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Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars

by | May 18, 2017 | Dessert, Large Group Cooking

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars
We have a WONDERFUL group of friends in the neighborhood who get together regularly for dinner parties.  There are 3 couples total.  Meet Dawn, Bill, Dianne and Dick.
Sopapilla Cheesecake Bars

They are every bit as nice as they look.

 

There was a severe storm several years ago when we were in Hawaii on vacation.  The strong winds blew down a large tree across our drive way, smashing a nearby Sweet Bay Magnolia and completely blocking our driveway.  When we arrived home at 10:30 pm, after a 23 hour long series of tiring flights (another story for another time), the fallen tree was cut into logs, the logs were hauled to the log pile (about 250 feet away), the drive way was swept clean and the Sweet Bay Magnolia had been trimmed back with the damaged sections removed.

Sopapilla Cheesecake Bars

This, my friends, is what it’s all about and the kind of neighbor we should all try to be.

 

We have been having these dinner parties with these neighbors monthly for the past 13!! years.  We’ve enjoyed everything from pizza on the front lawn to 6 course gourmet dinners.  Most of the best meals I’ve ever eaten have been at one of our tables.  I’ll be sharing these recipes with you in the months to come.

In the meantime, our most recent dinner party was on Cinco de Mayo.  It was Bill and Dawn’s turn to host and here is Dawn’s menu

Planning on starting outside Friday at 7 p.m., so dress accordingly!  Pool will be open, but not heated….

Cinco de Mayo Menu

Chicken Tortilla Soup
White Cheese Queso and Chips
Baja Fish Tacos
Tequila Lime Chicken Tacos
Mexican Street Corn Nachos
Sopapilla Cheesecake Bars

See why we LOVE these meals!  (This is only the tip of the iceberg.)   So today I’m going to share Dawn’s Sopapilla Cheesecake Bars.  They are a quick, easy and fun dessert.  The kids can help make them!

A sopapilla is a kind of fried pastry generally made using a quick bread recipe.  It’s traditionally served in areas with Spanish heritage in the Americas.  Popular throughout Mexico, it’s a great treat for Cinco de Mayo.  Dawn’s version is much easier and every bit as delicious.   Made in a 9 x 13 inch baking dish it can be sliced into 3 x 6 squares for 18 servings.  It will keep marvelously, covered in the refrigerator for 1 day.

You can serve it as is or with a slight drizzle of honey.  I think it’s perfect without the honey, but then I’d choose potato chips over chocolate.  How about you?

Pin for Later

Sopapilla Cheesecake Bars

Or Make Now

 

Sopapilla Cheesecake Bars
Print
Sopapilla Cheesecake Bars
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Made in a 9 x 13 inch baking dish it can be sliced into 3 rows x 6 rows for 18 servings. It will keep marvelously, covered in the refrigerator for 1 day.  It tastes good on day 1, it's OUTSTANDING on day 2.

Course: Dessert
Cuisine: Mexican
Servings: 18 servings
Author: Betsy Edwards
Ingredients
  • 2 (8 ounce) cartons cream cheese softened
  • 1 cup sugar
  • 2 (8 ounce) tubes crescent rolls (sheets work best, you'll use 1 as base and 1 on top of the cheesecake mixture)
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • ½ cup butter softened
Equipment
  • 1 9” X 13” baking dish
Instructions
  1. Preheat oven to 350 degrees. Spray 9” X 13” baking dish. Beat cream cheese with 1 cup sugar and vanilla until smooth. Unroll crescent dough and shape into 9” X 13” rectangles. Press one into bottom of dish.

  2. Bake the dough for 5 minutes. Remove dough from oven and evenly spread on cream cheese mixture, then cover with remaining dough. Stir together ½ cup sugar, cinnamon, and butter.  Dot the mixture over top sheet of dough.

  3. Bake until dough is puffed and golden brown, about 30 minutes. Remove from oven and cool completely before cutting into 3 rows by 6 rows for 18 squares.

MAKE AHEAD NOTE:

  1. Store, covered, in the refrigerator for up to 1 day.

 

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

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Strawberry Pie – Summer on a Plate

Strawberry Pie – Summer on a Plate

by | Aug 7, 2016 | Dessert

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Strawberry Pie

Ever just want to eat something that screams SUMMER?  Well look no further.  This pie is fantastic!  I’m talking ‘set aside the bag of chips and eat 3 pieces a slice.  You won’t believe how quick and easy this pie is.

Strawberry Pie

This morning I wanted a strawberry pie.  I had just picked up several pounds of strawberries the night before.  This morning every time I walked into the kitchen I was knocked over by the smell of those strawberries.   And I wanted a pie to celebrated my lovely strawberries.  But not just any pie.  I wanted to taste the pure, bright, beautiful strawberries and little else.

After researching my options, I found what I wanted.  I wasn’t in the mood to make a pie crust.  I wanted a strawberry pie and I wanted it now.  This pie is Pure Summer on a Plate.  This will become your new favorite fruit pie.  It’s wonderful!  It’s very easy.  It’s gorgeous.  What more could you ask for?

You need to seriously stop what you’re doing, go pick up some strawberries and make this.  In fact, make 2 and surprise someone you love with a pie.  It’s very simple and very delicious.

 

Strawberry Pie
Print
Strawberry Pie
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 
Summer on a plate
Course: Dessert
Cuisine: American
Servings: 8 servings
Ingredients
  • 3 pounds strawberries rinsed, dried and dried, hulled
  • ¾ cup sugar (5 ¼ ounces)
  • 2 tablespoons cornstarch
  • 1 ½ teaspoons Sure-Jell for low-sugar or no-sugar recipes pink box not yellow box
  • Pinch table salt
  • 1 tablespoon lemon juice
  • 1 box All Ready Pie Crust
Instructions
For the Crust

  1. Cut parchment paper into a 9” round (or whatever size fits the bottom of your pie plate) set aside.

  2. Place the ready made pie crust in a 9” pie pan, and crimp the edge.

  3. Line the crust with the parchment paper round.

  4. Add enough pie weights, dry rice, or dried beans to cover the parchment paper and fill the pan 2/3 full.

  5. Place the pie in the refrigerator and chill the crust for 30 minutes to solidify the fat and prevent the dough from shrinking.

  6. Pre-heat the oven to 375°F.
  7. Bake for 20 minutes.
  8. Remove the pie from the oven, and carefully lift out the paper and weights.
  9. With a fork, prick the bottom and sides to prevent bubbles.

  10. Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is golden brown.

  11. Cool the crust completely on a rack.

For the Filling

  1. Meanwhile, in a food processor, process 1 ½ cup of berries (pick the least attractive) to a smooth puree. You should have about ¾ cup puree.

  2. In a medium saucepan, whisk together sugar, cornstarch, Sure-Jell, and salt. Stir in the strawberry puree, making sure to incorporate any mixture collecting in the corners of pan.
  3. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, until it reaches a full boil.

  4. Boil, continually scraping the bottom and the sides of the pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked.  It will go from frothy to darker and thicker.  

  5. Transfer mixture to large bowl and stir in lemon juice.  Allow mixture to cool to room temperature.

  6. Once glaze is at room temperature, add berries to the bowl with glaze and gently fold them with rubber spatula until they are evenly coated. Scoop the berries into the baked pie shell, piling them into a mound.

  7. Arrange berries so they are distributed evenly and attractively.
  8. Refrigerate the pie until chilled, about 2 hours. Serve pie within 5 hours of chilling.
Recipe Notes

Adapted from Cooks Country

 

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read more
Crunchy Gooey S’mors Bars

Crunchy Gooey S’mors Bars

If you want all the fabulous flavors and texture of s’mores in a super easy s’mores bar, these are way better than cooking over a campfire. Great for your family as a snack over the Thanksgiving holiday or give away for Christmas gifts if they last that long.

read more
Best Apple Cake

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This amazing apple cake combines sweet juicy fresh Honey Crisp apples with brown sugar and toasted pecans for an unbelievably moist, sweet, apple-y, crunchy desert you don’t want to miss! What a great way to welcome in fall.

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Peaches and Cream Bars

It's time for some peachy, juicy, crunchy, brown sugary goodness of summer. These melt-in-your-mouth moist, Peaches & Cream bars are a perfect dessert to celebrate summer.  The crunchy, brown sugary crust just sends them over the top. The 'peach pie' smells coming from your oven will lure you to try a bite (or a pan) for yourself!

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read more
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Tropical Salad

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