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.
Saturday, January 5, 2008
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.
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