Cream Cheese

Lemonade Pie

3:22 AM



Lemonade Pie


1 pkg. (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

3/4 cup thawed lemonade concentrate

1 carton (8 ounces) frozen whipped topping, thawed

Yellow food coloring, optional

1 tsp. lemon zest (optional)

2 tsp. lemon juice (optional)

1 9-inch graham cracker crust


In a large bowl, beat cream cheese and milk until smooth.  Beat in lemonade concentrate.  Fold in whipped topping and, if desired, food coloring, lemon zest,many lemon juice.  Pour into crust.  Cover and refrigerate until set.  (I always stick mine in the freezer to quicken the setting time)

Cake

Pumpkin Spice Earthquake Cake

4:16 AM


 Pumpkin Spice Earthquake Cake

1 box Betty Crocker Spice Cake Mix

3 large eggs

1 cup pumpkin puree (canned)

3/4 cup water

1/2 cup vegetable oil or applesauce

1/3 cup granulated sugar

2 teaspoons pumpkin pie spice


 Cream Cheese Filling 

8 ounces cream cheese (room temperature)

1/2 cup unsalted butter (melted)

3 cups powdered sugar

1/2 cup chocolate chips


Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick spray. In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour batter into the prepared pan. In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined. Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 40-50 minutes or until center is set. Allow the cake to almost completely cool before cutting. Store in an airtight container in the refrigerator.

Cinnamon Rolls

Pumpkin Cinnamon Rolls

8:00 AM

 



Pumpkin Cinnamon Rolls


For the cinnamon roll dough:

¾ cup milk 

¼ cup granulated sugar

2 ¼ teaspoons quick rise yeast (1/4-ounce package yeast)

¾ cup pumpkin puree 

¼ cup melted butter

1 egg, at room temperature

4 cups bread flour

2 tablespoons pumpkin pie spice

3/4 teaspoon salt


For the filling:

2/3 cup dark brown sugar

1 ½ tablespoons ground cinnamon

¼ cup butter, at room temperature


For the cream cheese glaze:

4 ounces cream cheese, at room temperature

3 tablespoons butter, at room temperature

1/4 cup powdered sugar

4 tablespoons pure maple syrup

Pinch of salt

Sprinkle of ground cinnamon


Warm milk to around 110 degrees F. Add warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Mix on low a few seconds. Add pumpkin puree, room temperature egg and melted butter, to mixer and mix until smooth and well combined and creamy. Next stir in bread flour, pumpkin pie spice and salt until a dough begins to form. Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface. Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. Transfer dough to a well-floured surface and roll out into a 14x16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the sugar into the butter. Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. Then cut into 1 inch sections with a serrated knife. You should get 12 rolls. Place cinnamon rolls in a greased 9x13 inch baking pan. I highly recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out. Cover with plastic wrap and a warm towel and let the cinnamon rolls rise again for about 30 minutes. Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 10 minutes before frosting. In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar, maple syrup and salt. Beat until smooth. Spread over the pumpkin cinnamon rolls and serve! Sprinkle cinnamon rolls with a little cinnamon for a pretty look. 


Angel Food Cake

Blueberry Angel Desert

7:30 AM



Blueberry Angel Desert

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 cans (21 ounce) blueberry pie filling

In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.

Carrot Cake

Maple Carrot Cupcakes

6:02 AM



Maple Carrot Cupcakes

Cupcakes-
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 large eggs
1 cup canola oil
1/2 cup maple syrup
3 cups grated carrots (about 6 medium)

Frosting-
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar 
1/4 cup maple syrup
1 teaspoon vanilla extract
Walnuts, optional

In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots.
Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. For frosting, combine the cream cheese, butter, sugar, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.  (Makes 18-24 cupcakes)



Bacon

Chicken Jalapeño Popper Casserole

8:00 AM



Chicken Jalapeño Popper Casserole 

Three 6-ounce boneless skinless chicken breasts
4 tablespoons olive oil 
2 teaspoons chili powder 
1 teaspoon ground cumin 
Kosher salt and freshly ground black pepper
6 jalapeno peppers, stemmed, halved and seeded 
6 slices thick-cut bacon  
8 ounces cream cheese, at room temperature
1 cup grated Cheddar cheese 
1/2 cup sour cream 
1/4 cup chicken stock 
1 teaspoon sweet paprika 
1/2 cup fried jalapenos, such as French's Crispy Jalapenos
1/2 cup panko breadcrumbs 
2 tablespoons salted butter, melted 

Preheat the oven to 375 degrees F. Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil. On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes. Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed. Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos. In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.

Bacon

Warm Bacon Cheese Spread

9:00 AM




Warm Bacon Cheese Spread

1 round loaf (1 pound) sourdough bread
1 package (8 ounces) cream cheese, softened
1-1/2 cups (12 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
3/4 pound sliced bacon, cooked and crumbled
1/2 cup chopped green onions
Assorted crackers

Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside. In a large bowl, beat cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions. Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24x17 in.). Bake at 325° for 1 hour or until heated through. Serve with crackers and reserved bread cubes.

Biscuits

Keto Cheddar Bay Biscuits

8:42 AM



Keto Cheddar Bay Bay Biscuits

2/3 cup almond flour
2 Tbsp baking powder
1 tsp garlic powder
½ tsp dried parsley
1/8 tsp onion powder
4 ounces cream cheese
1 ½ cups shredded mozzarella cheese
2 eggs
1 cup shredded cheddar cheese

Combine almond flour, baking powder, garlic, parsley, and onion powder in a small bowl and set aside. Place cream cheese and mozzarella cheese in a large microwaveable bowl and microwave on HIGH for 30 seconds. Stir well. Add the almond flour mixture and eggs to the mozzarella cheese and cream cheese and mix well. Stir in the cheddar cheese. Place a cover on the bowl and refrigerate for 20 minutes. Preheat oven to 400 degrees. Coat skillet or baking dish with non-stick spray. Place large spoonfuls of biscuit dough onto skillet/dish. Bake for 15 – 18 minutes. Remove from heat and allow to cool.

Cream Cheese

No Bake Mango Pie

8:00 AM



No Bake Mango Pie

2 Regular or 1 deep dish graham cracker pie shell
1 (8 oz.) package of cream cheese, softened
1 (14 oz.) can sweetened condensed milk 
1 tbsp. lemon zest
2 large mangos, or 1 (16 oz.) bag frozen mango chunks
2 envelopes of unflavored gelatin 
1/2 cup milk

Dissolve gelatin in milk and microwave for 25 seconds; set aside. In a blender add mango and cream cheese. Blend until smooth. To the mango, cream cheese mixture add sweetened condensed milk, lemon juice, and gelatin. Blend until combined. Pour filling in pie crust and refrigerate 2 hours in the freezer or overnight in the refrigerator before serving. (Top with whipped cream and fruit if desired)

Cake

Gingersnap Pumpkin Cake

8:07 AM


 Gingersnap Pumpkin Cake

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
4 large eggs
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

ICING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
5 gingersnap cookies, crushed

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.In a large bowl, beat pumpkin, sugar, eggs and oil until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into pumpkin mixture.Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cake; sprinkle with crushed cookies. 

Cookies

Pumpkin Cheesecake Snickerdoodle Cookies

8:00 AM


Pumpkin Cheesecake Snickerdoodle Cookies

3 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 tsp. vanilla extract

Cream Cheese Filling
8 ounces cream cheese- softened
1/3 cup powdered sugar
1 teaspoons vanilla extract

For cinnamon-sugar coating:

1/2 cup granulated sugar
1 1/2 tsp. ground cinnamon

Whisk together flour, baking powder, salt, cinnamon and set aside.Beat together butter and sugars until fluffy. Mix in pumpkin puree, an egg and vanilla. Slowly add dry ingredients and mix on low speed just until combined. Cover the dough and refrigerate for at least an hour. Blend cream cheese, sugar and vanilla together and chill in the refrigerator for an hour. Preheat oven to 350F and line baking sheets with parchment paper. In a small wbowl combine sugar and cinnamon for coating. To make the cookies flatten like a pancake 1 Tablespoon of cookie batter, place 1 teaspoon of the cream cheese in center. Take another tablespoon of the cookie batter and flatten it like a pancake, place on top of the cream cheese, seal the edges together and really gently roll into a ball, then roll the ball into the cinnamon -sugar mixture and place on the lined baking sheet. Keep at least 2 inches apart *between balls. Press the cookie balls with heavy bottomed glass to flatten it (you can sprinkle some extra cinnamon-sugar mixture on top) Bake the cookies for 10-15 minutes (until they are slightly firm to the touch and the tops start to crack) Cool on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely. Makes around 2 to 2 1/2 dozen.

Brownies

Cream Cheese Swirl Brownies

10:11 AM


Cream Cheese Swirl Brownies

3 large eggs, divided use
6 tablespoons, softened
1 cup sugar, divided
3 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup baking cocoa
1 package (8 ounces) cream cheese

Preheat oven to 350°. Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in the whole egg, one egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside. In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

Bread

Lemon Cheese Braid Bread

1:00 PM

I received a request to repost this recipe, so here it is! This is an easy delicious bread.  The amount of filling was perfect.  It tastes better then a cream cheese Danish!  To make it even easier, you can use a loaf of frozen bread dough, thawed.



Lemon Cheese Braid Bread

1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110° to 115°)
1/3 cup 2% milk
1/4 cup sugar
1/4 cup butter, melted
2 eggs
1/2 teaspoon salt
3 to 3-1/2 cups all-purpose flour 

Filling:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel

Icing:
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 teaspoons 2% milk

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, beat all the filling ingredients until fluffy; set aside.  Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1-in.-wide strips, 3-in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes. Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency; drizzle over warm bread.