Blog Baby

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Hey All. Over the course of three months, give or take, I’ve had the pleasure of becoming acquainted with numerous readers and other bloggers from all over the world. I enjoy reading the comments as much as the posts, from this blog and the others I visit. Just like a kid with a new toy, I get excited when I open my email and see I have a comment.

Although I have a confession to make. When Angela asked me to start posting on her blog I was a bit skeptical and a little apprehensive, being somewhat in the dark about this whole blogging thing. Initially she had to walk me through the Wordpress steps until I got the hang of it. I still have to email her occasionally to ask a question when I get thrown a curve ball.

The last time this happened Angela was out of pocket (Hmmm…or maybe she wasn’t. LOL). So, I figured it out and emailed her back saying never mind, “I Did It All By Myself”. She replied, “You’re growing up Blog Baby!”

The recipe I’m sharing today almost went in the Round File. WAIT, don’t go anywhere! Not that it’s not good, it’s just so common to me and a lot of you may already be familiar with it. Then I recalled reading all the posts, comments, opinions, etc. on blogs from all over and decided, Oh what the heck! Just because it’s well known to me doesn’t mean everybody’s heard of it.

When I was introduced to this recipe, it was served as breakfast dish. Now I’ll be straight up with you. I’m not a breakfast, or a morning person. I jump-start the day with coffee and diet coke, both. However, during the Fall and Winter, when its cooler, I like to have breakfast for supper. Scrambled eggs, turkey polish sausage, hashbrown casserole, or grits and this Sausage, Cream Cheese Dish.

Brunch Casserole

1 Pound Ground Turkey Sausage*
1 – 8 Ounce Package Cream Cheese (I use 1/3 less Fat), softened
2 Packages Crescent Rolls (I use reduced Fat)
1 – 2 Tablespoons Butter, optional (I use Shedd’s Spread Country Crock Light)

Brown sausage in skillet, drain any fat. Mix the sausage, while warm and cream cheese together, blending well, set aside. In a 13”x9” pan, (I spray lightly with Pam) unroll and place one package of crescent rolls in bottom, pressing to seal the seams and slightly up the sides of the pan. Spread cream cheese mixture on top. Place remaining package of crescent rolls over top of cream cheese mixture, seal seams, and bake according to directions on crescent roll package; or until golden brown. Remove from oven and spread butter over top of crescent rolls until butter is completely melted. Serve for breakfast, brunch, or even as a snack.

*Use your choice of sausage; mild or hot pork sausage, turkey, or vegetarian (Gimme Lean). BTW, I don’t eat red meat, (beef or pork).

Bon Appetite
The Backseat Gourmet

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