Indianapolis Temple

Indianapolis Temple

Potluck Recipes

8/05/2011 11:28:00 AM Edit This 0 Comments »
Reed and I recently discovered 2 recipes that we are convinced are our staples for potlucks. They are DELICIOUS! The potato salad was made by Reed's cousin's wife who is from Armenia. The sopapilla cheesecake pie was found on Allrecipes around Cinco de Mayo. I made it 3 times that week and most recently made it for Reed's birthday. I have brought it to 2 potlucks and have been told that I'm not allowed to bring anything else but that for the next ones :)

Armenian Potato Salad
5-6 medium sized potatoes boiled
3-4 carrots boiled5-6 hard boiled eggs
1 can of peas
1 can chicken
Dill to taste
10-12 Pickles(I use the tiny ones from Costco, so probably 2-3 big ones) depends on how much you like pickles.
Salt and pepper to taste

Chop everything up and mix it together.
Add mayonnaise and sour cream before serving. Decorate with olives and/or lea
ves of cilantro or parsley.

Sopapilla Cheesecake Pie
2 (8 ounce) packages cream cheese,
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
1.Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3.Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4.Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.