Sopapilla Cheesecake

Sopapillas are a staple in Texas. Honestly, what get’s better than fried pastry covered in cinnamon, butter, and honey? I’ll tell you what: Nothing.

Unfortunately, I’ve never actually made a sopapilla but I have made about 5 million sopapilla cheesecakes. Get yer’ forks ready and read.

Sopapilla Cheesecake

Here’s whatcha need:

2 cans of regular croissant rolls

1 package of cream cheese

1/2 cup of sugar–separated into 1/4 cups

1 teaspoon vanilla

6 tablespoons of butter

a few dashes of cinnamon

8 x 11 in glass pan

Preheat the oven to 350 degrees. Melt yer butter and pour about half into yer pan. Evenly distribute in the pan so yer dough doesn’t stick!


I really need to get better at taking pictures. Anyways, roll out one can of your dough in the bottom of the pan being careful to close up all of the seams.


In a separate bowl, mix the vanilla, 1/4 cup sugar, and cream cheese.

Cheesecake5Spread onto the dough.

Cheesecake6Then make it look like this:

Cheesecake7Spread the second can of dough over the cream cheese making sure the seams are connected.


It’ll look like this:


THEN, pour the rest of that butter all overrrrrrr. Next, sprinkle the remaining 1/4 cup of sugar evenly over the butter. Lightly sprinkle cinnamon on the sugar. Use a spoon or your fingers to lightly mix and press the sugar into the butter.


Place in the oven for 20 minutes. Depending on the weather, you may need a few extra minutes. This isn’t an exact science. Once it’s done, let it cool and cut into squares.


Keep in the refrigerator (It’s best served cold in my opinion). You’ll finish the entire pan within a 24 hour period. Trust me.

One-Pan Breakfast Taco

Do you like food that makes yer heart melt? Take ten minutes out of yer day and make this now. RIGHT NOW.

One-Pan Breakfast Taco

Here’s whatcha need:

One egg + a teaspoon of water

One piece of bacon

Shredded cheese

One HOMEMADE tortilla (No ifs, ands, or buts–you can only use homemade)

Yer cup of coffee. Just because.

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Chop up the bacon and fry over medium hear in a small skillet.

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Cook until it looks delicious like this:

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That’s really out of focus. Sorry. My hands were slippery and I was under pressure.

Take the pan off of the heat for about one minute–we still want the pan warm. And don’t you dare get rid of that bacon grease.

In a small bowl, scramble your egg with a teaspoon of water <—Always add water to yer eggs. It makes ’em real fluffy.

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Add yer eggs directly to the pan over the bacon and return the skillet to medium heat.

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Lightly stir until the eggs are almost cooked. Then add a splash of cheese.

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Stir until the cheese is melted and remove from heat. Heat yer tortilla up in the microwave for ten seconds. Place yer mixture onto the tortilla.

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Stop drooling for five seconds and check out this step-by-step of how to fold yer taco.

photo 4 copyDid I wrap my breakfast taco with one hand? You bet I did. #texan

For best results, enjoy with a cup of coffee on yer porch or in front of a fire.

Halloween Trash

Well, ladies and gentlemen, it’s officially the fall–the leaves are changing, football season is in full swing, and it’s a blistering 80 degrees.

Fall means football and football means food. Momma Higg knows how to make all of the best snacks and one of my favorites is Halloween Trash. I could literally kill myself on this stuff. So why not share this beautiful recipe with the world?

Halloween Trash

Here’s whatcha need:

16 oz lightly salted or dry roasted peanuts

11 oz candy corn (or candy corn pumpkins or colored candy corn or candy corn ghosts…you get the idea)

12 oz dark chocolate m&ms (medium sized bag)

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Grab a bowl with a lid.

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Dump yer ingredients in.

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Place the lid on and give it a few good shakes so it will look like this:

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And yer done. Easy right?

It looks a lot prettier with Halloween colored milk chocolate m&ms, but dark chocolate m&ms taste so much better. It’s your call. I’m not going to judge.