2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/4 cup butter, melted
1/4 cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees
Unroll one can of the crescent rolls and press into the bottom of the greased baking pan.
Mix together the cream cheese, 1 cup of sugar, egg and vanilla until smooth and creamy.
Spread over the bottom crescent layer.
Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down.
I press the top layer out to fit on a cutting board so it is easier to work with.
Pour the melted butter evenly over the top.
Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
I usually make these the night before I need them. They cut easier when refrigerated.
This recipe came from a good friend of mine. She posted this a few years ago and I have been making it ever since!
2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
¼ cup all purpose flour
½ tsp black pepper
1 Tbsp canola oil
½ cup low sodium soy sauce
4 Tbsp rice vinegar
4 Tbsp ketchup
2 Tbsp brown sugar
2 garlic clove, minced
1 tsp grated fresh ginger
½+ cup UNSALTED cashews
Combine flour and pepper in resealable container. Add chicken. Shake to coat with flour mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sugar, garlic, and ginger in small bowl; pour over chicken.
Cook on LOW for 3 to 4 hours. Add cashews and stir.
You may want to double the sauce on this recipe.
Serve with vegetables and side of your choice.
1 (18 ounce) package refrigerated sugar cookie dough
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
* Preheat oven to 350 degrees.
* Spread dough into a single layer approximately 1/4 inch thick in a greased pie pan.
* Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy.
* In a bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust.
* Add fresh fruit to top of pie.
* Chill in the refrigerator until serving.