Cheese Squares Recipes

CHEESE SQUARES APPETIZER

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.

CREAM CHEESE SQUARES

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.

CHEESE SQUARES

Steps:

• Cut the block of cheese lengthwise in half (to make thinner pieces) and then into squares or triangles.
• Mix eggs and milk in small bowl. Dip the cheese pieces into this mixture. Coat moistened cheese thoroughly with bread crumbs. Refrigerate for 30 minutes or freeze for 10 minutes to firm up the breaded cheese.
• Heat oil in shallow pan to a medium-high temperature. Make sure the oil is only 1/2 way up the cheese squares. Pan fry the squares until they are lightly browned. Flip them only once. Drain on paper towels.

CREAM CHEESE BARS I

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.

CHEESECAKE SQUARES

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.

CHEESE SQUARES

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.

DEEP-FRIED CHEESE SQUARES

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.

SPINACH CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a 9 X 13 pan. Either melt butter in microwave and then pour into pan, or place baking pan with butter into oven for a minute or two; then remove from oven and tip the pan so that the butter coats evenly on bottom and sides.
• Beat eggs.
• Mix flour into beaten eggs.
• Stir in milk, salt and baking powder.
• Add cheese and spinach, mixing well.
• Add onion and seasonings, stirring thoroughly.
• Spread into baking pan and bake at 350 degrees for 35 minutes.
• Cool 30 minutes before serving.
• Cut 6 across and 9 down for the perfect sized finger-food appetizer.

CHEESY ARTICHOKE SQUARES

Steps:

• Preheat oven to 350°.
• Drain juice from one jar of artichokes into frying pan.
• Sauté onion and garlic in the artichoke juice, simmer and cool.
• Chop artichokes and mix with the cooled onions and garlic.
• Combine artichoke mixture, breadcrumbs, cheese, eggs, salt, pepper, parsley, oregano, basil, thyme, rosemary and Tabasco sauce together until well blended.
• Pour the artichoke mixture into a greased 8x8-inch or 9x9-inch pan.
• Bake in a 350° oven for 40 minutes.
• Let cool 5 minutes; cut and enjoy.

CHILE CHEESE SQUARES

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.

CREAM CHEESE SQUARES

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.

BROCCOLI CHEESE SQUARES

Steps:

• Grease a 9x13 baking pan with the butter.
• Steam broccoli until partially cooked, about three minutes.
• Cool and press dry.
• Beat eggs and milk until frothy.
• Thoroughly mix dry ingredients.
• Stir into egg mixture.
• Fold in broccoli, cheese and onion.
• Spoon into baking dish, spreading evenly.
• Sprinkle with seasoned salt.
• Bake at 350 for 35 minutes.
• Cool 5 minutes and cut into squares.