Most people like spring.
It means winter is over, flowers begin blooming and summer is getting closer.
To me, it means my garden is flooded, everything is muddy, I get wet going to and from my truck, and my big rummage sale will probably be rained out.
The only good thing about the rainy season is I get to spend more time in the kitchen instead of working outdoors.
This means trying out new recipes, most of which I can’t eat because I’m diabetic.
But, I have lots of people who are willing to be my guinea pigs and try all my new concoctions.
My latest treat from the oven is crescent rolls wrapped around Oreo cookies.
Anything with chocolate or cookies rates high on my list.
This one is easy to make and takes only three ingredients, all of which I usually have in my kitchen.
Oreo-filled Crescent Rolls
1-8 ounce can refrigerated crescent rolls
8-Oreo crème filled sandwich cookies
1/4 cup miniature semisweet chocolate chips
Preheat oven to 350 degrees. Open crescent roll package and unroll dough. Separate into eight triangles. Place one cookie on large end of each triangle. Take point end of dough and fold over cookie. Cover the cookie completely and pinch dough to seal around the edges. Place on cookie sheet and sprinkle top with chocolate chips. Bake about 12 minutes until roll is puffy and golden brown on top.
I think these are outstanding while hot and OK when cooled. But, if they are reheated in the microwave for about 12-13 seconds, the inside again becomes hot and gooey. Unfortunately, if I eat more than one of these, I know my blood sugar will go up.
As with any other recipe, the second time I bake it, I make some changes. I tripled the recipe and tried regular Oreo’s in eight rolls, mint Oreo’s in another eight and lemon Oreo’s in the third can of rolls. When they came out of the oven, I cut one of each flavor in half and tried each. They all tasted so good, I couldn’t decide which was best. (My wife liked the mint.)
On the third try, I left out the regular cookie and just did the mint and lemon. I sprinkled some of the chips inside the dough before sealing it and pressed the rest on the outside so they didn’t fall off on the pan. It didn’t seem to matter. They were delicious no matter where the chips were. Just be sure to eat them warm. For each pan of eight cookies, the serving size is supposed to be one cookie. But like potato chips, you can’t eat just one.
I have another new cookie recipe lying on the counter, but the rain has stopped, so I need to get some work done outside before the drops start coming down again. If you want to try this one without my recommendation, feel free. It will be the next one going in my oven.
Stuffed Snickerdoodles
For Filling:
4 ounce cream cheese, softened
1/3 cup marshmallow crème
For Cookie:
1-Roll 16.5 oz. refrigerated sugar cookies (I will be using my own snickerdoodle recipe)
1/4 cup flour
2 teaspoon ground cinnamon
1 tablespoon sugar
In medium bowl, beat cream cheese and marshmallow crème until smooth and creamy. Drop by rounded teaspoonsful cream cheese mixture on cookie sheet. Freeze one hour. Crumble cookie dough into medium bowl and stir in flour and one teaspoon of cinnamon until well mixed. Wrap one rounded tablespoon dough around each frozen cream cheese ball, making sure ball is completely covered. Mix the remaining cinnamon and the sugar together. Roll each cookie ball in cinnamon-sugar mix. Place balls a couple inches apart on ungreased cookie sheet. Bake 10-12 minutes or until edges are golden brown. Cool for two minutes before removing to racks or waxed paper.
After my first baking of these, I will see if they are a keeper or not, and whether I need to make any changes.
After I do all of this baking, I can’t eat more than a taste, and I’m not going to look at them sitting on the counter, so I have to get rid of these creations. Fortunately, the staff at Hacienda Vieja in Pendleton and the women in the CVS pharmacy in Pendleton are always willing to sample my products.
The author may be reached at