Sopapilla Cheesecake

2 cans Pillsbury crescent rolls
2 8-oz cream cheese (room temperature)
1 1/2 cups sugar, divided
1 tsp. vanilla
1 tsp. cinnamon
1 stick butter (no substitutes)

Spray a 9 X 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish, pressing seams together. In a separate bowl, blend the cream cheese, 1 cup sugar and vanilla with hand mixer; spread out over top of dough. Unroll the second can of crescent rolls and place on top of cream cheese mixture, pressing seams together again. Melt butter and pour over top layer of crescents. Mix the remaining 1/2 cup of sugar and cinnamon together. Sprinkle cinnamon-sugar mixture generously over the top. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Serve warm with vanilla ice cream. Refrigerate uneaten portions. Delish!

Hints: This dessert is very good but very rich! I often half it and make it in an 8 x 8 square dish instead. Also, if you can find the Pillsbury crescent "sheets" (I think they call them "recipe creations" or something), they are much easier to use and eliminate having to pinch all the seams together.

Zesty Slow Cooker Chicken Barbecue

6 frozen boneless, skinless chicken breast halves
1-12 oz. bottle BBQ sauce
1/2 c. Italian Salad Dressing
1/4 c. brown sugar
2 TBSP Worcestershire sauce

Place chicken in slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour the sauce over the chicken. Cover, and cook for 3-4 hours on high or 6-8 hours on low. Shred chicken, and serve on sliced hoagie/deli-style rolls. (Hint: Toast insides of rolls on stove-top or fry pan to keep them from getting soggy!)

Delightful Deviled Eggs

6 hard-boiled eggs
2 TBSP mayonnaise
1 tsp sugar
1/2-1 tsp sweet relish
1 tsp prepared mustard
salt & pepper to taste
paprika

Slice cooled eggs in half length-wise; remove yolks ans set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, relish, mustard, and salt and pepper. Mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Cross Rib Roast

2 lbs. cross-rib roast
2 TBSP balsamic vinegar
2 TBSP minced garlic
2 tsp. dried thyme
1 tsp. dried rosemary
1 TBSP salt (could use less if desired)
1 tsp. pepper
1 TBSP olive oil

1. Preheat oven to 450 degrees. Line roasting pan with foil.
2. Brush roast with balsamic vinegar.
3. Make a paste with remaining ingredients and rub on meat.
4. Roast meat at 450 degrees for 15 minutes. Reduce heat to 350 and cook for 40-60 minutes, or until internal temperature reached 125 degrees.
5. Remove from oven; cover loosely with foil and let stand 15-20 minutes before serving.

Lindsey's Chunky Salsa

2-3 jalapeno peppers, chopped
1 sm can chopped olives
1-2 roma tomatoes, diced
1 bunch cilantro, chopped
3-4 green onions, chopped
1 can Rotel tomatoes (mexican style)
1 cup Zesty Italian dressing
1 cup grated cheese.

Stir together in a bowl.  Eat with tortilla chips.

Pico de Gallo

5 Roma Tomatoes
1/2 large onion
3 jalapeno peppers (add 1 at a time, add more if it needs more heat)
1/2 bunch cilantro
1/2 lime
Salt

Chop tomatoes, jalapenos, and onions.  Leave seeds in jalapenos if you want a hotter pico.  Chop cilantro.  Stir all together in bowl.  Squeeze 1/2 lime over top.  Salt, stir, and taste.

Josie's Salsa

1 can whole tomatoes
1 bunch chopped cilantro
4 serrano or jalapeno peppers (start with 2, add more if you want more heat)
1 bunch chopped green onions

Pour some of juice from tomatoes into blender.  Cut peppers into 2-3 chunks, add to blender and season with salt and garlic powder.  Blend until liquified.  Add tomatoes and blend until chunked.  Add chopped cilantro and onions.  Blend just to mix together.