With my ankles swelling on a daily basis barefoot has been my preference. If I could go to work barefoot I would, although I don't think my boss would be too pleased and my toes would not like the winter frostbite.
It was my turn to make soup and dessert for my office - Paula Dean's Taco Soup and Sopapilla Cheesecake bars, two of my favorites.
Ingredients:2 (8 oz.) can crescent rolls or 2 (8oz.) Pillsbury Crescent Recipe Creations**
Filling:
2 (8 oz.) cream cheese, softened
¾ cup sugar
1 tsp vanilla
Topping:
1 tsp vanilla
½ cup sugar
½ cup melted butter
ground cinnamon
Directions:
Spray a 13 x 9 baking pan with Pam or any other spray oil.
Open one can of crescent rolls and stretch on bottom of pan. Seal holes together to form a crust. Or lay one sheet of the Pillsbury Crescent Recipe Creations.
Blend together cream cheese, sugar and vanilla with mixer until fluffy.
Spread over dough; do not go all way to the edges.
Stretch second sheet of dough over cream cheese filling, seal together with other crust.
Melt butter in a saucepan mixed with sugar. When butter is melted, remove from heat and add vanilla.
Brush or pour all of the butter mix over top crust, then sprinkle generously with cinnamon.
Bake at 350 for about 25-30 minutes or until golden brown.
Let cool, then refrigerate before cutting into squares. Let squares come to room temperature before serving.
**I recommend buying Pillsbury Crescent Recipe Creations, which are sheets of crescent dough, these are much easier to work with that trying to press together the crescent rolls.
Paula Dean's Taco Soup:
http://www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe/index.html
I switch a few things up:
-Rinse and drain the beans of their liquid and instead use 48oz can of beef broth
-Omit the olives
-If you can't find mexican-style stewed tomatoes, use a can of regular stewed tomatoes
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