Tuesday, June 15, 2010

Notes from a Working Gal

This past week I went from helping out at my family's restaurant to working full time...from 3 hour days to 12 hour days...and let me tell you - 30 is not the new 20. I am exhausted. Thank goodness I am only working 3 days a week and will have awesome time off...think 7 days off in a row!!

I had originally thought that this would not affect my blogging schedule (back when I thought I was super woman) but let me tell you - it is!!

I have just enough energy left for these guys at this point:


On my 7 glorious days off IN A ROW - I am going to do a lot of cooking and baking and I will take a lot of pictures to share with you on Tuesday's - but since I just started with the double days - I thought that I would share an old to me recipe...these are usually made on lazy Saturday's when I've got nothing more to do than play with the kids and enter Giveaway's.

Originally posted on Getting all my Ducks in a Row:

The kids and I have been enjoying a new "tradition" on Saturdays...for the past 3 weeks I have made sweet rolls...The first two times were courtesy of Pillsbury and this last time...still from Pillsbury but made by me!!

They were so delicious...

I thought that I would include the recipe:

2/3cup finely chopped pecans
1/3cup packed brown sugar
1/3cup powdered sugar
1teaspoon ground cinnamon
1/4cup butter or margarine, softened
2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1cup powdered sugar
1tablespoon butter or margarine, softened
2to 3 tablespoons milk
1.Heat oven to 375°F. Grease 13x9-inch pan. In small bowl, mix filling ingredients.
2.If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.
3.If using crescent rolls: Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x7-inch rectangle.
4.Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.
5.Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.
6.In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.


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