Monday, August 10, 2009

Redneck Vacation 2009

This past weekend was our annual couples trip to the Colorado River near The Husband's family ranch in central Texas. Filled with friends and good times we all look forward to this weekend as a relaxing time to get together and enjoy the beautiful outdoors.

Each couple was assigned a meal - The Husband and I did hot dogs for lunch on the grill at the river and they were great. But, by far the best part of our meals was Amy's fabulous desserts! How adorable is this layered banana pudding she put in individual mason jars for everyone. I am glad I am not tempted by her baking on a daily basis or I would be as big as the longhorn above!

Another favorite this weekend was the Sopapilla Cheesecake. For those of you not living close to the border, Sopapillas are these great Mexican fried dough things that you sprinkle cinnamon and honey on. Combined with one of my other favorites, cheesecake, they are leathal. Here is the recipe:


  • 2 (8 ounce) packages cream cheese
  • 2 (8 ounce) packages refrigerated crescent dinner rolls
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup margarine or butter, melted
  • 1/2 cup cinnamon sugar


  1. Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan
  2. Flatten rolls
  3. Mix together the cream cheese, sugar and extract
  4. Spread over the crescent rolls
  5. Unroll the other can of crescent rolls and place on top of cream cheese mixture.
  6. Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
  7. Bake at 350 degrees for 30 minutes
  8. Serve warm or chill in fridge and cut into squares
You can substitute some low fat ingredients and use less butter if you want to make it a little less deadly!

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