Ooey Gooey Butter Cake Bars

Ooey Gooey Butter Cake Bars 

| Makes 64 1-inch bars | Print Recipe
Ingredients
1 box of yellow cake mix (1 pound)
4 ounces of butter, melted
3 eggs
8 ounces of cream cheese, softened
1 pound (16 ounces) of powdered sugar
1 tsp. of vanilla extract
Prepare
1. Preheat oven to 350 F. Line an 8 x 8 inch pan with parchment paper.
2. Make the base first: mix together cake mix, butter and 1 egg.
3. Pat into pan, create an even layer.
4. Make the ooey gooey layer: Cream together the cream cheese, 2 eggs, sugar and vanilla.
5. Pour gooey layer over cake layer, spread to edges.
6. Bake for 45 minutes* or until edges are golden brown, center should be a creamy yet solid consistency like cheesecake or heaven. (*updated)
7. Cool completely in pan before cutting into 1-inch sqaures with a clean, dry knife. For best square results, pop into freezer and chill before slicing.

Crustless Lemony Cheesecake

Ingredients

•     Nonstick cooking spray
• 12  ounces  cream cheese, softened
• 1/2  cup  sugar
• 2  tablespoons  lemon juice
• 1  tablespoon  all-purpose flour
• 1/2  teaspoon  vanilla
• 1/2  cup  sour cream
• 3    eggs, lightly beaten
• 2  teaspoons  finely shredded lemon peel
• 1  cup  warm water
•     Fresh raspberries (optional)
•     Fresh mint (optional)

Directions

1. Lightly coat a 1-quart soufflé dish or casserole with cooking spray. Tear off an 18x12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross; set aside.
2. For filling, in a large bowl, combine cream cheese, sugar, lemon juice, flour, and vanilla. Beat with an electric mixer on medium speed until well mixed. Beat in sour cream until smooth. Add eggs, beating on low speed just until combined. Stir in lemon peel.
3. Pour mixture into the prepared soufflé dish; cover tightly with foil. Pour the warm water into a 3 1/2- to 5-quart slow cooker. Bringing up the foil strips, lift the ends of the strips to transfer the dish to the cooker. Leave foil strips under dish.
4. Cover and cook on high-heat setting for 2 1/4 to 2 3/4 hours or until center is set.
5. Carefully lift with foil strips to remove dish; discard foil strips. Cool completely on a wire rack. Cover and chill for 4 to 24 hours. To serve, spoon cheesecake into dessert dishes. If desired, garnish with raspberries.

Nutrition Facts

• Servings Per Recipe 8 servings
• Calories253,
• Total Fat (g)19,
• Saturated Fat (g)11,
• Cholesterol (mg)131,
• Sodium (mg)159,
• Carbohydrate (g)15,
• Protein (g)6,
• Percent Daily Values are based on a 2,000 calorie diet

CRUSHED PINEAPPLE CAKE

BEAT TOGETHER:
1/4 c. margerine
1 c. sugar
1 teas. vanilla
2 eggs
FOLD IN:
2 c. flour
1 teas. soda
1 teas. salt
1 can crushed pineapple
Pour into a 9x13 greased pan
MIX TOGETHER:  ( then sprinkle over  batter)
1/2 c. brown sugar
1/2 cup coconut
BAKE: 350 degrees for 35-40 minutes
TOPPING:
Bring the  following  ingredients to a boil ...stirring  constantly
1/2 c. sour cream
1/2 teas. vanilla
1/2 c. granulated  sugar
1/2 c. soft  margerine
Pour over  hot cake...
ENJOY!!!!!

BANANA CREAM PIZZA

This variation of banana cream pie is so good and easy and is always a pleaser

Prep Time: 15 min
Bake Time: 20 min
Skill Level: Beginning
Servings: 6

8 Rhodes Texas™ Rolls, thawed and risen
2/3 cup brown sugar
1/4 cup butter, softened
1/3 cup chopped pecans
2 cups banana cream pudding (made from small box directions)
1-2 bananas, sliced
1 cup whipped topping

Press rolls together and roll dough into a 13-inch circle. Place on a 12-inch sprayed pizza pan. Turn up edges of dough to form a ridge. Let rise 10 minutes. Combine brown sugar, butter, and pecans. Sprinkle evenly over crust. Bake at 350°F 20 minutes. Remove from oven.

Cool crust completely. Arrange bananas on crust. Spoon prepared pudding over bananas. Top with whipped topping.
ENJOY!!!!