Sopapilla Cheesecake

Sopapilla Cheesecake

Ewwy gooey and full of crazy goodness. 

Ingredients:

• 1/4 cup butter, melted
• 2 (8oz each) package cream cheese, softened( I use the honey greek yogurt cream cheese)
• 2 cans of Pillsbury Crescent rolls
• cinnamon
• sugar
• 1 1/2 tsp vanilla 
• 1 tbs honey

Directions:

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, drizzle with honey, slice and eat.

Zucchini Tater Tots

When summer rolls around and your zucchinis are growing faster than your weeds, I love to make them in to "tater tots"!

Ingredients

• 1 small zucchini (1/2 cup)
• 1 small yellow squash (1/2 cup)
• 3 tbsp egg substitute
• ¼ whole wheat bread crumbs
• 1 glove minced garlic
• ¼ tsp red pepper flake
• ¼ onion diced
• 2 oz fresh Parmesan cheese
• salt and pepper to taste
• I tbsp olive oil
• Mini Muffin Tin, prepared (lightly coated with cooking spray)

Instructions

1. Preheat your oven to 400 degrees
2. Grate your zucchini and squash into a bowl, yielding at least ½ cup of each vegetable.
3. Place the vegetables in cheese cloth or colander over a bowl and allow some of the water from the vegetables drain off.
4. Meanwhile in a pan over medium heat, add the olive oil to the pan and sauté the onions until translucent.
5. Add the garlic and sauté for 3 to 4 additional minutes. Set aside to cool.
6. In a mixing bowl combine all the ingredients together, mixing until combined. Add garlic and onions from sauté pan.
7. Begin spooning the mixture into the tin making sure each cup is firmly packed.
8. Bake for 15-20 minutes.

Alfredo Dip

This recipe definitely measures up with Olive Garden's Alfredo sauce that I'm crazy about. :)  Use this sauce recipe over pasta for a wonderful meal.

Ingredients:

1/2 cup butter {no substitutes}

1 pint heavy whipping cream

1 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

1 tsp dried basil

1 tsp Italian seasoning

1 cup parmesan cheese, grated

Preparation:

Melt butter in a large skillet. Add heavy cream and garlic powder; heat to a simmer. Using a whisk; stir in salt, pepper, basil, Italian seasoning, and parmesan cheese. Continue to simmer for 15 minutes, or until thickened; stirring occasionally. Pour sauce into a small serving bowl. Enjoy with bread sticks for dipping.

16 Servings