Lemon Cream Cheese Bars (Sandra)

I got this recipe from: "Recipe Tips.com"- the only change I made was to double the amount of cream cheese. When you bake it, 20 min is lots otherwise the crust gets a bit too hard.

Cream Cheese Lemon Bars Recipe

recipetips.com - Moist and full of flavor, these lemon bars are a spring classic. Lemon zest and lemon juice provide a fresh lemony flavor to these lemon bars. This easy bar recipe is just one of many you will find on our site.

Cream Cheese Lemon Bars Recipe (+)

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Categories: Easter, Dessert, Oils, Herbs & Seasonings, Brunch, Dinner, Lunch, Bake - Oven,Mother's Day, Dairy.

  

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ChrissyMonster's Comment:

"Does anyone know what "1/2 lemon, grated" means? Do they mean just the zest......"

Ingredients

• 1 box lemon cake mix
• 1/3 cup butter or margarine - softened
• 1 egg
• 8 ounces cream cheese - softened
• 1 cup powdered sugar
• 1/2 lemon - grated
• 2 tablespoons lemon juice or 1/2 fresh squeezed lemon
• 2 eggs
• 1 teaspoon vanilla

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

Container: 9 x 13 baking pan and a mixing bowl

Serving Description: 1 bar

Directions

• In a mixing bowl, blend dry cake mix, butter, and 1 egg.
• Press into a 9 x 13 pan, ungreased.
• Beat the cream cheese until smooth.
• Gradually blend in the powdered sugar.
• Stir in lemon peel and lemon juice until smooth.
• Reserve 1/2 cup of this mixture and refrigerate it for later use.
• Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.
• Spread over the cake mixture.
• Bake at 350° until set, approximately 25 to 30 minutes.
• Cool completely.
• Spread the reserved cream cheese mixture onto the bars.
• Refrigerate until firm; then cut into squares and serve.

White Chocolate & Lime Cheesecake Bars (Sandra)

7oz white lint chocolate
20 chocolate sandwich cookies
1/2 c chilled whipping cream
8oz brick cream cheese
3 Tbsp sugar
3 Tbsp fresh lime juice
1 Tbsp lime zest
lime slices or twists for garnish

Line an 8x8 pan with foil. Melt white chocolate in a double boiler then set aside. Finely grind cookies and add 2 Tbsp melted white chocolate. Stir until mixture clumps together and firmly press into baking pan. Chill while making filling.
Beat whipping cream in med bowl. In large bowl, beat cream cheese, sugar, lime juice and zest until smooth. Beat in remaining melted chocolate. Fold in whipped cream in 2 additions, then spread over prepared crust. Chill at least 2 hours. Using foil, lift cheesecake out of pan and cut into 9 bars. Garnish with lime or chocolate curls.

Toffee Squares (quick and easy!) (Kim)

warning: addictive

saltine crackers (enough to cover the bottom of a 9x13 pan)
1 c. butter
1 c. brown sugar
3/4 c. chopped walnuts (optional)
2 c. chocolate chips

1. Grease bottom of pan and line with crackers (they fit perfectly).
2. In pot over medium heat bring butter and sugar to a boil. Boil 3 minutes stirring constantly. Remove from heat and pour over crackers.
3. Bake in over at 400˚ for 5-6 minutes.
4. Pour chocolate chips over top and let sit for 1 minute. Then spread the melted chocolate evenly over toffee.
5. Sprinkle with nuts. Cool at least an hour in the fridge. Delicious!!
*note: when I made this the first time, it would have been better to use just a bit less of the caramel mixture, as when I poured it on top, some flooded underneath the crackers and made it a tiny bit tougher to remover from pan. Also, I found I didn't need quite all the chips. I think 1 3/4 did the job.

Apple Pie Bars (Hilda)

Crust - use your favorite pastry recipe.  I use the one on the Tenderflake lard box.

Filling - 1/2 c   finely crushed corn flakes
             4        large apples peeled and chopped
             1 c     sugar
             1 tsp  cinnamon

Mix pastry according to recipe.  Roll out on lightly floured surface to fit a 11 x 17 jelly roll pan.  Pastry sheet should be fairly thin.  Place a clean, thin tea towel over sheet of pastry and roll pastry and tea towel together over rolling pin. Place pastry at one end of pan and unroll over the pan.  There should be excess pastry over the edges.
Mix filling in a bowl and spread evenly over bottom crust.
Roll out another thin sheet of pastry and place over apple filling.  Seal edges and cut off extra pastry.  Cut slits in the top.  Brush lightly with milk or cream and sprinkle with sugar.
Bake at 375 degrees for 35 min.
If using the recipe on the Tenderflake lard box, there will be more pastry than is needed for this recipe. This can be used for another recipe or frozen for another time.

Frozen Toblerone Mousse Squares (Sandra)

1 c oreo baking crumbs
1/4 c melted butter
2 bars (100g each) Toblerone Swiss Chocolate, divided
2 bricks (250g each) cream cheese
1 can (300mL) sweetened condensed milk
1 c thawed cool whip topping

Mix crumbs and butter, press onto bottom of saran wrap lined 9" square pan. Microwave 1 1/2 toblerone bars on medium for 1 minor until melted. Beat cream cheese in large bowl until creamy. Gradually beat in milk. Blend in melted chocolate. Whisk in cool whip. Spoon over crust; cover. Freeze 6 hours. Chop remaining 1/2 choc bar, sprinkle over dessert. Use saran wrap to lift dessert out of pan before cutting to serve. Serves 2...ha ha! :)

Indoor S'mores (Jacob)

Cooking Spray, 12 graham crackers, 3 cups of milk chocolate chips, 2 tablespoons peanut butter, 3 cups of mini marsh mellows!

1. Spray the Rectangular 13 X 9 inch pan with cooking spray (or butter)!

2. Put 12 graham crackers in a plastic bag. Seal bag closed! Squeeze the bag until the crackers are broken into small pieces (the crackers should be the size of a postage stamp)!

3. Put 3 cups of milk chocolate chip and 2 tablespoons of peanut butter in a Large saucepan! Cook over low, stirring it all the time with a wooden spoon! heat until the chocolate chips are melted. Take saucepan off stove! Stir the 3 cups of mini marsh mellows and the graham crackers into the chocolate!

4. Spread the mixture into the sprayed pan, using the back of a wooden spoon. Put pan of bars in the refrigerator for about 1 hour or until firm. Cut the bars into 8 by 6 rows and put them back in the refrigerator when done!

Enjoy!! ;)

Jacob's Indoor S'mores (Jacob Rempel)

12 graham cracker squares
3 cups milk chocolate chips
2 tbps peanut butter
3 cups miniature marshmallows
rectangular 9x13" pan
put graham crackers in a baggy, seal and crush into small pieces
melt chocolate chips and peanut butter in a sauce pan over low heat
stir in crackers and marshmallows, spread in a pan, refrigerate and enjoy

Lemon Bars (Elsie)

This recipe is found on page 200 in Ina Garten Barefoot Contessa Parties Cookbook. It's really good!

Crust
1/2 pound (1 cup) unsalted butter @ room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 tsp salt

Filling
6 extra large or 7 large eggs at room temperature
3 cups granulated sugar
2 tbsp fresh grated lemon zest
1 cup freshly squeezed lemon juice (4-6 lemons)
1 cup all-purpose flour

Preheat oven to 350 degrees.
Crust; cream the butter and sugar until light with an electric mixer. Combine flour and salt and add to butter mixture on low mixer speed until just mixed. Dump dough onto a floured board and form into a ball. Press dough into a 9x13x2 inch baking pan,building up a 1/2 inch edge on all sides. Chill.
Bake for 15-20 minutes until vey lightly browned.Let cool on a wire rack. Leave oven on.

Filling;
Whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour over crust and bake @ 350 for 30-35 minutes, until filling is set, but still a little jiggly.
Let cool to room temperature. Cut into triangles or rectangles  or squares and dust with icing sugar.

Grandma's Chocolate Banana Squares (Elsie)

1/3 cup oil
2 squares semi-sweet chocolate
Heat in 8x8 pan in 350 degree oven for 5 minutes.

3/4 cup water
1/2 cup mashed ripe banana
1 egg
1 tsp vanilla
1 cup sugar
1 1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda


Mix together water, banana, egg and vanilla.
In another bowl mix sugar,flour, salt and baking soda
Add wet ingredients and dry ingredients all at once to chocolate mixture, stir with fork until smooth and creamy, approx. 2 minutes.
Bake @ 350 40- 45 minutes. Cool & glaze.

Glaze
Heat 1/3 cup peanut butter and 2 squares semi-sweet chocolate until melted . Blend well. Pour over cooled cake.
Once the cake and glaze have cooled completely, cover pan tightly and refrigerate. Keeps 4 or 5 days and gets very moist and fudgy.

Pineapple Squares (Elsie)

This is the best pineapple square recipe I've ever come across!

Crust
1/2 cup butter or marg.
1/4 cup of sugar
1 cup flour
1/2 tsp salt
Cream together butter and sugar. Add flour and mix until crumbs are formed, then blend well with hands to form a soft smooth dough. Press evenly into bottom of 8"x8"  ( 9"x9"works too ) pan with about 1/2 inch extending up sides of pan. Prick pastry with fork. Bake @ 350 for 15 minutes.

 Topping
1   cup well drained unsweetened crushed pineapple ( I usually do this before I make the pastry,it takes awhile to drain.)
2/3 cup sweetened condensed milk (approx. 1 can)
1/2 tsp vanilla
1 1/2 cup coconut ( I use unsweetened )

Spread pineapple over hot crust
Blend milk,vanilla and coconut, spoon over pineapple.
Bake @ 350 for 30 minutes.

Grandma's Choc Chip Date Squares

Chop 1 1/4 c dates. Pour 1 c boiling water over dates & let cool. Cream together: 1 c marg, 1 1/4 c sugar, 2 eggs. Stir in gradually 1 3/4 c flour, 1 1/2 tsp soda. Mix well. Stir in date mixture, 1 tsp vanilla, 1/2 c choc chips. Pour in greased & floured 9x13 pan.
Topping:
1/2 c choc chips
1/2 c chopped walnuts
1/2 c brown sugar
Sprinkle over cake. Bake 350F for approx 30 min.

Chocolate Topped Crunchies (Erma's)

1/3 c brown sugar
3 Tbsp corn syrup
2 Tbsp crunchy peanut butter
2 Tbsp melted margarine
1/2 tsp vanilla
2 c bran flakes
4 squares chocolate
1/3 c crunchy peanut butter

Combine sugar,syrup, 2 Tbsp peanut butter, butter & vanilla. Add cereal. Mix well. Press into greased 8" square pan & bake 375F for 5min. Melt choc + 1/3 c peanut butter and spread evenly over baked layer. Cool & store in fridge.