Best Cheese Blog: August 2016

Saturday, August 27, 2016

football cheese ball

Ingredients

Servings: 18
2 (8 ounce) packages cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup finely chopped green onions
2 tablespoons worcestershire sauce
1/2 (1.25 ounce) package taco seasoning mix
1/2 slice american cheese, sliced into strips

Recipe

Preparation Time:

Ready Time:

mix together the cream cheese, shredded cheddar, green onion, worcestershire sauce, and taco seasoning mix in a large bowl. press the cheese mixture into a ball, turn it out a sheet of plastic wrap.
use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end. place the cheese football on a plate, arrange the strips of american cheese like laces on the top of the cheese football. cover and refrigerate for at least 2 hours.
remove the cheese ball from the refrigerator 30 minutes before serving.

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:

Cook Time:

Ready Time:

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.

Red Velvet Cake Iv

Ingredients

Servings: 3
1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened

Recipe

preheat oven to 325 degrees f (165 degrees c). grease and flour three 8 inch pans.
in a large bowl, cream 1 cup butter with sugar. add eggs one at a time, beating well after each addition. mix food coloring with cocoa and add to mixture.
add flour alternately with buttermilk. add vanilla and salt.
mix baking soda with vinegar, and gently stir into mixture. be careful not to over mix.
divide batter into three prepared 8 inch round pans. bake at 325 degrees f (165 degrees c) for 25 minutes. allow to cool.
to make the white chocolate cream cheese icing: melt the white chocolate and allow to cool to lukewarm. in a large bowl, beat the cream cheese until light and fluffy. gradually beat in melted white chocolate and softened butter. beat until it is the consistency of whipped cream, then use to fill and frost the cake.

reindeer snack mix

Ingredients

Servings: 9
2 cups cone-shaped corn snacks (such as bugles®)
2 cups cheese-flavored crackers (such as cheez-it®)
2 cups small pretzels
1 cup crispy corn cereal squares (such as corn chex®)
1 cup mini shredded wheat cereal squares (optional)
1 cup pecan halves
1/2 cup butter, melted
1 tablespoon maple syrup
1 1/2 teaspoons worcestershire sauce
3/4 teaspoon seasoning
1/4 teaspoon cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 250 degrees f (120 degrees c).
combine cone-shaped corn snacks, cheese crackers, pretzels, corn cereal squares, mini shredded wheat squares, and pecan halves in a large bowl. whisk butter, maple syrup, worcestershire sauce, seasoning, and cayenne pepper in a separate bowl. pour butter mixture over snack mixture and toss lightly to coat. spread mixture into a 10x15-inch jelly roll pan.
bake in the preheated oven until snacks are lightly toasted and liquid has been absorbed, about 1 hour; stir every 15 minutes.

3 Milk Cake Or Tres Leches

Ingredients

Servings: 1
6 eggs, separated
2 cups white sugar
2 cups all-purpose flour
6 tablespoons milk
1/4 cup butter, melted
4 teaspoons vanilla extract
4 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup half-and-half
1 (4 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
grease and flour a 9x13-inch baking pan.
beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. gradually beat in sugar until mixture holds soft peaks. beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. pour batter into prepared baking pan.
bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.
whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. pour half the 3-milk mixture into a pan deeper and longer than the cake. lay the cake into the milk mixture. use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in.
beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. spread over the cake.

blueberry cream cheese pound cake i

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). grease and flour a 10-inch bundt pan.
in a large bowl, stir together cake mix and sugar. make a well in the center and pour in eggs, cream cheese, oil and vanilla. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. stir in blueberries. pour batter into prepared pan.
bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.

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:

Cook Time:

Ready Time:

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.

Friday, August 26, 2016

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 white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

gingersnap cheesecake crust

Ingredients

Servings: 1
1 1/2 cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
1/3 cup white sugar
1/8 teaspoon salt

Recipe

Preparation Time:

Ready Time:

stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. press the bottom and 1 inch up the sides of a buttered 9-inch springform pan. fill right away or chill up to 2 hours.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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 Bars Iii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch pan and set aside.
in a mixing bowl, beat together the eggs, sugar, oil and pumpkin. sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. spread into prepared pan.
bake at 350 degrees f (175 degrees c) for 25 to 30 minutes. remove from oven and allow to cool.
prepare the frosting by beating together the cream cheese, butter and confectioner's sugar. evenly spread over cooled bars.

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:

Cook Time:

Ready Time:

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.

Cranberry Cake

Ingredients

Servings: 1
1 (18.25 ounce) package white cake mix
3 egg whites
1/4 cup cranberry applesauce
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup white sugar
1 1/4 cups water
1 (16 ounce) can whole cranberry sauce

Recipe

preheat oven to 350 degrees f (175 degrees c). grease and lightly flour the bottom and sides of two 9 inch round cake pans.
in a large mixing bowl combine the cake mix, egg whites, water and cranberry apple sauce. mix on low speed until batter is moist. then mix on medium speed for 2 minutes. pour batter into the prepared pans.
bake cake at 350 degrees f (175 degrees c) for 30 to 35 minutes. cake is done when a toothpick inserted near the center comes out clean. cool cakes on wire racks in pans for 10 minutes. remove cakes from pans and let finish cooling on racks.
to make frosting: in a medium sized bowl, beat the softened cream cheese, sugar and 1/2 of the whipped topping until smooth. fold in the cranberry sauce and the remaining whipped topping. refrigerate frosting until chilled. when cakes have cooled, frost the center and top of cake only. the frosting will be very soft.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

fabulous carrot cake

Ingredients

Servings: 20
1 1/2 cups butter, divided
1 cup packed brown sugar
1 cup granulated sugar
4 eggs
1 (20 ounce) can dole® crushed pineapple, well drained
4 cups shredded dole carrots
1 cup dole seedless raisins
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 (8 ounce) package cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat 1 cup butter and sugars until light and fluffy in large bowl. beat in eggs. beat in crushed pineapple, carrots, raisins and vanilla.
stir together flour, baking soda, cinnamon, ginger and salt in medium bowl. gradually add to pineapple mixture and beat until well blended. pour into 2 9-inch greased and floured cake pans.
bake at 350 degrees f 40 minutes or until toothpick inserted comes out clean. cool in pans 15 minutes. remove from pans; cool completely on wire racks.
beat cream cheese with remaining 1/2 cup butter until smooth. beat in powdered sugar, lemon peel and juice until smooth. spread frosting over cakes. garnish with additional crushed pineapple and grated carrots, if desired.

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:

Cook Time:

Ready Time:

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.

Mini Cherry Cheesecakes

Ingredients

Servings: 2
24 vanilla wafer cookies
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
2 eggs
2 1/2 tablespoons lemon juice
1 teaspoon vanilla extract
1 (12 ounce) can cherry pie filling

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
place a vanilla wafer into the bottom of each muffin cup.
beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. spoon mixture into the muffin cups, filling them 2/3 full.
bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. let cool completely, about 1 1/2 hours. spoon 2 or 3 cherries from pie filling over each cheesecake.

eggnog cheesecake iii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

Festive Cracker Spread

Ingredients

Servings: 20
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package finely shredded sharp cheddar cheese
1/2 cup mayonnaise
3/4 cup chopped pimento-stuffed olives
1/2 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped green bell pepper
2 teaspoons dried parsley

Recipe

Preparation Time:

Ready Time:

beat the cream cheese, cheddar cheese, and mayonnaise with an electric mixer in a bowl until smooth. fold in the olives, celery, onion, bell pepper, and parsley; mixing just enough to evenly combine. cover and chill for at least 1 hour.

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:

Cook Time:

Ready Time:

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.

spinach pie

Ingredients

Servings: 6
2 pounds spinach, rinsed and chopped
8 ounces feta cheese, crumbled
1 (8 ounce) container cottage cheese
1/2 cup chopped onion
3/4 teaspoon poultry seasoning
2 teaspoons chopped fresh dill
1/4 teaspoon ground black pepper
salt to taste
2 cups bread crumbs
4 tablespoons butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease one 9x13 inch casserole dish.
in a large bowl, combine the spinach, feta cheese, cottage cheese, onion, poultry seasoning, dill, pepper and salt. mix well and pour into prepared dish.
mix together the breadcrumbs and butter. sprinkle over spinach mixture and bake at 350 degrees f (175 degrees c) for 30 minutes.

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:

Cook Time:

Ready Time:

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.

grilled lemon parmesan asparagus

Ingredients

Servings: 4
1 pound fresh asparagus, trimmed
1 tablespoon olive oil, or more if needed
1 tablespoon lemon juice, or more if needed
salt and ground black pepper to taste
1/4 cup grated parmesan cheese, plus extra for topping

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill on medium heat, and lightly oil the grate.
place asparagus in a large shallow bowl. drizzle with olive oil and lemon juice, going from bottom to top of stalks. season with salt and ground black pepper.
sprinkle grated parmesan cheese over asparagus. lightly toss to coat each spear.
transfer coated asparagus to the preheated grill with tongs.
grill to desired tenderness, 3 to 7 minutes. before serving, sprinkle asparagus with additional parmesan cheese.

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:

Cook Time:

Ready Time:

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.

Baked Spaghetti Corn

Ingredients

Servings: 6
1 cup broken dry spaghetti
1 (15.25 ounce) can whole kernel corn
1 cup shredded cheddar cheese
1 (15 ounce) can cream-style corn
1/4 cup margarine, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine.
bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked.

Orange-pumpkin Poppy Seed Cake

Ingredients

Servings: 12
1 (18.25 ounce) package orange cake mix
3 eggs
2/3 cup orange juice
1 (15 ounce) can 100% pure pumpkin
2 tablespoons poppy seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch cake pans.
beat the cake mix, eggs, and orange juice together in a mixing bowl on low speed until moistened. increase speed to medium and beat in the pumpkin. stir in the poppy seeds. pour the batter into the prepared pans, dividing evenly.
bake in preheated oven until the top springs back when lightly touched, 28 to 31 minutes. cool in pans for 10 minutes, then remove and place on wire racks to cool completely.

Ham Rolls

Ingredients

Servings: 25
5 slices cooked ham
1 (8 ounce) package cream cheese, softened
5 green onions

Recipe

Preparation Time:

Ready Time:

lay the ham slices on a flat surface and spread with cream cheese. place one green onion on each ham slice. roll the ham slices tightly. cut into bite sized pieces and serve.

Strawberry Dream Pie

Ingredients

Servings: 8
1 (8 ounce) package cream cheese, softened
1/3 cup strawberry preserves
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup fresh strawberries
2 teaspoons white sugar
2 teaspoons grenadine syrup

Recipe

Preparation Time:

Ready Time:

in a bowl, mix the cream cheese and strawberry preserves. fold in the whipped topping. scoop the mixture into the prepared pie crust, and set aside.
in a blender or food processor, blend the strawberries, sugar, and grenadine syrup until slightly chunky. spread over the cream cheese mixture. chill in the refrigerator at least 2 hours before serving.

3 Milk Cake Or Tres Leches

Ingredients

Servings: 1
6 eggs, separated
2 cups white sugar
2 cups all-purpose flour
6 tablespoons milk
1/4 cup butter, melted
4 teaspoons vanilla extract
4 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup half-and-half
1 (4 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
grease and flour a 9x13-inch baking pan.
beat 6 egg whites in a large bowl with an electric mixer until fluffy; set yolks aside. gradually beat in sugar until mixture holds soft peaks. beat in flour gradually, then beat in milk, reserved egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. pour batter into prepared baking pan.
bake in preheated oven until cake is browned and crusty on top, no more than 30 minutes. let cake cool in pan for about 10 minutes before gently removing cake to finish cooling.
whisk sweetened condensed milk, evaporated milk, and half-and-half in a bowl. pour half the 3-milk mixture into a pan deeper and longer than the cake. lay the cake into the milk mixture. use a fork to score deep lines into the top of the cake and pour remaining 3-milk mixture over cake, allowing the mixture to soak in.
beat cream cheese with 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. spread over the cake.

pumpkin swirled cheese cake

Ingredients

Servings: 1
1 1/2 cups crushed shortbread cookies
3 tablespoons melted butter
3 tablespoons unbleached all-purpose flour
3/4 cup white sugar
1/4 cup brown sugar
3 tablespoons unbleached all-purpose flour
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 eggs
1 (15 ounce) can pumpkin puree
1 tablespoon milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c.)
in a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. press firmly on bottom and side of ungreased 9 inch pie plate. bake about 12 minutes or until light brown. allow to cool.
in a large bowl, combine white sugar, brown sugar, flour, and cream cheese. beat on low speed until smooth. reserve 1/2 cup of this mixture to swirl in later. to the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. blend in eggs and pumpkin puree. scrape bowl, and beat until smooth. pour into crust.
stir 1 tablespoon milk into the reserved cream cheese mixture. drop by spoonfuls over the pumpkin mixture. use a knife to decoratively swirl the two mixtures together.
cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. remove foil the last 15 minutes of baking. cool 30 minutes, then refrigerate at least 4 hours before serving.

grilled hearts of romaine

Ingredients

Servings: 6
3 romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil, divided, or as needed
2 tablespoons freshly grated parmigiano-reggiano cheese, or to taste
2 tablespoons balsamic vinegar, or to taste
2 tablespoons vinegar, or to taste
2 tablespoons olive oil, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for high heat, and lightly oil the grate.
brush each romaine lettuce half with 1/2 teaspoon olive oil.
cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. transfer lettuce, cut-side up, to a platter. sprinkle parmigiano-reggiano cheese over lettuce and drizzle balsamic vinegar, vinegar, and 2 tablespoons olive oil over the top.

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:

Cook Time:

Ready Time:

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.

Cherry Cheesecake

Ingredients

Servings: 1
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Recipe

Preparation Time:

Ready Time:

place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. beat until well blended. pour mixture into the pie crust. chill for 5 hours. do not freeze!!!
pour cherry pie filling on top of pie. serve.

Flavorful Flounder For The Oven

Ingredients

Servings: 6
cooking spray
2 pounds flounder fillets, rinsed and patted dry
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 cup grated parmesan cheese
1/4 cup butter, melted
3 tablespoons mayonnaise
3 tablespoons chopped green onion (optional)
2 tablespoons lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). prepare a 13x9-inch baking dish with non-stick cooking spray.
season both sides of flounder fillets with salt. place into prepared baking dish. brush 1 tablespoon lemon juice over fillets.
mix parmesan cheese, melted butter, mayonnaise, green onions, and 2 tablespoons lemon juice in a bowl; spoon over the fillets.
bake flounder in preheated oven for 10 minutes. switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.

Cheese Straws

Ingredients

Servings: 5
1/2 cup butter, softened
4 cups shredded cheddar cheese
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground red pepper (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). grease a cookie sheet.
in a large bowl cream butter and cheese. stir in flour and salt; mix well. on a lightly floured surface, roll the dough out to 1/2 inch in thickness. cut into 2 inch strips and sprinkle with ground red pepper. place strips on prepared cookie sheet(s) 1 1/2 inches apart.
bake in preheated oven for 10 to 15 minutes, or until crisp.

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 white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

romantic lemon cheesecake pancakes

Ingredients

Servings: 4
8 ounces cream cheese, softened
2 eggs, beaten
5 teaspoons all-purpose flour
1 1/2 teaspoons white sugar
2 teaspoons butter, melted - divided
confectioners' sugar for dusting
1 teaspoon lemon juice
1/2 lemon, cut into wedges

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat the cream cheese together with the eggs in a bowl until the mixture is almost smooth.
stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
drop the batter the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. turn the pancakes over and cook an additional 2 minutes.
to serve, sprinkle with confectioners' sugar and drizzle with lemon juice. serve with lemon wedges.

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:

Cook Time:

Ready Time:

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.

Carrot Cake V

Ingredients

Servings: 9
2 cups white sugar
1 cup vegetable oil
4 eggs
2 (4.5 ounce) jars carrot baby food
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
4 cups confectioners' sugar
1 1/4 cups chopped pecans

Recipe

preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round pans.
in a large bowl, combine sugar and oil; beat well. add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. combine flour, salt, soda, and spices; add to creamed mixture, beating well. pour batter into prepared pans.
bake for 30 minutes, or until cake tests done. cool in pans for 10 minutes, and then transfer layers to wire racks.
to make cream cheese frosting: combine cream cheese and butter or margarine, beating until light and fluffy. add 1 tablespoon vanilla and confectioners' sugar; beat until smooth. stir in chopped pecans. fill and frost the cake with cream cheese frosting. garnish with pecans, if desired.

ham roulette

Ingredients

Servings: 8
1 (8 ounce) package cream cheese, softened
4 dill pickles, chopped
2 tablespoons prepared mustard
3 tablespoons chopped fresh chives
5 slices ham

Recipe

Preparation Time:

Ready Time:

in a small bowl, mix together the cream cheese, pickles, mustard, and chives.
spoon 1/5 of the mixture each ham slice, then roll ham slices up carefully. wrap each roll in aluminum foil, and refrigerate for 2 hours minimum.
when you are ready to serve, unwrap the ham 'roulettes', and slice. serve chilled.

spicy tortilla roll-ups

Ingredients

Servings: 60
1 (8 ounce) package cream cheese, softened
1 (2 ounce) can chopped black olives
1 (4 ounce) can diced green chiles
1 (4 ounce) jar sliced pimento peppers, drained
2 green onions, minced
3 tablespoons hot pepper sauce
3 tablespoons chopped fresh cilantro
10 (10 inch) flour tortillas

Recipe

Preparation Time:

Ready Time:

in a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. spread the mixture tortillas. roll the tortillas up and refrigerate for at least 1 hour.
slice the roll ups and serve.

Thursday, August 25, 2016

kelsandra's pumpkin cinnamon rolls

Ingredients

Servings: 12
1/4 cup warm water (100 degrees f/38 degrees c)
1 (.25 ounce) package active dry yeast
1 (5 ounce) can evaporated milk
3/4 cup white sugar
1 (15 ounce) can pumpkin
3 tablespoons olive oil
1 egg, beaten
2 teaspoons spice
5 cups all-purpose flour, or more if needed
1/4 cup melted butter
1 1/4 cups brown sugar, packed
2 tablespoons spice
1/2 teaspoon vanilla extract
1 (3 ounce) package cream cheese, softened
2 tablespoons butter, melted
1 cup confectioners' sugar
1/4 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour the warm water into a large mixing bowl, and sprinkle yeast over the water. allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. mix until thoroughly combined. mix in 2 teaspoons of spice, then add about 5 cups of flour, or as needed to make a stiff dough. turn the dough out a floured work surface, and knead until smooth and elastic, about 8 minutes. dough will be slightly sticky. form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (the dough will rise, but it won't double.)
preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. brush the dough with 1/4 cup melted butter. mix the brown sugar with 2 tablespoons of spice in a small bowl, and sprinkle the mixture evenly over the dough. roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. lay the rolls into the prepared baking dish.
bake in the preheated oven until lightly golden brown, 30 to 40 minutes.
while the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, and milk together to make a glaze. spread the glaze over the rolls as soon as they come out of the oven.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

eggnog cheesecake iii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

eggnog cheesecake iii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

tuna pita melts

Ingredients

Servings: 6
6 (6-inch) pitas
2 (6 ounce) cans tuna, drained
2 tablespoons mayonnaise
2 tablespoons dill pickle relish
1/2 teaspoon dried dill
1/4 teaspoon salt
1 large tomato, sliced into thin wedges
1 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 400 degrees f (200 degrees c). place the whole pita breads in a single layer on a baking sheet. bake for 5 minutes, or until lightly toasted.
in a medium bowl, mix together the tuna, mayonnaise, relish, dill and salt. spread an equal amount of the tuna mixture each of the pita breads. arrange tomato wedges over the tuna, and sprinkle with shredded cheddar cheese.
bake for 5 minutes in the preheated oven, or until cheese has melted.

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:

Cook Time:

Ready Time:

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.

sfincione siciliano pizza

Ingredients

Servings: 1
1 teaspoon active dry yeast
1/4 cup warm water (110 degrees f/45 degrees c)
3/4 cup cold water
1 teaspoon salt
2 1/4 cups bread flour
3/4 cup soft bread crumbs
1/2 cup olive oil
1 large onion, chopped
1 (14 ounce) can crushed tomatoes
1/2 teaspoon crushed red pepper flakes
2 tablespoons pine nuts
2 tablespoons raisins
1 (2 ounce) can anchovy fillets packed in olive oil, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle the yeast over the warm water in a large bowl. let stand until dissolved, about 5 minutes.
stir the cold water and salt into the yeast mixture and gradually stir in flour until the mixture pulls together into dough. remove dough from the bowl and knead on a lightly floured surface for 5 to 10 minutes, until a smooth tight ball can be formed. dust the dough with flour and place in a sealed container or resealable bag with plenty of extra room. refrigerate for at least 12 hours, and up to 3 days.
preheat the oven to 500 degrees f (260 degrees c). this will take a while. stretch out the dough and press into a large oiled baking sheet. the dough should feel cold to the touch. use a fork to poke holes all over the dough so that it will rise evenly without having giant .
toast the breadcrumbs in a large skillet over medium-high heat until golden brown; set aside. heat half of the olive oil in a large skillet over medium-high heat. add onion; cook and stir until tender, about 5 minutes. remove from the heat and stir in the crushed tomatoes, red pepper flakes, pine nuts and raisins.
to assemble the pizza, arrange anchovy fillets evenly over the dough. spread the tomato sauce heavily over the entire crust. sprinkle liberally with toasted bread crumbs and drizzle with the remaining olive oil. allow the dough to rise near the warm oven for about 30 minutes.
bake the pizza on the bottom rack of the oven for 12 to 15 minutes, until the bottom of the crust is golden brown when you lift it up to look. cut into 12 servings and enjoy.

Aunt Faith's Clam Dip

Ingredients

Servings: 4
1 (6.5 ounce) can minced clams, with juice
1 (8 ounce) package cream cheese, softened
1 small sweet onion, minced
2 drops hot pepper sauce (such as tabasco®), or to taste

Recipe

Preparation Time:

Ready Time:

with a fork, mash the cream cheese in a bowl, adding a little bit of the clam juice at a time until smooth. fold the clams and onions into the cream cheese mixture until evenly mixed. stir the hot pepper sauce into the dip.

figs oozing with goat cheese

Ingredients

Servings: 4
8 fresh figs
1/2 cup goat cheese, softened
8 grape leaves, drained and rinsed
1/2 cup honey
skewers

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat.
make a small incision in the bottom of each fig (large enough to hold pastry bag tip). place goat cheese in pastry bag with plain tip. fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. the figs will plump up when filled. wrap each fig with a grape leaf, and skewer 2 to 3 figs on each skewer.
lightly oil the grill grate. place fig skewers on hot grill. cook for 2 to 3 minutes, turning once. drizzle with honey, and serve.

Three Bean Dip

Ingredients

Servings: 8
1 (15 ounce) can refried beans
1 (1 ounce) packet taco seasoning mix
1 (8 ounce) package cream cheese, softened
2 small tomatoes, chopped
3 bunches green onions, chopped
1 cubanella pepper, seeded and chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can navy beans, rinsed and drained

Recipe

Preparation Time:

Ready Time:

spread the refried beans in a layer in the bottom of a 9 inch square baking dish. in a small bowl, stir together the taco seasoning mix and cream cheese. spread the mixture over the refried beans. in a separate bowl, toss together the tomatoes, green onions, cubanella pepper, black beans and navy beans. spread over the layer of cream cheese. cover and refrigerate for at least 4 hours before serving to blend the flavors.

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:

Cook Time:

Ready Time:

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.

eggnog cheesecake iii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

stuffed celery

Ingredients

Servings: 10
1 bunch celery
1 (8 ounce) package cream cheese
1/4 cup chopped walnuts
20 small green olives
2 tablespoons sour cream

Recipe

coarsely chop the olives. separate and wash celery stalks. cut stalks into bite sized pieces.
mix the cream cheese and sour cream together. stir in the walnuts and chopped olives. spread filling the celery pieces. it's also good on crackers.

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:

Cook Time:

Ready Time:

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.

romano cheese easter bread

Ingredients

Servings: 2
1 cup warm milk (110 degrees f/45 degrees c)
2 (.25 ounce) packages active dry yeast
2 1/2 cups all-purpose flour
6 eggs, room temperature
1 1/2 cups grated romano cheese
4 tablespoons butter, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

in the bowl of a stand mixer, dissolve yeast in warm milk. let stand until creamy, about 10 minutes. lightly grease a large mixing bowl.
stir flour and eggs into yeast mixture; beat on medium-low speed for about 10 minutes, scraping sides of bowl occasionally. add cheese and softened butter; beat a few minutes more, until fully incorporated. dough will be very sticky. scoop dough into greased mixing bowl. cover bowl with plastic wrap and let rise for 1 hour. deflate dough and gently fold it over itself; cover and let rise again for 1 hour.
preheat oven to 350 degrees f (175 degrees c). grease two 9x5-inch loaf pans or a tube pan.
transfer dough to a lightly floured surface and knead slightly. divide the dough in half, if using loaf pans, or shape it into a log if using a tube pan. transfer dough to prepared pan(s). let rise for 30 minutes.
bake in preheated oven until loaves are golden brown and sound hollow when their bottoms are tapped, about 60 minutes. remove from pans and place on a wire rack to cool completely.

eggplant with feta cheese

Ingredients

Servings: 6
1 large eggplant, cut into 1/2-inch slices
olive oil, or as needed
1/3 cup feta cheese
1/4 cup finely chopped fresh basil, packed

Recipe

Preparation Time:

Cook Time:

Ready Time:

set oven rack about 6 inches from the heat source and preheat the oven's broiler.
brush eggplant slices on one side with olive oil; arrange a baking sheet with oiled side facing up.
cook eggplant under broiler until lightly browned, about 5 minutes; remove from oven.
turn oven heat to 350 degrees f (175 degrees c).
turn slices and brush other side with olive oil. sprinkle feta cheese over eggplant.
bake until the cheese is bubbly and the eggplant is soft, about 10 minutes. sprinkle basil over the eggplant slices and serve hot.

tiramisu cheesecake

Ingredients

Servings: 1
1 (12 ounce) package ladyfingers
4 tablespoons butter, melted
4 tablespoons coffee flavored liqueur
3 (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 eggs
4 tablespoons all-purpose flour
1 (1 ounce) square semisweet chocolate

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). place a pan of water on the bottom of oven.
crush the package of ladyfingers to fine crumbs. mix the melted butter into the crumbs. moisten with 2 tablespoons of the coffee liqueur. press into an 8- or 9-inch springform pan.
in a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. add 2 tablespoons coffee liqueur, and mix. add the eggs and the flour; mix slowly until just smooth. the consistency of the mascarpone can vary. if the cheesecake batter is too thick, add a little cream. do not overmix at this point. pour batter into crust.
place pan on middle rack of oven. bake for 40 to 45 minutes, or until just set. open oven door, and turn off the heat. leave cake to cool in oven for 20 minutes. remove from oven, and let it finish cooling. refrigerate for at least 3 hours, or overnight. right before serving, grate the semi-sweet chocolate overtop.

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 white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Recipe

Preparation Time:

Cook Time:

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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.

Granny's Filled Cookies

Ingredients

Servings: 4
3 cups all-purpose flour
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
12 ounces any flavor fruit jam

Recipe

mix cream cheese and butter well in large bowl until well blended and creamy.
add in flour slowly, beating well after each addition. roll dough into 1-inch balls and wrap well in cellophane. store in fridge overnight.
preheat oven to 350 degrees f (180 degrees c).
roll out dough balls flat and place a 1/2 teaspoon full of the jam in the center. fold sides over and place on ungreased cookie sheet.
bake for 13-15 minutes until brown and the jam starts to bubble hard. cool for 3 minutes and place on cooling rack. sprinkle with powdered sugar if desired.

Chilled Lemonade Dessert

Ingredients

Servings: 8
1 1/2 cups boiling water
1 (3 ounce) package lemon flavored jell-o® mix
1 (8 ounce) package neufchatel cheese, softened
1/3 cup frozen lemonade concentrate, thawed
1 teaspoon grated lemon zest
2 cups frozen whipped topping, thawed

Recipe

Preparation Time:

Ready Time:

in a small bowl, combine boiling water with lemon gelatin, stirring until dissolved.
in a separate bowl, beat cheese, lemonade concentrate and lemon zest until well combined. stir in gelatin. chill until thickened, but not set.
oil a 6-cup mold. fold whipped topping into thickened gelatin mixture and pour into prepared mold. chill until firm, then unmold on a serving platter.