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Hey everyone!

I had a great time tonight with everyone at our Progressive Dinner. What fun! For those of ya'll who weren't there, we started off the night with everyone meeting at the church and loading up in the buss. Then, everyone drove over to the Joslin's house for soups as our appetizer. Next, we went to the Cook's home for the main course of tacos and mexican casserole. Yummy!!! Then finally, we went to Rose's home for dessert of homemade coconut and vanilla ice cream with chocolate sauce and mexican cinnamon cheesecake. Ohhh... what a night! Bring on the calories!!! Yum-o! Every single one was worth it!!! :-)


Several people were asking for the recipes from the desserts so I thought I'd post them. Enjoy!

Mexican Cinnamon Cheesecake
(by Brandi Lockwood)

2 pkgs. Crescent Rolls
2 bricks of Cream Cheese
1 1/2 cups sugar
1 tablespoon Vanilla
Cinnamon
1 stick butter

Line 9x13 pan with one can of rolls. Mix together cream cheese, one cup of sugar, and vanilla. Spread over layer of rolls. Line second can of rolls on top of cream cheese mixture. Melt butter and pour over top. Mix 1/2 cup of sugar and cinnamon then sprinkle on top layer.

Bake at 350 until golden brown (20-30 minutes).

Hot Fudge Sauce
(Food Network)

1 cup of sugar
3 cups of cream
1/4 cup light corn syrup
4 ounces unsweetened chocolate
1/4 cup butter
1 tablespoon vanilla extract

Put everything except the vanilla in a pot and bring it to a boil. Continue cooking until it looks like it's broken and separating (usually about 20+ minutes). WARNING: do not over cook! Take it off the heat, whisk in the vanilla; then blend it with a hand blender to smooth it out. Chill until ready to serve; then heat it up. Pour over scoops of ice cream, topped with whipped cream and chopped peanuts.

Homemade Vanilla Ice Cream
(by Tracy Vaughn)

1 gallon whole milk
1 can sweetened condensed milk
1 can evaporated milk
2 cups sugar
Splash of vanilla (approx. 1 tbs.)

Coconut (optional)

Place in ice cream churn... enjoy!