Happy New Year!
For the first post in 2013 I want to share two [amazing] recipes we made over the holidays!
So-papilla Cheesecake
2 cans Pillsbury crescent rolls
2 8oz packages cream cheese, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 stick butter, real butter not margarine
2 8oz packages cream cheese, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 stick butter, real butter not margarine
30 minutes bake time
1. Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish. Press the seams together.
2. Blend the cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla. Spread mixture over top of dough.
3. Unroll the second can of crescent rolls and place it on top of the cream cheese mixture. Press seams together. Melt the stick of butter, and pour it over the top layer of dough. Mix the remaining 1/2 cup of sugar and cinnamon together.
4. Sprinkle the cinnamon sugar mixture generously over the top. If you don't think that's enough cinnamon sugar, add more! Bake at 350 degrees for 30 minutes. Cool, slice & enjoy!
This dessert is great because it doesn't take very long to make, and it is absolutely delicious!
Sources:
I got this dessert dish from my company's CEO's wife. She made it for our company lunch one Friday and I had to have the recipe! Kendal shared this website with me, which is where she found the recipe, and it's definitely worth checking out because it has great pics!
If you're like me, you love enjoying a cup of eggnog by the fire when it's cold outside! Ben found Paula Deen's recipe on foodnetwork.com and we were very excited to try it. This page has the recipe and a video that walks you through how to make it, but below I've posted just the recipe:
- 6 eggs, separated
- 3/4 cup sugar
- 1 pint heavy cream
- 4 pints milk [I love whole milk :)]
- 1/2 pint Bourbon
- 1 tablespoon vanilla
- Nutmeg
1. In a bowl beat the egg yolks with the 1/2 cup of sugar until thick.
2. In another bowl beat the egg whites with 1/4 cup of sugar until thick.
3. In a third bowl beat the cream until thick.
4. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
2. In another bowl beat the egg whites with 1/4 cup of sugar until thick.
3. In a third bowl beat the cream until thick.
4. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
5. Serve eggnog in a large punch bowl.
When we made this recipe, I found that it needed more than just a pinch of nutmeg for it to taste complete. The nutmeg is actually a really important ingredient, and it plays a critical role in bringing this eggnog to life!
If anyone tries these let me know what you think!
xoxo,
mk
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