Last month I was invited to the “Secret Sister Reveal” for the ladies at church. It was so much fun. It wasn’t about being able to open a gift. It was about being able to hang out with the ladies and getting to eat. You know me, I love food. While Oprah is busy saying she loves bread or she loves chips I’m busy just loving food in general (I really hope you saw those commercials or that joke isn’t funny).
I don’t know if I have explained what Secret Sisters is. If I have, oops. If not, great because I’m about to do it. At TPCC, Secret Sisters is essentially an event that is held year round. At the beginning of the year you fill out a form about some basic things you like. Then, everyone puts it in a stack. And everyone randomly gets a paper back. The paper you pull is the Sister you have for the year. During the year you secretly get to know her and you bless and pray for her. So far, it’s been fun. I got an amazing gift for my birthday from my Secret Sister. And it’s been fun getting to know my Sister and being able to pray for her and bless her.
On Monday, we will have the Secret Sister Jammie Party. Essentially a grown up version of a pajama party. I can’t wait. And, in honor of that Jammie Party I’m posting this recipe for Blueberry Croissant Puff because it was what I made at the Secret Sister Reveal and everyone loved it.
It’s pretty easy, all you do is cut things up..
Then, mix some ingredients and pour on top of each other…
Once that is done you cover it, place it in the refrigerator then go to bed. That’s my favorite part. The next morning you get up, preheat the oven, throw the coffee maker on, go brush your teeth, then throw in the pan. Viola! I promise you there is no room for mistranslation because you got some blueberry goodness, I promise.
To be fair though, it really didn’t go as planned. When I try something new when does it ever? Listen, when the recipe says ROOM TEMPERATURE, then be kind and listen. Otherwise you’re gonna get lumpy cream cheese. I mean, no one cared, and it still came out pretty good. But, it looked funky as heck before I baked it. I’ll give a half point to Kitchen Nightmares for my stubborn impatient-ness.
Either case, it was scrumptious. Have fun and enjoy. xoxo
BLUEBERRY CROISSANT PUFF
2 cup fresh or frozen blueberries
2 package (8 oz.) cream cheese, room temperature
1 1/3 cup sugar
2 teaspoon vanilla
2 cup milk
- Place croissant pieces in a 9×13 baking pan. Sprinkle with blueberries.
- Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 60 minutes or soak overnight.
- Preheat oven at 350°F.
- Bake at 350°F for 40 minutes or until set in center and golden brown. Cover with foil for the last 10 minutes if the tops are getting too browned.
- Serve warm