At my facility, we are a warehouse of mechanics, cablers, machinists, and welders with a sprinkling of R&D engineers. We engineers spend a lot of time utilizing these talented people and visiting their shops. It can be a dangerous place, especially when I get to operate the forklift (just kidding - I am certified to do so).
Each Wednesday, HSE hosts our weekly safety meeting. No earth shattering news, just reminders about daily safe operations and housekeeping. Occasionally, we attend a first aid training class.
Once a month, the first Wednesday, I bring desserts to the break room to honor coworkers celebrating a birthday. Brownies, by far, are the most popular and requested treat. This month, the added treats are Sopapilla Cheesecake Squares.
2 tubes of 8 refrigerated crescent rolls
2 8 oz blocks of cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla
1/3 cup granulated sugar
2 teaspoons cinnamon
1/2 stick butter, melted
Butter a 7" X 11" baking dish. Open and layer one tube of the crescent rolls on the bottom of the pan. Press the seams together, curl the edges up the sides of the pan a bit.
Combine 1 cup of sugar, the cream cheeses and vanilla until blended. Spread the mixture over the crescent roll crust.
Top with the second tube of crescent rolls, this time tucking in the edges. An icing spatula works well. Seal the edges, again the spatula comes in handy.
Pour the butter over the top (yes, I know the original recipe calls for an entire stick, but we like the lightened version). Help the butter, if needed, to cover all of the dough.
Combine the remaining sugar and cinnamon. Sprinkle generously over the butter. Bake 350F for 35-45 minutes. The butter should be absorbed.
Cool and serve.
I enjoy this at home with a bowl of fresh berries.