Cream Cheese Squares



Prep Time: 10 Minutes

Cook Time: 30 Minutes Ready In: 45 Minutes

Yields: 24 servings



Refrigerated crescent roll dough is layered with cream cheese and cinnamon

sugar to make a quick and tasty treat.



INGREDIENTS:

2 (8 ounce) cans refrigerated crescent roll dough

2 (8 ounce) packages cream cheese

1 cup white sugar

1 teaspoon vanilla extract

1/2 cup margarine, melted

1/4 cup white sugar

1 teaspoon ground cinnamon



DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.



2. 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.



3. Bake for 25 to 30 minutes in the preheated oven, or until the top is

crisp and golden.

Cream Cheese Cookie Bars

Crust:
2/3 c real butter
2/3 c brown sugar
2 c flour
1 c chopped nuts

Combine the ingredients for crust to make crumbly mixture. Pack
half of this mixture into a 9 X 13 inch pan. Bake for 15 minutes
at 350.

Filling:
2 (8 oz) pkg cream cheese
1/2 c sugar
2 eggs
1/4 c milk
2 T lemon juice
1 t vanilla

Mix filling with a mixer and pour over baked crust. Sprinkle
remaining crumbly mixture (crust) on top of filling and bake at
350 for 15 minutes. Cool and serve.

Fruit Cheddar Bars

Recipe By     :jimg
Serving Size  : 0     Preparation Time :0:00
Categories    : Bars                            Cookies
                Formed

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 3/4           cups  flour
  1           teaspoon  baking powder
     1/2      teaspoon  salt
     3/4           cup  butter
  2 1/2           cups  sharp Cheddar cheese -- shredded
  2              large  eggs -- beaten
     1/2           cup  peach preserves
     1/2           cup  strawberry preserves

Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X  10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut
the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned.
Cool before cutting into 2 X 3-inch bars.

Cheddar Fruit Bars

Yield: 12 servings

2 3/4 cups unbleached flour
1/2 teaspoon salt
2 1/2 cups sharp Cheddar cheese, shredded
1/2 cup peach preserves
1 teaspoon baking powder
3/4 cup butter
2 large eggs, beaten
1/2 cup strawberry preserves

Preheat the oven to 375 degrees F.

Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 x 10 1/2 x 1/2-inch jellyroll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake for 35 minutes or until lightly browned. Cool before cutting into 2 x 3-inch bars.