Showing posts with label cream cheese. Show all posts
Showing posts with label cream cheese. Show all posts

Wednesday, September 18, 2013

Sweetened Spice Cream Cheese

During this time of year, there are so many great type of bagels being offered from pumpkin to caramel apple. Normally, I will order plain cream cheese but once in awhile I want something different. Since it isn't hard to make flavored cream cheese, I decided to try something a little sweet with subtle spices. We also tried this cream cheese with apples and toast.
Sweetened Spice Cream Cheese
1 (8oz.) package reduced fat cream cheese, softened
1 Tbsp apple juice
3 Tbsp brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch cardamom

Directions:
  1. In a bowl, mix the cream cheese, apple juice, brown sugar, cinnamon, nutmeg, and a tiny pinch of cardamon until well incorporated.
  2. Serve immediately or refrigerate.
Recipe from Food.com .

One year ago........................I made Zucchini Fries.
Did you already know..........
-Cardamom is native to India.
-Since ancient times, cardamom has been used to spice foods and drinks.
-Cardamom is an expensive spice.

Friday, June 7, 2013

Dulce de leche Cheesecake

Now, I hardly make cheesecake. It isn't because it takes awhile to make it. It really isn't hard to make. I don't even mind if the top cracks since it doesn't affect the taste. It just means that I will have to make some kind of topping. The problem for me with cheesecake is it tastes soooooo good. I just want to eat it all so I have to share to get it out of the house fast. Well, this cheesecake is very rich especially with dulce de leche in it but it is soooooo good.
Dulce de leche Cheesecake
Crust: 8 oz. vanilla wafer cookies (about 2/3 of the box) 1/2 cup sugar 1/4 tsp salt 8 Tbsp unsalted butter, melted
Directions:
  1. Preheat the oven to 350 degrees. 
  2. In a food processor, finely ground the vanilla wafer cookies.
  3. Add the sugar and salt. Pulse a couple of times.
  4. Add the melted butter and mix together.
  5. Press the crust mixture into the bottom of a buttered 9 1/2 inch pan. Set aside.
 Filling:
3 (8 oz.) packages of cream cheese, softened
1 cup sugar
3 eggs
1 Tbsp vanilla extract
1/2 cup dulce de leche plus more for topping

1 1/4 cup chocolate chips
1/3 cup heavy cream

Directions:
  1. In a large bowl, mix the cream cheese, sugar, eggs, and vanilla extract until creamy.
  2. Add the 1/2 cup dulce de leche to the cream cheese mixture. Mix well.
  3.  Pour the cream cheese mixture over the crust.
  4. Bake the cream cheese for 40 minute or until the edges are puffed and the center is set.
  5. Remove from oven and allow to cool at room temperature for several hours.
  6. In a microwave safe bowl, melt the chocolate chips with the heavy cream. Stir about very 30 seconds until the chocolate chips are melted.
  7. Allow the chocolate ganache to cool for about 2 minutes before pouring over the cooled cheesecake.
  8. Drizzle a little dulce de leche over the top of the chocolate ganache.
  9. Allow the chocolate ganache to set for several hours before serving. 
Recipe adapted from Roxana's homebaking.

One year ago.................I made Skillet Lasagna.
Did you already know....
-In 1872, William Lawrence of Chester, NY purchased a factory and was reproducing Neufchatel but created a creamier version.
-Mr. Lawrence called his creamier version cream cheese and began to distribute it in foil wrappers.
-The cream cheese was distributed under the Empire company but was later renamed Philadelphia cream cheese.

Friday, May 31, 2013

Creamy Chicken Enchiladas

When I was in high school, we were suppose to wake someone up for psychology class. Then we were suppose to ask them what they were dreaming about. So, I woke up my sister and she told me that she was dreaming about The Young Riders. Sometimes it is better not to ask any more questions. Well, I noticed my son was dreaming the other day and tried to wake him up. It isn't an easy thing to do. Eventually, he answered my question about what he was dreaming about. His reply, "I was dreaming about sleeping." It is one of his favorite things to do besides eating. Well, this recipe is one of his favorite meals. He has asked for me to make it a couple of times.
Creamy Chicken Enchiladas
1Tbsp vegetable oil
1 jalapeno pepper, chopped fine 
1 (10 oz.) can Rotel original, drained
1 (8 oz.) pkg cream cheese, cut up and softened
2 cups cooked chicken breast, chopped
8 flour tortillas
2 cups Pepper Jack cheese, shredded
1 cup chives

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray with cooking spray a 9x13 baking dish.
  3. In the skillet, heat the oil over medium heat.
  4. Add the jalapeno pepper and saute for 1 minute.
  5. Add the drained Rotel tomatoes and green chilies to the pan. Saute for 1 minute.
  6. To the skillet, add the cream cheese and the cooked chicken. Cook until the cream cheese melts.
  7. Add 1/2 cup of the Pepper Jack cheese and turn off the heat.
  8. In the middle of each tortilla, spoon about 3 Tbsp of the chicken mixture.
  9. Roll up the tortilla and place it seam side down into the baking dish.
  10. Sprinkle the remaining Pepper Jack cheese over the top of the tortillas.
  11. Bake for about 20 minutes and the cheese has melted.
  12. Top with chives and salsa.
Recipe adapted from The Girl Who Ate Everything.

One year ago........................I made Mahogany Cake.
Did you already know..........
-The Young Riders was a television show that aired between 1989 to 1992.
-The Young Riders were about a group of Western Pony Express riders.
-Some noted actors who starred in the show was Stephen Baldwin and Josh Brolin.

Sunday, March 17, 2013

Creamed Spinach

Did you see any leprechauns today? Any leprechauns making trouble? A friend told me about how a leprechauns painted a dog's tail green. I'm glad nothing like that happened here. My children had plans to build a trap to catch one but forgot. I'm glad since I didn't want any mischief. so we made sure to wear green today except my brave husband. I think he secretly enjoys being pinches since the kids have gotten him several times. He could go change but no. In celebration of St. Patrick's Day, I made bangers and mash with creamed spinach. I love baby spinach. I add it to all the salads I make. Also, I use it in place of lettuce on our sandwiches. The kids eat it and never complain. They really liked this side dish and there were no leftovers.
Creamed Spinach
1 Tbsp olive oil
1 Tbsp butter 
1 1/2 lb. fresh spinach leaves (I used baby spinach leaves.)
2 clove of garlic, minced
1 shallot, minced
3 oz. cream cheese
1/4 cup heavy cream
1/4 cup Parmesan cheese
Salt and pepper

Directions:
  1. In a large skillet, heat the olive oil with the butter. 
  2. Add the spinach, garlic, and shallot. 
  3. Cook and stir often for about 5 minutes.
  4. Add the cream cheese and mix well until the cream cheese has coated the spinach.
  5. Stir in the heavy cream and allow the cook for about 5 minutes.
  6. Stir in the Parmesan cheese with salt and pepper to taste.
  7. Serve warm.
Recipe by Jen of Sweet Morris.

One year ago.....................I made Brownies.
Did you already know.......
-The color blue was first associated with Saint Patrick.
-The Saint Patrick blue can still be found on ancient Irish flags.
-During 1798 Irish Rebellion, the Irish began to wear green to make a political statement.
Happy Saint Patrick's Day!

Monday, February 25, 2013

Blueberry Cheesecake

Cheesecake and I are not friends. I hate how good it taste. I hate that it comes in a variety of wonderful flavors. I hate to share my cheesecake. However, I will be your best friend if you share your cheesecake with me until it is gone.
New York Style Cheesecake with a Blueberry topping
Crust:
8 oz. vanilla wafer cookies (about 2/3 of the box)
1/2 cup sugar
1/4 tsp salt
8 Tbsp unsalted butter, melted

Directions:
  1. In a food processor, finely ground the vanilla wafer cookies.
  2. Add the sugar and salt. Pulse a couple of times.
  3. Add the melted butter and mix together.
  4. Press the crust mixture into the bottom of a buttered 9 1/2 inch Springform pan. Set aside.
Cheesecake filling:
5 (8 oz.) packages of cream cheese, softened
2 cups sugar
3 Tbsp all purpose flour
1/2 tsp vanilla
5 large eggs
2 egg yolks

Directions:
  1. Preheat oven to 500 degrees.
  2. On the outside bottom of the Springform pan, cover the bottom and half way up the sides with aluminum foil so no water can enter the pan.
  3. Place the Springform pan in the bottom of an oven safe roasting pan.  (So, the Springform pan is sitting inside the roasting pan and is ready for a water bath.)
  4. In an electric mixer, beat the cream cheese for about 3 minutes until smooth.
  5. Add the sugar and flour and cream for about 5 minutes until smooth.
  6. Add the vanilla and mix for about a minute.
  7. On low speed, add the eggs one at a time. Scrap down the bowl before adding the next egg. 
  8. Add the egg yolks one at a time. Scrap down the bowl after each addition.
  9. Pour the filling on top of the cookie crust inside the Springform pan.
  10. Boil some water and carefully pour the hot water into the oven safe pan so the outside of the Springpan is sitting in a water bath. Only fill the roasting pan with water half way up the side of the Springform pan. Make sure no water spills onto the creamcheese filling. (This will help prevent the top of the cheesecake from cracking. I have never had water leak into the base of my cheescake yet since I lined it with the aluminum foil. Please see youtube for some examples of a water bath if desired.)
  11. Bake the cheesecake for about 10 minutes. The top of the cheesecake should be puffed and golden brown.
  12. Reduce the temperature to 250 degrees and cook for about 45 minutes to an hour. The cake should be mostly firm with the center slightly wobbly if the pan is shaken gently.
  13. Very carefully, remove the pan from the oven and run a knife on the outside edge of the cheesecake to loosen it. 
  14. Allow the cheesecake to cool in the Springform pan.
  15. Chill the cheesecake for at least 6 hours. Make sure to loosely cover the cheesecake without allowing the plastic wrap to touch the top.
Blueberry topping:
1 (15 oz.) package of frozen wild blueberries
1 lemon zested and juiced
1/4 cup of sugar
1 Tbsp cornstarch
1 tsp cinnamon

Directions:
  1. In a small saucepan, combine the blueberries, lemon zest, lemon juice, sugar, cornstarch, and cinnamon.
  2. Bring the mixture to a boil.
  3. Reduce to low and simmer for about 10 minutes.
  4. Allow to completely cool before spooning the mixture on top of the cheesecake.
The cheesecake recipe is adapted from Smittenkitchen. The blueberry topping is adapted from Tyler Florence

One year ago.............................I made Stove Top Mac and Cheese.
Can I just eat it now?
Did you already know...............
-Cheesecake has been around since ancient Greece.
-It is believed that cheesecake was served to the Olympians during the first Olympic games.
-The Romans adapted their own version of cheesecake after conquering Greece.

Wednesday, November 21, 2012

Pumpkin Cream Cheese Scones

Pumpkin is one of those recipes in which you are a fan or not. I am a huge fan of pumpkin. I'm not picky either I like pumpkin bread or pumpkin pasta. My husband doesn't encourage me to make pumpkin recipes. Maybe he thinks I would go overboard? Unbeknown to him, I have a recipe that recently asked me to make a pumpkin recipe. To please my sister and my love for pumpkin, I decided I would make something for breakfast. Just because it is almost Thanksgiving, the kids expect me to feed them a couple meals before the big feast. Muffins were my first choice but I realized I hadn't made scones lately.
I decided to take one of my favorite pumpkin muffin recipes and adapt it. Sometimes it works and sometimes it doesn't. The dough was sticky but when it came out it tasted really good. So, I tried again the next day and added more flour but I still thought the dough seemed too sticky. However, it still tasted really good. My daughter brought some to school and shared with her classmates. They told my daughter they loved it. I even had a friend sample it and he really liked it. My husband brought three pieces to work for his lunch.
The cream cheese filling spread over the dough
Pumpkin Cream Cheese Scones
4 oz. cream cheese, softened
1/2 cup powdered sugar
2 3/4 cups all purpose flour
1 1/2 cup sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
6 Tbsp butter, cut into small cubes
1 egg
1 cup pumpkin
1/4 cup heavy cream

Direction:
  1. In a small bowl, combine the cream cheese and powdered sugar. 
  2. Place in the refrigerator to chill for several hours.
  3. Preheat the oven to 375 degrees F.
  4. Line a baking sheet with parchment paper or a silicone baking liner. 
  5. In a food processor, add the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Pulse 10 times.
  6. Add the butter and pulse about 10 to 15 times.
  7. Add the egg, pumpkin, and heavy cream. Pulse about 10 times or just combined.
  8. Scoop half the batter and add to the middle of the baking sheet.
  9. Spread the cream cheese mixture over the dough. (See photo above.)
  10. Cover the cream cheese mixture with the remaining dough.
  11. Bake the dough for about 20 minutes.
  12. Remove from oven and cut into wedges and return to the oven. Bake for another 5 minutes or until the center of the wedge is cooked. (If a toothpick is inserted, the center will be gooey due to the cream cheese mixture.)
Recipe inspired by Annie's Eats.

A year ago................................I made Pancakes
Did you already know................
-Pumpkins are native to Central America.
-The colonist cooked pumpkins over hot coals with the inside filled with honey, milk, and spices.
-Pumpkins are grown all over the world beside Antarctica.


Happy Thanksgiving from Sweet Morris! 
I am thankful you took the time to stop by.

Friday, October 19, 2012

Crab Rangoon

Are you scared yet? Are you scared of all this fried food? I don't like to make a lot of fried foods. I refuse to buy a deep fryer but we have a cotton candy machine. We know what is important in this house, right?
If you are going to fry, you might as well make more than one recipe like the Sausage Dumplings. I don't keep the grease since I don't want to encourage it in our daily meals. We make these recipes once a year or every other year even if my oldest would make these monthly, weekly, or even daily. They have a soft, creamy filling with a crisp shell. Oh, they are so delicious that I'm glad we rarely make them. If you like the restaurant versions, you will really like these homemade fresh ones.
Crab Rangoon aka Witch's pouches
2 (8 oz.) package of cream cheese, softened
2 scallions, chopped finely
1/2 cup of crab meat or imitation crab meat
1/2 tsp sugar
1 package of wonton wrappers
2 cups vegetable oil

Directions:

  1. In a large bowl, mix the cream cheese, scallions, meat, and sugar.
  2. Place 1 Tbsp of the filling in the center of the wonton wrapper.
  3. Lightly dampen finger with water and dampen the edges of the wonton wrappers with finger.
  4. Fold the wonton wrappers so the opposite corners touch. Press down firmly to seal.
  5. Heat the oil in a large pot over medium heat until the back of a wooden spoon bubbles.
  6. Gently add the crab rangoon into the hot oil. 
  7. Fry each side for about a minute or until golden brown before flipping.
  8. When the whole crab rangoon is golden brown, remove from the oil and place on a paper towel covered plate.
  9. Allow to cool before serving.
Recipe given to me with permission by Mary.

A year ago I made ..........Cheddar Bay Biscuits (my oldest favorite).
Did you already know...
-Imitation crab meat is surimi seafood.
-Surimi seafood is fish protein from Alaska pollock or Pacific whiting.
-Imitation crab meat has Omega-3. 

Sunday, August 5, 2012

Peacharine Cream Cheese Tart

This is a regular scheduled interruption from the British postings. All right I will admit I'm pretty good at math but when it comes to conversions, I need extra practice. Oh, these British recipes are giving me some practice. When I have mastered some recipes by remaking them, I will have some delicious recipes to share. 
At least, I had no problem making this delicious cream cheese tart. This recipe was picked by Emily of A Gilt Nutmeg for the Pastry Queen Project. I know it came out pretty good when my husband told me that he doesn't normally like peaches but this tart is oh so good. He ate two. (This is how I get my husband to eat fruit occasionally.) Now, you can easily substitute another type of fruit for the topping like apples or pears. I actually used peacharines instead of peaches. I think only half of each peacharine made it into the dessert. Oh, how I love peaches and nectarines but peacharines are the best of two loves.
Peacharine Cream Cheese Tart
Lemon Zest Tart Crust:
2 cups all purpose flour
1/2 tsp salt
1/3 cup sugar
1 tsp lemon zest
11 Tbsp chilled unsalted butter, cut into 1/2 inch pieces
1 egg
1/4 cup heavy cream, chilled

Cheese Filling:
16 oz. cream cheese, softened
1/2 cup sugar
1 Tbsp vanilla extract
2 eggs
1 tsp lemon zest
1/2 cup all purpose flour
1/4 tsp salt

Fruit Topping:
2 tsp ground cinnamon
1/2 cup sugar
5 large peaches, sliced thin

Glaze:
1/2 cup apricot jam
1/4 cup water

To make the tart crust:
  1. In a food processor, add the flour, salt, sugar, and lemon zest.
  2. Pulse the flour mixture for about 30 seconds.
  3. Add the chilled butter and pulse about 20 times. The mixture should look crumbly with bits of dough the size of dried peas.
  4. In a small bowl, whisk the egg and heavy cream together.
  5. Slowly, add 1/2 of the beaten egg mixture to the food processor while it is running. Continue to slowly add more egg mixture if needed until the dough forms a ball. (I only had to use 1/2 of the egg mixture.)
  6. Pat the dough into a disk and wrap with plastic wrap. Refrigerate for at least 1 hour.
To make the filling:
  1. In a mixer, cream the cream cheese and sugar until fluffy.
  2. Add the vanilla and eggs. Beat for 1 minute on medium high speed.
  3. Add the lemon zest, flour, and salt. Mix until incorporated. Set aside.
To assemble the tart:
  1. Preheat oven to 375 degrees F.
  2. Take the dough out of the refrigerator. 
  3. Roll the dough to 1/8 inch thickness.
  4. Using a large glass or biscuit cutter, cut out 4 inch circles.
  5. Add the circles to a muffin tin and form the dough into the cups.
  6. Add about 3 Tbsp cream cheese mixture into the center of each dough cups. Place in the refrigerator until needed.
To make the fruit topping:
  1. In a medium bowl, combine the ground cinnamon, sugar, and sliced fruit.
  2. Top each cream cheese mixture with the sliced fruit. 
  3. Bake the tarts for about 30 to 40 minutes. The tart crust should be golden brown.
To make the glaze:
  1. About 10 minutes before the tarts are done baking, combine the apricot jam with the water. Set aside until needed. 
To complete the tarts:
  1. Remove the tarts from the oven and brush each tart immediately with the glaze.
  2. Allow the tarts to cool for at least 1 hour before serving.
  3. When cooled, cover tightly and refrigerate for up to 2 days.
  4. Serve at room temperature.
Recipe adapted from The Pastry Queen cookbook by Rebecca Rather.
Did you already know...
-Peacharines are an hybriad of a peach and a nectarine.
-The peacharine has minimal fuzz with a milder taste than a peach.
-Peacharines are high in Carotene and Vitamin C.

Tuesday, May 1, 2012

May Day

When I think of May Day, I think of Maypoles, flowers, and ribbons. The flowers are in bloom and it is a beautiful time of year. In celebration of enjoying the warm weather. I made pinwheels. This time in the form of a cookie. I have made pinwheels out of paper and they aren't very hard to make. They usually work.
My husband liked the filling in these cookies. My children did not. So, I made them both ways. I preferred the cookies with the filling since it gave them a little more flavor. I normally do not show you the steps of making something but I did this time since I think it's always easier to show then describe.
Coconut-Cream Cheese Pinwheels
Dough:
2 cups all purpose flour (additional for work surface)
1 cup sugar
1/2 tsp baking powder
1/2 cup unsalted butter, room temperature
3 oz. cream cheese, room temperature
1 egg
1 tsp vanilla extract
Filling:
3 oz. cream cheese, room temperature
3 Tbsp sugar
3/4 cup unsweetened shredded coconut
1/4 cup white chocolate chips
Glaze:
1 egg, lightly beaten
fine sanding sugar, for sprinkling
1/3 cup strawberry jam

Directions:
  1. In a small bowl, whisk together the flour, sugar, and baking powder. Set aside.
  2. In a mixer, cream the butter and cream cheese for about two minutes.
  3. Add the egg and vanilla to the mixer.
  4. Slowly, add the flour mixture. 
  5. Mix until just combined.
  6. Divide the dough into half and pat into disks.
  7. Wrap in plastic and refrigerate dough for about 1 to 2 hours.
  8. After dough is chilled and firmed, preheat oven to 350 degrees F.
  9. Line baking sheets with parchment paper.
  10. Make the filling by creaming together the sugar and cream cheese. 
  11. Fold in the coconut and white chocolate chips.
  12. Roll the dough to about 1/8 inch think on a lightly floured surface. 
  13. Make 2 1/2 inch squares with a fluted cookie cutter or fluted pastry wheel.
  14. Place the dough onto the baking sheet and refrigerate for 15 minutes.
  15. Repeat with the other disc of dough.
  16. With a fluted pastry wheel, cut 1 inch slits diagonally from each corner towards the center. Do not cut all away across. (See above)
  17. Place 1 tsp filling in the center of each square.
  18. Fold over every other corner towards the filling. Form a pinwheel.
  19. Press lightly to seal the corners. Make a well in the center of each cookie.
  20. Brush each cookie with the beaten egg. Sprinkle each cookie with the sanding sugar. Bake 6 minutes.
  21. Add 1/2 tsp jam in the center of each cookie.
  22. Bake another 6 minutes or until the edges are golden.
  23. Transfer to a wire rack to cool for about 5 minutes.
Recipe adapted from Martha Stewart's Cookies.
Did you already know...
-May Day is the celebration of Spring.
-The celebrations date back to Egyptian times.
-The Celtics celebrated the Pagan holiday called Beltane on Mayday.
-Traditional May Day foods are oats and diary.
-The Puritans banned Maypoles.

Wednesday, February 8, 2012

Cream Cheese Lemon Hearts

Valentine's Day is less than a week away. My youngest daughter has already completed all of her Valentine cards to her classmates and have brought them into school. I was the same way when I was her age.I always liked to give Valentine cards to everyone. I would even make one for my Mom.
I still really like to give Valentine's Day gifts. My husband leaves for work really early so I leave his box of chocolates in his cars so he will be "surprised"! Since I do this every year, I'm not sure he is really surprised anymore but he humors me. (It is also a good reminder for him about the day.) Guess what? He has never forgotten to give me something for Valentine's Day. 
I also give the children a small box of chocolate before school. On a normal day, the rule is no treats before 10:00 am. Valentine's Day is different so I allow one piece before school but only after they have eaten their breakfast.
My husband picked this recipe. The recipe is suppose to be bows but I just omitted the bottom part of the bow. I will give you a warning that the dough is thick so they are hard to pipe. I did make some as circles and some I just rolled into balls and flatten a little. These cookies are really good with a hint of lemon.

Cream Cheese Lemon Cookies
3 cups all purpose flour, sifted
1 tsp baking powder
1 tsp salt
1 cup unsalted butter, room temperature
3 oz. cream cheese, room temperature
1 cup sugar
1 large egg
1 Tbsp lemon zest, finely grated
2 Tbsp fresh lemon juice
powder sugar for sprinkling

Directions:
  1. Sift together flour, baking powder, and salt into a medium bowl.
  2. Cream the butter and cream cheese together in a medium bowl. 
  3. Add the sugar and continue to cream.
  4. Add the egg, lemon juice, and lemon zest. Mix well.
  5. Slowly, add the dry ingredients.
  6. Preheat oven to 375 degrees F.
  7. Add a small amount of dough to a piping bag. 
  8. Pipe the dough using a large finely ribbed French tip (like Ateco #865).
  9. Bake the cookies for about 12 minutes or until golden brown.
  10. Let cool and dust with the powder sugar.
  11. Cookies will store for up to 3 days in an air tight container at room temperature.
Recipe adapted from Martha Stewart's Cookies. 
Did you already know...........
-One legend about St. Valentine is there was a Bishop Valentine in Roman times who would perform secret marriages. He was later executed on Feb. 14th by the Emperor.
-On Feb. 15th, the Romans celebrated the Feast of Lupercalia (a fertility festival) to honor the Roman God Faunas.

Monday, November 28, 2011

Rotel Dip

Do you have any recipes you have been making forever? I say forever because I have been making this recipe dip for longer than my oldest daughter has been welcomed to this world. I have been making this recipe before there was the internet. If you are wondering my age, I will say I'm 29. Just remember, I am 29 right now and I was 29 last year. Next year, I will be 29 again.
I received this recipe from an Air Force friend. I did some research and I could not find this recipe on the Rotel website. I did find it posted on several other sites. This is my oldest daughter's favorite dip recipe.
 Rotel sausage dip

1 (10 oz.) can of Rotel
1 1/2 (12 oz.) package of cream cheese
1 package of Jimmy Dean or pork sausage
chips, crackers, vegetables, or other items for dipping

Directions:
  1. Drain the can of Rotel.
  2. In a microwave safe bowl, microwave the cream cheese and Rotel for one minute.
  3. In a skillet, cook the sausage thoroughly.
  4. Add the cream cheese and Rotel to the skillet. 
  5. Cook the mixture for about 5 minutes.
  6. Let cool for a few minutes and serve.
Recipe adapted from Kelly but unknown original source.
 Did you already know..................
-Rotel is diced tomatoes with green chili peppers.
-In 1943, Carl Roettele with his wife opened his canning factory in Texas.
-Mr. Roettele named his product Ro-tel because he didn't think no one would be able to pronounce his name.
-ConAgra Foods now own Rotel.

Tuesday, November 15, 2011

Cranberry-Cream Cheese Bundt Cake

At work, my coworker suggested we should have little get-together and celebrate with the honored food for the month. Of course, it is a nice break and fun to see what others have made for this celebration. 
I have previously made a Bundt cake and will be bring it into work since it was requested by my friend. However, my husband doesn't think it is very nice of me to tease him with the promise of a cake and not make him something. So, I have to make something for home.
When I saw this cake, I knew it would be prefect to make for home. My husband agrees! I also had helpers making this cake.
Cranberry-Cream Cheese Bundt Cake 2 sticks unsalted butter, softened
8 oz. cream cheese
2 1/2 cups sugar
3 eggs
1 lemon
1/4 tsp almond extract
1 tsp vanilla extract
2 1/2 cups cake flour
1 tsp salt
2 1/2 cups fresh cranberries
1 Tbsp flour
whipped cream (optional for topping)

Directions:
  1. Preheat oven to 350 degrees and grease the Bundt pan with cooking spray.
  2. In a small bowl, carefully cover the cranberries with the 1 Tbsp flour. Set aside.
  3. Cream the butter with the cream cheese in a bowl.
  4. Add the sugar to the butter and cream.
  5. One at the time, add the eggs.
  6. Add the zest of the lemon and then the juice.
  7. Mix in the almond and vanilla extract.
  8. Add the cake flour and salt. Mix well.
  9. Carefully, fold in the flour covered cranberries.
  10. Add the batter to the Bundt pan.
  11. Cook for 60 minutes or until done. *
  12. Let cool for about 10 minutes before removing from pan.

Recipe adapted from Confections of a Foodie Bride.

*I had to cover my cake around 45 minutes because the bottom was becoming dark. However, I'm thinking it is my pan.
I will post a how to make whip cream tomorrow if you would like to know how. 
Did you already know....................
-The Bundt pan evolved because of the European kugelhopf molds.
-In 1950, Nordic ware invent the aluminum Bundt pan because owner H. David Dalquist was approached by a group of Minneapolis women asking him to make the pan for them.
-In 1966, Bundt cakes become very popular after one is featured in the Pillsbury cookoff and wins 2nd place.

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