A southern dessert!

 2 cans of crescent rolls

1 stick butter

1  cup sugar

1 teaspoon vanilla essence

1 teaspoon cinnamon powder

2 package (8 oz each) creame cheese, soften

 Preheat oven to 350F. Press 1 can of crescent rolls into bottom of 9×13 inch pan. Mix cream cheese, 3/4 cup sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls. Melt butter and pour over top. Sprinkle with sugar and cinnamon. Bake for 40 minutes. When done, let it sit and cool down so that the filling has time to set. Cut in squares and served warm or room temperature. Goes well with coffee!

I fell in love the first time I had this after donating blood at the blood bank…I know, it’s an unlikely place but oh this is so easy and tasty. Be prepared – your guests will demand for the recipe!

 1/2 Cup minced onions

2  stalks celery, minced

8 oz Imitation crab (hand shredded)

1 Cup real mayonnaise (BESTFOODS)

6 oz Shredded cheddar cheese (medium or sharp, adjust amount to your preference)

Wheat thins or Club crackers

Shortbread Crust: 

2 Cups  Flour

½ Cup sugar

2 Blocks butter

¾ Cup chopped nuts 

Cut butter into small cubesCombine flour, sugar and nutsCut butter into flour mixture until sandy texturePress into 9”x13” panBake for 17 minutes at 350 degree F 

Modified version:Use two  9” pie shells in place of shortbread crust to save time; prick the bottom of the pie shells at different spots using a fork, place chopped nuts on the shells and bake for 17 minutes at 350 deg F  like you would for the shortbread crust. 

Pie Filling:

I made these on skewers for our BBQ party over the weekend and it’s really yummy! Here’s sharing with you my modified recipe – I used store-bought pandan leaves because my plant is still a little baby! Do let me know how this turns out!

Ingredients
2 chicken breast – skinned and cut into 2 inch chunks
Pandan leaves, for wrapping chicken (two leaves for each piece of chicken)
Toothpicks or skewers (pre-soaked to avoid sticking) to secure chicken pouches

Marinade
1 tsp salt
½ tbsp sugar
1 tsp tumeric powder
1 tbsp lemongrass paste (if stalks not available)
a few curry leaves (if available)
1 tbsp fish sauce
1 tbsp soy sauce
50 ml coconut milk