Silver James

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 (I use soy or almond milk)
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350* degrees. Grease a 13 X 9 baking pan. Line the bottom of the pan with 1 package of Crescent Rolls, pressing the “corrugated” edges together. Beat cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the Crescent Rolls evenly and then place the 2nd package of rolls, after pressing the edges together, on top of the cheese mixture. Brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Alternatives:
Other cooks have made this recipe using low fat cream cheese and Splenda (sugar substitute) and say it is delicious. The amount of filling the original recipe calls for makes a VERY heavily filled Danish. You can halve the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract. Still yummy if lighter. Bake for 30-35 minutes if you halve the filling.

If icing glaze isn’t your thing, you can use this alternative topping:

1 stick butter or margarine
cinnamon and sugar to taste

Before baking, sprinkle cinnamon and sugar heavily on top. Pour melted butter over top and bake at 350 for 35 to 45 minutes (unless you are using less filling). Cut into squares when cooled. Good served warm.

This is tasty, pretty darn easy, and makes for yummy brunch snacks. Enjoy!

I’d fix this for dinner. Just sayin’… And I did. My comments below, after the recipe.

Maple Bacon Breakfast Pie

Take all your favorite breakfast ingredients -– bacon, eggs, hash browns, cheese, milk – and combine them into a glorious breakfast pie. Then add a bacon lattice on top and the creation is complete!

INGREDIENTS
1 Pillsbury™ Refrigerated Pie Crust
2 cups whole milk
4 large eggs
3 green onions, sliced
1 cup shredded savory cheese (like Gouda or cheddar)
3 slices thick cut bacon, cooked and crumbled
2 cups cooked diced potatoes, drained, or frozen hash browns, thawed and drained
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 slices thick cut bacon
Maple syrup for brushing

DIRECTIONS
Preheat the oven to 350ºF.
Whisk the eggs, milk, salt and pepper together in a large mixing bowl. Add the cheese, hash browns, green onions, and crumbled bacon and stir to combine.
Lay the pie crust in the bottom of a 9-inch pie dish.

Pour the egg mixture into the pie pan. Bake for 35-40 minutes or until the quiche is firm enough to lay the bacon on. Remove the pie and increase the temperature to 450ºF.

Weave the bacon into a lattice on top of the pie. Brush each strip of bacon with maple syrup.
Cover the edges of the pie with aluminum foil to prevent burning. Note: The bacon will shrink a lot, so its fine that the bacon is hanging over the sides.Return the pie to the oven and bake for 10-15 minutes or until the bacon is done. Tip pie dish carefully to drain any bacon grease. (If you like extra crispy bacon you could put the pie under the broiler for a couple of minutes, or until the bacon has reached your preferred doneness.)

Let the pie sit for 5 minutes before serving.

For step by step instructions: http://www.tablespoon.com/recipes/maple-bacon-breakfast-pie/9a0e457f-783a-4d79-a330-38d7f56c5221

Next time, I’ll “fry” the bacon lattice before putting it on the pie and browning it up. While yummy, it was awfully greasy and I had to put it under the broiler to get the bacon done enough. I will be making this again. I did mention yummy, right?