3-INGREDIENT PEPPER JELLY-CREAM CHEESE BITES
Easy yet impressive, these three-ingredient bites are perfect for whenever you need an appetizer, fast. From holiday gatherings to pre-Thanksgiving dinner snacks, simply top buttery crescents with cream cheese and hot pepper jelly for poppable bites that are ready to party any time.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Unroll dough onto work surface. Press seams together and form into 13x7 1/2-inch rectangle. With pizza cutter or sharp knife, cut dough into 6 rows by 4 rows to make 24 squares.
- Press 1 dough square into each miniature muffin cup. Cut cheese into 24 cubes. Place one cube of cheese in bottom of each dough-lined cup.
- Bake 9 to 12 minutes or until edges are golden brown. Cool 3 minutes; use metal spatula to loosen edges, and remove from pan. Spoon 1/4 teaspoon jelly on top of each cup to serve.
Nutrition Facts : Calories 50, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cream Cheese Bite, Sodium 85 mg, Sugar 2 g, TransFat 0 g
CREAM CHEESE BARS I
This cookie has a chewy bottom crust with a sweet cream cheese layer on top. I like this best with a yellow or lemon cake mix.
Provided by Charlene
Categories Desserts Cookies Cake Mix Cookie Recipes
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.
Nutrition Facts : Calories 473.1 calories, Carbohydrate 69.1 g, Cholesterol 88.2 mg, Fat 20.5 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 410.6 mg, Sugar 53.1 g
CREAM CHEESE SQUARES
Cream cheese squares. Very easy, and very good.
Provided by Ann
Categories Desserts Cookies Bar Cookie Recipes
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.
Nutrition Facts : Calories 213 calories, Carbohydrate 18.4 g, Cholesterol 20.5 mg, Fat 14.2 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 245.8 mg, Sugar 11.8 g
CHEESE SQUARES APPETIZER
This is a wonderful baked appetizer blending the tastes of Cheddar cheese and jalapeno peppers. The amount of jalapenos used can easily be adjusted to personal taste, although baking does take a lot of the burn out of the peppers. I've made this several times and I never have leftovers. My husband wishes I would make these for him every day. I don't recommend doubling the recipe; make multiple batches instead.
Provided by Kim Meissner
Categories Appetizers and Snacks Cheese
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.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 0.6 g, Cholesterol 76.3 mg, Fat 10.7 g, Protein 8.7 g, SaturatedFat 6.4 g, Sodium 193.7 mg, Sugar 0.3 g
PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES
Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature eggs and cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h30m
Yield Makes about 24 two-inch squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brush a 9-by-13-inch baking dish with butter.
- Finely grind crackers in a food processor. Add melted butter, peanuts, brown sugar, and 1/2 teaspoon salt; pulse until peanuts are chopped and texture of mixture resembles wet sand.Transfer to prepared baking dish; press firmly and evenly into bottom and three-quarters of the way up sides. Bake until set and slightly darkened, 12 to 15 minutes. Let cool completely.
- Reduce oven to 325 degrees. In a mixer fitted with the paddle attachment, beat cream cheese and peanut butter on medium speed until smooth. Gradually beat in granulated sugar until lightand fluffy, scraping down sides of bowl as needed. Beat in remaining 1/2 teaspoon salt. Beat in eggs, one at a time, then vanilla until smooth. Pour filling into cooked crust; smooth top with asmall offset spatula. Bake until puffed and set along edges but still slightly wobbly in center, 40 to 45 minutes. Let cool completely.
- Whisk jelly in a saucepan over medium until melted. Pour evenly over cake, then tilt dish to spread jelly to edges in a thin, even layer. Refrigerate until jelly is firmly set, about 4 hours.Cut cake into squares, wiping knife between cuts for clean edges, or cover and refrigerate up to 3 days.
JELL-O® CRANBERRY SQUARES
Whip up a delicious holiday dessert with JELL-O® Cranberry Squares. In only 15 minutes, these cranberry squares will be ready to chill in the refrigerator.
Provided by My Food and Family
Categories Festive 2018
Time 4h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice in 1-cup measuring cup. Add enough water to reserved juice to measure 1 cup; pour into small saucepan. Reserve drained fruit for later use.
- Bring pineapple juice to boil. Add to gelatin mixes in medium bowl; stir 3 min. until completely dissolved. Stir in cold water. Add cranberry sauce and reserved pineapple; mix well.
- Pour into 8-inch square dish sprayed with cooking spray. Refrigerate 1-1/2 to 2 hours or until gelatin is set but not firm.
- Beat cream cheese and sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Spread over gelatin; sprinkle with nuts.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0.8233 g, Sugar 0 g, Protein 3 g
STRAWBERRY CREAM CHEESE SQUARES
This is a light dessert that I like to make in the summertime. It consists of a shortbread crust topped with a cream cheese layer and then fresh strawberries and a gelatin glaze. Serve with additional whipped topping, if desired.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Beat butter, powdered sugar, and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry.
- Press the dough into an 8x8-inch pan, smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape.
- Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from oven and cool completely.
- Meanwhile, make the filling. Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping.
- Whisk water, sugar, and cornstarch together in a small pan over medium heat. Bring to a boil, whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming on the top.
- Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares
Nutrition Facts : Calories 444.7 calories, Carbohydrate 51.2 g, Cholesterol 54.5 mg, Fat 25.5 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 17.4 g, Sodium 173 mg, Sugar 37.8 g
THE BEST JELLY SLICE RECIPE
This really is the best Jelly Slice recipe you will ever make - I promise! Both regular and Thermomix instructions are included.
Provided by Lauren
Categories Desserts
Time 7h
Number Of Ingredients 9
Steps:
- Line the base and the sides of a slice tin with baking paper, making sure you leave plenty hanging over the sides.
- Crush the biscuits until they resemble fine breadcrumbs. You can use a rolling pin or food processor.
- Add the melted butter to the crushed biscuits and mix until combined. Pour the mixture into the lined slice tine and press down with the back of a metal spoon and place in the fridge to chill.
- In the meantime, add 2 1/12 teaspoons of gelatine to 3/4 of a cup of boiling water and stir until it has dissolved. Place the condensed milk into a bowl and while whisking, add the dissolved gelatine mixture and the lemon juice. Continue to whisk until mixture is smooth and has combined.
- Remove the set biscuit base from the fridge and pour over the condensed milk layer. Place back in the fridge, until it just begins to start to set - approximately 30 - 45 minutes
- While the slice is chilling, you can make the strawberry jelly as per the packet instructions - adding an extra teaspoon of gelatine. Allow the jelly to cool until it has reached room temperature.
- Remove the slice from the fridge and carefully pour the jelly over the slice and place it back in the fridge to completely set approximately 6 hours - overnight is best.
- Remove the set slice from the fridge and using a hot knife, cut into squares.
Nutrition Facts : Calories 106 kcal, Carbohydrate 18 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 80 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
JELLY AND CHEESE SQUARES
Make and share this Jelly and Cheese Squares recipe from Food.com.
Provided by carol ann in canada
Categories Bar Cookie
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.
Nutrition Facts : Calories 290.8, Fat 17.4, SaturatedFat 10.9, Cholesterol 45.5, Sodium 186.4, Carbohydrate 30.6, Fiber 0.6, Sugar 14, Protein 3.8
GRILLED CHEESE AND JELLY SANDWICH
Provided by George Duran
Time 11m
Yield 1 sandwich
Number Of Ingredients 13
Steps:
- *Cook's note: Feel free to try any bread, cheese, or jelly in any combination, not just the ones listed here.
- Select any bread, any cheese, and any jelly. Spread 2 pieces of bread with butter. Place 1 piece, butter side down, in a skillet over medium heat and top with several slices of the cheese. Spread the unbuttered side of the other piece of bread with some jelly and put it jelly side down on top of the cheese. When the first side is browned, after about 3 minutes, flip the sandwich and cook until the other side has browned, about another 3 minutes. Serve while warm.
BLUEBERRY JAM-CREAM CHEESE BARS
Blueberry Jam-Cream Cheese Bars combine a buttery oat crust, sweet cream cheese, and blueberry preserves for a delectable treat.
Provided by Jennifer McHenry
Categories bars
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Grease a 9" x 13"x 2" baking pan. Line with aluminum foil or parchment paper. Lightly grease the lining.
- Place the flour, brown sugar, sugar, baking powder, and salt in the bowl of a food processor. Pulse until combined (about 4 pulses). Add the butter and pulse until mixture is crumbly. Add the oats and pulse until blended.
- Set aside 1 & 1/2 cups of oat mixture.
- Press the remaining oat mixture evenly into the bottom of prepared pan. Bake 10 minutes.
- Spread the jam evenly on top of the crust, leaving about 1/4-inch border around the edges.
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla extract until well-blended and smooth.
- Drop small dollops (a teaspoonful or less) of the cream cheese mixture on top of the jam. Sprinkle the remaining oat mixture over the top of the bars.
- Bake 30-35 minutes, or until bars are golden brown and set.
- Cool completely before cutting into bars.
Nutrition Facts : Calories 195 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 77 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
JELLY & CUSTARD TRIFLE SQUARES
Create this retro jelly and custard trifle using cheat's ingredients. It's a completely make-ahead dessert, so ideal for a stress-free get together
Provided by Barney Desmazery
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Line a deep 20 x 25cm baking tin with a sheet of baking parchment so it goes along the bottom and up the sides to make it easy to lift the trifle out. If you're using a loose-bottomed tin, tightly wrap the base in foil. Cut the cakes horizontally and use to fit the base of the tin, drizzle with 3 tbsp of the sherry and set aside.
- Soak the gelatine in cold water to soften and heat the custard gently in a saucepan or in the microwave until hot. Drain and squeeze the gelatine, then stir it into the custard until completely dissolved. Leave to cool slightly, then spread it evenly over the sponge. Put in the fridge for 30 mins to set.
- Make up 1 pack of jelly following pack instructions, then leave to cool for 30 mins. Pour half over the custard, scatter over the berries, pour over the rest of the jelly and put in the fridge for 1 hr. Make up the remaining jelly, leave to cool, then pour over and put back back the fridge to set for at least 1 hr more. Can be made up to two days ahead and kept in the fridge.
- Before serving, whisk the cream with the sugar and the remaining sherry until it holds its shape. Tip the cream into a piping bag fitted with a star nozzle. Carefully lift the trifle out of the tin and cut into 12 squares. Lift onto plates and pipe a big splodge of cream onto each square, and scatter with almonds and sprinkles to serve.
Nutrition Facts : Calories 380 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
CHEESE APPLE SQUARES
These are delicious squares. The cheese pastry goes very well with the sweetness of the apple jelly. This is a very old recipe that I got back in the 1970's
Provided by MarieRynr
Categories Dessert
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.
Nutrition Facts : Calories 208, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 94.3, Carbohydrate 33.9, Fiber 0.7, Sugar 16.6, Protein 1.7
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