Mexican Sopapilla Cheesecake

I was in charge of the appetizers and dessert at our most recent “dinner & a movie” gathering with our friends.   My friend made wonderful enchiladas, rice and beans for dinner.  After scouring Pinterest for a while – I found this recipe which was a breeze to make and incredibly delicious! (Original Recipe is HERE.) Just the right amount of sweet and the rich creaminess of the cream cheese.  I will definitely make this again… and again.  In fact, I wish I had a piece right now!

 

Ingredients:

 

3 (8oz) pkgs cream cheese, softened

1-1/2 cups white sugar

2 tsp pure vanilla extract

2 (8oz) cans refrigerated crescent rolls

1/2 cup white sugar

1 tsp cinnamon

1/2 cup butter, melted

1/4 cup honey, for garnish

 

 

Directions:

 

PREHEAT an oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray.

 

Beat the cream cheese with 1 cup of sugar and the Mexican vanilla extract in a bowl until smooth.

 

Unroll one can of crescent roll dough, and place into the bottom of baking dish; pressing the seams together. Make sure that the edges are not too thick. Unroll the second can of crescent roll dough and using a rolling pin shape into one piece to fit over the cream cheese mixture in the 9x13 pan. Set aside.

 

Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Brush some of the melted butter over the crescent rolls. Stir together 3/4 cup of sugar, cinnamon, and butter and sprinkle mixture over the top of the cheesecake.

 

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

 

Chill in the refrigerator for a good 4 hours before serving.

 

Click here for printable recipe.

Baked French Dip Sandwiches

This was another Pinterest find – but I’ve made some minor adjustments.  We’ve had these sandwiches four or five times in the past month.  They’re a huge hit with all of us.  Easy and quick to make – but more importantly DELICIOUS! 

(Note:  the photo was taken the first time I made them.  Since that time, I’ve tweaked the recipe by making two layers with the roast beef and cheese – and I’ve switched to the crustier rolls.  Just keep forgetting to take a new picture!)

 

Ingredients:

 

4 Hoagie Rolls (I like the kind that are crusty on the outside and soft inside)

1 lb. medium rare roast beef, deli sliced

8 slices provolone cheese

Deli or Stoneground Mustard

 

1 pkg, Knorr Au Jus mix

1 can Beef Consummé

 

Directions:

 

Make the Au Jus first.  Follow the directions on the package.  When it’s complete add the can of Beef Consummé.  Bring to a simmer and set aside until the sandwiches are complete.

Turn the oven on to broil. 

 

Slice the rolls lengthwise.  Spread mustard on each half.

 

The roast beef will be divided evenly between the four sandwiches.  And, it’s placed on the sandwich in two separate layers in the following manner:

 

Layer some roast beef on the bottom half of the rolls.  Place under the broiler for 2 – 3 minutes to heat and just begin to sizzle.  Remove from the oven.

 

Tear the slices of provolone in half.  Place two halves on top of the roast beef.  Place another layer of roast beef on top of the cheese; top with two more halves of cheese.  Return to the broiler for another 2 – 3 minutes, just until the cheese begins to melt.  Remove from oven.

 

Place the other half of the roll on top.  Return to the oven for just about a minute.  You want to just warm the top half – be careful not to burn.

 

Cut the sandwich in half and serve with the Au Jus.

 

Click here for printable recipe.