Time 1h30m Yield 11 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place butter or margarine in a 9x13 inch baking dish and melt butter in oven. Remove when melted, approximately 3 minutes. In large mixing bowl, beat eggs well. Mix in flour, milk and baking powder. When the dough is well combined, mix in cheese, spinach, and onion. Spoon mixture into the baking dish with melted butter. Bake for 35 minutes. Let cool 45 minutes then cut into bite-size squares.
Time 45m Yield 16 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place the eggs into a food processor, and process until light and frothy. Add Cheddar cheese, onion, and jalapeno peppers, and process until smooth. Pour into an ungreased 8x8 inch baking pan. Bake in the preheated oven until set, 25 to 30 minutes. Cool for 5 minutes; cut into squares to serve.
Time 25m Yield 15 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place the Parmesan cheese, mayonnaise, onion and reserved onion juice in a blender or food processor. Blend thoroughly. Spread the mixture evenly on slices of cocktail rye bread. Place cocktail rye bread slices on a large baking sheet. Bake in the preheated oven 10 minutes, or until lightly toasted.
Time 45m Yield 24 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
Time 30m Yield 12 servings. Number Of Ingredients 8 Steps:
Unroll dough; place in an ungreased 13x9-in. baking dish. Press onto bottom and 1/2 in. up sides to form a crust. Top with sausage and cheese. Beat eggs in a bowl; add remaining ingredients. Carefully pour over cheese. , Bake, uncovered, at 425° for 20-25 minutes or until a knife inserted in the center comes out clean. Cut into 12 pieces.
Time 1h10m Yield 20 servings. Number Of Ingredients 10 Steps:
In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.
Yield 12 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15 x 10 inch sheet pan. Mix together cake mix, butter or margarine, and 1 egg. Press mixture into pan. In a small bowl, mix together cream cheese, 2 eggs, and confectioners’ sugar. Pour mixture on top of cake mixture. Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes. Cool, and cut into squares.
Time 45m Yield 24 Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Place melted butter in 13 x 9-inch baking dish; set aside. In large bowl, beat eggs, stir in milk. Stir in flour and baking powder until well blended. Stir in cheese, spinach and onion. Spoon egg mixture into baking dish. Bake 35 minutes or until center is set. Cool 30 minutes; cut into 6 rows by 4 rows. Serve immediately.
Time 35m Yield 80 serving(s) Number Of Ingredients 7 Steps:
In mixing bowl, cream butter, cheese spread and egg until smooth. Stir in chilies, salsa and cheddar cheese. Spread about 1 tbsp of cheese mixture on each slice of 1 loaf of bread. Top with remaining bread, spread with more cheese mixture. Cut each sandwich into 4 squares, place on a greased baking sheet. At this point, you can either bake them fresh or freeze and bake later. Bake at 350°F for 10-15 minutes. To freeze, place in a single layer on a baking sheet. Freeze for 1 hour. Remove from the baking sheet and store in an airtight container in freezer. To bake frozen, place squares on a greased baking sheet. Bake at 350°F for 15-20 minutes or until browned and bubbly.
Time 2h25m Yield 24 to 36 squares Number Of Ingredients 13 Steps:
Make the crust: Line a 9-inch-square baking dish with aluminum foil, leaving a 2-inch overhang on 2 sides. Put 1 stick butter, the granulated sugar and cocoa powder in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until the butter melts and the sugar dissolves. Add the egg and continue to cook, whisking, until the mixture is thick like hot fudge sauce, 3 to 5 minutes. Remove from the heat and stir in the graham cracker crumbs, coconut and chopped walnuts. Spread in the prepared baking dish. Cover with plastic wrap and refrigerate until set, about 45 minutes. Make the filling: Beat the cream cheese, 4 tablespoons butter, the vanilla and salt in a bowl with a mixer on medium-high speed until creamy. Add the confectioners’ sugar and beat until stiff, then beat in the heavy cream until fluffy. Spread over the crust, cover and refrigerate until firm, at least 30 minutes. Make the topping: Put the chocolate and the remaining 2 tablespoons butter in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Quickly spread the chocolate over the filling. Top with whole walnuts and refrigerate until set, 30 minutes. Remove from the pan and cut into squares. Store in the refrigerator for up to 1 week.
Time 30m Yield 24 squares Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Roll the pastry out flat on a lightly floured surface with a floured rolling pin. Brush off any excess flour. In a small bowl, combine the mustard with a splash of water to loosen. Brush the mustard over the entire top of the pastry. In a small bowl, stir together the cheese, thyme and a few grinds of black pepper. Sprinkle the entire sheet of pastry with the cheese mixture. Gently roll the top of the pastry again to lightly embed the topping into the pastry. Cut into 2-inch squares and pinch one set of opposite corners together on each square or leave flat. Place on the prepared baking sheet. Bake until the squares are puffed and golden brown, 10 to 14 minutes. Serve warm or at room temperature.
Time 9h45m Yield 12 squares Number Of Ingredients 11 Steps:
In a heavy 3 to 4-quart saucepan melt the butter over moderate heat. When the foam begins to subside, stir in 3/4 cup of the flour and mix well. Add the milk in a stream whisking constantly. Cook over high heat until the sauce comes to a boil and thickens. Simmer for another 10 minutes on low heat, whisking often. Take the pan off the heat and beat in the egg yolks, one at a time, using a wooden spoon. Season with the salt and pepper. Add the grated cheese and mix well. Pour into a greased baking dish (8 by 6-inches) and spread into a 1/2-inch thick layer. Use a spatula to smooth the top. Allow to cool to room temperature, cover with plastic wrap, and refrigerate for 8 hours, or overnight, until firm. Using a pastry wheel or a sharp knife, cut the mixture into 2-inch squares and transfer them to a sheet of waxed paper. Dredge each square into the remaining flour and coat completely. Shake off excess flour and dip into the egg wash, followed by the bread crumbs. Pat the square gently with a spatula to help the crumbs adhere. Repeat with all the squares and place them on a baking sheet. Refrigerate for at least 1 hour, until the coating is firm. In a deep fryer or heavy saucepan, heat 2 to 3-inches of oil until it reaches 375 degrees. Preheat the oven to its lowest temperature. Line a baking dish with paper towels and set in the middle of the oven. Deep-fry the squares 3 or 4 at a time, turning them with a slotted spoon for about 5 minutes, until golden brown on both sides. As they brown, transfer them to a baking dish in the oven to keep them warm while you deep-fry the rest. Serve at once as a first course or an accompaniment to the drinks.
Time 1h Yield 15 serving(s) Number Of Ingredients 7 Steps:
Base: Mix together and press into 9x13 pan. Bake 20 minutes at 350*. Remove from oven. Cover with 2 cups apple or strawberry jelly or freezer jam. Topping:Mix topping ingredients together and"crumble" over the jelly. Bake for 20-30 minutes, until golden brown.
Time 40m Yield 9 serving(s) Number Of Ingredients 7 Steps:
Sprinkle chiles and cheese in the bottom of a lightly greased 9-inch square baking pan. Combine biscuit baking mix, cream or milk, eggs, and salt in a medium-sized bowl. Beat until thoroughly blended. Pour over chili-cheese mixture. Bake in a 375º for 30 minutes or until puffed, golden, and a skewer inserted in center comes out clean. Let stand 10 minutes before slicing. Garnish with olive slices, if you wish. To freeze ahead: Freeze squares in a single layer on a large baking sheet. Transfer to a plastic bag when frozen. To reheat: arrange squares in a single layer on a large baking sheet and bake at 350º for 15 minutes.
Time 50m Yield 24 servings Number Of Ingredients 6 Steps:
Heat oven to 350°F. Unroll 1 can of dough onto bottom of 13x9-inch pan sprayed with cooking spray; pat out to evenly cover bottom of pan, firmly pressing perforations and seams together to seal. Beat cream cheese, vanilla, egg and 1/2 cup sugar with mixer until blended; spread over dough in pan. Unroll remaining crescent dough onto large sheet of waxed paper; firmly press perforations and seams together to form 13x9-inch rectangle. Invert over cream cheese mixture; remove and discard waxed paper. Bake 30 to 35 min. or until golden brown. Combine remaining sugar and cinnamon; sprinkle over dessert before cutting into squares to serve.
Time 40m Yield 12 squares Number Of Ingredients 6 Steps:
Beat together the butter and velveeta until well blended and creamy. Add the flour, baking powder and brown sugar, blending until crumbly. Measure 1 1/2 cups into an ungreased 8 inch square pan, and press inches. Stir the apple jelly over low heat until easy to spread, then spread it over the crumb base. Sprinkle remaining crumb mixture over top evenly. Bake at 350*f for 25 minutes.
Time 2h Yield Makes 9 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides. With an electric mixer, cream butter and brown sugar. Add flour, and mix until just combined; set aside 1 cup for topping. Press remaining dough into bottom and 1/4 inch up sides of prepared pan. Bake until golden brown, about 10 minutes. Meanwhile, in a large bowl, beat cream cheese and granulated sugar until smooth. Add egg, milk, lemon juice, and vanilla; mix to combine. Spread filling in crust; crumble reserved dough on top. Bake until filling is set, about 25 minutes. Cool slightly, then cover with plastic wrap, and refrigerate at least 1 hour before cutting into squares.
Time 6h30m Yield 24 squares Number Of Ingredients 14 Steps:
For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Coat a 9-by-13-inch cake pan with the baking spray and line with parchment paper, allowing at least 2 inches of overhang on the two long sides. Lightly coat the parchment with the baking spray. Combine the cookie crumbs, sugar, lemon zest and salt in a food processor or gallon-size resealable plastic bag. Add the melted butter and pulse until evenly moistened. Press the mixture about 1 inch up the sides of the prepared cake pan, then press to cover the bottom evenly. Bake until the edges just become golden and the crust is fragrant, 8 to 9 minutes. Meanwhile, prepare the filling. For the filling: Beat the cream cheese in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes, scraping the bowl as needed. Use your fingers to rub together the sugar, lemon zest and salt in a small bowl until the mixture is fragrant. Gradually add the sugar mixture to the cream cheese on low speed, then raise the speed to medium and beat until smooth, about 30 seconds. Scrape the bowl, then beat for another few seconds to combine. Mix in the lemon juice and vanilla on low speed until combined. Mix in half of the beaten eggs and until combined, about 30 seconds. Scrape the bowl and paddle well and then mix in the remaining half of the beaten eggs on low speed just until combined. Pour the batter over the freshly baked warm crust and spread smooth. Place the lemon curd in a resealable plastic bag and snip a corner. Pipe lines of the lemon curd across the batter (alternately, spoon small dollops of curd across the batter.) Use a toothpick to swirl the curd and batter together slightly. Place the baking pan in a slightly larger baking pan or roasting pan. Place in the center of the oven. Very carefully pour about 1 inch of steaming hot water into the larger pan to create a water bath. Gently slide the oven rack back in place and close the door. Lower the oven temperature to 325 degrees F and bake until the center barely jiggles, 42 to 45 minutes. The temperature at the center of the cheesecake should be about 150 degrees F. Once baked, turn off the oven, prop open the door and allow the cheesecake to cool down inside the oven for 45 minutes. Remove to a cooling rack to cool completely before refrigerating for at least 4 hours or overnight. To serve, use the parchment overhang to pull the cheesecake out of the pan. Peel down the sides of the parchment and cut into 24 bars. Serve immediately or store tightly covered for up to 3 days.
Time 45m Yield 9 servings. Number Of Ingredients 12 Steps:
In a bowl, beat cream cheese and sugar. Add eggs, yogurt, vanilla, lemon juice and biscuit mix; mix just until smooth. Pour into a greased 9-in. square baking dish. Bake at 350° for 25-30 minutes or until center is nearly set. Place on a wire rack while preparing topping. In a bowl, combine sour cream, sugar and vanilla until smooth. Carefully spread over cheesecake. Bake for 4 minutes (topping will not brown or set). Cool on a wire rack for 1 hour. Refrigerate until completely cooled. Garnish with fruit if desired.
Time 3h25m Yield 6 serving(s) Number Of Ingredients 16 Steps:
Melt the butter in a saucepan over medium heat. Add the garlic and stir in 1/2 cup flour. Cook, stirring constantly, for about 2 minutes. Whisk in the milk, and cook, whisking constantly, until the sauce thickens. Bring to a boil, then add the cheeses and stir until melted and smooth. Add cayenne, salt and pepper to taste. Remove from the heat and pour into a 9-inch (23-centimeter) square pan. Cover with plastic wrap. Refrigerate until firm, at least 3 hours. Remove the plastic wrap and invert the cheese mixture onto a work surface. Cut into 6 large or 12 medium squares. Put the remaining 1/2 cup flour, the eggs and breadcrumbs in 3 separate bowls. Heat the oil in a deep fryer to 350 degrees F (180 degrees C). Dredge each cheese square in the flour, then dip in the eggs and finally coat with the breadcrumbs. Fry until golden brown, about 2 minutes. Drain on paper towels. To serve, place 1 large or 2 medium fried cheese squares on each plate. Toss the arugula with lemon juice, olive oil and salt and pepper to taste. Top the fried cheese with pickled vegetables and the arugula. Cook’s Note:. You can substitute any of the cheeses in this recipe with your favorites. The cheese squares can be frozen before frying to make them easier to work with.
