Sunday, November 9, 2008

Sopapilla Cheesecake

2 8oz pkgs cream cheese, soft
2 8oz cans crescent rolls
2 cups sugar, divided
2 tsp vanilla, divided
½ cup butter (one stick)

Line a greased 9x 13 pan with crescent rolls. Pinch dough to close up perforated holes or buy seamless (Pillsbury makes some called "Recipe Creations Crescents")

Mix together: cream cheese (softened), 1 cup sugar and 1 tsp vanilla. Spread cream cheese mixture over dough, about ½ inch from the edge

Stretch the second can of rolls over the cream cheese mixture like a 2-crust pie and pinch the edges together

Melt the stick of butter and 1 cup of sugar together over hi heat stirring the whole time 2 min. then add 1 tsp vanilla. Pour evenly over the entire crust (sides too). Sprinkle with lots of cinnamon.

Bake 350 for 30-35 min

Serve by itself or with honey and can cream. Eat hot or cold.

This recipe courtesy of Nichole

Thursday, September 4, 2008

Chicken in a Basket

3-4 chicken breasts (boiled and shredded)
4 oz cream cheese (softened)
3 Tbsp butter
green onions
salt & pepper
2 cans crescent rolls
bread crumbs

Combine chicken, cream cheese, 2 T butter & onion. Salt and pepper to taste. Roll out crescent rolls and press the seams of two triangles to make a rectangle (one can makes 4). Place a spoonful of mixture in the center and bring opposite corners together to meet in the middle. Press seams together to keep mixture inside. Brush with remaining tbsp of butter. Sprinkle with bread crumbs.

Bake 350 for 20-25 minutes

Thanks, Amy...too easy!

Beef Ravioli in Basil Cream Sauce

1 24 oz. pkg frozen beef ravioli (or cheese if you wish to make it vegetarian)
2 T butter
1 8oz pkg. sliced mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp dried italian seasoning
1 10oz can mild rotel
2 T chopped fresh basil
1 c whipping cream
1/2 c grated parmesean cheese
1/2 tsp salt

Prepare ravioli per directions on bag.

Melt butter in skillet over medium heat. Add mushrooms and next 3 ingredients. Saute over med. heat 6 min. or until mushrooms are soft. Stir in rotel, basil and cream. Bring to boil. Reduce heat, simmer and stir occasionally. Stir in parmesan cheese, add salt. Mix ravioli and sauce in 9X13 dish. Toss.

Thanks, Sharla...Yum!

Sunday, March 23, 2008

Italian Casserole

1 1/2 lbs ground beef
1/2 chopped onion
3 cans tomato sauce (or 24 oz jar spaghetti sauce)
1 C. cottage cheese
8 oz softened cream cheese
1/4 C. sour cream
8 oz cooked egg noodles
Grated cheddar cheese
*add 1 tsp garlic powder if using tomato sauce

1. Preheat oven to 350
2. Cook meat w/ onion, drain, add sauce
3. Mix cheeses and sour cream together until smooth
4. Place cooked noodles on bottom of greased 9 by 13 dish
5. Spread cheese mixture over noodles
6. Pour sauce mixture on top
7. Cover w/ grated cheese and bake for 30 min