Crescent Roll Cheesecake

Liza ranted about this recipe during the holidays and dropped by with one leftover piece this week. OH MY! VERY tasty and so simple! I can't wait to make it again!

2 packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup butter, melted
1/2 cup cinnamon sugar

Unroll one package of crescent rolls and line the bottom of a 9x13" pan. Flatten out well. Mix together the cream cheese, sugar and vanilla. Spread this mix over the crescent rolls. Unroll the other can of crescent rolls and place on top of the cream cheese mix. Pour the melted butter over the top and sprinkle with the cinnamon sugar. Bake at 350 degrees for 30 minutes.

Fresh unbaked Peach Pie

Thirty years ago, this month, an amazing woman, Elaine Nielson brought me dinner one evening and included in the meal was this fresh peach pie. Seriously, thirty years later, I remember that moment as one of the best food moments in my lifetime. I've never tasted anything that was as heavenly as this dessert and to this day, all desserts, in my home, are compared to this one! Here's the recipe on the original card that Elaine typed and gave me! (Click on it to enlarge.)

A few comments about making the pie.

• Mix the Eagle Brand and lemon juice first so that you can pour it directly over the peaches before they start to turn color. (The photo of the pie I made this morning is deceiving. I used Eagle Brand from my food storage and it's a year old, which turned it a bit darker than normal.
• I use about 7-8 good size peaches and make it a very tall pie!
• If you hate peeling peaches, a great tip that I learned in canning is to drop a peach into a pot of boiling water for a few seconds. Then remove the peach and drop it into cold water. Slice the peach in half and the skin will just slip right off the peach. Just don't leave in the hot water too long and cook the peach.
• I usually serve the slice of pie with more cookie crumbs sprinkled on top! To die for, I promise!
• Enjoy!
  

Lemonade Pie

4 cups vanilla ice cream, softened

6 oz. can frozen lemonade concentrate

thawed 1 9" graham cracker crust

Mix softened icecream and lemonade concentrate until blended. Immediately spoon into graham cracker crust. Freeze about four hours until firm. Garnish with strawberry slices (I sprinkle with sugar on top of berries.) Let stand at room temp (long enough to add the strawberry slices) before serving. (Any other fruit juice concentrate will work as well. LOVE Strawberry-Banana-Orange juice!)