CHEESE SQUARES APPETIZER
This is a wonderful baked appetizer blending the tastes of Cheddar cheese and jalapeno peppers. The amount of jalapenos used can easily be adjusted to personal taste, although baking does take a lot of the burn out of the peppers. I've made this several times and I never have leftovers. My husband wishes I would make these for him every day. I don't recommend doubling the recipe; make multiple batches instead.
Provided by Kim Meissner
Categories Appetizers and Snacks Cheese
Time 45m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 0.6 g, Cholesterol 76.3 mg, Fat 10.7 g, Protein 8.7 g, SaturatedFat 6.4 g, Sodium 193.7 mg, Sugar 0.3 g
CHEESE EASY SQUARES
These little rye bread squares are easy to make and filled with the rich flavor of Parmesan cheese. They're perfect for parties or an afternoon snack.
Provided by Charlie
Categories Appetizers and Snacks Cheese
Time 25m
Yield 15
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the Parmesan cheese, mayonnaise, onion and reserved onion juice in a blender or food processor. Blend thoroughly. Spread the mixture evenly on slices of cocktail rye bread.
- Place cocktail rye bread slices on a large baking sheet. Bake in the preheated oven 10 minutes, or until lightly toasted.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 0.5 g, Cholesterol 3.8 mg, Fat 4.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 61.7 mg, Sugar 0.2 g
FIVE-CHEESE PIZZA CUPCAKES
Muffin-sized pizza cupcakes with a cheesy flavor.
Provided by Tegan Gordon
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Use the oil to lightly grease the cups of two 12-cup muffin tins.
- Take pizza dough and put enough in each cup to cover the bottom and 1/3 to 1/2 up the sides. Sprinkle garlic salt over top, then spoon 1 tablespoon sauce onto each crust.
- Layer toppings on the sauce: pepperoni, bell pepper, and onion. Add about 1 tablespoon Mexican cheese to each and continue layering toppings: salami, more bell pepper, and more pepperoni. Add a layer of mozzarella cheese and Cheddar cheese. Continue layering toppings until muffin cups are slightly overfull; the toppings should not overflow during cooking, they will settle into the tin.
- Bake in the preheated oven for 10 minutes. Remove from the oven and cool in the tins for 2 minutes before serving.
Nutrition Facts : Calories 162.1 calories, Carbohydrate 9.4 g, Cholesterol 24.6 mg, Fat 10.2 g, Fiber 0.5 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 584.4 mg, Sugar 1.6 g
CHESS PIE SQUARES
These heavenly little bars, adapted from the Southern cookbook author Julia Reed, are a modern-day, perfect-for-a-picnic version of a traditional custard pie made from flour, cornmeal, sugar, eggs, butter and buttermilk. They are like lemon bars without the lip-puckering citrus: a blanket of egg-rich custard generously laced with vanilla atop a lightly salted, crumbly shortbread crust. (If you don't have buttermilk, you can make an easy substitute by combining one tablespoon of white vinegar or lemon juice with a cup of milk. Let stand for 5 minutes, then measure out 3/4 cup.)
Provided by Margaux Laskey
Categories cookies and bars, dessert
Time 1h15m
Yield 24 squares
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Make the shortbread crust: In a large bowl, whisk together flour, sugar and salt. Cut in butter with a pastry blender or two forks until well blended and the dough holds together when you press a lump in your hand.
- Press dough evenly into the bottom of 9-by-13-inch baking dish. Bake until edges begin to brown, 15 to 18 minutes. Remove shortbread from oven and let cool slightly. Reduce oven temperature to 325 degrees.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes. Beat in egg yolks, one at a time, until well blended. Switch to the whisk attachment and slowly beat in vanilla and buttermilk until well blended. Beat in cornmeal and flour until just combined.
- Pour filling over crust. Bake for 25 to 30 minutes, or until the top is golden and set. Cool in the baking dish on a wire rack and cut the dessert into 24 squares (each about 2 inches) to serve.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 8 grams, Sodium 77 milligrams, Sugar 15 grams, TransFat 0 grams
BAKED CHEESECAKE SQUARES
If you like cheesecake, you'll love these bars.
Provided by R. Rosen
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease 8 inch square baking pan.
- To make the crust: In a large bowl, cream shortening and brown sugar. Gradually blend in flour and walnuts. Mixture will be crumbly.
- Set aside one cup of crust mixture. Press the rest of the mixture into the bottom of baking pan. Bake for 15 minutes.
- To make filling: in a large bowl, beat the cream cheese and sugar. Add in egg, milk, lemon juice and vanilla until well blended.
- Spread the filling over warm crust. Sprinkle top with remaining crust mixture. Bake for another 25 to 28 minutes. Let cool on wire racks before cutting.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 38.5 g, Cholesterol 48.7 mg, Fat 24.4 g, Fiber 1.2 g, Protein 6.1 g, SaturatedFat 7.2 g, Sodium 64.3 mg, Sugar 20.9 g
CHEESECAKE SQUARES
I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
NO-BAKE CHEESECAKE SQUARES
Provided by Food Network Kitchen
Time 2h25m
Yield 24 to 36 squares
Number Of Ingredients 13
Steps:
- Make the crust: Line a 9-inch-square baking dish with aluminum foil, leaving a 2-inch overhang on 2 sides. Put 1 stick butter, the granulated sugar and cocoa powder in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until the butter melts and the sugar dissolves. Add the egg and continue to cook, whisking, until the mixture is thick like hot fudge sauce, 3 to 5 minutes. Remove from the heat and stir in the graham cracker crumbs, coconut and chopped walnuts. Spread in the prepared baking dish. Cover with plastic wrap and refrigerate until set, about 45 minutes.
- Make the filling: Beat the cream cheese, 4 tablespoons butter, the vanilla and salt in a bowl with a mixer on medium-high speed until creamy. Add the confectioners' sugar and beat until stiff, then beat in the heavy cream until fluffy. Spread over the crust, cover and refrigerate until firm, at least 30 minutes.
- Make the topping: Put the chocolate and the remaining 2 tablespoons butter in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Quickly spread the chocolate over the filling. Top with whole walnuts and refrigerate until set, 30 minutes. Remove from the pan and cut into squares. Store in the refrigerator for up to 1 week.
SUNNY'S QUICK CHEESE PUFF SQUARES
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll the pastry out flat on a lightly floured surface with a floured rolling pin. Brush off any excess flour. In a small bowl, combine the mustard with a splash of water to loosen. Brush the mustard over the entire top of the pastry.
- In a small bowl, stir together the cheese, thyme and a few grinds of black pepper. Sprinkle the entire sheet of pastry with the cheese mixture. Gently roll the top of the pastry again to lightly embed the topping into the pastry. Cut into 2-inch squares and pinch one set of opposite corners together on each square or leave flat. Place on the prepared baking sheet.
- Bake until the squares are puffed and golden brown, 10 to 14 minutes. Serve warm or at room temperature.
CHEESE SQUARES
These appetizers are so good! The best part is you can make them ahead and freeze them and bake them frozen!
Provided by yooper
Categories Breads
Time 35m
Yield 80 serving(s)
Number Of Ingredients 7
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.
CHEESECAKE SQUARES
These lemony cheesecake treats come from Margaret Kolodji of Richboro, Pennsylvania.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Yield Makes 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
- With an electric mixer, cream butter and brown sugar. Add flour, and mix until just combined; set aside 1 cup for topping. Press remaining dough into bottom and 1/4 inch up sides of prepared pan. Bake until golden brown, about 10 minutes.
- Meanwhile, in a large bowl, beat cream cheese and granulated sugar until smooth. Add egg, milk, lemon juice, and vanilla; mix to combine.
- Spread filling in crust; crumble reserved dough on top. Bake until filling is set, about 25 minutes. Cool slightly, then cover with plastic wrap, and refrigerate at least 1 hour before cutting into squares.
CREAMY CHEESECAKE SQUARES
This is my favorite cheesecake made easy. It bakes in a jiffy and is rich, creamy and irresistible, especially when served with fresh fruit. -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, beat cream cheese and sugar. Add eggs, yogurt, vanilla, lemon juice and biscuit mix; mix just until smooth. Pour into a greased 9-in. square baking dish. Bake at 350° for 25-30 minutes or until center is nearly set. Place on a wire rack while preparing topping. In a bowl, combine sour cream, sugar and vanilla until smooth. Carefully spread over cheesecake. Bake for 4 minutes (topping will not brown or set). Cool on a wire rack for 1 hour. Refrigerate until completely cooled. Garnish with fruit if desired.
Nutrition Facts :
KETO CHILE-CHEESE SQUARES
Good for breakfast or on-the-go snack.
Provided by dojustice
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with nonstick spray.
- Whisk eggs and milk together in a small bowl.
- Layer 1/2 of the Cheddar and 1/2 of the Monterey Jack in the prepared pan. Sprinkle chile peppers over top, then layer with remaining cheese. Drizzle egg mixture over cheese.
- Bake in the preheated oven until set, 30 to 35 minutes. Cool for 15 minutes before cutting.
Nutrition Facts : Calories 332.6 calories, Carbohydrate 1.5 g, Cholesterol 141.2 mg, Fat 27.2 g, Fiber 0.1 g, Protein 20.7 g, SaturatedFat 16.7 g, Sodium 566.6 mg, Sugar 0.8 g
LEMON CHEESECAKE SQUARES
These cheesecake bars shine with fresh lemon flavor and have a stunning marbled surface. Feel free to shake up the flavors by using other fresh citrus juices and zests.
Provided by Dan Langan
Categories dessert
Time 6h30m
Yield 24 squares
Number Of Ingredients 14
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.
CRISPY FRIED CHEESE SQUARES
Melt-in-your-mouth crispy fried cheese squares are a no-nonsense appetizer that will have guests coming back for more. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Cheese
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in a saucepan over medium heat. Add the garlic and stir in 1/2 cup flour. Cook, stirring constantly, for about 2 minutes.
- Whisk in the milk, and cook, whisking constantly, until the sauce thickens.
- Bring to a boil, then add the cheeses and stir until melted and smooth. Add cayenne, salt and pepper to taste.
- Remove from the heat and pour into a 9-inch (23-centimeter) square pan. Cover with plastic wrap. Refrigerate until firm, at least 3 hours.
- Remove the plastic wrap and invert the cheese mixture onto a work surface. Cut into 6 large or 12 medium squares.
- Put the remaining 1/2 cup flour, the eggs and breadcrumbs in 3 separate bowls.
- Heat the oil in a deep fryer to 350 degrees F (180 degrees C).
- Dredge each cheese square in the flour, then dip in the eggs and finally coat with the breadcrumbs. Fry until golden brown, about 2 minutes. Drain on paper towels.
- To serve, place 1 large or 2 medium fried cheese squares on each plate. Toss the arugula with lemon juice, olive oil and salt and pepper to taste. Top the fried cheese with pickled vegetables and the arugula.
- Cook's Note:.
- You can substitute any of the cheeses in this recipe with your favorites. The cheese squares can be frozen before frying to make them easier to work with.
Nutrition Facts : Calories 48.4, Fat 3.2, SaturatedFat 1, Cholesterol 124, Sodium 47.4, Carbohydrate 0.4, Sugar 0.1, Protein 4.2
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