Game Day Food!

Game Day – the perfect excuse to eat all of your favorite foods and not feel guilty about it! In preparation for the big game, here are some of our favorite appetizers and comfort foods to enjoy while watching football! 

Jalapeno Poppers are great, and we took these up a level with bacon… Try these Cheesy BLT Stuffed Jalapenos
 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more! BLT Stuffed Jalapenos
Chips and dip are probably my #1 guilty pleasure. You can’t go wrong with this 5-minute dip that tasted like a loaded baked potato. Loaded Baked Potato Dip

Loaded Baked Potato Dip  Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

I must have something for loaded baked potatoes! These hot Loaded Baked Potato Bites really are the perfect bite. Make your mashed potato a day ahead of time to make assembling these cute little bites a breeze! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!
Pinwheels are perfect little bite-sized appetizers and can be hot, using Crescent rolls, or cold, using flour tortillas. Try these Baked Pinwheels or these cold Tortilla Pinwheels

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

I think deviled eggs always belong when having an appetizer party. Try these Western Style Deviled Eggs with ham, onion, green peppers, topped with pickled mustard seeds. 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

You might want to eat the entire tray after trying one of these Sweet Ham and Swiss Sliders (say that 10 times fast!). Gooey melted cheese and baked ham on a toasted roll, all topped with a sweet and spicy Dijon and brown sugar butter glaze – perfection. 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

You’ll want to make these just for the creamy and cheesy roasted jalapeno sauce! Smothered Chicken Burritos – the chicken cooks in your crockpot all day, and then assemble and bake when you are ready to eat! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!




Crisp, buttery grilled bread stuffed with creamy melted cheese and a hot and bubbly spinach artichoke spread. It’s like everybody’s favorite party dip in a sandwich. Spinach Artichoke Grilled Cheese – 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Finally, making pizza at home can be a lot of fun. This pizza combines a Philly Cheesesteak with a make-at-home pizza – Philly Cheesesteak Pizza

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Enjoy!! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

 

Originally posted at Maryellens Cooking Creations

Creamy Southwest Chicken Soup

A flavorful blend of spices adds big flavor to this Creamy Southwest Chicken Soup. Make use of pantry staples to create this easy, super satisfying meal.

A bowl of creamy chicken soup shot from over the top.

I’m writing this post today from our couch, surrounded by windows with a view out to our backyard. Every now and then I glance up to see the trees blowing in the wind and rain. This is the perfect day to be writing about this cozy Creamy Southwest Chicken Soup.

I honestly can’t imagine a better or more delicious way to warm up on a day like today. This is a quick and easy recipe that utilizes fully cooked chicken and will be on your table in just over 30 minutes. Get it on your list to try the next time you pick up a rotisserie chicken or have leftover cooked chicken or turkey in your fridge.

Two bowls of soup next to a bunch of cilantro and a bowl of fritos.

Ingredients

All the ingredients needed for Creamy Southwest Chicken Soup with text overlay.
  • You’ll need 2 cups of fully-cooked chicken for this recipe. A store-bought rotisserie chicken works perfectly. It’s also a great choice for making use of leftover holiday turkey.
  • Black beans and white beans add flavor, fiber, and nutrition. Look for canned navy beans which are typically labelled “small white beans”. Cannellini and great northern beans are a bit larger than navy beans and will also work.
  • Cream cheese balances out the acid in the tomatoes and is behind the creamy nature of the thickened soup base. I always use Neufchatel which has a third of the fat of regular cream cheese.

Instructions

Four images showing soup being prepared in a pot.
  • Heat the oil in a Dutch oven add the onion, bell pepper, and jalapeno pepper and cook, stirring occasionally until softened. Add the garlic for another minute, until fragrant.
  • Sprinkle the flour over the mixture and cook, stirring for another minute or two. Slowly pour in the chicken broth, stirring as you add it until smooth and just slightly thickened.
  • Add the undrained diced tomatoes, beans, chicken, and all the seasonings. Bring the mixture to a boil then reduce the heat, cover the pot, and simmer for 15 minutes.
  • Add the cream cheese and stir until completely melted and the soup is smooth. Add the frozen corn and stir in the juice from the lime. Taste and season with additional salt and freshly ground black pepper, if desired.
A ladle scoops soup with chicken, corn, and beans from a pot.

How to Serve Creamy Southwest Chicken Soup

A big pot of soup next to topping ingredients.

This soup is just calling out for toppings like grated cheese, sour cream, cilantro, and crunchy corn chips. We love it with Fritos but tortilla chips are also a great choice. A drizzle of hot sauce is a nice finishing touch for those that like a little heat.

With a double dose of protein from chicken and beans, this soup is hearty enough to be a meal in itself. It’s also perfect to serve with grilled cheese sandwiches or quesadillas.

Storing Soups with Cream Cheese

I don’t recommend freezing soups that contain cream cheese. Dairy has a tendency to separate when the soup is thawed and can result in a somewhat grainy texture. For that reason I recommend refrigeration.

Store leftovers in airtight container in the refrigerator. The soup will be best if consumed within 3 to 4 days.

Reheat leftovers in the microwave or in a saucepan over low heat.

A spoon in a bowl of soup with chicken and black beans.

If you like this Creamy Southwest Chicken Soup, you’re going to love these other easy, comforting soups!

A bowl of creamy chicken soup shot from over the top.

Print

Creamy Southwest Chicken Soup

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A flavorful blend of spices adds big flavor to this Creamy Southwest Chicken Soup. Make use of pantry staples to create this easy, super satisfying meal.
Course Main Course, Soup
Cuisine Mexican, Southwest, Tex Mex
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 302kcal

Equipment

Ingredients

  • 2 tablespoons canola or vegetable oil
  • 1 cup diced sweet yellow onion
  • 1 red bell pepper seeded and diced
  • 1 jalapeno pepper seeded and diced
  • 1 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 5 cups low-sodium chicken broth
  • 14 ounces canned fire roasted diced tomatoes undrained
  • 14 ounces canned small white beans (navy beans) rinsed and drained
  • 14 ounces canned black beans rinsed and drained
  • 2 cups chopped fully cooked chicken rotisserie chicken works great
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon coriander
  • ½ teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • ¼ teaspoon cayenne pepper or to taste
  • 4 ounces cream cheese (⅓ less fat or regular) softened and cut into small pieces
  • 1 cup frozen corn
  • 1 lime juiced

Optional Toppings

  • cilantro
  • shredded cheese
  • sour cream
  • hot sauce
  • crushed corn or tortilla chips we love this with Fritos

Instructions

  • Heat the oil in a Dutch oven over MEDIUM heat. Add the onion, bell pepper, and jalapeno pepper and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the mixture and cook, stirring for another minute or two. Slowly pour in the chicken broth, stirring as you add it until smooth and just slightly thickened. Add the diced tomatoes (with juice), beans, chicken, and all the seasonings. Increase the heat and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes.
  • Remove the lid and add the pieces of cream cheese. Stir until completely melted and the soup is smooth. Add the frozen corn and cook, uncovered, for 2 or 3 minutes. Squeeze in the juice from the lime and remove from the heat. Taste and season with additional salt and freshly ground black pepper, if desired.
  • Spoon into bowls and add the toppings of your choice.

Notes

Store leftovers in airtight container in the refrigerator. The soup will be best if consumed within 3 to 4 days.

Reheat leftovers in the microwave or in a saucepan over low heat.

Nutrition

Calories: 302kcal | Carbohydrates: 35g | Protein: 24g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 785mg | Potassium: 716mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1389IU | Vitamin C: 29mg | Calcium: 111mg | Iron: 4mg

The post Creamy Southwest Chicken Soup appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Sparkling Fruit Punch Cocktail

With fresh fruit and minimal sugar, this Sparkling Fruit Punch Cocktail is perfect for everyone, sans the addition of Prosecco, kids and teetotalers will love it too!

Sparkling Fruit Punch Champagne Cocktail

The Progressive Eats group that I started seven years ago usually takes off in December, with the glut of shopping, cooking, baking and holiday gift buying, we decided it would be best to take a much needed break after a year of organizing monthly food festivals, even if they are only virtual. So what’s with sharing this Sparkling Fruit Punch Cocktail in a group post this month after all?

Bookcover of All Stirred Up BookWell, we are all women contributors and one of our own, Laura Kumin, has recently published her second book in honor of the centenary of the 19th amendment, a delectable new tome titled ‘All Stirred Up‘ that reveals a new side to the history of the suffrage movement.

We thought the effort timely and also thought some of our readers might love sharing Laura’s book as a holiday gift…so December it was! Besides, who would not want this Sparkling Fruit Punch Cocktail for the holidays?

We are all likely to conjure up a similar image of the women’s suffrage movement: picket signs, red carnations, militant marches through the streets. But was it only these rallies that gained women the exposure and power that led them to the vote?

Suffragists also carried their radical message into America’s homes wrapped in food wisdom, through cookbooks, which ingenuously packaged political strategy into already existent social communities. These cookbooks gave suffragists a chance to reach out to women on their own terms, in non-threatening and accessible ways.

Maybe we need to reinvigorate that process; it seems our country is crying for something better, more harmony would be nice, and certainly meeting each other in the middle in that same nonthreatening and accessible way.

Basket of Fresh Fruits for Punch including Pineapple, Oranges, Lemons, Limes, and Strawberries

Woven among the story of the suffragists, Laura has taken the old recipes and refurbished them for use today. It should come as no surprise when I went hunting for one perfect for me that I chose one that included the word ‘Prosecco.’

Not necessarily intended as a cocktail, the Fruit Punch of the book did have that as an option. You know me, I think the option would be to eliminate it only if you HAD to! Nonetheless the recipe calls for an abundance of fresh fruit; I promise you this is not your mother’s Hawaiian Punch!

Laura revised the original recipe from Mrs. George Vincent; she must have been preparing for a rally! Don’t you sort of love the straightforwardness of this recipe? They did not mess around and while I did not know Mrs. George, (I do wish her name was included), I’m going to believe that her last few words were meaningful to more than this recipe.

‘Or in any way desired.’ Of course I’m reading a message there, of course women can do ANYTHING they set their mind to! Here’s a comparison of the two recipes; full printable recipe with ingredients and instructions are at the bottom of the post.

FRUIT PUNCH
Juice of six lemons and six oranges, one can of pineapple minced, one quart of strawberries crushed, three cups sugar, more if required, four quarts water and lime juice to taste. Serve with sliced banana or with cherries or in any way desired.
Mrs. George E. Vincent, Anacortes

FRUIT PUNCH—ADAPTED
Servings: About 1 & 1/2 quarts or 1 & 1/3 liters
This punch is not nearly as sweet as the original and the ratio of fruit to water is tilted more toward the fruit. (The original ratios would result in a drink more like Kool-Aid than a fresh fruit punch.) This version is refreshing on its own, and would be excellent with a sparkling white wine such as Prosecco or champagne or made into a bubbly drink by substituting sparkling water for some of the still water. The quantity is halved because the original recipe makes an enormous batch.

Sparkling Fruit Punch Champagne Cocktail Garnished with Fresh Strawberry

Kumin, the author of The Hamilton Cookbook, shares with us how, in spite of the oppressive opposition; these women used great wit and charm and wove it into their recipes. Filled with actual recipes from this period, a read can be both educational and fun, I know I chuckled a few times. “Mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust”.

All Stirred Up re-activates the taste of an era and carries us back through time and shares with us how, despite the image many of us have ingrained, they were far from the militants that detractors made them out to be. Long before they had the vote, women enfranchised themselves through the subversive and savvy power of the palate.

Laura has taken these old recipes and revised them in formats we are more familiar with today and thankfully cut this one in half. I took a couple of my own different paths too, but not by much. Securing citrus at Christmastime was never a worry, they shine this time of year, but I was concerned about strawberries. Especially since I live by home delivery right now.

The Gods were on my side, the strawberries I received were absolutely beautiful, but being out of season, they were not quite as ripe and juicy as those we can procure in the summer, so I had to up the sugar quantity a bit; they simply were not as sweet.

I did not want cloying sweet but knowing I was going to be mixing my fruit punch with Prosecco I needed sweet enough; the Prosecco delivers delightful bubbles but also serves to decrease sweetness with its dry nature. If you make this for kids and plan to add 7-up or ginger ale; the 1/2 cup is probably enough.

I suggest you try it first with the original half cup of sugar in the simple syrup. When I decided I needed more, I simply added another 1/4 cup to the pitcher and let it sit for awhile to meld and dissolve. That was perfect for our tastes.

Sparkling Fruit Punch Champagne Single Cocktail Closeup

The only other change I made was to use fresh pineapple. I don’t know how they can grow those beautiful fruits on a faraway island, get them inland to Colorado and sell them for $2 but when they do I grab a couple.

Once you peel and slice a few, you’ll see how very easy they are to manage and I always prefer using them in recipes. You should try them in this Pineapple and Rum Upside Down Cake. You’ll never go back to canned, I promise!

I used to slice mine and then use a small round cookie cutter to remove the core but a neighbor bought me one of these nifty Pineapple Corer tools and it makes quick work out of both slicing and coring at one time. Genius huh? I also use an Electric Citrus Juicer for this much fruit; my little tool is SO old but still works like a charm and makes juicing 5 or 50 pieces of citrus easy.

Best combination ever? Grab a copy of Laura’s book and read it while sipping one of these Sparkling Fruit Punch Cocktails. They were meant to be together. As a matter of fact, today is my birthday, maybe I need to simply take off for the day and go do exactly that…Cheers!

PIN IT! ‘Sparkling Fruit Punch Cocktail’

Sparkling Fruit Punch Champagne Cocktail

Sparkling Fruit Punch Champagne Single Cocktail Closeup

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a celebration of women’s suffrage, and our host is Laura who blogs at Mother Would Know.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. The host for the month chooses the theme and members share recipes on that theme suitable for a delicious meal or party. Then you can hop from blog to blog to check them out. So come along and see all of the delicious and inspired dishes!

Cocktail

  • Sparkling Fruit Punch Cocktail – Creative Culinary (You’re Here!)

Appetizers

Main Courses

Sides

Dessert

Yield: 12 Servings

Sparkling Fruit Punch Cocktail

Sparkling Fruit Punch Champagne Cocktail

A thoroughly refreshing cocktail for any occasion; made with fresh fruit and topped with Prosecco.

Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes

Ingredients

For the Simple Syrup

  • ½ cup water
  • ½ cup granulated sugar (I ending up using 3/4 cup of sugar to sweeten the fruit adequately)

For the Punch

  • 10 oz crushed pineapple with its own unsweetened juice, canned or fresh
  • 2 cups fresh or frozen (unsweetened) strawberries
  • Juice of 3 fresh lemons (about 6–8 fl oz/177–237 ml)
  • Juice of 3 large navel oranges (about 10–12 fl oz/295–355 ml)
  • Juice of 1 lime (about 2 fl oz/59 ml)
  • 2 cups water (32 fl oz/948 ml)
  • Prosecco, Seven-up, or Ginger Ale, chilled

Instructions

    1. Make a simple syrup out of ½ cup water and ½ sugar, heating them together and stirring, just until the sugar is no longer visible. Pour into a container and set aside to cool.
    2. Blend the pineapple and juice with the strawberries using a stand or immersion blender.
    3. Add to them the juices of the lemons, oranges, and lime, as well as the 2 cups of water.
    4. Add the simple syrup to the punch and stir.
    5. Serve over ice; pour into a glass 3/4 full, top with the chilled Prosecco or for kids either 7-up or ginger ale.
    6. Garnish each glass with a strawberry.

Originally posted at Creative Culinary

Creamy Mushroom Wild Rice Soup

Tender mushrooms and a delicious wild rice blend cook in a creamy, herb-infused broth. This Creamy Mushroom Wild Rice Soup is a hearty, soul warming soup for a cold fall or winter night.

A close up image of a bowl of mushroom wild rice soup.

I’ve made three batches of this soup over the past two weeks and there isn’t a stitch left. It is that good. It has a heavenly, velvet-like texture with a nice bite from the wild rice blend. The savory umami flavor from mushrooms cooked down in a bit of Worcestershire sauce take it to the next level.

And the best part, this Creamy Mushroom Wild Rice Soup is quick and easy to prepare in one pot on the stove. It’s the perfect post holiday comfort food for the days following Thanksgiving when you’re feeling a bit over the whole cooking thing.

Two bowls of soup next to a soup pot with a ladle.

I’m usually one to add protein to most everything but this soup doesn’t need it. Cremini mushrooms add plenty of “meatiness” and great flavor. That being said, if you’ve got leftover turkey from Thanksgiving, by all means, add some to this soup for a complete meal.

Ingredients

All the ingredients needed to make Wild Rice Mushroom Soup.
  • Look for a wild rice blend, like Lundberg or Rice Select Royal Blend. These blends contain and nice assortment of black, brown, red, and wild rice and work beautifully soups and rice dishes like my Wild Rice Pilaf with Cranberries and Pecans.
  • Cremini mushrooms are sometimes labelled as “baby bella” or “brown button” mushrooms. They are just a slightly more mature version of white button mushrooms which makes them darker in color, a little firmer and more flavorful.
  • Half and half is made up of equal parts cream and whole milk. I find it a nice compromise between the two and plenty rich enough to deliciously enhance creamy soups. If you want to lighten it up further, go with whole milk.

How to Make Mushroom Wild Rice Soup

Mushrooms and vegetables cooking i a pot.
  1. Cook sliced mushrooms in melted butter in a Dutch oven, stirring occasionally, until tender and brown.
  2. Add Worcestershire sauce and continue to cook until it is absorbed by the mushrooms. Transfer the mushrooms to a plate and set aside.
  3. Melt the remaining butter in the same Dutch oven and add the onion, celery, and carrot and cook, stirring occasionally until the veggies have softened. Add the garlic, thyme leaves, rubbed sage, smoked paprika, salt and pepper, and cook for another minute or two, stirring the mixture well to coat the veggies with the spices.
  4. Sprinkle the flour over the vegetables. Cook, stirring for 2 to 3 minutes.
Broth, wild rice and mushrooms cooking in a pot.
  1. Slowly pour in the chicken broth, stirring as you add it to ensure the mixture is smooth.
  2. Add the uncooked rice and return the mushrooms to the pot.
  3. Increase the heat as needed to bring the soup to a boil. Cover, turn the heat down and simmer for 45 to 50 minutes or until the rice is tender.
  4. Stir in the half and half or whole milk and remove from the heat. Taste and season with additional salt and pepper, if needed. Garnish with additional thyme leaves and serve.
A bowl of soup with mushrooms and wild rice.

Adding Protein

If you have leftover holiday turkey or rotisserie chicken, dice it up and stir it in to the soup at the end of the cooking time.

A bowl of soup in front of a big pot.

Storing Soups with Rice

Refrigerator Instructions

Transfer leftovers to an airtight container and refrigerate for up to 3 days. Rice works as a natural thickener so you will notice the soup will thicken a lot when refrigerated. This is an easy problem to solve when you reheat the soup by just adding in a little additional broth and warming gently on the stove or in the microwave.

Freezer Instructions

Soups with rice are typically not the best candidates for freezing but wild rice is firmer and sturdier than white and typically fares better. Soups that contain dairy can also be tricky but since this Creamy Mushroom Wild Rice Soup contains far more broth then dairy, it shouldn’t be an issue. For the best quality, I recommend refrigerating leftovers but if you are determined to freeze it, transfer the completely cooled soup to freezer-safe containers and freeze it for up to 3 months. Thaw frozen soups completely in the refrigerator before reheating.

Two bowls of soup next to a cloth and pieces of bread.

More Soul-Warming Soup Recipes

A close up image of a bowl of mushroom wild rice soup.

Print

Creamy Mushroom Wild Rice Soup

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Tender mushrooms and a delicious wild rice blend cook in a creamy, herb-infused broth. This Creamy Mushroom Wild Rice Soup is a hearty, soul warming soup for a cold fall or winter night.
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 day 5 minutes
Total Time 1 day 20 minutes
Servings 8
Calories 255kcal

Ingredients

  • 6 tablespoons butter divided
  • 8 ounces cremini mushrooms cleaned and sliced
  • 1 teaspoon Worcestershire sauce
  • 1 cup yellow onion diced
  • 1 heaping cup chopped celery (about 3 stalks)
  • 1 heaping cup carrot chopped (2 to 3 carrots)
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon rubbed sage
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine ground sea salt plus additional if needed
  • ½ freshly ground black pepper plus additional if needed
  • cup all-purpose flour
  • 1 cup uncooked wild rice blend like Lundberg Wild Rice Blend
  • 6 cups low sodium chicken broth
  • 1 cup half and half or whole milk
  • 1 teaspoon fresh thyme leaves for garnish

Instructions

  • Add 2 tablespoons butter to a Dutch oven and place over MEDIUM-HIGH heat. Add the mushrooms and cook, stirring, occasionally, until they are tender and browned and have absorbed most of the liquid they’ve let off, about 5 to 6 minutes. Add Worcestershire and cook until it is absorbed by the mushrooms, 1 to 2 minutes more. Remove from heat and transfer the mushrooms to a plate and set aside.
  • Melt the remaining butter in the same Dutch oven over MEDIUM-HIGH HEAT. Add the onion, celery, and carrot and cook, stirring occasionally for about 5 minutes, or until veggies have softened. Add the garlic, thyme leaves, rubbed sage, smoked paprika, salt and pepper, and cook for another minute or two, stirring the mixture well to coat the veggies with the spices.
  • Reduce the heat under the Dutch oven to MEDIUM and sprinkle the flour over the vegetables. Cook, stirring for 2 to 3 minutes. Slowly pour in the chicken broth, stirring as you add it to ensure the mixture is smooth. Add the uncooked rice and return the mushrooms to the pot. Increase the heat as needed to bring the soup to a boil, stirring occasionally. Cover, turn the heat down to LOW and simmer for 45 to 50 minutes or until the rice is tender.
  • Add the half and half or whole milk. Stir until it is well incorporated and remove from the heat. Taste and season with additional salt and pepper, if needed. Garnish with additional thyme leaves and serve.

Video

Nutrition

Calories: 255kcal | Carbohydrates: 27g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 452mg | Potassium: 493mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1842IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg

The post Creamy Mushroom Wild Rice Soup appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Blueberry Cream Cheese Croissant Bake

An easy and delicious breakfast treat, this Blueberry Cream Cheese Croissant Bake uses packaged refrigerator croissant rolls for ease of preparation.

 Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

A couple of weeks ago, I saw my niece Eva post about this Blueberry Cream Cheese Croissant Bake and I was intrigued. I make a Blueberry and Cream Cheese Stuffed French Toast that we love…but it’s not as easy and it’s certainly not something you can make in the morning and throw in the oven. It requires more planning and sometimes we don’t have that.

Brian and Eva

Brian and Eva

So I asked her for the recipe; I’m always sort of excited when we can share recipes and I love that she loves to cook for her family as much as I always have. And what a family she and her husband Brian have too. After three boys all over the age of ten, she and her husband were ‘surprised’ by a fourth pregnancy and even more surprised when it was a girl. My darling niece Zoe.

Zoe at Mixer

Zoe Mixes It Up!

Talk about nature or nurture…Zoe was born into a family fueled by lots of testosterone; and she has always tried to keep up with the boys. I love that about her and also how protective and loving all of her brothers are to her too…even from a distance it’s been a joy to watch.

Of course I love seeing her next to a stand mixer in the kitchen too…let’s call that nature because all of us, Eva, Zoe, and me – we all share it! This photo is a couple of years old but I love it so much, we even have the same mixer!

Blueberry Cream Cheese Croissant Bake in Red Casserole Dish

So back to this yummy Blueberry Cream Cheese Croissant Bake. I actually made these twice. I admit I seldom test recipes; they either work or they don’t and I’m done. But this deserved another try. The first time I was using this pan for something else so used one a bit smaller; big mistake. The crescent rolls were totally covered and did not appear above the surface after baking.

I was sure they tasted fine and sent the batch to my neighbor, who confirmed they did, but I needed a photo worthy example and this batch was that. Do not be like Barb; use a 9X9″ pan or bust!

Blueberry Cream Cheese Croissant Breakfast Bake Steps

These are so simple; almost too simple, which means they are perfect for a morning breakfast. Packaged Pillsbury Crescent Rolls are rolled up and placed in a pan, blueberries are scattered over them, and then a combination of cream cheese, sugars, milk, and flavorings are mixed into a batter that is poured over the rolls and the berries. It calls for blueberries but I think you could use any combination of berries.

I had blueberries in the freezer so used those and they were perfect; so next on the agenda is to try some frozen peaches and another one with a package of mixed berries. I did modify the recipe a tiny bit, but then it’s what I do…I honestly don’t seem capable of making a dish without putting some kind of spin on it!

To start, I lightly greased the pan; I could tell with that first batch that the dough was sticking to the sides a bit; just a quick spray is good, not too much. Then in a case of less not being more, I poured a full cup of berries into the pan instead of the original 3/4 cup; enough to cover it completely. I mean how could that be wrong, right?

Last, I modified the ingredient list just a bit, taking a cue from another breakfast treat I make. The recipe called for 2/3 cup sugar so I added 1/3 cup granulated sugar and 1/3 cup maple syrup. I know it made a difference but can’t say it really tasted like maple so…use all sugar if you don’t have any maple syrup on hand. Not THAT big of a difference!

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate with Bite Removed and Fork on Plate

Oops I forgot another thing I changed. The recipe says 8 servings, I guess because there are eight rolls but come on…when have you ever had just one croissant! Now I could see it if serving with other foods but with just this and a strip or two of bacon, I thought this would better serve four. I promise NO ONE had a problem with finishing off the servings I made. The recipe still says eight but take it from me…four is better.

Eva has a crowd, she even doubled it. She had 16 rolls for 6 people…see, she knew. I asked Sherry and she confessed the four of them finished it off; they actually ate it for dessert and there is no reason you couldn’t make it for that too.

Despite the use of croissants, don’t expect a croissant like center in this Blueberry Cream Cheese Croissant Bake. The egg and milk mixture permeates the dough and it’s more like a custard; but with buttery croissants on top of blueberries. So good. My daughter is coming to town for Thanksgiving; I simply HAVE to meet my only grandchild (yes, we’re being safe, promise…quarantining has already started). This will be on the menu for one morning; I enjoyed it that much.

I know you can make things that are more complicated but WHY? I love the occasional use of prepared goods and these croissants and puff pastry are always in my fridge for something quick, delicious and so satisfying…I think you need to try it too!

More Breakfast Favorites!

PIN IT! ‘Blueberry Cream Cheese Croissant Bake’

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate with Bite Removed and Fork on Plate

Yield: 8 Servings

Blueberry Cream Cheese Croissant Bake

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

An easy and delicious breakfast dish that bakes canned croissant rolls with blueberries and a maple sweetened milk and egg mixture.

Ingredients

  • 1 tube Crescent Dough
  • 1 cup blueberries (fresh or frozen)
  • 8 oz. cream cheese
  • 1/3 cup sugar
  • 1/3 cup maple syrup
  • 1/2 teaspoon salt
  • Juice of one-half lemon
  • 1 teaspoon vanilla
  • 2 eggs
  • ¼ cup milk

Instructions

  1. Preheat oven to 350°F/175°C.
  2. In a mixing bowl beat cream cheese and sugar. Once it is well mixed, add maple syrup, salt, lemon juice, and vanilla and beat on medium speed until creamy.
  3. Add eggs, mix well and then slowly incorporate the milk until well combined. Set aside.
  4. Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
  5. Place rolls in a lightly greased 9×9 pan.
  6. Scatter blueberries over the crescent rolls.
  7. Pour cream cheese mixture over rolls and blueberries.
  8. Bake at 350°F/175°C for 35 minutes or until rolls have become golden brown.
  9. Cool, top with powdered sugar and enjoy!

Notes

The original recipe calls for 8 servings but be forewarned…better be prepared for it to serve four adults!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:

Calories: 227Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 277mgCarbohydrates: 27gFiber: 1gSugar: 23gProtein: 4g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary