Sunday, August 24, 2008

a week too early & a yummy recipe!

I can't believe it is here...ALREADY! First grade tomorrow! aaah! Here in Roanoke County school starts a week earlier than what we are used to in Glen Allen. JM & I were saying we just don't feel like we prepared Jacob enough for it. However, I don't know what else we could have done. It just seems so strange and we just simply aren't "ready" and don't want to go tomorrow! I would LOVE just one more week here. Oh well...on the other hand Jacob doesn't seem nervous at all. I say that at 9 pm and he is still awake. But honestly I believe it is because he LOVES the Olympics and knows the closing ceremony is on. He is hating missing out on it.

Lemon Poppy Seed Puffs

1 8oz brick cream cheese - softened
1 1/4 cups sugar divided
2 tsp grated lemon peel divided
1 Tbs lemon juice
2 Tbs poppy seeds
1 16.3 oz can Pilsbury Grand Buttermilk Biscuits
1/2 cup butter melted

Heat oven to 375. In medium bowl, combine cream cheese, 1/2 cup sugar, 1 tsp lemon peel, and lemon juice. Mix well. In another bowl combine remaining 3/4 cup sugar, 1 tsp lemon peel and poppy seeds. Mix well.

Seperage biscuits in half, so you have 16 pieces of dough. Spread each piece and fill with cream cheese mixture. (about 1 Tbs.) Press edges firmly to seal. Dip filled biscuits in melted butter, coat with poppy sead mixture. Place in ungreased nonstick muffin cups.

Bake in preheated oven 12-14 minutes of until puffed and golden brown. Cool 10 minutes. Serve warm. Store in refrigerator.


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