Eating, Drinking, and Linking, deep sigh!

Monday is a good linky day!    I was so excited about this that I was writing it in my sleep!  This is my 2nd post of the day -so sorry, but someone in Kansas must have slept in a little this morning, or maybe she was worried about my recipe being SO AWESOME! mmmm....

I am joining Christy's Eating, Drinking, and Linking party over at Teaching Tales Along the Yellow Brick Road (still the cutest blog title ever:)

Last week she threw down a yummy tailgating recipe with cream cheese, and I just have to meet that challenge with a breakfast dessert filled with cream cheese.  This is an old family recipe that I got from my Uncle Doughboy (wink, wink:).  Earlier this year, when I made this for a staff potluck, I actually caught my principal in the staff lounge, spooning the crumbs out of the empty pan.  The secretaries banned me from bringing it ever again, after they all got the recipe from me.  It was so good!
Pillsbury Sweet Cheese Delights
Here are the really easy instructions for this scrumptious breakfast pastry.   They are taken from the Pillsbury site with a little hints from me:)


  • 2     packages (8 oz each) cream cheese, softened (this is really important) 
  • 1     cup sugar
  • 1     egg yolk 
  • 1     teaspoon vanilla 
  • 2     cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls 
  • 1     cup chopped pecans 
  • 1/2  cup packed brown sugar 
  • 2     tablespoons butter, melted 
  • 2     teaspoons ground cinnamon 
Powdered sugar, if desired- I did not use it.
  1. Beat softened cream cheese and sugar with mixer on medium until fluffy.  Add egg yolk and vanilla on low speed until blended.
  2. Open one can of crescent rolls into one large rectangle.  Pinch the seams as you lay it out on the bottom of a 13x9 baking pan.  Spread the cream cheese mixture (When I make this again, I will only use about 2/3 of the mixture - it was a little gooey for me).
  3. Mix pecans, brown sugar, butter and cinnamon (this I might double:).  Sprinkle half the mixture over the cream cheese.  Open last can of crescent rolls (keep in the fridge until you are ready to open it - they get sticky!) into one large rectangle.  Pinch the seams as you lay it out on top of the cream cheese and pecan sugar mix.  Sprinkle the remaining pecan sugar mixture over the top of the dough (then lick the bowl because it is yummy).
  4. Bake at 375 for 20-25 minutes or until they are golden brown.
For the breakfast potluck, I cut them up and placed them into a covered dish.  They looked a little gooey to me, and I wasn't sure if they would go over well.  The staff loved them warm.  However, there was one row that didn't fit into the covered dish that got put in my fridge, and I loved them cold!

Check out my Uncle Doughboy's (Pillsbury:) site for deliciously easy recipes!  Don't forget to link up with Christy at Teaching Tales Along the Yellow Brick Road!  Lots of love to the girl in Kansas:)


  1. We will go with the worried about finding such an amazing looking pastry. Oh my goodness. That looks amazing!!

    Thanks for all the love friend :) I'll remember to schedule the post better for next week, haha!

    Teaching Tales Along the Yellow Brick Road

    1. So good! And I was getting a tad bit worried, glad to hear it was just a scheduling glitch:)

  2. Oh my goodness, this looks heavenly. Thanks for posting about it! I'm your newest follower. :)

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