Menu Planning may sound like a lot of work, but it's actually one of the laziest things I've ever done. Since I started planning our meals for the week (and eventually the month) I've noticed some improvements in the way we eat and in the way I shop. Knowing what's for dinner not only saves time, it saves money and helps us eat healthier as well.
By planning out the week's meals I can make a more effective list for the grocery store and purchase only those items that we will need for the week. I make fewer impulse and duplicate purchases, and have practically eliminated the mid-week run to the grocery store—not to mention those impromptu take-out nights.
And if you display your menu where the family will see it, you'll never hear the words, "Mom, what's for dinner?" again!
Tuesday, November 3, 2009
Cream Cheese Filling:
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
4 teaspoons strawberry preserves
1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
Preheat oven to 350°F. In small bowl mix filling ingredients. Beat until smooth. Set mixture aside.
Unroll dough and separate into 8 rectangles. Firmly press perforations to seal. Spread each rectangle with approximately 2 tablespoons of the cream cheese mixture. Starting on longest side, roll up each rectangle firmly pinching edges and ends to seal. Gently stretch each roll to about 10 inches.
Coil each roll into a spiral with seam on the inside, tucking end under. Place on a large ungreased cookie sheet. Make an indentation with your thumb in center of each roll. Fill indentation with 1/2 teaspoon of the preserves.
Bake 20 to 25 minutes or until golden brown.
In small bowl, mix glaze ingredients adding just enough milk for desired drizzling consistency. Drizzle glaze over warm rolls.
Yeild: 8 rolls