Nate's Pineapple/Cheese Croissants!

Nate, our grandson, was over today and he wanted to bake. 

We went to the store and started thinking what  to bake (bad timing).  The place was a madhouse! 

 He loves pineapple and cheese so we decided we try our luck and create an easy version of a croissant.. No such luck!  

There wasn't any pineapple pie filling so I we to make our own and we also experimented with a croissant type Pillsbury Roll using refrigerated Pillsbury  Big Buttery Crescent Rolls as the dough ..  

For a spur of the moment creation I was impressed..They were so good!!  

He and my hubby devoured them !!!  I had enough of the cheese filling left to make some mini cheesecakes as well.

 All of this was experimentation!! 

 Thanks to Nate wanting to bake with me we made some delicious croissants.

 Here are the pictures and the recipe( I didn't measure too well and kind of fudged a lot but this is my recollection..  

The Crescent Rolls worked wonderful!!!! Enjoy!!!!!!!!! 

1  4 oz. cream cheese softened
1 egg yolk(preferred)
1/4 tsp. vanilla
1/4 cup sugar
*1/2 cup flour
*You can eliminate flour unless you are adding the whole egg.

Beat cream cheese, egg, sugar and vanilla until smooth..Add flour and beat until creamy..Set aside

Over low heat in a pot put pineapple juice and cornstarch..Whisk until smooth and thickened..Add crushed pineapple and cool..  
Note: or buy a can of pineapple pie filling to save some time.

He took each croissant and cut off points and rolled it to the shape he wanted.

Fill with a light amount of pineapple and cheese and bake at 375 degrees approximately  10 minutes.

Pretty good for the first time! 

Re- post 

8/14

2011 original

Nate's Chocolate/ Peanut Butter Layer Fudge

We love Fudge!!  This easy recipe has been made cuzillions (new word) of times.  This time Nathan, our middle grandson, took the task really seriously and when visiting made it all by himself.  Proud Grammy had to share his final masterpiece. 

He actually did this for me (I was a little under the weather) for gifts for my mom, his great grandma who also LOVES her sweets.

This fudge is a two step recipe.  First 


Peanut Butter Layer
**2 cups sugar
**1/2  cup milk( I used whole milk)
1-12 oz jar smooth peanut butter
1-7 oz. jar marshmallow creme

**Bring first two ingredients to a rapid (full boil)stirring constantly for **exactly 3 minutes..(you should use a timer)no less!

 Remove from stove add 1- 12 oz. chunky or regular peanut butter (organic works out fine) and 1- 7 oz. jar marshmallow cream.  Stir really well with a large spoon until blended.

Note:   You must do this quickly because it sets very fast and then quickly place in a buttered dish.  (I used a 13x9) glass dish).  Refrigerate.  

 



Second Step

Chocolate Layer

**2 1/2  CUPS SUGAR

**4 TABLESPOONS HERSHEY’S BAKING COCOA

**2 TABLESPOONS BUTTER

**½ CUP MILK
1-7 oz. Marshmallow Creme

MIX  first 4 ingredients TOGETHER AND place ON STOVE ON MEDIUM heat stirring constantly.

 ONCE IT STARTS BUBBLE(Boil) SET TIMER FOR 3 MINUTES.

Note: It must be at a full boil for 3 minutes, no less..... Keep Stirring constantly.

 Remove from stove and add  1 CUP MARSHMALLOW Creme.  BLEND WELL.  POUR INTO BUTTERED DISH AND REFRIGERATE until cooled and completely set...

 INSTRUCTIONS FOR TWO LAYER FUDGE:

Make peanut butter fudge first and allow to set in refrigerator while making chocolate fudge.  When Chocolate Fudge is done slowly pour over first layer. Spread over first layer and allow to cool completely in refrigerator for several hours or overnight  before cutting into pieces. 
***For best results allow to set for 10 minutes before cutting into bite size pieces.

2013 NATE'S ORIGINAL RECIPE