Cherry Cheese Danish

Cherry Cheese Danish

Here's a ridiculously easy recipe for a danish that will knock your socks off. Really, it's made with all pre-packaged goods, but it tastes deliciously homemade. And, truthfully, why slave over making your own dough and cooking down your fruit if you can make it like this and it tastes just as good?

Right. That's what I said.

So, one day, when nobody is expecting it, throw one of these together. Your family will appreciate it.

8oz package of cream cheese (softened)
3T sugar
1t vanilla extract
1C cherry pie filling (I use an entire 21oz can 'cause I'm a rule breaker like that)
1 tube Pillsbury Crescent Rolls
3T sugar in the raw

Preheat oven to 375 degrees. Cover a baking sheet with aluminum foil and coat with non-stick spray.  (or stoneware)

In a small bowl, combine softened cream cheese and 3T sugar until light and fluffy. (I do this by hand. Too early for appliances that make that much noise, and if your cream cheese is soft, it's no big deal).  Set aside.

Unroll the dough on your prepared baking sheet and gently press into a roughly 13 x 7 inch rectangle.

Spoon the cream cheese lengthwise down the center third of the dough. Next, spoon the pie filling on top of the cream cheese.

On each side of the dough (the long side), make cuts about 1 inch apart, going from the outer edge of the dough toward the center of the filling. Next fold opposite strips of the dough over the filling in a criss-cross pattern to create a braided appearance. Seal the ends so that the filling doesn't leak out (I never leave enough room between the edge of the dough and the start of the filling - so plan ahead!) Sprinkle the raw sugar on top.

Bake for 22 - 24 minutes in the preheated oven. The dough should be golden brown. Remove from oven and let it cool for about 10 - 15 minutes before cutting (if you can wait that long). Enjoy!

Recipe thanks to Lettuce Pray 

GRILLED BALSAMIC – GARLIC CRUSTED PORK

GRILLED BALSAMIC – GARLIC CRUSTED PORK TENDERLOIN

*note: This also works with other cuts of pork...but if your kids don't love garlic, make sure there are no pieces stuck to the meat when serving.  I love garlic but since I served this with garlicy fried rice and asparagus, my kids ate the asparagus first and avoided the garlicy parts.



Grilled Balsamic – Garlic Crusted Pork Tenderloin

• 4-5 garlic cloves, finely minced or crushed
• 2 tablespoons balsamic vinegar
• 2 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 pork tenderloins (about 1¼ pounds each)
• 2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!
Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Oven preparation:
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat.  Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Recipe courtesy of kitchen confidante