3 (8 oz) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8oz) cans crescent roll dough
Topping
1/2 cup melted butter
1/2 cup sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Beat the cream cheese with 1 1/2 cups white sugar and vanilla in a bowl until smooth. Unroll the cans of crescent rool dough, and a use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish. Then, cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup sugar together with the cinnamon in a small bowl. Sprinkle over the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Cool completely in the pan before cutting into squares.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Taco Dip
1 pound ground beef
1 package taco seasoning
1 container sour cream
1 (8-ounce) cream cheese
1 (2-cup) bag shredded cheese
1 bag shredded lettuce
Brown the ground meat. Add ½ cup water and taco seasoning. Let meat cool. Mix sour cream and cream cheese together in a bowl until smooth. Put mixture into a 9 x 13 pan. When completely cooled, add meat. Add a layer of lettuce and cheese. Serve with tortilla chips.
1 package taco seasoning
1 container sour cream
1 (8-ounce) cream cheese
1 (2-cup) bag shredded cheese
1 bag shredded lettuce
Brown the ground meat. Add ½ cup water and taco seasoning. Let meat cool. Mix sour cream and cream cheese together in a bowl until smooth. Put mixture into a 9 x 13 pan. When completely cooled, add meat. Add a layer of lettuce and cheese. Serve with tortilla chips.
Mexican Lasagna
10 flour tortillas
2 lbs ground beef
1 can chopped mild green chili peppers
1 can black beans
1 can white shoe peg corn
1 16 oz sour cream
2 large onions
2 jalapenos
¼ cup cilantro
3 tomatoes (I prefer to use salsa or canned diced tomatoes)
16 oz grated “Mexican” cheese
salt and pepper to taste
Cook the beef, half the onion, and half of the diced jalapenos. In a large pot, add black beans, corn, green chilies, sour cream, cilantro, and rest of onion and jalapenos. Add the beef mixture. Spray 9x13 baking dish with non-stick coating. Layer the bottom of the dish with tortillas; add half the beef mixture, then half of the cheese, and half of the tomatoes. Place another layer of tortillas, beef mixture, cheese, and tomatoes. Bake at 350° until bubbly and brown on top. Serve with chips and hot sauce.
2 lbs ground beef
1 can chopped mild green chili peppers
1 can black beans
1 can white shoe peg corn
1 16 oz sour cream
2 large onions
2 jalapenos
¼ cup cilantro
3 tomatoes (I prefer to use salsa or canned diced tomatoes)
16 oz grated “Mexican” cheese
salt and pepper to taste
Cook the beef, half the onion, and half of the diced jalapenos. In a large pot, add black beans, corn, green chilies, sour cream, cilantro, and rest of onion and jalapenos. Add the beef mixture. Spray 9x13 baking dish with non-stick coating. Layer the bottom of the dish with tortillas; add half the beef mixture, then half of the cheese, and half of the tomatoes. Place another layer of tortillas, beef mixture, cheese, and tomatoes. Bake at 350° until bubbly and brown on top. Serve with chips and hot sauce.
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