When I saw this Mexican Cheesecake that Lulu at Lulu’s Musings shared, I knew I wanted to make it. Lulu calls it a crowd pleaser, and I wanted to please a crowd that was coming that weekend.
We had five teenage girls with a twenty-one-year-old leader. I wanted to make their time here special, so I decorated Lulu’s Mexican Cheesecake. Valentine’s Day was behind us, so a heart was out. Well then…shamrock it is!
It was D-Now (Discipleship NOW) weekend in our district, so several churches joined together for a fun and spiritually moving weekend for all teenagers attending.
This is one of our most favorite events of the year, and we’d never want to miss out on having a group stay with us. This year was rather like a vacation since we usually have double (or quadruple) this year’s number.
These girls were so fun, and they loved Lulu’s Mexican Cheesecake!
Normally, the kids are gone the entire day and arrive home about 9:30 at night. You feed them snacks and then breakfast the next morning before they’re off for the next day’s activities.
Not this year.
Surprise, our girls came “home” the second day for a snack before going back for a hamburger dinner at the church. They had visions of more Mexican Cheesecake in their heads!
They gushed over the fact that I cooked for them. Later that night (and since they didn’t eat their hamburgers), they were hungry again, so I made cream cheese sausage Rotel™ dip.
Think I overloaded them with Mexican? Not a chance. They dove into that, too!
Can you believe I took no pictures of the cream cheese sausage Rotel™ dip? Ha! I figured everyone had this recipe since it’s been around forever. But, for those of you who’d like to have it in your recipe arsenal, here’s mine to print, copy, or share.
- 1 pound of sausage (mild or hot, your choice - or ground beef if you prefer), cooked and strained of grease
- 8-ounce block cream cheese
- 10-ounce can Rotel Original Diced Tomatoes and Green Chilies
- After straining grease from the meat, place the cream cheese in the pan to melt. Stir continually until melted and well mixed with meat. Add Rote and stir to blend completely.
- Serve immediately with tortilla chips of your choice.
- To decorate, place mixture into a square or round 8" pan and level evenly. Top with 1 cup of sour cream and smooth the surface. Outline a design of your choice with canned black olive pieces. Fill with green onions and tomatoes, chopped finely. For a heart, fill with tomatoes, or for a shamrock, fill with green onions. Get creative! You could also use chopped red, yellow, and/or green bell peppers for coloring your design. Have fun with it!
You could decorate the Rotel™ dip in the same way I did Lulu’s cheesecake. Here’s how:
Spread the cream cheese meaty Rotel™ dip evenly in a square or round pan. (Doesn’t have to be a spring form pan.)
Spread sour cream evenly over the Rotel™ dip – just as you do with Lulu’s Mexican Cheesecake recipe. Lulu sprinkled her colored veggies all together – beautiful that way, too!
Outline your design with black olives. Fill a heart with chopped tomatoes, a shamrock with green onions, or whatever your design needs.
Color the background with another chopped veggie.
You could get creative and chop different colors of bell peppers, lettuce, carrots, or add shredded cheese. Have fun with it!
I’m sharing this recipe at Metamorphosis Monday.