Lemon Cream Cheese Danish

Ingredients:

Pastry:
A half-quantity of Processor Danish Pastry dough (recipe below), rolled out, and ready to use

Filling:
8 ounces cream cheese, room temperature
6 tablespoons sugar
1 large egg yolk
2 tablespoons ricotta
2 teaspoons vanilla
Pinch of salt
Zest of 2 lemons

Egg Glaze:
1 large egg, beaten with 2 tablespoons milk

Clear Glaze:
1/3 cup sugar
1/4 cup water

Sugar Glaze:
1/3 cup confectioners’ sugar mixed with 1-2 tablespoons warm water

Directions:
1. Line two baking sheets with parchment or Silpat®, and set aside.
2. Using a hand mixer or stand mixer, cream the cream cheese and sugar until smooth. With the mixer on low, add the egg yolk, ricotta, vanilla, salt and lemon zest, and mix until just combined.
3. Roll out the pastry into a big rectangle, and cut it in half. Divide each half into thirds, and place 1 heaping tablespoon of cream cheese filling on each piece of dough. (It’s tempting to add more filling, but don’t! The filling spreads, so it will seep out of the pasty if there’s too much.)
4. Fold the opposite corners up together, and seal them with a pinch.
5. Place the danishes on the baking sheets, and brush with the egg glaze.
6. Let them rise until they double in size, about 1 1/2 hours. They should feel like marshmallows.
7. About 30 minutes before they’re ready to be cooked, preheat the oven to 350 degrees F. If the corners have become unsealed, pinch them back together.
8. Bake for 15 minutes, or until puffy and golden brown.
9. Transfer the danishes to a wire rack.
10. While the danishes cool, make the clear glaze by heating the granulated sugar and water in a small saucepan or in the microwave. Bring to a boil, then remove from the heat.
11. Brush the danishes with the clear glaze.
12. When the danishes are a lot cooler, drizzle them with the sugar glaze.
Processor Danish Pastry
You’ll only need a half-batch of this dough for the danishes. Use the second half to experiment with another flavor or freeze it for later.

Pastry: (Makes about 2 pounds)
1/4 cup warm water
1/2 cup milk, at room temperature
1 large egg, at room temperature
2 1/4 cups white bread flour
1 package (1/4 ounce) rapid-rise yeast or 1 tablespoon fresh yeast
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, cold, cut into thin slices
1. Pour the water and milk into a measuring cup. Add the egg, beating with a fork to mix. Set aside.
2. Set a large bowl near your food processor.
3. Using your food processor, pulse the flour, yeast, salt and sugar just to combine.
4. Add the cold slices of butter. Process briefly so that the butter is cut up a little, though you still want visible chunks of at least 1/2 inch.
5. Transfer the mixture into the large bowl, and quickly add the contents of the cup.
6. Use your hands or a rubber spatula to fold the ingredients together, but don’t overmix. Expect to have a gooey mess with some butter lumps pebbling it.
7. Cover the bowl with plastic wrap, put it in the refrigerator, and leave it overnight or up to 4 days.
8. To Turn the Dough Into Pastry: Remove the dough from the refrigerator, let it get to room temperature, and roll it out into a 20-inch square. Fold the dough square into thirds, like a business letter, turning it afterward so that the closed fold is on your left, like the spine of a book.
9. Roll the dough out again into a 20-inch square, repeating the steps above 3 times.
10. Wrap the dough in plastic wrap, and put it in the refrigerator for 30 minutes (you can keep it in the refrigerator for up to 4 days, if you haven’t already done so at the earlier stage), or refrigerate half to use now and put the other half in the freezer to use later.

Spinach Cheese Roll

Ingredients:
8 Rhodes Texas rolls, thawed and risen (or 12 regular dinner rolls)
1 8-oz pkg cream cheese
3 c chopped fresh spinach
1/2 tsp basil
1/2 tsp rosemary
1 egg
1/4 c parmesan cheese
2 c chopped ham
1 c sliced fresh mushrooms
1/2 c chopped onion
1 clove garlic, minced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
parmesan cheese, if desired

Directions:
Press rolls together and roll out to a 10x13 inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, parmesan cheese and ham in bowl. Spread mixture over dough. Saute mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down. Tuck ends under. With a long, serrated knife, cut roll lengthwise in half. Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg and sprinkle with parmesan cheese.

Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees 45 minutes. Do not underbake. Cove with foil the last 15 minutes. Let cool for 5 minutes before slicing.

Blueberry Cheesecake Pie

Ingredients:
Crumb Crust:
9 large rectangular graham crackers (around 1 1/2 cups), crushed
2 tablespoons sugar
6 tablespoons melted butter

For the cheese custard:
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
2 eggs
Freshly grated zest from 1 lemon

For the berries:
2 cups blueberries, rinsed
½ cup water
1/3 cup sugar
1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water

Directions:
Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.
Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.
While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
Spoon the berries over the custard. Chill for at least one hour before serving.

Decadent Strawberry Cheesecake

Ingredients:
For the strawberry puree:
10 oz. frozen strawberries, thawed
2 tbsp. sugar
2 tsp. freshly squeezed lemon juice

For the almond crust:
2 cups whole raw almonds
3 tbsp. sugar
¼ tsp. salt
4 tbsp. unsalted butter, at room temperature

For the cheesecake filling:
16 oz. cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
¼ tsp. salt
12 oz. sour cream, at room temperature
2/3 cup strawberry puree

For the ganache:
4 oz. bittersweet chocolate, finely chopped
4½ oz. heavy cream
½ of 1 large egg, beaten

Directions:
To prepare the strawberry puree, set the thawed strawberries in a fine strainer set over a bowl to collect the excess juices. Press down on the berries to extract as much juice as possible. You should have about 4-6 oz. of juice. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Mix in the sugar and stir to dissolve. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth. *(To use fresh strawberries, hull and slice the berries. Toss the berries with the 2 tablespoons of sugar and set in the strainer placed over a bowl. Let sit for 1-2 hours to extract the juices. Press down on the berries to extract as much juice as possible. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth.)

To prepare the almond crust, preheat the oven to 400˚F. Place the almonds, sugar and salt in the bowl of a food processor. Pulse until the nuts are finely ground. Add in the butter and pulse until the mixture is evenly combined. Transfer the mixture to a 9-inch springform pan and press into a uniform layer over the bottom and 2 inches up the sides of the pan. Bake for 15 minutes, or until deep golden brown. Set aside to cool.

Reduce the oven temperature to 350˚ F. To make the cheesecake filling, combine the cream cheese and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 3 minutes, until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and salt. Mix in the sour cream until well incorporated. Blend in the strawberry puree.

Wrap the outside of the springform pan tightly in a double layer of aluminum foil. Pour the batter into the crust. Place the springform in a larger pan with a water bath. Bake for 55 minutes.

Remove the cheesecake from the oven but maintain the oven temperature. To make the ganache, place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chopped chocolate and let stand 1-2 minutes. Whisk until smooth. Whisk in the egg. Spread the ganache mixture over the still hot cheesecake, being careful not to pour it all in one place (the cheesecake is still delicate). Smooth the top with an offset spatula if necessary. Bake 12-15 minutes, until the ganache is set around the edges.

Remove from the oven and transfer to a wire cooling rack. Cover with a large bowl inverted over the top to help cool slowly. When it comes to room temperature, transfer to the refrigerator. Chill at least 8 hours before unmolding from the springform (and be sure the ganache is completely set before covering with plastic wrap). Transfer to a serving platter. Slice with a thin knife run under hot water and wiped dry between slices. Serve.

Fluffy Lime Jello Salad

Ingredients:
1 (3 oz.) pkg. lime Jello
1 c. hot water (Heat up drained pineapple juice for part of liquid.)

Mix. Stir until well dissolved. Set until jelly-like consistency then carefully whip with electric mixer.

1/2 pkg. (4 oz.) cream cheese
1 can (15 oz.) crushed pineapple, drained
1/2 c. chopped pecans
1 c. whipping cream

Whip cream until stiff. Add cream cheese. Mix in Jello and blend thoroughly. Fold in pineapple and nuts. Put into a serving bowl and chill for at least 4 hours.

Cheddar Puffs

Ingredients:
1 loaf Crusty French Bread, Cut Into 1-inch Cubes*
½ sticks Butter
3 cloves Garlic, Minced
1 whole Shallot, Minced
1-½ teaspoon Dijon Mustard
8 ounces, Cream Cheese, Sliced
1-½ cup Grated Sharp Cheddar Cheese
Salt And Freshly Ground Black Pepper, To Taste
2 whole Egg Whites, Beaten

Directions:

Heat butter in a skillet over medium heat. Add garlic and shallots and saute for 1 minute. Add Dijon and stir to combine. Reduce heat to low.
Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites.
Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered. Remove frozen chunks from tray and place into a Ziploc bag. Store in the freezer.
When ready to bake, preheat oven to 375 degrees. Place frozen cheese puffs on a baking sheet with a nonstick baking mat or parchment paper, and bake for 10 minutes or until golden brown. Serve immediately or at room temperature.

*When I made these I had more bread than sauce. Next time, I'll use the cubes that have crust on them. They hold up much better with the sauce and are crunchier. Also, I cubed the bread and let it sit for a few hours so it got a tiny bit crusty.

Black Bottom Cheesecakes

Ingredients:
Filling:
1 - 8 oz pkg cream cheese
1/3 cup sugar
1 egg
pinch salt
1/2 tsp vanilla
Cupcakes:
2 1/2 cups flour
1/3 cup baking cocoa, sifted
1/2 tsp salt
1 1/4 cups sugar
1 1/2 tsp soda
1 large egg
1 1/2 cups water
1 1/2 Tbsp vinegar
1/2 cup oil
1 tsp vanilla
Topping: cherry pie filling

Directions:
In small bowl, blend filling ingredients until smooth, with mixer. Set aside.
In medium bowl, combine dry ingredients.
In large mixing bowl, beat egg, water, vinegar, oil and vanilla.
Stir in dry ingredients, until smooth.
Fill well greased cupcake tins, 3/4 full - if using mini size (1/2 full if using large size). This recipe will make about 48 tiny cupcakes.
Drop a 1/2 tsp of cheese filling in center of each cupcake. (1 tsp for larger size)
Bake at 350ºF for 15 min ( 20-25 min for larger size)

Pumpkin Roll

Ingredients:
Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda3
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Directions:
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

Cream Cheese Pound Cake

Ingredients:
3 .5 cups all purpose flour, sifted
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs, room temperature
1 cup milk, room temperature

Cream Cheese Icing
4 oz. cream cheese, room temperature
2 Tbsp butter, room temperature
2 cups powdered sugar
3 Tbsp milk
Cream butter and cream cheese. Add sugar and milk until thoroughly combined.Spread on top of cake. Store in the refrigerator.

Directions:
Preheat oven to 325 degrees.Sift flour and baking powder in a medium bowl and set aside.Using a mixer, cream butter, cream cheesea nd sugar for about 6 minutes.Add eggs one at a time, mixing well after each addition.Add vanilla and milk until combined.Add flour mixture until completely combined.Pour into two greased and floured 9x5 loaf pans. Stir in 2-cups hulled and diced strawberries for each loaf if desired. Bake for about 60 minutes or until done.

Blueberry Cream Cheese Loaf

Ingredients:
6 oz of low fat cream cheese
1 egg - separated
3 tbsp of powder sugar
1/2 cup fresh or frozen blueberries
1 (11 oz) tube of bread stick dough

Glaze
1/2 cup of powder sugar
2 tbsp of lemon juice

Directions:

1) Preheat over to 350 degree F. In a bowl combined soft cream cheese, powder sugar and egg yolk. Mix until well combined.

2) Remove breadstick dough from the tube, unroll it and separate the dough and you will have two rectangles. Join the dough up by placing both dough rectangles horizontally on a lightly greased baking sheet. Press the steam together.

3)Spread cream cheese mixture onto the centre of the dough. Sprinkle the blueberry on top of the cream cheese. Separate the dough perforations up to the cheese mixture (You might need a scissors for this) Slightly pull and stretch the dough strips.

4) Start from the top and bring and braid dough strip to cover the filling. Make sure to tuck and seal both ends of the loaf.

5) Beat the egg white and brush it all over the loaf. Bake for 20 minutes or until golden brown. Cool the loaf.

6) Combined the powder sugar and lemon juice. Whisk until smooth. Drizzle all over the cool loaf before serving.

Cream Cheese Brownies

Ingredients:

1 pkg Duncan Hines Chocolate Lovers' Double Fudge Brownie Mix

2 eggs

1/3 cup water

1/4 cup vegetable oil

Topping:

1 8 oz. pkg cream cheese (softened)

2 eggs

1 lb confectioner's sugar

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350. Grease bottom of 13 X 9 pan.

2. Combine all of the brownie ingredients including fudge packet from mix and stir with spoon until well blended. Spread into pan.

3. Beat cream cheese in large bowl at medium with an electric mixer. Beat in eggs, sugar, vanilla until smooth. Spread over brownie mixture.

4. Bake at 350 for 45-50 miniutes or until edges and top are golden brown.

5. Cool completely and the refrigerate until well chilled.

Mexican Chicken Chowder

Ingredients:
2 1/2 cups chopped cooked chicken
1 11-oz can corn w/peppers
1 can cream of potato soup
1 can diced green chili
2 tablespoons fresh cilantro
1 envelope taco seasoning
3 cups chicken broth
1 8-oz pkg cream cheese
4 oz Velveeta cheese, cubed

Directions:
Mix all ingredients except cream cheese and Velveeta in a crock pot. 8-10 hours on low or 4-5 hours on high. Before serving, remove 1 cup of the hot soup and mix in the cream cheese. Stir back into the crock pot then cut in the cubed Velveeta.

Pumpkin Bars (Paula Deen)

Ingredients:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup oil)
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.