Little Chefs

Pass Down the Joys of Thanksgiving Cooking with these Family Recipes

Homemade Cheesecake Bars

Makes 15 bars


2 packages refrigerated crescent rolls

2 packages of 8-ounce cream cheese, softened to room temperature

1 cup white sugar

1 tablespoon vanilla extract

1 stick (1/2 cup) melted butter

3/4 cup cinnamon sugar


  1. 1. Preheat oven to 350 degrees and liberally grease 13-by-9-inch baking pan with cooking spray. Set aside.
  2. 2. Lay one roll of crescent rolls in a single layer in the pan. Pinch together any open seams and stretch layer to fill baking pan.
  3. 3. With an electric mixer, beat the cream cheese, sugar and vanilla until blended smoothly. Spread mixture over the crescent layer in the pan.
  4. 4. Unroll the other crescent roll sheet on a cutting board, again pinching together the seams and lightly stretching as you go. Carefully place layer over the cheesecake filling, covering it completely. Pour melted butter evenly over the top and sprinkle the cinnamon sugar on top.
  5. 5. Bake for approximately 30 minutes, and let cool completely before chilling in the fridge. 

Sweet Potato Casserole with Marshmallows

Makes 8 servings


2 1/2 pounds sweet potatoes, cooked, peeled and smashed

2 eggs, beaten

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup white sugar

1/4 cup melted butter

1/2 cup milk

2 cups mini marshmallows

  1. 1. Preheat oven to 350 degrees, and spray 13-by-9-inch pan with cooking spray.
  2. 2. Mix sweet potatoes, white and brown sugars, cinnamon, milk, eggs and butter in large bowl.
  3. 3. Spread sweet potato mixture into pan.
  4. 4. Sprinkle the mini marshmallows over the top in a single layer. Be careful not to overload
  5. 5. Bake at 350 degrees for approximately 30 minutes, or until marshmallows are golden brown.