My recipes


- from Cupcake recipe
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)
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
155101 --



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