chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Thursday, August 27, 2015

Sopapilla Cheesecake Bars

I first had these at a pool party years ago, same great pool party that I discovered the magic sausage swirls.  I joined a fantasy football league this year, first time ever.  The amazing Confections of a Foodie Bride hosted the draft, complete with her famous margaritas and a nacho bar that was to die for.  I decided to bring these desserts because I could make them a day ahead and they transport easily.  They couldn't be any easier to make and they are completely addictive to eat.  I am glad I had somewhere to take them, or else I might have eaten the whole pan.
Sopapilla Cheesecake Bars

2 cans 8-ounce refrigerated crescent rolls
2 packages 8-ounce cream cheese, softened
1 ½ cups sugar
1 teaspoon vanilla
½ cup butter, melted
1 tablespoon ground cinnamon

Preheat the oven to 350 degrees. Unroll one can of the dough and place in the bottom of a 9x13 glass baking dish, stretch the dough to cover and press the perforations to seal. Beat together the cream cheese, 1 cup of the sugar and the vanilla. Spread the cream cheese mixture over the top of the crescent rolls in the pan. Unroll the second can of dough and place on top of the cream cheese layer, stretching and pinching the seams to cover the cream cheese completely. Pour the butter over top. Mix the remaining sugar with the cinnamon; sprinkle over the melted butter. Bake for 30 minutes. Cool for 20 minutes, refrigerate and cut into bars when ready to serve.
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