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Country Kitchen
January 1, 2011 Previous Recipe | Next Recipe
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EULANE'S DANISH
PECAN PIE MINI MUFFINS
QUICK AMBROSIA SALAD
SALMON CROQUETTES
SPAGHETTI PIE
MY FAMILY CORNBREAD DRESSING
TOMATO RELISH
WHOLE BAKED CHICKEN
REAL CORNBREAD
TINY TOTS BISCUITS
COPPER PENNIES
MY ROAST BEEF
OLIVE DIP
EULANE'S DANISH

2 (8-count) cans crescent rolls
2 (8-ounce) packages cream cheese
1 1/2 cups sugar
1 teaspoon vanilla
1/4 cup sugar (plus 1 teaspoon cinnamon, if desired)
1 stick butter, melted

Spray a 9-inch by 13-inch baking dish with non-stick cooking spray. Unroll one can of rolls into bottom of dish. Do not press seams together.
Beat cream cheese with 1 1/2 cups of sugar; add vanilla. Spread over rolls.
Unroll second can of rolls and place on top of cream cheese mixture. Sprinkle 1/4 cup of sugar and cinnamon (if desired) on top. Drizzle with melted butter. Bake at 350 for 30 minutes.
May be served as a dessert or at brunch; serve warm or refrigerate to serve cold.
Note: It is easier to cut cold.





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