A fun way to get the kids into the kitchen is to pursuade them to help you out making Easter candy...seriously, who can say no to that?? Homemade candy always has such great flavor & its fun for the kids to see they can make what they see in the store without all the preservatives & with the chocolate they like best! Even better, these do not have to be shapped like eggs, so make them into squares, balls, whatever floats your boat & works for your family.
8oz cream cheese
1 stick butter
2lbs 10x sugar
1 tsp vanilla
1 1/2 c coconut
Mix all ingredients together
shape into eggs (or whatever you have decided to do)
place eggs on cookie sheet lined with wax paper & place in refrigerator to chill
once eggs are cold, coat them with melted chocolate of your choice (you can use traditional chocolate chips, the microwave kind of chocolate in the baking aisle for dipping, dark chocolate, white, or get colored for the season or the party colors if they are for a bridal or baby shower)
return to the fridge to set the chocolate & enjoy
Showing posts with label cream cheese. Show all posts
Showing posts with label cream cheese. Show all posts
27 March 2010
Frito Dip
Another fabulous dip from Len's amazing mom! Great for after school snack, as an appetizer at a party, or one of those "but mom, we're starving to death!!!" after you already made dinner & they are watching a movie...
2 8oz pkg cream cheese
1 Hormel chili with beans
1 Hormel chili without beans
1 pkg shredded cheese
Mix cream cheese & chilis together, spread in a small baking dish
Sprinkle cheese on top
Bake at 325 until cheese has melted & its bubbling
Serve with frito corn chips or scoopable tortilla chips
2 8oz pkg cream cheese
1 Hormel chili with beans
1 Hormel chili without beans
1 pkg shredded cheese
Mix cream cheese & chilis together, spread in a small baking dish
Sprinkle cheese on top
Bake at 325 until cheese has melted & its bubbling
Serve with frito corn chips or scoopable tortilla chips
Taco Dip
Len's mom gave me several fantastic dips...which I confess, we don't make up nearly as much as I should for how much the kids love to snack!
8oz cream cheese
8oz sour cream
1pkg taco seasoning
Mix together & spread onto pizza pan
Top with shredded lettuce, diced tomato, diced cucumber, diced onion (all are optional based on your family's preference)
Finish the creation by topping it all off with shredded cheese
Serve with corn chips or tortilla chips
8oz cream cheese
8oz sour cream
1pkg taco seasoning
Mix together & spread onto pizza pan
Top with shredded lettuce, diced tomato, diced cucumber, diced onion (all are optional based on your family's preference)
Finish the creation by topping it all off with shredded cheese
Serve with corn chips or tortilla chips
Cheese Ball
Tired of spending 5.00 on a cheese ball for parties? I can't seem to get the dumb thing into the cart...which prompted a search to figure out how to make one!
1 wedge soft fancy cheese
3 1/2 oz blue cheese
1/2 sm grated onion
1 clove crushed garlic
1 tsp worcestershire sauce
8oz cream cheese
3-4 drops hot pepper sauce
1 Tbs sour cream
Mix all ingredients thoroughly with a mixer.
Pat into a ball shape with a spatula
Spread chopped parsley on waxed paper & roll ball until covered
Set on dish, cover & refrigerate till solid
Enjoy with a cracker assortment, even pretzels
1 wedge soft fancy cheese
3 1/2 oz blue cheese
1/2 sm grated onion
1 clove crushed garlic
1 tsp worcestershire sauce
8oz cream cheese
3-4 drops hot pepper sauce
1 Tbs sour cream
Mix all ingredients thoroughly with a mixer.
Pat into a ball shape with a spatula
Spread chopped parsley on waxed paper & roll ball until covered
Set on dish, cover & refrigerate till solid
Enjoy with a cracker assortment, even pretzels
Cheese Danish
This is a different version of the cheese danish...my favorite kind...the one that requires little work out of me!
Serves 8 (1 danish each)
1 (8oz) can refrigerated crescent rolls
1 (3oz) pkgs cream cheese, softened
3/4 c sugar, divided
1/2 tsp vanilla
1 tsp cinnamon
2 tsp butter, melted
Unroll crescent rolls into 4 rectangles; press perforations to seal.
Cut each rectangle in half cross-wise, and place on a baking sheet.
Beat cream cheese, 1/2 c sugar & vanilla at med speed until smooth.
Spread over half of each rectangle, leaving a 1/4" border.
Fold dough over filling, and press edges to seal.
Combine remaining sugar & cinnamon.
Brush dough with melted butter & sprinkle evenly with sugar mixture
Bake at 375 for 12-15 minutes or until golden brown.
Serve warm & enjoy!!
Serves 8 (1 danish each)
1 (8oz) can refrigerated crescent rolls
1 (3oz) pkgs cream cheese, softened
3/4 c sugar, divided
1/2 tsp vanilla
1 tsp cinnamon
2 tsp butter, melted
Unroll crescent rolls into 4 rectangles; press perforations to seal.
Cut each rectangle in half cross-wise, and place on a baking sheet.
Beat cream cheese, 1/2 c sugar & vanilla at med speed until smooth.
Spread over half of each rectangle, leaving a 1/4" border.
Fold dough over filling, and press edges to seal.
Combine remaining sugar & cinnamon.
Brush dough with melted butter & sprinkle evenly with sugar mixture
Bake at 375 for 12-15 minutes or until golden brown.
Serve warm & enjoy!!
Cream Cheese Braids
Fantastic breakfast danish! I love to make up things like this the day before a busy Saturday...be it football games, heading out for a trip, or when I know we have to be up early for church.
Yield: 2- 12" loaves
16oz pkg hot roll mix 1 egg yolk, lightly beaten
8oz pkg cream cheese, softened 1 c sifted 10x sugar
1/3 c sugar 1 Tbs milk
1 tsp vanilla 1 tsp vanilla
1 egg yolk
Prepare dough according to pkg directions using yeast packet.
Turn dough out onto a lightly floured surface; knead 4-5 times
Divide dough in half
Roll each portion into a 12x8" rectangle
Position knife blade in food processor bowl, add cream cheese & next 4 ingred.
Process until blended.
Spread 1/2 mixture down center of each one.
Working with 1 rectangle at a time, cut nine 3" deep slits into each long side of dough.
Fold strips over cream cheese filling, alternating sides & making a braid
Pinch ends to seal, tuck under
Carefully place loaves on greased cookie sheets
Cover & let rise in a warm place, free from draft, 30 minutes
Brush tops with beaten egg yolk.
Bake at 375 for 15 minutes or until golden brown.
Combine 10x sugar, milk & 1 tsp vanilla stirring well.
Drizzle over warm loaves
Yield: 2- 12" loaves
16oz pkg hot roll mix 1 egg yolk, lightly beaten
8oz pkg cream cheese, softened 1 c sifted 10x sugar
1/3 c sugar 1 Tbs milk
1 tsp vanilla 1 tsp vanilla
1 egg yolk
Prepare dough according to pkg directions using yeast packet.
Turn dough out onto a lightly floured surface; knead 4-5 times
Divide dough in half
Roll each portion into a 12x8" rectangle
Position knife blade in food processor bowl, add cream cheese & next 4 ingred.
Process until blended.
Spread 1/2 mixture down center of each one.
Working with 1 rectangle at a time, cut nine 3" deep slits into each long side of dough.
Fold strips over cream cheese filling, alternating sides & making a braid
Pinch ends to seal, tuck under
Carefully place loaves on greased cookie sheets
Cover & let rise in a warm place, free from draft, 30 minutes
Brush tops with beaten egg yolk.
Bake at 375 for 15 minutes or until golden brown.
Combine 10x sugar, milk & 1 tsp vanilla stirring well.
Drizzle over warm loaves
26 March 2010
Pumpkin Cheesecake
Seriously, combining gingersnaps & pumpkin cheesecake is like combing caramel & chocolate! I could eat this anytime of the year, though it is more traditionally made through the fall holidays.
32 gingersnap cookies, crushed (about 1 1/2 c)
1/4 c butter, melted
5 pkgs (8oz each) cream cheese, softened
1 c sugar
1 can (15oz) solid pack pumpkin
1 tsp cinnamon
1 tsp vanilla
5 eggs, lightly beaten
dash of nutmeg
maple syrup
In sm bowl, combine the gingersnap crumbs & butter. Press into a greased 13x9 baking dish; set aside.
In lg mixing bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, cinnamon, and vanilla.
Add eggs, put on low speed just until combined.
Pour over crust; sprinkle with nutmeg.
Bake at 350 for 40-45 min. or until center is almost set.
Cool on wire rack for 10 min.
Carefully run knife around edge of baking dish to loosen; cool 1 hour longer.
Refrigerate overnight.
Cut into squares, serve with maple syrup!! YUM!!!
remember to refrigerate leftovers!
32 gingersnap cookies, crushed (about 1 1/2 c)
1/4 c butter, melted
5 pkgs (8oz each) cream cheese, softened
1 c sugar
1 can (15oz) solid pack pumpkin
1 tsp cinnamon
1 tsp vanilla
5 eggs, lightly beaten
dash of nutmeg
maple syrup
In sm bowl, combine the gingersnap crumbs & butter. Press into a greased 13x9 baking dish; set aside.
In lg mixing bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, cinnamon, and vanilla.
Add eggs, put on low speed just until combined.
Pour over crust; sprinkle with nutmeg.
Bake at 350 for 40-45 min. or until center is almost set.
Cool on wire rack for 10 min.
Carefully run knife around edge of baking dish to loosen; cool 1 hour longer.
Refrigerate overnight.
Cut into squares, serve with maple syrup!! YUM!!!
remember to refrigerate leftovers!
Strawberry Pretzel Salad
This is a big time favorite for get together family meals. Gma is always asked to bring this one & its gone before you can blink! The only way you have any left overs to enjoy when no one is looking is if you sneak them before the crowd hits the kitchen!! Definitely a kids favorite too. I know there are those who have issues with the strawberries, and sometimes you just don't have fresh ones around, in which case, make it w/o them & enjoy!!
2 c finely crushed pretzels
1/2 c sugar, divided
2/3 c butter, melted
12oz (1 1/2 8oz pkgs) Cream Cheese, softened
2 Tbs milk
1 c thawed Cool Whip
2 c boiling water
1 pkg (8 serving size) Strawberry flavored gelatin (like Jello)
1 1/2 c cold water
1 qt (4c) strawberries, sliced
Preheat oven 350
Mix pretzels, 1/4 c sugar & butter. Press onto bottom of 13x9 pan. Bake 10 min. Cool.
Beat cream cheese, remaining 1/4 c sugar, and milk until well blended. Gently add cool whip. Spread over cooled crust. Refrigerate until ready to use.
Stir boiling water into gelatin in lg bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hrs or until thickened (spoon drug through leaves a definite impression)
Stir in strawberries (IF USING THEM). Spoon over cream cheese.
Refrigerate 3 hours or until firm.
Cut into 20 squares to serve. (gma just brings it as is & we spoon out our servings, trying to be fair so everyone gets some of course)
2 c finely crushed pretzels
1/2 c sugar, divided
2/3 c butter, melted
12oz (1 1/2 8oz pkgs) Cream Cheese, softened
2 Tbs milk
1 c thawed Cool Whip
2 c boiling water
1 pkg (8 serving size) Strawberry flavored gelatin (like Jello)
1 1/2 c cold water
1 qt (4c) strawberries, sliced
Preheat oven 350
Mix pretzels, 1/4 c sugar & butter. Press onto bottom of 13x9 pan. Bake 10 min. Cool.
Beat cream cheese, remaining 1/4 c sugar, and milk until well blended. Gently add cool whip. Spread over cooled crust. Refrigerate until ready to use.
Stir boiling water into gelatin in lg bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hrs or until thickened (spoon drug through leaves a definite impression)
Stir in strawberries (IF USING THEM). Spoon over cream cheese.
Refrigerate 3 hours or until firm.
Cut into 20 squares to serve. (gma just brings it as is & we spoon out our servings, trying to be fair so everyone gets some of course)
25 March 2010
Creamy Parmesan Mashed Potatoes
we love to make our mashed potatoes with cream cheese! You can add in any cheese you like, it doesn't have to be Parmesan!! We love sharp white around here...
2lbs red potatoes (about 8) cut into 1/2" chunks
1 c chicken broth
4 oz neufchatel cheese, cubed
1/2 c sour cream
3 Tbs grated cheese (they call for Parmesan, but whatever floats your boat)
Cover potatoes in chicken broth, cover & bring to boil over high heat. Simmer on med heat for 15 min. stirring after 8 min. Uncover, stir potatoes, simmer, uncovered 5-6 min. or until potatoes are tender & most of the broth has been absorbed.
Add neufchatel cheese, reduce heat to low.
Mash potatoes slightly until the cheese is melted. Add the sour cream & cheese of choice, mash until potatoes are smooth & heated through.
This says it will serve 10, but only 1/2 cup each serving. Around here, that doesn't cut it :) I also cook my potatoes till tender, then transfer into my big mixer, using it to mash the potatoes, adding in the cream cheese, then sour cream & cheese, mixing till it is all combined. Cover immediately with foil tightly, and it will stay hot till you are ready to eat.
2lbs red potatoes (about 8) cut into 1/2" chunks
1 c chicken broth
4 oz neufchatel cheese, cubed
1/2 c sour cream
3 Tbs grated cheese (they call for Parmesan, but whatever floats your boat)
Cover potatoes in chicken broth, cover & bring to boil over high heat. Simmer on med heat for 15 min. stirring after 8 min. Uncover, stir potatoes, simmer, uncovered 5-6 min. or until potatoes are tender & most of the broth has been absorbed.
Add neufchatel cheese, reduce heat to low.
Mash potatoes slightly until the cheese is melted. Add the sour cream & cheese of choice, mash until potatoes are smooth & heated through.
This says it will serve 10, but only 1/2 cup each serving. Around here, that doesn't cut it :) I also cook my potatoes till tender, then transfer into my big mixer, using it to mash the potatoes, adding in the cream cheese, then sour cream & cheese, mixing till it is all combined. Cover immediately with foil tightly, and it will stay hot till you are ready to eat.
New Potatoes in a Creamy Dill Sauce
This spring time recipe comes from Kraft Foods Spring 2009 Food & Family...looks fantastic!!!
1 1/2 lb small new potatoes (in red skins), about 22, quartered
1/2 c water
1/2 c (1/2 of an 8oz tub) Philadelphia Chive & Onion Cream Cheese Spread
1/2 c milk
1/2 tsp dill weed
Microwave potatoes and water in covered 3 qt dish on HIGH 15-17 min.or until potatoes are tender, stirring after 10 min.; drain. Return potatoes to dish; set aside.
***I do not micro my food, so I would just pop these into a pan w/water & boil till tender on the stove...take probably about the same time, maybe 20 min.)***
Micro cream cheese spread & milk for 1 min, stir until smooth. Pour over potatoes; sprinkle with dill.
Micro 1-2 min. or until heated through; stir gently.
***again, no micro here, so it would all go into the same pan as the potatoes that have been drained...heat over low on the stove, or you could even pop all of it into a covered 3qt dish & put in the oven for 5 min. while you finish up the rest of the meal...I would keep the oven on 325 so as not to over cook...
says it makes 6 servings...in our house, potatoes are a loved item, so I would double & just use a casserole dish in place of the covered qt one recommended.
1 1/2 lb small new potatoes (in red skins), about 22, quartered
1/2 c water
1/2 c (1/2 of an 8oz tub) Philadelphia Chive & Onion Cream Cheese Spread
1/2 c milk
1/2 tsp dill weed
Microwave potatoes and water in covered 3 qt dish on HIGH 15-17 min.or until potatoes are tender, stirring after 10 min.; drain. Return potatoes to dish; set aside.
***I do not micro my food, so I would just pop these into a pan w/water & boil till tender on the stove...take probably about the same time, maybe 20 min.)***
Micro cream cheese spread & milk for 1 min, stir until smooth. Pour over potatoes; sprinkle with dill.
Micro 1-2 min. or until heated through; stir gently.
***again, no micro here, so it would all go into the same pan as the potatoes that have been drained...heat over low on the stove, or you could even pop all of it into a covered 3qt dish & put in the oven for 5 min. while you finish up the rest of the meal...I would keep the oven on 325 so as not to over cook...
says it makes 6 servings...in our house, potatoes are a loved item, so I would double & just use a casserole dish in place of the covered qt one recommended.
Subscribe to:
Posts (Atom)