mudbug
Chef Extraordinaire
Here's something to make with that leftover can of jellied cranberry sauce:
2 cups unsifted flour
1-1/2 cup oats
3/4 cup plus 1 T firmly packed brown sugar
1 cup butter, softened
One 8-oz pkg of cream cheese, softened
One 14-oz can of sweetened condensed milk
2 eggs
2 T cornstarch
One 16-oz can whole berry cranberry sauce
Beat flour, oats, 3/4 cup sugar and butter until crumbly. Reserving 1-1/2 cups of crumb mixture, press remaining mixture on bottom of greased 15 x 10 jelly roll pan. Bake at 350 for 15 minutes or until lightly browned.
In another bowl, beat cream cheese until fluffy, then gradually beat in condensed milk until smooth, and then beat in eggs. Spread over baked crust.
Combine remaining 1 T sugar and cornstarch, stir in cranberry sauce. Spoon over cheese mixture and top with reserved crumb mixture.
Bake at 350 for 40 minutes or until golden. Cool, chill, and cut into squares.
2 cups unsifted flour
1-1/2 cup oats
3/4 cup plus 1 T firmly packed brown sugar
1 cup butter, softened
One 8-oz pkg of cream cheese, softened
One 14-oz can of sweetened condensed milk
2 eggs
2 T cornstarch
One 16-oz can whole berry cranberry sauce
Beat flour, oats, 3/4 cup sugar and butter until crumbly. Reserving 1-1/2 cups of crumb mixture, press remaining mixture on bottom of greased 15 x 10 jelly roll pan. Bake at 350 for 15 minutes or until lightly browned.
In another bowl, beat cream cheese until fluffy, then gradually beat in condensed milk until smooth, and then beat in eggs. Spread over baked crust.
Combine remaining 1 T sugar and cornstarch, stir in cranberry sauce. Spoon over cheese mixture and top with reserved crumb mixture.
Bake at 350 for 40 minutes or until golden. Cool, chill, and cut into squares.
