Spoapilla Cheesecake

Thank you Susie Butler for submitting this recipe. It is really delicious and very easy!

SOPAPILLA CHEESECAKE


SERVES 12
2 (8 ounce) cans crescent rolls
1 brick cream cheese, softened
2 cups sugar, divided
2 teaspoons vanilla, divided
1/2 cup (1 stick) butter
ground cinnamon

1. Put on your favorite Hot Mama Apron. With one (1) can of crescent rolls, line the bottom of a 9 x 13 pan sprayed with Pam.
2. Stretch dough and pinch holes closed to form a crust.
3. Blend together, with mixer, softened cream cheese, 1 cup of sugar and 1 teaspoons vanilla.
4. Spread cheese mixture evenly over the dough but not too close to the edges.
5. Stretch the second can of crescent rolls over the cream cheese mixture to form a top crust.
6. Melt butter, blending in 1 cup of sugar and 1 teaspoons vanilla.
7. Pour evenly over the crust and sprinkle generously with cinnamon.
8. Bake at 350 for about 30 minutes until bubbling and bottom crust is slightly browned.
9. Serve warm or, let cool and refrigerate before cutting into squares.

Beef Stroganoff

This recipe comes from Katy Oliver; it actually won her first place in the Ozona,Texas 4H cooking contest in 1981 and 29 years later, it's still a winner!

1 1/2 - 2 lbs. sirloin steak - cut in cubes

1 small can of sliced mushrooms drained (can use fresh too or omit them altogether to appease the kiddoes)

3/4 C. tomato juice

1tsp. garlic salt

1 can cream of mushroom soup

1 C. sour cream

cooked rice or egg noodles

Grab your HOT MAMA APRON and tie it around your waist. Melt butter in skillet. Add meat and mushrooms and saute for about 5 minutes. Drain off any extra liquid. Add tomato juice and seasonings. Add more juice if needed. Cover and simmer for 30-35 minutes. Add soup and sour cream and heat until warmed. Serve over rice or noodles.

Apron Sale!

20% off entire purchase!
enter coupon code january2010 at checkout
www.jenrosiedesigns.com
Sale ends Sunday January 17th

Sherried Chicken and Rice

SHERRIED CHICKEN AND RICE
1 c. uncooked rice (not instant style) 1 can cream of mushroom soup 1/2 c. water 4 split chicken breasts, skinned 1/2 c. cooking sherry Put on your favorite Hot Mama Apron, arrange raw rice in casserole. Place chicken breasts on top. Combine soup, sherry, water; pour over chicken. Bake at 350 degrees for 1 1/2 hours. You can substitute Cooking Sherry for water and it tastes great too!

ribbon wreath

Attention packrats! Do you keep Christmas ribbon and pretty gifts tags from year to year? Do you find yourself saying, "I can't bare to throw this stuff away yet i can't think of anything to do with it!" JenRosie Designs has the answer! A friend gave me a great idea for that Christmas ribbon and those gift tags that you just can't seem to part with.
Buy a green wreath from Hobby Lobby or Garden Ridge (I paid $1.99). As you unwrap gifts throughout the holiday season, keep the ribbon, cut it into strips and tie it onto the wreath. In no time you will have a bright,fun Christmas wreath made with recycled materials!!! We would love to hear your suggestions on what to do with leftover ribbon, wrap, pretty gift tags, etc!

Marinated Ham Buns

These are super good and are great when you have a house full of people! Serve them as an appetizer or as a meal with a side green salad. My friend Carol made them for her book club and they were a huge hit. Carol's daughter, on the right, loves to help her mom in the kitchen.

* Marinade:
* 1 cup (2 sticks or 16 Tablespoons) butter
* 1/4 cup sweet onion, minced
* 2 Tablespoon poppy seeds
* 1/2 teaspoon garlic powder
* 1 Tablespoon Worcestershire sauce
* 2 Tablespoons hot or spicy mustard
* 1/4 cup brown sugar
* 1 Tablespoon chopped parsley
* Sandwiches:
* 24 (about 2 x 2-Inches each) small dinner rolls (see Note)
* Horseradish mayonnaise (see Note)
* 24 (about 3/4 pound) thin slices of deli ham (see Note)
* 24 (about 1/2 pound) thin slices of Swiss cheese

Preparation:
Put on your favorite HOT MAMA APRON
Line two 9 x 13-inch baking pans with non-stick foil or butter traditional pans.

To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set marinade aside.

Slice the buns in half. Spread bottoms of buns with a thin layer of horseradish mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns. Cover tightly with foil. Refrigerate overnight.

Preheat oven to 350 F. Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes.

Happy Holidays!
We have had a great and very busy fall. A special thanks to Susie Butler and her daughter Sarah Cavett for running the Plano Junior League show in November.
If you did not catch us at one of our many shows, don't forget you can always order online or, if you are in the Dallas area, email us and make an appointment to come by and shop! jen@jenrosiedesigns.com