cream cheese cut-outs i

Ingredients

• Servings: 5
• 1 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sifted confectioners' sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Recipe

• cream butter and cream cheese until fluffy; gradually blend in sugar. stir together flour and salt; stir into creamed mixture. cover; chill dough several hours or overnight.
• preheat oven to 375 degrees f (190 degrees c).
• divide dough into thirds. on lightly floured surface, roll out dough, one section at a time. (keep the other sections refrigerated.) cut out with cookie cutter to desired shapes.
• place on ungreased cookie sheet. bake until firm, but not brown, about 12 minutes. if desired, sift additional confectioners' sugar over slightly warm cookies.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

Czech Kolache

Ingredients

• Servings: 4
• 1/2 cup warm water
• 2 (.25 ounce) packages active dry yeast
• 1 cup warm milk (110 degrees f/45 degrees c)
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/2 cup melted shortening
• 2 cups sifted all-purpose flour
• 2 eggs
• 3 1/2 cups all-purpose flour
• 2 egg yolks
• 3 tablespoons white sugar
• 1/8 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 cup raisins
• 2 cups cottage cheese

Recipe

• pour yeast into 1/2 cup of lukewarm water. set aside to soak.
• in a separate bowl mix together 1 cup milk, 1/2 cup sugar, 1 teaspoon salt. add 1/2 cup melted shortening and 2 cups sifted flour. beat well. add in 2 beaten eggs and yeast mixture and mix well. set aside to rest until bubbly and spongy.
• add 3 1/2 cups of flour and blend well. set aside to rise for 1 hour. punch down and let rise again for 1 hour.
• to make filling: beat together 2 egg yolks, 3 tablespoons sugar, 1/8 teaspoon salt, 2 tablespoons flour and 1 cup of raisins. add cottage cheese and mix well.
• pinch off 1 inch balls from dough and press an indentation in the center of each. put filling in. let rise 15 minutes, then bake at 425 degrees f (220 degrees c) until golden - 12-18 minutes.

pumpkin cupcakes with cream cheese frosting

Ingredients

• Servings: 36
• cupcakes:
• 3 cups baking mix (such as bisquick ®)
• 1 (15 ounce) can pumpkin puree
• 1 cup white sugar
• 1 cup brown sugar
• 4 eggs
• 1/4 cup butter, softened
• 1/4 cup milk
• 2 teaspoons spice
• cream cheese frosting:
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 1/2 cups confectioners' sugar, divided
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease or line 36 muffin cups with paper liners.
• beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and spice together in a bowl using an electric mixer on low speed until well mixed; spoon into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
• beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed; increase to high speed and beat until fluffy. gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
• spoon frosting into a resealable plastic bag and snip 1 corner. pipe frosting the cooled cupcakes.

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.

Mexican Casserole

Ingredients

• Servings: 4
• 1 (16 ounce) can refried beans
• 3/4 onion, diced
• 5 (10 inch) flour tortillas
• 1 cup salsa
• 2 cups shredded cheddar or colby jack cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). spray a 9-inch pie pan with non-stick cooking spray.
• in a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
• place one tortilla in the bottom of the greased pan. spread about 1/3 cup of the bean mixture over it. layer a few tablespoons of salsa over this. then, place another tortilla over the salsa, and add more of the bean mixture. follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. on the top layer, make sure to use lots of salsa and cheese!
• bake until the cheese is melted, approximately 15 to 20 minutes.

Ham And Swiss Casserole

Ingredients

• Servings: 4
• 2 cups egg noodles
• 2 tablespoons vegetable oil
• 1 cup chopped onions
• 1 (6 ounce) can mushrooms, drained
• 1 cup diced cooked ham
• 1 cup diced swiss cheese
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 eggs
• 1/4 cup milk
• 1/4 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• preheat oven to 400 degrees f (200 degrees c).
• toss drained noodles with 2 teaspoons of the oil. heat remaining oil in a skillet and saute onion over medium heat until soft. combine noodles, onion, mushrooms, ham, swiss cheese, salt and pepper. transfer to a greased 3 quart casserole dish. in a bowl mix together egg and milk; pour over noodle mixture. sprinkle with parmesan cheese.
• bake in a preheated oven for 30 minutes.

speedy chili pot pie

Ingredients

• Servings: 6
• 2 (15 ounce) cans turkey chili with beans, undrained
• 1 (8.5 ounce) package corn bread/muffin mix
• 1/3 cup milk
• 1 egg
• 2 tablespoons shredded cheddar cheese, or as desired (optional)
• 1 tablespoon sour cream, or as desired (optional)

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• pour the turkey chili into a 9-inch pie dish. in a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
• bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. sprinkle with cheddar cheese and a dollop of sour cream.

Bacon Popcorn

Ingredients

• Servings: 10
• 1/2 cup bacon grease
• 3/4 cup unpopped popcorn kernels
• 1/2 teaspoon seasoned salt, or to taste
• 3 tablespoons bacon bits (optional)
• 1 cup shredded cheddar cheese (optional)

Recipe

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


• measure the bacon grease into a 6 quart pot and place over high heat. add one or two popcorn kernels as testers. when the test kernels pop, add the rest of the popcorn and cover with a lid. as the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. when the popping slows down, remove the pan from the heat and let it finish popping.
• pour the popcorn into a large bowl or paper sack. season with half of the seasoned salt and stir. taste before adding more salt if desired. toss with bacon bits and shredded cheddar cheese for an extra special treat. store leftovers in lunch sacks or sandwich bags.

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.

snowflake truffles

Ingredients

• Servings: 16
• 1 1/3 cups shredded coconut
• 1/2 cup confectioners' sugar
• 3 1/2 ounces ricotta cheese
• 16 whole almonds
• 2 1/2 (1 ounce) squares white chocolate
• 2 2/3 tablespoons heavy cream
• 1/4 cup shredded coconut

Recipe

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


• in a medium bowl, mix together 1 1/3 cups shredded coconut, sugar, and ricotta cheese to form a dough-like texture. divide into 16 portions. roll each portion into a ball, pressing one almond each into the center of each; cool in freezer for 20 minutes.
• place the white chocolate in a large stainless steel bowl and set over a saucepan of barely simmering water to melt. while the chocolate is melting, stir in the heavy cream. use a toothpick or fork to dip the truffles in the chocolate mixture. arrange coated truffles on a platter. sprinkle 1/4 cup coconut over the truffles while the chocolate is still melted. cool in refrigerator until the chocolate coating solidifies.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice white 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.

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.

pecan cheesecake

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 1/4 cups white sugar
• 3 eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup pecan liqueur
• 1 cup sour cream
• 1/4 cup confectioners' sugar
• 1 teaspoon pecan liqueur
• 1 cup ground pecans
• 1/2 cup graham cracker crumbs
• 1 1/2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 3/4 cup pecan halves

Recipe

• combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. press firmly into the bottom of a 10 inch springform pan.
• in a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended. add the eggs, one at a time, blending well. add vanilla extract. add 1/2 cup liqueur, and blend for 5 minutes. pour the filling on top of the crust
• preheat the oven to 350 degrees f (175 degrees c). bake for approximately 1 hour. the cake should be golden brown, and will have risen to the top of the pan. turn off the heat, and let cool in the oven for 2 1/2 hours. when cool, remove the rim of the springform pan.
• in a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. spoon the top of the cooled cheesecake.
• in a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. sprinkle the pecan topping on the cheesecake. carefully press the pecan topping into the sides of the cheesecake. garnish the top and sides with pecan halves.

sweet pumpkin cupcakes with cream cheese frosting

Ingredients

• Servings: 24
• cupcakes:
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 3/4 cup water
• 1/3 cup canola oil
• 1 (16 ounce) can pumpkin puree
• cream cheese frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease or line 24 muffin cups with paper liners.
• beat cake mix, eggs, water, and canola oil together in a bowl using a hand mixer on medium speed until smooth, about 2 minutes. add pumpkin and beat until batter is smooth; pour into prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. place cupcakes on a wire rack to cool completely.
• beat cream cheese and butter together in a bowl using an electric mixer until smooth; add vanilla extract and beat until smooth. beat confectioners' sugar, 1/4 cup at a time, into cream cheese mixture until frosting is smooth and creamy. refrigerate frosting until chilled, at least 30 minutes.
• spread frosting cupcakes and refrigerate frosted cupcakes until chilled, at least 1 hour.

creamy with ricotta cheese

Ingredients

• Servings: 1
• 1 (9 inch) unbaked 9-inch pie crust
• 1 cup ricotta cheese
• 2 eggs, lightly beaten
• 1 (16 ounce) can solid-pack pumpkin
• 3/4 cup firmly packed brown sugar
• 1 (5.3 ounce) can evaporated milk
• 1 1/2 teaspoons spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). press pie crust into a pie plate.
• beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. stir pumpkin, brown sugar, evaporated milk, spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

carrot cake iii

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.

double layer pumpkin cheesecake

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine cream cheese, sugar and vanilla. beat until smooth. blend in eggs one at a time. remove 1 cup of batter and spread into bottom of crust; set aside.
• add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. carefully spread over the batter in the crust.
• bake in preheated oven for 35 to 40 minutes, or until center is almost set. allow to cool, then refrigerate for 3 hours or overnight. cover with whipped topping before serving.

Slow Cooker Creamed Corn

Ingredients

• Servings: 10
• 1 1/4 (16 ounce) packages frozen corn kernels
• 1 (8 ounce) package cream cheese
• 1/2 cup butter
• 1/2 cup milk
• 1 tablespoon white sugar
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• in a slow cooker, combine corn, cream cheese, butter, milk, and sugar. season with salt and pepper to taste.
• cook on high for 2 to 4 hours, or on low for 4 to 6 hours.

Christmas Chip Dip

Ingredients

• Servings: 16
• 2 cups softened cream cheese
• 1 (6.5 ounce) jar green or red pepper jelly
• 1/4 cup chopped pecans

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• spread cream cheese in a clear, shallow bowl. spread jelly over cream cheese, and sprinkle pecans on top.

Clam Dip

Ingredients

• Servings: 16
• 2 (8 ounce) packages cream cheese
• 3 green onions, finely chopped
• 2 (8 ounce) cans minced clams, drained
• 2 teaspoons lemon juice
• 1 (1 pound) loaf round sourdough bread

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a mixing bowl, combine cream cheese, green onions, clams and lemon juice. cut the top out of the bread and hollow the bread out. pour the clam mixture into the bread bowl and place the bread top back on the bread bowl.
• bake in a preheated 350 degrees f (175 degrees c) oven for 60 minutes. serve with the bread you removed from the loaf when hollowing it out.

holiday ginger snap crust

Ingredients

• Servings: 1
• 1 1/2 cups crushed gingersnap cookies
• 1/3 cup brown sugar
• 6 tablespoons melted butter
• 12 gingersnap cookies, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. press gingersnap mixture into the bottom of a springform pan. arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
• bake in the preheated oven until set, about 7 minutes. cool completely.

Carrot Pineapple Cake I

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• mix flour, baking soda, baking powder, salt and cinnamon. make a well in the center and add sugar, oil, eggs and vanilla. mix with wooden spoon until smooth. stir in carrots, coconut, walnuts and pineapple.
• pour into 9x13 inch pan. bake at 350 degrees for about 45 minutes. don't panic, the center will sink a little. allow to cool.
• to make the frosting: cream the butter and cream cheese until smooth. add the confectioners sugar and beat until creamy.

Best Carrot Cake Ever

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.

Ham Bagels With Honey Mustard Cream Cheese

Ingredients

• Servings: 4
• 1/2 cup whipped cream cheese
• 2 tablespoons dijon mustard
• 1 tablespoon honey
• 4 bagels, split
• 8 slices deli-style ham

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix the cream cheese, mustard, and honey in a small bowl.
• spread cream cheese mixture over cut sides of 4 bagel halves. top evenly with ham. sandwich with the remaining bagel halves.

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.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

gingersnap pumpkin trifle

Ingredients

• Servings: 12
• candied pecans:
• 1/2 cup pecan halves
• 1 tablespoon brown sugar
• 1/2 teaspoon spice
• 2 tablespoons butter
• trifle:
• 42 2-inch gingersnap cookies
• 1 (15 ounce) can pumpkin puree
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 3/4 cups cold milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 cups frozen non-dairy whipped topping, thawed and divided

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 30 mins


• toss pecans, brown sugar, and spice together in a bowl.
• melt butter in a skillet over medium heat. cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. spread candied pecans out a sheet of waxed paper; cool completely.
• arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
• beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and spice.
• whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. let pudding stand until slightly thickened, about 5 minutes. fold in 1 1/2 cups whipped topping. stir pumpkin mixture into pudding mixture.
• spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. arrange remaining gingersnap cookies over pudding mixture. spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. sprinkle candied pecans over the top.

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.

Cream Cheese Candies

Ingredients

• Servings: 6
• 1 (3 ounce) package cream cheese, softened
• 1/4 teaspoon peppermint extract
• 3 cups confectioners' sugar

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• in a small mixing bowl, beat cream cheese with peppermint extract. beat in half the confectioners' sugar until smooth. knead in remaining confectioners' sugar until fully incorporated. shape dough into 1/2 inch balls, place on baking sheets, flatten with a fork, and allow to stand 1 hour to harden. store in airtight containers in refrigerator.

Cheesy Chili Enchiladas

Ingredients

• Servings: 10
• 1/4 cup vegetable oil
• 1 (10 ounce) package corn tortillas
• 1 (16 ounce) package cheddar cheese, grated
• 2 (19 ounce) cans chili without beans (such as wolf brand ®)
• 1 small onion, chopped
• 1 (8 ounce) package processed cheese, cubed, divided

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 baking dish.
• warm oil in a small skillet. use tongs to dip tortillas into the oil one at a time, turning to warm both sides. sprinkle an even amount of cheddar cheese down the center of each warmed tortilla. roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
• combine the chili, onion, and half of the processed cheese in a large bowl. pour the chili mixture over the tortillas; top with the remaining processed cheese.
• bake in the preheated oven until hot and bubbly, about 20 minutes.

Hearty Tuna Casserole

Ingredients

• Servings: 6
• 3 cups uncooked egg noodles
• 2 (6 ounce) cans tuna, drained
• 1/2 cup chopped celery
• 1/3 cup chopped green onions
• 1/3 cup sour cream
• 2 teaspoons prepared mustard
• 1/2 cup mayonnaise
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 small zucchini, sliced
• 1 cup shredded monterey jack cheese
• 1 tomato, chopped

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 2 quart casserole dish.
• bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
• in a large mixing bowl, combine noodles, tuna, celery, and green onion. stir in sour cream, mustard, and mayonnaise. season with salt and thyme. spoon 1/2 of the noodle mixture into the prepared casserole dish. arrange a layer of zucchini over the mixture. top with the remaining noodles, followed by a layer of zucchini. top the entire casserole with cheese.
• bake in preheated oven for 30 minutes, or until hot and bubbly. sprinkle the casserole with tomatoes before serving.

Duck And Fontina Pizza With Rosemary And Caramelized Onions

Ingredients

• Servings: 8
• 1 large skin-on, boneless duck breast half
• 1 small yellow onion, sliced
• 1 tablespoon olive oil
• 2 tablespoons honey
• 1 (8 ounce) tub spreadable goat cheese
• 1 (10 ounce) package pre-baked pizza crust
• salt and pepper to taste
• 10 ounces fontina cheese, shredded
• 1 tablespoon dried rosemary

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• cut several slits into the fatty skin of the duck breast. in a skillet over medium heat, fry skin-side-down for 10 minutes. flip and continue to cook in its own fat for 10 minutes more. remove from pan. carefully remove skin using a sharp knife, then slice, and set aside.
• meanwhile, in a separate skillet, cook onions in olive oil over medium heat until translucent and soft, about 5 minutes. mix in honey and continue to cook until brown and fragrant, 5 to 7 minutes more.
• spread goat cheese evenly over pizza crust and season with salt and pepper. then layer with caramelized onions, fontina cheese, duck breast slices and rosemary.
• bake in preheated oven until cheese in center of pizza is completely melted, about 10 minutes.

chocolate-raspberry cheesecake

Ingredients

• Servings: 16
• 1 (150 g) package round shortbread cookies, finely crushed
• 1 tablespoon butter, melted
• 3 (250 g) packages philadelphia chocolate brick cream cheese, softened
• 3/4 cup white sugar, divided
• 3 eggs
• 4 cups raspberries
• 1 tablespoon cornstarch
• 1 tablespoon water

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 6 hrs


• heat oven to 350 degrees f (175 degrees c).
• mix cookie crumbs and butter; press bottom of 9-inch springform pan.
• beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• bake 40 to 45 minutes or until centre is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate cheesecake 4 hours.
• meanwhile, cook raspberries and remaining sugar in saucepan on medium-high heat 12 to 14 minutes or until slightly thickened, stirring frequently. mix cornstarch and water until blended. add to raspberry mixture; cook and stir 1 minutes or until thickened. pour through fine-mesh strainer into bowl; refrigerate until ready to serve.
• serve cheesecake topped with raspberry sauce.

Cream Cheese

Ingredients

• Servings: 1
• oatmeal crust:
• 2 cups quick-cooking oats
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, melted
• 2 tablespoons vegetable shortening, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• pie filling:
• 1 1/4 cups brown sugar
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup pumpkin puree
• 1/4 cup white sugar
• 1 teaspoon spice
• 1 cup frozen whipped topping (such as cool whip®), or more to taste, thawed

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 4 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch pie plate.
• mix oats, confectioners' sugar, butter, shortening, cinnamon, and salt in a bowl until the dry ingredients are entirely moistened; press evenly into the bottom and up the sides of the prepared pie plate.
• bake in the preheated oven until beginning to brown, about 20 minutes. cool for at least 10 minutes.
• beat brown sugar, cream cheese, pumpkin puree, white sugar, and spice together with a mixer until smooth. fold whipped topping into the pumpkin mixture until smooth; pour into the pie crust.
• refrigerate pie until filling is set, at least 4 hours.

chocolate-almond cheesecake

Ingredients

• Servings: 16
• 1 (200 g) package almond-flavoured cookies (amaretti), finely crushed
• 1/4 cup butter, melted
• 1 cup chocolate-covered almonds, chopped, divided
• 3 (250 g) packages philadelphia chocolate brick cream cheese, softened
• 3/4 cup sugar
• 3 eggs

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 6 hrs


• heat oven to 350 degrees f (175 degrees c).
• mix cookie crumbs and butter; press bottom of 9-inch springform pan. sprinkle with 1/2 cup nuts.
• beat cream cheese and sugar in large bowl with mixer until blended. add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• bake 40 to 45 minutes or until centre is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate cheesecake 4 hours. top with remaining nuts before serving.

Chili Cheese Fries

Ingredients

• Servings: 6
• 1 (32 ounce) package frozen seasoned french fries
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 cups low-fat milk
• 1 tablespoon margarine
• 8 slices american cheese, cut into pieces
• 1 (15 ounce) can chili without beans (such as hormel®)

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• prepare french fries as directed on the package.
• stir cornstarch and water in a small cup until cornstarch dissolves; set aside. bring milk and margarine to a boil in a saucepan, stirring constantly. reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. cook and stir until the mixture is thick and smooth. add the cheese to the milk mixture and stir until the cheese has melted and is well combined.
• prepare chili as directed on the can. pour the cooked chili and the cheese sauce over the top of the cooked french fries.

Candy Bar Pie Ii

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 5 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy
• 1/2 cup white sugar
• 4 (3 ounce) packages cream cheese, softened
• 2 eggs
• 1/3 cup sour cream
• 1/3 cup creamy peanut butter
• 3 tablespoons heavy whipping cream
• 2/3 cup semisweet chocolate chips

Recipe

• cut candy bars in half lengthwise, then into 1/4 inch pieces. place candy pieces over bottom of pie crust.
• in a small bowl, combine sugar and cream cheese; beat until smooth. add eggs one at a time, beating well after each addition. add sour cream and peanut butter; beat until mixture is smooth. pour filling over candy pieces.
• bake at 325 degrees f (165 degrees c) for 30 to 40 minutes.
• in a small saucepan, heat whipping cream until very warm. remove from heat, and stir in chocolate chips until smooth. spread over top of pie. refrigerate 2 to 3 hours before serving.

Calabacitas Con Queso - Zucchini With Cheese

Ingredients

• Servings: 6
• 1 1/2 pounds zucchini, cut into bite sized pieces
• 1 (15.25 ounce) can whole kernel corn
• 1 medium onion, sliced
• 1 medium green bell pepper, coarsely chopped
• 1 medium tomato, coarsely chopped
• 1 tablespoon vegetable oil
• 2 teaspoons white sugar
• 1 1/2 pounds monterey jack cheese, cubed

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• in a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. cover, and cook over medium heat until tender.
• gently stir in the sugar; add cheese on top, but do not stir. cover, and continue cooking until cheese is melted. stir, and add remaining cheese; cover, and continue cooking until melted. serve warm.

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 white ''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!

double layer pumpkin cheesecake

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine cream cheese, sugar and vanilla. beat until smooth. blend in eggs one at a time. remove 1 cup of batter and spread into bottom of crust; set aside.
• add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. carefully spread over the batter in the crust.
• bake in preheated oven for 35 to 40 minutes, or until center is almost set. allow to cool, then refrigerate for 3 hours or overnight. cover with whipped topping before serving.

mocha-almond cheesecake

Ingredients

• Servings: 1
• 2 cups chocolate cookie baking crumbs
• 1/3 cup butter, melted
• 3 (250 g) packages philadelphia chocolate brick cream cheese, softened
• 3/4 cup white sugar
• 1 tablespoon maxwell house instant coffee original roast
• 1 tablespoon warm water
• 3 eggs
• 1/2 cup slivered almonds, toasted
• 2 tablespoons chocolate syrup

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 6 hrs


• preheat oven to 350 degrees f (180 degrees c).
• combine cookie crumbs and butter; press bottom and 1-1/2 inches up side of 9-inch springform pan.
• beat cream cheese and sugar in large bowl with mixer until blended. dissolve coffee in water. add to cream cheese mixture; mix well. add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
• bake 40 to 45 minutes or until centre is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate cheesecake 4 hours.
• sprinkle with nuts and drizzle with chocolate syrup just before serving.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice white 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.

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.

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.

Carrot Pineapple Cake I

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• mix flour, baking soda, baking powder, salt and cinnamon. make a well in the center and add sugar, oil, eggs and vanilla. mix with wooden spoon until smooth. stir in carrots, coconut, walnuts and pineapple.
• pour into 9x13 inch pan. bake at 350 degrees for about 45 minutes. don't panic, the center will sink a little. allow to cool.
• to make the frosting: cream the butter and cream cheese until smooth. add the confectioners sugar and beat until creamy.

Corn Casserole For Potlucks

Ingredients

• Servings: 2
• 1 (15 ounce) can cream-style corn
• 1 (14 ounce) can whole kernel corn, drained
• 2 cups shredded cheddar cheese
• 2 eggs, beaten
• 1/2 cup butter, melted
• 1/4 cup all-purpose flour
• 1/4 cup diced bell pepper
• 2 tablespoons white sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease two 5x7-inch casserole dishes.
• stir cream-style corn, whole kernel corn, cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
• bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.

Smoked Turkey Tortilla Wraps

Ingredients

• Servings: 10
• 10 whole wheat flour tortillas
• 10 slices smoked turkey, cut into thin strips
• 1 avocado - peeled, pitted and sliced
• 1/2 cup sour cream, for topping
• 1/2 cup cheddar cheese

Recipe

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


• heat flour tortillas in a large skillet over medium heat until slightly browned. divide turkey strips, avocado, sour cream, and cheese among the warmed tortillas. fold in half and serve.

carrot cake iii

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.

Slow Cooker Creamed Corn

Ingredients

• Servings: 10
• 1 1/4 (16 ounce) packages frozen corn kernels
• 1 (8 ounce) package cream cheese
• 1/2 cup butter
• 1/2 cup milk
• 1 tablespoon white sugar
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• in a slow cooker, combine corn, cream cheese, butter, milk, and sugar. season with salt and pepper to taste.
• cook on high for 2 to 4 hours, or on low for 4 to 6 hours.

Bacon Popcorn

Ingredients

• Servings: 10
• 1/2 cup bacon grease
• 3/4 cup unpopped popcorn kernels
• 1/2 teaspoon seasoned salt, or to taste
• 3 tablespoons bacon bits (optional)
• 1 cup shredded cheddar cheese (optional)

Recipe

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


• measure the bacon grease into a 6 quart pot and place over high heat. add one or two popcorn kernels as testers. when the test kernels pop, add the rest of the popcorn and cover with a lid. as the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. when the popping slows down, remove the pan from the heat and let it finish popping.
• pour the popcorn into a large bowl or paper sack. season with half of the seasoned salt and stir. taste before adding more salt if desired. toss with bacon bits and shredded cheddar cheese for an extra special treat. store leftovers in lunch sacks or sandwich bags.

Pineapple Pecan Pie

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 1 (8 ounce) package cream cheese, softened
• 1 egg, beaten
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (8 ounce) can crushed pineapple, drained
• 1 1/2 cups chopped pecans
• 3 eggs, beaten
• 1 cup light corn syrup
• 1/4 cup white sugar
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 375 degrees f (175 degrees c).
• blend together the cream cheese, 1 egg, 1/2 cup sugar, salt and vanilla. gently stir in pineapple, pour into pie crust.
• sprinkle pecans over cream cheese mixture.
• blend together the 3 eggs, corn syrup, 1/4 cup sugar and vanilla. pour over pecan layer.
• place on lower rack of oven and bake for 40 to 45 minutes or until center is firm.

Asparagus Side Dish

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• 2/3 cup water
• 1/4 cup olive oil
• 1/2 cup grated parmesan cheese
• 10 grape tomatoes, halved

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 17 mins


• combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. allow the asparagus to steam until tender, about 10 minutes; drain. reduce heat to low and return the skillet to the heat. drizzle olive oil over the asparagus; sprinkle with parmesan cheese. add the grape tomatoes to the skillet and replace the lid. allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

uber-braten kielbasa and sauerkraut casserole

Ingredients

• Servings: 6
• 1 (12 ounce) package kluski (egg) noodles
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon ground black pepper
• 3 cups milk
• 3/4 cup shredded cheddar cheese
• 2 cups sauerkraut, drained
• 1 (16 ounce) package kielbasa sausage, cubed
• 1/2 cup dry bread crumbs
• 1/4 cup shredded cheddar cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• bring a large pot of lightly salted water to a boil. cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain and set aside.
• melt butter in a large pot over medium heat. whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. whisk in milk, a little at a time, and bring white sauce to a boil. cook for 1 minute, whisking constantly, to make a smooth, thick sauce. whisk 3/4 cup cheddar cheese into sauce until melted.
• stir kluski noodles, sauerkraut, and kielbasa sausage into the sauce and transfer to a 3-quart casserole dish. mix bread crumbs with 1/4 cup cheddar cheese in a bowl and sprinkle over the casserole.
• bake in the preheated oven until casserole is heated through, about 20 minutes.

tricia's pineapple cheese casserole

Ingredients

• Servings: 8
• 2 (15 ounce) cans pineapple chunks, drained
• 1 cup white sugar
• 3/4 cup all-purpose flour
• 2 cups shredded sharp cheddar cheese
• 25 buttery round crackers, crumbled
• 1/2 cup melted butter

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• spread pineapple in the bottom of a 2 quart casserole dish.
• in a small bowl, stir together the sugar, flour and cheese. add to casserole dish.
• sprinkle crackers over the top of pineapple and cheese mixture. pour melted butter over the top and bake for 30 minutes.

Best Carrot Cake Ever

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.

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.

Parmesan Tomatoes

Ingredients

• Servings: 4
• 4 ripe tomatoes, sliced
• 4 tablespoons mayonnaise
• 4 tablespoons parmesan cheese
• 1 tablespoon dijon mustard
• 1 tablespoon brown mustard
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 teaspoon chopped fresh parsley
• 1/4 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• arrange tomato slices in a single layer on a baking sheet. in a small bowl, mix together mayonnaise, parmesan, dijon mustard, and brown mustard. season with oregano, and salt and pepper to taste. use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. sprinkle with mozzarella , and then top with parsley.
• bake in preheated oven for approximately 15 minutes, or until golden brown. serve immediately.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

pumpkin roll supreme

Ingredients

• Servings: 1
• 3 eggs
• 1 cup white sugar
• 2/3 cup pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 1 (8 ounce) package cream cheese
• 2 tablespoons butter
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c) and lightly grease a 10x15 inch jelly roll pan.
• in a large bowl, beat eggs until fluffy. beat in sugar until fluffiness resumes. stir in pumpkin and lemon juice. in a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. fold dry ingredients into pumpkin mixture. spread in prepared pan; sprinkle with nuts.
• bake in preheated oven 15 minutes. sprinkle a kitchen towel with confectioner's sugar. turn cake out towel while still hot. carefully roll cake in towel, long ends together, and let cool completely.
• to make filling: in medium bowl, cream together cream cheese, butter and confectioners' sugar. stir in vanilla.
• carefully unroll cooled cake and remove kitchen towel. spread cake with filling and re-roll. refrigerate until ready to serve.

Nut Cups

Ingredients

• Servings: 12
• crust:
• 2 cups all-purpose flour
• 3/4 cup coconut oil
• 1 (3 ounce) package cream cheese, softened
• filling:
• 2 tablespoons coconut oil
• 1 cup finely chopped pecans
• 1 cup brown sugar
• 1 egg
• 1/4 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• combine flour, 3/4 cup coconut oil, and cream cheese together in a bowl; form into 36 balls. press each ball into the cup of a miniature muffin tin, creating small crusts.
• melt 2 tablespoons coconut oil in a saucepan over low heat. add pecans, brown sugar, egg, and vanilla extract; stir until filling is evenly combined. fill each crust 3/4-full with filling.
• bake in the preheated oven until filling puffs up, about 12 minutes.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice white 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.

double layer pumpkin cheesecake

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine cream cheese, sugar and vanilla. beat until smooth. blend in eggs one at a time. remove 1 cup of batter and spread into bottom of crust; set aside.
• add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. carefully spread over the batter in the crust.
• bake in preheated oven for 35 to 40 minutes, or until center is almost set. allow to cool, then refrigerate for 3 hours or overnight. cover with whipped topping before serving.

red velvet dream torte

Ingredients

• Servings: 1
• 1 package duncan hines® red velvet premium cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (6 ounce) package milk chocolate chips
• 1 (8 ounce) container frozen non-dairy whipped topping, thawed
• 1 (16 ounce) container duncan hines® creamy home-style cream cheese frosting
• chocolate shavings

Recipe

Preparation Time: 35 mins Cook Time: 35 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). prepare, bake and cool cake according to package directions for two 8-inch round baking pans.
• for chocolate hearts garnish, pour melted chocolate chips into heart shaped molds or spread melted chocolate in 1/8-inch thickness on waxed paper lined baking sheet. cut shapes with heart cookie cutter when chocolate begins to set, and loses its shine. refrigerate until firm. push heart shapes out and set aside.
• to assemble torte, split each layer in half. place one split layer on serving plate. spread one-third of whipped topping on one layer. repeat with remaining layers making sure to place bottoms of each layer together. leave top plain.
• frost sides and top of cake with frosting. garnish with chocolate hearts and shavings, if desired. refrigerate until ready to serve.

Quick Chiles Rellenos Bake

Ingredients

• Servings: 6
• 3 (4 ounce) cans mild whole green chiles, drained (optional)
• 2 cups shredded pepper jack cheese
• 9 (8 inch) flour tortillas
• 1 (19 ounce) can enchilada sauce
• 1 cup sour cream
• chopped fresh cilantro

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• split each chile lengthwise into halves and remove the seeds. arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. roll tortilla to enclose the filling. repeat process with remaining tortillas, chiles and cheese. arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. in a small bowl, whisk together the enchilada sauce and sour cream. spoon over the filled tortillas.
• bake in preheated oven for 30 minutes, or until bubbly and heated through. garnish with cilantro.

classic pub style nachos

Ingredients

• Servings: 6
• 1/4 cup chopped red onion
• 4 tomatoes, seeded and finely chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• 1 lime, juiced
• 1 pinch salt and black pepper (optional)
• 1 (8 ounce) package tortilla chips
• 2 cups shredded cheddar cheese, divided
• 1/2 cup sour cream (optional)
• 1/2 cup guacamole (optional)

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• preheat an oven to 350 degrees f (175 degrees c).
• mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
• spread tortilla chips in a single layer a baking sheet, and spoon about 1 teaspoon of the tomato salsa each chip. spread 1 cup of cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
• bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

squasage (sausage-stuffed squash)

Ingredients

• Servings: 4
• 2 acorn squash, halved and seeded
• 1 pound ground sausage
• 1 cup chopped celery
• 1/2 cup chopped mushrooms
• 1/4 cup chopped onion
• 1 egg, beaten
• 1/2 cup sour cream
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease a baking sheet or line with aluminum foil.
• place squash, cut sides down, on the prepared baking sheet.
• bake in the preheated oven until tender, about 1 hour. flip squash halves over and set aside to cool.
• heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. remove skillet from heat.
• beat egg in a large bowl; stir in sour cream and parmesan cheese. stir cheese mixture into sausage mixture. fill squash halves with sausage filling.
• bake in the preheated oven until filling is cooked through, about 20 minutes.

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.