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: 15 mins Ready Time: 2 hrs 45 mins


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

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.

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: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


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

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: 30 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins


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

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: 20 mins Cook Time: 45 mins Ready Time: 2 hrs 35 mins


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

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.

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: 30 mins Cook Time: 1 hr

Ready Time: 7 hrs 30 mins


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

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: 10 mins Ready Time: 10 mins


• 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: 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.

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 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: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• 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: 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.

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: 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.

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.

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: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• 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: 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.

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: 15 mins Cook Time: 15 mins Ready Time: 2 hrs


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


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