Well, today is the first day of school for us, and thankfully, it is going well. Although it seems that Tanner is loving his eraser much too much. Having a kindergartener and a second-grader is challenging, at least for this
Last night as I was finishing getting things ready for today, I knew I needed to use my favorite kitchen helper – the crock pot – for supper. So, even as early as it is, supper is well on it’s way of being ready.
Roast – homegrown beef
Carrots – from the spring garden
Yukon Gold Mashed Potatoes – from the summer garden
Pickled Beets – from the spring garden
2 cans Pillsbury Crescent Rolls
2 8oz Cream Cheese (room temperature)
1½ cups Sugar
1 tsp. Vanilla Extract
1 tsp. Cinnamon
1 stick Butter (not margarine)
2. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla; spread over top of dough.
3. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again.
4. Melt butter and pour over top layer of crescents. Mix the remaining 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top.
5. Bake at 350° for 30 minutes or until bubbly and bottom crust is slightly brown.
6. Cool, slice and enjoy!
What is your family having on this beautiful day?