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)
Cinnamon

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

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!

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

Pumpkin Dump Cake

Another yummy Fall recipe. Don't let the name fool you...this dessert is delicious!

1 29 oz can of pumpkin
1 13 oz can of evaporated milk
1 1/2 cups sugar
4 eggs
1/2 tsp salt
2 tsp pumpkin pie spice
1 yellow cake mix
2 sticks of margarine
1 cup pecans (optional)

Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, sugar and eggs together and blend well. Add salt and spices and mix well. Pour into greased 9x13 inch cake pan. Sprinkle 1 yellow cake mix (dry) evenly over pumpkin mix. Melt margarine and drizzle evenly over the cake mixture. Sprinkle 1 cup pecans (optional) over the top. Bake for approximately 1 hour at 350 degrees. Cool and top with Cool Whip.

Extra hint: Stir about 1/4 cup of maple syrup into your cool whip for a great creamy maple topping

Pumpkin Apple Streusel Muffins

Do you want to taste Fall all in one little muffin?

Muffin Ingredients:
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple

Topping:
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

1. Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Enjoy!

Thank you Suzanne Thomas for this yummy recipe!

Bran Muffins

5 cups whole wheat flour
1 ½ cups bran cereal (I use All Bran)
2 tsp baking SODA
2 tsp salt
2 cups brown sugar
4 eggs, beaten
1 cup oil
1 Quart buttermilk

Mix, place in muffin tins, cook 400 for 20 minutes

Tip: I had to buy 2 quart buttermilk, so instead of letting it go bad, I doubled the recipe and froze some. You might have to buy 2 bags of whole wheat flour.