The IZRI Media website officially went live as of 3am this morning. YEAH!...YAWN!
Now we're going to get some sleep.
Well .... we actually got some sleep, got up, got ready for church. Then God willing, we will go to Bible Study class, sing Praise & Worship to God, enjoy and learn from the sermon, eat, attend an evening Black History event where one of the presenters will do urban praise dance to one of my songs, then go back home...,
...and sleep some more.
Oh....finally as promised...
E-Z Creme Cheese Pastry
- 8 x 8 in baking pan
- 1 (16 oz) Creme Cheese bricks
- 2 Pillsbury Crescent Dinner Roll cans (You may want to get and extra one to patch up holes in your crust)
- 1 cup granulated sugar
- 2 tablespoons of vanilla extract
- 1/2 stick of margarine
Take the creme cheese, vanilla and add sugar blending to taste. Mixing slowly with a mixer,
the consistency should be smooth but still stiff being careful not to over mix. Set aside.
Take the crescent rolls and open using one can to form the bottom and one for the top of your pastry shell crust. Separate the crescent dinner roll dough into rectangles with two unrolled dinner roll triangles to each rectangle. Flatten this out with your fingers in the baking pan to eliminate any holes in your crust and fill the bottom and sides of the pan. You should have about 2 large rectangles (4 triangles of dough) for each pastry shell.
Melt the margarine in a bowl and apply half to the bottom and side of the pastry shell with a pastry brush. Gently brush the bottom shell to seal the dough and add the creme cheese filling. Create a top crust with the remaining can of dinner rolls in the same way as the bottom. Seal the edges and brush the top with remaining half of the margarine.
Bake pan in oven at 325 for 10-15 minutes until the crust is golden brown.
Can be eaten hot, cold or at room temperature. ENJOY!