Find An Excuse To Fiesta: Sopapilla Cheesecake Bars

You don't need to have a party to make this dessert.  But trust me, you will be finding any excuse you can to make this one.  This is THE BEST dessert.  Super easy, super sweet and everyone loves it!  The last time I made it, our guests were literally fighting over the crumbs left on the spatula.  Cream cheese, butter, sugar.  It's Devilish all right.  Devilishly worth every bite! This has become a staple at our tailgate parties, especially the ones that are Nacho Bar or Mexican Themed.  I usually wind up making at least two pans full, and they typically go very quickly! I think everyone would be disappointed if I didn't make this at least once per football season.  It's the perfect dessert for tailgates or other get-togethers because it goes together so quickly, and with just a handful of ingredients.  

The Sopapilla Cheesecake Line-Up

Press one package of crescent roll dough
into bottom of greased pan.  I actually found
"seamless dough sheets" instead of crescent
roll dough.  It worked great for this recipe.

Spread the cream cheese mixture over the 
layer of dough.

Top with second package of crescent dough,
creating a top layer.

Add 3/4 cup sugar and cinnamon to melted butter.

Spread cinnamon sugar mixture over top dough layer.

Allow to cool on countertop and then refrigerate
to cool completely before cutting.

Once it has been refrigerated for several hours
or over night, cut into squares.

Look how flaky and delicious! No wonder everyone
loves this recipe so much.

SOPAPILLA CHEESECAKE BARS

2 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla
2 (8 ounce) cans refrigerated crescent roll dough
3/4 cup granulated sugar
1 teaspoon cinnamon
1 stick unsalted butter, melted

 

Preheat oven to 350 degrees F.  Grease a 9x13-inch baking pan.  Press one package of crescent roll dough into bottom of pan creating a crust.  (Press seams together) and set aside.  With an electric mixer, beat the two packages of cream cheese with 1 cup of sugar and vanilla until smooth and creamy.

Spread cream cheese mixture over dough in pan.  Add second package of crescent roll dough over cream cheese mixture to create a top layer.  Stir together 3/4 cup sugar, cinnamon and melted butter.  Pour over top crust.  Bake until puffed and golden brown, about 30 minutes.  Refrigerate until chilled, then cut into squares.

 

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 30 minutes

Makes approximately 24 bars. 

note: this recipe was originally published on 2/6/11 and updated with new pictures and information on 9/22/25!

Super Snack For The Big Game: Buffalo Chicken Dip

We love Buffalo Wings at our lair.  Can you tell?  Buffalo Chicken Casserole, Buffalo Chicken Dip.  Maybe I should work on Buffalo Chicken Cereal.  Anyway, here's a dip that's worthy of any man cave.  It's got all the great flavors of hot wings, but you serve it in a slow cooker.  Great for transporting to a tailgate or watch party!

Buffalo Chicken Dip...It's SUPER!

Heat chicken and hot sauce in a skillet.

Add cream cheese and Ranch dressing. 
Stir until blended and warm.

Add half of shredded cheese.

Transfer to a slow cooker. 
Top with remaining cheese. 
Cover until warm and bubbly. 
Serve with celery and crackers
and enjoy the big game!

Buffalo Chicken Dip


2 (10 ounce) cans chicken, drained
2 (8 ounce) packages cream cheese
1 cup Ranch dressing
1 bottle hot pepper sauce (We like Frank's Red Hot for this recipe)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into sticks
1 box chicken-flavored crackers
Heat chicken and hot sauce together in a skillet over medium heat.  Stir in cream cheese and Ranch dressing.  Cook, stirring well until blended and warm.  Mix in half of the Cheddar cheese.  Transfer mixture to a slow cooker.  Sprinkle remaining cheese over top.  Cover and cook on low until warm and bubbly.  Serve with celery sticks and chicken-flavored crackers.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 20 minutes

Best Ever Brisket



I always thought you needed a smoker to do brisket.  Don't get me wrong, I am The Devilish Dish, I do like my smoke.  However, there are many preparations for brisket that don't involve staring at a smoker outside for an entire Saturday.  It's a fairly inexpensive cut of meat, usually under $3.00 per pound.  If prepared correctly so it's tender, it can make a delicious meal.  This version goes together with only 4 ingredients!  You just put it in the oven and forget it.  In a few hours, you will have a moist, tender brisket that has made it's own sauce.  The leftovers are terrific for sandwiches too.  I usually shred it up, add some barbecue sauce and heat on the stove or in the slow cooker.  Two meals in one!

The 4 ingredient brisket party!

Rub both sides of brisket with dry onion soup mix

Spread chili sauce over brisket

Pour Coca Cola over brisket



Wrap in foil and bake approximately 4 hours



Let rest 10 minutes before slicing and serving.



Best Ever Brisket

10 pound brisket
1 package dry onion soup mix
1 bottle chili sauce
1 can Coca Cola

Line roasting pan with foil.  Place brisket in dish.  Rub powdered soup mix on both sides of brisket.  Pour bottle of chili sauce over brisket, spreading around sides.  Pour can of Coke over entire thing.  Wrap in foil and bake for about 4 hours at 325 degrees F.  Remove from oven and let rest for 10 minutes before slicing and serving.

Prep Time:  Approximately 5 minutes     Cook Time:  Approximately 4 hours

Instead of Baking, I Made Vegetable Stock!

Quickly approaching a serious case of cabin fever with all of these snow days, cleaning out my vegetable bin in the fridge seemed like a worthy enough chore.  I actually went into the kitchen with every intention of baking something but the over-flowing vegetable bin was calling my name.  So I grabbed the cutting board, and my biggest stock pot and went to work.  In went an entire bunch of flat leaf parsley, a few carrots (rough chopped, I didn't even peel them!) a partial bunch of celery, including the leafy tops, some green onions, about 4 cloves of garlic (just smashed, I didn't even bother to peel them) and a big yellow onion (rough chopped, I didn't even peel it) and of course a couple of fresh jalapenos, sliced.  Then I added about 10 quarts of water, some salt and pepper, and a couple of bouquet garni.  A bouquet garni is bundle of herbs usually tied together with string and mainly used to prepare soups, stocks and stews.  The bouquet is boiled with the other ingredients, but is removed prior to consumption.

There's everything in the pot.  You can see what a rough chopping job I did.

I just brought everything to a boil and then reduced to a simmer and let it go.

I let the amount of liquid reduce by about half.

I strained out the cooked vegetables and bouquet garni.



                           

In a new stockpot, I let the strained stock come to a boil and then I turned it down to a simmer.  I let the amount of liquid reduce by half again.

After the stock had reduced down, I seasoned it with a little bit of salt, pepper and Worcestershire sauce.  You can see how rich and dark the stock became after it reduced down.

Curried Soup Over Couscous: It will Warm You Up!

We love Indian food.  Especially if it's spicy.  Of course we do, we're The Devilish Dish!  Here's a quick vegetarian style soup with great Indian flavor  from curry and tumeric.  Serve it over couscous, with some pita on the side and you have an easy, but exotic meal that is sure to warm you up!

Curried Soup Over Couscous:  The Line-Up

Saute veggies in hot oil for 2-3 minutes

Season well with salt and pepper

And hot sauce of course!

Add water

Add drained chick peas

Add chopped cilantro, tumeric and curry powder

Add vegetable base and Worcestershire sauce

Bring mixture to a boil.  Add eggs and
turn down heat to simmer.

Remove eggs, which are now hard boiled.

Peel and slice hard boiled eggs,
and return to soup.

Simmer an additional 15 to 20 minutes

Prepare couscous

Serve soup over couscous. 
Season with red pepper flakes if desired. 
Enjoy!

Curried Soup Over Couscous
1 green pepper, chopped
2 Roma tomatoes, chopped
1 yellow onion, chopped
1 carrot, peeled and chopped
1 baking potato, peeled and chopped
3 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
1 teaspoon hot pepper sauce
1 (15 ounce) can chick peas, drained
1/2 teaspoon tumeric
1 teaspoon curry powder
1 tablespoon chopped fresh cilantro
5 teaspoons vegetable bouillon base or 5 vegetable bouillon cubes
8 cups water
1 teaspoon Worcestershire sauce
2 eggs
hot prepared couscous
red pepper flakes, optional

Heat the oil in a Dutch oven over medium heat and saute the green pepper, tomato, onion, carrot, potato, hot sauce, salt and pepper for 2-3 minutes.  Add water, chick peas, tumeric, curry powder, cilanto, bouillon, and Worcestershire sauce.  Bring to a boil.  Wash eggs thoroughly and add to the pan.  Turn down the heat and simmer for 30 minutes.  Remove eggs, peel and slice.  Return hard boiled egg slices to the soup.  Taste and re-season with salt, pepper and hot sauce if necessary.  Simmer for an additional 15-20 minutes.  Serve over prepared couscous.  Season with red pepper flakes if desired.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 50 minutes

If You Like French Onion Soup, Try: Sweet Onion and Beef Soup! Perfect For A Snow Day...

French Onion Soup is so delicious, and darn easy to make.  You don't have to wait for dinner out at a restaurant to have it.  This version uses sweet onions, such as Vidalias, Texas Sweets or Sweet Hawaiian, and beef.  It's hearty and satisfying and so good with the crusty bread and melted cheese on top.  Enjoy!

The Sweet Onion and Beef Soup Line-Up

Coat beef cubes with flour.

Brown beef in hot oil in Dutch oven. 
Remove from pan.

Melt butter in Dutch oven.

Add onions and saute until tender.

Sprinkle with flour. 
Season with salt and pepper. 
Add beef, broth and red wine.

Bring to a boil. 
Reduce heat and simmer 35-40 minutes.



Serve topped with toasted bread and melted cheese.