I have been busy working, taking the kids to birthdays, going on school field trips and trying to fit in a little sewing when I can get away from it all.
Friday morning we got a phone call that a long time family friend had passed away. We made a quick change of plans and headed to Conroe to be with family and help with whatever needed to be done. Although it was under such sad circumstances, I got to see alot of people I hadn't seen in quite some time. I also picked up a new recipe...
SOPAPILLA CHEESECAKE
Ingredients
3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.
Tomorrow will be busy with a quick trip to Conroe. Then I am hoping to get some shoe shopping done for London after she gets out of school. She is so desperate for shoes.
Off to bed now!!
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