Closed Monday, OPEN Tuesday, May 14th, 9AM - 5PM

 

It was SO wonderful to see so many of you at the patch this Mother's Day Weekend! After a fantastic weekend of picking, we'll be CLOSED on Monday, May 13th to allow the patch to ripen. We'll be OPEN Tuesday, May 14th, 9AM - 5PM with a patch FULL of ripe berries, plus green onions, lettuce, and zucchini. There may be some yellow squash available for picking by then too!

Many of you have made lots of strawberry jam this season. I love a good PB&J, but if you're looking for another idea to use your strawberry jam, THIS is delicious and deceivingly easy to make!

Strawberry Sopaipilla Cheesecake Bars

-2 (8 oz) bars of cream cheese

-1 ¼ sticks of softened salted butter (divided)

-1 ½ cups sugar (divided)

-2 tsp. vanilla (divided)

-2 tubes refrigerated crescent rolls or sheets

-1/2 tsp cinnamon

-1 cup strawberry jam

1. Preheat oven to 350.

2. Coat 13x9 baking dish with cooking spray.

3. Combine cream cheese and 4 tablespoons butter in large mixing

bowl. Beat at medium speed with mixer until smooth and creamy.

4. Beat in 1 cup of sugar and 1 teaspoon vanilla.

5. Unroll 1 package of crescent rolls and spread to the edges of the

baking dish. Squeeze together perforations. Spread cream cheese

mixture of the crescents.

6. Now spread the strawberry jam over the cream cheese mixture so it

is thoroughly covered.

7. Unroll the remaining package of crescents and layer on top. Try to

spread to the edges and ensure the perforations are squeezed

together.

8. In small saucepan, melt the remaining 6 tablespoons of butter. Stir in

the remaining ½ cup of sugar, and remaining 1 tsp vanilla and

cinnamon. When all incorporated, pour evenly over the dough.

9. Bake 30 minutes or until slightly puffed and golden brown. Cool

before cutting into squares.

Enjoy! 😊