Skip to main content

Peaches and Cream Crescent Bake


"Santa Scarecrow"

Can y'all believe it is only 2 months until Christmas!!  Where has this year gone?!
Many thanks to Wayne Carter for so graciously sharing his photos of our town's scarecrows with me!  View Wayne's gallery of these great photos HERE!
I had a request to bring this dish this for our Sunday school fellowship time this morning. I tweaked it a bit, and everyone seemed pleased with this version. I have made it for Sunday school in the past without the pie filling. Without the fruit, it taste somewhat like a cream danish. My friend, Tonya, makes a couple of different versions of this, too.  This dish great for breakfast/brunch or dessert! Larry likes it best with cherry pie filling.


Peaches and Cream Crescent Bake

Peaches and Cream Crescent Bake

2 cans crescent rolls
8 ounce cream cheese, softened
1/2 cup sugar
1/2 stick butter, melted
1 can peach pie filling (slightly chop the peaches by running a knife through the can contents a few times before emptying)
cinnamon-sugar

Preheat oven to 350 degrees. Coat a 9x13 pan with cooking spray; press one can of crescent rolls in bottom of pan, pinching together the seams. (Crescent Creations work great for the dish!)
Cream together sugar and cream cheese. Spread this mixture over rolls in pan. Spoon pie filling over cream cheese mixture. Roll out the other can of crescent rolls and place on top. Brush or spoon melted butter over entire dish.  Sprinkle liberally with cinnamon-sugar. Bake 30 to 40 minutes or until golden brown.
Labels:

Comments

  1. UnknownOctober 25, 2009 at 7:50 PM

    I just wanted to remind you to come vote for your favorite entry on this week's Crock Pot Wednesday at Dining With Debbie. I really appreciat your entry and wish you the best. I look forward to getting to know you better. Thanks again, Debbie. I love this peaches and crescent dessert. I need to make it again soon.

    ReplyDelete
  2. mubOctober 26, 2009 at 2:55 AM

    This looks really good! I'm going to give it a whirl with plain peaches since pie filling is a little scarce here =D

    ReplyDelete
  3. DonnaOctober 26, 2009 at 11:46 AM

    Looks yummy!
    Wonder what kind of fruit I have...hmmm

    ReplyDelete
  4. The Desperate CookOctober 26, 2009 at 5:08 PM

    I have this huge can of peaches that I don't know what to do with, I think I might give this a try when my Granddaughter comes over.

    ReplyDelete

Post a Comment

Thanks for sharing! I love comments!

Popular posts from this blog

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s...
34 comments
Read more

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un...
10 comments
Read more

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share ...
20 comments
Read more