Thursday, October 04, 2007

Dreaming of Pumpkin Pie

The leaves are still on the trees and have only slightly begun changing colors and the temperature is still in the upper 80's. I seem to be getting too far ahead of myself lately, but the holiday season is coming up, and since I saw the first Christmas Tree ornament dangling from a display, it hit me and despite hang ups with my thesis project and unfinished legal briefs I am ready to sit at the thanksgiving table.
I received an email yesterday afternoon from Crate and Barrel which delightfully introduced their new merchandise for the upcoming holiday season. Forget Halloween, bring on the smell of turkey roasting in the oven and the smell of mom's pastitsio and Yaiyias spanakopita and the sound of glasses clinging together while the table is being set.
One item which I could not resist is the Covered Pumpkin Pie Dish. I like to take something new and different every year for thanksgiving. Last year it was the stuffed croissant's, and this year it will be Chiffon Pumpkin Pie served up in the new purchase.

And here is the recipe for the stuffed croissants - they are fabulous, maybe Ill make a few again this year...

2 cans of refrigerated pillsbury crescent rolls (makes about 16, so add more cans and double recipe as necessary)...

1 8 oz block of cream cheese, softened
1 small can of artichoke hearts, drained
1 small pkg of frozen spinach, thawed and drained
1 roma tomato, diced

4 oz. fresh mushrooms, chopped

In an electric mixer, combine cream cheese, artichokes and spinach. mix throroughly. add tomatoes last to fold them in so they dont get all mushed up. add mushrooms the same way, and anything else. mix until everything is combined nicely so it can be spooned out. make sure everything is drained pretty well so that it is not runny either. Add a little black pepper or your own seasoning to spice it up like you like it.

Open crescent rolls and unwrap one at a time on a cookie sheet. take a spoonful of mixture and place in the center of the crescent roll. roll crescent roll per instructions on can, or you can "pinch" the corners together so they stand up like flower blooms. your choice.

Bake per instructions on the crescent roll can - viola - fresh hot artichoke stuffed biscuits. fabulous if I do say so myself!

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