Wednesday, September 15, 2010

Crescent Sopapilla Cheesecake

This is as easy to make as it is easy to impress.  My wife made this the other weekend and our kitchen smelled like a cinnamon roll (which is one of my favorites!) and I just couldn't resist to try these when they came out of the oven.  You can serve them warm or refrigerate them after being cooked and serve them like a cheesecake... I personally prefer them warm.  Enjoy!

Crescent Sopapilla Cheesecake

  • 16 oz cream cheese, softened
  • 2 (8 oz) packages of crescent rolls
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 stick butter, melted


Preheat oven to 350.

Open one package of crescent rolls and line the bottom of a lightly sprayed 9x13 baking pan to form bottom crust.

In a large bowl mix cream cheese, 1 cup sugar and vanilla until smooth and spoon out over the crescent crust.  Take the second package of crescent rolls and spread to form top crust.  Pinch perforated edges together where needed.

Mix the melted butter, cinnamon and 1/2 cup sugar and pour evenly over top crust.

Bake in the oven for 30-40 minutes, until the crescent dough turns golden brown.  Remove from the oven and let cool.  Can be served warm or refrigerated.  

Sunday, September 12, 2010

Dr. Pepper BBQ Sauce

There's nothing like some good BBQ with friends on a long weekend.  This Labor Day we invited some friends over for a cookout; I made a brisket and the Poblano Corn Pudding (Casserole) and asked everyone else to bring a side dish.  The brisket turned out delicious and the Dr. Pepper BBQ sauce made it melt in your mouth.  Here's my recipe for a delicious BBQ sauce.  Enjoy!

Dr. Pepper BBQ Sauce


  • 3 cups Dr. Pepper
  • 1 1/2 cups ketchup
  • 1/4 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 teaspoon hot sauce
  • 4 cloves garlic minced
  • 1/4 teaspoon allspice
  • 1 1/2 teaspoon lime juice
  • 1 teaspoon black pepper
  • 1 teaspoon salt


Smash the garlic cloves with the flat side of a large knife, mash and smear mixture to a coarse paste.

Stir garlic paste, cola, ketchup, vinegar, Worcestershire, chili powder, black pepper, hot sauce and allspice together in a small saucepan.  Bring to a boil, reduce heat and simmer until thickened, about 45 minutes.  Allow to cool slightly, stir in the lime juice, salt and season with black pepper and hot sauce, to taste.

Poblano Corn Pudding (Casserole)

I made this corn casserole last weekend for our Labor Day Cookout and boy, what a hit this was!  Now I definitely can't take the credit for this one, I was watching Guy's Big Bite last week (one of my favorite among many cooking shows) and after he made this I had to completely redo my Labor Day Cookout menu.  And so glad I did!  I'm already planning on adding this to the Thanksgiving menu this year!

Poblano Corn Pudding (Casserole)

  • 3 poblano peppers
  • 3 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon fresh ground black pepper, plus more for seasoning
  • 2 cups whole milk
  • 3 eggs
  • 3 tablespoons sour cream
  • 1 cup grated sharp white Cheddar
  • 4 ears corn, shucked and kernels removed, about 4 to 5 cups
  • 4 tablespoons chopped fresh Italian parsley leaves
  • 4 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cayenne pepper
  • 2 cups panko bread crumbs (net wt 8oz.)


Preheat oven to 350 degrees F.

Put the poblano peppers over the flame of 1 of the burners on the stove to roast (I put them on the grill).  Cook, turning often with tongs until all of the skin is blistered, about 15 minutes.  Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes.  When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.

Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and red pepper.  Cook until the onions are translucent, about 5 minutes, and then set aside to cool.

Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.

In a large bowl, whisk the eggs and then slowly add the scalded milk.  Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne.  Season with salt and pepper, to taste.

Add the mixture to a 9 by 13-inch buttered baking dish and set aside.

Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko.  Toss to coat the bread crumbs and season with salt and pepper.  Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes.  Remove from the oven and serve.