Cheesecake Crescent Rolls

Such a simple recipe but soooooo yummy!
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Cheesecake Crescent Rolls
 
2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar
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, slice and eat.

Loaded Baked potato salad

Ingredients:
4 large Russet or Yukon Gold potatoes
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup freshly chopped chives, divided
8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled
1 tsp black pepper
salt to taste
Serves 4 – 6 (Simply double list of ingredients if you need a larger serving)
 
Directions:
In a small bowl, mix together your mayonnaise, and sour cream. Make sure the two are completely combined and then add half of the chives, cheese, and pepper. Taste mixture to see if you prefer some salt. (I usually add a dash or two.) Let chill in fridge for a bit. Meanwhile, peel and cube your potatoes in to bite size pieces. Put in a large pot, cover with water, and boil until fork tender. About 20 minutes. *You need to keep an eye on them. If they cook too long you’ll end up with more of a mashed potato consistency when you mix them with the sauce.
 
When potatoes are ready, drain and let cool just a bit. *Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl or dish and combine with sour cream mixture. Fold in most of your crumbled bacon. Top with remaining half of chives and remaining crumbled bacon.Image

Oreo Rice krispie Treats

IngredientsImage

Instructions

  1. Spray a 9×13 dish with cooking spray.
  2. In a large bowl, pour measured Rice Krispie Cereal.
  3. Chop and mash Oreos. You can do this by putting them in a ziplock bag to help keep the mess under control. You want the Oreos to be a variety of sizes from chunky to finely crushed.
  4. Add Oreos to Rice Krispy cereal and stir to combine.
  5. In a medium sauce pan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.
  6. Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.
  7. As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.
  8. Let sit until completely cooled. NOTE: When the rice kris pie treats and cooled I drizzled mine with some white chocolate and let it set until it hardened for a pretty finish.

Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes

4 russet potatoes, sliced into 1/4 inch slices

1 onion, sliced into rings

salt and pepper to taste

3 tablespoons butter

3 tablespoons all-purpose flour

1/2 teaspoon salt

2 cups milk

1 1/2 cups shredded Cheddar cheese
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Directions:

1)Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

2) Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

3) In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

4) Bake 1 1/2 hours in the preheated oven.

PREP 30 mins
COOK 1 hr 30 mins
READY IN 2 hrs