Ingredients
- Servings: 18
- 2 (8 ounce) packages cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions
- 2 tablespoons worcestershire sauce
- 1/2 (1.25 ounce) package taco seasoning mix
- 1/2 slice american cheese, sliced into strips
Recipe
Preparation Time: 15 mins
Ready Time: 2 hrs 45 mins
- mix together the cream cheese, shredded cheddar, green onion, worcestershire sauce, and taco seasoning mix in a large bowl. press the cheese mixture into a ball, turn it out a sheet of plastic wrap.
- use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end. place the cheese football on a plate, arrange the strips of american cheese like laces on the top of the cheese football. cover and refrigerate for at least 2 hours.
- remove the cheese ball from the refrigerator 30 minutes before serving.
Ingredients
- Servings: 1
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 2 hrs
- preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
- in a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. fold in pecans. pour into prepared pan.
- bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
- to make frosting: in a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. beat until the mixture is smooth and creamy. stir in chopped pecans. frost the cooled cake.
Ingredients
- Servings: 3
- 1 cup butter, softened
- 3 cups white sugar
- 6 eggs
- 1 ounce red food coloring
- 3 tablespoons unsweetened cocoa powder
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- 2 (8 ounce) packages cream cheese
- 12 ounces white chocolate
- 1 cup butter, softened
Recipe
- preheat oven to 325 degrees f (165 degrees c). grease and flour three 8 inch pans.
- in a large bowl, cream 1 cup butter with sugar. add eggs one at a time, beating well after each addition. mix food coloring with cocoa and add to mixture.
- add flour alternately with buttermilk. add vanilla and salt.
- mix baking soda with vinegar, and gently stir into mixture. be careful not to over mix.
- divide batter into three prepared 8 inch round pans. bake at 325 degrees f (165 degrees c) for 25 minutes. allow to cool.
- to make the white chocolate cream cheese icing: melt the white chocolate and allow to cool to lukewarm. in a large bowl, beat the cream cheese until light and fluffy. gradually beat in melted white chocolate and softened butter. beat until it is the consistency of whipped cream, then use to fill and frost the cake.
Ingredients
- Servings: 9
- 2 cups cone-shaped corn snacks (such as bugles®)
- 2 cups cheese-flavored crackers (such as cheez-it®)
- 2 cups small pretzels
- 1 cup crispy corn cereal squares (such as corn chex®)
- 1 cup mini shredded wheat cereal squares (optional)
- 1 cup pecan halves
- 1/2 cup butter, melted
- 1 tablespoon maple syrup
- 1 1/2 teaspoons worcestershire sauce
- 3/4 teaspoon seasoning
- 1/4 teaspoon cayenne pepper
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
- preheat oven to 250 degrees f (120 degrees c).
- combine cone-shaped corn snacks, cheese crackers, pretzels, corn cereal squares, mini shredded wheat squares, and pecan halves in a large bowl. whisk butter, maple syrup, worcestershire sauce, seasoning, and cayenne pepper in a separate bowl. pour butter mixture over snack mixture and toss lightly to coat. spread mixture into a 10x15-inch jelly roll pan.
- bake in the preheated oven until snacks are lightly toasted and liquid has been absorbed, about 1 hour; stir every 15 minutes.
Ingredients
- Servings: 1
- 6 eggs, separated
- 2 cups white sugar
- 2 cups all-purpose flour
- 6 tablespoons milk
- 1/4 cup butter, melted
- 4 teaspoons vanilla extract
- 4 teaspoons baking powder
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 cup half-and-half
- 1 (4 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
Recipe
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr 40 mins
- preheat oven to 350 degrees f (175 degrees c).
- grease and flour a 9x13-inch baking pan.
- beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. gradually beat in sugar until mixture holds soft peaks. beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. pour batter into prepared baking pan.
- bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.
- whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. pour half the 3-milk mixture into a pan deeper and longer than the cake. lay the cake into the milk mixture. use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in.
- beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. spread over the cake.
Ingredients
- Servings: 1
- 1 (18.25 ounce) package yellow cake mix
- 1/4 cup white sugar
- 3 eggs
- 1 (8 ounce) package cream cheese, room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cups blueberries
Recipe
Preparation Time: 20 mins
Cook Time: 45 mins
Ready Time: 2 hrs 35 mins
- preheat oven to 325 degrees f (165 degrees c). grease and flour a 10-inch bundt pan.
- in a large bowl, stir together cake mix and sugar. make a well in the center and pour in eggs, cream cheese, oil and vanilla. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. stir in blueberries. pour batter into prepared pan.
- bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
Ingredients
- Servings: 2
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 eggs
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 cup chopped walnuts
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 2 hrs 30 mins
- in a medium bowl, combine grated carrots and brown sugar. set aside for 60 minutes, then stir in raisins.
- preheat oven to 350 degrees f (175 degrees c). grease and flour two 10 inch cake pans.
- in a large bowl, beat eggs until light. gradually beat in the white sugar, oil and vanilla. stir in the pineapple. combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. finally stir in the carrot mixture and the walnuts. pour evenly into the prepared pans.
- bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. cool for 10 minutes before removing from pan. when completely cooled, frost with cream cheese frosting.
