Beer Cheese Mac ‘n Cheese

October 11, 2013 Leave a Comment

 

Beer Cheese Mac 'n Cheese

Beer Cheese Mac ‘n Cheese

Beer cheese soup meets pasta in this winter favorite that pairs twisted noodles with a creamy cheese sauce spiked with an amber brew.  A sprinkling of rye bread crumbs turns into a crunchy topping.

Beer Cheese Mac ‘n Cheese Recipe 

Beer Cheese Mac ‘n Cheese

12 oz. gemeli (twisted pasta) or fusilli (corkscrew pasta)

4 Tbsp. butter, divided

¾ finely chopped onion

2 tsp. minced garlic

1 cup amber beer or non-alcoholic beer

1 (3 oz.) pkg. cream cheese, cut up

1 1/3 cups whole milk

12 oz. sharp aged yellow cheddar cheese, shredded (1 ½ cups)

¾ tsp. salt

1 ½ cups fresh rye or pumpernickel bread crumbs *

3 Tbsp. thinly sliced green onions

Heat oven to 375 F.  Spray 2-quart glass or ceramic baking dish with cooking spray **.  Cook pasta according to package directions; drain.

Meanwhile, melt 2 tablespoons of the butter in large saucepan over medium heat.  Cook onion 4 to 5 minutes or until softened, stirring occasionally.  Add garlic; cook and stir 30 seconds or until fragrant.

Increase heat to medium-high.  Add beer; bring to a boil.  Boil 1 minute to reduce slightly.  Whisk in cream cheese until melted.  Whisk in milk, cheddar cheese and salt, whisking constantly until cheese melts.  Simmer 3 to 4 minutes or until slightly thickened (sauce will be quite thin), stirring frequently.  Remove from heat.  Stir in pasta; spoon into baking dish.

Melt remaining 2 Tbsp. butter in medium nonstick skillet over medium heat.  Stir in bread crumbs and green onions until coated; sprinkle over pasta.

Bake 30 to 40 minutes or until casserole is hot and bubbling and bread crumbs are browned and crisp.  Let stand 10 minutes before servings.          6 (1 cup) servings

Tips:  *  To make fresh bread crumbs, tear day-old bread into pieces; place in food processor.  Pulse 30 to 60 seconds or until coarse crumbs form.  One bread slice yields about ¾ cup.

      **  To serve in individual dishes, spray 6 (1 cup) gratin or casserole dishes with cooking spray; place on large rimmed baking sheet.  Bake 25 to 30 minutes or until hot and bubbly.

(Recipe for Beer Cheese Mac ‘n Cheese was in Cooking Club Magazine, Fall 2012)

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Eggplant& Zucchini Rollatini

September 23, 2013 Leave a Comment
Eggplant & Zucchini Rollatini

Eggplant & Zucchini Rollatini

 

Someone at the table is bound to praise your rollatini dish, and then ask what the heck it is.  Your simple answer: thin slices of eggplant that are lightly breaded and fried, covered with cheeses, rolled up, topped with tangy tomato sauce and baked.

               Andrea Rivers                                                    Westbury, New York

 

Eggplant& Zucchini Rollatini Recipe

Eggplant & Zucchini Relating

1 large eggplant

½ tsp. salt

Sauce:  1/3 cup chopped onion

3 garlic cloves, minced

1 Tbsp. olive oil

2 cans (28 oz. each) crushed tomatoes

¼ cup dry red wine or vegetable broth

1 Tbsp. sugar

2 tsp. each dried oregano and dried basil

1 tsp. salt

¼ tsp. pepper

Relating:  4 cups (16 oz.) shredded part-skim mozzarella cheese

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

1 large zucchini, thinly sliced

2 Tbsp. plus ½ cup olive oil, divided

2 eggs lightly beaten

1 cup dry bread crumbs

½ cup grated Parmesan cheese

Peel and slice eggplant lengthwise into sixteen 1/8 inch thick slices.  Place in a colander over a plate; sprinkle with salt and toss.  Let stand for 3 minutes.  Rinse and drain.

In a large saucepan, sauté onion and garlic in oil until tender.  Add the remaining sauce ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally.

Preheat oven to 350 F.  In a large bowl, combine mozzarella and cream cheese mix well.  In a large skillet, sauté zucchini in 2 tablespoons oil until tender; remove and set aside.

Place eggs and bread crumbs in separate shallow bowls.  Dip eggplant in eggs, then bread crumbs.  Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown.  Drain on paper towels.

Scoop 1 cup sauce into an ungreased 13×9 inch baking dish.  Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture.  Roll up and place seam side down in baking dish.  Top with remaining sauce.  Cover and bake 30-35 minutes or until bubbly.  Sprinkle with Parmesan cheese.

8 servings                                                                                                                            

(Recipe for Eggplant & Zucchini Rollatini came from tasteofhome.com)

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Chocolate-Almond Half Mood Pies

September 16, 2013 Leave a Comment

 

Chocolate-Almond Half Moon Pies

Chocolate-Almond Half Moon Pies

Hand pies are all the rage, and this one doesn’t disappoint.  Chocolate and almond are an irresistible pairing, especially when blended with cream to make a sweet filling for a tender cream cheese crust.

 

Chocolate-Almond Half Mood Pies Recipe

Chocolate-Almond Half Moon Pies

Crust:   1 2/3 cups flour

2 Tbsp. sugar

¼ tsp. salt

¾ cup unsalted butter, soften

5 oz. cream cheese, chilled

Filling:   5 oz. semi-sweet chocolate, chopped

¾ cup plus 1 Tbsp. heavy whipping cream, divided

1/8 tsp. almond extract

1 egg yolk

Topping:   2 Tbsp. sliced almonds

1-2 tsp. sugar

Whisk flour, 2 tablespoons sugar and salt in small bowl.  Beat butter and cream cheese in large bowl at low speed 1 ½ minutes or until smooth and blended.  Beat in flour mixture just until combined.  Shape into 2 flat rounds; cover and refrigerate 30 minutes or until chilled.  (Dough can be made 1 day ahead.)

Place chocolate in medium bowl.  Bring ¾ cup of cream to a boil in small saucepan over medium-high heat; pour over chocolate.  Let stand 1 minute; stir until chocolate is melted and smooth.  Stir in almond extract.  Refrigerate 30 minutes or until cool, stirring occasionally.  Meanwhile, whisk egg yolk with remaining 1 tablespoon cream in small bowl until blended.

Heat oven to 375 F.  Line baking sheet with parchment paper.  On lightly floured surface, roll one dough round to 10 inch round, scant ¼ inch thickness.  Using small plate or bowl as guide, cut out 6 (4 ½ inch) rounds, rerolling scraps as necessary; place on baking sheet.  Repeat with remaining dough.

Spoon generous 1 tablespoon chocolate mixture onto each round.  Lightly brush edges with egg yolk mixture.  Fold in half; press and crimp to seal edges.  Using small knife cut one slit in each pie.  Lightly brush with egg yolk mixture; sprinkle with almonds and 1 teaspoon sugar.

Bake 18 to 20 minutes until light golden brown.  Cool on wire rack 20 minutes to serve warm, or cool completely.                     12 mini pies

(Recipe for Chocolate-Almond Half Moon Pies as in Cooking Club Magazine, Fall 2012)

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Blueberry Cheesecake

September 6, 2013 Leave a Comment
Blueberry Cheesecake

Blueberry Cheesecake

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

www.tasteofhome.com

 

Savor the best of the blues with this crowd-pleasing blueberry cheesecake.  “Dick and I became highly desired members of a supper club group in anticipation of his contributions,” notes his wife, Sybil.

           Dick Deacon                                                                Lawrenceville, Georgia

 

Blueberry Cheesecake Recipe

Blueberry Cheesecake

40 vanilla wafers, crushed

1 cup finely chopped pecans

1/3 cup butter, melted

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

½ cup butter, softened

1 ½ cups sugar

4 cups (16 oz.) 4% cottage cheese

2 cups (16 oz.) sour cream

6 Tbsp. cornstarch

6 Tbsp. flour

4 ½ tsp. lemon juice

1 tsp. vanilla

4 eggs, lightly beaten

Blueberry Glaze:   3 ½ cups blueberries, divided

1 cup sugar

2 Tbsp. cornstarch

Edible pansies or violas and fresh mint leaves, optional

In a large bowl, combine the wafer crumbs, pecans and butter.  Press onto the bottom and 2 inches up the sides of greased 10 inch springform pan.  Place on a baking sheet.  Bake at 375 F. for 8 minutes.  Cool on a wire rack.  Reduce to 325 F.

In a large bowl, beat the cream cheese, butter and sugar until smooth.  Process cottage cheese in a blender until smooth; beat into a cream cheese mixture.  Beat in the sour cream, cornstarch, flour, lemon juice and vanilla.  Add eggs; beat on low speed just until combined.  Pour over crust.

Return pan to baking sheet.  Bake at 325 F. for 70-80 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

For glaze, puree 2 1/2blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice.  Discard pulp and seeds.

In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Refrigerate until completely cooled.

Remove sides of pan.  Spread glaze over cheesecake.  Sprinkle with blueberries; garnish with pansies or violas and mint if desired.  Refrigerate leftovers.                 14-16 servings

(Recipe for Blueberry Cheesecake was in tasteofhome.com)

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Blackberry Cheese Pie

September 2, 2013 Leave a Comment
Blackberry Cheese Pie

Blackberry Cheese Pie

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

 

This pie is great to serve at church potlucks because it has a memorable taste and look.  The citrus tang really goes well with the colorful berries and velvety cream cheese filling.

 

Blackberry Cheese Pie Recipe 

Blackberry Cheese Pie

Pastry for single-crust pie (9 inches)

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

1/3 cup confectioners’ sugar

1/3 cup heavy whipping cream, whipped

¾ cup sugar

¼ cup cornstarch

1 cup pineapple-orange juice

2 cups fresh blackberries and/or raspberries, divided

Line a 9 inch pie plate with pastry; trim and flute edges.  Line pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 8 minutes.  Remove foil; bake 5 minutes longer.  Cool on a wire rack.

In a small bowl, beat cream cheese and confectioners’ sugar.  Fold in whipped cream.  Transfer to pastry shell.  Refrigerate for 30 minutes.

In a small saucepan, combine sugar and cornstarch.  Gradually whisk in juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat.

Mash ½ cup of berries; stir into juice mixture.  Cool for 10 minutes, stirring several times.  Fold in remaining berries.  Spoon over cream cheese mixture.

Cover and refrigerate for at least 4 hours.  Refrigerate leftovers.             6-8 servings

 

(Recipe for Blackberries Cheese Pie was in tasteofhome.com)

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Festive Fruit Tart

August 8, 2013 Leave a Comment
Festive Fruit Tart

Festive Fruit Tart

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

www.tasteofhome.com

 

“Wow!” is what you’ll hear when you serve this impressive dessert to company.  “The tart is not only pretty, it’s also easy to make.”

           Nancy Adams                                                             Hancock, New Hampshire

 

Festive Fruit Tart Recipe

Festive Fruit Tart

Pastry for single-crust Pie (9 inch)

1 pkg. (8 oz.) cream cheese, softened

3 Tbsp. sugar

1 tsp. vanilla

¾ tsp. almond extract, divided

1 cup blueberries

1 cup raspberries

1 medium peach or nectarines, peeled and sliced

2 Tbsp. apricot preserves

Press pastry onto bottom and up sides of an ungreased 9 inch tart pan with a removable bottom; trim edges.  Generously prick the bottom with a fork.  Bake at 450 F. for 10-12 minutes or until golden brown.  Cool completely on a wire rack.

In a small bowl, beat the cream cheese, sugar, vanilla and ½ teaspoon almond extract until smooth; spread over crust.  Arrange fruit over cream cheese mixture.

In a microwave, heat preserves and remaining extract, uncovered, on high for 20-30 seconds or until warm.  Brush over fruit.  Store in the refrigerator.        12 servings

(Recipe for Festive Fruit Tart was in tasteofhome.com)

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Blueberry Coffee Cake

July 10, 2013 Leave a Comment
Blueberry Coffee Cake

Blueberry Coffee Cake

This pretty cake is a birthday and holiday staple for my family.

                  Marsha Gleason                                                              Watertown, Massachusetts

 

Blueberry Coffee Cake Recipe

Blueberry Coffee Cake

2 cups sugar

½ cup butter (1 stick)

4 oz. cream cheese

3 eggs

1 egg white

3 cups flour

2 cups (1 pint) fresh blueberries (frozen also work well)

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

8 oz. vanilla or lemon yogurt

2 tsp. PURE VANILLA EXTRACT

Glaze:   ½ cup powdered sugar

4 tsp. fresh lemon juice

 (HIGHLIGHTED – are found in PENZEYS SPICES)

Preheat oven to 350 F.  Thoroughly grease and flour a large fluted tube pan or Bundt pan and set aside.

In mixing bowl, beat together the sugar, butter and cream cheese until blended.  Add the eggs and egg white and beat well.  Sift the flour into a separate bowl.  Remove 2 tablespoons of flour and toss with the blueberries in a small bowl.  Add the baking powder, baking soda and salt to the bowl with the flour.  Mix.  Start adding the flour mixture into the butter mixture alternating with some yogurt.

When all the flour and yogurt are added, add the VANILLA and then carefully fold in the blueberries.  Pour the batter into the pan and bake for 65-75 minutes, until browned, risen and not jiggly in the center.

Cool the cake in the pan for 15 minutes and then remove from the pan.  If desired, glaze the cake with a glaze made with 4 teaspoons lemon juice mixed with ½ cups sifted powdered sugar.  Drizzle over cooled cake before serving.        16-20 servings

(Recipe for Blueberry Coffee Cake was in Penzeys Spices catalog)

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Chocolate Peanut Butter Cheesecake

July 5, 2013 Leave a Comment
Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

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

www.tasteofhome.com

 

Family and friends always “ooh” and “aah” when I bring out this tempting cheesecake after holiday dinners!  Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it’s a showstopper.

 

Chocolate Peanut Butter Cheesecake Recipe

 

Chocolate Peanut Butter Cheesecake

Brownie Crust:   ¼ cup butter, cubed

3 oz. unsweetened chocolate

1 cup packed brown sugar

2 eggs

1 ½ tsp. vanilla

2/3 cup flour

1/8 tsp. baking powder

1 oz. semi-sweet chocolate

Filling:   1 jar (12 oz.) creamy peanut butter

2 pkg. (one 8 oz., one 3 oz.) cream cheese, softened

1 cup packed brown sugar

3 eggs

½ cup sour cream

Topping:   ¾ cup sour cream

2 tsp. sugar

Melted semi-sweet chocolate, optional

In a microwave, melt butter and unsweetened chocolate; stir until smooth.  Set aside.  In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes.  Beat in chocolate mixture and vanilla.  Combine flour and baking powder; gradually add to batter and mix well.  Stir in chopped chocolate.

Spread 1 cup into a greased 9 inch springform pan.  Cover and refrigerate remaining batter.  Place pan on a baking sheet.  Bake at 350 F. for 17-19 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack for 5 minutes; place in freezer for 15 minutes.

For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth.  Add eggs and sour cream; beat on low speed just combined.  Spread remaining brownie batter about 1 ½ inch high around sides of pan, sealing to baked crust.

Pour filling into center.  Bake at 350 F. for 45 minutes or until center is almost set.

For topping, combine sour cream and sugar; spread over filling to within ¾ inch of edges.  Return cheesecake to the oven; turn oven off and let stand for 5 minutes.  Cool on a wire rack for 10 minutes.  Carefully run a knife around pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Drizzle with melted chocolate.  Refrigerate leftovers.            12 servings

(Recipe for Chocolate Peanut Butter Cheesecake was in tasteofhome.com)

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Lemonade Cheesecake Parfaits

June 27, 2013 Leave a Comment
Lemonade Cheesecake Parfaits

Lemonade Cheesecake Parfaits

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

www.tasteofhome.com

 

My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer.  For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest.

                Teena Petrus                                                                      Johnstown, Pennsylvania

               

Lemonade Cheesecake Parfaits Recipe

Lemonade Cheesecake Parfaits

2 whole graham crackers, crushed

1 cup half-and-half cream

1 ¾ cups sugar, divided

2 Tbsp. lemon juice, divided

2 envelopes unflavored gelatin

1 package (8 oz.) Philadelphia Cream Cheese, softened

3 tsp. grated lemon peel, divided

1 tsp. vanilla

1 ¼ cups cold water

1 Tbsp. grenadine syrup

Dash salt

Divide graham crackers among six dessert dishes.  In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice.  Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened.  Heat over low heat, stirring until gelatin and sugar are completely dissolved.

In a large bowl, beat cream cheese until smooth.  Beat in gelatin mixture.  Stir in 1 teaspoon lemon peel and vanilla.  Pour into glasses over graham crackers, about ½ cup in each.  Cover and refrigerate until firm.

In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice.  Sprinkle remaining gelatin over water mixture; let stand for 1 minute.  Heat over low heat, stirring until gelatin and sugar are completely dissolved.  Pour 2 tablespoons mixture into each parfait glass.  Cover and refrigerate until firm.

Refrigerate remaining grenadine mixture until syrupy, about 30 minutes.  With a hand mixer, beat until frothy.  Divide among glasses.  Cover and refrigerate until firm.  Garnish with remaining lemon peel.       6 parfaits

(Recipe for Lemonade Cheesecake Parfaits was in tasteofhome.com)

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Watermelon Pops

June 22, 2013 Leave a Comment
Watermelon Pops

Watermelon Pops

Summer will be here before you know it (6/21/13).  These Watermelon Pops are very easy to make, your kids (and adults) will love them.

 

Watermelon Pops Recipe

Watermelon Pops

1 cup sugar, divided

1 pkg.  (3 oz.) JELL-O Lime Flavor Gelatin

2 cups boiling water, divided

Ice cubes

1 cup cold water, divided

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

3 Tbsp. miniature semi-sweet chocolate chips

4 oz. ( ½  of 8 oz. pkg.) Philadelphia Cream Cheese, softened

1 ½ cups thawed COOL WHIP Whipped Topping

Mix 1/3 cup sugar and dry lime gelatin mix in medium bowl.  Add 1 cup boiling water; stir 2 minutes until completely dissolved.  Add enough ice to ½ cup cold water to measure ¾ cup.  Add to lime gelatin; stir until ice is completely melted.  Refrigerated 25 minutes.

Meanwhile, repeat step 1 using dry strawberry gelatin mix and omitting the refrigeration step.  Pour into 16 (3 oz.) paper cups.  Freeze 20 minutes.  Stir ½ tsp. chocolate chips into gelatin in each cup.

Beat cream cheese and remaining sugar with mixer in medium bowl until well blended.  Stir in COOL WHIP; spread over gelatin in cups.

Pour lime gelatin over cream cheese mixture.  Insert wooden pop stick into gelatin in center of each cup.  Freeze 3 hours or until firm.  Remove pops from cups just before serving.

How to easily remove frozen pops from cups:  Dip cups in warm water fir 15 seconds.  Peel off cups.  (Do not twist or pull pop sticks.)

(Recipe for Watermelon Pops was in JELL-O & COOL WHIP Summer Desserts, Display until June 25, 2013)

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