Festive Cranberry Cheese Squares Recipes

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.

Steps:

• In a large bowl, combine 2 cups flour, oats, brown sugar and butter; mix until crumbly. Press 2-1/2 cups of the crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes., In a large bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla and remaining flour. Spoon over prepared crust. In a small bowl, combine the cranberry sauce and cornstarch. Spoon over cream cheese mixture. , Sprinkle with the remaining crumb mixture. Bake at 350° for 30-35 minutes or until the center is almost set. Cool on a wire rack before cutting.

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , Preheat oven to 325°. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and refrigerate remaining cranberry mixture). Carefully spoon remaining filling on top. Return pan to baking sheet., Bake until center is almost set, 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Refrigerate leftovers.

Steps:

• Preheat oven to 350°F Grease 13x9-inch baking pan. In large mixing bowl, beat flour, oats, butter and 3/4 cup brown sugar until crumbly. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture firmly onto bottom of prepared pan. Bake 25 minutes or until lightly browned.
• Meanwhile, in a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth; stir in lemon juice. Spread over baked crust. In another medium mixing bowl, combine cranberry sauce, cornstarch and remaining 1 Tbps. brown sugar. Spoon over cheese layer. Top with reseved crumb mixture.
• Bake 45 minutes or until golden. Cool and cut into bars. Store covered in refrigerator.
• TIP: Cut into large squares. Serve warm and top with ice cream.

Steps:

• Put the packages of goat cheese in the freezer to harden slightly, about 15 minutes.
• Spread the dill out on a cutting board to dry for a few minutes. Mix together the cranberries and pistachios on another part of the cutting board.
• Remove the cheese logs from the freezer and take them out of the package. Gently roll one log over the dill, coating it almost completely. Do the same with the second log, rolling it in the cranberries and pistachios. Wrap the logs in plastic wrap and chill until time to serve.
• Serve with crackers.

Steps:

• Preheat oven to 350. Grease 13x9-inch baking pan. In a large mixing bowl, beat flour, oats, butter, and 3/4 cup brown sugar until crumbly. Reserve 1 1/2 cvups crumb mixture. Press remaining crumb mixture firmly on bottom of prepared pan. Bake 15 minutes or until lightly browned.
• Meanwhile, in a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth; stir in lemon juice. Spread over baked crust. In another bowl, combine cranberry sauce, cornstarch and remaining 1 tbs. brown sugar. Spoon over cheese layer. Top with reserved crumb mixture.
• Bake 45 minutes or until golden. cool and cut into bars. Store covered in refrigerator.

Steps:

• Drain pineapple, reserving juice in 1-cup measuring cup. Add enough water to reserved juice to measure 1 cup; pour into small saucepan. Reserve drained fruit for later use.
• Bring pineapple juice to boil. Add to gelatin mixes in medium bowl; stir 3 min. until completely dissolved. Stir in cold water. Add cranberry sauce and reserved pineapple; mix well.
• Pour into 8-inch square dish sprayed with cooking spray. Refrigerate 1-1/2 to 2 hours or until gelatin is set but not firm.
• Beat cream cheese and sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Spread over gelatin; sprinkle with nuts.
• Refrigerate 2 hours or until firm.