Jelly And Cheese Squares Recipes

PAUL'S PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
• Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
• To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

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 APPLE SQUARES

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.

STRAWBERRY CREAM CHEESE SQUARES

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

PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES

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.