Our church, St. Peter’s, recently published a new cookbook. I bought a copy last weekend and I will feature recipes from the cookbook next week. As I was browsing through, I saw this recipe and remembered that my husband commented on eating this at a covered dish meal at church. This is a super easy recipe and the good thing for a diabetic is the fact that you could use the sugar free pie filling. Another comment on this recipe is the person that submitted it.
Beth Lail submitted this recipe to the cookbook and she is a veteran of the Air Force and has returned to her home in Catawba County. Cooking is not one of her many talents; however, I admire her because she has learned how to make several different recipes to perfection and makes them when needed for church events. She could have just thrown her hands up and said, “Oh, I can’t cook.” I may share this post with her as she probably never thought one of her recipes would be submitted on a blog.
This proves to me that everyone can cook, whether simply or more involved, the cook should be respected and appreciated. Thanks Beth.
Cherry Cream Cheese Ring
1 8 ounce pkg cream cheese
2 pkgs. crescent rolls
1 can cherry pie filling
1/2 cup sugar
Overlay crescent rolls with tips pointed out on a round stone or pizza pan to form a ring shape all around pan. Mix cream cheese and 1/2 cup sugar together. Spread the cream cheese mixture on top of the dough. P0ur the cherries on top of the cream cheese mixture. Overlap the crescent roll points annd press into the center of the ring by criss-crossing dough. Bake on 350 degrees for one hour or until top is brown.
This would be a great surprise for a breakfast over the weekend and your family would think that you had worked on this for hours.
I love recipes with stories and look forward to sharing more of our good cooks from St. Peters with you next week. Happy Weekend Everyone!