Sopapilla Cheesecake Squares

Sopapilla Cheesecake Squares are like the perfect potluck dessert.  Delicious, easy, AND portable!

These are quick to make, and made even quicker if you are lucky enough to find crescent roll dough sheets.  It is hit and miss for me, one day there are what seems like millions of cans in the refrigerated section, but half the time there are none.  It only takes a few seconds to press the cut sheets back together, so either one works.

If you like your topping a little less thick, just reduce the butter by a couple of tablespoons.  Just make sure you cover it completely with sugar and cinnamon.  Either way, just keep sprinkling the sugar and cinnamon over the top until there are no more puddles of butter.  Basically, you want to make sure that your butter has absorbed as much sugar as possible.

While these can be eaten warm, I don’t find the flavor is at its best during this time.  Besides, it will be far too messy to eat with your hands.

I store mine at room temperature, I have never gotten sick nor have I had reports of people getting sick after eating these.  In my mind, these are no different than any coffeecake I have purchased with a cream cheese filling……….. I buy those at room temperature, except I have zero idea how long they have been sitting at room temperature.

I have never had Sopapilla Cheesecake Squares in my possession longer than 48 hours, so I have to imagine that is no longer than the above mentioned coffeecakes.  If you feel the need to store these in the refrigerator, feel free to do so.  I have done it, I just think they taste better at room temperature.

This recipe has been adapted from the recipe found online at Pillsbury.

Sopapilla Cheesecake Squares
16 ounces cream cheese, softened
2 cups white granulated sugar, divided
2 teaspoons vanilla
2 tubes refrigerated crescent rolls
8 tablespoons butter, melted
1 tablespoon ground cinnamon

Preheat oven to 350 degrees F.

Spray 9 X 13 pan with baking spray.

Unroll one package of crescent rolls into prepared pan.

Press seams together, if not using uncut crescent sheets, evenly press dough out to edges of pan.

With a mixer, cream together cream cheese, 1 cup of sugar, and vanilla. Reserve remaining sugar for topping.

Pour cream cheese mixture over the crescent dough in the pan.

Spread evenly over dough.

Unroll second container of crescent roll dough and place on top of cream cheese mixture.

Carefully stretch dough out evenly.

Spread butter over top layer of dough.

Mix remaining cup of sugar with cinnamon.

Sprinkle evenly over melted butter.

Place in preheated oven and cooking until top is bubbling and browned, about 30 minutes.

Remove from oven and cool completely before cutting into bars.

http://peartreekitchen.com/sopapilla-cheesecake-squares/

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Sopapilla Cheesecake Squares - Easy but delicious recipe for cream cheese filled, cinnamon sugar treat.

Pecan Coconut Cream Candies

Pecan Coconut Cream Candies, aka Martha Washington’s, are one of the very first candy recipes I ever made way back when I was a teenagers.  Perfect for beginners and those who are searching for some nostalgia from their early years.

There are many variations of pecan coconut cream candies around the world.  Some are soft and gooey, some are more solid, like mine.

You can change up the amount of powdered sugar to suit your preference.  If you like yours softer, start with half of the powdered sugar called for.  Add more sugar a few tablespoons at a time and taste the filling.

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Bulgur Chickpea Salad

Bulgur Chickpea Salad saved the day for me.  Thanks to Jenn Segal over at Once Upon a Chef for the inspiration and base recipe to start with!

I needed a recipe that could easily serve quite a few people.  Normally, I have a difficult time deciding which recipe to make, since I have so many.  But this situation left me at a loss for what I could make.

You see, there were so many variables and criteria that needed to be met.  It was needed for a barbecue themed potluck that would be served over several hours because people would be getting their meal breaks at different times.  It would also be several hours between arriving at my destination and food service.

Refrigerator space was going to be severely limited, and carrying a crockpot to the destination was not possible.  There were a couple of factors that prevented this, but that really doesn’t matter.  What matters is that I needed a dish to fit this criteria.

The last criteria was a new one for me.  There was going to be an ethical vegan eating at this potluck.  If you are wondering what an ethical vegan was, you aren’t alone.  I have asked many questions about this way of eating and still jut know the basics.

With my very limited understanding of this way of eating, I knew I needed to find something that had absolutely no animal products in the recipe.  No eggs, no dairy, and obviously no meat, but this also excludes honey.  If you have read any of our recipes, you know that there is a good possibility that I have no recipes beyond hummus that would fit that bill.  Hummus was not an option as I was committed to a side dish.

A friend suggested I make tabbouleh, but I really dislike that much parsley in any one dish.  I can’t get past the overwhelming feeling that I am eating lawn clippings.  Don’t get me wrong, I love fresh parsley and grow my own during the summer.  It brings great fresh flavor to my dishes, but I guess tabbouleh is just too much freshness!  I needed an alternative.

This side dish salad was the perfect fit.  Bulgur and chickpeas combined with sturdy vegetables like red peppers, onions, and cucumbers would hold up to the acidity of the lemon juice.  I have left out the dill and the cumin, personal preferences here again.  This recipe kind of reminded me of a Portuguese chickpea salad a friend used to make and it only had parsley in it.  So I stuck with just the parsley, and did not use nearly the amount most tabbouleh recipes call for.

Sweet Chips and Salsa

Fruit salsa is a favorite dessert at our house.  Although there is not much healthy about the fried chips, it feels healthier than some of the other things we eat for snacks and desserts.

There are a lot of ways to make cinnamon-sugar tortillas listed all over the internet.  While these are tasty, they all seem to be too big, too hard, or do not hold the fruit very well.

For sweet chips I find what works the best are fried wonton wrappers or even eggroll wrappers cut down in size and fried.

The best part about Asian wrappers is that they stay crispy after frying and coating.  They never turn into moon rocks like some baked tortillas can.  They are also way less work than buttering and coating each side prior to baking.

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Italian Wedding Soup

Italian Wedding Soup is one of the few soups that both of us will eat.  It even gets eaten as leftovers, which if you know either one of us, you know that leftovers are rarely served around here.  But hey, that keeps the neighbors happy!

It starts with a chicken broth, so I am good.  It has meatballs which keeps the husband happy.  I also like that it has spinach in it, and this is about the only way I can get him to eat dark greens.  He loves salad, but only if it has no spinach or kale in it. In case you were wondering, I do have to pick those things out of any salad mixes they may be in.

I have read somewhere along the line that the carrots in this soup are for luck.  There are not really enough of them to affect the flavor, so leave them out if you prefer.  I keep them in because it is another way to get vegetable into our diets.

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Butterscotch Meringue Pie

Butterscotch Pie perfection has been an elusive mystery to me.  My grandmother could make them.  If you read the Almost Butterscotch Pie, or Sugar Cream Pie recipes, then you already know Aunt Alice could make them.

Any time I have tried to make one, it has either been runny or grainy, and sometimes both.  For me, I think the problem has something to do with the way I was mixing ingredients.  Generally, it looks curdled to me before I even add eggs.  Almost like the brown sugar curdles the milk, turning it into what looks like tiny pieces of cottage cheese floating in the pan.

The flavor has never been an issue, just the finished texture.  During a recent trip to visit family, my husband returned with an entire folder of recipes from Uncle Bill.  They were not the recipes that he was looking for, but in this folder are some amazing recipes that will be shared as time allows.

The first find that needed to be cooked and adjusted was Butterscotch Pie.  The reason for adjustments is that these recipes are designed for 50 and 100 people.  There are only 2 of us in this household, and unless you are feeding ranch hands or cooking for a family reunion, chances are you also need a smaller serving size to make in your kitchen.

I tested this recipe with my modifications using flour and using cornstarch.  We prefer the texture of the flour version, but the cornstarch version seemed to set up better.  Andy wanted a piece of pie before it was fully cooled, I would have preferred to wait a day, but he smelled it as soon as he opened the refrigerator.

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Aglio Olio with Mushrooms

A long time ago I had a friend that loved to cook Italian foods.  Spaghetti Aglio Olio, a.k.a garlic pasta,  and a red meatless “gravy” were the only two thing I ever cooked with that friend.

If you have read any of my other posts, you know that I can never leave well enough alone in a recipe and have taken liberties over the years to adjust this recipe to my own preferences.  I think this is the way most folks cook Aglio Olio, as no two recipes ever seem the same.

The way I learned to cook Aglio Olio was to start with olive oil, garlic, and anchovies.  I know that the anchovies are supposed to melt into the sauce and provide a rich flavor.  I find it leaves too fishy of a taste for me and have chosen to not use them.  If you like that flavor, all you have to do is add 4 to 6 anchovy filets to the cold skillet with the garlic and oil when you first start the dish.

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Lazy Cream Horns

Lazy Cream Horns were just an experiment in the kitchen to recreate cream horn flavor without having baking tubes handy.  I could have ordered them online, and maybe one day I will, but for now I do not own any.

It is kind of like a Napoleon pastry, but instead of being filled with whipped cream or pastry cream, it is filed with a cream horn filling.

I had never heard of a cream horn before I met my husband.  I never ate one until our first trip to Florida together.  If I remember right, he found them at a gas station, wrapped individually.  They seemed to be pretty elusive back then.

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Baked Potato Soup

Baked potato soup is another restaurant inspired soup that I keep in my wintertime menu rotation.

The recipe that was given to me by one of the restaurant owners is long gone.  After making it so many times, I just throw things together in a pan and serve it up.

He swore that his secret ingredient was ham soup base.  This can usually be found in the Latin section of local grocery stores.  Apparently, Wally World no longer carries this product.  I prefer to use Goya brand, since it comes in perfect sized little packets, but I have been known to grab a jar of it in the regular soup aisle if the packets aren’t available.

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Slushsicles

Jack Frost and Cranberry Daiquiri Slushsicles are a fun adult addition to adult theme parties.  They would also be delicious served on a hot summer day.  Change up the juice in either recipe to change up the flavor.  These do not freeze as solid as kid’s popsicles and that is because of the freezing point of alcohol.  The more juice you add, the more solid they become, it reduces the amount of alcohol in the slushsicle.

You can freeze just about any mixed drink you like, provided it has a high sugar content.  For whatever reason, sugar is required to make slushies freeze.  I have tried making copycat Mister Misty with less sugar and all I can say is it turned into a blender full of thin ice sheets.  Layers and layers of sheets.

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