Ingredients:

• 1 cup Vanilla Wafer Crumbs
• 1/2 cup Chopped Pecans
• 3 tbsp Granulated Sugar
• 1/4 cup Margarine, Melted
• 16 oz Cream Cheese, Softened
• 1/2 c Brown Sugar, Packed
• 2 Large Eggs
• 6 oz Semi-sweet Chips, Melted
• 3 tbsp Almond Flavored Liqueur
• 2 cups Sour Cream
• 2 tbsp Granulated Sugar

Method:

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F. for 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F. for 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F.  for 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.

Popularity: 1% [?]

Ingredients:

• 4 ounce package German sweet chocolate
• 5 tablespoons butter
• 3 ounce package cream cheese
• 1 cup sugar
• 3 eggs
• 1/2 cup plus 1 tablespoon flour
• 1-1/2 teaspoons vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup nuts, chopped
• 1/4 teaspoon almond extract

Method:

Melt chocolate with 3 tablespoons butter over low heat, stirring
constantly. Cool. Cream remaining butter with cream cheese until
soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 tablespoon
flour, and 1/2 teaspoon vanilla. Set aside.

Beat remaining eggs until thick. Gradually add remaining sugar. Add
baking powder, salt, and remaining flour. Blend in cooled chocolate
mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup
chocolate batter and set aside.

Spread remaining chocolate batter in a greased 9-inch square pan. Top
with cheese mixture. Drop measured chocolate batter from tablespoon
onto cheese mixture; swirl to marbleize. Bake at 350ºF for 35 to 40
minutes. Cool.

Cut and store covered in refrigerator.

YIELD: 18 squares

Popularity: 1% [?]

Some days are just nicer than others. In my opinion it doesn’t get much nicer than having a package full of yummy goodness delivered to your door from a company that would like you to try out their newest products and let people know what you think of them. Last Tuesday was just such a day and the contents of the package were absolutely delish!

After answering the surprise ring of my doorbell I was greeted by a rather chipper UPS driver with a large package marked perishable. I signed for it and ran to the dining table to discover what treasures might lay inside.  To my very real delight the package contained two flavors of Philadelphia flavored cream cheese and two boxes of crackers.

The first flavor we dug into was the spinach and artichoke cream cheese. I thought of making something tempting out of that particular spread, but unfortunately it’s just so darned good on a Triscuit that my wife and I devoured the entire container at one sitting and were still wanting more. Yup, it’s that good.

I couldn’t resist the urge to make something more substantial out of the second flavor included.  for me Sun Dried tomato and basil just screamed beef and since I’ve still got some smoked brisket hanging around from the smoke fest of last week I knew I was going to make some sort of a wrap.

The idea to make a “taco” came about simply because the only tortillas I had in the house just weren’t big enough to make a full-fledged wrap. Stuffing them like soft tacos just made more sense to me at the time, and I’m glad that I went that way with it.  The combination of beef, creamy cheese and the peppery bite of the arugula in the spring greens mix was absolutely perfect.  Without a doubt this is something I’ll be making again.

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Popularity: 2% [?]

I can’t remember the first time my mother brought home a tub of Rondelé cheese, but from the moment she did, I was hooked.  We all were.  It was the staple on wheat crackers in our home for years.  It was used with vegetable platters, smeared on sourdough with salami and a favorite at parties.  It only took one taste.

Of course, not every store carries this delicately herbed cream cheese, nor its it carried in all regions.  I have not been able to find a good quality replacement in Texas, though I’m sure it exists somewhere.  The thing is, I’m not looking any more.  It’s so easy to make that I’ll never buy the ready-made version again.

This particular version was made to go with a wrap we made for a friend’s commissioning reception, but it would be fabulous with any savory accompaniment. The flavors can easily be adjusted to suit your needs or be made with what you have on hand, so there really is no excuse not to give it a try the next time you have a need for a dip or spread that’s a little bit different from the fare found at the local BigScaryMegaMart.  I hope you enjoy this as much as everyone at the reception did.

Garlic and Herb Cream Cheese

Ingredients:

• 1 – 8 oz container cream cheese, softened
• 2 tbsp. milk
• 3 cloves garlic, finely minced
• 3/4 tsp. Italian seasoning
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. onion powder

Method:

Mix milk and cream cheese together in a medium bowl with an electric mixer or in the bowl of a stand mixer using the paddle attachment until creamy. Add remaining ingredients and mix well, scraping sides of bowl constantly.

Place in an airtight container and refrigerate for at least one hour to allow the flavors to blend.

Use as cheese dip, or spread on crostini, for wraps or wherever else you would use flavored cream cheese.

Share and enjoy!

What I would have done differently had I thought of it at the time:

The possibilities for flavors is pretty much limited only by your imagination.  Adjust herbs and garlic to suit the dish you are making.  Dill for fish, mint for lamb or heavier, more savory herbs for beef.  Add in some sun-dried tomatoes and use as topping for toast points, crostini or as a dip for crackers.  It’s really up to what you want at the time.

Links to other recipes like this:

• Herbed Cream Cheese, from The Crispy Cook
• Herbed Cream Cheese Spread or Dip, from Seasonal Ontario Food
• Herb Garlic Cream Cheese, from Chaos in the Kitchen

Popularity: 6% [?]

I’ve said it before and I’ll say it again, simple flavors are usually the most profound.  The art of great food is not necessarily about the number of ingredients, the amount of spices and flavorings, or even the technical knowledge of the person preparing the meal.  It’s about a perfect balance of flavors, textures and aromas.  This is true of the perfect serving of escargot as much as it is in the perfect plate of simple southern greens.  They are both beautiful experiences in their own right, and neither one is complicated.

The same holds true of this simple little dish.  It could be used as a tappas, an appetizer, a snack or even a great little brunch dish.  The ingredients are simple, straightforward and complimentary in ways that would not be possible had any other ingredient been added. In this case minimal is better, and if you try it, I’m sure you’ll agree.

Not only are these tiny tidbits a wonderful taste sensation, they are healthy.  Packed with Omega-3 fatty acids and lean proteins that we are all supposed to get more of. The cream cheese is low fat and so provides calcium without too much guilt. Of all the ingredients, only the bagels may cause worry for some, but they souldn’t.  The tiny addition in carb count is more than worth it. Top it all off with the fact that this dish weighs in at only 4 Weight Watcher’s points, and you’re golden.

Even my wife approved, and she’s not a salmon fan!

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Popularity: 3% [?]