Sopapilla Cheesecake

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This one is a winner, let me tell you.  I have made it at least four times in the last month to either take to people or to just stuff my own face with.  It comes together in literally 5 minutes and people just go nuts for it.  It comes from my dear friend Kate, who got it from her friend Jennie.  If you are making it for a smaller group it halves really well and just bake it in a smaller dish.

{What you need}

2 packages crescent rolls

8 oz. cream cheese

1 1/2 cup sugar

1 tablespoon vanilla

1 teaspoon cinnamon

1 stick melted butter

Press one package of crescent rolls in the bottom of a greased 9 x 13 casserole dish to form the bottom crust.  Mix the cream cheese, 3/4 cup sugar and vanilla together and spread on top of the crust.  Press the second package of crescent rolls on top and pat thin to cover everything.  Mix the rest of the sugar, cinnamon and melted butter together and pour over top, spreading to the edges to cover everything.  Bake at 350 for about 30 minutes.  Serves great hot, cold, warm--or right out of the dish with a fork.

Individual No Bake Pineapple Cheesecakes

image of original recipe

These were so fun a refreshing!  The pineapple flavor wasn't very strong, so I would maybe alter it if you want more.  Or just use fresh pineapple.  We loved it as is, though, and it was a major hit at a spring bridal shower.  We served them in plastic champagne glasses from Zurchers for a little extra presentation.

{What you need}

crust:

3/4 cup crushed Nilla wafer cookies

1 tablespoon sugar

2 tablespoons unsalted butter, melted and cooled

filling:

8 oz cream cheese, softened

3 tablespoons sugar

12 oz pureed pineapple (we used canned)

1/2 teaspoon vanilla extract

1 8 oz tub frozen whipped topping, thawed

whipped topping and extra cookies for garnish

Combine the crust ingredients and make sure the butter is evenly incorporated.  In each cup, press in about 3 tablespoons of the cookie crumbs to form a crust layer.  Combine all the filling ingredients and pour into a gallon freezer bag.  Seal bag shut.  Cut a little bit of the corner off and evenly pipe the filling into each cup. Top with whipped topping and a wafer cookie for garnish right before serving.

inspired by this recipe

Pumpkin Cake with Cream Cheese Frosting

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THE single most perfect cake for the fall season!!  So utterly moist and flavorful, this is one of my new favorite recipes.  It's a major hit at showers and parties and will drive you crazy with how many people ask you to give them the recipe.

{What you need}

• 2 cups white sugar
• 1 1/4 cups vegetable oil
• 1 teaspoon vanilla extract
• 2 cups canned pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
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{frosting}

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
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• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round pans. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.  In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture.  Spread batter into prepared pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow to cool completely.  Combine all frosting ingredients and frost as desired, stacking the cakes with frosting in between.
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• Inspired by this recipe and this recipe.

Easy Country Rice

So easy. So good.

{What you need}

3-5 cups cooked rice

1 can (10.5 oz) Cream of Chicken Soup

1/2 cup sour cream

6 oz. cream cheese

Mix all wet ingredients together until smooth. Fold in hot rice. Serves great with any chicken dish or by itself. I like to mix in cooked shredded chicken.

Cream Cheese Mashed Potatoes

This is a great side and you can make them as cream-cheesy as you like. I don't hold back on the cc, but I use reduced fat cream cheese so I don't feel gross:).

Serves great with any main dish.

{What you need}

8 medium potatoes

(I use Yukon Gold or Red Potatoes with the skin still on)

3 Tablespoons butter

8 oz. cream cheese

salt and pepper to taste

seasoning salt to taste

water for boiling

Pretty simple. Just peel and cut up the potatoes and boil them until soft, about 15 minutes. Drain and mash up. Add everything else and mash it all in. Serve hot. Great with a white sauce for a gravy.