Step Aside Martha Stewart

Okay, I know it is suppose to be the year of this wonderful saying…. “Thin 2010”, but hey, why on earth would I actually start a diet on the 1st?  The 2nd is much of a more rounded number, and hey why start a diet on a skinny #1…where is the challenge of that?  

Anyhoo, to make a long story short, I missed my Connect Group’s Post Christmas Christmas Party on the 30th because my knee was killing me.  Apparently they had a great time and great food because the next morning an e-mail circulated of a recipe called Cheese Blintzes and I thought I would try ‘em.  Oh.  My.  Goodness.  Yum-o.  Here is how they are made…

You will need:  bread, an egg, a package of cream cheese, butter vanilla, cinnamon & sugar. 

Cut the crust off of twelve pieces of bread.

Then with a rolling pin roll them flat.

Mix together the cream cheese, the yoke of an egg and the cinnamon and a little bit of sugar.

Excuse the picture,  but take some of the cheese mixture and spread it on top of the bread and roll it up jelly roll style.

Dip each roll in melted butter and then roll it in a cinnamon & sugar mixture and place them on a cookie sheet.  Freeze them for 24 hours, or in my case 12 hours and bake them for 15 minutes.

What you get is pure heaven…ahh, yum-o yumminess!  Of course these little boogers are not one bit diet friendly, especially given fact that they were dipped in melted butter, but they are some kind of goodness!

Here is the official recipe, of course you could cut the butter and sugar mixture in half at the end, because it was way more than what was needed.  Enjoy!

Cheese Blintzes

12 slices of bread

8 oz Cream Cheese

1 Egg Yolk

2 Tb Sugar

1 Tsp Vanilla

1 Stick of Butter

1 C. Sugar mixed w/ 2 Tsp Cinnamon

Remove crust from bread and flatten with rolling pin.  Mix cheese, 2 Tb sugar, egg yolk and vanilla together and spread on bread slices.  Roll each slice jelly roll style and cut in half.  Dip each one in melted butter and roll in sugar & cinnamon mixture.  Place on a cookie sheet and freeze for 24 hours.  Bake at 350 for 15 minutes.