mud pudding cones

Ingredients

• Servings: 24
• 1 (14 ounce) package chocolate sandwich cookies (such as oreo®)
• 3 (3.9 ounce) packages instant chocolate pudding mix
• 6 cups milk
• 2 cups frozen whipped topping (such as cool whip®), thawed
• 2 (8 ounce) packages cream cheese, softened
• 24 flat-bottomed wafer ice cream cones
• 3 (3 ounce) packages gummy worms candy

Recipe

Ready Time: 1 hr 35 mins


• take the sandwich cookies apart, scrape the cream filling into a bowl, and place the cookie halves into a large resealable plastic bag. crush cookies into crumbs using a rolling pin.
• whisk pudding mix and milk in a large bowl until smooth; continue whisking for 2 minutes. allow to stand for 5 minutes to thicken. beat sandwich cream filling and whipped topping into pudding until smooth. beat cream cheese into pudding mixture until no longer lumpy, 2 to 3 minutes. mix cookie crumbs into pudding mixture.
• spoon the pudding mixture into a large resealable plastic bag, squeeze out the air at the top, seal the bag, and cut a small corner off one bottom corner of the bag.
• set cookie cones upright in a large baking dish and squeeze the pudding mixture into the cones. sprinkle a few candy worms on top of each cone. freeze cones for 30 minutes to chill.

In A Pan I

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 cup finely chopped pecans
• 1/2 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 cup whipping cream
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 1/2 cups milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 1/2 cups milk

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a small bowl, mix together flour and sugar. add chopped nuts if desired. stir in melted butter or margarine until all ingredients are combined. press mixture into a 9x13 inch pan.
• bake in preheated oven for 15 minutes. allow to cool.
• beat together cream cheese and confectioners sugar until smooth. spread over cooled crust.
• whip cream until stiff peaks form. spread half of whipped cream over cream cheese layer. in a small bowl, whisk together chocolate pudding mix and 1 1/2 cups milk until smooth. pour over whipped cream layer. in another small bowl, whisk together vanilla pudding mix and 1 1/2 cups milk. pour over chocolate layer. top with remaining whipped cream. chill overnight.

Sweet Corn Subji With Paneer And Cashew Nuts

Ingredients

• Servings: 3
• 1 tablespoon vegetable oil
• 1/2 cup cashews
• 2 green chile peppers, chopped
• 1 large onion, chopped
• 2/3 cup corn kernels
• 1/2 cup paneer, cubed
• 1 pinch salt to taste
• 1 pinch sugar
• 1 cup chopped fresh cilantro

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat oil in a large skillet over medium-high heat. stir in the cashews; cook and stir until fragrant, about 1 minute. stir in chiles and onion; cook and stir until onion is translucent, about 5 minutes. do not allow onion to brown.
• stir corn and paneer into onion mixture; season with salt and sugar. continue to cook and stir until hot, approximately 3 additional minutes. before serving, stir in cilantro.

eggnog cheesecake iii

Ingredients

• Servings: 1
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 3 tablespoons melted butter
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 3/4 cup eggnog
• 2 eggs
• 2 tablespoons
• 1 pinch ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. press into the bottom of a 9 inch spring form pan.
• bake in preheated oven for 10 minutes. place on a wire rack to cool.
• preheat oven to 425 degrees f (220 degrees c).
• in a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. blend in eggs, and nutmeg. pour mixture into cooled crust.
• bake in preheated oven for 10 minutes.
• reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. remove from the oven and immediately loosen cake from rim. let cake cool completely before removing the rim.

campfire breakfast sandwich

Ingredients

• Servings: 1
• 2 tablespoons butter
• 2 slices bread
• 1 egg
• 1 slice cheddar cheese

Recipe

Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 7 mins


• place a hobo pie toaster in the hot coals of a campfire to preheat for a few minutes.
• butter both slices of bread, then place one slice, butter-side down into the toaster. crack the egg the bread, and break the yolk. top with a slice of cheese and the second slice of bread, butter-side up.
• close the toaster, and place into the coals of the fire. cook for several minutes, turning frequently, until the bread has browned nicely on both sides.

Guacamole 'n Cheese

Ingredients

• Servings: 6
• 2 avocados - halved, pitted, and mashed
• 1 tablespoon lemon juice
• 1 teaspoon worcestershire sauce
• 2 drops hot pepper sauce (such as tabasco®), or to taste
• 1/2 cup grated cheddar cheese
• 1 medium tomato, chopped

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• stir mashed avocados, lemon juice, worcestershire sauce, and hot pepper sauce in a bowl. fold cheddar cheese and tomatoes into avocado mixture.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

clone of a cinnabon

Ingredients

• Servings: 12
• 1 cup warm milk (110 degrees f/45 degrees c)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup sugar
• 2 1/2 teaspoons bread machine yeast
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 3 hrs


• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select dough cycle; press start.
• after the dough has doubled in size turn it out a lightly floured surface, cover and let rest for 10 minutes. in a small bowl, combine brown sugar and cinnamon.
• roll dough into a 16x21-inch rectangle. spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. roll up dough and cut into 12 rolls. place rolls in a lightly greased 9x13 inch baking pan. cover and let rise until nearly doubled, about 30 minutes. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake rolls in preheated oven until golden brown, about 15 minutes. while rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. spread frosting on warm rolls before serving.

Chocolate Raspberry Cheesecake

Ingredients

• Servings: 1
• 1 cup chocolate cookie crumbs
• 3 tablespoons sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract

Recipe

Cook Time: 1 hr

Ready Time: 10 hrs


• in a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. press mixture into the bottom of a 9 inch springform pan.
• in a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. bring to boil, and continue boiling 5 minutes, or until sauce is thick. strain sauce through a mesh strainer to remove seeds.
• preheat oven to 325 degrees f (165 degrees c). in a metal bowl over a pan of simmering water, melt chocolate chips with half-and-half, stirring occasionally until smooth.
• in a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. beat in eggs one at a time. blend in vanilla and melted chocolate. pour half of batter over crust. spoon 3 tablespoons raspberry sauce over batter. pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. swirl batter with the tip of a knife to create a marbled effect.
• bake for 55 to 60 minutes, or until filling is set. cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. serve with remaining raspberry sauce.

valentine night strawberries

Ingredients

• Servings: 18
• 20 fresh strawberries
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons chopped walnuts
• 1 1/2 tablespoons confectioners' sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• dice two strawberries and set aside. cut the stems off of each of the remaining strawberries, forming a base for strawberries to stand on. starting at the pointed ends and cutting most of the way, but not completely through the stem end, slice each strawberry into four wedges.
• beat the cream cheese until fluffy; stir in the diced strawberries, walnuts, and powdered sugar. spoon or pipe about a teaspoon of mix into each strawberry.

jay's signature pizza crust

Ingredients

• Servings: 1
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
• stir the salt and oil into the yeast solution. mix in 2 1/2 cups of the flour.
• turn dough out a clean, well floured surface, and knead in more flour until the dough is no longer sticky. place the dough into a well oiled bowl, and cover with a cloth. let the dough rise until double; this should take about 1 hour. punch down the dough, and form a tight ball. allow the dough to relax for a minute before rolling out. use for your favorite pizza recipe.
• preheat oven to 425 degrees f (220 degrees c). if you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. if you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
• bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

cream cheese penguins

Ingredients

• Servings: 18
• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

Recipe

Preparation Time: 30 mins Ready Time: 35 mins


• cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. carefully insert about 1 teaspoon of cream cheese into each olive. slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. save the cut out piece and press into center of small olive to form the beak. if necessary cut a small slit into each olive before inserting the beak.
• set a big olive, large hole side down, a carrot slice. then, set a small olive the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. secure with a toothpick.

Halloween Brain Dip

Ingredients

• Servings: 3
• 2 avocados
• 1/2 cup prepared salsa
• 1 head cauliflower
• 6 thin slices red and blue fruit leather

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• slice the avocados in half. remove the seeds and set aside. scoop the avocado out of the skin into a bowl. mash with a fork or whisk and stir in the salsa. set aside. slice off one side of each pit to make it flat and expose the cores of the pits. they will look like eyes.
• remove all of the leaves from the cauliflower and remove the stem, leaving a nice hollow area with the outer part of the head intact. use toothpicks to hold it together if it starts to fall apart.
• place the cauliflower into a small bowl, so that the hollow is facing upwards and most of the cauliflower is up out of the bowl. the bowl is just for stability. fill with the avocado dip and arrange the pits as eyes. decorate the ''brain'' by weaving thin strands of red and blue fruit leather between the florets to make veins and arteries. i wrap the bowl with cheesecloth and decorate with red food coloring to make it even more horrific!

rita's eggs strata

Ingredients

• Servings: 12
• 10 slices stale bread
• 1/4 cup butter, softened
• 3 cups shredded cheddar cheese
• 3 cups shredded monterey jack cheese
• 8 eggs, beaten
• 2 cups half-and-half cream
• 2 cups milk
• 1 teaspoon brown sugar
• 1/4 teaspoon paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1 teaspoon mustard powder
• 1 teaspoon worcestershire sauce
• 1 tablespoon chopped fresh parsley for garnish

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• spread butter one side of each slice of bread. cut into quarters. lay half of the bread, butter side down, in the bottom of a 9x13 inch baking dish. top with half of the cheddar cheese and half of the monterey jack. layer the remaining bread over the cheese, and top with the other halves of the cheeses.
• in a large bowl, whisk together the eggs, half-and-half, and milk. stir in the brown sugar, salt, pepper, cayenne, onion powder, mustard powder, and worcestershire sauce. pour over the cheese and bread. cover, and refrigerate at least 6 hours, preferably overnight.
• preheat the oven to 325 degrees f (165 degrees c). bake the strata uncovered for 1 hour in the preheated oven. let stand for 10 minutes before serving. slice and garnish with fresh parsley.

pumpkin cheesecake bars

Ingredients

• Servings: 48
• 1 (16 ounce) package pound cake mix
• 3 eggs
• 2 tablespoons butter, melted
• 4 teaspoons spice
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (15 ounce) can pumpkin puree
• 1/2 teaspoon salt
• 1 cup chopped pecans

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees c (175 degrees c). coat a 15x10 inch jelly roll pan with non-stick spray.
• in a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons spice until crumbly. press bottom of prepared pan.
• in another large mixing bowl, beat cream cheese until fluffy. gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 teaspoons spice, and salt; mix well. pour over crust; sprinkle with pecans.
• bake 30 to 35 minutes, or until set.
• cool, then chill in refrigerator. cut into squares. store covered in refrigerator.

carrot cake iii

Ingredients

• Servings: 1
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups 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, 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.

Pap Walters' Cornbread

Ingredients

• Servings: 6
• 2 cups self-rising cornmeal
• 1/4 cup bacon fat, melted
• 1 pinch salt
• 2 eggs
• 1 1/3 cups buttermilk
• 1 cup cottage cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place a 9-inch cast iron skillet into oven, and preheat oven to 450 degrees f (230 degrees c).
• mix the cornmeal, bacon fat, salt, eggs, buttermilk, and cottage cheese together in a bowl. with an oven mitt, remove the hot skillet from the oven, and spray it with cooking spray. pour the corn bread batter into the hot skillet.
• bake in the preheated oven until the top of the corn bread is golden brown, about 20 minutes. check after 10 minutes. serve sliced in wedges.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice bread, torn into small pieces
• 1/4 cup bacon bits
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• prepare the grill for indirect heat.
• place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
• in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
• stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
• place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

chantal's new york cheesecake

Ingredients

• Servings: 1
• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 7 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9 inch springform pan.
• in a medium bowl, mix graham cracker crumbs with melted butter. press bottom of springform pan.
• in a large bowl, mix cream cheese with sugar until smooth. blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. mix in sour cream, vanilla and flour until smooth. pour filling into prepared crust.
• bake in preheated oven for 1 hour. turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. chill in refrigerator until serving.

stuffed blueberry toast

Ingredients

• Servings: 4
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons chopped almonds
• 2 tablespoons light brown sugar
• 1 teaspoon lemon juice
• 8 slices bread
• 3/4 cup blueberries, divided
• 2 eggs
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• butter flavored cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• stir the cream cheese, almonds, brown sugar, and lemon juice together in a bowl until the mixture is soft and thoroughly combined; spread over one side of each bread slice. place 1/4 of the blueberries a bread slice; press down on the berries to keep them from rolling off. top the blueberries with a cream cheese-spread slice. repeat 3 more times with remaining berries to make 4 blueberry sandwiches.
• beat the eggs, milk, vanilla extract, and cinnamon together in a bowl until blended. spray a skillet with cooking spray and heat over medium-low heat.
• dip each blueberry sandwich into the egg mixture on both sides; fry in the prepared skillet until golden brown, about 3 minutes per side.

herbed cream cheese with scallions and tuna

Ingredients

• Servings: 4
• 3 scallions (green onions), roughly chopped
• 1 teaspoon grated lemon zest (peel)
• 1 teaspoon dried basil
• 2 teaspoons lemon juice
• 8 ounces light cream cheese
• 6 ounces canned albacore tuna, drained and broken into small chunks
• salt and pepper, to taste

Recipe

• process scallions, zest and basil in a food processor until minced. add lemon juice and cream cheese; pulse until combined. transfer to a small bowl. stir in tuna, and season with salt and pepper. refrigerate.

herbed cream cheese with scallions and tuna

Ingredients

• Servings: 4
• 3 scallions (green onions), roughly chopped
• 1 teaspoon grated lemon zest (peel)
• 1 teaspoon dried basil
• 2 teaspoons lemon juice
• 8 ounces light cream cheese
• 6 ounces canned albacore tuna, drained and broken into small chunks
• salt and pepper, to taste

Recipe

• process scallions, zest and basil in a food processor until minced. add lemon juice and cream cheese; pulse until combined. transfer to a small bowl. stir in tuna, and season with salt and pepper. refrigerate.

pumpkin dip

Ingredients

• Servings: 4
• 1 (8 ounce) package cream cheese, softened
• 2 cups confectioners' sugar
• 1 (15 ounce) can solid pack pumpkin
• 1 tablespoon ground cinnamon
• 1 tablespoon spice
• 1 teaspoon frozen orange juice concentrate

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, blend cream cheese and confectioners' sugar until smooth. gradually mix in the pumpkin. stir in the cinnamon, spice, and orange juice until smooth and well blended. chill until serving.

granny kat's pumpkin roll

Ingredients

• Servings: 10
• 3/4 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 2 teaspoons spice
• 1 cup pumpkin puree
• 3 eggs
• 1 teaspoon lemon juice
• 2 tablespoons confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x13 inch jelly roll pan or cookie sheet.
• in a large bowl, mix together flour, sugar, baking soda, and spice. stir in pumpkin puree, eggs, and lemon juice. pour mixture into prepared pan. spread the mixture evenly.
• bake at 375 degrees f (190 degrees c) for 15 minutes.
• lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake the towel. carefully roll the towel up (lengthwise) with the cake in it. place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
• make the icing: in a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
• when the cake has cooled 20 minutes, unroll it and spread icing it. immediately re-roll (not in the towel this time), and wrap it with plastic wrap. keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. cut the cake in slices just before serving.

Morel Quiche

Ingredients

• Servings: 1
• 1 tablespoon butter
• 1 onion, chopped
• 1/2 cup chopped cooked ham
• 1 cup fresh morel mushrooms
• 1 pinch ground black pepper
• 1 prepared 9-inch single pie crust
• 4 eggs
• 1 cup heavy whipping cream
• 1 tablespoon all-purpose flour
• 1/2 cup shredded colby-monterey jack cheese

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter in a skillet over medium heat; cook and stir onion and ham in butter until onion is translucent, about 5 minutes. stir in morel mushrooms and cook, stirring often, until the mushrooms release their liquid, about 2 minutes. sprinkle in black pepper and remove from heat.
• fit pie crust into a 9-inch pie dish and crimp the edges with a fork. poke the bottom and sides of the pie crust several times with the fork.
• bake crust in the preheated oven just until lightly browned, about 10 minutes.
• whisk eggs, cream, and flour in a bowl until well blended; stir in colby-monterey jack cheese.
• spread ham and mushroom mixture into the pie crust and pour egg mixture over the filling.
• bake quiche in the preheated oven until crust is browned and the filling is set and lightly browned, about 45 minutes. serve hot or cold.

brick-oven pizza (brooklyn style)

Ingredients

• Servings: 2
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour
• 6 ounces low moisture mozzarella cheese, thinly sliced
• 1/2 cup no salt added canned crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 6 leaves fresh basil, torn

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins


• sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
• preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
• using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
• with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

vanilla crepes

Ingredients

• Servings: 12
• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
• heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
• fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

cream cheese penguins

Ingredients

• Servings: 18
• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

Recipe

Preparation Time: 30 mins Ready Time: 35 mins


• cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. carefully insert about 1 teaspoon of cream cheese into each olive. slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. save the cut out piece and press into center of small olive to form the beak. if necessary cut a small slit into each olive before inserting the beak.
• set a big olive, large hole side down, a carrot slice. then, set a small olive the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. secure with a toothpick.

Double Layer

Ingredients

• Servings: 1
• 4 ounces cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon sugar
• 1 1/2 cups frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 1 cup cold milk
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (15 ounce) can solid pack pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• in a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. gently stir in whipped topping. spread into bottom of crust.
• pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. when thickened, spread over cream cheese layer.
• refrigerate 4 hours, or until set.

blue cheese stuffed mushrooms with grilled onions

Ingredients

• Servings: 8
• 1 pound fresh mushrooms, stems removed
• 8 ounces blue cheese
• 3 medium onions, sliced into rings
• 1/4 cup olive oil

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 35 mins


• preheat an outdoor grill for high heat, and lightly oil grate. fill mushroom caps with crumbled blue cheese.
• place onion slices and mushrooms (cheese side up) the prepared grill. turn onions over frequently until tender. do not turn over mushrooms. grill until blue cheese has melted, and mushrooms are tender. remove mushrooms to a serving plate, and top with grilled onions.

Paul's Pumpkin Bars

Ingredients

• Servings: 2
• 4 eggs
• 1 2/3 cups sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups sifted confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. sift together the flour, baking powder, baking soda, cinnamon and salt. stir into the pumpkin mixture until thoroughly combined.
• spread the batter evenly into an ungreased 10x15 inch jellyroll pan. bake for 25 to 30 minutes in preheated oven. cool before frosting.
• to make the frosting, cream together the cream cheese and butter. stir in vanilla. add confectioners' sugar a little at a time, beating until mixture is smooth. spread evenly on top of the cooled bars. cut into squares.

Chocolate Chip Cheese Ball

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• in a medium bowl, beat together cream cheese and butter until smooth. mix in confectioners' sugar, brown sugar and vanilla. stir in chocolate chips. cover, and chill in the refrigerator for 2 hours.
• shape chilled cream cheese mixture into a ball. wrap with plastic, and chill in the refrigerator for 1 hour.
• roll the cheese ball in finely chopped pecans before serving.

vanilla crepes

Ingredients

• Servings: 12
• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
• heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
• fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Zucchini Tomato Pie

Ingredients

• Servings: 6
• 2 cups chopped zucchini
• 1 cup chopped tomato
• 1/2 cup chopped onion
• 1/3 cup grated parmesan cheese
• 3/4 cup biscuit baking mix
• 1/2 cup milk
• 3 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). grease a 10 inch pie pan.
• combine zucchini, tomato, onion, and parmesan cheese in prepared pie pan. in a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. beat until smooth, then pour over vegetable mixture.
• bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

Dip

Ingredients

• Servings: 1.25
• 1 (8 ounce) package cream cheese
• 1 1/2 teaspoons paprika
• 10 dashes hot pepper sauce
• 1/4 cup

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• in a medium saucepan over low heat, melt cream cheese. stir in paprika; mixture should be pink. stir in hot sauce and . serve warm or cold.

Chocolate Chip Cheese Ball

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• in a medium bowl, beat together cream cheese and butter until smooth. mix in confectioners' sugar, brown sugar and vanilla. stir in chocolate chips. cover, and chill in the refrigerator for 2 hours.
• shape chilled cream cheese mixture into a ball. wrap with plastic, and chill in the refrigerator for 1 hour.
• roll the cheese ball in finely chopped pecans before serving.

vanilla crepes

Ingredients

• Servings: 12
• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
• heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
• fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Asparagus Parmesan

Ingredients

• Servings: 5
• 1 tablespoon butter
• 1/4 cup olive oil
• 1 pound fresh asparagus spears, trimmed
• 3/4 cup grated parmesan cheese
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• melt butter with olive oil in a large skillet over medium heat. add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. drain off excess oil, and sprinkle with parmesan cheese, salt and pepper.

Cupcakes

Ingredients

• Servings: 24
• 2 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1 cup sugar
• 1/3 cup brown sugar
• 2 eggs, room temperature
• 3/4 cup milk
• 1 cup pumpkin puree
• cinnamon cream cheese frosting
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• preheat an oven to 375 degrees f (190 degrees c). grease 24 muffin cups, or line with paper muffin liners. sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
• beat 1/2 cup of butter, the sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. stir in the milk and pumpkin puree after the last egg. stir in the flour mixture, mixing until just incorporated. pour the batter into the prepared muffin cups.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• while the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. beat in the confectioners' sugar a little at a time until incorporated. add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. once the cupcakes are cool, frost with the cream cheese icing.

Carrot Cupcakes With Chocolate Cream Cheese Icing

Ingredients

• Servings: 12
• cream cheese icing:
• 2 ounces chocolate
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 4 cups confectioners' sugar
• 2 tablespoons heavy cream
• carrot cake:
• 2 eggs, lightly beaten
• 1 1/8 cups sugar
• 1/3 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1/2 cup crushed pineapple
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease 12 muffin cups.
• in small saucepan, melt chocolate over low heat. stir until smooth, and allow to cool to room temperature.
• in a bowl, beat together the cream cheese and butter until smooth. mix in chocolate, 1 teaspoon vanilla, and orange extract. gradually beat in the confectioners' sugar until the mixture is fluffy. mix in heavy cream.
• beat together the eggs, sugar, and brown sugar in a bowl, and mix in the oil and vanilla. fold in carrots and pineapple. in a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. mix flour mixture into the carrot mixture until evenly moist. fold in 1/2 cup walnuts. transfer to the prepared muffin cups.
• bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

pumpkin cake iii

Ingredients

• Servings: 1
• 2 cups sugar
• 1 1/4 cups vegetable oil
• 1 teaspoon vanilla extract
• 2 cups canned pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 12x18 inch pan. sift together the flour, baking powder, baking soda, salt and cinnamon. set aside.
• in a large bowl combine sugar and oil. blend in vanilla and pumpkin, then beat in eggs one at a time. gradually beat in flour mixture. stir in nuts. spread batter into prepared 12x18 inch pan.
• bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

cream cheese penguins

Ingredients

• Servings: 18
• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

Recipe

Preparation Time: 30 mins Ready Time: 35 mins


• cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. carefully insert about 1 teaspoon of cream cheese into each olive. slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. save the cut out piece and press into center of small olive to form the beak. if necessary cut a small slit into each olive before inserting the beak.
• set a big olive, large hole side down, a carrot slice. then, set a small olive the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. secure with a toothpick.

Crustless Spinach Quiche

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 5 eggs, beaten
• 3 cups shredded muenster cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
• heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
• in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
• bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.

Dirt Cake I

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 3 1/2 cups milk
• 1 (12 ounce) container frozen whipped topping, thawed
• 32 ounces chocolate sandwich cookies with creme filling

Recipe

• chop cookies very fine in food processor. the cream will disappear.
• mix butter, cream cheese, and sugar in bowl.
• in a large bowl mix milk, pudding and whipped topping together.
• combine pudding mixture and cream mixture together.
• layer in flower pot, starting with cookies then cream mixture. repeat layers.
• chill until ready to serve.
• add artificial flower and trowel. enjoy!

Humungous Cookies

Ingredients

• Servings: 2
• 1 cup unsalted butter
• 1 (8 ounce) package cream cheese
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 2 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups chopped semisweet chocolate
• 1 cup coarsely chopped walnuts

Recipe

• preheat oven to 375 degrees f. lightly grease two 12 inch pizza pans.
• stir together flour, baking soda and salt and set aside.
• using a large bowl, cream together butter, cream cheese and sugars. add eggs and beat until fluffy. add flour mixture to creamed mixture, blending until dough becomes stiff. stir in chocolate chunks and nuts until well blended.
• divide dough in two. press each half into the prepared pans. bake 20-25 minutes or until lightly browned around the edges. centers should be firm. cool in the pan on wire rack. serve by cutting into wedges.