We’re close enough friends by now that you know I love to find an affordable recipe.

I mean “affordable” in a couple of ways: not just fiscally responsible but something that fits in a decent time frame.

It’s not always about having a show-stopping covered dish, although when that happens, it’s great.

Sometimes it’s just putting in some effort when we all have busy lives.

Long before my Hashimoto’s diagnosis, I loved bread, in moderation, of course.

I also like cream cheese, sugar and earthy spices.

There’s a simple dessert that I make all year, but it’s especially tasty through January.

Best of all, it’s all-around affordable.

It’s a makeshift cheese danish.

A family member reintroduced me to this Danish dish some years ago.

She came in for a family event. Never one to be empty-handed, she had this in tow. Although she whipped it up earlier that morning, it was cool by the time it found its way to me.

It was just a masterpiece.

Light and sweet enough to have with morning coffee or scarf after dinner for something to complement a savory meal, this is one of my favorite go-to’s.

For a while, I called them “stuffed elephant ears” because I wasn’t quite sure what name best described the dessert.

Although I love words, sometimes they escape me, such as in this case all those years ago.

Also similar to a lot of the recipes I share, this one can be personalized.

Do you want to add chocolate chips or M&Ms on top, or will you opt for the classic sugar-and-cinnamon dusting?

I’d argue that ditching sugar and topping fresh fruit on top would be a healthier alternative.

No matter what you choose, you’re winning. This is a dessert of options.

Maybe you’re like me and your taste buds are shifting. These days I tend to grab savory flavors.

Whip the cream cheese, add some fresh minced garlic and onions, and maybe some rosemary.

That would go well with a charcuterie board for game night or while you’re hosting for the holidays.

The only “stressful” part of this recipe is the poppable container the crescent rolls come in.

I still can’t get them to open properly since the last time I mentioned them.

Fun fact: did you know the cheese Danish is French?

According to the L.A. Times, over 350 years ago, a French baker forgot to add butter to flour and later in the baking process, he folded it into the dough, creating a light bake.

The pastry migrated to Austria and then made its way to Denmark.

Don’t forget to make this easy-on-time-and-money recipe, like most others, your own.

Easy cheese Danish

Ingredients

2 8-ounce blocks of cream cheese, softened

2 8-ounce containers of crescent rolls

1 large egg

1 cup sugar

1 teaspoon vanilla

1 stick of frozen butter

Cinnamon and sugar mixture

Directions

Preheat oven to 350 degrees Fahrenheit.

Grease a 9×13 pan.

In a mixing bowl, whip cream cheese.

Add sugar, vanilla extract and egg and continue to mix, scraping sides of bowl.

Using the dough from one can of crescent rolls, cover the bottom of the prepared pan. (Make sure the dough is one sheet by pinching it together at the seams.)

Evenly spread cream cheese mixture over dough with a spatula.

Carefully layer top with dough from the second can of crescent rolls, again pinching the seams.

Using a grater, lightly grate frozen butter over the top.

Sprinkle cinnamon and sugar.

Bake for 30 minutes.

Let cool for about 20 minutes before cutting and serving.

Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.