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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Sweet Chips and Fruit 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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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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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.

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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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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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I have been on a cherry recipe kick lately.  Everyone seems to love cherry anything!  Cherry Coffee Cake is no exception to this rule.

Cherry Coffee Cake is always a welcome morning addition.  I hate to admit it, but we even have this sometimes in the hours between dinner and bedtime.  It goes great with coffee or a glass of milk.  The leftovers are best sent off to work with someone so that it is no longer hanging out at your house.

It does not have to be made with cherries though, any pie filling can be used as a replacement.  If you choose to use another flavor, you might want to omit the almond extract in the cake batter.  Cinnamon would be a much better flavoring for apple and blueberry.

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Dark Chocolate Cherry Bark

Dark Chocolate Cherry Bark is an easy, last minute treat that is perfect for Valentine’s Day.  It is also great for any other day you want to give a sweet something as a way to say thanks to someone.

I make a lot of different bark recipes because it is so easy.  Peppermint Bark is my go-to quick recipe for last minute Christmas and holiday gifts.

If I don’t happen to have almond bark or melting wafers laying around, I generally have chocolate chips of many varieties in the pantry and those can also be used to make bark.

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Angel Food Layer Cake

Angel Food Layer Cake has a creamy middle layer of cream cheese.  Topped with cherries makes a beautiful presentation.  Other pie fillings can be used to fit your own tastes, I just prefer the stunning contrast of the white and red.

This can be made with either a box mix or by making your own.  I use a box mix because I hate the thoughts of wasting so many egg yolks or looking for a use for them.

There is no rule that says you must bake and angel food cake in a tube pan.    It can be made in a 9 X 13.  It will take less time to bake and it will require some patience and gentle effort to get it out of the pan.  In retrospect, I probably should have used parchment paper or wax paper on the bottom of the pan.

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Chocolate Covered Cherry Cheesecake Bites

Sometimes you just don’t know if you want a dessert or a piece of candy.  Chocolate covered cherry cheesecake bites are a little bit of both!

For this recipe you can start with a frozen cheesecake, just like I did. Or you can make your own cheesecake and use it.  I suppose you would get way more, square shaped, cheesecake bites out of one you made yourself in a square pan than you can get out of a round pan.  Round is the only way I could I buy one the day I went shopping.

If you buy a frozen cheesecake for this, allow it to thaw before trying to cut it into pieces.  Cutting up a frozen cheesecake will result in fractured pieces.  You can bet that this is based on experience!  It took me just a minute to realize the error of my ways…….

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