Candy Cane Fruit & Cream Cheese Danish

Candy Cane Fruit & Cream Cheese Danish

Ingredients:

2 cans of Pillsbury crescent rolls

1 package cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 can cherry or strawberry pie filing


Glaze:

Powdered sugar

Milk

1/2 tsp vanilla extract


Directions:

Set two roll sections aside for candy cane stripes. Lay out remaining crescent roll sections in the shape of a candy cane making sure to overlap the edges slightly. Use a knife to cut out your candy cane shape. Mix together your cream cheese, powdered sugar and vanilla extract. Spread on top of your candy candy shape.

Spoon pie filling on top of cream cheese filling.

Using the remaining two roll sections, cut off long strips, twirl and lay on top of your filling to create a candy cane look. Bake at 350 degrees for 10-12 minutes or until bread is golden brown.

Glaze:
Mix together ingredients alternating between powdered sugar and milk until desired consistency is obtained.

Drizzle over baked candy cane and enjoy!

Easy Crock Pot Potato Soup

Easy Crock Pot Potato Soup

Ingredients: 

1 30oz. bag of frozen diced hash browns

1 32 oz box of chicken broth

1 can of cream of chicken soup (10 oz)

1 pkg. cream cheese (8 oz, not fat free)

3 oz bacon bits

1 cup shredded cheddar cheese

salt and pepper to taste


Directions:

Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of
the bacon bits. Add a pinch of salt and pepper.

Cook on low for 8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot.

Mix a few times throughout the hour before serving.

Once the cream cheese is completely mixed in, it's ready to serve.

Top with cheddar cheese and some additional bacon bits.