Taste of Central Iowa

Sweet holiday treats

If you’re having overnight guests during the holidays, the Blueberry Cheese Rolls will be a nice treat. And can you really have too many cookies and candies during the holidays?

Blueberry Cheese Rolls

1 pkg. (8 oz.) refrigerated crescent dinner rolls

4 oz. Cream Cheese, softened

2 Tbsp. sugar

1/2 c. blueberries

Heat oven to 375 degrees. Unroll dough into four rectangles; firmly press perforations together to seal.

Combine cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal.

Place on ungreased baking sheet. Bake 11-13 minutes or until golden brown.

Butter Pecan Pie Bars

2 cups flour

1/2 c. butter, melted

1/2 c. margarine, melted

1 c. powdered sugar

For crust, mix flour, melted butter, melted margarine and powdered sugar. Press into the bottom of a greased 9- by 13- inch pan to form crust. Bake at 350 degrees for 10 minutes.

Filling

1/2 c. butter

1/2 c. margarine

1/2 c. honey

1/2 c. white corn syrup

1 c. brown sugar

Boil until thick and foamy. Add 2-1/2 to 3 cups of chopped pecans. Mix well. Spread mixture evenly over pan baked crust. Bake at 350 degrees for about 20 minutes or until golden brown and bubbling. Let cool before cutting into bars.

Chocolate-covered cranberries

12 oz. cranberries

12 oz. milk chocolate chips

2 Tbls. shortening

Melt chocolate chips and shortening over low heat, stirring frequently until melted. Dip cranberries in chocolate with toothpick until coated. Place on wax paper. Refrigerate until firm.