Chocolate Cream Cheese Pie
Ingredients & Directions 1 German chocolate square 1/3 c Milk 3 oz Cream cheese 3 tb Sugar 8 oz Whipped topping; (Cool Whip) Melt chocolate bar in milk over low heat. Cream together cream cheese and sugar. Add chocolate, then Cool Whip. Mix well. Put into pie crust. Freeze. Vicki Oseland oselands@countrygourmet.com Yields 1 servings
Hawaiian Mood Cookies
Ingredients & Directions 1/2 c Parkay margarine 2 ts Baking powder 3 oz Cream cheese 1 ts Soda 1 ts Vanilla 1/2 ts Salt 1 c Sugar 1 cn Crushed pineapple, drain 2 Eggs 1/2 c Maraschino cherries, drain 2 1/4 c All purpose flour 1/2 c Chopped nuts Blend together margarine, cream cheese and vanilla; add sugar and mix well. Add eggs, one at at time, beating well after each addition. Gradually add sifted dry ingredients; mix thorougly. Stir in pineapple, cherries, and nuts. Drop by rounded teaspoonfuls onto three accordian pleated pans.* Bake at 350 degrees for 15 minutes. To remove cookies easily, pull end of foil until cookies pop off. *To make each pan, cut four 2 foot lengths of foil. Accordian pleat in 1 inch fold and place on a cookie sheet. Yields 48 Servings
Cheddary Chicken Potpie
Ingredients & Directions 1 cn Condensed cream of chicken -soup, undiluted 1 c Milk; divided 1/2 c Chopped onion 1 pk (3 oz) cream cheese; -softened 1/4 c Shredded carrots 1/4 c Grated parmesan cheese 1/2 ts Salt 3 c Cubed cooked chicken 1 pk (10 oz) frozen vegetables -(any type), cooked,drained 1 Egg 1 tb Vegetable oil 1 c Buttermilk complete pancake -mix 1 c (4 oz) shredded sharp -cheddar cheese 1/4 c Sliced almonds In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, carrots, Parmesan cheese and salt. Cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and vegetables; heat through. Pour into an ungreased 2-qt. baking dish. In a medium bowl, combine the egg, oil and remaining milk. Add the pancake mix and cheddar cheese; blend well. Spoon over hot chicken mixture. Sprinkle with almonds. Bake, uncovered, at 375F for 20-25 minutes or until golden brown. YIELD: 6 servings Yields 6 Servings
Coconut-ricotta Cheesecake
Ingredients & Directions -INGREDIENTS- 1 3/4 c Flaked coconut 1 tb Butter, softened 2 c Ricotta cheese 8 oz Package cream cheese, Softened 1/4 ts Coconut extract or Vanilla 1 c Sugar 2 Tablesoons all purpose flour 1/8 ts Salt 3 Eggs 1/4 c Milk 8 oz Carton dairy sour cream 1 tb Sugar Toast 1 cup of the coconut in a 350 oven for 10 to 12 minutes, stirring occasionally. Reserve 1/4 cup of the toasted coconut for topping. Grease bottom and sides of an 8-inch springform pan with softened butter. Press remaining toasted coconut on the bottom of pan. Press untoasted coconut up sides of pan. For filling, beat the ricotta cheese, cream cheese and coconut extract till fluffy. Combine the 1 cup sugar, flour and salt. Stir into cream cheese mixture. Add eggs, all at once, beating at low speed just till combined. DO NOT OVERBEAT. Stir in milk. Turn into crust-lined pan. Bake in a 375 oven about 45 minutes or till center appears set. Meanwhile, combine the sour cream and the 1 tablespoon sugar. Spread atop baked cheesecake. Cool. Chill. Garnish with the reserved toasted coconut. Yields 12 Servings
Read Lobster Inspired Garlic Cheese Biscuits
Ingredients & Directions 1 c Milk 1/3 c Mayonnaise 1 tb Sugar** 2 c Self-rising flour* 1/4 c Kraft American Cheese** 1/2 tb Garlic POWDER; not salt 3 tb Melted butter or margarine Muffin paper liners *You may use all-purpose (regular) flour, however biscuits will not rise much and have a denser texture; flavors should be about identical. **Can substitute 3 packets of Sweet & Low for the sugar. Use the cheese in the gold cardboard container. Original recipe does not say, but I would think you will want to shred it. In a 1 1/2 qt mixing bowl combine the milk, mayo, sugar, and flour. Beat on high speed with electric mixer for almost a minute, until smooth and completely combined. Using a rubber bowl scraper, streak the dough with the cheese. Batter should NOT be thin enough to pour; if necessary, add only enough additional flour so batter will “drop” from spoon. Drop batter into 10 paper-lined muffin tins, or a greater number of tiny muffin cups. (Muffins tend to triple in size when baked; fill lightly.) Melt butter; mix in garlic, and brush tops of dough. You may shake 1 tsp additional cheese on each muffin if you wish. Bake for 25-30 minutes, or until golden. Cool in pan on rack for 30 minutes. These definitely should be served freshly baked and hot. Yields 10 Servings
Delicatessen Rye Bread (kh)
Ingredients & Directions 2 To 2 3/4 CUpS all-purpose or Unbleached flour 1 tb Caraway seed 1 c Milk 2 c Rye flour 3/4 c Water 2 ts Salt 2 tb Molasses 2 pk Active dry yeast 2 tb Oil Combine 1 3/4 CUpS all-purpose flour, salt, yeast, and caraway seed in a large mixing bowl. Heat milk, water, molasses, and oil in a saucepan over low heat until very warm (120 to 130F). Add liquid gradually to flour mixture, beating on high speed of electric mixer; scrape bowl occasionally. Add 1 cup rye flour, or enough to make a thick batter. Beat at high speed 2 minutes. Stir in remaining rye flour and enough all-purpose flour to make a soft dough. Turn dough onto a floured surface; knead until smooth and elastic (about 5 minutes). Cover with bowl or pan and let rest 20 minutes. Divide in half. Shape into 2 round loaves; place on greased baking sheets. Cover; let rise until double in bulk (30 to 45 minutes). Bake at 375F 35 to 40 minutes, or until done. 2 LOAVES Yields 1 Servings
Cranberry Ribbon Cheesecake
Ingredients & Directions -CRUST- 1 1/2 c Finely crushed chocolate . creme-fllled sandwich . cookies (15 cookies) 2 tb Margarine or butter, melted CRANBERRY SAUCE 1 c Sugar 2 tb Cornstarch 1 1/2 c Fresh or frozen cranberries 1 c Cranberry juice cocktail CHEESECAKE 1 c Sugar 3 pk Cream cheese, (8-oz), . softened 4 Eggs 1 1/2 c Dairy sour cream 2 ts Grated orange peel Heat oven to 350F. Grease 10 inch springform pan. In small bowl, combine crust ingredients; mix well. Press into bottom of greased springform pan. Set aside. In medium saucepan, combine 1 cup sugar and comstarch; blend well. Add cranberries and cranberry juice. Cook over medium heat until mixture is tbickened and bubbly, stirring constantly. Cook an additional 2 minutes, stirring constantly. In food processor bowl with metal blade or blender container, process cranberry mixture until smooth. Set aside to cool. In large bowl, combine 1 cup sugar and cream cheese; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add sour cream and orange peel; blend well. Pour half of filling (3 cups) into crust- lined pan. Drizzle with half of cranbeny mixture (3/4 cup). Cover and refrigerate remaining cranbery mixture for topping. Carefully spoon remaimng fllling over cranberry mixture in pan. Bake at 350F. for 60 to 70 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool to room temperature. Cover; refrigerate several hours or overnight. Just before serving, run knife aroumd edge of pan; carefully remove sides of pan. Spread reserved cranberry mixture over cheesecake. Store in refrigerator. 16 servings. HIGH ALTITUDE – Above 3500 Feet: No change. From Yields 16 Servings
