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Sopapilla Cheesecake Bars
They are every bit as nice as they look.
There was a severe storm several years ago when we were in Hawaii on vacation. The strong winds blew down a large tree across our drive way, smashing a nearby Sweet Bay Magnolia and completely blocking our driveway. When we arrived home at 10:30 pm, after a 23 hour long series of tiring flights (another story for another time), the fallen tree was cut into logs, the logs were hauled to the log pile (about 250 feet away), the drive way was swept clean and the Sweet Bay Magnolia had been trimmed back with the damaged sections removed.
This, my friends, is what it’s all about and the kind of neighbor we should all try to be.
We have been having these dinner parties with these neighbors monthly for the past 13!! years. We’ve enjoyed everything from pizza on the front lawn to 6 course gourmet dinners. Most of the best meals I’ve ever eaten have been at one of our tables. I’ll be sharing these recipes with you in the months to come.
In the meantime, our most recent dinner party was on Cinco de Mayo. It was Bill and Dawn’s turn to host and here is Dawn’s menu
Planning on starting outside Friday at 7 p.m., so dress accordingly! Pool will be open, but not heated….
Cinco de Mayo Menu
Chicken Tortilla Soup
White Cheese Queso and Chips
Baja Fish Tacos
Tequila Lime Chicken Tacos
Mexican Street Corn Nachos
Sopapilla Cheesecake Bars
A sopapilla is a kind of fried pastry generally made using a quick bread recipe. It’s traditionally served in areas with Spanish heritage in the Americas. Popular throughout Mexico, it’s a great treat for Cinco de Mayo. Dawn’s version is much easier and every bit as delicious. Made in a 9 x 13 inch baking dish it can be sliced into 3 x 6 squares for 18 servings. It will keep marvelously, covered in the refrigerator for 1 day.
You can serve it as is or with a slight drizzle of honey. I think it’s perfect without the honey, but then I’d choose potato chips over chocolate. How about you?
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Made in a 9 x 13 inch baking dish it can be sliced into 3 rows x 6 rows for 18 servings. It will keep marvelously, covered in the refrigerator for 1 day. It tastes good on day 1, it's OUTSTANDING on day 2.
- 2 (8 ounce) cartons cream cheese softened
- 1 cup sugar
- 2 (8 ounce) tubes crescent rolls (sheets work best, you'll use 1 as base and 1 on top of the cheesecake mixture)
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 teaspoon cinnamon
- ½ cup butter softened
- 1 9” X 13” baking dish
Preheat oven to 350 degrees. Spray 9” X 13” baking dish. Beat cream cheese with 1 cup sugar and vanilla until smooth. Unroll crescent dough and shape into 9” X 13” rectangles. Press one into bottom of dish.
Bake the dough for 5 minutes. Remove dough from oven and evenly spread on cream cheese mixture, then cover with remaining dough. Stir together ½ cup sugar, cinnamon, and butter. Dot the mixture over top sheet of dough.
Bake until dough is puffed and golden brown, about 30 minutes. Remove from oven and cool completely before cutting into 3 rows by 6 rows for 18 squares.
Store, covered, in the refrigerator for up to 1 day.
Want more Desserts?
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