It was fun playing with the girls, watching their imaginations, and ability to make conversation. It's crazy getting to watch them grow these last 2 & 3 years.
Britt & I snacked on some spinach dip while Kari prepped the kabobs. Ramiro also gave us some delish ceviche. I was hesitant to try it since I'm not big on seafood, but it was pretty good. I'm not saying I would ever request it, but I would eat it again.
While the husbands grilled, Kari and I started discussing Mckayla's eye color...which lead to talking about our eyes. And then we shared a moment where we were about two inches away from each other inspecting the others eyes. It was romantic.
Grandma had emailed me some new recipes, so I adapted one of them and brought Cinnamon Toast Cheesecake.
Cinnamon Toast Cheesecake
2 cans crescent rolls
2 (8oz) pkg cream cheese
1 c sugar
1 tsp vanilla
1 stick of butter
Cinnamon sugar mix (1 tsp cinnamon + 1/2 c sugar)
2 cans crescent rolls
2 (8oz) pkg cream cheese
1 c sugar
1 tsp vanilla
1 stick of butter
Cinnamon sugar mix (1 tsp cinnamon + 1/2 c sugar)
- Preheat oven to 350* and grease up an 8x8 pan.
- Press 1 can crescent rolls in bottom and on sides.
- Mix cream cheese, sugar, and vanilla until smooth, then spread on crescent rolls (I prefer less filing, so I had some left over).
- Spread the second can of crescent rolls over the cheesecake filling.
- Melt butter and pour on top, then cover with cinnamon sugar mix.
- bake for 30 min, then turn on the broiler for a sec to cook the top. (Keep an eye on it because it will burn quick!)
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