Preheat oven to 350 degrees.
Grease Jelly roll pan.
Beat sugar, oil, pumpkin and eggs on medium speed in mixer for 1 minute.
Stir in Bisquick, cinnamon and raisins.
Pour into prepared pan.
Bake until tooothpick inserted in center comes out clean, about 25-30 minutes.
Cool, frost, and cut into bars.
Cream cheese frosting: Beat cream cheese, butter, milk and vanilla until creamy.
Stir in powdered sugar.
Bars:
Combine oil, sugar, and
dd Vanilla.
Add the cream cheese in small dollops.
Start
Mix first 3 ingredients together. Pour into a greased jellyroll pan. Bake at 350 for 18-20 minutes.
While bars are baking make the cream cheese frosting. Mix the frosting ingredients together. Frost the bars once they are completely cooled.
Cream butter and sugar together. Blend in pumpkin and eggs. Mix in remaining ingredients.
Spread in a greased 10x15 pan.
Bake in a preheated 350 degree oven for 25-35 minutes.
When cooled, frost with cream cheese frosting.
For frosting.
Blend cream cheese and butter until well blended. Gradually add powdered sugar and beat until smooth. Blend in vanilla. Frost bars with frosting when they are cooled.
Preheat oven to 350\u00b0F.
Grease and flour one glass 9 x 13 inch pan.
In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
Spread into prepared pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Remove from oven and allow to cool.
For the frosting: beat together the cream cheese, butter and confectioner's sugar.
Evenly spread over bars after they have cooled.
Heat oven to 350\u00b0; grease 9 x 9-inch baking dish.
Beat together brown sugar, butter and cream cheese in large bowl until fluffy.
Beat in egg and vanilla.
Beat in flour, baking powder and salt until well blended.
Stir in carrots, zucchini and raisins; spoon into pan.
Bake 30 minutes; cool for 10 minutes. Invert cake and cool completely.
Frost, cut into squares.
nto prepared pan.
Cream Cheese Topping:
Prepare cream cheese topping in separate
inutes. Cool completely.
Beat cream cheese, butter, and vanilla together in
reeze the Bit-O-Honey Bars for 10 minutes.
In
rosting over completely cooled bars.
Orange Cream Cheese Frosting:
In a
inutes. In medium bowl, beat cream cheese and remaining 1/4 cup
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.
ntil lightly browned.
Beat cream cheese and reserved 1/2 cup
side.
Break the chocolate bars into quarters, stack them on
efrigerate 10 minutes.
Beat cream cheese and 1/4 cup sugar
For crust: Mix all ingredients together in a mixing bowl
Pat into a 9X13 pan like you would pie dough.
Bake at 275 degrees for 15 minutes.
For cream cheese layer: Cream together cream cheese, powdered sugar and vanilla with an electric mixer.
fold in whipped topping.
spread onto cooled crust.
For fruit layer:
Bring water and danish dessert mix to a boil for one minute.
Remove from heat and add in berries of your choice.
Spread on top of cream cheese layer.
Refrigerate until ready to eat!
Prepare jello according to package instructions. Have jello cold, but not set.
Blend cream cheese and cream till smooth. Add to jello. (Don't worry about any lumps of cream cheese that may be in the mixture. They are quite pretty - and tasty - in the final product!).
Add diced celery, drained pineapple, and nuts. Stir till well mixed.
Pour into mold and refrigerate until firm.
Note: if you're having a brunch or shower, consider serving this along side Recipe #319338 (Chicken Mold) - they are wonderful together!
efrigerate 10 min.
Beat cream cheese & remaining 1/4 c. sugar
efrigerate 10 minutes.
Beat cream cheese and remaining 1/4 cup