Lemony White Chocolate Cheesecake

December 30, 2014 Leave a Comment

 

Lemony White Chocolate Cheesecake

Lemony White Chocolate Cheesecake

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

www.tasteofhome.com

 

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat.  It’s always a hit!

             Marlene Schollenberger                                                               Bloomington, Indiana

 

Lemony White Chocolate Cheesecake Recipe

 

Lemony White Chocolate Cheesecake

1 ¼ cup flour

2 Tbsp. confectioners’ sugar

1 tsp. grated lemon peel

½ cup cold butter, cubed

Filling:       4 packages (8 oz. each) cream cheese, softened

1 ¼ cups sugar

10 oz. white baking chocolate, melted and cooled

2 Tbsp. flour

2 Tbsp. heavy whipping cream

2 Tbsp. lemon juice

2 tsp. grated lemon peel

2 tsp. vanilla extract

4 eggs, lightly beaten

White chocolate curls and lemon peel strips, optional

 

Preheat oven to 325 F.  Place in a 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely warp foil around pan; set aside.

In a small bowl, combine the flour, confectioners’ sugar and peel; cut in butter until crumbly.  Press onto the bottom and 1 inch up the sides of prepared pan.  Place on a baking sheet.  Bake 25-30 minutes or until golden brown.  Cool on wire rack.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla.  Add eggs; beat on low speed just until combined.  Pour into crust.

Place pan in a large baking pan; add 1 inch of hot water to large pan.  Bake 65-85 minutes or until center is just set and top appears dull.

Remove pan from water bath.  Cool on wire rack 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour.  Refrigerate overnight.  Remove sides of pan.  Garnish with white chocolate and lemon peel if desired.            12 servings

 

(Recipe for Lemony White Chocolate Cheesecake was in www.tasteofhome.com, 2014)

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Holiday Salsa

December 22, 2014 Leave a Comment
Holiday Salsa

Holiday Salsa

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

www.tasteofhome.com

 

You know it’s an amazing salsa when your guest hover around the serving bowl ‘til it’s scraped clean!  This boasts fresh cilantro, cranberries and just a hint of heat.

Shelly Pattison                                                                                 Lubbock, Texas

 

Holiday Salsa Recipe

 

Holiday Salsa

1 package (12 oz.) fresh or frozen cranberries

1 cup sugar

6 green onions, chopped

½ cup fresh cilantro leaves, chopped

1 jalapeno pepper, seeded and finely chopped

1 package (8 oz.) cream cheese, softened

Assorted crackers or tortilla chips

 

Place cranberries and sugar in a food processor; cover and pulse until coarsely chopped.  Transfer to a small bowl.  Stir in the onions, cilantro and pepper.  Cover and refrigerate for several hours or overnight.

To serve, place cream cheese on a serving place.  Drain salsa and spoon over cream cheese.  Serve with crackers or chips.        12 servings

 

(Recipe for Holiday Salsa was in www.tasteofhome.com, 2014)

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Gingerbread Cheesecake

December 18, 2014 Leave a Comment

 

Gingerbread Cheesecake

Gingerbread Cheesecake

This recipe for Gingerbread Cheesecake came from the “cooking club” magazine.  It’s the perfect cheesecake for this time of year.  Anytime in the month of December, I think, would be fine.

 

Gingerbread Cheesecake Recipe

 

Gingerbread Cheesecake

Crust:          2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:        4 (8 oz. each) pkg. cream cheese, softened

½ cup packed light brown sugar

½ cup sugar

4 eggs

½ cup sour cream

½ cup molasses

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground cloves

Topping:         1 cup whipping cream

½ cup powdered sugar

1 Tbsp. rum, if desired

 

Heat oven to 300 F.  Line outside of 9 inch springform pan with heavy-duty foil.  Combine crust ingredients in medium bowl.  Press onto bottom and halfway up sides of pan.  Refrigerate 30 minutes or until chilled.

Pulse cream cheese, brown sugar and ½ cup sugar in food processor 30 seconds or until smooth and creamy.  Add eggs, one at a time, pulsing after each addition.  Add all remaining filling ingredients; pulse to combine.  Pour into crust.

Place pan in large baking pan.  Add enough hot water to baking pan to come halfway up sides of springform pan.  Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple as if liquid.  Remove cake from water bath; remove foil.  Cool on wire rack 1 hour.  Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.  Beat in rum until firm but not stiff peaks form.  Spread over top of cake.  Sprinkle with finely ground gingersnaps or ground cinnamon or nutmeg, if desired.

 

(Recipe for Gingerbread Cheesecake was in cooking club magazine, winter 2014)

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Sweet & Spicy Jalapeno Poppers

December 11, 2014 Leave a Comment

 

Sweet & Spicy Jalapeno Poppers

Sweet & Spicy Jalapeno Poppers

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

www.tasteofhome.com

 

There’s no faster way to get started than with these bacon-wrapped poppers.  Make them ahead and bake just before serving.  Even the hot pepper intolerant will love them.  **  This recipe is Diabetic Friendly!!  **

           Dawn Onuffer                                                                                   Crestview, Florida

Sweet & Spicy Jalapeno Poppers Recipe

 

Sweet & Spicy Jalapeno Poppers

6 jalapeno peppers

4 oz. cream cheese, softened

2 Tbsp. shredded cheddar cheese

6 bacon strips, halved widthwise

¼ cup packed brown sugar

1 Tbsp. chili seasoning

 

Put gloves on first and then cut jalapenos in half lengthwise and remove seeds; set aside.   In a small bowl, beat cheeses until blended.  Spoon onto pepper halves.  Wrap a half-strip of bacon around each pepper half.

Combine brown sugar and chili seasoning; coat peppers with sugar mixture.  Place in a greased 10×15 baking pan.

Bake at 350 F. for 18-20 minutes or until bacon is firm.      1 dozen

 

(Recipe for Sweet & Spicy Jalapeno Poppers was in www.tasteofhome.com, 2014)

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Buffalo Wing Dip

November 30, 2014 Leave a Comment

 

Buffalo Wing Dip

Buffalo Wing Dip

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

www.tasteofhome.com

 

If you love spicy wings, you’ll love this dip.  It’s super cheesy, full of rich flavor and really has the flavor of buffalo wings!

Buffalo Wing Dip Recipe

Buffalo Wing Dip

2 packages (8 oz. each) cream cheese, softened

½ cup ranch salad dressing

½ cup sour cream

5 Tbsp. crumbled blue cheese

2 cups shredded cooked chicken

½ cup Buffalo wing sauce

2 cups (8 oz.) shredded cheddar cheese, divided

1 green onion, sliced

Tortilla chips

 

In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese.  Transfer to a 3 quart slow cooker.  Layer with chicken, wing sauce and 1 cup cheese.  Cover and cook on low for 2-3 hours or until heated through.

Sprinkle with remaining cheese and onion.  Serve with tortilla chips.          6 cups

 

(Recipe for Buffalo Wing Dip was on www.tasteofhome.com, 2014)

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Pumpkin Swirl Bread

November 19, 2014 Leave a Comment
Pumpkin Swirl Bread

Pumpkin Swirl Bread

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

www.tasteofhome.com

 

This combination of pumpkin, nuts and dates makes a flavorful bread with a beautiful golden look.  The surprise inside – a rich creamy swirl – is almost like a luscious layer of cheesecake in a slice.

            Cindy May                                                                          Troy, Michigan

 

Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread

Filling:       2 packages (8oz. each) cream cheese, softened

¼ cup sugar

1 egg

1 Tbsp. milk

Bread:        3 cups sugar

1 can (15 oz.) solid-pack pumpkin

4 eggs

1 cup canola oil

1 cup water

4 cups flour

4 tsp. pumpkin pie spice

2 tsp. baking soda

1 ½ tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

1 tsp. nutmeg

½ tsp. cloves

1 cup walnuts

1 cup raisins

½ cup chopped dates

Topping:        1 cup confectioners’ sugar

¼ tsp. vanilla

2 to 3 Tbsp. 2% milk

Additional chopped walnuts

 

Preheat oven to 350 F.  Grease and flour three (3) 8×4 inch loaf pans.  In a small bowl, beat filling ingredients until smooth.

In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended.  In another bowl, whisk flour, pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture.  Stir in walnuts, raisins and dates.

Pour half of the batter into prepared pans, dividing evenly.  Spoon filling over batter.  Cover filling completely with remaining batter.

Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean.  Cool 10 minutes before removing from pans to wire racks to cool completely.  Wrap in foil; refrigerate until serving.

Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency.  Drizzle over bread; sprinkle with walnuts.        3 loaves – 16 slices each

 

(Recipe for Pumpkin Swirl Bread was on www.tasteofhome.com, 2014)

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Spicy Sweet Potato Chips & Cilantro Dip

November 19, 2014 Leave a Comment

 

Spicy Sweet Potato Chips & Cilantro Dip

Spicy Sweet Potato Chips & Cilantro Dip

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

www.tasteofhome.com

 

This cool, creamy dip is a great partner for the spicy sweet potato chips.  They’re made for each other!!

            Libby Walp                                                                                         Chicago, Illinois

 

Spicy Sweet Potato Chips & Cilantro Dip Recipe

 

Spicy Sweet Potato Chips & Cilantro Dip

2 to 3 large sweet potatoes (1 ¾ pounds), peeled and cut into 1/8 inch slices

2 Tbsp. canola oil

1 tsp. chili powder

½ tsp. garlic powder

½ tsp. taco seasoning

¼ tsp. salt

¼ tsp. ground cumin

¼ tsp. pepper

1/8 tsp. cayenne pepper

Dip:        ¾ cup mayonnaise

½ cup sour cream

2 oz. cream cheese, softened

4 ½ tsp. minced fresh cilantro

½ tsp. celery salt

1/8 tsp. pepper

 

Place sweet potatoes in a large bowl.  In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat.

Arrange potatoes in a single layer in two ungreased 15 inch x 10 inch baking pans.  Bake at 400 F. for 25-30 minutes or until golden brown, turning once.  Repeat with remaining potatoes.

In a small bowl, beat dip ingredients until blended.  Serve with chips.          12 servings (1 ½ cups dip)

 

(Recipe for Spicy Sweet Potatoes Chips & Cilantro Dip was in www.tasteofhome.com, 2014)

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Five-Cheese Spinach & Artichoke Dip

November 15, 2014 Leave a Comment

 

Five-Cheese Spinach & Artichoke Dip

Five-Cheese Spinach & Artichoke Dip

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

www.tasteofhome.com

 

Whenever I go to an event, I’m always asked to bring this hot dip.  Five types of cheese make it a standout and oh-so delicious.  I love its party-ready convenience – I serve it straight from the slow cooker, so set-up and clean-up is a breeze!

           Noelle Myers                                                                     Grand Forks, N. Dakota

 

Five-Cheese Spinach & Artichoke Dip Recipe

 

Five-Cheese Spinach & Artichoke Dip

1 jar (12 oz.) roasted red pepper

1 jar (6 ½ oz.) marinated quartered artichoke hearts

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

8 oz. fresh mozzarella cheese, cubed

1 ½ cups (6 oz.) shredded Asiago cheese

2 packages (3 oz. each) cream cheese, softened and cubed

1 cup (4 oz.) crumbled feta cheese

1/3 cup shredded provolone cheese

1/3 cup minced fresh basil

¼ cup finely chopped red onion

2 Tbsp. mayonnaise

2 garlic cloves, minced

Assorted crackers

 

Drain pepper, reserving 1 tablespoon liquid; chop peppers.  Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.

In a 3 quart slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers.  Stir in reserved pepper and artichoke liquids.  Cook 2 hours; stir dip; cook, covered 30-60 minutes longer.  Stir before serving; serve with crackers.  16 serving (1/4 cup each)

 

(Recipe for Five-Cheese Spinach & Artichoke Dip was on www.tasteofhome.com, 2014)

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Fluffy Caramel Apple Dip

October 25, 2014 Leave a Comment
Fluffy Caramel Apple Dip

Fluffy Caramel Apple Dip

 

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

www.tasteofhome.com

 

This sweet, smooth and fluffy dip is really a crowd-pleaser.  Be careful – it’s so good that you won’t want to stop eating!!  This recipe is Diabetic Friendly!!

 

Fluffy Caramel Apple Dip Recipe

Fluffy Caramel Apple Dip

1 package (8 oz.) cream cheese, softened

½ cup package brown sugar

¼ cup caramel ice cream topping

1 tsp. vanilla

1 cup marshmallow crème

3 medium tart apples

2 Tbsp. lemon juice

2 Tbsp. water

 

In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow crème.  Cut apples vertically into thin slices.

In a small bowl, combine lemon juice and water; toss apple in lemon juice mixture.  Drain.

Using Halloween cutters, cut out center of each slice.  Serve apple slices and cutout with dip.

2 cups

 

(Recipe for Fluffy Caramel Apple Dip was on www.tasteofhome.com, 2014)

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Macadamia Key Lime Pie

July 28, 2014 Leave a Comment

 

Macadamia Key Lime Pie

Macadamia Key Lime Pie

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

www.tasteofhome.com

 

I make Key Lime Pie at least four times a month during summer, it’s so refreshing.  The shortbread crust adds richness.

          Brynn LeMaire                                                                                  Gueydan, Louisiana

 

Macadamia Key Lime Pie Recipe

Macadamia Key Lime Pie

1 cup crushed shortbread cookies

½ cup finely chopped macadamia nuts

¼ cup sugar

1/3 cup butter, melted

Filling:     1 package (8 oz.) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

½ cup Key Lime juice or lime juice

1 cup heavy whipping cream

¼ cup coarsely chopped macadamia nuts

 

In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter.  Press onto bottom and up sides of a greased 9 inch pie plate.  Refrigerate 30 minutes.

In a large bowl, beat cream cheese until smooth.  Beat in milk and lime juice until blended.   Transfer to crust.  Refrigerate, covered, at least 4 hours.

In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie.  Top with macadamia nuts.

8 servings

 

(Recipe for Macadamia Key Lime Pie was on www.tasteofhome.com, 2014)

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