Sausage Cream Cheese Rolls

I am leaving tomorrow...actually in just a couple of hours for Washington DC. I wanted to cook something as a thank you for my friends who are taking care of Cody while I 'm gone. I definitely went with Buffalo Chicken Dip right away. Then I also thought it might be nice to include a breakfast treat so I decided to make Sausage Cream Cheese Rolls. These are so easy and so yummy...I had to sneak one for a taste test!

1 pound sausage

8 oz. package cream cheese

2 cans crescent rolls.

Brown sausage, drain and pour into a mixing bowl

Add soften cream cheese and mix with sausage

Roll out crescent rolls on ungreased cookie sheet

Top each crescent with a spoonful of sausage/cream cheese mixture

Roll up crescents from the bottom and return to ungreased cookie sheet

Bake at 375 degrees for 10-12 minutes or until crescents begin to get golden brown

Delicious!!

No time in the kitchen would be complete without the help of my kitche helper, Cody

Strawberry Shortcake!

Kevin, Dawn and I took Mom to La Paz Sunday for lunch. Since Dad had to work, we did a double Mother’s Day celebration! We cooked out at my parent’s house Sunday night. It has been too long since I cooked and volunteered to bring dessert and an appetizer. I decided to take on homemade strawberry shortcake. It tasted great, however, as you’ll be able to see in the pictures…the preparations had some “interesting” moments.

Kevin is a grill master and made a perfect Mother’s Day hamburger

Cody was a big time helper in the kitchen!

For the Cake:
1 cup all purpose flour
¾ cup granulated sugar
1 t. baking powder
½ t. salt
4 T. unsalted butter, melted
1 large egg, beaten
½ cup whole milk
1 t. pure vanilla extract
Strawberries and Cream:
2 pts. Strawberries
1 T granulated sugar
1 cup heavy cream
1 T. confectioners’ sugar
½ t. pure vanilla extract

For the cake: Preheat the oven to 375 degrees. Butter and lightly flour an 8 inch round cake pan.
Whisk the granulated sugar, baking powder, and salt in medium bowl.

Lightly whisk the butter, egg, milk and vanilla, just until smooth. Pour the batter in the prepared cake pan.

Bake until a toothpick comes out clean, about 25 minutes.

For strawberries and cream: Set aside 1 pint of the strawberries for topping. Hull and thinly slice the other pint of strawberries and toss with granulated sugar. Set aside.


Whip the cream and confectioners’ sugar and vanilla until soft peaks begin to form. Refrigerate until ready to use.



To assemble the cake: Cut the cake in half horizontally.

Obviously I struggled a little with the "cut the cake in half horizontally." The top half of my cake ended up in several pieces...fortunately, whipped cream can cover anything!

Place the bottom layer of the cake on serving plate. Drizzle the juice from the strawberries on the cut side of both halves of the cake. Fold a couple of tablespoons of whipped cream in with sliced strawberries and top the cut side of the bottom layer.



Top with the other half of the cake, cut side down. Spread the whipped cream on top of the cake and top with whole strawberries.

Homemade Strawberry Shortcake...mutalated top half and all!

Just braggin' on Sweet Cody. That is Cheese Dip n the crockpot in floorboard and strawberry shortcake on the console next to him, and he's just looking out the window.