if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
Grease 9x13 or 9x15 cake pan with butter.
Spread 1 package of rolls in pan pressing seams together and cover bottom of pan. Mix cream cheese, 1 cup sugar, 1 egg yolk and vanilla.
Spread over rolls.
Put second can of rolls on top.
Beat egg white slightly and spread on top of rolls.
Mix 1/2 c. sugar, nuts and cinnamon and sprinkle on top. Bake for 30-35 minutes at 325\u00b0.
br>Now add the ricotta cheese to the milk and stir
rosting over completely cooled bars.
Orange Cream Cheese Frosting:
In
Combine crust ingredients. Spread in 9X13\" pan and bake at 375 for 10 minutes.
Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
Mix glaze ingredients and spread over bars as soon as they come out of the oven.
Stir together the flour, baking powder, cinnamon, soda and 1 teaspoon salt.
Combine eggs, pumpkin, sugar and oil; beat until combined.
Add dry ingredients; beat until well combined.
Spread batter in an ungreased 15 x 10 x 1-inch baking pan.
Bake in a 350\u00b0 oven for 25 to 30 minutes.
Cool.
Frost with Cream Cheese Frosting; cut into bars.
Makes 36.
Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup.
Pat remaining mixture lightly in an ungreased 9 x 13-inch pan.
Bake for 15 minutes at 350\u00b0.
Beat cheese, sugar, lemon juice and 1 egg until light and smooth.
Spread over baked layer.
Sprinkle with reserved crumb mixture.
Bake for 15 minutes.
Let cool and cut into bars.
Mix cake mix, 1 egg and oil until crumbly.
Reserve 1 cup.
Pat remaining mixture lightly into a greased 13 x 9 x 2-inch pan.
Bake 15 minutes at 350\u00b0.
Beat cheese, sugar, lemon juice and egg until light and smooth.
Spread over baked layer.
Sprinkle with reserved crumb mixture and bake 15 minutes longer.
Cool.
Cut into bars.
br>Cream butter and cream cheese together (it will look a
Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly (mix by hand); reserve one cup.
Pat remaining mixture lightly in an ungreased 13 x 9 x 2-inch pan.
Bake for 15 minutes in preheated 350\u00b0 oven.
While crust is baking, beat sugar, cream cheese, lemon juice and 1 egg until lightly smooth.
Spread over baked layer. Sprinkle with reserved crumb mixture.
Bake for 15 minutes longer. Cool; cut into bars.
Mix first 4 ingredients together and spread into a large foil cookie sheet. Set aside. In a bowl, mix confectioners sugar, eggs and cream cheese. Mix with a mixer and spread on top of cookie sheet mixture. Bake at 350\u00b0 for 30 minutes or until light brown. Cool completely before cutting.
Cream cheese is close to the top of Harvest Church's favorite goodies, but the Number 1 position goes to chocolate.
So let's have the best of both worlds.
Holly's recipe calls for 1 box yellow cake mix.
Change this to a chocolate cake mix and we're set.
Preheat oven to 350 degrees.
Grease and flour 9 x 13 inch baking pan.
Stir together and mix well dry cake mix, 3/4 cup melted butter and 3/4 cup pecans. Press mixture evenly into prepared pan.
Stir together until well mixed 1 cup brown sugar and 2 packages of cream cheese. Spread this over cake mixture.
Sprinkle with remaining 3/4 cup pecans.
Bake 25 to 30 minutes or until edges are brown.
Cool completely. Cut and store in refrigerator in air tight container.
Preheat oven to 350\u00b0.
Grease and flour 9 x 13-inch baking pan.
Stir in a medium bowl until well mixed the dry cake mix, butter and 1/2 of the pecans.
Press evenly into bottom of pan. Stir in a medium bowl with a spoon until well mixed the brown sugar and cream cheese.
Spread evenly over mix in pan.
Sprinkle over other 1/2 pecans.
Bake 25 to 30 minutes or until edges are browned and cheese topping is set.
Cool before cutting.
Store in refrigerator in an airtight container.
n a bowl. Beat cream cheese and 1/2 cup sugar
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Mix dry
cake mix with 1 egg, 1/3 cup oil; mix together until crumbly.
Reserve 1
cup.
Put remaining in greased pan. Bake for 15 minutes at
350\u00b0.
Mix
cheese, juice, sugar and 1 egg until light and
smooth.\tSpread\tover 1st layer. Sprinkle with reserved mixture.
Bake 15 minutes more.
Mix the cream cheese and brown sugar; spread on crust.
Bake 25 to 30 minutes at 350\u00b0 until crust is brown and cheese sets.
Layer one package crescent rolls on the bottom of a 9\" x 13\" pan. Pat to the edges.
Mix together the cream cheese, sugar, and vanilla and layer on top of the rolls.
Lay the other can of crescent rolls on top of the cream cheese mixture.
Pour the melted butter over all and then sprinkle with the cinnamon/sugar mixture. *When I use a full stick of butter I have pools of butter/cinnamon to spoon around after baking. If I use 1/2 stick it seems to do less of this. Your choice.
Bake at 350 F for 30 minutes.
Bon appetite!
Preheat oven to 350\u00b0. Grease and flour 13 x 9 baking dish. Combine cake mix, 3/4 cup nuts and melted butter. Stir and press into pan. Combine cream cheese and brown sugar until well mixed. Spread over base. Sprinkle with 3/4 cup nuts. Bake 25 to 30 minutes. Refrigerate when cool.