Sunday, January 2, 2011

Strawberry Cheesecake Bites

Welcome to 2011! Now that we have all survived the holidays and our pants are a little tighter we can sit back and relax. We are doing exactly that right now. Sitting on the couch and watching one last Vikings game for the year. Jason got into a fight with his snow plow on the four-wheeler again this morning and it's now listed on Craig's list along with his topper that he just HAD to have when he bought his truck last fall. After he gets these to things sold I think I might cut him off from that website. It's not bad he sells this stuff...but he always has to replace it with something else! Luckily he seems to have good luck at this as he already has a call on his topper, which is being sold because he now has a trailer for the business that needs a fifth wheel. Anyways about this wonderful dessert I'm going to give you the recipe for. I got a new cookbook at the Koehl Christmas grab and it's a Betty Crocker cookbook and all the recipes have a cake mix, brownie mix, cookie mix etc in all the dessert recipes. This make the recipes super easy and what can I say. I LOVE THAT! I had the duty of bringing the dessert to the Wiese Christmas last night at Mom and Dad's and I made this and a brownie ice cream cake I'll post later.

Strawberry Cheesecake Bites
Printer Friendly Recipe

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 c. Butter or Margarine
2 T Flour
3 Eggs
2 packages (8 oz each) cream cheese, softened
3/4 c. sugar
1 tsp vanilla
3/4 c strawberry spreadable fruit

1. Heat oven to 350 degrees. Spray bottom only of 13x9 in pan with cooking spray.

2. In medium bowl, stir cookie mix, butter, flour, and 1 eggs until soft dough forms. Press evenly in pan.

3. Bake 15 - 18 minutes or until light golden brown (Watch this closely the bottom of the cookies get really done if you over bake!). Cool 15 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and remaining 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.



4. Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1 in intervals.



5. Bake 25 - 30 minutes or longer until filling is set. Refrigerate until chilled, about 2 hours.




Recipe from Fix with a Mix Desserts, Betty Crocker

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