To make “Sopapilla Cheesecake,” you’ll need:
• 2 cans (8-count) crescent rolls
• 2 boxes (8-ounce) cream cheese
• 1 stick butter, melted
• 1 ½ cups sugar, divided
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
Preheat the oven to 350 degrees. Roll out 1 can of dough and press seams together in a 9-by-13-inch pan. In a large bowl, mix the cream cheese, 1 cup of the sugar, and vanilla and spread on top of the dough. On a lightly floured surface, roll out the second can of rolls, pressing the seams together and place on top of the cream cheese mixture. Pour melted butter over dough. Mix the remaining ½ cup of sugar and cinnamon and sprinkle on top. Bake at 350 degrees for 30 minutes. Serve warm for breakfast or cold for dessert.
— Recipe contributed by Carol Williams, of Hayden
Remember the “Taco Soup” I featured in this column a few weeks ago?
It was contributed by Lona Allum, of Maryland.
I finally got a chance to try the recipe, and we liked it, especially served with taco chips.
Carol Williams, of Hayden, wrote that she tried the recipe, too, and thought it was “absolutely delicious.” She even made a batch to freeze.
However, another reader she said she thought the soup was too spicy.
When I first tasted the soup, I thought it was pretty spicy, too, possibly because of the tomato and green chilies mix.
So, I remembered the tip that Peggy Bodine-Reese sent in. I added a pinch or two of sugar.
I don’t care for spicy, “hot” foods, but the soup was just right for me. If you missed the soup recipe, call me.
Carol sent along another scrumptious recipe to share.
“Sopapilla Cheesecake” might be just the dessert to serve with the “Taco Soup.”
Carol said the recipe can be served warm for breakfast or cold for dessert.
To make “Sopapilla Cheesecake,” you’ll need these ingredients: 2 cans (8 count) crescent rolls, 2 boxes cream cheese, 1 stick butter (melted), 1-1/2 cups sugar (divided), 1 teaspoon vanilla and 1 teaspoon cinnamon.
Preheat the oven to 350 degrees.
Roll out one can of dough and press together in a 9-by-13-inch pan. In a large bowl, mix the cream cheese, 1 cup of sugar and vanilla, and spread on top of the dough.
On a lightly floured surface, roll out the second can of dough, pressing the seams together and place on top of the cream cheese mixture.
Pour melted butter over the dough. Mix 1/2 cup of sugar and the cinnamon, and sprinkle on top. Bake at 350 degrees for 30 minutes.
Carol wrote that they had “Sopapilla Cheesecake” at a potluck and it was the first empty pan.
I purchased the ingredients for the recipe last week but haven’t made the recipe yet. That’s my goal for this week.
Next, as promised, is the recipe that Les Hampton sent.
I’m sorry that I wasn’t able to get “St. Paddy’s Day Feast” in the column before St. Patrick’s Day, but file it away for next year or make it anyway.
Les wrote that the brisket recipe is “so good, you won’t believe it.”
To make “St. Paddy’s Day Feast,” you’ll need: 4 pounds of corned beef brisket, 1 cup of brown sugar and 1 (12-fluid ounce) can or bottle of Irish stout beer.
Preheat the oven to 300 degrees (150 degrees C).
Rinse the beef completely and pat dry. Place the brisket on a rack in a roasting pan or Dutch oven.
Rub the brown sugar on the corned beef to coat the entire beef, including the bottom.
Pour the bottle of stout beer around and gently over the beef to wet the sugar.
Cover and place in the preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.
If you have a recipe you’d like to share, call me at 824-8809 or write to me at PO Box 415, Craig, CO, 81626.
Copyright Diane Prather, 2011
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