Today is my last posting for the Secret Recipe Club. They are disbanding which is sad. I’ve enjoyed checking out other blogs.
This month I was selected to check out Ashley’s blog – Cheese Curds in Paradise. I love the name of the blog. Ashley lives in Wisconsin which is known for cheese.
I noticed that Ashley creates menu plans for the week so she knows what is going to be for dinner each week.
There was a couple of recipes that I wanted to try out like Slow Cooker Chicken Parmesan Sandwiches, Bacon Pesto Spread, Pizza Muffins, and Sweet and Salty Pumpkin Seeds.
I finally decided on pumpkin pie crescent rolls for this month’s recipe. The Imaginative One loves pumpkin pie and crescent rolls. I thought this would be a good way for him to have the best of both worlds.
The Wee One loved the pumpkin pie crescent rolls. As soon as I got them out of the oven, he was standing there waiting to try one.
So far it’s been only the Wee One and I who have tried the pumpkin pie crescent rolls. They are going to be served as the dessert for our weekly Sunday dinner. (We didn’t have one last week because I was sick and my mother-in-law had the boys.)
Pumpkin Pie Crescent Rolls
Stars of the recipe:
- 4 oz. cream cheese, softened
- 1 c. canned pumpkin
- 2 Tbsp. condensed milk
- 1 tsp. flour
- 1 Tbsp. cinnamon
- 1 Tbsp. pumpkin pie spice
- 2 (8 oz.) packages of crescent rolls
- 1/2 c. brown sugar
- Preheat oven to 375 degrees.
- In a medium mixing bowl, combine the pumpkin, condensed milk, flour, cinnamon, and pumpkin pie spice. Mix until well combined.
- Unroll the crescent rolls. Spread 1 & 1/2 Tbsp. of the pumpkin pie mixture over the crescent rolls.
- Roll the crescent rolls in the crescent shape.
- Place on the cooking sheet.
- Bake at 375 degrees for 10 to 12 minutes.
For more reveals, click on the blue frog.
Every month, I’m assigned another blog to check out. After checking out their blog, I’m to find a recipe to make, photograph, and then post. This month there are five Mondays. On the fifth Monday, we have a special themed Secret Recipe Club. This month’s theme is fall or even Thanksgiving dinner recipes.
This month I’ve been assigned to Sid’s Sea Palm Cooking. After exploring her blog, I decided on the Three Bean Salad.
As a child, I remember having three bean salad for different potlucks or holiday meals. So I thought this would be a good salad for the Thanksgiving table.
It’s a frugal side dish because I found the cans of kidney beans and green beans at Aldi’s and the wax beans at Meijers. Funny story when I was in Meijers, a college student stopped me so she could ask me what ingredients were needed for green bean casserole.
You could switch up the beans to your liking. This recipe is a very forgiving recipe.
This is also great for Thanksgiving because you can make it the day before so one less thing to get done on Thanksgiving Day.
Sid’s recipe was originally made for 80 people so I adapted the amount of the dressing for a smaller amount.
Three Bean Salad
Stars of the Recipe:
- 1 c. white wine vinegar
- 2 Tbsp. red wine vinegar or apple cider vinegar
- 1/2 c. sugar
- 1 Tbsp. celery seed
- 1 Tbsp. ground mustard
- 1 (15 oz) can of wax beans, drained and rinsed
- 1 (15 oz) can of kidney beans, drained and rinsed
- 1 (15 oz) can of green beans, drained and rinsed
- 1/2 green pepper, diced (optional)
- 1/2 red onion, diced (optional)
- Combine the salad ingredients in a medium sized bowl. Set aside.
- In a medium microwavable bowl, combine the dressing ingredients.
- Microwave the dressing ingredients in the microwave for 2 to 3 minutes.
- Carefully remove from the microwave.
- Stir the dressing.
- Pour over the salad ingredients.
- Stir until combined.
- Allow to marinade for 2 hours to overnight.
Other Recipes from Sid’s Sea Palm Cooking that interested me:
For other recipes, please click on the blue frog.
Every month, I’m assigned another blog to check out. After checking out their blog, I’m to find a recipe to make, photograph, and then post the recipe with the photograph of the recipe. August has five Mondays so we are posting a family friendly meal for the fifth Monday.
Continue reading “Ginger Pineapple Smoothie – Back to School (Secret Recipe Club)”
Today’s my monthly Secret Recipe Club Reveal. Before I reveal who I was assigned this month, I’m going to have a quick commercial break because it’s a special day at our house. I don’t want the person whose blog I’m featuring to feel slighted so I’m going to try to keep it quick. Continue reading “Taco Hamburger Helper – Secret Recipe Club (July 2016)”
This is my second time participating in the Secret Recipe Club. I got moved to Group B when Group D was disbanded. This month I was assigned to Why I Am Not Skinny. Maxine is originally from South Africa but is currently living in Brussels.
Continue reading “12 Minute Cranberry Cinnamon Scones – Secret Recipe Club”
I’ve decided to join a blogging club called the Secret Recipe Club. Each month, we are given a blog to visit. We are to make one of the recipes from the blog. This month I was selected to visit The Spiffy Cookie.
Continue reading “Chocolate Peanut Butter Cup Dip – Secret Recipe Club”