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.
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.
prepared pan and bake for 30 min or until light
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.
ogether in a bowl. Beat cream cheese and 1/2 cup sugar
>For Posypka
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!
n another bowl, combine ingredients for cream cheese layer. Mix until smooth.
For the first layer, In a large bowl, cream together butter and sugar
n a medium bowl, cream together the cream cheese and 1 cup sugar
Set aside 1/2 cup for topping.
Press remaining crumb
ands before handling.
With Cream Cheese, Sugar, Vanilla and Eggs, lightly
nto measuring cup; set aside for topping.
Press remaining crumb
Set side the other half for topping.
Now mix together
Preheat oven to 350 degrees.
Cream margarine and brown sugar.
Add flour and nuts.
Mix to crumb mixture.
Save about 1 cup of the crumb mixture, press the rest into a 13x9 baking pan.
Bake crust at 350 for 12-15 minutes, remove from oven.
Cream regular sugar and cream cheese.
Add eggs, milk, lemon juice and vanilla.
Beat until smooth.
Spread cream cheese mixture over baked crust.
Sprinkle with reserved crumb mixture.
Bake at 350 for 25 minutes.
Mix cake mix, butter and one egg in food processor.
Press into 9 x 12-inch pan.
Mix cream cheese, confectioners sugar and two eggs in food processor.
Pour over first mix.
Top with nuts, if desired.
Bake in oven preheated to 350\u00b0 for 35 to 40 minutes.
Let cool before slicing into bars.
In large mixing bowl, combine cake mix, margarine, 1 egg and 1/4 cup chopped pecans.
Beat until combined.
Mixture will be crumbly.
Pat into ungreased 10 x 15-inch jelly roll pan.
Cream together 2 eggs, cream cheese, sugar and vanilla; beat until smooth.
Pour over crust.
Sprinkle remaining pecans over mixture. Bake in preheated 350\u00b0 oven for 30 to 35 minutes.
Cool before cutting into bars.
eserve one cup of mixture for topping. Pour the remainder of
saucepan, combine chocolate pieces, cream cheese and evaporated milk; stir over