Sopapilla Cheesecake Pie

Happy Cinco de Mayo!

This will melt in your mouth, it is so good!  Bring it to your next party and watch it disappear!  It is so easy to make, smells so good while it's baking and tastes wonderful.

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 Cup white sugar
1 tsp Mexican vanilla extract, can use regular
2 (8 ounce) cans refrigerated crescent rolls
3/4 Cup white sugar
1 tsp ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey (optional)

Directions:
Preheat and oven to 350 degrees.  Prepare a 9x13 inch baking dish with cooking spray.

Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9 x13 rectangles.  Press one piece into the bottom of a 9 x 13 baking dish.  Evenly spread the cream cheese mixture into the dish then cover with the remaining piece of crescent dough.  Stir together 3/4 cup of sugar, cinnamon, and butter.  Dot the mixture over the top of the cheese cake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.  Remove from oven and drizzle with honey.  Cool completely in the pan before cutting into 12 squares.

Tender, Juicy Porterhouse Steaks Smothered with Mushrooms and Onions

It is grilling season and I love a good Porterhouse.  This is a great recipe since it has a few ingredients and the results are amazing.  This meat is so tender and full of flavor.

I asked my daughter Alana to describe it after she ate it since steak is her favorite food, she said, "it was so good, it was juicy, it taste like heaven above".  Now that is a great steak!

Delicious steak and grilled asparagus

Dinner Time!

Here's what you need:

Porterhouse steaks

Montreal Steak Seasoning

Olive Oil

Cracked Black Pepper

Salt to taste

1 Large Onion, Sliced

Pinch of Sugar

1 Container Sliced Button Mushrooms

2 Garlic Cloves Chopped

1 Tablespoon of Butter

Parsley

Italian Seasoning

In a frying fan on medium heat add olive oil to just cover bottom of the pan.  Add the onions, season with salt, pepper and sugar. Saute for about 20 minutes.  Add the garlic and saute for 2 minutes more.  Add the mushrooms and season to taste with italian seasoning, parsley, salt and pepper.  Reduce heat to low and simmer until mushrooms are tender.  Mix mushrooms and onions well.  Serve hot, layer over steak.

Directions:

Marinate the steaks with the olive oil and sprinkle on Montreal Steak Seasoning to taste.  Heat the grill on high.  Add the steaks, reduce heat to medium high and grill for 4 minutes, turn a quarter turn for another 3 minutes, flip over and grill another 4 to 6 minutes for medium temperature.  Allow to rest for 5 minutes.

Serve with grilled asparagus and Roasted Potatoes.