Nutella Croissants

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Ingredients:

  • Pillsbury Croissant Cresent dough, any flavor (I prefer using honey butter or butter flaky, they have many choices)
  • 1 jar of Nutella
  • 1 egg
  • wax/parchment paper
  • baking sheet

Directions:

1. Tear out 2 pieces of wax/parchment paper. Use one to line the baking sheet. Set the other on the counter somewhere near or in front of you.

2. Open the Pillsbury dough. It can be kind of tricky, here’s how to break the seal: Find the little gray square at the top of the can that says “open”. Peel back the paper until there is no more paper. Now, you can do one of two things. 1) You can use both of your hands and push in the seal until it pops, or 2), you can use a spoon and push on the edge of the seal. Either way works to open it. Once you have opened it, roll the dough out on your paper. You will see 8 triangles; separate them.

3. When you have separated all the triangles, lay them as in the shape of a right triangle facing towards you. Add about 1 teaspoon of Nutella to the base of the triangle, then slowly roll the triangle. Pinch and twist the ends of the croissant to make sure no Nutella falls out. Warning: Don’t add too much Nutella!! It’s hard to resist, but if you do, it will all come spilling out and you’ll have a mushy, no-good croissant. Transfer each croissant to the baking sheet.

4. Mix the egg in a bowl thoroughly. Using a spoon, baster, or brush, apply the egg to the top of each croissant. This is called Ann egg wash, where you cover the top of a food item in egg.

5. Bake the croissants according to the can of Pillsbury dough; in the oven at 350 degrees for 12 minutes, though I usually cook mine for 14. When they’re done cooking, let them cool for up to 6 minutes. Enjoy them warm!!

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Mini Pumpkin Seeds

INGREDIENTS:

– 4 mini pumpkins (the seeds,and check out my other recipe for how to cook the pumpkins)

– salt

DIRECTIONS:

1) Pre heat oven to  375′. Cut open tops of pumpkins, and take out seeds, putting them into a bowl. This is actually a “sequel” or an add on to my mini pumpkin recipe, in case anybody was wondering.Don’t forget to check it out! Anyways, pour water into the bowl until the water covers about an inch over the seeds. 2) Rinse and wash until the guts separate from the seeds. Pour into a collinder or drainer. 3) Dry the seeds, adding salt additionally.4) Cover a baking sheet with aluminium foil and spray with nonstick. Place dried and cleaned seeds onto sheet. Bake for about 9-12 minutes, or until golden. 5)Take out and cool slightly. Serve warm or cold. Serve as a snack or side. Enjoy!

Fruit Skewers

INGREDIENTS:

– watermelon

– grapes

– pineapple

– cantaloupe

-honeydew

-skewers

 

NOTE: You can actually make as many fruit skewers as you want for this recipe, I’m just going to give you the directions and ingredients for this recipe so you know how to make this snack. It is very useful on a hot summer day for kids, for parties, for play dates, and more. Its a healthy snack that everybody can enjoy!

 

DIRECTIONS:

1) Start cutting up all of your fruit, except for the grapes. 2) Once everything is cut, get your skewer and make a pattern in which you will use to put the fruit on. 3) Once you have the desired amount of fruit skewers, you can stop making them. Any extra fruit can be kept or served as well. 4) Put your skewers on a plate and serve fresh, or refridgerate. Serve. Enjoy!