honey

Crescent Roll Cheesecake

Crescent -roll- cheesecake

 

Crescent roll cheesecake

 

 

 

Ingredients

2 (8oz.) packs of Pillsbury crescent rolls
2 (8oz.) packs of cream cheese, room temperature
1 cup of sugar
1 teaspoon vanilla
1/4 cup butter (melted)
1 tablespoon cinnamon
4 tablespoons sugar
honey

 

 

 

 

Instructions

Preheat the oven to 350 degrees.
Spray 9 x 13 baking dish with cooking spray.
Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don’t like raw dough)
Combine softened cream cheese, sugar, and vanilla.
Spread mixture over crescent rolls.
Roll the remaining crescent roll over the top and stretch to the edges and seal.
Brush across the entire top of the crescent roll with the melted butter.
Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
Bake for about 30 minutes, or until golden brown.
Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
Slice into triangles or squares, drizzle with a little honey if you like and serve.

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Fried Ice Cream Cake

Fried Ice Cream Cake!

 

Fried Ice Cream Cake

 

 

Ingredients:

 

3 cups crushed Corn Flakes cereal

3/4 cup sugar

1/2 tsp ground cinnamon

1/2 cup (1 stick) butter

1 (1.75 quart) container Vanilla Ice Cream

1 (8 ounce) container Cool Whip

1/4 cup honey

Chocolate syrup

Caramel sauce

 

 

Instructions:

 

Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes, sugar and cinnamon.(I mix my sugar and cinnamon before hand) Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes. Allow corn flake mixture to cool completely.

Take a 9 x 13 baking dish and spread 1/2 the corn flakes mixture into the bottom of pan. Set aside.
In a large bowl, add the softened vanilla ice cream and cool whip. Using a spatula or large spoon, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.

Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.

Cut into squares and serve with drizzles of chocolate syrup and caramel sauce. Remember your fluffy friend whip cream and the cherry on top! Enjoy!

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