I did the unthinkable… I swore I would never do it again… I used a box cake mix! Now, mind you… we were short on time and it actually was a very good cake – Triple chocolate fudge! I also bought the glaze “Duncan Hines Amazing Glazes” Works wonders in a pinch, tastes good and gave it the perfect effect I was looking for without puddling at the bottom of the cake. The prize winner for this cake was the wonderful peanut butter frosting! So simple and very light – wouldn’t advise using this if you are going to be a warm building or outdoors, its very soft..
- 2 cups of cream peanut butter
- 2 cups of confectioners sugar
- 1 stick + 2 TB of unsalted butter (10 TB total)
- 2/3 Cup of heavy cream
Beat peanut butter, sugar, and butter till fluffy.. slowly mix in the heavy cream till desired consistency. Decorate however you wish!
After viewing many recipes of these, I never could figure out what they were really called! I first saw them as “hamburger crescent bites” but they were more than that.. I had changed too many ingredients.. and to call them “Rattlesnake Bites” just didn’t seem right (but they are often called this) since they are no where near what is on the menu at Texas Roadhouse for Rattlesnake Bites.
So.. I had no choice.. I had to put Missouri in front of it. *giggle* I live here, I bake here, my daughter likes the name. My wonderful Sydney Paige helped me cooked these and she is just like her Daddy.. you just can’t get it hot enough! (Spice that is!!) . These are wonderful little crescent bites to take to any function/dinner/make-while-you-are-alone-and-eat-them-all
Enjoy! We sure did <3 Tamra
- 2 cans “large” crescent rolls or 3 cans “regular” size – we used 2 large size and stuffed them more!
- 1 lb hamburger meat, browned till no longer pink – drain, drain, drain, even run water over it if you do that sorta thing
- 8 oz Cream Cheese
- 1 small can (usually 2.25 oz) of sliced or diced black olives
- About 1/4 Cup of jalapenos, diced.. fresh or from the jar.. we used the jar, wish we would have used fresh….
- Creole Seasoning! Woo boy.. this was the kicker.. Tony Chachere’s Creole Seasoning.. ( http://www.tonychachere.com/ ) I can’t even tell you for sure how much we used, just start with at least a 1 tsp. and add more to taste!
Make sure your crescent rolls are very cold before you open them or you will find yourself in a sticky mess. separate into individual sections, add about 1 to 1 1/2 Tablespoons of the mixture at the larger end of the unrolled crescent roll. Roll up, place on ungreased cookie sheet with the smallest end on the bottom.
Cook about 10-15 minutes on 350 degrees until bottoms are starting to brown, flip your oven to broil and watch carefully till the tops start to get a light golden brown. If you have a better way to cook crescents, go with it! I just got tired of burned bottoms and raw tops
Optional: use an egg wash on the crescents and sprinkle with poppy seeds (we cheated, we used butter and poppy seeds after )
While browsing pinterest I came across this wonderful recipe by Karen at Where Flours Bloom . Her recipe does not call for cherries, but who does not love cherries and chocolate together .. right??? I followed her recipe exactly but added a can of cherry pie filling between the bottom and top layer – 40 minutes in the oven wasn’t quite long enough but it still came out warm and delicious! The only thing missing was the ice cream or whipped cream! Thanks Karen!
Recipe here: Chocolate Cobbler
Good morning! What a beautiful day it is here.. the smell of fall is in the air! I’m still in the process of updating recipes. I started canning and I found little time for anything else! This blog is still fairly new, so many of my original posts are pictures of past goodies. If you see something you would like the recipe too and I have not updated it please email me at firstname.lastname@example.org. Thank you for your patience, I’ll start posting my jams, jellies and sauces soon! Tamra <3