Tomorrow is my actual blogoversary, but I’m doing my post for it today. It’s hard to believe it has been one whole year since I started this blog. Today’s post makes 303 total posts since I began. I am so grateful to Melanie at My Kitchen Cafe, she’s the one who inspired me to give this thing a try for myself. At one point, I was doing posts 7 days a week, I have since reduced that down to 6 days. I figure, everyone deserves a day off.
Well with my blogoversary celebration, I have a giveaway. I have 4 bracelets that I will be giving away, check out the pictures below. I use to have a bead business and learned how to make my own beaded bracelets, so these are all handmade by me. In order to enter in the giveaway, you must post a comment on today’s post with one of the following: If you are a regular follower of Real Mom Kitchen post what recipe has been your favorite that you have made from my site or if you are new to Real Mom Kitchen post about what brought you here (the site and recipe) . You must post by Sunday April 19th at midnight to be entered in the drawing. I will post the winner on Tuesday April 21st so check back to see if you are the winner.
For today’s recipe I am posting a cake recipe, because you have to have cake with a celebration. This cake, however, is a little different than your usual cake. It’s a recipe for sopapilla cheesecake I got from Tina at Mommy’s Kitchen. Tina’s blog is one that I have been following since shortly after my blog began. I have heard of similar recipes but never tried it until seeing Tina’s recipe. Of course this recipe includes one of my favorite ingredients, crescent roll dough. I’m telling you, you can make anything with a roll of that stuff and anything made with it is gonna be fabulous! Now Tina served this dish as a dessert, but I used it for a breakfast. I figured that dough, cream cheese, butter, cinnamon, and sugar where basically cinnamon roll ingredients so why not make it for breakfast. It was a big hit with the whole family! So whether you want to eat this for breakfast or dessert, your mouth will definitely thank you! This recipe is also very easy to half, just make it in and 8 x 8 inch dish!
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 tsp. Vanilla extract
1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)