nto prepared pan.
Beat cream cheese, the remaining egg and 1
minutes). Cool completely.
CREAM CHEESE LAYER: Beat all ingredients together
In a small mixing bowl, combine cream cheese, 3 eggs, sugar and vanilla. Mix well and then press into a greased 9x13 baking pan (using a piece of wax paper over the mixture will allow for easier spreading).
In a large mixing bowl combine cake mix, 1 egg, margarine. Pour mixture from bowl over mix in pan.
Bake at 300F for 45-55 minutes. Cool.
Cut into squares to serve.
Heat oven to 325\u00b0.
Press out 1 roll of cookie mixture into brownie pan to cover bottom of pan evenly.
Mix cream cheese, sugar, eggs and vanilla.
Pour cream cheese mixture over cookie layer.
Take other cookie roll and break off clumps of cookie dough.
Drop on top of mixture, scattering clumps all around. Bake 35 to 40 minutes.
Squares are done when cookie dough looks cooked and before cream cheese turns brown.
Cream cheese should look light beige.
Better to undercook.
Enjoy!
Heat oven to 350\u00b0.
Grease a square pan, 8 x 8 x 2-inches. Beat
brown sugar and butter until fluffy.\tStir in baking mix and walnuts until mixture is crumbly; reserve 1 cup.
Press remaining mixture
in pan.
Bake 12 minutes.\tMix cream cheese and granulated\tsugar;\tbeat
in
remaining
ingredients until smooth. Spread
cream cheese mixture over layer in pan; sprinkle
with reserved crumbly mixture. Bake until center is firm, about 25 minutes.
Cut in about 16 (2-inch) squares.
Store in refrigerator.
Spread 9 x 13-inch pan with Pam.
Open out rolls and spread in pan.
Pinch perforated edges together.
Mix cream cheese, sugar, vanilla and egg yolk.
Spread on rolls.
May need to microwave cream cheese 30 seconds or so.
Take second can of rolls and put over cream cheese mixture.\tPinch edges together.
Brush top with egg white.\tBake at 350\u00b0 for 20 minutes or until golden brown. Cut into squares when cool.
br>For filling: whisk together cream cheese, sugar and egg until well
Combine margarine, 1 egg and cake mix in a large bowl; mix well. Press mixture into a 13 x 9 x 2 inch baking pan. Set aside. Combine 2 eggs, cream cheese, powdered sugar and vanilla; beat until light and fluffy. Spread topping over cake layer. Bake at 300\u00b0 for 45 to 50 minutes. Cool on wire rack. Cut into squares. Yield: about 2 doz. squares.
Cream sugar, vanilla and cream cheese.
Unroll, don't separate 1 package crescent rolls and place in greased 9 x 13-inch pan. Spread on the cheese mixture.
Brush top with beaten egg yolk. Bake at 350\u00b0 for 20 minutes.
Cool and cut into squares.
Store in refrigerator.
Yields 24 to 30.
Heat oven to 350\u00b0.
Grease an 8 x 8 x 2-inch square pan.
Beat butter and brown sugar until fluffy.
Mix in flour and walnuts until crumbly; reserve 1 cup.
Press remaining mixture in pan. Bake for 12 minutes.
Mix cream cheese and granulated sugar.
Beat in remaining ingredients until smooth.
Spread cream cheese mixture over crust; sprinkle with reserved mixture.
Bake until center is firm, about 25 minutes.
Cool; cut into 1 1/2-inch squares.
Store in refrigerator.
Makes 25.
Unroll one tube of crescent rolls and place in a lightly greased 13 x 9 inch pan.
Seal seams, set aside.
In a mixing bowl, beat cream cheese, 1 cup sugar and vanilla until smooth. Spread over dough.
Unroll second tube and place over cream cheese mixture, seal seams.
May have to stretch to fit.
Brush butter over top evenly.
Sprinkle with cinnamon and rest of sugar.
May use more sugar if needed.
Bake at 350 degrees for 30 minutes or until golden brown.
Cool and cut into squares.
Combine first three ingredients in a large mixing bowl; mix well.
Press mixture into a lightly greased 13 x 9 x 2-inch baking pan.
Beat cream cheese at medium speed with an electric mixer until fluffy; add eggs, one at a time, beating after each addition. Gradually add powdered sugar, beating well.
Stir in vanilla.
Pour mixture over first layer, spreading evenly.
Bake at 350\u00b0 for 35 minutes.
Cool and cut into 1 1/2-inch squares.
Yields about 4 dozen.
Combine melted oleo, egg and cake mix.
Spread in a buttered 9 x 13-inch pan.
Combine cream cheese, 2 eggs, brown sugar, confectioners sugar and vanilla.
Beat with mixer until smooth. Spread over cake mixture.
Bake at 325\u00b0 for 45 minutes.
When cool, cut into small squares and sprinkle with confectioners sugar.
Spray 13 x 9-inch pan with Pam.
Roll one package of crescent rolls out on wax paper and place in bottom of pan.
Mix cream cheese, sugar, egg yolk, vanilla and lemon juice together and spread on top of dough.
Roll out second package of crescent rolls and place on top of cream cheese filling.
Brush top with egg white.
Bake at 350\u00b0 for about 20 minutes or until brown.
Cool and cut in squares.
Best if done the night before needed. Refrigerate.
Mix cake
mix, butter and egg together and pat into 9 x 13-inch
pan.
Then
mix together cream cheese, powdered sugar and 2\teggs.
Pour over crust mixture.
Sprinkle with pecans. Bake in 350\u00b0 oven for 35 minutes or until golden brown.
Cool, then cut into squares.
2 inch pan. Mash cream cheese until soft; beat in sugar
Preheat oven to 350\u00b0.
Grease 9-inch pan.
In bowl, beat butter, cream cheese and 1/3 cup confectioners sugar until fluffy. Mix in 1 cup flour.
Flour fingers.
Press dough in pan and bake for 20 minutes until set.
In bowl, mix eggs, granulated sugar, zest, 3 tablespoons flour, baking powder and lemon juice.
Pour over crust.
Bake for 25 minutes, until set.
Cut into squares. Dust with confectioners sugar.
Makes 25 squares.
Spread half the roll dough in 9 x 13-inch baking dish.
Mix 1/2 cup sugar, cream cheese and egg yolk in bowl.
Spread over dough.
Top with remaining dough. Brush with egg white.
Bake at 350\u00b0 for 15 minutes.
Sprinkle with 1/4 cup sugar. Bake for 15 minutes.
Cool in pan. Chill until serving time.
Cut into squares. Makes 15 squares.
-inch pan.
Mash cream cheese until soft.
Gradually beat
Mix the margarine, 1 egg and cake mix.
Press into a 9 x 13-inch pan.
Set aside.
Combine 2 eggs, cream cheese, powdered sugar and vanilla.
Beat until fluffy.
Spread over the first layer.
Bake at 300\u00b0 for 45 to 50 minutes.
Cool on rack.
Cut into 2-inch squares.
Makes 24.