Recipe Train

     This recipe came from Deb Williamson’s very good friend Dana Goldenstein. Williamson’s family loved it from the day Goldenstein brought it over. No matter where she takes it, the dessert gets rave reviews. It’s so easy and quick to put together and great to take to a potluck or the office.

Sopapilla cheesecake bars

     2 cans (8 ounce each) Pillsbury refrigerated crescent dinner rolls or Pillsbury pastry roll sheets
     2 packaged (8 ounce each) cream cheese softened
     1 1/2 cups sugar
     1 teaspoon vanilla
     1/2 cup melted butter
     1 tablespoon ground cinnamon
    
     Heat oven to 350 degrees.
     Unroll 1 can of dough and spread in a 9 x 13 pan.
     In a medium bowl, beat cream cheese and 1 cup of sugar until smooth. Add vanilla and beat until blended.
     Spread over dough. Unroll second can of dough and spread over the top of the cream cheese mixture.
     Pour melted butter over evenly. Mix remaining 1/2 cup of sugar and cinnamon and sprinkle over the top.
     Bake 30 minutes or until middle is set. Cool 20 minutes. Refrigerate for easy cutting. Cover and refrigerate leftovers. No worries — there never is any left!

Next stop on the recipe train: Peggy Rafert’s creamed cabbage soup
Chugga chugga chew chew!