This is a recipe from Margaret Hansen, Mar 05, which she made for one of our rotation meals.
2 (8 count) cans crescent rolls
16 oz cream cheese, softened
1-1/4 cups sugar
1 teaspoon vanilla
1 egg yolk, beaten
Unroll the crescent dough. Spread the dough from one can on the bottom of a 9" x 13" baking pan, pressing the perforations to seal.
Add the remaining ingredients into a mixing bowl and mix with electric mixer. Spread over dough.
Lay the dough from the second can over the cheese mixture. Bake at 350 degrees for 30 minutes.
14-16 Servings
Vinegar Coleslaw
I made this today for my book club. We always have a delicious spread of foods. Just coming out of the holidays, I wanted something healthy,...
-
This is a recipe by Craig Claiborne, in the New York Times Cook Book. I have four NY Times cook books, which I love. Many are classic dishes... -
Today I made a Brazilian potato salad for a group rotation dinner tonight. I found several recipes for this potato salad. I followed mos... -
I recently made an artichoke and mushroom soup (see above), which I enjoyed eating it chilled. It reminded me of the vichyssoise I used to m...
No comments:
Post a Comment