Sopapilla Cheesecake

2 cans crescent rolls
2 8oz cream cheese
1 C sugar
1 tsp vanilla

Beat sugar, cream cheese and vanilla together. Spray a 9x13 pan w/ Pam.
Roll out 1 can of crescent rolls in pan. Press edges together.
Spread cream cheese mixture on crescent rolls. Top w/ other can of crescent rolls.
I found it easier to work w/ the 2nd roll of crescents when you left it in the
frig...that way they don't get soft while you’re making the filling

1 stick of margarine-melted
1/2-3/4 c sugar
1-2 tsp cinnamon
Mix sugar and cinnamon together.
Pour melted margarine over rolls.
Sprinkle sugar mixture on top.
Bake 25-35 mins.


Potato Cheese Bake

2 lbs frozen hash brown potatoes
1/2 C melted oleo
2 cartons sour cream
1 tsp salt
1 tsp pepper
2 Tbs dried minced onion
1 can Cream of Chicken soup
2 C grated cheese
2 C cornflakes or onion strings

Mix 1/4 C melted oleo, sour cream, spices, soup and cheese together. Pour mixture into hash browns in large bowl. Pour into 9 X 13 baking dish. Mix together rest of melted oleo and cornflakes or onion strings. Pour on top of potato mixture and bake at 350 for 45 minutes.

Southwest Sausage Bake

6 flour tortillas, cut into 1/2 inch strips
3 cans (4 oz each) chopped green chilies, drained
1 lb bulk sausage, cooked and drained
2 cups shredded MOnterey Jack cheese
10 eggs 1/2 up milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp ground cumin
1 can (10 oz) diced tomatoes and green chilis (Ro-tel)
sour cream and salsa

In a greased 9X13 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. Ina a bowl, beat the eggs, milk, and seasonings; pour over cheese. Pour diced tomatoes and greeen chilis on top. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 for 60 minutes or longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.

Yield: 12 servings