• Skip to content
  • Skip to primary sidebar
  • Home
  • Opinions
    • Joe Southern
    • Theresa D. McClellan
    • Letters to the Editor
    • Editorials
  • News
    • Breaking News
    • Business
    • Crime
    • Elections
  • Sports
  • Digital Issue
    • Recent Digital Issue
    • Recent Business Journal
    • Digital Archive
  • Advertise
    • Place A Classified Ad
    • Fort Bend Star Rates
  • Contact Us
    • Staff Contacts
    • Press Releases

Fort Bend Southwest Star Newspaper

Local News, Classifieds, Real Estate for Sugar Land, Richmond, Stafford, Missouri City, Katy

  • proage
  • advancedental

The Fort Bend Foodie 07/10/13

July 10, 2013 by FortBendStar

Sopapilla Cheesecake Bars

Here is a recipe shared from my friend, T.J. Callahan.  Not only is she glib on the radio, she can cook!  It is super easy and delicious, and is a perfect summertime dessert.

• 2 (8 oz.) pkgs. Cream cheese, softened
• 2 (8 oz.) cans crescent rolls
• 1 cup sugar
• 1 tsp. vanilla
• ½ cup butter, melted
• ½ cup cinnamon sugar (1/2 cup sugar & 1 Tbs. cinnamon)

Unroll 1 pkg. rolls onto bottom of 9 X 13 pan and flatten out seams.  Mix 1 cup sugar, cream cheese, & vanilla until smooth.  Spread over the crescent rolls.  Unroll the other can and place on top of cream cheese mixture.  Pour the melted butter on top and sprinkle with ½ cup cinnamon sugar.  Bake at 350 degrees for 30 minutes.

If you have a favorite recipe you would like to share, please submit to denise@fortbendstar.com for consideration.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Google+ (Opens in new window)

Filed Under: Fort Bend Fork

Reader Interactions

Primary Sidebar

Search this site



Copyright © 2019 Fort Bend Star