Mexican Cheesecake

2 cans Crescent rolls

2 blocks cream cheese, softened

1 ½ cup sugar

2 eggs

1 tsp. vanilla

Topping

1 stick Butter

1 cup sugar

1 tsp. cinnamon

In a greased 13 X 9 pan, place a layer of Crescent rolls (1 can each layer). Mix cheese, sugar, eggs and vanilla. Spread this mixture over the layer of rolls. Place next layer on top. Prepare topping and drizzle over all. Bake at 350 degrees for 40-45 minutes

Crazy-Creamy Spinach Artichoke Dip

Ingredients:
One 10-oz. package frozen chopped spinach, thawed and drained very well
One 14-oz. can artichoke hearts (packed in water), drained very well and chopped
One 8-oz. container fat-free cream cheese, room temperature
Half an 8-oz. can water chestnuts, drained and chopped
1/4 cup fat-free sour cream
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat parmesan-style grated topping, divided
3 tbsp. minced shallots
2 cloves garlic, minced
1/4 tsp. salt
1/8 tsp. cayenne pepper

Directions:
If you want to serve this dish hot, preheat oven to 350 degrees.

In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.

In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.

To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.

If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

MAKES 8 SERVINGS