I'm not one for resolutions so I won't bore you with the typical shallow claims of dieting, working out or change of hairstyle. (Disclaimer: If you make resolutions and see it through to the end, then the previous sentence doesn't apply to you)!
I do know of one thing I'll be doing more of this year and that's cooking!
Here's a quick and easy recipe that could be a dessert or breakfast...enjoy!
Sopapilla Cheesecake
16 ounces cream cheese (room temp)
2 cans Crescent Rolls
1 cup sugar
1 teaspoon vanilla
1/3 cup butter, melted
1/2 cup cinnamon sugar
Using a 9 x 13 baking pan, unroll one package of crescent rolls and line the bottom of the pan. Mix together the cream cheese, sugar and vanilla. Spread mixture over the crescent rolls. Unroll the other can of crescent rolls and place on top of cream cheese mixture. Pour melted butter or margarine over the top and sprinkle with cinnamon sugar mixture. Bake at 350 degrees for 30 minutes.
*This is the "regular" recipe. I changed it up a little to make it slightly healthier.
I use reduced fat crescent rolls. Instead of cream cheese, I use neufchatel cheese. I believe I also only use 8 oz of neufchatel. I'm not a big fan of "stuffed" foods so you can be the judge. I also recommend cinnamon and sugar to taste...I don't think I use half a cup.
I use reduced fat crescent rolls. Instead of cream cheese, I use neufchatel cheese. I believe I also only use 8 oz of neufchatel. I'm not a big fan of "stuffed" foods so you can be the judge. I also recommend cinnamon and sugar to taste...I don't think I use half a cup.
FYI: To get the "sopapilla" taste, drizzle some honey on top!
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