Search This Blog

Monday, September 23, 2013

Low-cost Fall recipes

With Fall now being here, the leaves will be dropping, fall gardens will be planted, & it'll be getting colder.
  I usually start playing with recipes this time of year, because I don't mind turning on the oven. I maybe run the oven 2 or 3 times during all Summer due to the heat, so I enjoy baking even more this time of year. I'm already finding yummy, low-cost recipes I'll be sharing here until Spring.

I'll be starting them in October. This one came from
Shaken Together Life at
She has other recipes on her blog that are pumpkin related, so go ahead & browse. I'll be making them as I go, as well.

mini pumpkin pie croissant

cream cheese pumpkin pie filling:
4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (adjust to taste)
3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)
Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it.

Bake at 375* for about 13-15 minutes – you want them to be lightly browned and the dough baked through.

No comments:

Post a Comment