‘Chocolate Chip and Cream Cheese Squares’
• 2 packages of chocolate chip cookie rolls
• 2 (8-ounce) packages cream cheese
• 1/2 cup sugar
• 1/2 tablespoon vanilla
• 2 eggs
Bring the cream cheese to room temperature. Preheat the oven to 350 degrees. Grease a 9x13-inch pan. Slice one cookie roll into thin slices.
Press them into the bottom of the pan to make a crust. Mix the cream cheese, sugar, vanilla and eggs. Beat well and spread over the cookie layer.
Slice the second roll thin and lay over the cream cheese mixture. Bake at 350 degrees for 35 to 40 minutes.
Cool and refrigerate. Cut into bars. Delicious.
First of all, I made the “Quick Venison Rotini Soup” featured in last week’s column, using ground beef instead of venison. It turned out to be a thick soup that had a little too much chili seasoning for my taste.
The next time, I would add one packet of seasoning and taste the soup before adding the other. I’d also add more liquid (water or juice from tomatoes) and eliminate the sugar.However, this would be for my taste. You might like it just fine.
Thanks again to Marlene Meredith for sending me this recipe. More of Marlene’s recipes will come later.
This week’s recipe may have appeared in this column some time ago. It’s delicious and easy to make — a great dessert for the holidays.
To make “Chocolate Chip and Cream Cheese Squares,” you will need: 2 packages chocolate chip cookie rolls, 2 (8-ounce) packages cream cheese, 1/2 cup sugar, 1/2 tablespoon vanilla and 2 eggs.
Grease a 9- x13-inch pan. Preheat the oven to 350 degrees. Slice one cookie roll and spread it on the bottom of the pan. Press slices together to make a crust.
Mix the cream cheese, sugar, vanilla and eggs. Beat well and spread over the cookie layer. Slice the second cookie roll and lay on the cream cheese mixture. Bake at 350 degrees for 35 to 40 minutes. Cool and refrigerate.
Slice into bars.
Do you have holiday recipes you’d like to share? Send them to me at PO Box 415, Craig, CO 81626 or call me at 824-8809.
Copyright Diane Prather, 2011
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