Tag Archives: Cream cheese

Baked Creamy Chicken Taquitos

3 Oct

I am in love with these taquitos! I’ve never made taquitos with flour tortillas before, but they were fabulous. I actually had to make them twice because the first time everyone ate them before I could take a picture. 🙂 They are really quick, but I ran into a snag the second time around – no salsa. I usually borrow from my neighbor in a pinch, but she wasn’t home. So, I skipped on over across the street (and when I say ‘I,’ I actually mean I sent my husband and all the kids so I could work on dinner in peace) to ask my other neighbors if they had salsa. No go. But! Hubby came home with all the raw ingredients for salsa that they neighbors had so generously offered. So, with their tomatoes, cilantro, and onion, we added a handful of pitifully small peppers and an ear of sweet corn that our little garden managed to eke out this season, and ended up making some Homemade Salsa to finish things up. They turned out better than ever!

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Ingredients

1/3 cup (3 oz) cream cheese

1/4 cup salsa (Homemade Salsa)

1 Tbsp fresh lime juice

1/2 tsp cumin

1/4 tsp garlic powder

2 Tbsp chopped cilantro

2 cups shredded cooked chicken

1 cup grated cheese

flour tortillas

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add salsa, lime juice, cumin, and garlic powder and mix well. Add cilantro, chicken and cheese and combine well. Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Adapted from: http://www.the-girl-who-ate-everything.com/2010/04/baked-creamy-chicken-taquitos.html

 

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Pumpkin Cheesecake Crescent Rolls

1 Oct

Let the pumpkin-fest begin! I love Fall, and I love pumpkin, so I will probably make every recipe I find that mentions pumpkin…you have been warned.photo 1

Ingredients:

Rolls –

2 pkgs crescent rolls

6 Tbsp cream cheese, softened

1/2 cup powdered sugar

1/4 cup pumpkin puree

1/4 tsp ground cinnamon

1/4 tsp allspice

Glaze –

2 Tbsp cream cheese, softened

1 cup powdered sugar

1 Tbsp milk

Preheat oven to 375^F. To make filling, beat cream cheese, powdered sugar, pumpkin, cinnamon,  and allspice until fully combined. Unroll crescent rolls and separate into triangles. Scoop a large spoonful of filling into the center of the triangle. Roll up the crescent carefully, and place on parchment paper-lined baking sheet. Bake for 11-13 min. Cool crescents. To make glaze, mix all ingredients until creamy. Drizzle or put glaze in a ziplock bag, snip a small hole in the corner, and pipe glaze onto rolls.

Cheesecake Factory Cheesecake

16 Sep

Yesterday was my daughter’s birthday. I’m no expert cake decorator, but I have a lot of fun doing my kids’ birthday cakes. I don’t do plain boxed cake mixes because birthdays are a special occasion! And when else do you have the excuse to make something fancy? But I don’t ever get too fancy – fondant scares me. I get creative and use cupcakes, rice crispies, twinkies, and my favorite – starbursts. 🙂

This year, my daughter wanted a cheesecake. I’ve never made a cheesecake before, and my favorite part of birthday cakes is coming up with a fun way to decorate – how do you decorate a cheesecake? “With a mouse,” she said. A mouse? Of course a mouse…it’s a ‘cheese’cake. 🙂 Love it.

So, I learned a few things with my first cheesecake: First, do not start making it at 10:30 pm. You won’t get to bed until 2 am. Second, after baking you have to prop open the oven and let the cheesecake cool inside – do a toothpick test to make sure it is cooked through before doing that. You may end up with an un-cooked center and not find out until your cheesecake is cooled and it’s too late to do anything about it. Third, make your cheesecake at least a day in advance. The flavor is better if you let it sit for a full 24 hours.

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Ingredients:

Crust:

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling:

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Directions:

Crust Directions:

1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.

Cheesecake Directions:

1. All the filling ingredients should be at room temperature.

2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).

3. Add the sugar a little at a time and continue beating until creamy.

4. Add one egg at a time and beat after each egg.

5. Add flour, vanilla and lemon juice, mix well.

6. Add the sour cream and beat well.

7. Pour cream cheese mixture into the springform pan.

8. Place on the top rack in the middle of a 325 degree F preheated oven for one hour and 15 minutes.

9. When time is up turn oven off, prop open oven door and leave in oven for one hour.

10. Remove from oven and let cool then refrigerate for 24 hours.

Original recipe found here: http://www.momswhothink.com/cheesecake-recipes/cheesecake-factory-recipe.html

Here is my final product! I added yellow food coloring to make it look more ‘cheesy,’ and the mouse is make of starburst that I colored with food coloring and warmed to make it malleable. It turned out cute!

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**The crust recipe below is for those who prefer a crust without nuts**

 

Ingredients:

1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine

Directions:

1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.

2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.

3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.

4. Put the crust in your freezer until the filling is done.

 

Raspberry/Strawberry Pretzel Dessert

4 Sep

This could probably be considered a guest blog post…considering the fact that I didn’t make this one, nor have I ever. But! I don’t always have an excuse to make big desserts (or I’ll end up eating the whole thing by myself or throwing half of it out), so I have to take advantage of when other people do. 😉 My sister, who’s cookbooks are still packed away from her move, called for the recipe and I gave it to her…on one condition. She had to take pictures. Lucky for us both, she complied. It’s fitting that she made this one since she introduced me to it last Thanksgiving. I’m not always a huge fan of gelatin – flash back to one fateful day at Chuck-a-rama, where a little version of me saw the jello bar…that glorious jello bar, with all those different, shiny flavors…and then my mom told me that I had to finish all the jello I heaped on my plate before I could have ice cream. I tried, I really did. That ended with me sitting by the toilet in the restaurant bathroom. I never did puke, but I came pretty darn close. I wanted that ice cream so bad and I never did get some. I think my mom would have taken pity on me for the effort that I applied to that mountain of jello, but I couldn’t stomach anything afterwards – not even ice cream. It ruined my taste for gelatin for a long while, but I was converted back with this dessert. The pretzels, as out of place as they may seem in a gelatin dish, give that salty-sweet taste and a little bit of a crunch = yum. Someday I may even make myself!

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Crust:

2 1/2 cups crushed pretzels

3/4 c sugar

1.2 c melted butter

Crush pretzels. Set aside 1 cup pretzel crumbs for topping. Combine the rest of the crumbs with butter and sugar. Press into 9×13 baking dish. Bake at 400^F for 7 minutes. Cool.

Filling:

2 8 oz pkg. cream cheese, softened

1 cup powdered sugar

1 12 oz tub cool whip

Whip together cream cheese and sugar. Fold in cool whip. Pour on top of cooled crust. Refrigerate for about 1 hour.

Topping:

1 box raspberry or strawberry Danish Dessert (found in grocery aisle by puddings), Jello, or pie glaze

10 oz frozen raspberries or strawberries, thawed

Prepare Danish Dessert or Jello as directed. Drain syrup off thawed fruit and add fruit to Danish mixture. Stir together. Spread on top of cream cheese layer and refrigerate until set. Sprinkle 1 cup crushed pretzels on top when ready to serve.

 

Cream Cheese Spread

19 Aug

My kids just got a ‘Cooking for Kids’ cookbook. Some of the ‘recipes’ are things like a turkey sandwich (that’s not a recipe!), but there are some good ones in there too. My six year old and I made this cream cheese spread for a Sunday morning treat and I’m excited to stop buying all those expensive  schmear options and start getting creative with our own versions!

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Ingredients:

4 oz cream cheese

3 Tbsp jam (I used strawberry)

2 Tbsp powdered sugar

In a small mixing bowl, combine all ingredients and mix until smooth. Spread on bagel, toast or crepe – enjoy!

Cheesecake Crescent Rolls

24 Jul

Beware: if you do not practice some serious self control, you will eat the entire pan of this in one sitting. You would never guess that it is made with refrigerated crescent rolls! I modified the original recipe and cut the filling in half – I love me some filling, but I felt like it was way too much and made it too rich. I’d rather have a piece that leaves me wanting more, although maybe that’s a bad thing! If you’re a cheesecake-a-holic (although this is a little more custard-esqe) then double it up and revel in the richness. These are best enjoyed warm, so use that as an excuse to have another :). Great for a sweet breakfast or as a dessert.

Cheesecake Crescent Rolls

Ingredients:

1 can crescent rolls
1/2 (4 oz) pkg cream cheese
1/2 tsp vanilla
1/3 cup sugar
2 Tbsp butter melted
Cinnamon/sugar

Unroll and spread half of can of rolls into bottom of 8×8 pan. Combine cream cheese, sugar, and vanilla until smooth. Spread over roll layer and top with remaining rolls. Melt butter and spread over top, sprinkle generously with cinnamon/sugar. Bake at 350^F for 20-30 min

Super good with strawberries!!!

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