Cream Cheese Crisps Food

GINGERSNAP APPLE CRISP WITH CREAM CHEESE AND WALNUTS

Steps:

• For the crisp: Peel and core the apples. Roughly chop into 1-inch chunks and toss with the sugar in a large bowl. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
• Preheat the oven to 350 degrees F. Butter a 13-by-9-inch or 2-quart baking dish.
• Drain the apples from their liquid and return the apples to the bowl. Add the cinnamon, nutmeg, salt, cloves and ginger and toss well. Using a rubber spatula, mix in the walnuts, maple syrup and half the cream cheese. Spread evenly in the prepared baking dish, then dot the mixture with the remaining cream cheese.
• For the topping: Mix together the crushed gingersnaps, oats, sugar and melted butter. Spread the topping evenly across the crisp and bake until bubbly, 25 to 30 minutes. Serve hot or at room temperature with ice cream.

CHEESE CRISPS

Steps:

• In a bowl, cream the butter until fluffy. Slowly mix in the flour, salt and cayenne pepper. Stir in cheese and cereal. Shape into 1-1/2-in. balls and place on ungreased baking sheets. Bake at 350° for 15-17 minutes or until lightly browned. Serve warm or cold.

BAKED CHEDDAR PARMESAN CHEESE CRISPS

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.

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.

APPLE CHEESE CRISP

Steps:

• In a 2-qt. microwave-safe dish, toss the first six ingredients. Microwave, uncovered, on high for 6 minutes, stirring once. In a bowl, beat cream cheese and sugar. Add eggs, flour and milk; mix well. Spread evenly over apples., In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. Microwave, uncovered, on high for 4-1/2 minutes or until apples are tender. rotating dish twice. Serve warm.

CREAM CHEESE CRISPS

Steps:

• To make two dozen sandwiches, simply spread a teaspoon of cream cheese between a pair of rice cakes.
• Serve each child two sandwiches (they fit nicely in a paper muffin cup).

PEACH CREAM CHEESE CRISP

Steps:

• Preheat oven to 350°F For the Crust, mix oats, 1 1/3 cups flour, brown sugar, cinnamon and apple pie spice in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press half of the mixture into the bottom of 13x9-inch baking dish. Reserve remaining mixture for topping.
• For the Filling, mix peaches, 1/4 cup granulated sugar, 1/4 cup flour, cinnamon and apple pie spice in medium bowl. Add peaches; toss to coat. Layer over bottom crust.
• Mix cream cheese, eggs, vanilla, 1/2 cup granulated sugar and 2 tablespoons flour in small bowl until smooth. Spread over peaches. Top with reserved oat mixture.
• Bake 40 to 45 minutes or until golden brown. Cool in pan on wire rack.