Mexican Cheesecake

2 (8 oz) pkg. cream cheese, softened
2 pkg. refrigerated crescent
rolls
1 stick butter, melted
1 3/4 c. sugar, divided
1 t. vanilla
1 T. cinnamon

Cream together 1 cup sugar, vanilla and cream cheese. Set aside 3/4 cup sugar and mix with cinnamon. In a greased 9 X 13" baking dish layer 1 pkg. crescent rolls, cream cheese mixture, 1 pkg. crescent rolls, melted butter, and cinnamon-sugar mixture. Bake at 350 degrees for 35 minutes.

From the kitchen of ... Jil

Creamy Jalapeno Green Salsa

16 oz jar mayo
16 oz sour cream
1 bunch of cilantro
Jalapenos to taste
1 pkg. dry ranch dressing mix
2 green onions

Place cilantro, jalapenos, dry ranch mix and green onions in a blender and puree. You may need to add a little of the sour cream or juice from jalapenos if too dry. In large bowl, stir together mayo and sour cream. Stir in cilantro puree until well blended. Chill for at least 3-4 hours and serve.

From the kitchen of ... Jil

Chocolate Chip-Peanut Butter Squares

1 1/2 c. powdered sugar
1 1/2 c. creamy peanut butter
1 1/2 t. vanilla
1 (16.5 oz) roll Pillsbury Create n' Bake Refrigerated Chocolate
Chip Cookies

In medium bowl, mix powdered sugar, peanut butter, and vanilla until well-blended. Cut cookie dough in half. In ungreased 8 or 9-inch square pan, break up half of dough. With floured fingers, press dough evenly in bottom of pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle half of cookie dough over peanut butter mixture. Carefully spread as evenly as possible. Bake at 350 degrees for 30-35 minutes or until golden brown and firm to the touch. Cool for 30 minutes. Chill for an hour. For bars, cut into four by three rows. Serve chilled or at room temperature.

From the kitchen of ... Jil