Cheesybakedhamomeletsquares Recipes

Steps:

• Set oven to 375 degrees F.
• Butter a 13 x 9-inch baking dish.
• Sprinkle 1-1/2 cups cheddar cheese, mushrooms and ham on the bottom of the baking dish; set aside.
• Melt butter in a skillet over medium heat; add in onion and green bell pepper and cook until softened (about 3-4 minutes) then sprinkle the mixture on top of the ham in the baking dish.
• In a bowl whisk the eggs with baking powder cream, salt, pepper and Tabasco until well blended; pour over the ingredients in the dish (do not stir).
• Bake uncovered for 25-30 minutes or until the eggs are no longer runny and the center is set and top is slightly browned.
• Sprinkle top of the casserole with 1-1/2 cups cheddar cheese, you may stick the pan back in the oven for a couple of minutes to melt the cheese or the cheese will still melt is sprinkled on right our of the oven.
• Cool then cut into squares.

Steps:

• Make the crust: Line a 9-inch-square baking dish with aluminum foil, leaving a 2-inch overhang on 2 sides. Put 1 stick butter, the granulated sugar and cocoa powder in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until the butter melts and the sugar dissolves. Add the egg and continue to cook, whisking, until the mixture is thick like hot fudge sauce, 3 to 5 minutes. Remove from the heat and stir in the graham cracker crumbs, coconut and chopped walnuts. Spread in the prepared baking dish. Cover with plastic wrap and refrigerate until set, about 45 minutes.
• Make the filling: Beat the cream cheese, 4 tablespoons butter, the vanilla and salt in a bowl with a mixer on medium-high speed until creamy. Add the confectioners' sugar and beat until stiff, then beat in the heavy cream until fluffy. Spread over the crust, cover and refrigerate until firm, at least 30 minutes.
• Make the topping: Put the chocolate and the remaining 2 tablespoons butter in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Quickly spread the chocolate over the filling. Top with whole walnuts and refrigerate until set, 30 minutes. Remove from the pan and cut into squares. Store in the refrigerator for up to 1 week.

Steps:

• Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
• For the cheesecake squares: Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, 1/2 teaspoon vanilla and a pinch of salt, and stir with the wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer while warm. Let sit at room temperature until firm, about 20 minutes.
• Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed with an electric mixer until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the the sour cream, sugar, lemon juice, remaining 1/2 teaspoon vanilla and a pinch of salt, and beat on medium-high speed until smooth, about 1 minute.
• Microwave the gelatin in 10-second increments, stirring as needed, until it dissolves, 30 to 50 seconds. Pour the gelatin into the cream cheese mixture, and beat on medium-high speed until incorporated, about 30 seconds.
• Pour the cream cheese mixture over the cooled crispy treat layer, and spread out evenly with an offset spatula or butter knife. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours or up to overnight.
• For the frosting: Whisk together the butter and cream cheese by hand in a medium bowl. Add the sugar and vanilla and whisk until smooth and creamy.
• Cut the cheesecake bites into twenty-five 1 3/4-inch squares. Transfer the frosting to a piping bag or resealable plastic bag. Cut a 1/4-inch hole in the corner of the piping bag. Pipe a circle of frosting on the top of each square, about the diameter of the base of a strawberry. Place a strawberry cut side-down on top of each frosting circle, pushing down gently so that the frosting comes up around the bottom of the strawberry and resembles the base of a Santa hat. Pipe a ball of frosting on the tip of each strawberry for a pom-pom.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry out flat on a lightly floured surface with a floured rolling pin. Brush off any excess flour. In a small bowl, combine the mustard with a splash of water to loosen. Brush the mustard over the entire top of the pastry.
• In a small bowl, stir together the cheese, thyme and a few grinds of black pepper. Sprinkle the entire sheet of pastry with the cheese mixture. Gently roll the top of the pastry again to lightly embed the topping into the pastry. Cut into 2-inch squares and pinch one set of opposite corners together on each square or leave flat. Place on the prepared baking sheet.
• Bake until the squares are puffed and golden brown, 10 to 14 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees.
• In medium bowl, blend cream cheese, ham, pepper and onion together.
• Separate the two cans of dough into 8 rectangles; firmly press together perforations to seal.
• Roll out to make more square. Spoon mixture into the center of each square. Fold up the corners and twist at the top, seal any open edges.
• Bake 20-25 minutes until golden brown. Allow 2 per serving.

Steps:

• Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with 2 crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
• Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
• Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
• Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well. Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, salt and baking powder. In a small bowl, whisk eggs and milk until blended. Add to flour mixture; stir until moistened. Fold in cheese and broccoli., Place butter in a 13x9-in. baking dish; place dish in oven 3-5 minutes or until butter is melted. Carefully tilt baking dish to coat bottom and sides with butter. Add broccoli mixture., Bake, uncovered, 35-40 minutes or until edges are golden brown. Let stand 20 minutes before cutting.

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Coat a 9-by-13-inch cake pan with the baking spray and line with parchment paper, allowing at least 2 inches of overhang on the two long sides. Lightly coat the parchment with the baking spray.
• Combine the cookie crumbs, sugar, lemon zest and salt in a food processor or gallon-size resealable plastic bag. Add the melted butter and pulse until evenly moistened. Press the mixture about 1 inch up the sides of the prepared cake pan, then press to cover the bottom evenly. Bake until the edges just become golden and the crust is fragrant, 8 to 9 minutes.
• Meanwhile, prepare the filling.
• For the filling: Beat the cream cheese in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes, scraping the bowl as needed.
• Use your fingers to rub together the sugar, lemon zest and salt in a small bowl until the mixture is fragrant. Gradually add the sugar mixture to the cream cheese on low speed, then raise the speed to medium and beat until smooth, about 30 seconds. Scrape the bowl, then beat for another few seconds to combine.
• Mix in the lemon juice and vanilla on low speed until combined. Mix in half of the beaten eggs and until combined, about 30 seconds. Scrape the bowl and paddle well and then mix in the remaining half of the beaten eggs on low speed just until combined.
• Pour the batter over the freshly baked warm crust and spread smooth. Place the lemon curd in a resealable plastic bag and snip a corner. Pipe lines of the lemon curd across the batter (alternately, spoon small dollops of curd across the batter.) Use a toothpick to swirl the curd and batter together slightly.
• Place the baking pan in a slightly larger baking pan or roasting pan. Place in the center of the oven. Very carefully pour about 1 inch of steaming hot water into the larger pan to create a water bath. Gently slide the oven rack back in place and close the door. Lower the oven temperature to 325 degrees F and bake until the center barely jiggles, 42 to 45 minutes. The temperature at the center of the cheesecake should be about 150 degrees F.
• Once baked, turn off the oven, prop open the door and allow the cheesecake to cool down inside the oven for 45 minutes. Remove to a cooling rack to cool completely before refrigerating for at least 4 hours or overnight.
• To serve, use the parchment overhang to pull the cheesecake out of the pan. Peel down the sides of the parchment and cut into 24 bars. Serve immediately or store tightly covered for up to 3 days.

Steps:

• Preheat oven to 350°; coat a shallow 1-quart casserole with cooking spray.
• In a bowl, whisk together the eggs, mushrooms, chiles, bacon, and cheese; pour mixture into the casserole dish.
• Bake, uncovered, for 20 minutes, or until set.
• Cool and cut into 1-inch squares; serve with toothpicks.

Steps:

• Melt margarine, combine with extract and sugar.
• Add oats and mix well.
• Press into 8-inch square baking pan.
• Bake at 350°F for 15 minutes or until bubbling and golden brown.
• Cool and cut into 25 squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
• Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
• Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
• Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

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.

Steps:

• Heat oven to 450ºF.
• Crumble hash browns into 15x10x1-inch pan sprayed with cooking spray; press gently to form even layer.
• Bake 15 to 20 min. or until golden brown. Meanwhile, whisk eggs, milk and sour cream in large bowl until blended; stir in ham and half of the cheese.
• Reduce oven temperature to 350ºF. Pour egg mixture over crust; bake 15 to 20 min. or until set. Remove from oven. Top with remaining cheese; sprinkle with onions. Let stand 5 min. before cutting to serve.