Chess Squares Food

TASTY CHESS SQUARES

Steps:

• 1. You will need a 9x13" cake pan. Butter pan well and set aside.
• 2. Preheat oven to 300 degrees.
• 3. Mix cake mix, 1 egg, and melted butter and press into 9 x 13 inch well buttered pan.
• 4. In seperate bowl, combine cream cheese, confectioners sugar, and 3 eggs (well beaten).
• 5. Spread icing over mixture in pan.
• 6. Bake for 1 hour.
• 7. Let cool and cut into squares.

CHESS SQUARES

Steps:

• Take the first 3 ingredients and combine them.
• combine and press in bottom of 9"x12" pan.
• then combine the last 3 ingredients.
• pour over cake mix.
• bake at 350 degrees for 35 minutes.
• let cool and cut into squares.

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.

CHESS BARS

Steps:

• Preheat oven to 350 degrees F.
• Take the cake mix, 1 egg, and softened stick of butter and mix together.
• Pat down into a 9x13 pan.
• Mix together remaining eggs, cream cheese, powdered sugar, and vanilla and pour over cake.
• Bake at 350 for 10 minutes.
• Reduce heat to 325 and bake for 45-50 minutes.
• This cake will sink in the middle after it cools.
• Let cool completely before cutting. Cut into squares and place any remaining bars in the refrigerator in an airtight container (between layers of wax or parchment paper).

CHESS SQUARES

Steps:

• Preheat oven to 300 and spray a 9×13 dish with cooking spray.
• Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan.
• Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust.
• Bake at 300 for 40-50 minutes until top is golden brown.

CHOCOLATE CHESS SQUARES

Steps:

• Heat oven to 350 degrees F.
• Coat a 13 x 9 pan with cooking spray.
• Combine cake mix, egg, butter, and water by hand.
• Now, pat the batter mixture into the bottom of the prepared pan.
• In a mixing bowl, beat the cream cheese, powdered sugar, and egg whites until smooth.
• Add the vanilla extract. Pour mixture over batter.
• Bake 45 minutes or until top is golden, cool and cut into squares.

CHESS SQUARES

Steps:

• Combine cake mix, butter, and egg and pat in 9" x 13" pan.
• Mix sugar, eggs, and cream cheese and pour on the crust mixture.
• Bake at 350 degrees for 35 - 40 minutes or until browned.

SOUTHERN CHESS SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the cake mix, melted butter and the egg. Stir in the chopped pecans. Press mixture into the bottom of the prepared pan. Set aside.
• In a large bowl, beat the cream cheese with the confectioners' sugar. Beat in the eggs one at a time until blended.
• Pour cream cheese mixture over crust. Bake in the preheated oven for 45 minutes. Cool in the pan, then cut into squares before serving.

CHESS SQUARES

Steps:

• Preheat oven to 350 °F. Spray or grease a 9x13" pan. Melt butter in the microwave and then combine with the cake mix and egg. Add chopped pecans. Pour into prepared 9x13" pan and set aside.
• In a large bowl, beat the cream cheese and the confectioners' sugar until well combined. Add in eggs one at a time and beat until combined.
• Pour cream cheese mixture over crust. Bake for 45 minutes or until a toothpick or cake tester comes out clean. Cool, then slice and serve.

EASY CHESS SQUARES

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Grease and flour a 9 x 13-inch baking pan.
• In a small bowl, lightly beat 1 of the eggs.
• In a mixing bowl with an electric mixer, combine the cake mix, butter, and the beaten egg. Beat on low speed until the butter is blended into the dry cake mix and the egg mixture and the crumbs begin to clump together. Stop mixing and pat the crumbs firmly into the bottom of the prepared baking pan.
• In a mixing bowl with an electric mixer, beat the softened cream cheese until smooth. Add the confectioners' sugar and beat until the mixture is light and well blended. Beat in the remaining 3 eggs. Continue beating until very smooth. Beat in the vanilla, if using.
• Pour the cream cheese batter over the first layer and spread to cover evenly.
• Bake the chess squares for 35 to 40 minutes, or until set and lightly browned.
• Cool on a rack and then cover the pan with foil or plastic wrap. Transfer the pan to the refrigerator to chill thoroughly before cutting. They are a little gooier if you cut them while they are still warm.
• This recipe makes about 24 (2-inch) bars. Store the bars in the refrigerator until ready to serve.

CHESS SQUARES

Steps:

• Combine cake mix, 1 egg, butter and 1 teaspoon vanilla and mix well.
• Spread in a greased and floured 9 X 13 pan.
• Batter will be very thick.
• Combine remaining 3 eggs, 1 teaspoon vanilla, cream cheese and powdered sugar and beat well with mixer.
• Spread over cake mix mixture.
• Bake at 300 degrees for 1 hour.
• Refrigerate squares.

CHESS SQUARES

Steps:

• 1. Mix together cake mix, butter and 1 egg and press into a greased 13- x 9- x 2-inch baking pan. Mix powdered sugar, cream cheese, 2 eggs and vanilla until smooth, and pour on top of cake mixture. Bake 45 minutes at 350 F. Sprinkle with additional powdered sugar. Cut into squares.

CHESS SQUARES

Steps:

• Preheat oven to 350*.
• For the crust: Mix together first 5 ingredients with a fork.
• Press into the bottom of a 9 X 13 inch dish.
• For the filling: Mix together eggs and cream cheese until smooth.
• Add in confectioners sugar.
• Spread over crust mixture.
• Bake for 30 minutes.
• Leave a little wet in the center and be careful not to over bake this.
• Let cool and cut into squares.
• For best results, store in the refrigerator.