A Lehmann in the Kitchen

Starting this month, Linda Lehmann will feature one or two recipes along with household tip/tips submitted by local community leaders/citizens in The Fayette County Record. You will be able to find ingredients for these recipes in local stores. You can email her household tips and recipes at lgaill@hotmail.com

This month’s household tips are:

1) When using a cookie scoop to bake cookies, spray scoop with non-stick spray. This will prevent the dough from sticking.

2) Cover your drip pans on the stove with foil to prevent burned-on-foods and it will make the drip pans much easier to keep clean.

3) Use a muffin tin to serve condiments at a barbecue.

Sopapilla Cheesecake

Submited by Lorri Sanchez of La Grange

Program and Housekeeping Assistant at Camp Lone Star

* 2-8 oz. cream cheese (total of 16 ounces)-room temperature

* 1 cup granulated sugar

* 2 cans of crescent roll dough

* 2/3 cup sugar & cinnamon blend

* 1 stick butter or margarine

Preheat oven to 350 degrees.

Roll out 1 can of crescent rolls in 9”x 13” baking dish to cover bottom of the dish.

Mix cream cheese and sugar with mixer and then spread on top of crescent roll dough in baking dish.

Lay second can of crescent roll dough on top of the cream cheese mixture. Sprinkle with cinnamon/sugar blend.

Melt the stick of butter or margarine and drizzle on top.

Bake for about 25 minutes at 350 degrees.

Layered Dip

Submitted by Lana Swearingen of Warda

First Layer: Refried beans

Second Layer: Mix together 4 ripe avocados, mashed, garlic salt to taste, juice from 1 whole lemon and mayonnaise to taste

Third Layer: 1 – 8 ounce carton of sour cream

Fourth Layer: 1 – 8 ounce jar of picante sauce

Fifth Layer: 1 – small can of chopped black olives

Sixth Layer: 1 tomato finely chopped and lightly salted

Seventh Layer: Finely chopped cheddar cheese

Layer in 9x13 dish. Chill. Serve with tortilla chips.