Sopapilla Cheesecake Ingredients: -2 cans pillsbury butter crescent rolls -2 (8oz) packages cream cheese (softened) -1 cup sugar -1 teaspoon vanilla -1/4 cup butter (melted) -Cinnamon & sugar Instructions: Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Red Velvet Cake with Marshmallow Frosting Ingredients: 2 1/4 C. sugar 3/4 C. vegetable oil 3 eggs 1 1/2 T. white vinegar 1 1/2 tsp. baking soda 1 1/2 T. cocoa 3 oz. red food coloring 3/4 tsp. salt 1 1/2 C. buttermilk 3 3/4 C. flour 1 1 /2 tsp. vanilla Cream sugar and oil, then mix in eggs one at a time, beating after each one. Mix vinegar and soda and set aside. Add cocoa and food coloring to egg mix (you can cut it to 2 oz, but it won't be as vibrant of a red.) Beat in the flour alternating with the buttermilk. Add soda mix and vanilla. Line bottoms of 3- 8 inch pans with parchment paper. Do not grease the pans. Pour batter evenly into the pans. Bake at 350 for 30 minutes or until springs back. *The traditional frosting is a cream cheese frosting, which I love, but I like it even better with the following frosting.

Marshmallow Frosting Cream together 2 1/4 C. soft butter and 24 oz. marshmallow creme. Add 1 1/2 tsp clear vanilla and 3/4 C. powdered sugar

Strawberry Cream Cake

Ingredients 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 2 large eggs plus 2 large egg yolks 1/2 teaspoon pure vanilla extract 1/2 cup whole milk 1 pound strawberries, hulled and thinly sliced 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope) 1 1/2 cups heavy cream

Directions1. Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside. 2. Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan. 3. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate. 4. Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool. 5. Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft

peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form. 6. Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.