Remember when I had my college roommates over and had a little Mexican taco bar, promised to post the recipes then didn't? Yeah, I'm sorry about that. Here is the first recipe from that night. Why not start with dessert?
Let me begin by saying this is the easiest dessert I have made in my entire life. No, I'm not kidding. It is also one of my new favorites, it is that stinking good. I think our guests liked it quite a bit as well. One (not to be named) guest actually stood up from the table, walked into the kitchen saying "would you mind if I had another slice" while he was dishing himself up seconds. I like that, seconds are always welcome in our home.
Try this dessert if you are planning a Mexican St. Patrick's Day. It makes sense. Or if you just want dessert, because that is just as special as a fiesta St. Patrick's Day party. Of you can just make my Shamrock Shake Cupcakes--but make this after. For real.
Also, please if you have just a moment of time, vote for my recipe on Food.com! Click here for the link. I would REALLY appreciate your rating--I will pay you back in the form of a cool giveaway, promise!
Speaking of giveaways--lets just say OXO and I have a little something up our sleeves. Stay tuned.
Musical Selection: 1, 2 Step by: Ciara. Basically my college house anthem. 6 girls in one house, we caused a bit of trouble. Let's leave it at that.
And thiiiiis. I want some. Now.
2 8oz blocks of cream cheese
3/4 cup white sugar (for filling) + 1/2 cup for topping
1 teaspoon vanilla
2 8oz tubes of crescent rolls (I liked to use the seamless kind on top so one of each if you can find seamless)
1/2 stick of butter, melted
Tablespoon of ground cinnamon
Preheat the oven to 350 degrees.
Spray a 9x13 baking dish/pan with cooking spray. Spread out one of the tubes of crescent rolls on the bottom of the pan to create a crust. Try to not work the dough too much, it will cause it to be less flaky.
Combine the cream cheese, sugar and vanilla. I would suggest using a hand mixer for this--or beat the daylights out of it so there are no lumps. Spread this mixture on top of the crescent rolls. I ended up using my hands for this--it's sticky.
Place the second tube of crescent rolls on top of the cream cheese mixture. Pour melted butter over the top of the crescent rolls. Gently spread out with your hands/knife.
Combine 1/2 cup sugar and cinnamon together. Sprinkle this mixture on top.
Bake for about 30 minutes or until golden brown on the top.
You will need to keep this in the refrigerator. It does taste best cool or at room temp.
Recipe adapted slightly from: here