Isn't Pinterest great?! Without it, I never would have learned of this dish. It's awesome, mixed with some more awesome, and sprinkled with a little more awesome on top. I think I love it more than buffalo chicken dip, and that's really saying something!!! (Also, the original recipe called for bacon, but I didn't have any. I assume bacon would only make it better, though.)
16 oz cream cheese, softened
1 c mayo
6 jalapenos, minced (remove the seeds and ribs to cut down on the heat factor.)
1 c shredded cheddar or monterey jack cheese
panko bread crumbs
butter
In a medium bowl, combine everything except the panko and butter. Spread into an 8x8 baking dish, top with the panko, and dot with butter. Bake at 375 for 30 minutes. Serve with chips or crackers. (I used wheat thins, but really, I would have just sat and eaten with a spoon.)
If you want the original recipe, it's here. (My recipe is adapted to what I had on-hand.)
Showing posts with label cream cheese. Show all posts
Showing posts with label cream cheese. Show all posts
Sunday, December 4, 2011
Thursday, September 15, 2011
Pumpkin Empanadas
(This was orginally a recipe for Sweet Potatoe Empanadas, but I made a few changes and made it my own! I think they turned out GREAT!)
Ingredients
Preheat oven to 350 degrees F.
In a small bowl, mix the pumpkin with the cream cheese, brown sugar, and a pinch of salt until creamy. Remove the dough from the tube and separate into 4 rectangles. Working with one rectangle at a time, squish the perforated seam to seal the two large triangles together. Cut the rectangle in half, making two smaller rectangles/squares. Place a heaping teaspoon of the pumpkin filling in the center of the two small rectangles. Fold the dough in half, and pinch the endges to seal. (If the dough has gotten too dry to seal, use a tiny bit of water on the edges to seal)
Make all 8 empanadas with the rest of the dough. Place the rectangles on a baking sheet lined with parchment paper or foil and put into the preheated oven. Bake until golden, about 10-12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, nugmeg, and a pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the sugar mixture.
Here is a picture of the finished empanada, along side a pumpkin bar...
Posted By: Megan
Ingredients
- 1/2 cup pumpkin (just pumpkin, not a pie mix)
- 1/4 cup cream cheese, softened
- 1 Tbsp brown sugar
- salt
- 1 tube refrigerated ready-made cresent roll dough
- 1/3 cup sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 cup butter, melted
Preheat oven to 350 degrees F.
In a small bowl, mix the pumpkin with the cream cheese, brown sugar, and a pinch of salt until creamy. Remove the dough from the tube and separate into 4 rectangles. Working with one rectangle at a time, squish the perforated seam to seal the two large triangles together. Cut the rectangle in half, making two smaller rectangles/squares. Place a heaping teaspoon of the pumpkin filling in the center of the two small rectangles. Fold the dough in half, and pinch the endges to seal. (If the dough has gotten too dry to seal, use a tiny bit of water on the edges to seal)
Make all 8 empanadas with the rest of the dough. Place the rectangles on a baking sheet lined with parchment paper or foil and put into the preheated oven. Bake until golden, about 10-12 minutes. Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, nugmeg, and a pinch of salt. While still warm, brush the empanadas with melted butter, and then gently toss in the sugar mixture.
Here is a picture of the finished empanada, along side a pumpkin bar...
Monday, July 18, 2011
Red Velvet Ooey Gooey
1 box red velvet cake mix
1/2 c butter
3 eggs
1 pkg (8oz) cream cheese
1 box (16oz) powdered sugar
Mix the cake, butter, and one egg together and pat into a greased 9x13 pan. Beat the cream cheese until it's fluffy, then add in the remaining eggs and powdered sugar. Pour over the cake. Bake at 350 for 3-45 minutes until the top is set. Cool completely before serving.
Posted by: Erika
1/2 c butter
3 eggs
1 pkg (8oz) cream cheese
1 box (16oz) powdered sugar
Mix the cake, butter, and one egg together and pat into a greased 9x13 pan. Beat the cream cheese until it's fluffy, then add in the remaining eggs and powdered sugar. Pour over the cake. Bake at 350 for 3-45 minutes until the top is set. Cool completely before serving.
Posted by: Erika
Friday, May 20, 2011
Strawberry Cheesecake Pie
Made it for Easter, yesterday.
Graham Cracker Crust bottom. I make mine with Graham Cracker crumbs, melted butter and sugar. I put my crumbs on top of the butter and mix them together first to see how much crumbs I actually need because if I follow the directions, it's too mushy. I just put some sugar in the mix. No measuring...
Cut a pound of strawberries... okay so you and the kids can eat them while you cut. It adds to the experience. Toss them in some sugar and layer the crust with the strawberries.
The WONDERFUL mixture...
Beat an 8oz SOFTENED package of cream cheese till smooth. Beat 1/2 cup of milk into the cream cheese gradually. Beat small box of vanilla pudding in the mixture with 1 1/2 cups of milk for 2 minutes. Add 2 tablespoons of sweetend condensed milk and 2 heaping tablespoons of cool whip. Mix together. Pour over crust and refridgerate for 2 hours before serving.
VERY GOOD!
Posted by: Misty
Graham Cracker Crust bottom. I make mine with Graham Cracker crumbs, melted butter and sugar. I put my crumbs on top of the butter and mix them together first to see how much crumbs I actually need because if I follow the directions, it's too mushy. I just put some sugar in the mix. No measuring...
Cut a pound of strawberries... okay so you and the kids can eat them while you cut. It adds to the experience. Toss them in some sugar and layer the crust with the strawberries.
The WONDERFUL mixture...
Beat an 8oz SOFTENED package of cream cheese till smooth. Beat 1/2 cup of milk into the cream cheese gradually. Beat small box of vanilla pudding in the mixture with 1 1/2 cups of milk for 2 minutes. Add 2 tablespoons of sweetend condensed milk and 2 heaping tablespoons of cool whip. Mix together. Pour over crust and refridgerate for 2 hours before serving.
VERY GOOD!
Posted by: Misty
Sopapilla Cheesecake
I got this from Beth Moore's blog: livingproofministries.com & it is REALLY good!!
(The only change I made was to use an 8x8 pan & made more layers with the crescents and cream cheese mixture, and baked for a few minutes longer)
2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or 1 teaspoon almond extract
1/2 cup butter or 1/2 cup margarine, melted
1/2 cup cinnamon sugar (1/2 cup sugar with 1 Tablespoon cinnamon mixed)
In a 9x13 pan, unroll one can of crescent rolls and line them in the bottom of the pan
Flatten
Mix together the sugar, cream cheese and extract
Spread over crescent rolls
Unroll the other can and place crescent rolls on top of cream cheese mixture
Pour one half cup of melted butter over the top and sprinkle with the cinnamon sugar mixture
Bake at 350 for 30 minutes
Posted by: Rachel
(The only change I made was to use an 8x8 pan & made more layers with the crescents and cream cheese mixture, and baked for a few minutes longer)
2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or 1 teaspoon almond extract
1/2 cup butter or 1/2 cup margarine, melted
1/2 cup cinnamon sugar (1/2 cup sugar with 1 Tablespoon cinnamon mixed)
In a 9x13 pan, unroll one can of crescent rolls and line them in the bottom of the pan
Flatten
Mix together the sugar, cream cheese and extract
Spread over crescent rolls
Unroll the other can and place crescent rolls on top of cream cheese mixture
Pour one half cup of melted butter over the top and sprinkle with the cinnamon sugar mixture
Bake at 350 for 30 minutes
Posted by: Rachel
Oreo Balls
1 pkg of Oreos (I used the mint ones)
1 pkg cream cheese
1 pkg almond bark
Crush oreos in ziploc or food processor. Combine oreos and cream cheese. Knead like meatloaf. Put in fridge for an hour. Remove and roll into balls. Dip in melted almond bark. (I used tooth picks) and put on wax paper to cool completely. Yummy! Enjoy :)
Posted by: Tonya
1 pkg cream cheese
1 pkg almond bark
Crush oreos in ziploc or food processor. Combine oreos and cream cheese. Knead like meatloaf. Put in fridge for an hour. Remove and roll into balls. Dip in melted almond bark. (I used tooth picks) and put on wax paper to cool completely. Yummy! Enjoy :)
Posted by: Tonya
Blueberry Yum Yum
There are several variations to this recipe on-line. However, we are trying to be crafty here and use what we have on hand..so here we go :)
Graham Cracker crust bottom
Melt 2 tbs butter in microwave
Sprinkle your graham cracker crumbs in your dish
Sprinkle "some" sugar over the crumbs
Slowly add melted butter to crumb mixture to gain the desired consistency..if you add it all at once you may end up with a mess
Press your crust to the bottom and sides of the dish
Cream Cheese Filling
8oz softened cream cheese
1 cup of sugar
Start off slowly beating them together with a hand mixture until the 2 are combined
Then whip at high speed for 2 minutes
Blueberry Pie Filling or any favorite flavor
Alternate first using the cream cheese filling and then the fruit filling to make beautiful and tasty layers.
Refrigerate for 2 hours.
Posted by: Misty
Graham Cracker crust bottom
Melt 2 tbs butter in microwave
Sprinkle your graham cracker crumbs in your dish
Sprinkle "some" sugar over the crumbs
Slowly add melted butter to crumb mixture to gain the desired consistency..if you add it all at once you may end up with a mess
Press your crust to the bottom and sides of the dish
Cream Cheese Filling
8oz softened cream cheese
1 cup of sugar
Start off slowly beating them together with a hand mixture until the 2 are combined
Then whip at high speed for 2 minutes
Blueberry Pie Filling or any favorite flavor
Alternate first using the cream cheese filling and then the fruit filling to make beautiful and tasty layers.
Refrigerate for 2 hours.
Posted by: Misty
Creamy Curried Pumpkin Soup
* 1 Tbsp. olive oil
* 1 small onion, finely chopped
* 1 can (29 oz.) pumpkin
* 2 cups vegetable broth/you can also use chicken broth
* 2 cups water
* 3 Tbsp. brown sugar
* 3/4 tsp. curry powder or paste
* 1/2 tsp. salt
* 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender. STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low. ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
**This recipe does come out a little thick,I like it that way but you can always adjust..just an FYI
**I also added some fresh corn (uncooked from the cob) to the soup today & it was delish! Enjoy!
Posted by: Jenny
* 1 small onion, finely chopped
* 1 can (29 oz.) pumpkin
* 2 cups vegetable broth/you can also use chicken broth
* 2 cups water
* 3 Tbsp. brown sugar
* 3/4 tsp. curry powder or paste
* 1/2 tsp. salt
* 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender. STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low. ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
**This recipe does come out a little thick,I like it that way but you can always adjust..just an FYI
**I also added some fresh corn (uncooked from the cob) to the soup today & it was delish! Enjoy!
Posted by: Jenny
Chicken Cheese Ball
1 package cream cheese
1 can chicken (5oz)
1 packet ranch dressing mix
1/2 cup chopped pecans
Shred chicken; mix in cream cheese. Add ranch dressing, a little at a time, to taste (I usually only use 1/4 packet). Form into a ball and roll in pecans. Put in refrigerator for about an hour.
(I usually don't form into a ball, but I mix in the pecans. This is super yummy on Ritz crackers!)
Posted by: Tabitha
1 can chicken (5oz)
1 packet ranch dressing mix
1/2 cup chopped pecans
Shred chicken; mix in cream cheese. Add ranch dressing, a little at a time, to taste (I usually only use 1/4 packet). Form into a ball and roll in pecans. Put in refrigerator for about an hour.
(I usually don't form into a ball, but I mix in the pecans. This is super yummy on Ritz crackers!)
Posted by: Tabitha
Hamburger Beef Bake
1 lb hamburger meat
1 large jar Prego Traditional Spaghetti sauce
3/4-1 cup of small elbow macaroni noodles
1/3 cup sweet yellow onion(diced)
1 bundle of green onions
1 8 oz. package of Philadelphia Cream Cheese(softened)
Kraft 100% Grated Parmesan Cheese(will be sprinkled on top)
Dice onions in skillet, brown hamburger meat with onions, drain grease once meat is cooked. While browning meat, boil macaroni noodles until tender, just as if you were using them for Spaghetti. Combine Prego, hamburger meat & onions in large sauce pan. Add the noodles once they are done to the sauce pan(you may not use all the noodles, you want to have a even amount of your meat sauce & noodles). Put the combination into a casserole dish, I use a Corningware 2 1/2 qt. Dice green onions small & combine with cream cheese(I often put the cream cheese in a microwavable bowl and heat for 1 minute to make it easier to mix) Spread evenly on top of your meat sauce & noodle combination & then sprinkle the parmesan cheese evenly as well. Depending on how fast you would like it to be done it can be baked in the oven between 350-400 degrees until the cream cheese starts to turn a little brown.
I usually bake some texas toast with it that you can get in the freezer section!
P.S. I sometimes use a little over 1 lb. of hamburger meat(we're meat lovers. lol.) I also purchase a small jar of traditional sauce as well just to make sure so its not to dry. This is a very easy and reasonably cheap dish to make and anyone who has ever tried it, has absolutely loved it!
I think this is it! lol. If you have any questions, just let me know! You can't mess this up, so don't worry! :) Good luck & let me know what you think! :)
Posted by: Rachel
1 large jar Prego Traditional Spaghetti sauce
3/4-1 cup of small elbow macaroni noodles
1/3 cup sweet yellow onion(diced)
1 bundle of green onions
1 8 oz. package of Philadelphia Cream Cheese(softened)
Kraft 100% Grated Parmesan Cheese(will be sprinkled on top)
Dice onions in skillet, brown hamburger meat with onions, drain grease once meat is cooked. While browning meat, boil macaroni noodles until tender, just as if you were using them for Spaghetti. Combine Prego, hamburger meat & onions in large sauce pan. Add the noodles once they are done to the sauce pan(you may not use all the noodles, you want to have a even amount of your meat sauce & noodles). Put the combination into a casserole dish, I use a Corningware 2 1/2 qt. Dice green onions small & combine with cream cheese(I often put the cream cheese in a microwavable bowl and heat for 1 minute to make it easier to mix) Spread evenly on top of your meat sauce & noodle combination & then sprinkle the parmesan cheese evenly as well. Depending on how fast you would like it to be done it can be baked in the oven between 350-400 degrees until the cream cheese starts to turn a little brown.
I usually bake some texas toast with it that you can get in the freezer section!
P.S. I sometimes use a little over 1 lb. of hamburger meat(we're meat lovers. lol.) I also purchase a small jar of traditional sauce as well just to make sure so its not to dry. This is a very easy and reasonably cheap dish to make and anyone who has ever tried it, has absolutely loved it!
I think this is it! lol. If you have any questions, just let me know! You can't mess this up, so don't worry! :) Good luck & let me know what you think! :)
Posted by: Rachel
Slow-Cooker Potato Soup
8 C. cut up potato
1 small onion, chopped
1/2 lb crumbled bacon
1-8oz pkg cream cheese
2-14.5 oz Chicken broth
1 can cream of chicken
1 cup milk
Combing all ingredients in crockpot. Cook on high 4-5 hours or low 8-10. I serve it with cornbread and its so yummy! Enjoy :)
Posted by: Tonya
1 small onion, chopped
1/2 lb crumbled bacon
1-8oz pkg cream cheese
2-14.5 oz Chicken broth
1 can cream of chicken
1 cup milk
Combing all ingredients in crockpot. Cook on high 4-5 hours or low 8-10. I serve it with cornbread and its so yummy! Enjoy :)
Posted by: Tonya
Peanut Butter Pie
1 cup peanut butter
1 pkg (8oz) cream cheese
1 cup powdered sugar
16 oz cool whip
1 cup semi-sweet or milk chocolate chips
1 (9 in) graham cracker crust
Cream peanut butter and cream cheese together with mixer. Add sugar. Fold in cool whip and gently add 3/4 cup of the chocolate chips. Pour into pie crust, sprinkle with remaining chocolate chips. Refrigerate until set, about 1-2 hours. Keep refrigerated.
Posted by: Megan
1 pkg (8oz) cream cheese
1 cup powdered sugar
16 oz cool whip
1 cup semi-sweet or milk chocolate chips
1 (9 in) graham cracker crust
Cream peanut butter and cream cheese together with mixer. Add sugar. Fold in cool whip and gently add 3/4 cup of the chocolate chips. Pour into pie crust, sprinkle with remaining chocolate chips. Refrigerate until set, about 1-2 hours. Keep refrigerated.
Posted by: Megan
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