Easy Cream Cheese Danish

Someone posted/shared this recipe on FB, and while it looked delicious beyond reason, I was completely irked that I could not pin it or whatnot. What is the point of a recipe if I have to write it down?! No doubt I will be devouring these for breakfast this weekend. (perhaps I'll take some pics) Would you try them too?

Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white


Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract


Method:Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes: the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

Strawberry Shortcake Muffins

2 C. flour
2 tsp. baking powder
3/4 c. sugar
1/2 c. butter
1 egg
1 c. heavy cream (substitution below)
1 tsp. vanilla
1 c. diced strawberries, well drained

Preheat oven to 350 degrees. Grease 12 muffin cups. In large bowl mix together flour, baking powder and sugar. Cut in butter in small pea-size pieces. In small bowl mix egg, vanilla and cream then add all at once to flour mixture. Stir with spoon until blended. Gently mix in strawberries. Spoon into muffin cups and bake for about 25 minutes. Cool completely in pan before removing. Sprinkle with confectioners sugar to serve.

Note: For a lower-fat muffin, substitute the heavy cream with evaporated skim milk.

Heavenly Chocolate Squares

Bonus- dessert!

30 Chocolate graham crackers
2 (8 0z.) softened cream cheese
3 c. milk
3 pkg. Instant chocolate pudding
1 tub (8 oz.) Whipped topping, thawed

Arrange 15 graham squares on the bottom of a greased 13x9 pan. Beat cream cheese in bowl with mixer until smooth. Gradually add 1 c. milk. Add remaining milk and pudding mix. Beat on low speed for 2 mins. Gently stir in whipped topping. Spread half the pudding mix over graham squares. Add remaining grahams on top, then adding the last layer of pudding mix. Refrigerate 4 hours or overnight. Cut into squares and serve- you can add more whipped topping to garnish.

Makes 18 servings