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Category: - Author:- Contributor:

CRESCENT CHOCOLATE CHIP CHEESE CAKE

Ingredient:

2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)

Direction:

Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake. --FROSTING:--

1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk

Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares. Cheryl Wood

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Pick of the Week

Title:Oysters Bienville - Author: N/A - Contributor:

Ingredient:

1/4 cup butter or margarine
3 tablespoon flour
1 clove garlic
1 tablespoon onion juice
1 tablespoon Worcestershire sauce
1/4 teaspoon celery seed
1 2-ounce can mushrooms
3/4 cup liquid
18 medium boiled shrimp
1 1/2 pints medium oysters
Parmesan cheese

Direction:
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.