cream cheese - Annette's Sweet Treats

Mock Potato Casserole

September 22, 2015 Leave a Comment

Mock Potato Casserole

This recipe, Mock Potato Casserole, cauliflower serves as a nutritious, low-carb substitute for potatoes in this tasty casserole with melted cheese, bacon bits and other delights.

Mock Potato Casserole Recipe

Mock Potato Casserole

16 oz. bag of frozen cauliflower

2 Tbsp. light butter with canola oil (like Land O Lakes brand spreadable)

4 oz. cream cheese, softened

1 lb. Turkey bacon, cooked crispy & crumbled

8 oz. shredded Sharp Cheddar cheese

2 Tbsp. chopped green onions

2 Tbsp. water

Microwave cauliflower with 2 tablespoons water for 10-15 minutes until VERY soft, drain then mash with potato masher.

Blend in butter and cream cheese.

Add the shredded cheese (reserving ½ cup) and remaining ingredients and stir together.

Put in a casserole dish and top with remaining shredded cheese.

Bake 350 F. for 20 minutes until brown and bubbly. 8 servings

(Recipe for Mock Potato Casserole, Diabetic Connect, 2015)

Filed Under: Savory Tagged With: cream cheese, frozen cauliflower, light butter with canola oil, shredded sharp cheddar cheese, turkey bacon

Southwest Artichoke and Spinach Dip

July 1, 2015 Leave a Comment

Southwest Artichoke and Spinach Dip

This recipe, Southwest Artichoke and Spinach Dip, was in Pillsbury Slow Cooker “come home to comfort” Cookbook. With July 4^th coming, this would be easy to make…because it’s made in your slow cooker.

Southwest Artichoke and Spinach Dip Recipe

Southwest Artichoke and Spinach Dip

1 can (14 oz.) artichoke hearts, drained, coarsely chopped

1 box (9 oz.) frozen spinach, thawed, squeezed to drain

1 package (8 oz.) cream cheese, cubed, softened

1 can (4.5 oz.) Old El Paso chopped green chiles, undrained

½ medium red pepper, chopped (about ½ cup)

½ cup shredded pepper Jack cheese (2 oz.)

1 bag (14 oz.) round tortilla chips

Spray 1 to 1 ½ quart slow cooker with cooking spray. In medium bowl, mix all ingredients except pepper Jack cheese and tortilla chips; spoon into cooker.

Cover; cook on low heat setting 2 to 3 hours.

Stir pepper Jack cheese into artichoke mixture. Cover; cook on low heat setting about 5 minutes longer or until cheese is melted. Serve with tortilla chips.

(Recipe for Southwest Artichoke and Spinach Dip, Pillsbury Slow Cooker “come home to comfort” 2009, 2015)

Filed Under: Savory Tagged With: Artichoke hearts, chopped green chilies, cream cheese, frozen spinach, medium red pepper, shredded pepper jack cheese

Buffalo Wing Poppers

April 11, 2015 Leave a Comment

Buffalo Wing Poppers

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

The taste of buffalo wings and peppers poppers pair up in this appealing appetizer. It will disappear fast-so make a double batch, and have copies of the recipe handy.

Barbara Nowakowsk Mesa, Arizona

Buffalo Wing Poppers Recipe

Buffalo Wing Poppers

20 jalapeno Peppers

1 package (8 oz.) cream cheese, softened

1 ½ cups (6 oz.) shredded part-skim mozzarella cheese

1 cup diced cooked chicken

½ cup blue cheese salad dressing

½ cup buffalo wing sauce

Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves.

Place in a greased 15x10x1 inch baking pan. Bake, uncovered, at 325 F. for 20-25 minutes.

40 appetizers

(Recipe for Buffalo Wing Poppers was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: blue cheese salad dressing, buffalo wing sauce, cream cheese, jalapeno peppers, shredded part-skim mozzarella cheese

Berry Dream Cake

April 9, 2015 Leave a Comment

Berry Dream Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect. It’s so festive-looking. Top it with whatever fruit you like!

Margaret McNeil Germantown, Tennessee

Berry Dream Cake Recipe

Berry Dream Cake

1 package white cake mix (regular size)

1 ½ cups boiling water

1 package (3 oz.) cherry gelatin (any flavor)

1 package (8 oz.) cream cheese, softened

2 cups whipped topping

4 cups fresh strawberries, coarsely chopped (or fruit that matches the gelatin)

Prepare and bake cake batter according to package directions, using a greased 13 x 9 inch baking pan.

In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Cool cake on a wire rack 3-5 minutes. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Gradually pour gelatin over cake, being careful to fill each hole. Cool 15 minutes. Refrigerate, covered, 30 minutes.

In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving. 15 servings

* You can use any flavor of gelatin, just pick fruit that would go with the color of gelatin you’re using.

(Recipe for Berry Dream Cake was in www.tasteofhome.com, 2015)

Filed Under: Cake Recipes Tagged With: cherry gelatin, cream cheese, fresh strawberries, whipped topping, white cake mix

Slow-Cooked Ranch Potatoes

April 7, 2015 Leave a Comment

Slow-Cooked Ranch Potatoes

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Even after seven years, my family still asks for this tasty potato and bacon dish. Try it once and I’ll bet your family will be hooked, too.

Lynn Ireland Lebanon, Wisconsin

Slow-Cooked Ranch Potatoes Recipe

Slow-Cooked Ranch Potatoes

6 bacon strips

2 ½ lbs. small red potatoes, cubed

1 package (8 oz.) cream cheese, softened

1 can (10 ¾ oz.) condensed cream of potato soup, undiluted

¼ cup 2% milk

1 envelope buttermilk ranch salad dressing mix

3 Tbsp. thinly sliced green onions

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Drain drippings, reserving 1 tablespoon.

Place potatoes in a 3 quart slow cooker. In a bowl, beat cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir into potatoes. Sprinkle with bacon.

Cook, covered, on low 7-8 hours or until potatoes are tender. Top with green onions. 10 servings

(Recipe for Slow-Cooked Ranch Potatoes was on www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: bacon, buttermilk ranch salad dressing, condensed cream of potato soup, cream cheese, small red potatoes

Broccoli Shrimp Alfredo

March 9, 2015 Leave a Comment

Broccoli Shrimp Alfredo

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

After tasting fettuccine Alfredo at a restaurant, I tried to duplicate the recipe at home. You can’t imagine how pleased I was when I came up with delicious version. Not only does my family love the creamy dish, but my husband prefers it to the one at the restaurant.

Rae Natoli Kingston, New York

Broccoli Shrimp Alfredo Recipe

Broccoli Shrimp Alfredo

8 oz. uncooked fettuccine

1 lb. uncooked medium shrimp, peeled and deveined

3 garlic cloves, minced

½ cup butter, cubed

1 package (8 oz.) cream cheese, cubed

1 cup milk

½ cup shredded Parmesan cheese

4 cups frozen broccoli florets

½ tsp. salt

Dash pepper

Cook fettuccine according to package directions. Meanwhile, in a large skillet, sauté shrimp and garlic in butter until shrimp turn pink. Remove and set aside.

In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth.

Place 1 inch of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender. Drain. Stir the broccoli, shrimp, salt and pepper into cheese sauce; heat through. Drain fettuccine; top with shrimp mixture. 4 servings

(Recipe for Broccoli Shrimp Alfredo was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: cream cheese, frozen broccoil florets, garlic cloves, medium shrimp, uncooked fettuccine

Rich Tomato Bisque

February 19, 2015 Leave a Comment

Rich Tomato Bisque

The Everything Soup Cookbook, this book has 300 mouthwatering recipes. There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg. I’ve picked out for you to try…

Rich Tomato Bisque Recipe

Rich Tomato Bisque

4 Tbsp. butter

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can whole tomato, liquid retained

1 (46 oz.) can tomato juice

2 bay leaves

1 (8 oz.) package cream cheese

2 cups half-and-half

Salt and pepper to taste

Melt the butter in a soup pot. Add the onions and garlic and sauté over medium heat until onions are soft. Add the tomatoes and their liquid, the tomato juice and bay leaves; simmer for 20 minutes, stirring constantly, chopping the tomatoes with the side of a spoon.

Remove from heat and let cool slightly. Discard the bay leaves. Puree the solids with some of the liquid in a blender or food processor, along with the cream cheese. Return to the soup pot. Add the half-and-half and salt and pepper to taste. May be served hot or cold. Garnish with your favorite croutons.

8 servings

(Recipe for Rich Tomato Bisque, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: No-Bake Recipes, Savory Tagged With: chopped onions, cream cheese, half-and-half, tomato juice, whole tomatoes

Chocolate Raspberry Pie

February 14, 2015 Leave a Comment

Chocolate Raspberry Pie

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

After tasting this pie at my sister-in-law’s house, I had to have the recipe. I love chocolate and raspberry layers separated by a dreamy cream layer. It’s a joy to serve this standout treat!

Ruth Bartel Morris, Manitoba

Chocolate Raspberry Pie Recipe

Chocolate Raspberry Pie

Pastry for single-crust pie (9 inches)

3 Tbsp. sugar

1 Tbsp. cornstarch

2 cups fresh or frozen unsweetened raspberries, thawedsingle

Filling:

1 package (8 oz.) cream cheese, softened

1/3 cup sugar

½ tsp. vanilla

½ cup heavy whipping cream, whipped

Topping:

2 oz. semi-sweet chocolate

3 Tbsp. butter

Line unpricked pie shell with double thickness of heavy-duty foil. Bake at 450 F. foe 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a large saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into shell; refrigerate.

In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour.

In a microwave, melt chocolate and butter; stir until smooth.

Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

6-8 servings

(Recipe for Chocolate Raspberry Pie was in www.tasteofhome.com, 2015)

Filed Under: Pie Recipes Tagged With: cornstarch, cream cheese, frozen unsweetened raspberries, heavy whipping cream, semi-sweet chocolate

Cajun Shrimp Chowder

January 9, 2015 Leave a Comment

Cajun Shrimp Chowder

Cyndee Giebler writes, “Nothing is terribly specific in this recipe. I just kind of throw things in until it looks right. I use the canned ingredients in the winter.” Happily, this recipe is very flexible and tastes great no matter what.

Cajun Shrimp Chowder Recipe

Cajun Shrimp Chowder

2 lb. potatoes, peeled and cut into chunks

1 large onion, diced

2 Tbsp. olive oil

1 Tbsp. CHILI POWDER (your choice of heat level)

¼ – 1 tsp. CRUSHED RED PEPPERS, to taste

1 can (15 oz.) corn

1 lb. tomatoes 4 medium or 1 can (15 oz.), seeded and chopped

1 quart milk

1 (8 oz.) block cream cheese, softened

1-2 lbs. shelled shrimp, frozen or fresh

(HIGHLIGHTED – are found in PENZEYS SPICES)

Place the potatoes in a kettle and cover with water. Bring to a boil and cook until tender, about 8-10 minutes. While the potatoes boil, heat the olive oil in a Dutch oven or large kettle. Add the onion and cook until translucent. Add the CHILI POWDER and CRUSHED RED PEPPERS and cook for 1 minute.

Drain the potatoes and add to the kettle and stir gently to coat with oniony–chili powder goodness. Add the corn kernels and tomatoes and let cook for 10 minutes. Add to milk and bring to a simmer. Ladle out about half of the hot liquid into a blender with the cream cheese. Blend until smooth. Pour the liquid back into the kettle.

Add the shrimp and gently simmer (DO NOT BOIL) until the shrimp are cooked through, about 5 minutes. Add salt to taste and serve. 12-14 servings

(Recipe for Cajun Shrimp Chowder was in Penzeys Spices catalog)

Filed Under: Savory Tagged With: chili powder, corn, cream cheese, crushed red peppers, large onion, medium shrimp, potatoes

Mock Potato Casserole

Southwest Artichoke and Spinach Dip

Buffalo Wing Poppers

Berry Dream Cake

Slow-Cooked Ranch Potatoes

Broccoli Shrimp Alfredo

Rich Tomato Bisque

Chocolate Raspberry Pie

Cajun Shrimp Chowder

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