Sopapilla cheesecake

Sopapilla cheesecake

2cans crescent rolls
2(8oz) packages cream cheese softened
1Cup sugar
1tsp vanilla
1/4 cup butter, melted
Cinnamon & sugar

Unroll and spread 1 can of crescent rolls on bottom of un-greased 9x13 pan. Combine cream cheese, sugar and vanilla. Spread mixture over crescent roll. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with sugar and cinnamon. Bake @ 350 for 20-30 minutes. ENJOY!!"

Scalloped Pineapple

SCALLOPED PINEAPPLE
1 1/2 sticks butter, melted 2 large or 3 small eggs (beat slightly) 1 (#2) can crushed pineapple (do not drain) 4 c. cubed bread 1 1/2 c. sugar Dash salt Mix all ingredients together. Put in 9" baking dish. Bake at 350°F for about 40 minutes or just until set. Good warm or cold.

Peanut Butter Popcorn Recipe - Allrecipes.com

Ingredients

• 2 (3.5 ounce) packages microwave popcorn, popped
• 1/2 cup margarine
• 3/4 cup brown sugar
• 1/4 cup peanut butter
• 20 large marshmallows

Directions

1. Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

Brownie Pudding

Ingredients
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Vanilla ice cream, for serving
Directions
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

Chocolate Popcorn Recipe

Ingredients

• 2 quarts popped popcorn
• 1 cup peanuts (optional)
• 3/4 cup sugar
• 1/4 cup corn syrup
• 1/4 cup cocoa powder
• 1/2 cup butter
• 1 teaspoon vanilla

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
2. Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
3. Bake in preheated oven for 30 minutes, stirring several times.
4. Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

Cheeseburger Soup

Ingredients
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta), cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
In a 3-qt. saucepan, brown beef; drain and set aside. In the same
saucepan, saute the onion, carrots, celery, basil and parsley in 1
tablespoon butter until vegetables are tender, about 10 minutes. Add
the broth, potatoes and beef; bring to a boil. Reduce heat; cover
and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook
and stir for 3-5 minutes or until bubbly. Add to soup; bring to a
boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the

Baked Eggnog French Toasta

ingredients:
1 loaf French Bread
6 large eggs
2 1/2 cups eggnog
3/4 cups granulated sugar
2 tablespoons vanilla extract
1/2 teaspoon ground nutmeg

Streusel Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup cold butter, cut into pieces

Maple syrup-for serving

directions:
1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.

2. In a large bowl, mix together eggs, eggnog, sugar, vanilla extract, and nutmeg. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.

3. In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.

4. When you’re ready to bake the French toast, preheat oven to 350 degrees F. Remove French toast from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

5. Serve warm with maple syrup.