Sopapilla Cheesecake Bars

I was trying to decide on an easy dessert for Easter and came across this recipe on Pinterest. It is so yummy, definitely not Paleo friendly, but it was yummy and worth it. Everyone loved it and raved about it. Definitely something I will make again, plus it is so easy.

Sopapilla Cheesecake Bars



Ingredients

2 (8 ounce) can crescent roll
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 tsp vanilla extract

Topping
½ cup melted butter
1 tbsp ground cinnamon
1/2 cup white sugar

Directions

1. Preheat oven to 350

2. Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed.

3. In a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth. Spread this over top of the crescent roll.

4. Unroll your remaining can of crescent rolls and lay this on top of the cream cheese mixture, again, pinching closed any open seams.

5. Pour your melted butter on top of the crescent roll. In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top of butter.

6. Bake for 30 minutes until top is golden brown. Let cool for approximately 20 minutes and then put in refrigerator to completely chill before cutting into squares.

Source: Cookies and Cup

Easter Dinner 2013

For Easter Dinner I made roast beef and a chimichurri sauce to go along with it. It was a tasty little sauce. Every thing was paleo friendly

Roast Beef

 


Ingredients

2 1/2 lbs. boneless rump roast at room temperature (round roast or sirloin tip will work)
1-2 tbsp. olive oil
2-3 garlic cloves, sliced
1/2 cup water
1/2 cup beef stock
1 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried tarragon
1 tsp. dried rosemary

Directions

1. Heat oven to 375 degrees.

2. Make several (8-10) small incisions (about 1/4 to 1/2 inch deep) around the meat and then insert a slice of garlic into each. Place the roast, fat side up, on a rack over a roasting pan. Pour water and beef broth into the pan (not over the roast) to very lightly cover the bottom of the roasting pan.

3. Rub the roast with olive oil until coated. Sprinkle salt, pepper and herbs all over the roast and spread to evenly coat with your hands.

4. Place in the oven and roast for 45 minutes (or until temperature in the deepest part of the roast registers 125 degrees). Do not open the oven during these 45 minutes to baste or check on the roast.

5. After 45 minutes, reduce heat to 250 degrees and cook an additional 1 to 1 1/2 hours or until thermometer reads 135 degrees. Remove from oven and let rest 10 minutes.

6. Remove the slices of garlic, if desired. Slice across the grain in very thin slices.

Source: A Sweet Pea Chef

Chimichurri Sauce

 


Ingredients

1 1/2 C chopped parsley
1 1/2 C chopped cilantro
1/2 C loosely packed oregano leaves*
2 T fresh lime juice
1 T red wine vinegar
3 T chopped garlic (6-7 cloves)
1/4 t red pepper flakes
1 t kosher salt
1/4 t black pepper
1/2 C extra virgin olive oil

*Fresh is best, but if you don’t have access to fresh oregano, you could use fresh cilantro and parsley and add in 1 Tbs plus 1 tea dried oregano leaves.

Directions

1. Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor. Pulse several times until finely chopped.

2. Transfer to a bowl and throw in some red pepper flakes

3. And then stir in the extra virgin olive oil by hand. Don’t put the olive oil in the food processor because you run the risk of turning the entire sauce bitter.

Source: Our Best Bites