Cheese Delight Recipes

Steps:

• Grease 9x13 pan.
• Preheat oven to 350°F.
• Spread one can of crescent dough on bottom of pan.
• Mix softened cream cheese, 1 cup of sugar and vanilla until smooth, and spread on top of crescent dough.
• Spread 2nd can of dough on top of cheese mixture. Be careful not to leave too many gaps in dough.
• Pour melted butter all over crescent dough.
• Mix 1/2 cup sugar with 1 teaspoons of cinnamon. Sprinkle on top of butter. Use all of it--it looks like a lot, but it's just right.
• Bake for 30 minutes.
• Allow to cool before cutting.
• Serve with coffee, milk or ice cream!

Steps:

• In a glass mixing bowl, add cottage cheese.
• Sprinkle the cheese with orange jello powder.
• Add drained pineapple and mandarin orange segments and mix well until incorporated.
• Prepare dream whip in accordance with package directions and fold into the fruit mixture.
• Cover with plastic wrap and refrigerate to chill for 2 hours.

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
• Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
• Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

Steps:

• Mix the crushed pretzels, margarine and 3 tablespoons sugar together.
• Press in bottom of a 9x9 inch dish.
• Bake at 400* for 10 minutes. Let cool completely.
• Mix the 1/3 cup sugar and cream cheese together. Spread over top of cooled crust.
• Spread cool whip over cream cheese mixture.
• Top with the pineapple topping.
• Chill before serving.

Steps:

• Place cottage cheese in bowl, and stir in the gelatin. Drain the oranges and pineapple and mix in cottage cheese and gelatin mixture. Chill and serve.

Steps:

• Melt butter, pour into a 9 x 13 dish – add graham cracker crumbs.
• Press in bottom of 9 x 13 forming a crust.
• Bake 350 degrees for 8 – 10 minutes.
• Let cool.
• Beat cream cheese and powdered sugar with a mixer until smooth and creamy.
• Pour on top of cooled cracker crust – smooth out.
• Pour cans of cherries on top of the cream cheese mixture – then top the cherries with cool whip.

Steps:

• 1. Preheat oven to 350°F. Brown beef, onion & pepper in large skillet; drain grease. Add tomato sauce & seasonings. Stir over medium/high heat until mixture begins to boil. Boil & stir for 1 minute. Reduce heat to medium/low. Gradually add cheeses (6 oz. cheddar) & sour cream until heated through, melted & blended (but do not re-boil). Add cooked noodles & mix well.
• 2. Lightly grease 3 quart baking dish (cooking spray works great). Pour mixture into prepared dish. Slice tomato and place decoratively on top of mixture. Garnish with parsley & 2 oz. cheddar cheese if desired
• 3. Cover and bake 30 minutes.

Steps:

• Mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan.
• Whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Pour cherry pie filling over cream cheese mixture layer. Refrigerate until firm, at least 1 hour.

Steps:

• Preheat oven to 350°F. Place apples evenly in 8-inch square baking dish; sprinkle with cheese.
• Mix flour, sugar and cinnamon in medium bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over ingredients in baking dish.
• Bake 30 min. or until apples are tender and topping is golden brown. Serve warm.

Steps:

• 1. Finely crush graham crackers, melt butter; mix together. Press into bottom of 9x13 pan.
• 2. Mix with mixer the cream cheese, powdered sugar, and Cool Whip. Spread over graham cracker crust. Top with cherry pie filling.
• 3. Refrigerate for 1 hour.

Steps:

• Cook onion in butter till tender.
• Combine with remaining ingredients and mix well.
• Lightly spray a 10 x 6 x 1 1/2-inch baking dish with non stick spray and pour ingredients in.
• Bake at 350 degrees for 45 to 50 minutes or till a knife inserted just off center comes out clean.