Sopapilla Ceesecake Bars

Sopapilla Cheesecake Bar

Who doesn't love butter, cream cheese and cresent rolls!? These are super simple to make and perfect for the next potluck you've been invited too. Enjoy!

Ingredients:
2 (8oz.) cans crescent rolls
2 (8oz.) packages cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla
1/4 cup melted butter
1/2 cup granulated sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F.  Lightly grease a 9x13-inch baking dish.  Unroll one can of crescent rolls and lay flat in the bottom of the prepared dish. Stretch the rolls to cover the bottom of the pan and pinch any seams closed.

In a mixing bowl, combine cream cheese, 1 cup sugar, and vanilla until combined and smooth.  Spread mixture over top of crescent roll.  Unroll the remaining can of crescent rolls and lay on top, stretching to cover and pinching seams closed.

Mix together remaining sugar and cinnamon.  Brush melted butter over top crescent roll.  Sprinkle on the sugar cinnamon mixture.  Bake for 30 minutes or until top is golden brown.  Let cool for approximately 20 minutes and then put in refrigerator to completely chill before cutting.  Enjoy!!

Taco Salad

This is always a hit, even to my 17 yo neice who hates avocados!.

She didn't even know they were in there, 

You'll want seconds!

what you'll need:

1 pound ground beef

• 1/2 cup ketchup
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium head iceberg lettuce, torn
• 2 medium tomatoes, diced
• 1 small onion (diced)
• 1 cup (4 ounces) shredded Mexican cheese blend
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup corn (fresh or frozen-thawed)
• 1/2 cup black beans (rinsed)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup taco sauce
• 1/2 packet taco seasoning
• 1-2 chopped avocados 
• 1 package (10-1/2 ounces) corn chips

Directions

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• In a large bowl, combine the lettuce, onions, tomatoes, cheese, olives, corn, black beans and beef mixture. Combine mayonnaise, sour cream avocado taco sauce and taco seasoning; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 14-16 servings.

Overnight Crockpot Oatmeal

My daughter has the reading portion of OAA (State Achievement Tests) today, so we made sure we were ready in every way possible. Her teacher sent home a letter with things to help the students prepare, including notes cards for us to leave words of encouragement for each test day.  She picked out an adorable outfit (Dress for Success), took a long nice soaking bath so she was relaxed before bed and in preparation for today we made this super easy Overnight Crockpot Oatmeal. The kids said it was creamy and had seconds.


1 ½  Cups Chopped Apples
½ Cup Brown Sugar
½ Teaspoon Cinnamon
A Pinch of Salt
1 Cup Oats
1 Cup Milk
1 Cup Water


Peel and chop apples, then add all ingredients into the crockpot in the order listed above. Set it on low and cook for 8 hours. I use a small crockpot, 1 quart I think. Prefect size for the kids!