With some refrigerated crescent roll dough, cream cheese, and a handful of ingredients from your stockpile, you can whip up these Cream Cheese Crescent Roll Bars! These are great for breakfast, dessert or just to have as a snack!
CREAM CHEESE CRESCENT ROLL BARS
2 8-ounce packages of crescent rolls
2 8-ounce packages of cream cheese
1 cup of sugar
1 tsp of vanilla
1 egg white
1/2 cup sugar
1/2 cup crushed nuts
1 tsp cinnamon
Preheat oven to 350 degrees.
Spray pan with cooking spray.
Mold one can of the crescent rolls to the bottom of the pan.
Cream the cream cheese with 1 cup of sugar. Add in 1 teaspoon of vanilla. Spread the mixture over the bottom layer of cresent rolls.
Mold the other can of crescent rolls over the cream cheese mixture.
Beat the egg white and spread it over the top crescent roll.
In a small bowl, combine 1/2 cup of sugar, 1/2 cup crushed nuts (I used walnuts, but pecans or almonds would also work) and 1 teaspoon of cinnamon. Sprinkle this mixture on top the egg whites.
We all have the recipe for the classic savory Chex Mix, but did you know there are SWEET versions, too? This Double Chocolate Caramel Chex Mix is super rich; in fact, it’s so decadent that you can easily skip the white chocolate drizzle and candy add-ins as they may be too much for some people. I myself prefer to leave those two ingredients out as the mix is sweet enough without them.
DOUBLE CHOCOLATE CARAMEL CHEX MIX
8 cups (1 box) Chocolate Chex Cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons of light corn syrup
1/4 teaspoon of baking soda
1/4 cup white chocolate chips (optional)
1 cup M&M’s (optional)
Pour cereal into large microwaveable bowl.
Line a cookie sheet or jelly roll pan with wax paper.
In a microwaveable bowl, mix together the brown sugar, butter/margarine and corn syrup. Cook on high for 1 minute. Stir. Cook on high for another minute.
Remove the mixture from the mirowave and add in the baking soda, stirring until it dissolves.
Pour mixture over the cereal and stir to coat. Microwave for 3 minutes, stirring after every minutes.
Spread cereal mixture onto the wax paper. Refrigerate for 10 minutes.
Melt chocolate chips in the microwave. Remove mix from fridge and drizzle with the melted white chocolate. Return to fridge for 20 minutes.
Remove mix from the fridge and break into bite-size pieces. Store in an air-tight container.
I first tried a version of this recipe after watching one of my fellow Ebayers make it on YouTube. After making it with both round steak and stew meat, I recently change to ground beef as it is cheaper, faster, and easier!
One pound of ground beef makes this dish much meatier than using a cut of beef; in fact, you could easily use only half a pound and still have a very meaty dish. Or you could double the sauce, use the full pound of ground beef, and add more noodles to make it stretch even further
SLOW COOKER GARLIC BEEF STROGANOFF
2 teaspoons beef bouillon granules
1 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 large onion, chopped (or dried equivalent)
3 garlic cloves, minced (or jarred equivalent)
1 tablespoon Worcestershire sauce
1 pound of ground beef, browned
1 package (8 ounces) cream cheese
Hot cooked noodles
In a 3-qt. slow cooker, dissolve bouillon in one cup of boilingwater
Add the soup, onion, garlic and Worcestershire sauce
In a skillet, brown ground beef
Transfer the beef to the sauce in the slow cooker
Cover and cook on low for 4 hours
During the last hour of cooking, add in cream cheese. Stir a few times over the last hour until melted.
If you love peanut butter, this is the recipe for you! I have been making these bars for nearly 20 years now; I originally found it in a Crisco pamplet. Don’t let the ingredient’s list and three-stop process indimidate you; this is a very straight-forward and relatively easy recipe!
FROSTED PEANUT BUTTER BARS
1/3 cup Butter Flavor Crisco
1/2 cup creamy peanut butter
1 1/2 cups firmly packed brown sugar
1 1/2 cups of flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/4 cup milk
1 teaspoon of vanilla
1/4 cup Butter Flavor Crisco
2/3 cup creamy peanut butter
4 cups (1 pound) powdered sugar
1/2 cup milk
1/2 cup semi-sweet chocolate chips, melted
Preheat oven to 350
Grease a cake pan with cooking spray
To make the Base, first cream the Crisco and peanut butter together.
Blend in brown sugar.
Beat in eggs until mixture is creamy.
Combine flour, baking powder and salt in a small bowl and set aside
Combine milk and vanilla in a small bowl
Alternately add the flour mixture with the milk/vanilla mix into the other ingredients. Mix at low speed, scraping the sides of the bowl frequently. Beat until well blended.
Spread batter into pan. Bake 18-20 minutes. Allow to cool completely.
After Base has cooled, prepare the Frosting by beating the Crisco, peanut butter, powdered sugar, and milk together until fluffy.
Spread Frosting onto cooled Base.
Drizzle with the melted semi-sweet chocolate chips.
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