Country Cookin' from the Chapel...

Nick and I are blessed to serve in a little church out in the country.  

When we were in evangelism full time, we began to pray and ask the Lord to connect us with a smaller fellowship who would understand our ministry and have a heart for sending us out as an extension of the church's ministry.  Well after some time, that is exactly what God did.  It was then that we discovered Porterville and the little community called Briggs Chapel.  The people of the community and the church have welcomed us with open arms from the start and we are so blessed and privileged to be able to serve them and invest into their lives.  Being that it is an extremely rural area and therefore smaller fellowship, this has afforded Nick to continue to still travel and preach revival meetings and yet we have a place to always come home to.  

One of the things they had in place before we came was their monthly fellowship where everyone brings a potluck dish.  The fellowship around the table is wonderful and the food is always amazing. There are always many wonderful new dishes that the ladies love to try.  And there are always those monthly favorites that some of the ladies are known for and well....its kinda expected for their dishes to be there month after month after month.   Everyone leaves their leftovers at the church and we warm them up after the evening service.  It's just a big ole day of eating and eating and eating.  I've gained some incredible new recipes that are fast becoming favorites over here at the parsonage. 

I wanted to start sharing some of those with you.  

So without further ado...

Here's the first installment of  Country Cookin' from the Chapel...

Aunt Faye's Sopapilla Cheesecake

2 packages 8 oz. crescent rolls

3 packages 8 oz. cream cheese, softened

1 1/2 cups granulated sugar

1 teaspoon vanilla

1 cup butter, melter

1/2 cup granulated sugar

2 teaspoons cinamon

1. Spray or lightly grease a 13x9 baking dish.

2. Whip cream cheese, sugar, vanilla until light and fluffy.

3. Unroll one package of crescent rolls;  place in single layer in baking dish.  Spoon the cheese/sugar/vanilla mixture evenly over the rolls.

4.  Unroll the second package of crescent rolls and place carefully over the cheese/sugar, mixture.

5. Pour melted butter over the second layer of rolls.

6. Sprinkle evenly with sugar/cinnamon mixture.

7. Bake at 350 degrees for 30 minutes. Serve warm.

Y'all this is so good.  It's always a favorite and usually gets wiped out.  You can make it for dessert or make it for a breakfast or brunch.  And IF you happen to have leftovers, those are so good cold out of the fridge!   Such good stuff.  Enjoy!

Stephanie :)