pure cream of chix soup
5 jalopeno slices
1tsp hot mustard
5 olives
mix 1 pack of creams cheese
1 cup shredded cheese
taco seasoning packet
1/2 can refried beans with chilis
1/2 can corn
1/2 can black beans
chix
fill tortilla and brown and bake 10 minutes 350
top with pured sauce
Churro Cheesecake
1 cans (oz. each) Pillsbury Crescent Dinner Rolls (I used the seamless)
· 2 pkg. (8 oz. each) Cream Cheese, softened
· 1 tsp vanilla
· 1 egg, slightly beaten
· 1 cup sugar, divided
· 1 Tbsp ground cinnamon
Instructions
1. Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.
2. Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.
3. Spray 8x8 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.
4. On a piece of parchment paper, roll out your crescent dinner roll dough into a big 8x16 square and press the seams together so the dough is completely sealed. Set half the dough in the bottom of your 8x8 baking dish on top of the cinnamon sugar.
5. Spread the cheesecake evenly on top of your dough and unroll the other half of crescent dough and place on top also making sure that the seams are completely sealed.
6. Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 25-30 minutes or until golden brown.
Recipe by Ann
Labels:
Desserts
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