Chicken and Sweet Potato Stew
I love this delicious bread! I spread yummy honey butter on a slice for breakfast with a hot cup of coffee…and another slice at the end of the day for...
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
You're right Y'all! Cheesecake in the crock! An oven family favorite turned crockin'! Yummy!
- 2 Cans crescent rolls
- 2 blocks of cream cheese, softened
- 1 1/2 Cups sugar
- 1 Teaspoon vanilla
- 2 Tablespoons butter or margin
- cinnamon and sugar
Spray the crock with nonstick cooking spray.
Unroll 1 roll of the crescent rolls and spread in the bottom of the crock.
In a mixing bowl, combine 2 blocks of cream cheese, sugar, and vanilla.
Mix until well combined. Spread the cream cheese mixture over the layer of crescent rolls.
Top with the other roll of crescent rolls. Melt butter and pour onto. Sprinkle with cinnamon and sugar.
Cook on HIGH 1 1/2 - 2 hours.
Turn off the slow cooker, remove the lid and let cool. Cut and serve directly from your slow cooker!
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