Please forgive me for not being the best at updating the blog, I don't really have an excuse other than, life happens. This last couple weeks have been extremely busy with me deciding the sell Scentsy, Derek graduating from the B-Course, family in town, and house hunting at our new duty station. The pilot is officially qualified to fly the F-16! I couldn't be more proud, he works so hard and treats me like a queen. I'm a very blessed gal. Alright, I know you didn't come here to read about how awesome I think my husband is, even though he is. I love that guy...ok seriously that was the last time. :)
Warning: Once you make this recipe, everyone will bombard you and ask for the recipe. Bring it to a party or potluck, everyone will be happy. The greatest part is its so easy to make!
Adapted from My Yellow Umbrella
Ingredients:
2 cans pillsbury BUTTER crescent rolls (If you want to save a couple calories use the reduced fat)
2 8 oz. packages of softened cream cheese (Again, if you want to save calories get the reduced fat)
1 cup sugar
1 teaspoon vanilla
1/4 cup melted butter
1 1/2 Tablespoon sugar
2 Tablespoons cinnamon
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| Push down the crescent rolls in a glass pan |
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| Before baking in oven |
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| YUMMY! |
Preheat oven to 350 degrees. Unroll the first can of crescent rolls on the bottom of an un-greased glass pan and press together making sure there are no holes. Mix together cream cheese, cup of sugar, and vanilla in a large mixing bowl. Stir together remaining sugar and cinnamon, set aside. Spread mixture over crescent rolls, and then unroll the second can on top of the mixture doing your best to keep the seems together. Pour melted butter over the top and then sprinkle with cinnamon and sugar. Bake for 25-30 minutes. You can either keep it in the fridge or serve immediately. Enjoy!
Drooling....
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