Tag Archives: cream cheese

Kim Chee Dip From Sheldon Simeon

Posted on by
  • For the Kim Chee Dip:
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 6 ounces cabbage kim chee, roughly chopped (about ¾ cup), with juice reserved
  • 1 teaspoon sugar, plus more as needed
  • 1 tablespoon Parmesan cheese
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon kochugaru Korean chile flakes, plus more to taste
  • Kosher salt
  • 1 tablespoon fried garlic
  • Wonton chips, crackers, Doritos (Cool Ranch preferred), Fritos, Tostitos, or any other available -ito, for serving
  • For the Microwave Fried Garlic:
  • 1 heaping tablespoon minced garlic (about 4 cloves)
  • Neutral oil
  • Kosher salt
  • Sugar
  1. For the Microwave Fried Garlic:
  2. Place the garlic in a microwave-safe bowl and add enough oil to cover (at least 3 tablespoons). Microwave for 1 minute, then stir. Repeat, stirring and microwaving in 30-second increments until the garlic begins to brown. Then repeat, stirring and microwaving in 15-second increments, until the garlic is deep gold. (This could take between 2 and 4 minutes total, depending on your microwave. In a sieve set over a bowl, drain the garlic, reserving the oil. Transfer the garlic to a plate lined with paper towels and season with a pinch each of salt and sugar. Set aside to cool.

carrot cake and frosting from hali taylor

Posted on by

Combine:
2 cups sugar
1 cup oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts and/or 1 cup raisins

 In another bowl, combine:
2 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp salt

Add wet ingredients to dry ingredients, stirring well. Pour into greased 9 X 13 pan.

Bake at 350° for 45-50 minutes

Frosting:

½ cup butter
8 oz. cream cheese
1 box XXX sugar
1 tsp. vanilla

Lemon-Spice Visiting Cake from Dorie Greenspan

Posted on by

  • Butter and flour for the pan
  • 1 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon fine sea salt
  • 1 ¼ cups sugar
  • 1 large (or 2 small) lemons
  • 4 large eggs, at room temperature
  • ½ cup heavy cream, at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 5 ½ tablespoons unsalted butter, melted and cooled
  • ⅓ cup marmalade (for optional glaze)
  • ½ teaspoon water (for optional glaze)
  1. Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.
  2. Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
  3. Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
  4. Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
  5. For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
  6. When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.

Creamy Garlic Mushroom Sauce from 12tomatoes.com

Posted on by
  • 4 cups mini portabella or crimini mushrooms, sliced
  • ½ yellow onion, chopped
  • 8 oz heavy cream
  • 1 cup milk
  • 3 teaspoons cornstarch
  • 2 tablespoons oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh thyme
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped parsley
  • Kosher salt and black pepper, to taste
  1. Melt butter and olive oil in a large skillet on medium-high heat.
  2. Add onions, mushrooms, and thyme to pan, season with salt and pepper. Add garlic and sauté until onions are translucent and mushrooms are golden brown.
  3. Add cornstarch to milk and stir to combine. Pour milk mixture and cream into pan. Lower temperature and simmer for 6-8 minutes, stirring frequently, until sauce has thickened.
  4. Add parsley and lemon juice, stirring to combine. Add salt and pepper, to taste.

Cucumber-Rye Tea Sandwiches

Posted on by

  • 1 large seedless cucumber, peeled and cut into 3-inch lengths
  • 3 tablespoons cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 36 slices of party rye or 18 slices of rye bread
  • 12 ounces cream cheese, softened
  • 1 scallion, finely chopped
  • 1 Persian cucumber, thinly sliced
  • Freshly ground black pepper

Step 1    Using a box grater, coarsely grate the cucumber lengthwise, stopping when you get to the seedy center. Transfer the cucumber to a bowl and stir in the vinegar, lemon juice, sugar and salt. Let stand for 15 minutes.

Step 2    If using rye bread slices, use a 2-inch-round cookie cutter to cut out 36 rounds from the bread. Cover with a slightly damp towel.

Step 3    Transfer the grated cucumber to a colander to drain; squeeze out the excess liquid. Return it to the bowl and stir in the cream cheese and scallion. Spread the cucumber cream cheese on the bread rounds, top each with a Persian cucumber slice and arrange on a platter. Sprinkle with pepper and serve.

one pot garlic butter parmesan mushroom pasta from savorynothings.com

Posted on by
  • 1 tablespoon olive oil
  • 3-4 cloves garlic
  • 1 pound sliced mushrooms
  • 1 tablespoon dried Italian herbs
  • 1/2 teaspoon salt
  • 5 cups water, stock or milk
  • 1 pound spaghettiuncooked
  • 2-3 tablespoons butter
  • 3/4 cup cream cheese
  • 3 ounces finely grated parmesan

  1. Heat a large skillet over medium high heat. Add the oil and cook the garlic and mushrooms until softened, about 4 minutes.

  2. Add the herbs, salt, liquid and spaghetti. Bring to a boil, then simmer for 10 minutes or until the pasta is done.

  3. Stir in the butter, cream cheese and parmesan. Serve immediately.

Recipe Notes

If the pasta looks too dry, add up to 1 more cup liquid. How much liquid you need really depends on the kind of pasta you use and how you like your sauce!

 

Cranberry Rosemary Cheese Spread from 12tomatoes.com/

Posted on by
  • 1 (8 oz.) package cream cheese, softened
  • 4 oz. goat cheese, crumbled
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup dried apricots, chopped
  • 1 tablespoon (2-3 sprigs) fresh rosemary, minced
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground pepper, to taste
  • Ritz crackers, for serving
  1. In a large bowl or mixer, cream together cream cheese and goat cheese, then mix in honey, garlic powder, salt and pepper.
  2. Fold in cranberries, apricots and rosemary, then refrigerate for 20 minutes, or until just chilled, but still soft.
  3. Serve with crackers or sliced baguette and enjoy!

 

Creamy Mexican Street Corn Dip from 12tomatoes.com/

Posted on by
  • 3 cups corn kernels (fresh or frozen, then thawed)
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 jalapeño pepper, seeds and ribs removed, finely chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup cotija cheese, crumbled, garnish
  • 2 tablespoons unsalted butter
  • 2 tablespoon fresh cilantro, chopped
  • 2 tablespoons green onions, finely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste
  1. In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
  2. Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
  3. Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
  4. Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
  5. Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy!

Shortcake with crunchy drop biscuits from anoregoncottage.com/

Posted on by

For Drop Biscuits:
2 c. whole wheat pastry flour
¼ tsp. salt
4 tsp. baking powder
1 TB. sugar
½ c. cold butter, cut into 8 pieces
1 c. milk

  • For Strawberry Shortcakes:
  • 4-6 warm biscuits
  • 1 lb. strawberries (about 2-3 cups sliced)
  • ½ tsp. sugar
  • 1 c. whipping cream
  • 1 TB. honey or sugar (or to taste)
  1. To Make Biscuits:
  2. Heat oven to 425 degrees and line a baking sheet with a baking liner or parchment.
  3. Add flour, salt, baking powder, and sugar to the bowl of a food processor* and pulse to mix. Toss in the butter pieces and process until the mixture resembles coarse meal.
  4. Add milk all at once and pulse until the dough comes together (don’t process too much). Th edough should be a “wet’ dough.
  5. Using a ¼ c. scoop,** drop onto prepared pan 2-3 inches apart.
  6. Bake 15 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
  7. For Strawberry Shortcakes:
  8. Slice strawberries, sprinkle with ½ tsp. of sugar and toss gently. Let sit at room temperature until serving.
  9. Whip cream with honey (or sugar) until stiff peaks form. This can be done and hour or two in advance and kept in the fridge until serving (if you use honey, it helps keep the cream from separating after whipping, so it stores better).
  10. To serve, split each biscuit needed and place the bottoms on small plates or bowls. Top with about ½ cup of sliced strawberries, replace tops and add a spoonful of whipped cream.
Notes
Note: this will make 10¼-cup size biscuits – the extras freeze beautifully and can be thawed and crisped again in a toaster oven.
*To make by hand: add ingredients to a medium bowl and cut in butter with a pastry cutter. Use a wooden spoon to mix in the milk.
**Use a smaller scoop or two spoons if you’d like a smaller size for your shortcakes.

 

Zuppa Toscana

Posted on by
1 1/4 teaspoons crushed red pepper flakes
1 large onion, diced
5 (13.75 ounce) cans veggie  broth

  1. Cook the sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  2.  Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  3. Pour the broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.