Cheese Squares Food

CHEESE SQUARES APPETIZER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the eggs into a food processor, and process until light and frothy. Add Cheddar cheese, onion, and jalapeno peppers, and process until smooth. Pour into an ungreased 8x8 inch baking pan.
• Bake in the preheated oven until set, 25 to 30 minutes. Cool for 5 minutes; cut into squares to serve.

CHEESE SQUARES

Steps:

• Cut the block of cheese lengthwise in half (to make thinner pieces) and then into squares or triangles.
• Mix eggs and milk in small bowl. Dip the cheese pieces into this mixture. Coat moistened cheese thoroughly with bread crumbs. Refrigerate for 30 minutes or freeze for 10 minutes to firm up the breaded cheese.
• Heat oil in shallow pan to a medium-high temperature. Make sure the oil is only 1/2 way up the cheese squares. Pan fry the squares until they are lightly browned. Flip them only once. Drain on paper towels.

STRAWBERRY CHEESECAKE SQUARES

Steps:

• Combine wafer crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of foil-lined 8-inch square pan. Carefully spread jam over crust.
• Mix cream cheese and 1/3 cup sugar in large bowl until blended. Gently stir in COOL WHIP; spoon over jam.
• Refrigerate 3 hours or until firm. Serve topped with strawberries.

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.

GREEK SPINACH & CHEESE QUICHE SQUARES

Steps:

• Heat oven to 350ºF.
• Bake butter in 9-inch square baking dish in 2 min. or until melted. Remove dish from oven; brush butter onto bottom and sides of dish.
• Beat eggs with mixer in large bowl. Add flour, milk and baking powder; mix until blended. Stir in spinach, cheeses and onion. Spoon into prepared dish.
• Bake 35 min. Let stand 15 min. before cutting into squares to serve.

SOPAPILLA CHEESECAKE BARS

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
• Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
• Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.

BROCCOLI CHEDDAR SQUARES

Steps:

• Preheat the oven to 350 degrees F. In a 9x13 baking dish, pour the melted butter evenly over the bottom of the baking dish. Set aside.
• In a large bowl, beat the eggs before whisking in the milk. Add in the flour, baking powder, salt, and pepper. Whisk well until the mixture is smooth and uniform.
• Place the broccoli ¾ full in a food processor fitted with an S-blade attachment and gently pulse until the broccoli is broken down into small pieces to make broccoli rice (you may need to do this in batches) *(see first note.)
• Add the broccoli rice, onion, and cheese to the flour mixture. Using a spatula, combine the ingredients well together.
• Carefully transfer the mixture to the baking dish, making sure that the mixture is evenly distributed and spread flat on top.
• Bake for 40-45 minutes until set (firm to the touch) in the middle. Let it cool for 15 minutes before slicing into squares. Can be served warm or room temperature.

CHEESE SQUARES

Steps:

• In mixing bowl, cream butter, cheese spread and egg until smooth.
• Stir in chilies, salsa and cheddar cheese.
• Spread about 1 tbsp of cheese mixture on each slice of 1 loaf of bread.
• Top with remaining bread, spread with more cheese mixture.
• Cut each sandwich into 4 squares, place on a greased baking sheet.
• At this point, you can either bake them fresh or freeze and bake later.
• Bake at 350°F for 10-15 minutes.
• To freeze, place in a single layer on a baking sheet.
• Freeze for 1 hour.
• Remove from the baking sheet and store in an airtight container in freezer.
• To bake frozen, place squares on a greased baking sheet.
• Bake at 350°F for 15-20 minutes or until browned and bubbly.

CHEESE SQUARES WITH JELLY

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a mixing bowl, combine the processed cheese food, butter, brown sugar, flour, baking powder and salt. Set aside 1/4 of the mixture.
• In a greased 8x8 inch baking pan, place the remaining mixture. Cover the mixture with jam. Crumble the reserved 1/4 mixture over the layer of jam.
• Bake for 25 minutes.
• Place the baked mixture in the refrigerator for 2 hours or until chilled. Cut into squares and serve.

SPINACH CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a 9 X 13 pan. Either melt butter in microwave and then pour into pan, or place baking pan with butter into oven for a minute or two; then remove from oven and tip the pan so that the butter coats evenly on bottom and sides.
• Beat eggs.
• Mix flour into beaten eggs.
• Stir in milk, salt and baking powder.
• Add cheese and spinach, mixing well.
• Add onion and seasonings, stirring thoroughly.
• Spread into baking pan and bake at 350 degrees for 35 minutes.
• Cool 30 minutes before serving.
• Cut 6 across and 9 down for the perfect sized finger-food appetizer.

CREAM CHEESE SQUARES

Steps:

• Heat oven to 350°F.
• Unroll 1 can of dough onto bottom of 13x9-inch pan sprayed with cooking spray; pat out to evenly cover bottom of pan, firmly pressing perforations and seams together to seal.
• Beat cream cheese, vanilla, egg and 1/2 cup sugar with mixer until blended; spread over dough in pan.
• Unroll remaining crescent dough onto large sheet of waxed paper; firmly press perforations and seams together to form 13x9-inch rectangle. Invert over cream cheese mixture; remove and discard waxed paper.
• Bake 30 to 35 min. or until golden brown. Combine remaining sugar and cinnamon; sprinkle over dessert before cutting into squares to serve.

LEMON-CREAM CHEESE SQUARES

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and margarine; press onto bottom of prepared pan. Refrigerate until ready to use.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add ice; stir until melted. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP; pour over crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and berries.

ZUCCHINI-CHEESE APPETIZER SQUARES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan and sprinkle with 3 tablespoons of Parmesan cheese.
• Place 1/2 tablespoon vegetable oil in a medium size frying pan, heat on medium-high. Add sesame seeds and stir constantly until seeds are lightly browned.
• In a large mixing bowl, combine vegetable oil, onion, garlic, zucchini, eggs, bread crumbs, salt, basil, oregano, pepper and Cheddar cheese; stir until well combined. Press mixture into prepared baking pan. Sprinkle Parmesan cheese and sesame seeds over the zucchini mixture.
• Bake 30 minutes or until set when lightly touched in the center. Let cool at least 15 minutes before cutting into 1 inch squares.

FESTIVE CRANBERRY CREAM CHEESE SQUARES

Steps:

• HEAT oven to 350 degrees F. Spray 15 x 10-inch jellyroll pan with no-stick cooking spray.
• BEAT flour, oats, 3/4 cup brown sugar and butter in large bowl until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remaining mixture into bottom of prepared pan.
• BAKE 15 minutes or until lightly browned.
• BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk until smooth; beat in eggs. Spread over partially baked crust: top with mincemeat.
• COMBINE remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. Spoon over mincemeat. Top with reserved crumb mixture.
• BAKE 40 minutes or until golden. Cool. Chill. Cut into squares.

CHEESECAKE SQUARES

Steps:

• In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.

LEMON CHEESECAKE SQUARES

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.

BROCCOLI CHEESE SQUARES

Steps:

• Grease a 9x13 baking pan with the butter.
• Steam broccoli until partially cooked, about three minutes.
• Cool and press dry.
• Beat eggs and milk until frothy.
• Thoroughly mix dry ingredients.
• Stir into egg mixture.
• Fold in broccoli, cheese and onion.
• Spoon into baking dish, spreading evenly.
• Sprinkle with seasoned salt.
• Bake at 350 for 35 minutes.
• Cool 5 minutes and cut into squares.

CHILE CHEESE SQUARES

Steps:

• Sprinkle chiles and cheese in the bottom of a lightly greased 9-inch square baking pan.
• Combine biscuit baking mix, cream or milk, eggs, and salt in a medium-sized bowl.
• Beat until thoroughly blended.
• Pour over chili-cheese mixture.
• Bake in a 375º for 30 minutes or until puffed, golden, and a skewer inserted in center comes out clean.
• Let stand 10 minutes before slicing.
• Garnish with olive slices, if you wish.
• To freeze ahead: Freeze squares in a single layer on a large baking sheet.
• Transfer to a plastic bag when frozen.
• To reheat: arrange squares in a single layer on a large baking sheet and bake at 350º for 15 minutes.

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.

ZUCCHINI CHEESE SQUARES

Steps:

• Heat oven to 325°F.
• Cook and stir onions in hot oil in large skillet on medium-high heat until tender. Add zucchini; cook and stir an additional 3 min.
• Beat eggs in large bowl until foamy. Add bread crumbs and Swiss; mix well. Stir in zucchini mixture. Spread into 13x9-inch baking dish sprayed with cooking spray. Sprinkle with Parmesan and sesame seed.
• Bake 30 min. or until center is set. Cool 10 min.; cut into 1-inch squares. Serve warm or refrigerate until ready to serve.

DEEP-FRIED CHEESE SQUARES

Steps:

• In a heavy 3 to 4-quart saucepan melt the butter over moderate heat. When the foam begins to subside, stir in 3/4 cup of the flour and mix well. Add the milk in a stream whisking constantly. Cook over high heat until the sauce comes to a boil and thickens. Simmer for another 10 minutes on low heat, whisking often.
• Take the pan off the heat and beat in the egg yolks, one at a time, using a wooden spoon. Season with the salt and pepper. Add the grated cheese and mix well. Pour into a greased baking dish (8 by 6-inches) and spread into a 1/2-inch thick layer. Use a spatula to smooth the top. Allow to cool to room temperature, cover with plastic wrap, and refrigerate for 8 hours, or overnight, until firm.
• Using a pastry wheel or a sharp knife, cut the mixture into 2-inch squares and transfer them to a sheet of waxed paper. Dredge each square into the remaining flour and coat completely. Shake off excess flour and dip into the egg wash, followed by the bread crumbs. Pat the square gently with a spatula to help the crumbs adhere. Repeat with all the squares and place them on a baking sheet. Refrigerate for at least 1 hour, until the coating is firm.
• In a deep fryer or heavy saucepan, heat 2 to 3-inches of oil until it reaches 375 degrees. Preheat the oven to its lowest temperature. Line a baking dish with paper towels and set in the middle of the oven.
• Deep-fry the squares 3 or 4 at a time, turning them with a slotted spoon for about 5 minutes, until golden brown on both sides. As they brown, transfer them to a baking dish in the oven to keep them warm while you deep-fry the rest. Serve at once as a first course or an accompaniment to the drinks.

LEMON CHEESE SQUARES

Steps:

• Preheat oven to 350°F. Combine cake mix, 1 egg, butter and pecans in medium bowl and mix to blend. Press mixture onto bottom of ungreased 13 x 9 x 2-inch glass baking dish. Beat sugar, cream cheese and sour cream in large bowl to blend. Mix in remaining 2 eggs, lemon peel and vanilla. Spread cheese evenly over crust.
• Bake until cheese topping sets, about 30 minutes. Cool in pan on rack. Refrigerate until very cold, at least 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Cut into squares and serve cold.