3-Ingredient Sausage-Cream Cheese Crescent Bundles

Each little bite is packed with flavor in these 3-ingredient sausage appetizers.

Ingredients:

1/2

lb bulk hot pork sausage

1/2

cup spicy jalapeño cream cheese spread (from 8-oz container)

1

can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Directions:

Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium-high heat 4 to 5 minutes, stirring frequently, until no longer pink; drain.

Unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.

Place about 1 rounded teaspoon sausage on center of each dough square. Top with about 1 teaspoon cream cheese. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on ungreased cookie sheets.

Bake 10 to 14 minutes or until golden brown. Serve warm.  

Source: pillsbury.com

Gingerbread Cheesecake Bites

These cream cheese centered mini-bites are our new favorite holiday goodie.

Ingredients:

1

roll (16.5 oz) Pillsbury™ refrigerated gingerbread cookies 

1

cup powdered sugar

2

oz cream cheese, softened

1/2

teaspoon vanilla

Directions:

• Heat oven to 350°F. Place miniature paper baking cup in each of 24 mini muffin cups.
• For each cookie, shape 2 teaspoons dough into ball; place 1 ball in each muffin cup; press thumb into center of each to make indentation.
• In small bowl, beat powdered sugar and cream cheese with spoon until smooth; stir in vanilla until blended. In pint-size resealable food-storage plastic bag, place cream cheese filling. Cut small opening diagonally across bottom corner of bag. Pipe about 1 teaspoon filling into each indentation.
• Bake 9 minutes or until toothpick inserted in cookie (not filling) comes out almost clean. Cool completely before removing from muffin cups. Store in airtight container, refrigerating any remaining cookies after 24 hours.

Source: pillsbury.com /  Diane Schmidt

Dried Fruit and Cream Cheese Roulade

An impressive cheese roll is easy to make when you use cream cheese, dried fruit and goat cheese. The nutty coating is a nice complement. 

Ingredients:

1        package (8 ounces) cream cheese

1        tablespoon red currant or apple jelly

1/4     cup chopped dried calimyrna figs

1/4     cup chopped dried apricots

2        ounces crumbled chèvre (goat) cheese

1/4     cup chopped walnuts

1        tablespoon chopped fresh chives

40      assorted crackers

Directions:

• 1 Place cream cheese between 2 sheets of plastic wrap. Roll into 9x6-inch rectangle with rolling pin. Remove top sheet of wrap. Carefully spread jelly over cream cheese. Sprinkle with figs and apricots to within 1/2 inch of edges. Sprinkle with cheese.
• 2 Using bottom sheet of wrap to help lift and starting at a long side, carefully roll up cheese mixture into a log. Carefully press walnuts into outside of log, rolling slightly to cover all sides. Wrap tightly in plastic wrap. Refrigerate at least 2 hours to set.
• 3 To serve, place roulade on serving plate. Sprinkle with chives. Serve with crackers.

Source: bettycrocker.com

Key Lime Cream Cheese Crumble Cake

Ingredients:

For Base:

• 1 (18.25 ounce) Box Betty Crocker® Supermoist® Vanilla Cake Mix
• 1/2 cup butter, melted
• 1 egg

For Filling:

• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) bar of cream cheese softened
• 2 egg, yolks
• 3/4 cup key lime juice

For Topping:

• 1 cup of dry cake mix
• 3 tablespoons butter, softened
• 1 cup chopped pecans, walnuts or both
• Powdered sugar for dusting 
• 
  Prep Time: 15 minutes
  Start to Finish: 1 hour
  Servings: 12 pieces
  

Directions:

Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.
Remove 1 cup of cake mix from the cake mix box and set aside in a small bowl for the topping.
In a large bowl combine the remaining cake mix with 1 egg and a 1/2-cup melted butter. Mix well, and pat into bottom of the 9×13 greased pan. Set aside
In a mixing bowl with electric mixer, mix together the sweetened condensed milk, cream cheese, egg yolks, and key lime juice until smooth. Pour filling over base mix in pan.
With a fork, combine your reserved cup of cake mix with nuts and softened butter. Crumble over key lime filling.
Bake in preheated oven for about 45 minutes or until golden brown.  Let cool for at least 20 minutes, then cut in squares and sprinkle with powdered sugar before serving.

Cooking Tips:

This dessert can be made a day or two before a party and stored in the refrigerator.
Slicing with a plastic disposable knife causes less crumbling.


Source: cookingwithsugar.com

Dulce de Leche Banana Cupcakes With Browned Butter Cream Cheese

Ingredients:

1/2 cup butter, softened
2 cups flour
1 cup packed brown sugar
1 1/2 t. baking powder
1 t. soda
2 eggs
1 t. salt
1/2 t. nutmeg
1 cup mashed ripe bananas
1/4 cup milk
1 t vanilla
1/2 cup chopped pecans, optional

Directions:

Mix all ingredients on high speed in mixer for 2 minutes. Divide between 12 standard cupcake liners placed in a standard muffin tin and bake at 350 degrees for about 20 minutes or until a toothpick comes out clean. Once baked and while still warm, cut out a small cone from the top of each cupcake. Fill each well with 1 teaspoon Dulce de Leche, easier to use a baby spoon to do this, then pop the tops back on and press down so they will stay in place.Makes 12 cupcakes.

Dulce de Leche:

One way to make Dulce de Leche is by taking a can of sweetened condensed milk and boiling it for a few hours by first removing its label and placing the can on its side in a large pot. Cover with water, about an inch over the can and cover pot. Bring to a boil then lower heat a bit and simmer for 4 hours. Be sure the can stays covered at all times with water. After 4 hours turn off heat and let the can cool. They will not explode. OR purchase canned Dulce de Leche, usually found in the Latin food isle of your grocery store or near the sweetened condensed milk.

Browned Butter Cream Cheese Frosting:

1/2 cup unsalted butter
1/2 tsp. Kosher salt
8 oz. package cream cheese, room temperature
1 t. vanilla
4 cups powdered sugar

In a small saucepan, over medium heat, heat butter and salt until browned. In a large bowl place cream cheese and pour browned butter over top and beat on high speed for about 1 minute until mixture is light and fluffy. Add powdered sugar one cup at a time, mixing well between each addition until all the sugar is added and mixture is smooth. Makes about 5 cups frosting. You will have extra, this freezes well.

Source:  howtoinstructions.us

Cream Cheese-And-Olive Pecan Bites

Make mini pecan sandwiches with a filling of cream cheese, pimiento-stuffed Spanish olives, and fresh chives. So simple, but so tasty!

These little cream cheese-filled pecan bites are the perfect combination of creamy and crunchy. You'll have a hard time stopping with just one bite.

Ingredients: 

• 3 ounces cream cheese, softened
• 1/2 cup finely chopped pimiento-stuffed Spanish olives
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon pepper
• 80 large toasted pecan halves

Direction:

1. Stir together cream cheese, olives, chives, and pepper. Spread onto 40 large toasted pecan halves; top with 40 large toasted pecan halves, forming sandwiches.

Southern Living
NOVEMBER 2009

Pesto Christmas Tree

Ingredients:

1. 1     pkg. (8 oz.) Philadelphia Cream Cheese
2. 1/4  cup pesto
3. 1     Tbsp. chopped red peppers
4. 1     Cinnamon stick

Directions:

1. Cut block of cream cheese diagonally in half. Place triangles together to resemble Christmas tree on serving plate. Cover with pesto.
2. Add peppers for the tree ornaments. Insert cinnamon stick at base of triangle for the tree trunk.
3. Serve as a spread for assorted crackers.

Source:  Kraft.com

Vanilla Walnut Pie

This pie is sort of a cross between pecan pie and cheesecake. A layer of smooth cream cheese is a perfect complement to the walnuts' satisfyingly sweet, nutty crunch.

Ingredients: 


1 refrigerated pie crust, (from 14.1-ounce package)
1 package (8 ounces) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
1/4 teaspoon salt
3 tablespoons of butter, melted
4 teaspoons McCormick® Pure Vanilla Extract, divided 1/2 cup light corn syrup
2 cups walnut pieces, toasted

Preheat oven to 350 degrees. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.

Beat remaining 2 eggs and 1/2 cup sugar with wire whisk in large bowl until very smooth. Add corn syrup, butter, remaining 3 teaspoons vanilla and salt; stir until well blended. Sprinkle walnuts evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

Bake at 350 for 35 to 40 minutes or until just set in center. Cool completely on wire rack.



Source: McCormick
 

Angel Fluff

Ingredients:

1 Angel Food Cake
1 Cup Powdered Sugar
1 8oz Package of Cream Cheese, softened
1 8 oz Container of Cool Whip
1 21oz Can of Cherry Pie Filling (or other flavor)
Pecans (Optional)

Directions:

Start by tearing the angel food cake into small pieces, this would basically make it about 5 cups of torn pieces. Then, in a medium sized bowl mix the sugar and cream cheese, beating until well blended. Next, add in the cool whip, but be sure to reserve about 2oz for the top of the dessert. At this point, go ahead and stir the pecans into the mixture if you choose to use them, I do not use these. Also, stir in the angel food cake pieces.

In a nice large bowl, spoon 1/2 the mixture onto the bottom, top with about 3/4 of the cherry pie filling. Once you have completed this layer, add the remaining mixture and the last bit of cool whip.

Top with the last of the pie filling and sprinkle with a few more pecans and you have a nice, beautiful dessert. I like to put this in the fridge for a few hours and serve chilled.

Candy Bar Pie

Ingredients:

4           oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1           Tbsp.  cold milk

1           tub  (12 oz.) COOL WHIP Whipped Topping, thawed, divided

1           (2.07 oz.) chocolate-coated caramel-peanut nougat bar, finely chopped

2           pkg.  (3.9 oz. each) JELL-O Chocolate Instant Pudding

1-1/2    cups  cold milk

1          OREO Pie Crust (6 oz.)

Directions:

MIX cream cheese and 1 Tbsp. milk in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP and candy; set aside.

BEAT pudding mixes and 1-1/2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Stir in 2 cups of the remaining COOL WHIP; spread half onto bottom of crust. Cover with layers of cream cheese mixture and remaining pudding mixture.

REFRIGERATE 4 hours or until firm. Garnish with remaining COOL WHIP before serving.

Source: Kraft Foods

Like Stuffed Baked Potatoes (Cauliflower)

Ingredients:

16 ounce package frozen cauliflower
8 ounce cream cheese, softened
8 ounce cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional 

Directions:

Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. It's also very good if you leave the cauliflower a little chunky. Put in a greased 8 x 8" baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired. Bake at 350º for 20-40 minutes, until browned and bubbly. Or, microwave, loosely covered, for about 40 minutes on 50% power, turning the dish after 20 minutes.

Bacon Wrapped Chicken

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

 

Ingredients

• 1 boneless skinless chicken breasts
• 2 tbsps cream cheese
• 1 tbsp green onion (chopped)
• 2 pieces bacon (partially cooked)

Directions:

1. Pound out Chicken breast so it is about 1/4" thick.
2. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

3. Roll Chicken breast up to cover cream cheese.
4. Wrap partially cooked bacon around chicken breast and secure with toothpick.
5 . Place on baking sheet and back for about 30 minutes at 375.
6. Broil for about 5 minute to crisp bacon.

Fruit Pizza

Ingredients: 

Sugar cookie dough rolled out and baked. Cool completely.
Topping
8 oz. cream cheese, softened
½ cup sugar
1 tsp. vanilla extract
1 container Cool Whip, thawed
Assorted Fresh Fruit

Directions:

For topping, blend cream cheese, sugar, and vanilla. Fold in Cool Whip. Spread cream cheese mixture over crust. Arrange fruit over cream cheese mixture. Store in refrigerator.