Cranberry Cream Cheese Crisp Food

CRANBERRY CREAM CHEESE SPREAD

Steps:

• Process the cream cheese, cranberry sauce, orange zest and juice until smooth, then pulse in your pecans. Spread on a bagel!

CRANBERRY-CREAM CHEESE COOKIES

Steps:

• Combine flour and baking soda. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Gradually beat in flour mixture. Refrigerate 30 min.
• Meanwhile, place cranberries in small bowl; add enough boiling water to cover. Let stand 10 min. or until cranberries are softened; drain.
• Divide dough in half. Place 1 half between 2 lightly floured sheets of waxed paper; roll into 9-inch square. Repeat with remaining dough to make second square.
• Remove top sheet of waxed paper from 1 dough square. Spread half the preserves over dough to within 1/2 inch of edges. Top evenly with half each of the cranberries and nuts. Roll up, starting at one side of dough and using bottom sheet of waxed paper to help roll dough up. Wrap in plastic wrap. Repeat with remaining ingredients. Freeze logs 2 hours.
• Heat oven to 350°F. Unwrap logs. Cut each log into 18 slices. Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 12 to 14 min. or until edges are golden brown. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

CRANBERRY-CREAM CHEESE MOLD

Steps:

• Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in cold water and cinnamon. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
• Add apples and cranberry sauce to thickened gelatin; stir gently. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. (Gelatin should stick to finger when touched and should mound.) Place cream cheese in another medium bowl. Gradually add reserved 1 cup gelatin, beating with wire whisk until well blended. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftovers in refrigerator.

CRANBERRY CREAM

Steps:

• In a saucepan, combine 3/4 cup orange juice, cranberry sauce and gelatin. Mash and cook over medium-low heat until gelatin is dissolved. Stir in remaining orange juice. Chill until mixture begins to thicken, about 2-1/2 hours. , Beat cream until soft peaks form; fold into gelatin mixture. Pour into an 8-cup serving bowl; refrigerate until firm. Garnish with oranges. Brush cranberries with corn syrup; sprinkle with sugar. Place over oranges.

CREAM CHEESE CRANBERRY BARS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine oats, flour, chopped walnuts, brown sugar and cinnamon. Cut in butter until the flour mixture is crumbly, then add the white morsels and stir. Reserve 2 cups of this mixture and set aside for the topping.
• Press the remaining oat mixture into a greased 9 x 13 baking dish.
• In a separate large bowl, using a mixer, beat the cream cheese until creamy, add sweetened condensed milk, orange juice and vanilla extract and mix well, until smooth and pour over oat mixture.
• In a medium bowl mix together cranberry sauce, and corn starch. Spoon over the cream cheese mixture (don't spread it), and sprinkle the reserved oat mixture top.
• Bake for 35-40 minutes or toothpick comes out clean. It should be lightly golden brown on top. If the edges get to dark before it's done baking, you can place some foil around the edges.
• Let cool completely, cut into squares and serve. I like it plain, but, you can always garnish it by adding a scoop of ice cream or cool whip with a sprinkle of cinnamon.
• Cover and refrigerate any left overs

CRANBERRY CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
• With an electric mixer, beat flour, oats, brown sugar, 1/4 cup white sugar, cinnamon, salt and butter until crumbly. Set aside 1 1/2 cups of the oat mixture.
• Press the remaining mixture evenly on the bottom of the prepared pan.
• Bake 12-15 minutes or until lightly browned.
• In a medium bowl, beat cream cheese with an electric mixer until fluffy.
• Add the condensed milk and stir until smooth. Stir in lemon juice and vanilla.
• Spread cream cheese mixture over baked crust.
• In a small bowl, combine cranberry sauce, cornstarch and remaining 1 tablespoon sugar. Spoon over cream cheese layer, then top with reserved oat mixture.
• Bake 40-45 minutes or until golden brown.
• Serve warm with ice cream, caramel sauce and chopped nuts, or cool completely and cut into bars.

OLD FASHIONED CRANBERRY APPLE CRISP

Steps:

• Preheat oven to 325 degrees. Spray a 1 ½ -quart or 2-quart baking dish (or an 8-inch square dish) with cooking spray.
• Combine cranberries, apples and sugar in the prepared dish.
• In a separate bowl, combine oats, melted butter, pecans, brown sugar, flour and salt. Sprinkle topping over the fruit.
• Bake (uncovered) for 45-55 minutes (or until fruit is tender and topping is golden brown).

CRANBERRY-CREAM CHEESE DESSERT

Steps:

• In a medium bowl mix together cream cheese, mayo and sugar.
• Break up the can of cranberry sauce with a spoon and add to above mixture.
• Mix thoroughly.
• Fold in cool whip and enjoy.
• This can be frozen or made into a pie.

CRANBERRY CREAM CHEESE CRISP

Steps:

• 1. Preheat oven to 350ºF and grease a 13 x 9-inch baking dish; set aside.
• 2. In a large bowl, blend together flour, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar, oats and walnuts (don't over mix). Pour maple syrup and gently stir to mix. Press half the crumb mixture over the bottom of the prepared dish to form bottom crust; set aside.
• 3. In the bowl of a stand mixer, combine cream cheese, milk and lemon juice; process until smooth. Pour cream cheese mixture over crust. In a medium bowl, stir together *Citrus Cranberry Sauce and cornstarch. Spread cranberry mixture over cream cheese. Sprinkle the remaining oat mixture and lightly pat with palm of the hand to even out.
• 4. Transfer into the preheated oven and bake for 35 to 40 minutes or until the center is set. Cool completely on a wire rack. Cover and transfer to the refrigerator for at least 3 to 4 hours before serving.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=rut9yVeGgeI

CREAM CHEESE APPLE CRISP

Steps:

• Heat oven to 350 degrees.
• In a large bowl combine the dry topping ingredients. Cut in butter until crumbly. Press half of the mixture into the bottom of a 13x9 dish; reserve the rest of the crumb mixture for the top.
• In large bowl toss together the apples and other ingredients for the apples until the apples are coated evenly. Spread over the crust.
• In another bowl cream together the cream cheese and sugar until smooth. Add eggs, flour and milk. Beat until combined and then spread over the apple layer; then sprinkle with reserved crumb mixture.
• Bake 40-45 minutes or until the top is golden brown and the apples are tender. Cool completely on wire rack.

CRANBERRY CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour, oats and 3/4 cup of brown sugar. Cut in the butter until the mixture is crumbly. Reserve 1 1/2 cups of this mixture and press the remaining mixture into the bottom of a 9x13 inch pan.
• Bake for 15 minutes in the preheated oven. Meanwhile, in a small bowl, beat cream cheese with sweetened condensed milk until light and fluffy. Stir in the lemon juice and spread the mixture evenly over the prepared crust. Empty the can of cranberry sauce into a small bowl and stir in the cornstarch and brown sugar. Spoon over the cream cheese layer. Sprinkle the top with the reserved crust mixture.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Let cool completely before cutting into bars. Store covered in the refrigerator.