ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Cream Cheese Cinnamon Bars

Misc.
Cream Cheese Cinnamon Bars

2 lg tubes Pillsbury Cresents
2 8oz. Cream Cheese
1 cup sugar
1 tsp.vanilla
Topping;
3/4 cup sugar
1 tsp. cinnamon
1 stick butter

In large bowl soften cream cheese. Add sugar and
vanilla. Open 1 tube of cresents and unroll them
(do not tear apart) Put them in the bottom of a
9x13 pan. Spread cream cheese mixture over cresents
Put the other roll of cresents on top of cream
cheese. Melt 1 stick of butter and pour over cresents
Sprinkle sugar and cinnamon mixed together on top and
bake at 350 degrees for 30 minutes.

MsgID: 0050939
Shared by: Evelyn /Ohio
In reply to: ISO: cheesecake bars
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Val from MD
2
  Judy/AZ
3
  Evelyn /Ohio
4
  Vicky Hardin in Arlington, TX
ADVERTISEMENT
Random Recipes
  • Lemon-Cheese Chiffon (blender) (Jell-O, 1976)
  • LEMON-CHEESE CHIFFON "A fabulous mixture of cream cheese and Jell-0 Lemon Gelatin and ready-to-eat in 30 minutes." 1 (3 oz.) package Jell-O Lemon Flavor Gelatin 1 tablespoon sugar 3/4 cup boiling water 1 1/2 cups cru...
  • Cheese Crock (using cheddar and cream cheese)
  • CHEESE CROCK 4 cup cheddar cheese; shredded; softened 3 oz cream cheese; softened 2 tablespoon olive oil 1 teaspoon dry mustard 1 teaspoon garlic salt 2 teaspoons brandy In a large bowl, combine Cheddar cheese...
  • Charmie's Buffalo Chicken Wontons
  • I couldn't find Cheesecake Factory's recipe on the Internet. This is a basic recipe you could experiment with. Please share your results with us. CHARMIE'S BUFFALO CHICKEN WONTONS Source: Charmie777 Makes 24 wontons ...
  • Ellen's Boursin (food processor)
  • Ellen's Boursin "Boursin is generally served as an appetizer spread on crackers, or stuffed into cherry tomatoes, but sometimes we make roast beef sandwiches with a layer of boursin as a base." 1 (8 oz) pkg cream chees...
  • Chicken Breasts Adobo
  • CHICKEN BREASTS ADOBO "Adobo is a spicy, vinegary sauce much loved by Latino cooks." 4 cloves garlic, peeled 1 teaspoon dried oregano 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 tablespoons paprika 1/4 c...
ADVERTISEMENT
  • Mexican Meatball Casserole (Bisquick recipe, 1970's)
  • MEXICAN MEATBALL CASSEROLE "Stay tor supper!" You said it and you're glad. Now, somebody fix the meatballs and sauce - somebody else the cornmeal topping. And ole for a family of helpers." FOR THE MEATBALLS: 1 lb g...
  • Gold Label Exposition Scones (1930's)
  • GOLD LABEL EXPOSITION SCONES 3 cups flour (12 oz.) 3 level teaspoons baking powder 3 level tablespoons sugar (1 1/2 oz.) 4 level tablespoons shortening (fat) (2 oz.) 1/2 teaspoon salt 1/2 cup small seedless raisins 1...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Cream Cheese Cinnamon Bars
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!