Breakfast Cream Cheese Snack Cake Food

NO-BAKE CHEESECAKE SNACKS

Steps:

• In a food processor, combine walnuts and graham crackers. Cover and process to fine crumbs.
• In a medium bowl, beat cream cheese with an electric mixer on medium speed for 30 seconds. Add yogurt, milk, Carnation Breakfast Essentials® Light Start™ Classic French Vanilla Light Start Powdered Drink Mix, and vanilla. Beat until combined.
• In a small bowl, mash raspberries lightly with a fork, adding stevia in the raw.
• Divide half of the graham cracker mixture between 4 half-pint jars. Spoon half of the cheesecake mixture carefully over the crumb mixture and spread to a smooth layer. Repeat with the remaining half of the graham cracker mixture and remaining half of the cheesecake mixture, so that there are four layers. Spoon raspberry mixture over the last cheesecake mixture layer. Screw on lids and chill in the refrigerator 2 hours or up to 2 days. Before serving, add frozen light whipped dessert topping.

BREAKFAST CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Press 1 package's worth of crescent rolls, still connected, onto the bottom of a greased 9x12-inch baking dish.
• Combine cream cheese, egg yolk, sugar, lemon juice, and vanilla extract in a bowl; beat with an electric mixer until fluffy. Spread mixture on top of the crescent roll "crust" in the baking dish.
• Cover cream cheese filling with the second package of crescent roll dough and brush with egg white.
• Bake in the preheated oven until puffed up and golden, 25 to 35 minutes. Remove from oven and allow to cool.

APPLE-CRANBERRY SNACK CAKE

Steps:

• Heat oven to 350°F.
• Beat eggs, cake mix, dressing and 1 tsp. cinnamon with mixer until blended. Stir in apples and cranberries. Pour into 13x9-inch baking pan sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
• Beat Neufchatel, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar and remaining cinnamon. Spread over cake.

DEVIL'S FOOD SNACK CAKE

Steps:

• Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes., Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.

BREAKFAST CHEESECAKE

Steps:

• Press one can of crescent rolls in bottom of a greased 9 x 13 casserole dish.
• Mix cream cheese, sugar, egg yolk and vanilla until smooth.
• Spread over crescent rolls.
• Roll out another can of crescent rolls and place on top of cream cheese.
• Beat egg white and brush on top.
• Combine topping ingredients and sprinkle on top.
• Bake at 350 degrees for 30 minutes.

EASY VANILLA SNACK CAKE RECIPE

Steps:

• Heat oven to 350 degrees F. Spray an 8x8 pan with nonstick cooking spray.
• In one medium mixing bowl whisk together flour, baking powder, and salt.
• In a larger mixing bowl whisk together the egg, vanilla, and sugar until smooth. Add milk, sour cream, and vegetable oil and mix again until smooth.
• Pour the dry ingredients over the wet ingredients stir until just combined (no dry spots should remain; but the batter will be lumpy).
• Pour cake batter into prepared pan.
• Bake until the center is firm and the cake is golden on top, 33 to 36 minutes.
• Let cake cool in the pan before slicing and serving.

BREAKFAST CREAM CHEESE SNACK CAKE

Steps:

• In a medium mixing bowl, cream butter with cream cheese. Stir in beaten eggs, sugar and vanilla.
• Add flour, baking powder, baking soda and salt. Lightly mix in milk without beating or overstirring mixture.
• Pour into a 9 x 9 inch baking pan which has been greased.
• TOPPING: Mix butter, flour, brown sugar and cinnamon until crumbly. Sprinkle on top of cake.
• Bake in a 350 degree oven for 30 minutes. Cool and cut into squares.
• Enjoy!

STRAWBERRY CREAM CHEESE CRESCENTS

Steps:

• Heat oven to 375ºF.
• Mix cream cheese spread and nuts until blended.
• Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread with cream cheese mixture, using about 1 tsp. cream cheese mixture for each triangle. Roll up, starting at short side of each.
• Place, point sides down, on baking sheet.
• Bake 12 to 15 min. or until golden brown. Serve warm.

LEMON COFFEE CAKE

Steps:

• To make homemade lemon curd, in a saucepan melt the butter. Remove from the heat, add sugar, lemon juice, and lemon zest, and whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolves and the mixture is thick enough to hold the marks from a whisk. Cool completely.
• Preheat the oven to 350 F. Line 8 x 8 x 2-inch square baking pan (or 9 x 9-inch pan) with parchment paper leaving an overhang on the sides, spray with non-stick spray and set aside.
• First, make the crumb topping. In a bowl stir together flour, sugar, brown sugar, and salt. Then add melted butter and stir with a fork until pea-size crumbs form. Set in the fridge until ready to use.
• To make the cake beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla, and eggs and mix to combine.
• Add sour cream and mix well, then mix in flour, baking powder, and salt. Spread half of the batter in the prepared pan.
• Spread 1 cup of lemon curd over the batter but don't go all the way to the edges (or it will burn during baking).
• Spoon the remaining batter on top.
• Beat cream cheese, vanilla, sugar, and egg until smooth. Spread cream cheese mixture over the batter.
• Sprinkle with a crumb topping and bake for about 45-55 minutes or until the center has set. If it browns too much tent the top with aluminum foil.
• Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
• Dust with powdered sugar before serving if desired.