Sopapilla Cheesecake Pie

2 (8 oz) packages of cream cheese, softened

1 C sugar

1 tsp vanilla

2 (8 oz) cans refrigerated crescent rolls

3/4 C sugar

1 tsp ground cinnamon

1/2 C butter, room temperature

1/4 C honey

Preheat oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray.

Beat the cream cheese with 1 C sugar and vanilla in a bowl until smooth. Unroll one can of crescent rolls. Press into the bottom of baking dish. Evenly spread the cream cheese mixture, then unroll second can of crescent rolls and cover the cream cheese mixture. Stir together 3/4 C sugar, cinnamon and butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until th crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting.  (Actually, we ate it warm right out of the oven and you could even serve with a scoop of vanilla ice cream)!

-Erin

Pink Lemonade Pie

1/2 gallon vanilla ice-cream

6 oz. frozen pink lemonade

1 tsp. cinnamon

2 packages graham crackers smashed

1 cube butter

Soften vanilla ice-cream and mix together with pink lemonade and cinnamon. Fork together graham crackers and butter and form into pie pan. Smooth ice-cream mixture on top of the crust (it usually makes too much to fill the whole pan). Freeze until firm then serve!

-Steph

Bean Cheese Pie

3/4 c all-purpose flour

1/2 c shredded cheddar cheese (2 ounces)

1 1/2 tsp. baking powder

1/2 tsp. salt

1/3 c milk

1 egg slightly beaten

1 can (15 ½ ounces) garbonzo beans, drained

1 can (15 ounces) kidney beans, drained

1 can (8 ounces) tomato sauce

1/2 c chopped green bell pepper (about 1 small)

2 tsp. chili powder

2 tsp. fresh oregeno leaves

1/4 tsp. garlic powder

1/2 c shredded cheddar cheese

Heat oven to 375 degrees. Spray a pie plate (10 x 1 ½) with non-stick cooking spray. Mix flour, 1/2 c cheese, baking powder and salt in a medium bowl. Stir in milk and egg until blended. Spread over bottom and up sides of pie plate. Mix remaining ingredients except 1/2 c. cheese. Spoon into pie plate; sprinkle with remaining cheese. Bake uncovered about 25 minutes or until edge is puffy and light golden brown. Let stand 10 minutes before cutting. 8 servings.

-Steph