Sopapilla Cheesecake!

Thank you to my wonderful Mother-in-law for introducing me to Sopapilla Cheesecake about 2 years ago! I am now addicted to this delicious treat, but only make it every once in a while. We had a Mexican Night BBQ with our friends not too long ago & it was the perfect time to make this again :)

Ingredients:

2 cans Pillsbury Crescent Rolls

2 (8 oz) packages Cream Cheese; softened

1 1/4 cups Sugar

1 tsp. Vanilla extract

1/4 cup Cinnamon Sugar

3/4 of a stick of real Butter

What To Do:

1. Preheat oven to 350 F
2. Spray a 9 x 13 pan with cooking spray
3. Unroll and press 1 can of the crescent rolls into the bottom of your baking dish and press the seams together
4. In a bowl, blend the softened cream cheese, 1 cup Sugar and Vanilla extract
5. Unroll the second can of crescent rolls and place on top of the cream cheese mixture
6. Melt butter and pour over the top
7. Sprinkle remaining 1/4 cup of Sugar on top
8. Sprinkle 1/4 cup of Cinnamon Sugar on top of that
9. Bake for 30 minutes

ENJOY :)

Sausage & Peppers

I know that everyone probably knows about Sausage and Peppers, but I decided that I would go ahead and post it since I completely forgot about making this for dinner until I talked with my Mom and then saw the leftovers in the fridge. This only takes about 10 min. to make if your sausage is already cooked.

Ingredients:

2 cloves Garlic; minced

1 Red Pepper; chopped

1 Green Pepper; chopped

1/2 Red Onion; chopped

1 Tomato; chopped

Sausage Links

1 tsp. Oil

1 tsp. Cayenne Pepper

1 Tbsp. Tony's Creole

What To Do:

• Cook Sausage on the grill if you haven't done so already
• In a skillet, add the tsp. oil and saute your minced garlic
• Add the peppers, onion and  tomato and saute until tender
• Add the sausage and cook until it is warm since it is already cooked
• Mix in the seasonings and cook about a minute longer

Pot Roast

I absolutely love Pot Roast with all the carrots, potatoes, and onions!! This recipe is easy just to throw in your crock pot and let it cook all day while you are out or working. It's also perfect for lunch the next day...My sister & her family were in town so they used the pot roast and potatoes to throw in their breakfast burritos!

Ingredients:

2-5 pound Pot Roast

1 packet Ranch dressing (dried)

1 packet Italian dressing (dried)

1 packet Brown Gravy mix

Potatoes

Carrots

Onion (I use Red)

1 Beef Bouillon cube

1 to 1-1/2 cup Water

Salt & Pepper to taste

What To Do:

1. Cut the potatoes, carrots and onions to your liking and put in the bottom of the crock pot (I used about half a bag of carrots-left them whole, 6 red potatoes-quartered, and half of a red onion)
2. Place the beef cube on top of the vegetables
3. Place the Pot Roast on top of the vegetables
4. Sprinkle all 3 spice packets on top
5. Add the water (I added only 1 cup for the size of my Pot Roast)
6. Add Salt & Pepper to taste
7. Cook on Low for 6-10 hours until the vegetables are cooked through and the meat is tender

ENJOY :)