NancyCreative | Food and recipes, home and garden, faith and encouragement.
Panda Express Cream Cheese Wontons
Homemade Cream Cheese
So, you know how expensive cream cheese can be? I mean, no wonder a slice of cheesecake is sold for $7 - $10. That's Philadelphia diabolical plan! I have to solemnly admit that Philadelphia cream cheese is best as of cheesecake. HOWEVER, in an attempt to minimise Philadelphia's monopoly, hence, allowing prices to be manipulated by the ingenious company, let's make our own cream cheese. This homemade Cream Cheese requires only 1 ingredient. Granpa sarcastic : "and i created an alcoholic hippo (referring to Homer)" Homer angry : "you never showed it to me " Granpa sarcastic : "a Stupid alcoholic hippo" Homer whines : "i still wanna see it!" Granpa groans : "there is no hippo!" Homer mad: "then why did you say it?!" Granpa shouts : "cuz you're the hippo!" Homer folds hands : "are you just saying that cuz you don't want me to see the hippo?" Granpa on the verge of giving up : "i don't have a hippooo...!" Seriously, who wouldn't want a tray like this for a breakfast in bed? Away with the norm, Jes
Mac and Cheese Cups
Share this image Share It Pin It When I first graduated from college, and was living in a dreary little apartment, mac and cheese was one of my few specialties. Granted it was straight from a box, but it was one of those meals that made me feel like I was home. I shared a gussied up truffle version a couple of years back (here), and since the Academy Awards are just days away, I thought I'd make it more party-friendly.
Quick and Easy Taco Dip
If you’re looking for a quick and easy appetizer or side dish, give this taco dip a try. This weekend, I was looking for a quick and easy side dish to go with some corn quesadillas (more details soon), so I whipped up this dish. It was inspired somewhat by the buffalo chicken dip that I frequently make… with more of a Mexican twist. Ingredients: 1 pound lean ground beef (90/10)1/2 red onion, diced2 cloves garlic, minced8 ounces light cream cheese, softened1/2 cup light ranch dressing1 tablespoon chili powder1 teaspoon ground cumin2 ounces cheddar cheese, shredded2 ounces pepper jack cheese, shreddedTortilla chips Directions: Preheat the oven to 400°F. In a skillet, brown the ground beef over medium heat. In a bowl, combine the cream cheese, ranch dressing, chili powder, and ground cumin.
Late Summer Harvest Tart with Goat Cheese, Onions, Corn and Tomatoes
September 21, 2012 | Breakfast, Tarts What’s your strategy when serving both meat eaters and vegetarians at the same meal? For me, I like to ensure that the vegetarian isn’t forced to get by with just the less than center stage side dishes. Personally, I don’t know why people don’t make savory tarts for meals more often. You’ll find my recipe for the simplest (and foolproof) flaky tart crust recipe here. Late Summer Harvest Tart with Goat Cheese, Onions, Corn and Tomatoes 2 large ripe tomatoes 2 tablespoons extra virgin olive oil 1 large onion, thinly sliced Salt and pepper 2 cups corn kernels 4 ounces goat cheese, softened 4 ounces cream cheese, softened 6 large eggs 1 Flaky Tart Crust Slice the tomatoes about ⅓ inch thick and lay on several pieces of paper towels to absorb excess water, changing towels as needed. 2 Responses | TrackBack URL | Comments Feed
Hot Corn Dip « Gina Marie's Kitchen
*If visiting from Pinterest, thank you! Please make sure to check out the rest of my blog as I have many other great recipes on here. Look for me on Pinterest and Instagram – user name @cook1864 I am also on Facebook* One of my favorite dips to make during football season is this corn dip. Hot Corn Dip: 2 cups shredded chedder cheese1 cup shredded Montery Jack2 tbs chipotle peppers in adobo sauce, diced small1 small can (4oz) diced green chilies, undrained1/2 cup Mayo1/4 tsp garlic powder1 11oz can of corn, drained1 small tomato2 tbs cilantro, chopped2 tbs green onions, sliced thinPreheat oven to 350 degrees.Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Like this: Like Loading...
3-Cheese Veggie Pizza - The Fit Housewife
Welcome. I'm a work-at-home mom, wife of 10 years, and have lost 90 pounds! I love to inspire others to look and feel their best with healthy eating and fitness. I’m a sucker for pizza. My kids on the other hand, prefer the greasy, delivered hot to your doorstep, pizza. Not to worry though. Just look at all that cheese. When I asked my 6 year old what his favorite vegetable is, he said “broccoli!” I absolutely love this pizza. Like the title of this recipe says, it’s got three types of cheese: Parmesan, feta, and mozzarella. Oh, and did I mention that the veggies are tossed in pesto?! So the next time you’re craving some veggies, cheese, and pizza, make this 3-Cheese Veggie Pizza! Ingredients Instructions Preheat oven to 450F. Spray a skillet with olive oil spray and heat on medium-high heat. Spread pizza sauce over partially baked pizza crust. Bake in preheated oven for approximately 10 minutes, or until crust is lightly browned and cheese is melted. Notes
Cheese Ball Goblin Recipe : Paula Deen
Directions Place 2 packages of cream cheese, butter, and milk in a mixing bowl, scraping down the sides of the bowl a few times. Beat with an electric mixer until smooth and combined. Add the shredded cheese and mix until well combined. Remove the chilled cheese mixture from the refrigerator. In a medium bowl, stir the remaining softened cream cheese until totally smooth. Place a few drops of green food coloring in a small bowl. Once the chips are dry, press them into the sides of the cheese ball to form ears. Press the carrot sticks into the head to form teeth. Serve with crackers and assorted vegetables.
Baked cheese balls
OK, so we did the experiment with the egg roll wrappers and string cheese to make baked cheese sticks and they turned out alright...but nothing to write home about. These, my friends, were not the same outcome. Yes, I used the leftover string cheese from the above recipe. Yes, I used the leftover mix of breading from my baked zucchini chips that I kept in an airtight container in the cupboard until I figured out what to do with it. And, yes, marrying those two ingredients together made the best homemade cheeseball I've made to date. Booyah! Cut your sticks into balls, dip in skim milk, and toss in the breading.... I actually don't know how long I baked them because I watched them the whole time thinking they were going to cheesily explode in the oven because how could the cheese not just melt instead of staying in between the teeniest layer of breading that I could barely see after I put them on the greased baking sheet? Don't mind the shadows in the pictures, they're irrelevant.
