Pumpkin Crescent Roll

1 (8-ounce) package Cream Cheese, softened
1 (15-ounce) can Pumpkin
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 Tablespoons All-Purpose Flour
2 Tablespoons ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup Pecans, finely chopped
4 (8-ounce) packages refrigerated Crescent Rolls

Creamy glaze:
2/3 cup melted Butter (1 stick plus 2 Tbsp.)
4 cups Powdered Sugar
2 teaspoons Vanilla
4 to 8 Tablespoons hot Water

1. Preheat oven to 375 degrees. In large bowl, blend cream cheese, pumpkin Eagle Brand, flour, spices and nuts until combined and smooth.
2. Unroll crescent rolls, lay flat on baking sheet. Place parchment paper on top of dough and with rolling pin, or by hand, flatten the seams together. Remove parchment paper and spread 1/4 of the pumpkin mixture over the uncooked dough. With a pizza cutter, cut 1-inch strips from the edge of the dough to the pumpkin layer down both sides of the roll. Take opposite sides of the the dough strips, pull over the top of the pumpkin layer and twist the ends together.
3. Bake 17 to 20 minutes or until slightly golden brown.

To prepare glaze: In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Drizzle over slightly cooled roll.

This is SOOOO yummy!

Baklava

1 lb. filo dough
4 C finely chopped walnuts
1 C finely chopped almonds
1 C sugar
2 t cinnamon
1 C veg oil

Preparation: In a 11x17” pan, spread some oil over pan and put 5 filo leaves in each corner of pan and then 10 leaves in the bottom of the pan. Then layer ¼ nut mixture and place another 10 leaves on top of that. Press down. Repeat process until all of the nuts are used and filo leaves are topping all. Fold over sides. Cut into diamonds. Pour oil over top of all then set while over preheats to 325º for 1 hour.

While cooking prepare syrup:
2 ½ C sugar
2 C water
8 whole cloves
5 cinnamon sticks
Bring to a boil. Turn down heat and simmer 45 min. until thick. Remove from heat and add:
¾ C honey
2 T lemon juice
Set aside, remove cloves and cinnamon sticks. Pour 2 C warm syrup over hot baklava. 1 hour later pour the rest over all. Place pan in cool place, tightly covered, and let sit one day for flavor.

Pumpkin Bars

bars:
4 eggs
1 2/3 c. sugar
1 c. oil
16 oz canned pumpkin
2 c. flour
2 t. cinnamon
1 t. ginger
1 t. clover
1 t. salt
1 t. baking soda
1 t. baking powder

frosting:
3 oz. cream cheese
1/2 c. butter
1 t. vanilla
2 c. powdered sugar

beat eggs, sugar, oil and pumpkin until fluffy. mix dry ingredients together and add to pumpkin mixture. pour into ungreased pan (15x10). bake at 350 degrees for 25 minutes. beat frosting ingredients together, spread on cooled bars and top with candy pumpkins.

Pumpkin Chocolate Chip Muffins

1 3/4 c. flour
1 1/4 c. sugar
1 T baking powder
1/4 t. salt
1 t. cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/4 t. ground allspice
1/8 t. ground cloves
1 c. pureed pumpkin (can be canned)
1/2 c. milk
1/2 c. vegetable oil
2 T. molasses
12 oz. chocolate chips

preheat oven to 400 degrees. lightly grease or line a 12 muffin tin. sift (or just stir together) flour, sugar, baking powder, salt and spices. in a separate bowl, whisk together pumpkin, milk, oil and molasses. pour wet ingredients into the dry and mix. fold in chocolate chips. fill the muffin tins 2/3 full and bake for 18-20 minutes until inserted toothpick comes out clean.

easy peach cobbler

3/4 c. flour
1 stick margarine or butter
1 t. baking powder
1 1/2 c. sugar
1/2 t. salt
2/3 c. milk
4 c. fresh or frozen fruit

melt butter in 2 quart baking dish. combine flour, baking powder and 1 cup sugar (save the other 1/2 c. sugar) and salt. the add dry ingredients to melted butter. add milk and stir well.

boil fruit and the remaining 1/2 c. sugar in a saucepan. pour fruit into baking dish, do not stir. the hot fruit will sink to the bottom.

bake at 400 degrees for 30 minutes

serve with ice cream

Fruit Salsa

Okay ladies, I kind of die over this one. My mom introduced it to me last week and we mixed a batch up. I altered a couple things, like I always do. Usually my alterations make it healthier so I am sure you can dig that.

12 oz pkg. frozen raspberries (the sweetened kind that come in a box)
12 oz pkg. frozen strawberries (the sweetened kind that come in a box)
3-4 granny smith apples diced small with skins on
4 kiwis peeled and diced small

Thaw and strain frozen berries and mix with apples and kiwi (you can save the yummy juice and mix it in some lemonade - SOOO good.)

Add:
3 T. brown sugar
3 T strawberry or raspberry preserves
2 tsp. fresh lemon juice

You could add halved blueberries or diced fresh peaches or berries too. Let sit and chill for a couple hours before serving.

Serve with these chips:

1 package of soft taco flour tortillas (usually 10-12 in a pkg) - take each tortilla and run it quickly under the faucet to wet each side, just a little wet though - not soggy (I know it sounds weird but trust me). Sprinkle a cinnamon/sugar mixture on each side so that it sticks. Place on baking sheet and use a pizza cutter or knife to cut the tortillas into triangle wedges. I found it easier just to cut them on the baking sheet so I didn't have to transport all the litle triangles. You can usually fit like four tortillas worth of chips on there.

Put tortilla triangles in the oven at 350 degrees for about 10 minutes or until desired crispness. CHECK THEM OFTEN AND DO NOT BURN! It is easy to do

**Sidenote - just so you know what I altered - the original recipe asked that you butter both sides of the tortilla and sprinkle with cinn/sugar and bake, which is what my mom did for us. I made them my way today without the butter and I actually thought they were better and MUCH more healthy :) I also added the lemon juice and I reduced the sugar and jam amounts because I thought it a bit too sweet.

A great thing to serve at a shower or for a luncheon. Fantastic summertime treat.