Are you getting sick of seeing all of my Crescent Creations? We had the Crescent Cinnamon Rolls and then the Cheesy Crescent Rolls and now these Scrumdiddlyumptious Blueberry Cream Cheese Crescent Rolls.

I can tell you one thing..I am not sick of creating them OR eating them!

Ok, before I get into these, I busted out laughing out loud when I was uploading these photos. It looks like I created some sort of “crescent roll monster” with the 2 blueberries on the top.
Tell me you don’t see it??????

I mean look…they totally look like twins

The Geico Money thingy

My once  thought to be Beautiful photo…sigh

Anyway, now that I totally ruined the photo for myself, lets talk about amazing.

Yeah, these are delightful. Easy too. They would be perfect on your Easter Brunch Table.

The inside is warm and creamy with sweet blueberries and the icing had a slight lemon flavor that goes perfect with the fruit.

And now onto the Giveaway

McCormick would love to offer one of my fabulous readers a spring baking set so you can create something wonderful for your self.

Maybe my Blueberry Cream Cheese Crescent Rolls or how about some Lemon Cheesecake Bars, Spiced Springtime Sugar Cookies or Cheesy Bacon & Egg Brunch Casserole. For even more ideas from McCormick, visit them on Pinterest

One winner will win the following (as seen above)

• Corningware Baking Dish
• Spring Cookie Cutters
• Muffin/Cupcake Pan
• Whisk
• MeriMeri Spring Cupcake Liners
• McCormick Assorted Food Coloring
• McCormick Ground Cinnamon
• McCormick Ground Ginger
• McCormick Pure Vanilla Extract
• McCormick Pure Lemon Extract

“Man, these would get tore up at a party!” That was a quote from my husband when he tasted these little gems.

I had an extra tube of crescent rolls left over from when I made my scrumptious Crescent Cinnamon Rolls.
Alouette sent me some of their new Cheddar Cheese Spread.  I thought they would make the perfect pair and they did.
I used the Bacon Cheddar flavor which gave the buttery crescent rolls a nice smoky cheesy flavor.

I have been all about easy these days. Do you ever feel so bogged down, you feel like you will never catch up. Yep, that’s me lately.
It’s driving me crazy. Seems like I am at the bottom of a black hole and can’t get out. You all know the feeling.

So if you are absurdly busy like me and want a quick and easy little roll or appetizer, give these a whirl. You will love them.

Sleep overs call for yummy breakfast treats. Easy yummy treats.

I planned on making homemade cinnamon rolls, but I forgot to thaw out my cinnamon roll dough that I made a couple of months ago. But you know when you get something in your head to make, you are completely on a mission.

I remembered I had some Pillsbury Crescent rolls in the fridge and thought, “yeah, they will do.”

Easy and delicious I tell you. The kids LOVED LOVED LOVED them…and so did the grownups.

Unroll your Crescent Rolls

Spread your cinnamon butter over the dough

ummmm, YUM

Roll em’ up

Bake, remove from oven and drizzle with glaze!

Ready for the easiness?

New Years Eve was great. My husband decided he wanted to have a party last minute. And by last minute, I mean the day before. Gotta love em’.
If you read this post, you know that none of my clothes fit me, so I began stressing out on what I was going to wear for the party. I mean, people usually get all fancied up for New Years.
So I decided to make our New Years party a PAJAMA  party! Everyone had to come in the P.J’s. Sure, I still put on some make up, but let me tell you how comfy I was!!!!
I had too much to drink…doesn’t happen often, but when it does….good lord.  Diet Coke and Cherry Flavored Vodka is VERY easy to chug down.
I was dancing all night long. One low point was, dancing to Beastie Boys- Brass Monkey with my dog under one arm and a wooden spoon in the other hand as a microphone.
I had fun

I am wishing each and everyone of you a Happy 2012.
I can’t thank you all enough for continually stopping by my blog and reading what I have to say. You all are very much appreciated. You make doing what I do worth every calorie!!!!

So onto my top 10 recipe/posts of 2011 (according to Google Analytics)

#10 Rustic Love Bird Wedding Cake

For the more photos of this beautiful wedding cake I made..click over to this post.

#9 Filet Mignon

For tips on how to cook the perfect Filet Mignon click here

#8 Sugar Cookie Tips and Icing Tips

For my Sugar Cookie and Icing tips head on over to here.

#7 Rice Pudding from Left Over Rice
This has been in the top 10 every year. This post was when my blog was only 3 months old!

Click here for the Rice Pudding Recipe

#6 Lemon Bars

Click here for the Lemon Bar Recipe

#5 Pretzel Rolo Turtles

For the recipe for the Pretzel Rolo Turtles click here.

#4 Ice Cream Bread

Ice Cream Bread Recipe is here

#3 Pumpkin Pie Oatmeal

The ever popular Pumpkin Pie Oatmeal recipe is here

#2 Antipasto Kabobs

Antipasto Kabobs are here

#1 Nutella Hot Chocolate- Sooooooooo Addictive and delicious. My Nutella Hot Chocolate was ALLLL over the web!

Nutella Hot Chocolate recipe lives HERE

Yes, you heard me correct- ICE CREAM BREAD.
All is right in the world. Ice cream and self rising flour have made beautiful food love and made delicious babies. Perfectly soft bread babies.
The ice cream only slightly sweetens the bread and lends just a tiny bit of the flavor of the ice cream.
Heaven I tell you …HEAVEN

Seriously, you MUST stop what you are doing right now and make this. It takes about THREE minutes from the time you take your ice cream out of the freezer till the time that you pop it in the oven. So there are no excuses. You say you don’t have any self-rising flour? No worries, you can make your own.
For every cup of flour  add  1 1/2 tsp baking powder and 1/2 tsp salt (sift together). There you go, now you have self-rising flour.
I used Butter Pecan Ice Cream, cause that’s my fav,  but you can use whatever flavor you want.
Chocolate, strawberry, cookie dough…my head s spinning.

ICE CREAM BREAD
Printer Friendly Version
Makes One 8 x 4 loaf

2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour

Preheat your oven to 350. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool (if you can wait that long)!

For best results..use full fat ice-cream!

Recipe source: 1001 ways to Cook Southern

CRANBERRY CRUMB CAKE
Tates’s Bake Shop


Topping:
1/2 cup firmly packed dark or light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon5 tablespoons salted butter, cut into tablespoons
1/2 cup coarsely chopped walnuts

Batter:
2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
2 teaspoons baking pwder
1/4 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup sour cream
2 large eggs
1/4 cup walnut oil * (you can use vegetable oil if that is all you have)
1 teaspoon grated zest, from one orange
1 teaspoon vanilla
1 and 1/2 cups cranberries, coarsely chopped (frozen is fine)

Method:
Preheat oven to 350* F
Grease a 9-inch square baking pan with pan spray or butter

To make the topping:  Combine all topping ingredients –except walnuts– in a medium bowl. Mix with your fingertips or pastry blender until the mixture resembles coarse crumbs. Add walnuts and toss all together. Set mixture asie in the refrigerator (this can be done the night before.)

To make the batter: 

In a small bowl, toss the cranberries with 2 tablespoons of sugar and set the mixture aside.  

In a medium bowl, combine the flour, 1/2 cup of the sugar, baking powder, cinnamon and salt.

In a large bowl beat the sour cream, eggs, oil, orange zest and vanilla until combined. Add flour mixture to the sour cream mixture and stir until combined. Fold in the cranberries.

Spoon the batter into the prepared pan. Sprinkle the topping evenly over the batter.  Bake cake for 45 minutes or until a cake tester/toothpick comes out clean.

If I am eating ANYTHING sweet, my choice of poison is a big ass tall glass of milk(skim milk please). Osteoporosis is not anywhere in the near future for me. I drink about a gallon of milk by myself a week. Can you imagine if I drank anything other than skim? I would be 742 pounds. This is some seriously good Coffee Cake..found it on RecipeZaar.

(Do you see a face in my swirl?? Think Mr. Bill)

And I leave you with a photo of me. My sister-in-law sent it to be. It was taken at my Halloween party. I honestly have no explanation of what I was doing, but I am pretty sure it included alcohol(the crossed eyes might give that away)!

SOUR CREAM COFFEE CAKE with TOASTED PECAN FILLING
Printable Recipe

Streusel Topping
2 ounces unsalted butter
3 ounces all-purpose flour
1/4 cup toasted pecans, coarsely chopped
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon table salt

Filling
1 cup toasted pecans
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon cocoa powder

Cake
3 cups sifted cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
10 ounces unsalted butter, slightly softened
11 1/2 ounces superfine sugar
4 large eggs
2 teaspoons pure vanilla extract
16 ounces sour cream

Directions

1) Position rack in center of oven and heat oven to 350 degrees (325 if using dark, nonstick pan). Generously butter 10″(the cheapy,aluminum type) tube pan with a removable bottom.

2) Topping: In a 2 quart saucepan, heat butter over medium heat until almost melted. Remove from heat and cool to tepid. In a medium bowl, combine flour, pecans, granulated sugar and light brown sugar, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.

3) Filling: In a food processor, pulse the pecans, sugars, cinnamon, and cocoa 4-6 times to combine and chop the pecans.

4) Cake: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed until smooth and creamy, 1-2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs, one at a time, blending each one completely before adding the next. Scrape the bowl down and add the vanilla.

5) On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three, beginning and ending with the flour and scraping the bowl as needed.

6) Spoon 2 generous cups of the batter into prepared pan. Smooth with the back of a soup spoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the filling with about 2 cups of the batter, dropping dollups around the pan and smoothing with the spoon to sides of the pan and then to the center. Don’t lift the spoon while smoothing or you will disturb the filling. Sprinkle another 1/2 cup of filling over the batter and cover with 2 more cups of batter. Layer on the remaining filling and then the remaining batter for four layers of batter and three layers of filling.

7) Insert a table knife 1″ from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting the knife blade, and spacing the circles about 1″ apart. This distributes the filling but still keeps it clearly defined. Smooth the top of the batter with the back of the soup spoon.

Take a handful of the streusel and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the batter.

9) Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted in to the center of the cake comes out clean, 70-75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from pan.

10) Gently lift up the center tube while carefully pushing the bottom upward with your opposite hand. If the cake doesn’t release easily, run a thin knife between the cake and the tube and between the cake and the outer wall of the pan. Once the cake is out, run the knife under the bottom, too.

11) Fold a 12″ square of aluminum foil into quarters. Measure 1 1/4″ from the inside tip of the foil and cut a arc to make a hole for the tube when you unfold the foil. Unfold and place over the cake, pressing gently onto the top of the cake and molding the foil around its sides to hold in all the streusel.

12) Invert the cake onto a plate and remove the center tube. Invert the cake onto a rack, remove the foil, and cool right side up.

13) Can be frozen up to 3 months.

First I want to thank you all for your Tooth Fairy help. I think I am shooting for $2 a tooth. Fair enough I think.

Second, a HUGE thank you to Jennifer at The Speedy Gourmet. She wanted to see if I had a “button on my blog” so she could put it up on her blog. When I told her I had no clue how to get one of those fancy buttons, she did it for me!!! How nice is that!?? Since my logo is a bit long, it got squeezed in translation. However a button is a button and it is awesome that Jennifer took the time to do it for me!
So if it were dying to have one of my buttons for your blog, well here ya have it! But don’t go steeling my logo for your personal use..it is currently being Trademarked!! My Lawyer will hunt you down! LOL LOL LOL

<a href=”http://thehungryhousewife.blogspot.com//” target=”_blank”><img src=”http://www.thehungryhousewife.com/wp-content/uploads/images/hungryhousewifebutton-1.jpg”/></a>

Now on to the yum.
Don’t you just love when you are craving something, then throw it together and it works wonderfully?
I made this pumpkin bread a few months ago (you have no clue how behind I am on posting).
I must say, it was perfect. Well anything with a crumb topping is perfect if you ask me.
This bread is super duper moist, sweet but not too sweet and ultra comforting. I took my banana bread recipe and mixed it up a bit. Sure you could roast your own pumpkin and puree it. But when I made this bread, it was not pumpkin season and there were no pumpkins to be had.

PUMPKIN BREAD

Printable Recipe
Makes 2 loafs

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup light brown sugar

1/2 tablespoon vanilla
3 eggs

1 can(15 oz) Libby’s 100% Pure Pumpkin(not pumpkin pie filling)

2 cups flour

1 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 tablespoon pumpkin pie spice

1/2 teaspoon cinnamon

1/3 cup buttermilk

1/2 to 1 cup toasted walnuts, chopped

Preheat the oven to 350.

Lightly grease TWO 8 x 3 3/4 x 2 pans (those disposable foil ones at the store)

Cream together butter and sugars until light and fluffy.
Add the vanilla
Add the eggs, one at a time.
In a separate bowl, whisk together the flour,salt,baking powder,pumpkin pie spice and cinnamon.
Add the dry ingredients to the wet, alternating with the buttermilk, starting and ending with the flour.
Fold in the pumpkin and toasted walnuts.
Equally pour into the pans and top with crumb mixture (recipe below).
Bake for 50-60 minutes, until toothpick inserted into the center comes out clean.

CRUMB TOPPING

1/4 cup white sugar
1/4 cup brown sugar
1/3 cup ap flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/2 cup oatmeal (1 package of instant oatmeal)
1/2 cup walnuts

In a medium bowl, combine 1st five ingredients with a pastry blender or 2 forks, so it resembles, well “crumbles”.
Mix in oatmeal and walnuts