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BLOG UNDER CONSTRUCTION
WELCOME to my blog… under construction. PLEASE NOTE if you are visiting for the first time or a long time fan, all my LINKS from Pinterest and just if you saved a favorite recipe, all links are broken. Most likely if you clicked on a saved link from somewhere it says “that page cannot be found”, but Do NOT worry, the recipe is STILL HERE, just lost in internet space. This happened when I had an error on my blog and someone tried to help me and basically destroyed my entire blog in the process.
THERE IS HOPE. Example: If you look at the URL of the link (recipe) you are trying to find, note the original post date, IE: 9/2012, just look in the original URL for month/year and then you can click on the ARCHIVE below under 2012 / September and then click the recipe name.
I am in the process of trying to fix my blog, but links cannot be restored, so basically my 4+ years of blogging is wasted and I am re-building from scratch. AHHHHH, okay! So…. HERE WE GO….
Wednesday, January 25, 2012
Today we are leaving for a tropical vacation in Puerto Rico (with temperatures of 85 degress, oh heaven on earth... I am so sick of the cold weather already and I live in Southern California). I know I am so sorry for all you cold-weather states. But, I am so excited to spend the next 8 days with my hubby who has been working non-stop since New Year's Day. (ya gotta love the overtime... but it does get old)
Pumpkin Butter Pinwheels
from magazine clipping
1 roll crescent rolls
pumpkin butter (love the new Country Crock in a tub, pumpkin butter)
chopped pecans (as many or as few as you wish; just sprinkle)
1 can vanilla or cream cheese frosting
Unroll tube of crescent rolls; seal perforations. Spread with pumpkin butter and sprinkle with chopped pecans. Roll up starting with the short side; pinch seam. Place on a greased baking sheet; cut into 8 slices to within 1/2 inch of the bottom. Pull slices to each side, alternating left and right.
Bake at 375 for 12-15 minutes or until golden brown. Spread with vanilla frosting. Sprinkle with a few nuts on top and Serve.