It is true, Easter is around the corner and it seems to be a great time to bring out the fresh fruit and berries. This is a wonderful, scrumptious sauce to make and you will want eat it all by yourself. Just kidding!
- 3 tbsp. heavy whipping cream
- 2 pkgs. cream cheese, softened to room temperature
- 1 tsp. really good pure vanilla
- 1 egg white
- 2 tbsp. sugar
- pinch of salt
In your electric mixing bowl blend the cream into the softened cream cheese.
Beat the egg white stiff, add the sugar and salt.
Fold into the cheese mixture.
I have used this since way back in the ’80’s, I think. So good.
Use it with angel food cake, fresh berries and a generous scoop of sauce.
This is a perfect summer snack to serve company (even family). It is yummy, easy to make and tastes wonderful.
If you don’t have untreated cedar planks at home, be sure to pick up some at the store. This is what gives the smoky flavour.
- 30 white mushrooms, dusted, stems removed
- 1/2 cup Asiago cheese
- 2 water packed artichoke hearts, drained, finely chopped and then pat dry
- 1/4 – 1/2 cup softened cream cheese
- 1/3 cup green bell pepper, finely chopped
- 1 egg, beaten
- 1 garlic clove, grated
- 1/4 cup pistachios, skinned and finely chopped
- 2 tbsp. finely chopped Italian parsley
- 1 cedar plank, soaked 1 hr. in water
While the plank is soaking in water, With a small spoon, scrape out the gills from the mushrooms.
Stir together the Asiago cheese, artichoke hearts, cream cheese, egg, garlic and green pepper. Stuff the caps equally, making sure to slightly flatten the tops.
Arrange the mushrooms (filling side up) on the plank, top with the pistachios. If grilling, use a medium high heat and then close the lid, grilling until they are tender and bubbling. About 15-18 minutes. If using an oven, turn up to 425 degrees and cook for about 18 minutes. Watch so they don’t burn.
Remove from the plank, arrange on a plate, sprinkle with the chopped parsley and serve.
You will be given many ooohs and ahhhs.
Wow! If you are looking for another way to serve Broccoli to family and friends, this just may be the one.
- 3 cups broccoli florets, fresh not frozen
- 3 tbsp. butter
- 3 tbsp. flour
- 1 cup milk
- 1 – 3 oz. package of cream cheese
- 1/4 – 1/3 cup blue cheese, crumbled (depends how much you love blue cheese)
- 1/2 cup panko crumbs
- 1-2 tbsp. melted butter
Steam the broccoli for about 5-8 minutes, just until tender and set aside.
In a skillet, make a roux by melting the butter and slowly whisking in the flour and, stirring constantly, slowly add the milk. ( you may need to add about 1/4 cup milk more to make a consistent roux. Add the cream cheese and blue cheese.
Stir in the broccoli and pour into a buttered casserole. Top with the panko crumbs and drizzle over with the melted butter.
Bake for 35 minutes in a 350 degree oven.
The entertaining season is fast approaching and this is a wonderful bite to have. Set these out on a fancy plate with other tasty tidbits you have prepared and it won’t be long before they are all gone.
- 2 pkgs Cream Cheese, softened
- 1 tin Maple Leaf Flakes of Ham (184 grams)
- 1 can of crab meat (184 grams)
- 1/2 tsp. dry mustard
- 3 oz. Asiago cheese, grated
- 2 oz. Stilton cheese, crumbled
- salt, pepper
- pinch of cayenne
Mix together, cover with plastic wrap and refrigerate over night.
Roll into small balls and roll in: ground pecans or finally chopped red bell peppers or finally ground green Bell peppers or toasted sesame seeds
Place cocktail toothpicks on the side and enjoy your evening.
What a delightful appetizer to serve on a special occasion i.e. Easter perhaps?
- 3 medium sized russet potatoes
- 1 tsp. lemon juice
- 1/4 cup finely minced yellow onion
- 1 large egg, whisked
- 1 tsp. minced fresh dill
- 1/2 tsp. grated lemon zest
- pinch each of salt and freshly ground pepper
- 1/2 cup olive oil, plus a little extra
- 1/2 lb. thinly sliced smoked salmon
- 1/2 cup whipped plain cream cheese
- 1 lemon, cut into wedges
Preheat oven to 200 degrees. Place a wire rack on a baking sheet and slide into the oven. Line a plate with a paper towel and set aside.
Peel the potatoes and grate by hand using the larger holes of the hand grater. Transfer to a bowl of cold water with lemon juice as they are grated. Drain really well in a colander and spread out on a large, clean tea towel along with the minced onion.
Roll the towel up jelly roll style and wring out as much of the water as possible. Place in a large bowl and add the egg, lemon zest, salt and pepper.
Using a heavy bottomed fry pan (cast iron?) and heat 2 tbsp. olive oil until shimmering. Working in batches of 4, ladle 2 tbsp. each of the potato mixture into the hot pan, pressing each one into 2 inch rounds. Cook until the undersides are golden (approx. 5 mins.). Gently flip and continue to cook another 5 minutes. Both sides should be golden in colour, crisp and fully cooked.
Remove as they are done and[place on the paper towel to absorb the excess oil. Transfer to the wire rack to keep warm while you continue cooking the other latkes. You should have enough mixture to make 16 latkes.
Stack 4 latkes on each plate, top with 2 oz. of the smoked salmon and a generous dollop of the whipped cream cheese. Garnish with lemon wedges and serve with a crisp cold salad.
Wanting a new dip for veggies at your party? This would be a great ‘new’ one to serve one and all.
- 8 oz. cream cheese, room temperature
- 6 oz. really sharp cheddar cheese
- 1/2 cup plus 2 tbsp. mayonnaise
- 8 oz. crab meat, check for cartilage first and remove
- 1/4 cup chopped pimento
- 1 tbsp. plus 1 tsp. fresh lemon juice
- hot sauce to taste
- pinch of coarse salt
- 1 1/2 cups rustic bread cubes (from a French bread loaf, crusts removed)
- fresh vegetables such as celery sticks, cucumber spears, etc.
Preheat oven to 375 degrees. Whip the cream cheese until very soft and smooth. Add the cheddar and 1/2 cup mayonnaise and stir to combine. Add the lemon juice, salt and a drop or two of hot sauce (to taste). Spoon into two 14 oz. baking dishes, dividing evenly.
Stir together the bread and remaining 2 tbsp. mayonnaise. Top the spread with the bread mixture, dividing evenly. Bake on a baking dish until bubbling (about 25 minutes). Serve immediately with the vegetables.
This would make a great New Years Day dessert. Mind you, it is a dessert that would be great any day, any time and enjoyed by all.
- 1 1/3 cups chocolate wafer crumbs (fresh)
- 1/3 cup melted butter
- 7 ounces white chocolate melting wafers, chopped
- 2 pkgs. Philadelphia cream cheese, softened
- 1/2 cup sugar
- 3 large eggs
- 3 tbsp. white chocolate liqueur
- 3 tbsp. Chambord or Creme de Framboise (Raspberry) liqueur
In a bowl, mix together the crumbs and melted butter. Press into an 8 inch springform pan and bake in a 350 oven for about 10 minutes. Set aside.
Now place the chocolate discs in a metal bowl and place over a pot of simmering water (water not to touch bowl) and with a rubber spatula, keep stirring until completely melted and smooth.
With your mixer, beat the cream cheese with sugar until very, very smooth. Add the eggs, one at a time, beating to incorporate. Now divide the mix int two bowls, equally. In one bowl, add the chocolate liqueur and in the other, the Framboise. Blend each one until well blended.
In one half of the baked crust, add the white chocolate mix and the other side the raspberry. With a spoon, run through each one, making large swirls.
Bake for approximately 30 minutes until almost set. Cool in the oven (with door ajar) for a good hour before removing to a rack to cool. Chill for 4 hours before serving. Adda fresh raspberry sauce that is strained and drizzled over the top in a pretty design.
Now is the time to at least plan for your holiday celebrations and by that I mean to pick up your recipes and set them aside (saves last minute panic when you can’t remember where you found it). We have made these for years now and they are always a hit.
This one is delectable, pretty to look at and, by changing the flavour of the goat cheese, you can make them sparkly or savoury.
- 1 – 8 oz. pkg cream cheese (good brand), softened
- 6 oz. semisoft goat cheese
- 24 jalapeno pepper slices, well drained (this is optional)
- OR small pitted olives in place of the pepper slices
- 1/2 cup dried sweet red pepper, finely chopped
- 1/2 cup snipped cilantro (small snips, here please)
- 1/3 cup finely chopped toasted pumpkin seeds (no shells)
In a medium bowl mix the cream cheese and goat cheese until perfectly smooth. Cover and chill for about an hour.
Use a rounded teaspoon and form it around the jalapeno slices, if using, to completely cover the pepper. This will be a sticky ‘mess’ so moisten hands as necessary. If the cheese becomes too soft, just put back in the refrigerator and chill a bit. Repeat until all ornaments have been made.
Now….on parchment paper, lay out in ‘rows’ the red pepper , the pumpkin seeds and the cilantro. Take 1/3 of the balls and roll in the red pepper to make a strip around the middle of the ball. Take 1/3 and roll in the pumpkin seeds and the remaining in the cilantro.
Cut off some strips of the cilantro and make ‘hangers’ and put in the top of the balls. They should look like Christmas tree ornaments. Serve these with decorative picks in a side container.
This recipe will make 24 little balls. Alwayds try to be on the edge with your offerings to friends and family. It is a great element of surprise when they see what you accomplished.
Note: you can use a fig goat cheese and then make a row of a gold sanding sugar and toasted sesame seeds.
What would my day be without a dessert for you to try? This is nice, easy and super delicious. You could also serve with a warm caramel drizzle over the top….just sayin’
- 2 x 8 oz. pkgs. Cream cheese
- 3 large eggs, lightly beaten
- 1 pkg. Peak Frean shortbread cookies, (10 oz) finely crushed
- 1 Tbsp. brown sugar
- pinch of ground cinnamon
- 1/4 cup melted butter
- 8 oz. sour cream
- 1 cup sugar
- 2 tbsp. flour
- 2 tsp. vanilla
- 1/2 tsp. ground cinnamon
- 1 tbsp. sugar
- 1/2 tsp. ground cinnamon
While the oven is heating 350 degrees, allow the cheese and butter to reach room temperature. To make the crust stir together the cookies, sugar, pinch of cinnamon and stir in the melted butter. Press onto bottom and 1 1/2 inches up the side of a 9″ springform pan.
In a large bowl, beat together the cheese, sour cream, 1 cup sugar, flour, vanilla and 1/2 tsp. cinnamon until completely smooth. Add the eggs, beating to incorporate.
In a small bowl, mix together the sugar and cinnamon. Pour the cheese mixture into the pan and sprinkle the top with the cinnamon/sugar mixture.
Place the pan inside a larger pan. Bake for 45-50 minutes or until a 3″ edge appears set when gently shaken. Cool in the pan for 15 minutes and with a sharp knife, run around the edge of the pan to release crust. Cool another 30 minutes then remove sides of the pan. Cool completely on a rack, then cover and chill for 4-5 hours before serving.
Who knew this could be the best yet?
I just finished making peach jam (our very own peaches) and this is a delectable/delicious/and downright yummy dessert using it.
- 2 cups flour
- 3/4 cup packed brown sugar
- 3/4 cup finely chopped pecans
- 3/4 cup butter
- 2 – 8 0z. pkg cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1/2 tsp. vanilla
- 1 cup peach jam
- 3/4 cup pecan halves
To make the crust, combine the flour, brown sugar, chopped pecans and butter, mixing until crumbly. Keep 3/4 cup aside for the topping.
Press the remainder into a 13 x 9 inch baking dish that you have sprayed with Pam. Bake in a 350 degree oven for about 15 minutes until the edges are golden.
In your mixer, beat the cream cheese, sugar, eggs and vanilla until completely smooth. Spread over the hot crust, and bake a further 15 minutes. Stir the jam until quite smooth and spread over the top.
Mix the pecans halves into the remaining crumb mixture and sprinkle over the top. and bake another 15 minutes.
Cool completely on a rack and chill t least 3 hours or overnight.
What did I tell you? Yummy!
These are two things I really love….limes and cheesecake. This is soooo smooth and delicious you won’t believe that it is light in the calorie department, but it is. You can actually have two slices at one time, if you want to.
- 16 graham wafers, broken
- 2 tbsp. sugar
- 1/4 cup unsalted butter
- 2 tsp. lime zest
- 1 cup 2% cottage cheese
- 1 pkg. regular cream cheese
- 2 pkg. light cream cheese
- 1/2 cup 2% Greek Yogurt
- 3/4 cup sugar
- 1 tbsp. lime zest
- 3 tbsp. lime juice
- 1 tsp. vanilla
- 3 large eggs
- 1/2 cup whipping cream
- 2 tbsp. icing sugar
- 1/4 cup 2% plain Greek Yogurt
- 4 limes
- 1 cup granulated sugar
Candied Lime Zest
Use a vegetable peeler and peel strips off the limes, without the pith, from end to end. Cut lengthwise into 1/2 inch strips. In a skillet, bring 2 cups of water to the boil and boil the strips for 1 minute. Drain and set the strips aside.
In the same skillet, bring 1 cup water and sugar to the boil and boil for 2 minutes. Add the lime strips and reduce the heat. Cook until they become transluscent (10 minutes). Drain, discarding the syrup. Place the strips on a rack over waxed paper and let dry (12 hours).
Grease the bottom of a 9 inch springform pan . Line the sides with parchment paper. Center the pan on a large square of tin foil and press the foil up the side of the pan.
Process the graham crackers with the sugar to make a cup of fine crumbs. Add the butter and lime zest and pulse until just moistened. Press over the base of the prepared pan and bake in a 325 degree oven for 15 minutes. Remove from the oven and let cool down.
Drain the cottage cheese over a bowl for 30 minutes and shake to remove any excess liquid.
In a processor, whirl the cottage cheese until paste consistency. Add the cream cheeses and yogurt and process until smooth for about 2 minutes. Scrape down the bowl often. Add the sugar, lime zest and juice, and vanilla processing until well combined. Add the eggs, one at a time, pulsing after each one. Spread this now over the crumb base and smooth the top with an off-set spatula.
Set the pan inside a larger pan. Set on the oven shelf and add anough hot waterto come up 1 inch on the side of the smaller pan.( Doing it this way avoids spilling of water or getting burned.)
Bake in a 300 degree oven until the shine has disappeared and the edge is set (the center still jiggle slightly). This should take 1 1/2 hours.
Turn off the oven and leave the door open. Let cake stand in a warm oven for about 1 hour. Remove from the water and transfer to a rack. Remove the tin foil and let cool completely. Cover and refrigerate for about 4 hours.
Whip the cream with the sugar and fold in the yogurt. Spread over the top of the cake and refrigerate for 1 hour. Remove the side of the pan and arrange the candied lime zest around the outer edge of the cheesecake.
This, my friends, will take you over the top in the dessert department.
These can be made with your favourite jam….strawberry, blackberry, apricot….I prefer to use homemade jams but you can use whatever you wish.
- 2 cups flour
- 3/4 cups dark brown sugar, packed
- 3/4 cups finely chopped almonds
- 3/4 cup butter
- pinch of ground cinnamon
Combine all the ingredients until crumbly. Reserve 3/4 cup for topping. Press balance into a 13 x 9 inch cake pan sprayed with Pam. Bake at 350 degrees for about 14-15 minutes until edges are golden.
- 2 x 8 oz. Packages softened cream cheese
- 2/3 cup sugar
- 2 large eggs
- ½ tsp. Almond extract
- 1 cup your favourite jam
- 3/4 cup sliced almonds
Beat cream cheese, sugar, eggs and extract until smooth. Spread evenly over the hot crust. Bake for 15 minutes longer. Stir jam until smooth and spread over the filling. Stir the sliced almonds into the reserved topping and sprinkle over the jam. Bake another 15 minutes.
Cool on a rack and then chill for 3-4 hours before serving. Add a touch of whipped cream if you wish to go over the top.
What a wonderful way to finish off a dinner.