By Stephanie Boyle
Ingredients:
1 bag of frozen french fried potatoes
1 can (10-3/4oz) Campbell's condensed Cheddar Cheese Soup
Directions:
1. On baking sheet bake the fries according to the directions on the package.
2. Push potatoes into a pile in the center of the baking sheet. Stir soup in can and spoon over the fries.
3. Bake 3 more minutes or until the soup is hot.
Makes 6 servings.
Tip: You can also make Nacho cheese fries for a change by using Campbells condensed Fiesta Nacho Cheese Soup instead. make a great change of pace and a little bit spicier of a meal or snack.
Enjoy :)
Wednesday, February 6, 2008
Monday, January 14, 2008
Halloween - Witches' Brew
By Stephanie Boyle
This is a Halloween recipe I found for punch one year when I was throwing a Halloween party, very easy to make.
Ingredients:
1 gallon of cranberry juice
1 gallon of apple cider
12 oz orange juice concentrate
paper cups
stirring utensils
Directions:
Pour all ingredients into a punch bowl. Stir and add ice cubes if desired. Enjoy :)
This is a Halloween recipe I found for punch one year when I was throwing a Halloween party, very easy to make.
Ingredients:
1 gallon of cranberry juice
1 gallon of apple cider
12 oz orange juice concentrate
paper cups
stirring utensils
Directions:
Pour all ingredients into a punch bowl. Stir and add ice cubes if desired. Enjoy :)
Sunday, January 6, 2008
Lemon Broccoli Chicken
By Stephanie Boyle
This is great to serve with potatoes or even rice.
Ingredients:
1 lemon
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) Condensed cream of broccoli soup
1/4 cup milk
1/8 tsp pepper
Directions:
1. Cut 4 thin slices of lemon and put aside for future use. Squeeze 2 tsp fresh lemon juice from the remaining lemon and set aside.
2. Heat oil over medium-high heat. Add chicken and cook for another 10 minutes or until browned. Set chicken aside and pour out fat.
3. Add soup, milk, reserved lemon juice and pepper. Heat to a boil. Return chicken to pan and top with lemon slices. Reduce heat to low, cover and cook for another 5 minutes or until chicken is no longer pink.
Makes 4 servings.
This is great to serve with potatoes or even rice.
Ingredients:
1 lemon
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) Condensed cream of broccoli soup
1/4 cup milk
1/8 tsp pepper
Directions:
1. Cut 4 thin slices of lemon and put aside for future use. Squeeze 2 tsp fresh lemon juice from the remaining lemon and set aside.
2. Heat oil over medium-high heat. Add chicken and cook for another 10 minutes or until browned. Set chicken aside and pour out fat.
3. Add soup, milk, reserved lemon juice and pepper. Heat to a boil. Return chicken to pan and top with lemon slices. Reduce heat to low, cover and cook for another 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Country Skillet Supper
By Stephanie Boyle
Quick, great tasting meal, all made in one pan!
Ingredients:
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/8 tsp garlic powder or 1 glove of garlic, minced
1 can (10-3/4oz) Condensed Golden Mushroom Soup
1 can (10-1/2oz) Condensed beef broth
1 can (14-1/2oz) diced tomatoes
1 small zucchini, sliced (about 1 cup)
1/2 tsp dried thyme leaves, crushed
1-1/2 cups uncooked corkscrew pasta
Directions:
1. Over medium-high heat, cook beef, onion, and garlic powder until beef is browned, stirring to break apart meat. Pour out fat.
2. Add soup, broth, tomatoes, zucchini and thyme. Heat to a boil and then stir in pasta. Reduce heat to low and continue to cook for 15 minutes or until pasta is done.
Makes 4 servings.
Variation: Top this dish with pitted ripe olives to add some extra flavor.
Quick, great tasting meal, all made in one pan!
Ingredients:
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/8 tsp garlic powder or 1 glove of garlic, minced
1 can (10-3/4oz) Condensed Golden Mushroom Soup
1 can (10-1/2oz) Condensed beef broth
1 can (14-1/2oz) diced tomatoes
1 small zucchini, sliced (about 1 cup)
1/2 tsp dried thyme leaves, crushed
1-1/2 cups uncooked corkscrew pasta
Directions:
1. Over medium-high heat, cook beef, onion, and garlic powder until beef is browned, stirring to break apart meat. Pour out fat.
2. Add soup, broth, tomatoes, zucchini and thyme. Heat to a boil and then stir in pasta. Reduce heat to low and continue to cook for 15 minutes or until pasta is done.
Makes 4 servings.
Variation: Top this dish with pitted ripe olives to add some extra flavor.
Chicken & Broccoli Alfredo
By Stephanie Boyle
Ingredients:
1/2 pkg uncooked linguine (8oz)
1 cup fresh or frozen broccoli flowerets
2 tbsp butter or margarine
1 pound skinless, boneless chicken breasts, cubed
1 can (10-3/4oz) Cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp freshly group pepper
Directions:
1. Prepare linguine according to package directions. When there is only 4 minutes left for cooking, add broccoli.
2. Heat butter over medium-high heat. Add chicken and cook until browned stirring often. Drain.
3. Add soup, milk, cheese, pepper and linguine mixture and cook through, stirring occasionally. Serve with additional Parmesan cheese.
Ingredients:
1/2 pkg uncooked linguine (8oz)
1 cup fresh or frozen broccoli flowerets
2 tbsp butter or margarine
1 pound skinless, boneless chicken breasts, cubed
1 can (10-3/4oz) Cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp freshly group pepper
Directions:
1. Prepare linguine according to package directions. When there is only 4 minutes left for cooking, add broccoli.
2. Heat butter over medium-high heat. Add chicken and cook until browned stirring often. Drain.
3. Add soup, milk, cheese, pepper and linguine mixture and cook through, stirring occasionally. Serve with additional Parmesan cheese.
Easy Beef & Pasta
By Stephanie Boyle
Ingredients:
1 pound boneless beef sirloin steak, 3/4 inch thick
1 tbsp vegetable oil
1 can (10-3/4 oz) condensed tomato soup
1/2 cup water
1 bag (about 16 oz) frozen side dish seasoned pasta and vegetable combination
Directions:
1. Slice beef into very thin pieces. Heat oil over a medium-high heat. Add beef and cook until beef is browned and juices evaporate, stir often.
2. Add soup, water and vegetable combination and heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until beef and vegetables are done, stirring occasionally.
Makes 4 servings.
Tip: For easier slicing, place beef in the freezer until it is partially frozen for about 45-60 mins then remove from freezer and cut into thin slices.
Ingredients:
1 pound boneless beef sirloin steak, 3/4 inch thick
1 tbsp vegetable oil
1 can (10-3/4 oz) condensed tomato soup
1/2 cup water
1 bag (about 16 oz) frozen side dish seasoned pasta and vegetable combination
Directions:
1. Slice beef into very thin pieces. Heat oil over a medium-high heat. Add beef and cook until beef is browned and juices evaporate, stir often.
2. Add soup, water and vegetable combination and heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until beef and vegetables are done, stirring occasionally.
Makes 4 servings.
Tip: For easier slicing, place beef in the freezer until it is partially frozen for about 45-60 mins then remove from freezer and cut into thin slices.
Hearty Chicken Noodle Soup
By Stephanie Boyle
Ingredients:
2 cans (10-1/2 oz each) Condensed chicken broth
1 cup water
dash pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
2 skinless, boneless chicken breast halves, cut up
1/2 cup uncooked medium egg noodles
Directions:
1. Mix broth, water, pepper, carrot, celery, and chicken in a saucepan and heat to a boil over medium-high heat.
2. Stir in the noodles and reduce heat to medium. Cook 10 minutes or until noodles are done stirring often.
Make 4 servings.
Tip: To save time buy precut celery and carrots from a supermarket salad bar.
Ingredients:
2 cans (10-1/2 oz each) Condensed chicken broth
1 cup water
dash pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
2 skinless, boneless chicken breast halves, cut up
1/2 cup uncooked medium egg noodles
Directions:
1. Mix broth, water, pepper, carrot, celery, and chicken in a saucepan and heat to a boil over medium-high heat.
2. Stir in the noodles and reduce heat to medium. Cook 10 minutes or until noodles are done stirring often.
Make 4 servings.
Tip: To save time buy precut celery and carrots from a supermarket salad bar.
15 Minute Herbed Chicken
By Stephanie Boyle
Ingredients:
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4oz) condensed cream of chicken with herbs soup
1/2 cup milk
Directions:
1. Heat oil over medium-high heat. Add chicken and cook 8 minutes or until brown. Set chicken aside and pour out fat.
2. Add soup and milk and heat to a boil. Return chicken to pan and reduce the heat to low. Cover and cook for 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Tips: You can substitute the soup for other flavors to change the taste of the chicken. Try substituting Condensed cream of mushroom with roasted garlic soup to make a Creamy Mushroom Garlic Chicken.
Ingredients:
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4oz) condensed cream of chicken with herbs soup
1/2 cup milk
Directions:
1. Heat oil over medium-high heat. Add chicken and cook 8 minutes or until brown. Set chicken aside and pour out fat.
2. Add soup and milk and heat to a boil. Return chicken to pan and reduce the heat to low. Cover and cook for 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Tips: You can substitute the soup for other flavors to change the taste of the chicken. Try substituting Condensed cream of mushroom with roasted garlic soup to make a Creamy Mushroom Garlic Chicken.
Saucy Pork Chops
By Stephanie Boyle
Ingredients:
i tbsp vegetable oil
4 pork chops, 1/2 inch thick about 1 pound
1 can (10-3/4 oz) cream of onion soup
1/4 cup water
Directions:
1. Heat oil over a medium- high heat. Add chops and cook 8 minutes or until browned. Set pork chops aside and pour out fat.
2. Add soup and water, heat to a boil. Return pork chops to pan and reduce heat to low. Cover and cook 5 minutes or until chops are no longer pink.
makes 4 servings.
Ingredients:
i tbsp vegetable oil
4 pork chops, 1/2 inch thick about 1 pound
1 can (10-3/4 oz) cream of onion soup
1/4 cup water
Directions:
1. Heat oil over a medium- high heat. Add chops and cook 8 minutes or until browned. Set pork chops aside and pour out fat.
2. Add soup and water, heat to a boil. Return pork chops to pan and reduce heat to low. Cover and cook 5 minutes or until chops are no longer pink.
makes 4 servings.
Lemon Asparagus Chicken
By Stephanie Boyle
Ingredients:
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) condensed cream of asparagus soup
1/4 cup milk
1 tbsp lemon juice
1/8 tsp pepper
Directions:
1. Heat oil over medium-high heat and add chicken. Cook for 8 minutes or until browned. Set chicken aside and pour off the fat.
2. Add soup, milk, lemon juice and pepper. Heat to a boil. Return chicken to pan, reduce to low heat. Cover and cook 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Ingredients:
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) condensed cream of asparagus soup
1/4 cup milk
1 tbsp lemon juice
1/8 tsp pepper
Directions:
1. Heat oil over medium-high heat and add chicken. Cook for 8 minutes or until browned. Set chicken aside and pour off the fat.
2. Add soup, milk, lemon juice and pepper. Heat to a boil. Return chicken to pan, reduce to low heat. Cover and cook 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Quick Beef Skillet
By Stephanie Boyle
Ingredients:
1 pound ground beef
1 can (103/4 oz) Condensed tomato soup
1/4 cup water
1 tbsp Worcestershire sauce
1/4 tsp pepper
1 can (about 15 oz) sliced potatoes, drained
1 can (about 8 oz) sliced carrots, drained
Directions:
1. Cook beef over medium high heat until golden brown, stirring to separate meat. Pour out the fat.
2. Add soup, water, Worcestershire sauce, pepper, potatoes, carrots and reduce to low and heat through.
Makes 4 servings
Ingredients:
1 pound ground beef
1 can (103/4 oz) Condensed tomato soup
1/4 cup water
1 tbsp Worcestershire sauce
1/4 tsp pepper
1 can (about 15 oz) sliced potatoes, drained
1 can (about 8 oz) sliced carrots, drained
Directions:
1. Cook beef over medium high heat until golden brown, stirring to separate meat. Pour out the fat.
2. Add soup, water, Worcestershire sauce, pepper, potatoes, carrots and reduce to low and heat through.
Makes 4 servings
Asian Chicken Stir Fry
By Stephanie Boyle
Ingredients:
1 tbsp vegetable oil
1 pound skinless, boneless chicken breasts cut into strips
1 can (10-3/4oz) Golden Mushroom Soup
3 tbsp soy sauce
1 tsp garlic powder
1 bag (16oz) any frozen vegetable combination, thawed
4 cups hot cooked rice
Directions:
1. Heat oil over medium high heat in a medium skillet. Add chicken and stir fry until browned and juices evaporate.
2. Add soup, soy sauce and garlic powder. Heat to a boil. Reduce heat to medium, add vegetables and cook until they are tender and crisp stirring often. Serve over rice.
Makes 4 servings.
Ingredients:
1 tbsp vegetable oil
1 pound skinless, boneless chicken breasts cut into strips
1 can (10-3/4oz) Golden Mushroom Soup
3 tbsp soy sauce
1 tsp garlic powder
1 bag (16oz) any frozen vegetable combination, thawed
4 cups hot cooked rice
Directions:
1. Heat oil over medium high heat in a medium skillet. Add chicken and stir fry until browned and juices evaporate.
2. Add soup, soy sauce and garlic powder. Heat to a boil. Reduce heat to medium, add vegetables and cook until they are tender and crisp stirring often. Serve over rice.
Makes 4 servings.
Seafood Tomato Alfredo
By Stephanie Boyle
I love Alfredo, and it you like seafood this is a great alternative to your Fettuccine Alfredo.
Ingredients:
1 Tbsp margarine or butter
1 medium onion, chopped (about 1/2 cup)
1 can (10-3/4 oz) Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup diced canned tomatoes
1 pound firm white fish (cod, haddock, or halibut) cut into 2 inch pieces
4 cups hot cooked linguine (about 8oz uncooked)
Directions:
1. Heat margarine in a medium skillet over medium-high heat. Add onion and cook until tender.
2. Add soup, milk, tomatoes and heat to a boil. Add fish and reduce heat to low. Cook for an additional 10 minutes or until fish flakes easily when tested with a fork. Serve over linguine.
Makes 4 servings.
I love Alfredo, and it you like seafood this is a great alternative to your Fettuccine Alfredo.
Ingredients:
1 Tbsp margarine or butter
1 medium onion, chopped (about 1/2 cup)
1 can (10-3/4 oz) Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup diced canned tomatoes
1 pound firm white fish (cod, haddock, or halibut) cut into 2 inch pieces
4 cups hot cooked linguine (about 8oz uncooked)
Directions:
1. Heat margarine in a medium skillet over medium-high heat. Add onion and cook until tender.
2. Add soup, milk, tomatoes and heat to a boil. Add fish and reduce heat to low. Cook for an additional 10 minutes or until fish flakes easily when tested with a fork. Serve over linguine.
Makes 4 servings.
15 Minute Chicken & Rice Dinner
By Stephanie Boyle
Ingredients:
1 Tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) cream of chicken soup or 98% fat free cream of chicken soup
1-1/2 cups water
1/4 tsp paprika
1/4 tsp pepper
1-1/2 cups uncooked Rice
2 cups fresh or thawed frozen broccoli flowerets
Directions:
1. Heat oil over medium-high heat in a medium skillet. Add chicken and continue cooking for another 8 minutes or until browned. Set chicken aside and pour off fat.
2. Add soup, water, paprika, and pepper. Heat to a boil.
3. Stir in rice and broccoli. Place chicken on rice mixture, season chicken with additional paprika and pepper. Reduce heat to low and cover. Cook for an additional 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Ingredients:
1 Tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) cream of chicken soup or 98% fat free cream of chicken soup
1-1/2 cups water
1/4 tsp paprika
1/4 tsp pepper
1-1/2 cups uncooked Rice
2 cups fresh or thawed frozen broccoli flowerets
Directions:
1. Heat oil over medium-high heat in a medium skillet. Add chicken and continue cooking for another 8 minutes or until browned. Set chicken aside and pour off fat.
2. Add soup, water, paprika, and pepper. Heat to a boil.
3. Stir in rice and broccoli. Place chicken on rice mixture, season chicken with additional paprika and pepper. Reduce heat to low and cover. Cook for an additional 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Saturday, January 5, 2008
Toffee Crunch Cheesecake
By Stephanie Boyle
I know we love cheesecake and this is a great recipe.
Ingredients:
2 pkgs ( 8oz each) cream cheese, softened
1/2 cup firmly packed brown sugar
1/2 tsp vanilla
2 eggs
4 pkgs (1.4 oz each) chocolate covered English toffee bars, chopped 1 cup, divided
1 ready to use graham cracker crust ( 6oz or 9 inches)
Directions:
1.Mix cream cheese, sugar, and vanilla with an electric mixer on medium speed until well blended. Add eggs, mix until blended. Stir in 3/4 cup of the chopped toffee bars.
2. Pour into crust. Sprinkle with remaining toffee bars.
3. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool and refrigerate for 3 hours or overnight.
Makes 8 servings.
Prep time 10 minutes, Bake time 40 minutes.
I know we love cheesecake and this is a great recipe.
Ingredients:
2 pkgs ( 8oz each) cream cheese, softened
1/2 cup firmly packed brown sugar
1/2 tsp vanilla
2 eggs
4 pkgs (1.4 oz each) chocolate covered English toffee bars, chopped 1 cup, divided
1 ready to use graham cracker crust ( 6oz or 9 inches)
Directions:
1.Mix cream cheese, sugar, and vanilla with an electric mixer on medium speed until well blended. Add eggs, mix until blended. Stir in 3/4 cup of the chopped toffee bars.
2. Pour into crust. Sprinkle with remaining toffee bars.
3. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool and refrigerate for 3 hours or overnight.
Makes 8 servings.
Prep time 10 minutes, Bake time 40 minutes.
Chocolate Truffle Cheesecake
By Stephanie Boyle
Crust:
1-1/2 cups of crushed chocolate sandwiches (about 18 Oreo cookies)
2 tbsp butter or margarine, melted
Filling:
3 pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla
8 squares baker's semi sweet chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur (optional)
Directions for Crust:
Mix crumbs and butter, press into a 9 inch pan (preferably spring form if you have one) Bake at 325 degrees F for 10 mins if in a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan)
Directions for Filling:
Mix cream cheese, sugar, vanilla with an electric mixer on medium speed until blended well. Mix in melted chocolate and liqueur. Add eggs, mixing on low speed just to blend gently. Pour over crust.
Bake at 325 degrees F for 55 to 60 minutes or until center is almost set if using a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan. Run knife or metal spatula around rim to loosen cake, cool before removing rim of pan.
Refrigerate for 4 hours or overnight.
Makes 12 servings.
Crust:
1-1/2 cups of crushed chocolate sandwiches (about 18 Oreo cookies)
2 tbsp butter or margarine, melted
Filling:
3 pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla
8 squares baker's semi sweet chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur (optional)
Directions for Crust:
Mix crumbs and butter, press into a 9 inch pan (preferably spring form if you have one) Bake at 325 degrees F for 10 mins if in a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan)
Directions for Filling:
Mix cream cheese, sugar, vanilla with an electric mixer on medium speed until blended well. Mix in melted chocolate and liqueur. Add eggs, mixing on low speed just to blend gently. Pour over crust.
Bake at 325 degrees F for 55 to 60 minutes or until center is almost set if using a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan. Run knife or metal spatula around rim to loosen cake, cool before removing rim of pan.
Refrigerate for 4 hours or overnight.
Makes 12 servings.
Cappucino Cream
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup brewed strong coffee at room temperature (Maxwell house is a good choice)
1/2 cup milk
1 pkg (4 serving size) Vanilla flavour instant Pudding and Pie filling
1/4 tsp ground Cinnamon
1 tub (8oz) Cool Whip, thawed and divided
Cookies, such as chocolate laced pirouettes or biscotti
Directions:
1. Mix cream cheese with electric mixer on medium speed until smooth. Gradually add coffee and milk, beating until well blended. Add pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand 5 minutes or until thickened.
2. Stir in 2 cups of the Cool Whip. Spoon mixture into 6 dessert glasses or a 1 quart serving bowl.
3. Refrigerate until ready to serve. Just before serving top with leftover Cool Whip. Serve with cookies.
Makes 6 servings.
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup brewed strong coffee at room temperature (Maxwell house is a good choice)
1/2 cup milk
1 pkg (4 serving size) Vanilla flavour instant Pudding and Pie filling
1/4 tsp ground Cinnamon
1 tub (8oz) Cool Whip, thawed and divided
Cookies, such as chocolate laced pirouettes or biscotti
Directions:
1. Mix cream cheese with electric mixer on medium speed until smooth. Gradually add coffee and milk, beating until well blended. Add pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand 5 minutes or until thickened.
2. Stir in 2 cups of the Cool Whip. Spoon mixture into 6 dessert glasses or a 1 quart serving bowl.
3. Refrigerate until ready to serve. Just before serving top with leftover Cool Whip. Serve with cookies.
Makes 6 servings.
Raspberrry Cream Pie
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
3/4 cup raspberry fruit spread
1/3 cup cold milk
1 pkg (4 serving size) Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8oz) Cool Whip, thawed
red food coloring (8-10 drops)
1 prepared chocolate flavor crumb crust (6oz or 9 inch)
Directions:
1. Beat cream cheese and fruit spread in a large bowl with a wire whisk until smooth and blended. Add in pudding mix. Beat 2 minutes. Save 1/2 cup of the Cool Whip for later use. Gently stir in remaining Cool Whip into pudding mixture. Stir in food coloring until the color desired is achieved. Place mixture in crust.
2. Refrigerate for 3 hours. Garnish pie with the remaining Cool Whip.
Makes 8 servings.
Prep time 10 minutes.
Ingredients:
1 pkg (8oz) cream cheese, softened
3/4 cup raspberry fruit spread
1/3 cup cold milk
1 pkg (4 serving size) Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8oz) Cool Whip, thawed
red food coloring (8-10 drops)
1 prepared chocolate flavor crumb crust (6oz or 9 inch)
Directions:
1. Beat cream cheese and fruit spread in a large bowl with a wire whisk until smooth and blended. Add in pudding mix. Beat 2 minutes. Save 1/2 cup of the Cool Whip for later use. Gently stir in remaining Cool Whip into pudding mixture. Stir in food coloring until the color desired is achieved. Place mixture in crust.
2. Refrigerate for 3 hours. Garnish pie with the remaining Cool Whip.
Makes 8 servings.
Prep time 10 minutes.
Black Forest Cheesecake
By Stephanie Boyle
This is a great alternative to making a black forest cake and it tastes delicious!!
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
4 squares semi sweet chocolate, melted and slightly cooled
1 ready to use chocolate flavor pie crust (6oz or 9 inch)
1-1/2 cups cherry pie filling
1 cup thawed Cool Whip
Directions:
1. Mix cream cheese, sugar, and vanilla with a mixer on medium speed until blended well. Add eggs, mix until blended. Stir in melted chocolate. Pour into crust.
2. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or over night. Spread Cool Whip over chilled cheesecake, cover with pie filling.
Makes 8 servings.
Prep time 10 minutes, Bake time 40 minutes.
Did you know???
Unlike milk chocolate semisweet and bittersweet chocolate contains no milk solids and stored alone can last years if stored properly in a cool dry place.
This is a great alternative to making a black forest cake and it tastes delicious!!
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
4 squares semi sweet chocolate, melted and slightly cooled
1 ready to use chocolate flavor pie crust (6oz or 9 inch)
1-1/2 cups cherry pie filling
1 cup thawed Cool Whip
Directions:
1. Mix cream cheese, sugar, and vanilla with a mixer on medium speed until blended well. Add eggs, mix until blended. Stir in melted chocolate. Pour into crust.
2. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or over night. Spread Cool Whip over chilled cheesecake, cover with pie filling.
Makes 8 servings.
Prep time 10 minutes, Bake time 40 minutes.
Did you know???
Unlike milk chocolate semisweet and bittersweet chocolate contains no milk solids and stored alone can last years if stored properly in a cool dry place.
Tiramisu
By Stephanie Boyle
I always thought Tiramisu was difficult to make until I found this recipe. This recipe is fairly easy to make and tastes great.
Ingredients:
1 pkg (10-3/4 oz) frozen pound cake, thawed and thinly sliced, divided
1 cup double strength coffee, divided
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
2 tbsp almond flavored liqueur
2 cups thawed Cool Whip
1 tsp unsweetened cocoa
Directions:
1. Place 1/2 of the pound cake slices on the bottom of a 13x9 inch dish, drizzle with 1/2 cup of the coffee.
2. Mix cream cheese, sugar, and liqueur with an electric mixer on medium speed until blended well. Gently stir in Cool Whip.
3. Spoon 1/2 of the cream cheese mixture over pound cake in baking dish. Top with remaining pound cake, drizzle with remaining 1/2 cup of coffee. Spoon remaining cream cheese mixture over pound cake, sprinkle with cocoa.
4. Refrigerate a couple hours or overnight. Store leftover dessert in refrigerator.
Makes 12-16 servings.
Tip: If you do not have almond flavor liqueur, try substituting a 1/2 tsp of almond extract instead, also tastes great.
Prep time 15-20 minutes plus any refrigerating time.
I always thought Tiramisu was difficult to make until I found this recipe. This recipe is fairly easy to make and tastes great.
Ingredients:
1 pkg (10-3/4 oz) frozen pound cake, thawed and thinly sliced, divided
1 cup double strength coffee, divided
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
2 tbsp almond flavored liqueur
2 cups thawed Cool Whip
1 tsp unsweetened cocoa
Directions:
1. Place 1/2 of the pound cake slices on the bottom of a 13x9 inch dish, drizzle with 1/2 cup of the coffee.
2. Mix cream cheese, sugar, and liqueur with an electric mixer on medium speed until blended well. Gently stir in Cool Whip.
3. Spoon 1/2 of the cream cheese mixture over pound cake in baking dish. Top with remaining pound cake, drizzle with remaining 1/2 cup of coffee. Spoon remaining cream cheese mixture over pound cake, sprinkle with cocoa.
4. Refrigerate a couple hours or overnight. Store leftover dessert in refrigerator.
Makes 12-16 servings.
Tip: If you do not have almond flavor liqueur, try substituting a 1/2 tsp of almond extract instead, also tastes great.
Prep time 15-20 minutes plus any refrigerating time.
English Trifle
By Stephanie Boyle
Trifles are great and easy to make. Always a crowd pleaser.
Ingredients:
1 pkg cream cheese, softened
2 cups milk, divided
1 pkg (4 serving size) Vanilla flavor instant pudding and pie filling
2-1/2 cups cubed pound cake
1/2 cup strawberry preserves
1 can (16oz) peach slices, drained and chopped
Directions:
1. Mix cream cheese and 1/2 cup milk in a large bowl with electric mixer on medium speed until blended. Add pudding mix and remaining 1-1/2 cups of milk, beat on low speed for a minute to get blended together.
2. Layer 1/2 of the cake, preserves, peach slices and pudding mixture in 1-1/2 quart serving bowl, repeat layers. Cover surface with wax paper or plastic wrap and refrigerate.
Makes 8 servings.
Prep time 15 minutes plus refrigerating time.
Tip: Customize your trifle by using your favorite ingredients, try different flavors of pudding and preserves or using angel food cake, sponge cake, ladyfingers, or even chocolate cake instead of pound cake.
Trifles are great and easy to make. Always a crowd pleaser.
Ingredients:
1 pkg cream cheese, softened
2 cups milk, divided
1 pkg (4 serving size) Vanilla flavor instant pudding and pie filling
2-1/2 cups cubed pound cake
1/2 cup strawberry preserves
1 can (16oz) peach slices, drained and chopped
Directions:
1. Mix cream cheese and 1/2 cup milk in a large bowl with electric mixer on medium speed until blended. Add pudding mix and remaining 1-1/2 cups of milk, beat on low speed for a minute to get blended together.
2. Layer 1/2 of the cake, preserves, peach slices and pudding mixture in 1-1/2 quart serving bowl, repeat layers. Cover surface with wax paper or plastic wrap and refrigerate.
Makes 8 servings.
Prep time 15 minutes plus refrigerating time.
Tip: Customize your trifle by using your favorite ingredients, try different flavors of pudding and preserves or using angel food cake, sponge cake, ladyfingers, or even chocolate cake instead of pound cake.
3 Step Pralines and Cream Cheesecake
By Stephanie Boyle
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup almond brickle chips
1 ready to use graham cracker crust (6oz or 9 inch)
3 tbsp caramel ice cream topping
Directions:
1. Mix cream cheese, sugar, vanilla at medium speed with electric mixer until well blended. Add eggs and mix well. Blend in almond brickle chips.
2. Pour into crust. Dot top of cheesecake batter with topping. Cut through batter with knife several times to create a marbled effect.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool, refrigerate for 3 hours or overnight.
Makes 8 servings.
Prep time 10-15 minutes, bake time 40 minutes.
Tip: Be sure to watch the cheesecake as temperatures from oven to oven may vary.
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup almond brickle chips
1 ready to use graham cracker crust (6oz or 9 inch)
3 tbsp caramel ice cream topping
Directions:
1. Mix cream cheese, sugar, vanilla at medium speed with electric mixer until well blended. Add eggs and mix well. Blend in almond brickle chips.
2. Pour into crust. Dot top of cheesecake batter with topping. Cut through batter with knife several times to create a marbled effect.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool, refrigerate for 3 hours or overnight.
Makes 8 servings.
Prep time 10-15 minutes, bake time 40 minutes.
Tip: Be sure to watch the cheesecake as temperatures from oven to oven may vary.
Praline Bars
By Stephanie Boyle
Ingredients:
3/4 cup butter or margarine, softened
1 cup sugar, divided
1 tsp vanilla, divided
1-1/2 cups flour
2 pkgs (8oz each) cream cheese, softened
2 eggs
1/2 cup almond brickle chips
3 tbsp caramel ice cream topping
Directions:
1. Mix butter, 1/2 cup of the sugar and 1/2 tsp of the vanilla with mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until blended. Press into bottom of 13x9 inch pan. Bake at 350 degrees F for 20-23 minutes or until lightly browned.
2. While that is cooking mix cream cheese, remaining 1/2 cup of sugar and 1/2 tsp vanilla with electric mixer on medium speed until well blended. Add eggs, mix well. Blend in chips. Pour over crust once the crust is out of the oven. Dot top pf cream cheese mixture with topping, cut through batter with a knife to create a marbled effect.
3. Bake at 350 degrees for 30 minutes. Cool in pan on wire rack. Cut into bars.
Makes 2 dozen bars.
Ingredients:
3/4 cup butter or margarine, softened
1 cup sugar, divided
1 tsp vanilla, divided
1-1/2 cups flour
2 pkgs (8oz each) cream cheese, softened
2 eggs
1/2 cup almond brickle chips
3 tbsp caramel ice cream topping
Directions:
1. Mix butter, 1/2 cup of the sugar and 1/2 tsp of the vanilla with mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until blended. Press into bottom of 13x9 inch pan. Bake at 350 degrees F for 20-23 minutes or until lightly browned.
2. While that is cooking mix cream cheese, remaining 1/2 cup of sugar and 1/2 tsp vanilla with electric mixer on medium speed until well blended. Add eggs, mix well. Blend in chips. Pour over crust once the crust is out of the oven. Dot top pf cream cheese mixture with topping, cut through batter with a knife to create a marbled effect.
3. Bake at 350 degrees for 30 minutes. Cool in pan on wire rack. Cut into bars.
Makes 2 dozen bars.
Magic Dip
By Stephanie Boyle
This is a great treat, and quick to make plus kids love it!
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup semi sweet real chocolate chips
1/2 cup coconut, toasted
1/2 cup chopped peanuts
graham crackers
Directions:
1. Spread cream cheese onto the bottom of a 9 inch microwavable pie plate.
2. Top with chocolate chips, coconut and peanuts.
3. Microwave on medium (50% power) for 3-4 minutes or until warm. Serve with graham crackers.
Makes 6-8 servings
Prep time 5 minutes, cook time 4 minutes.
Tip: Make this dip extra fun for kids - serve with animal crackers or another shaped graham cookie. This can be divided into individual portions and served in small cups for each child.
This is a great treat, and quick to make plus kids love it!
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup semi sweet real chocolate chips
1/2 cup coconut, toasted
1/2 cup chopped peanuts
graham crackers
Directions:
1. Spread cream cheese onto the bottom of a 9 inch microwavable pie plate.
2. Top with chocolate chips, coconut and peanuts.
3. Microwave on medium (50% power) for 3-4 minutes or until warm. Serve with graham crackers.
Makes 6-8 servings
Prep time 5 minutes, cook time 4 minutes.
Tip: Make this dip extra fun for kids - serve with animal crackers or another shaped graham cookie. This can be divided into individual portions and served in small cups for each child.
Snowman Cookies
By Stephanie Boyle
With us in the midst of the winter season I saw this and thought it was a cute recipe to try after being outside building snowmen with the kids or just to have on hand for when company comes over. Always a conversation starter.
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup powdered sugar
3/4 cup butter or margarine
1/2 tsp vanilla
2-1/4 cups flour
1/2 tsp baking soda
sifted powdered sugar
miniature peanut butter cups (optional)
Directions:
1. Mix cream cheese, 1 cup sugar, butter and vanilla with electric mixer on medium speed until blended. Add flour and baking soda, mix well.
2. Shape dough into equal number of 1/2 inch and 1 inch diameter balls. Using 1 small ball and 1 large ball for each snowman, place balls slightly overlapping, on ungreased cookie sheets. Flatten to 1/4 inch thick with the bottom of a glass dipped in flour. Repeat until all dough is used up.
3. Bake at 325 degrees F for 19-21 minutes or until a light golden brown color. Cool on wire racks. Sprinkle each snowman with sifted powdered sugar. Decorate with icing as desired. Cut miniature peanut butter cups in half to use as hats.
Makes about 3 dozen cookies.
With us in the midst of the winter season I saw this and thought it was a cute recipe to try after being outside building snowmen with the kids or just to have on hand for when company comes over. Always a conversation starter.
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup powdered sugar
3/4 cup butter or margarine
1/2 tsp vanilla
2-1/4 cups flour
1/2 tsp baking soda
sifted powdered sugar
miniature peanut butter cups (optional)
Directions:
1. Mix cream cheese, 1 cup sugar, butter and vanilla with electric mixer on medium speed until blended. Add flour and baking soda, mix well.
2. Shape dough into equal number of 1/2 inch and 1 inch diameter balls. Using 1 small ball and 1 large ball for each snowman, place balls slightly overlapping, on ungreased cookie sheets. Flatten to 1/4 inch thick with the bottom of a glass dipped in flour. Repeat until all dough is used up.
3. Bake at 325 degrees F for 19-21 minutes or until a light golden brown color. Cool on wire racks. Sprinkle each snowman with sifted powdered sugar. Decorate with icing as desired. Cut miniature peanut butter cups in half to use as hats.
Makes about 3 dozen cookies.
Cherry Cheesecake Squares
By Stephanie Boyle
Cherry Cheesecake is one of my favorite desserts, here's a recipe for Cherry Cheesecake Squares... Great!!!
Ingredients:
2 cups graham crackers crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 pkgs (8oz each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla
2 eggs
1 can (20 oz) cherry pie filling
Directions:
1. Mix crumbs, 1/4 cup sugar and butter. Press into a 13x9 inch baking pan and bake for 10 minutes at 325 degrees F.
2. Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix just until blended, do not over mix! Pour over crust.
3. Bake at 325 degrees F for 35 minutes or until center is almost set. Cool. Refrigerate for 3 hours or over night. Top with pie filling and cut into squares.
Makes 18 servings.
Cherry Cheesecake is one of my favorite desserts, here's a recipe for Cherry Cheesecake Squares... Great!!!
Ingredients:
2 cups graham crackers crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 pkgs (8oz each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla
2 eggs
1 can (20 oz) cherry pie filling
Directions:
1. Mix crumbs, 1/4 cup sugar and butter. Press into a 13x9 inch baking pan and bake for 10 minutes at 325 degrees F.
2. Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix just until blended, do not over mix! Pour over crust.
3. Bake at 325 degrees F for 35 minutes or until center is almost set. Cool. Refrigerate for 3 hours or over night. Top with pie filling and cut into squares.
Makes 18 servings.
Apple Cranberry Pie
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
1/2 cup firmly packed brown sugar, divided
1 egg
1 (9inch) unbaked pastry shell
2 cups sliced apples
1/2 cup halved cranberries
1tsp ground cinnamon, divided
1/3 flour
1/3 cup old fashioned or quick cooking oats, uncooked
1/4 cup butter or margarine
1/4 cup chopped nuts
Directions:
1. Mix cream cheese and 1/4 cup of the sugar with electric mixer on medium speed until well blended. Blend in egg. Pour in pastry shell.
2. Toss apples, cranberries, and 1/2 tsp cinnamon. Spoon over cream cheese mixture.
3. Mix flour, oats, remaining 1/4 cup sugar and remaining 1/2 tsp Cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts and spoon over fruit mixture.
4. Bake at 375 degrees F for 40-45 minutes or until lightly browned. Cool slightly before serving.
Makes 8-10 servings.
Ingredients:
1 pkg (8oz) cream cheese, softened
1/2 cup firmly packed brown sugar, divided
1 egg
1 (9inch) unbaked pastry shell
2 cups sliced apples
1/2 cup halved cranberries
1tsp ground cinnamon, divided
1/3 flour
1/3 cup old fashioned or quick cooking oats, uncooked
1/4 cup butter or margarine
1/4 cup chopped nuts
Directions:
1. Mix cream cheese and 1/4 cup of the sugar with electric mixer on medium speed until well blended. Blend in egg. Pour in pastry shell.
2. Toss apples, cranberries, and 1/2 tsp cinnamon. Spoon over cream cheese mixture.
3. Mix flour, oats, remaining 1/4 cup sugar and remaining 1/2 tsp Cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in nuts and spoon over fruit mixture.
4. Bake at 375 degrees F for 40-45 minutes or until lightly browned. Cool slightly before serving.
Makes 8-10 servings.
Peachy Berry Dessert
By Stephanie Boyle
Ingredients:
1/2 cup plus 1 tbsp sugar
1/2 tsp ground cinnamon
1/2 pkg (15 oz) refrigerated pie crust
1 tbsp butter or margarine. melted
2 cans (15oz) peach slices in juice
2 pkgs (8oz each) cream cheese, softened
1 tub (12 oz) Cool Whip
1/2 cup blueberries
Directions:
1. Heat oven to 400 degrees F.
2. Stir in 1 tbsp sugar and cinnamon together in a small bowl. Unfold crust, cut into 10-12 wedges. Place pastry wedges on cookie sheet, 1/2 inch apart. Brush with melted butter and sprinkle with sugar mixture. Bake for 8-10 minutes or until lightly browned. Remove to wire rack, cool.
3. Drain peaches, keeping 1/2 cup of the juice. Beat cream cheese and remaining 1/2 cup of sugar in a large bowl with a wire whisk until smooth. Gradually beat in reserved juice. Fold in 4-1/2 cups of Cool Whip. Spoon into shallow bowl. Top with remaining cool whip, peaches and blueberries.
4. Arrange pastry wedges in a pinwheel fashion on top.
Makes 10-12 servings.
Tip: For a slight variation use 3 cups of fresh sliced peaches and 1/2 cup peach nectar may be substituted for canned peaches.
Ingredients:
1/2 cup plus 1 tbsp sugar
1/2 tsp ground cinnamon
1/2 pkg (15 oz) refrigerated pie crust
1 tbsp butter or margarine. melted
2 cans (15oz) peach slices in juice
2 pkgs (8oz each) cream cheese, softened
1 tub (12 oz) Cool Whip
1/2 cup blueberries
Directions:
1. Heat oven to 400 degrees F.
2. Stir in 1 tbsp sugar and cinnamon together in a small bowl. Unfold crust, cut into 10-12 wedges. Place pastry wedges on cookie sheet, 1/2 inch apart. Brush with melted butter and sprinkle with sugar mixture. Bake for 8-10 minutes or until lightly browned. Remove to wire rack, cool.
3. Drain peaches, keeping 1/2 cup of the juice. Beat cream cheese and remaining 1/2 cup of sugar in a large bowl with a wire whisk until smooth. Gradually beat in reserved juice. Fold in 4-1/2 cups of Cool Whip. Spoon into shallow bowl. Top with remaining cool whip, peaches and blueberries.
4. Arrange pastry wedges in a pinwheel fashion on top.
Makes 10-12 servings.
Tip: For a slight variation use 3 cups of fresh sliced peaches and 1/2 cup peach nectar may be substituted for canned peaches.
Cheesecake Brownies
By Stephanie Boyle
Ingredients:
1 pkg (19.8 oz) brownie mix (do not use a mix that includes a syrup pouch)
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla
Directions:
1. Prepare brownie mix as directed on the pkg. Pour into a greased 13x9 inch baking pan.
2. Beat cream cheese with electric mixer on medium speed until smooth. Mix in sugar until blended. Add egg and vanilla, mix just until blended (do not over mix!) Pour cream cheese mixture over brownie batter, cut through batter with a knife several times for a marble effect.
3. Bake at 350 degrees F for 35-40 minutes or until cream cheese mixture is lightly browned. Cool, cut into squares.
Makes 2 dozen brownies.
Tip: For extra chocolate flavor, sprinkle 1 cup of semi sweet real chocolate chips over top of brownies before baking.
Ingredients:
1 pkg (19.8 oz) brownie mix (do not use a mix that includes a syrup pouch)
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla
Directions:
1. Prepare brownie mix as directed on the pkg. Pour into a greased 13x9 inch baking pan.
2. Beat cream cheese with electric mixer on medium speed until smooth. Mix in sugar until blended. Add egg and vanilla, mix just until blended (do not over mix!) Pour cream cheese mixture over brownie batter, cut through batter with a knife several times for a marble effect.
3. Bake at 350 degrees F for 35-40 minutes or until cream cheese mixture is lightly browned. Cool, cut into squares.
Makes 2 dozen brownies.
Tip: For extra chocolate flavor, sprinkle 1 cup of semi sweet real chocolate chips over top of brownies before baking.
Cheesecake Cream Dip
By Stephanie Boyle
Really easy to make...delicious!
Ingredients:
1 pkg (8oz) cream cheese, softened
1 jar (7 oz) marshmallow cream
Directions:
1. Mix cream and marshmallow cream until well blended. Refrigerate.
2. Serve with assorted cut up fruit, pound cake or cookies.
Makes 1-1/2 cups
Prep time 5 minutes plus refrigerating time.
Really easy to make...delicious!
Ingredients:
1 pkg (8oz) cream cheese, softened
1 jar (7 oz) marshmallow cream
Directions:
1. Mix cream and marshmallow cream until well blended. Refrigerate.
2. Serve with assorted cut up fruit, pound cake or cookies.
Makes 1-1/2 cups
Prep time 5 minutes plus refrigerating time.
Sugar Cookies
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup butter or margarine, softened
2/3 cup sugar
1/4 tsp vanilla
2 cups flour
colored sugar, sprinkles and colored gels
Directions:
1. Beat cream cheese, butter, 2/3 cup sugar and vanilla with electric mixer on medium speed until well blended. Mix in flour, refrigerate several hours or overnight.
2. Roll dough to 1/4 inch thickness on lightly floured surface. Cut into desired shapes, sprinkle with colored sugar. Place on ungreased cookie sheet.
3. Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned/ Cool on wire racks. Decorate as desired with colored sugar, sprinkles and colored gels.
Makes about 3-1/2 dozen cookies.
Tip: To soften butter in the microwave quickly without melting it, place on microwavable plate or bowl and heat at low (30% power) for about 30 seconds or until soft.
Ingredients:
1 pkg (8oz) cream cheese, softened
1 cup butter or margarine, softened
2/3 cup sugar
1/4 tsp vanilla
2 cups flour
colored sugar, sprinkles and colored gels
Directions:
1. Beat cream cheese, butter, 2/3 cup sugar and vanilla with electric mixer on medium speed until well blended. Mix in flour, refrigerate several hours or overnight.
2. Roll dough to 1/4 inch thickness on lightly floured surface. Cut into desired shapes, sprinkle with colored sugar. Place on ungreased cookie sheet.
3. Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned/ Cool on wire racks. Decorate as desired with colored sugar, sprinkles and colored gels.
Makes about 3-1/2 dozen cookies.
Tip: To soften butter in the microwave quickly without melting it, place on microwavable plate or bowl and heat at low (30% power) for about 30 seconds or until soft.
Creamy Lemon Bars
By Stephanie Boyle
Ingredients:
1 pkg (2 layer size) lemon cake mix
3 large eggs, divided
1/2 cup oil
2 pkgs (8oz each) cream cheese, softened
1 container (8oz) sour cream
1/2 cup granulated sugar
1 tsp grated lemon peel
1 tbsp lemon juice
powdered sugar
Directions:
1. Mix cake mix, 1 egg and oil. Press mixture onto bottom and up sides of lightly greased 15x10x1 inch baking pan. Bake at 350 degrees F for 10 minutes.
2. Beat cream cheese with electric mixer on medium speed until smooth. Add remaining 2 eggs, sour cream, granulated sugar, peel, and juice, mix until well blended. Pour batter into the crust.
3. Bake at 350 degrees F for 30-35 minutes or until filling is just set in the center and edges are light golden brown. Cool. Sprinkle with powdered sugar. Cut into bars and store leftovers in the refrigerator.
Makes about 2 dozen bars.
Ingredients:
1 pkg (2 layer size) lemon cake mix
3 large eggs, divided
1/2 cup oil
2 pkgs (8oz each) cream cheese, softened
1 container (8oz) sour cream
1/2 cup granulated sugar
1 tsp grated lemon peel
1 tbsp lemon juice
powdered sugar
Directions:
1. Mix cake mix, 1 egg and oil. Press mixture onto bottom and up sides of lightly greased 15x10x1 inch baking pan. Bake at 350 degrees F for 10 minutes.
2. Beat cream cheese with electric mixer on medium speed until smooth. Add remaining 2 eggs, sour cream, granulated sugar, peel, and juice, mix until well blended. Pour batter into the crust.
3. Bake at 350 degrees F for 30-35 minutes or until filling is just set in the center and edges are light golden brown. Cool. Sprinkle with powdered sugar. Cut into bars and store leftovers in the refrigerator.
Makes about 2 dozen bars.
Cherries In The Snow
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
1/2 cup sugar
2 cups Cool Whip
1 can (20 oz) cherry pie filling, divided
Directions:
1. Mix cream cheese and sugar in large bowl until smooth. Gently stir in whipped topping.
2. Layer 1/4 cup cream cheese mixture and 2 tbsp pie filling in each of the stemmed glasses or bowls. Repeat layers until both mixtures are gone.
Makes 4 servings
Prep time 10 minutes.
Ingredients:
1 pkg (8oz) cream cheese, softened
1/2 cup sugar
2 cups Cool Whip
1 can (20 oz) cherry pie filling, divided
Directions:
1. Mix cream cheese and sugar in large bowl until smooth. Gently stir in whipped topping.
2. Layer 1/4 cup cream cheese mixture and 2 tbsp pie filling in each of the stemmed glasses or bowls. Repeat layers until both mixtures are gone.
Makes 4 servings
Prep time 10 minutes.
3 Step Caramel Pecan Cheesecake
By Stephanie Boyle
Ingredients:
20 caramels
3 tbsp milk
1/2 cup chopped pecans
1 ready to use graham cracker crumb crust (6oz or 9 inch)
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
Directions:
1. Microwave caramels and milk in small bowl on High for 2 minutes or until smooth, stirring every minute. Stir in pecans, pour into crust. Refrigerate for 10 minutes.
2. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended. Pour over caramel mixture.
3. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or cool overnight. Garnish with pecans and caramel sauce.
Makes 8 servings.
Ingredients:
20 caramels
3 tbsp milk
1/2 cup chopped pecans
1 ready to use graham cracker crumb crust (6oz or 9 inch)
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
Directions:
1. Microwave caramels and milk in small bowl on High for 2 minutes or until smooth, stirring every minute. Stir in pecans, pour into crust. Refrigerate for 10 minutes.
2. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended. Pour over caramel mixture.
3. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or cool overnight. Garnish with pecans and caramel sauce.
Makes 8 servings.
3 Step Rocky Road Cheesecake
By Stephanie Boyle
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
4 squares semi sweet chocolate, melted and slightly cooled
1 ready to use graham cracker crust (6oz or 9 inch)
1/2 cup miniature marshmallows
1/4 cup semi sweet real chocolate chips 1/4 cup chopped peanuts
Directions:
1. Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix. Blend in melted chocolate.
2. Pour mixture into pie crust. Sprinkle with marshmallows, chocolate chips and peanuts.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight. Garnish with sprinkles.
Makes 8 servings.
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
4 squares semi sweet chocolate, melted and slightly cooled
1 ready to use graham cracker crust (6oz or 9 inch)
1/2 cup miniature marshmallows
1/4 cup semi sweet real chocolate chips 1/4 cup chopped peanuts
Directions:
1. Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix. Blend in melted chocolate.
2. Pour mixture into pie crust. Sprinkle with marshmallows, chocolate chips and peanuts.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight. Garnish with sprinkles.
Makes 8 servings.
Brownie Bottom Cheesecake
By Stephanie Boyle
Ingredients:
1 pkg (10-20 oz) brownie mix, any variety
3 pkgs (8oz each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1/2 cup sour cream
3 eggs
Directions:
1. Prepare and bake brownie mix as directed on package for 9-inch square pan in bottom of a well greased 9 inch springform pan.
2. Mix cream cheese, sugar, and vanilla with an electric mixer on medium speed until well blended. Blend in sour cream, add eggs mixing on low speed just until blended. Pour over brownie crust.
3. Bake at 325 degrees F for 60-65 minutes or until center is almost set if using a silver springform pan. (bake at 300 degrees F for 60-65 minutes or if center is almost set if using a dark non stick springform pan.) Run knife or metal spatula around rim to loosen cake, cool before removing rim of pan.
Cool in the refrigerator for 4 hours or over night.
Makes 12 servings.
Ingredients:
1 pkg (10-20 oz) brownie mix, any variety
3 pkgs (8oz each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1/2 cup sour cream
3 eggs
Directions:
1. Prepare and bake brownie mix as directed on package for 9-inch square pan in bottom of a well greased 9 inch springform pan.
2. Mix cream cheese, sugar, and vanilla with an electric mixer on medium speed until well blended. Blend in sour cream, add eggs mixing on low speed just until blended. Pour over brownie crust.
3. Bake at 325 degrees F for 60-65 minutes or until center is almost set if using a silver springform pan. (bake at 300 degrees F for 60-65 minutes or if center is almost set if using a dark non stick springform pan.) Run knife or metal spatula around rim to loosen cake, cool before removing rim of pan.
Cool in the refrigerator for 4 hours or over night.
Makes 12 servings.
3 Step Cheesecake
By Stephanie Boyle
Ingredients:
2 pkgs (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 ready to use graham cracker crumb crust (6oz or 9 inch)
Directions:
1. Mix cream cheese, sugar and vanilla with mixer on medium speed until blended well. Add eggs and mix.
2. Pour into crust.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool and then refrigerate for 3 hours or overnight.
Makes 8 servings.
Variations on the 3 Step Cheesecake
Fruit topped cheesecake: Top with 2 cups of asst cut up fruit or a 21 oz can of pie filling.
Lemon cheesecake: Stir in 1 tbsp of fresh lemon juice and 1/2 tsp of grated lemon peel into batter.
Chocolate Chip Cheesecake: Stir 1/2 cup miniature semi sweet chocolate chips into batter. Sprinkle with additional 1/4 cup chips before baking.
Ingredients:
2 pkgs (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 ready to use graham cracker crumb crust (6oz or 9 inch)
Directions:
1. Mix cream cheese, sugar and vanilla with mixer on medium speed until blended well. Add eggs and mix.
2. Pour into crust.
3. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool and then refrigerate for 3 hours or overnight.
Makes 8 servings.
Variations on the 3 Step Cheesecake
Fruit topped cheesecake: Top with 2 cups of asst cut up fruit or a 21 oz can of pie filling.
Lemon cheesecake: Stir in 1 tbsp of fresh lemon juice and 1/2 tsp of grated lemon peel into batter.
Chocolate Chip Cheesecake: Stir 1/2 cup miniature semi sweet chocolate chips into batter. Sprinkle with additional 1/4 cup chips before baking.
Bacon Appetizers Crescents
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
1/2 cup bacon bits or 8 slices of bacon crisply cooked and crumbled
1/3 cup grated Parmesan cheese
1/4 cup thinly sliced green onions
1 tbsp milk
2 cans (8oz each) refrigerated crescent dinner rolls
Poppy seed (optional)
Directions:
1. Mix cream cheese, bacon bits, Parmesan cheese, onions, and milk until well blended.
2. Separate dough into 8 rectangles, firmly press perforations together to seal. Spread each rectangle with 2 rounded tbsp cream cheese mixture.
3. Cut each rectangle in half diagonally, repeat with opposite corners. Cut in half crosswise to form 6 triangles. Roll up triangles, starting at short ends. Place on ungreased cookie sheets, and sprinkle with poppy seed optional.
bake at 375 for 12-15 mins or until golden brown. Serve right away.
Prep time 30 mins.
Bake time 15 mins.
Makes 4 dozen.
Ingredients:
1 pkg (8oz) cream cheese, softened
1/2 cup bacon bits or 8 slices of bacon crisply cooked and crumbled
1/3 cup grated Parmesan cheese
1/4 cup thinly sliced green onions
1 tbsp milk
2 cans (8oz each) refrigerated crescent dinner rolls
Poppy seed (optional)
Directions:
1. Mix cream cheese, bacon bits, Parmesan cheese, onions, and milk until well blended.
2. Separate dough into 8 rectangles, firmly press perforations together to seal. Spread each rectangle with 2 rounded tbsp cream cheese mixture.
3. Cut each rectangle in half diagonally, repeat with opposite corners. Cut in half crosswise to form 6 triangles. Roll up triangles, starting at short ends. Place on ungreased cookie sheets, and sprinkle with poppy seed optional.
bake at 375 for 12-15 mins or until golden brown. Serve right away.
Prep time 30 mins.
Bake time 15 mins.
Makes 4 dozen.
Three Pepper Quesadillas
By Stephanie Boyle
This is a great recipe which can be made ahead of time.
Ingredients:
1 cup each, thin green, red and yellow pepper strips
1/2 cup thin onion slices
1/2 tsp ground cumin
1/3 cup butter or margarine
1 pkg (8oz) cream cheese, softened
1 pkg ( 8oz) Shredded sharp cheddar cheese
10 flour tortillas (6 inch)
Salsa
Directions:
1. Cook and stir peppers, onion, and cumin in butter in large skillet until tender-crisp about 4 mins. Drain but keep the butter.
2. Mix cream cheese and cheddar cheese until well blended. Spoon 2 tbsp cheese mixture onto each tortilla. Top with 1/3 cup pepper mixture. Fold tortillas in half and place on cookie sheet. Brush tortilla with reserved butter.
3. Bake at 425 degrees F for 10 mins, cut each tortilla into 3rds. Serve warm with salsa.
To make ahead of time, prepare as directed except for instead of baking, cover and refrigerate. When ready to serve, bake uncovered at 425 F for 15-20 mins.
Enjoy :)
This is a great recipe which can be made ahead of time.
Ingredients:
1 cup each, thin green, red and yellow pepper strips
1/2 cup thin onion slices
1/2 tsp ground cumin
1/3 cup butter or margarine
1 pkg (8oz) cream cheese, softened
1 pkg ( 8oz) Shredded sharp cheddar cheese
10 flour tortillas (6 inch)
Salsa
Directions:
1. Cook and stir peppers, onion, and cumin in butter in large skillet until tender-crisp about 4 mins. Drain but keep the butter.
2. Mix cream cheese and cheddar cheese until well blended. Spoon 2 tbsp cheese mixture onto each tortilla. Top with 1/3 cup pepper mixture. Fold tortillas in half and place on cookie sheet. Brush tortilla with reserved butter.
3. Bake at 425 degrees F for 10 mins, cut each tortilla into 3rds. Serve warm with salsa.
To make ahead of time, prepare as directed except for instead of baking, cover and refrigerate. When ready to serve, bake uncovered at 425 F for 15-20 mins.
Enjoy :)
Creamy Feta & Sun Dried Tomato Spread
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
1 pkg (4oz) crumbled feta cheese
2 tbsp chopped fresh basil
2 tbsp finely chopped sun dried tomatoes
Directions:
1. Mix all ingredients together and Refrigerate.
2. Serve as a spread for crackers or fresh vegetables.
Ingredients:
1 pkg (8oz) cream cheese, softened
1 pkg (4oz) crumbled feta cheese
2 tbsp chopped fresh basil
2 tbsp finely chopped sun dried tomatoes
Directions:
1. Mix all ingredients together and Refrigerate.
2. Serve as a spread for crackers or fresh vegetables.
Spinach Cheese Triangles
By Stephanie Boyle
Ingredients:
1 pkg cream cheese, softened
1 pkg (10oz) frozen chopped spinach thawed and well drained
1/3 cup chopped drained roasted red peppers
1/4 tsp garlic salt
6 sheets of frozen phyllo, thawed
1/2 cup (1 stick) butter or margarine, melted
Directions:
1. Mix cream cheese, spinach, red peppers, and garlic salt with electric mixer on medium speed until well blended.
2. lay 1 phyllo sheet on flat surface. Brush with some of the melted butter. Cut lengthwise into 4 strips.
3. Spoon about 1 tbsp of filling about 1 inch from the end of each strip. Fold the end over the filling at a 45 degree angle. Continue folding as you would fold a flag to form a triangle that encloses the filling. Repeat procedure with remaining phyllo sheets. Place triangles on a cookie sheet. Brush with melted butter.
4. Bake at 375 degrees for 12-15 mins or until golden brown.
Makes 3 dozen appetizers
Ingredients:
1 pkg cream cheese, softened
1 pkg (10oz) frozen chopped spinach thawed and well drained
1/3 cup chopped drained roasted red peppers
1/4 tsp garlic salt
6 sheets of frozen phyllo, thawed
1/2 cup (1 stick) butter or margarine, melted
Directions:
1. Mix cream cheese, spinach, red peppers, and garlic salt with electric mixer on medium speed until well blended.
2. lay 1 phyllo sheet on flat surface. Brush with some of the melted butter. Cut lengthwise into 4 strips.
3. Spoon about 1 tbsp of filling about 1 inch from the end of each strip. Fold the end over the filling at a 45 degree angle. Continue folding as you would fold a flag to form a triangle that encloses the filling. Repeat procedure with remaining phyllo sheets. Place triangles on a cookie sheet. Brush with melted butter.
4. Bake at 375 degrees for 12-15 mins or until golden brown.
Makes 3 dozen appetizers
Mini Cheese Balls
By Stephanie Boyle
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1 pkg (8oz) Shredded Sharp Cheddar Cheese
1 tbsp chopped red pepper
1 tbsp finely chopped onions
2 tsp Worcestershire sauce
1 tsp lemon juice
Dash ground red pepper
Directions:
1. Mix cream cheese and cheddar cheese with electric mixer on medium speed until well blended.
2. Blend in remaining ingredients and refrigerate several hours or overnight.
3. Shape cream cheese mixture into 1 inch balls. Roll in light rye bread crumbs or dark pumpernickel bread crumbs.
Prep time 15 mins plus refrigerating time.
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1 pkg (8oz) Shredded Sharp Cheddar Cheese
1 tbsp chopped red pepper
1 tbsp finely chopped onions
2 tsp Worcestershire sauce
1 tsp lemon juice
Dash ground red pepper
Directions:
1. Mix cream cheese and cheddar cheese with electric mixer on medium speed until well blended.
2. Blend in remaining ingredients and refrigerate several hours or overnight.
3. Shape cream cheese mixture into 1 inch balls. Roll in light rye bread crumbs or dark pumpernickel bread crumbs.
Prep time 15 mins plus refrigerating time.
Party Cheese Wreath
By Stephanie Boyle
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1 pkg (8oz) shredded sharp cheddar cheese
1 tbsp chopped red pepper
1 tbsp finely chopped onion
2 tsp Worcestshire sauce
1 tsp lemon juice
a Dash of ground red pepper
Directions:
1. Mix cream cheese, cheddar cheese with an electric mixer on medium until well blended.
2. Blend in remaining ingredients, refrigerate several hours or overnight.
3. Place a drinking glass in the middle of a serving platter. Drop round tablespoons of cheese mixture around glass just touching the outer edge of the glass to form a ring, smooth over with spatula and remove glass. Garnish with chopped fresh parsley and red peppers.
4. Serve with crackers.
Prep time 15 minutes.
Ingredients:
2 pkgs (8oz each) cream cheese, softened
1 pkg (8oz) shredded sharp cheddar cheese
1 tbsp chopped red pepper
1 tbsp finely chopped onion
2 tsp Worcestshire sauce
1 tsp lemon juice
a Dash of ground red pepper
Directions:
1. Mix cream cheese, cheddar cheese with an electric mixer on medium until well blended.
2. Blend in remaining ingredients, refrigerate several hours or overnight.
3. Place a drinking glass in the middle of a serving platter. Drop round tablespoons of cheese mixture around glass just touching the outer edge of the glass to form a ring, smooth over with spatula and remove glass. Garnish with chopped fresh parsley and red peppers.
4. Serve with crackers.
Prep time 15 minutes.
Zesty Shrimp Spread
By Stephanie Boyle
Ingredients:
1 pkg (8oz) cream cheese, softened
1/2 cup mayonnaise
1 cup chopped, cooked cleaned shrimp
1/4 cup grated parmesan cheese
2 tbsp chopped fresh parsley or cilantro
2 cloves garlic, minced
Directions:
1. Beat cream cheese and mayo with electric mixer on medium speed until well blended.
2. Add remainining ingredients, mix well, and refrigerate.
Serve with crackers or toated bread rounds.
Prep time 5 mins.
Ingredients:
1 pkg (8oz) cream cheese, softened
1/2 cup mayonnaise
1 cup chopped, cooked cleaned shrimp
1/4 cup grated parmesan cheese
2 tbsp chopped fresh parsley or cilantro
2 cloves garlic, minced
Directions:
1. Beat cream cheese and mayo with electric mixer on medium speed until well blended.
2. Add remainining ingredients, mix well, and refrigerate.
Serve with crackers or toated bread rounds.
Prep time 5 mins.
Chili Cheese Dip
By Stephanie Boyle
Another great dip!
Ingredients:
1 pkg (8oz) cream cheese, softened
1 can chili with or without beans
1 cup shredded cheddar cheese
Directions:
1. Spread cream cheese onto bottom and up sides of 9 inch microwavable pie plate.
2. Spread chili over cream cheese.
3. Sprinkle with cheddar cheese.
4. Microwave on High for 3 minutes of until heated throroughly
Serve hot with tortillas and enjoy!
Prep time 5 minutes
Another great dip!
Ingredients:
1 pkg (8oz) cream cheese, softened
1 can chili with or without beans
1 cup shredded cheddar cheese
Directions:
1. Spread cream cheese onto bottom and up sides of 9 inch microwavable pie plate.
2. Spread chili over cream cheese.
3. Sprinkle with cheddar cheese.
4. Microwave on High for 3 minutes of until heated throroughly
Serve hot with tortillas and enjoy!
Prep time 5 minutes
Onion Dip
By Stephanie Boyle
Ever wonder how they make Philadelphia onion dip to make it taste so good? Here's the closest recipe I could find to make it taste very close to the real thing.
Ingredients:
1 pkg (8oz) Philadelphia cream cheese, softened
3 tbsp milk
2 tbsp onion soup mix
Directions:
1. Mix cream cheese and milk with electric mixer at medium speed until smooth.
2. Blend in soup mix and refrigerate.
3. Serve with vegetables or chips and enjoy!
Makes 1 cup
Ever wonder how they make Philadelphia onion dip to make it taste so good? Here's the closest recipe I could find to make it taste very close to the real thing.
Ingredients:
1 pkg (8oz) Philadelphia cream cheese, softened
3 tbsp milk
2 tbsp onion soup mix
Directions:
1. Mix cream cheese and milk with electric mixer at medium speed until smooth.
2. Blend in soup mix and refrigerate.
3. Serve with vegetables or chips and enjoy!
Makes 1 cup
Pesto Christmas Tree
By Stephanie Boyle
Ingredients:
1 pkg (8oz) Cream cheese
1/3 cup pesto
cinnamon stick
Directions:
1. Cut cream cheese in half diagonally. Place triangles together to form Christmas Tree shape on the serving plate. (choose a decorative plate if you have one)
2. Top with pesto. Insert Cinnamon stick at the base of the triangle for a tree trunk like effect.
3. Serve with crackers.
Tips: Use chopped red peppers as ornaments for the Christmas Tree.
Ingredients:
1 pkg (8oz) Cream cheese
1/3 cup pesto
cinnamon stick
Directions:
1. Cut cream cheese in half diagonally. Place triangles together to form Christmas Tree shape on the serving plate. (choose a decorative plate if you have one)
2. Top with pesto. Insert Cinnamon stick at the base of the triangle for a tree trunk like effect.
3. Serve with crackers.
Tips: Use chopped red peppers as ornaments for the Christmas Tree.
Savory Cheese Ball
By Stephanie Boyle
Another great cream cheese recipe! This one can be made and frozen for up to a month.
1 pkg (8oz) cream cheese, softened
1 pkg (80z) Shredded Sharp Cheddar cheese
3/4 cup crumbled Natural Blue Cheese
1/4 cup chopped green onions
2 tbsp milk
1 tsp Worcestershire sauce
finely chopped walnuts
Directions:
1. Mix cheeses, onions, milk, and Worcestershire sauce until blended and refrigerate for 1-2 hours.
2. Shape into a ball and roll on walnuts. Serve with apple and pear slices.
To make ahead of time, prepare as directed but do not roll on the nuts. Wrap securely and freeze for up to a month. Roll on nuts just before serving.
Another substitute would be using your favorite nuts such as finely chopped pecans or almonds instead of walnuts.
Prep time 5 mins.
Another great cream cheese recipe! This one can be made and frozen for up to a month.
1 pkg (8oz) cream cheese, softened
1 pkg (80z) Shredded Sharp Cheddar cheese
3/4 cup crumbled Natural Blue Cheese
1/4 cup chopped green onions
2 tbsp milk
1 tsp Worcestershire sauce
finely chopped walnuts
Directions:
1. Mix cheeses, onions, milk, and Worcestershire sauce until blended and refrigerate for 1-2 hours.
2. Shape into a ball and roll on walnuts. Serve with apple and pear slices.
To make ahead of time, prepare as directed but do not roll on the nuts. Wrap securely and freeze for up to a month. Roll on nuts just before serving.
Another substitute would be using your favorite nuts such as finely chopped pecans or almonds instead of walnuts.
Prep time 5 mins.
Creamy Salsa Dip
By Stephanie Boyle
It's always nice to have snacks on hand for when company stops by or something that can be made quickly and tastes great. Here's one of those recipes.
1 pkg (8oz) cream cheese, softened
1 cup salsa
Directions:
1. Mix cream cheese and salsa until blended and refrigerate.
2. Serve with tortilla chips or vegetables.
Prep time - 10 mins plus any refrigerating time
It's always nice to have snacks on hand for when company stops by or something that can be made quickly and tastes great. Here's one of those recipes.
1 pkg (8oz) cream cheese, softened
1 cup salsa
Directions:
1. Mix cream cheese and salsa until blended and refrigerate.
2. Serve with tortilla chips or vegetables.
Prep time - 10 mins plus any refrigerating time
Baked Cream Cheese Appetizer
By Stephanie Boyle
Cream cheese is always a favorite ingredient in our household. It just tastes so good and adds a lot of flavour. Here's a great recipe for an appetizer.
Ingredients required:
1 pkg (40z) crescent dinner rolls ( refrigerated)
1 pkg (8oz) Cream cheese
1/2 tsp dill weed
1 egg white beaten
Directions:
1. Unroll dough on a greased cookie sheet, press the seams together so you create a 12X4 inch rectangle.
2. Sprinkle dill on top of the cream cheese then lightly press the dill into the cream cheese. Put the cream cheese with the dill side up in the center of dough. Bring edges of dough over the cream cheese and press the dough together to seal completely enclosing the cream cheese.
3. Brush the dough with the egg white.
4. Bake at 350 degrees for 15-18 mins or until lightly browned. Serve with crackers , french bread or vegetables.
Makes 8 servings.
As a substitute try 1/2 tsp dried rosemary leaves, crushed, and 1/2 tsp paprika instead of using fill weed.
Cream cheese is always a favorite ingredient in our household. It just tastes so good and adds a lot of flavour. Here's a great recipe for an appetizer.
Ingredients required:
1 pkg (40z) crescent dinner rolls ( refrigerated)
1 pkg (8oz) Cream cheese
1/2 tsp dill weed
1 egg white beaten
Directions:
1. Unroll dough on a greased cookie sheet, press the seams together so you create a 12X4 inch rectangle.
2. Sprinkle dill on top of the cream cheese then lightly press the dill into the cream cheese. Put the cream cheese with the dill side up in the center of dough. Bring edges of dough over the cream cheese and press the dough together to seal completely enclosing the cream cheese.
3. Brush the dough with the egg white.
4. Bake at 350 degrees for 15-18 mins or until lightly browned. Serve with crackers , french bread or vegetables.
Makes 8 servings.
As a substitute try 1/2 tsp dried rosemary leaves, crushed, and 1/2 tsp paprika instead of using fill weed.
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