My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, November 25, 2015

Miniature Cheese Blintzes


{ Prep Time: 45 mins / Cook Time: 10-12 mins /
Difficulty: Intermediate - A bit time consuming, but not difficult to actually make /
Yields: about 25-30 blintzes }

Ingredients:
1 (8-oz) package light cream cheese, softened
2 egg yolks
1/2 cup sugar
2 loaves Pepperidge Farm sandwich bread
1 cup (2 sticks) margarine
3/4 cup sugar + 2 Tbsp cinnamon

Directions:
1. Blend cream cheese, egg yolks and 1/2 cup sugar; set aside. Place margarine in a microwave safe bowl, and microwave until margarine is melted (about 1-1.5 minutes).
2. Meanwhile, cut off crusts of sandwich bread and roll each slice with a rolling pin until it's almost flattened. Spread about 1 Tbsp of the cream cheese mixture onto each sandwich square (covering about 3/4 of the bread, while leaving about 1/4" from each side ~ When you roll it up, you'll see why!)
3. Preheat oven to 350 degrees.
4. Roll up each piece, and set them aside until you're finished rolling up all the pieces. Using tongs, dip each roll-up into the melted butter; then roll into the cinnamon sugar mixture. **(If you're planning to make these in advance, this is your last step - you can freeze the blintzes until the day before you're ready to bake them.)** IF you're making them right away . . . continue to Step 5!
5. Place on an ungreased cookie sheet and bake for 10-12 minutes.

** This recipe can be prepared several days ahead of time and frozen until ready to bake. The night before you plan to make them, thaw them out in the fridge. **

Borrowed from mama's cookbook: "From My Kitchen, With Love"

1 comment:

  1. I'm making these for Thanksgiving morning...as if we won't have enough to eat the rest of the day. Thanks for sharing this with everyone!

    Anissa

    ReplyDelete

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