How can a simple recipe taste so good?
Cheesecake Cresent Rolls
- 2 cans of Pillsbury Crescent rolls
- 2 (8oz each) package cream cheese, softened
- 1 1/2 tsp vanilla
- 1/4 cup butter, melted
- 1 c sugar
- Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half).
- Combine softened cream cheese, 1 cup sugar, and vanilla.
- Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer.
- Melt your butter and spread over top of crescent rolls.
- Sprinkle generously with cinnamon and sugar.
- Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned.
- Drizzle with a little honey if you like.
- Let cool a bit, slice and eat.
- 3 (8-ounce) packages cream cheese, softened
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough
- Preheat oven to 350 degrees F.
- In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
- Slice cookie dough rolls into 1/4-inch slices.
- Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough.
- Spoon cream cheese mixture evenly over dough;
- top with remaining slices of cookie dough.
- Bake 45 to 50 minutes, or until golden and center is slightly firm.
Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
- 2 – 8 oz. packages LOW FAT cream cheese
- 1 1/3 cup shredded Mexican blend cheese
- 1 teaspoon garlic, finely minced (I used my garlic press)
- 1 1/2 Tablespoon chili powder
- 1 teaspoon cumin (can leave out if you don’t like cumin)
- Cayenne pepper to taste
- Salt to taste
- 1 Rotisserie chicken, skinned and shredded – If you can find a southwest flavored chicken, that would be even better.
- 1/2 bunch cilantro, chopped
- 4 green onions, chopped
- 10 oz. can Rotel tomatoes
- 1 package jalapeno cheddar tortillas
Directions: Mix cheeses together until well blended. Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices.
What an easy and fun recipe to put together with your kids! Just some Nutter Butter cookies, frosting, pretzel twists, M and M’s and you’re set! Feel free to SHARE this post with your friends.
Cowboy Casserole [this is based on a recipe at Taste of Home]
- 1 1/2 pounds ground beef (I used 80/20)
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 can (15.25oz) whole kernel corn, drained
- 1 can condensed cream of mushroom soup
- 2 cups cheddar cheese, shredded
- 1/2 cup milk
- 4 tablespoons sour cream
- 1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns) Can either let them thaw a bit first or use them frozen.
- In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.
- In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
- Grease a 9×13 inch baking dish.
- Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese
- bake at 350 for 25 – 30 minutes, or until golden brown and crunchy.