Two Layer Greek Dip

8 ozs plain yogurt

8 ozs cream cheese (not spreadable)

8 ozs feta cheese (drained and crumbled)

2 cloves garlic cloves (crushed)

salt & pepper to taste

1/2 cup english cucumber (peeled and diced)

1/2 Cup plum tomatoes (roma, seeded and chopped) - I used Red Pepper instead

1/4 Cup green onion (chopped)

4 ozs black olive (I left them off)

black pepper (taste) 

 

	In a food processor, process the yogurt, softened cream cheese, feta cheese, garlic, and salt and pepper to taste; mix until smooth.
	Spread mixture into a shallow serving or baking dish. Cover, and refrigerate for 3 hours, or overnight.
	To serve, scatter cucumber, tomatoes, green onion, and sliced olives on top, and season with pepper add desired. Serve with pita, crackers or veggies

 

Slow Cooker Chicken Curry

Ingredients:

10 bone-in chicken thighs (2-3/4 lb./1.2 kg), skin removed

1 jar (650 mL) thick and chunky salsa

1 onion, chopped

2 Tbsp. curry powder

1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread

 

 

 

Directions:

Place chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
Transfer chicken to platter; cover to keep warm. Add cream cheese spread to slow cooker; whisk until cream cheese is melted and sauce is well blended. Spoon over chicken. 

Recipe from What's Cooking Magazine Fall 2011   

Easy Red Velvet Cake and Cream Cheese Frosting

Ingredients:

• 1 box white cake mix (2-layer size)
• 1 box (4-serving size) instant vanilla pudding mix
• 4 large eggs
• 2 tablespoon unsweetened cocoa powder
• 1 tablespoon white vinegar
• 1 cup milk
• 1/2 cup vegetable oil
• 2 ounces red food coloring
• 1/2 Cup sour cream

Combine all ingredients together and beat for 4 minutes on medium speed, scraping the sides and bottom of the bowl several times. Grease 1 bundt pan and pour int he batter. Bake at 350° for 40-45 minutes or until the cake springs back when lightly touched in the center.

Cool cake prior to icing.  Cut in half so that you can fill it with frosting.

 Cream Cheese Frosting

• 4 ounces butter, softened
• 8 ounces cream cheese, softened
• 1 tablespoon vanilla extract
• 1 box (1 pound) confectioners' sugar
• 2-4 tbsp milk (as needed)

Beat the butter butter and cream cheese until smooth and light. Add vanilla and confectioners' sugar; beat until smooth.  Add milk until desired consistency. Spread frosting over layers and sides.

Homemade Cinnamon Buns

I LOVE Cinnabon!  The smell as you are walking through the mall....mmmmmmmm.  Anyhow, last Saturday morning we were craving cinnamon buns.  The house was full of family and I ventured out and made this recipe.  It was really good, especially the icing!  I served them all to my guests over the weekend so that I did not eat the whole batch!

Ingredients:

• 1 (1/4 ounce) package dry yeast
• 1 cup warm milk
• 1/2 cup granulated sugar
• 1/3 cup margarine
• 1 teaspoon salt
• 2 eggs
• 4 cups flour

FILLING

• 1 cup packed brown sugar
• 2 1/2 tablespoons cinnamon
• 1/3 cup margarine, softened 
• 1/4 cup instant vanilla pudding powder 

ICING

• 8 tablespoons margarine
• 1 1/2 cups powdered sugar
• 1/4 cup cream cheese
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt

Directions:

Prep Time: 1 hr
Total Time: 1 1/4 hr

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.

Asparagus Bow Tie Pasta

2 cups farfalle (bow-tie pasta), uncooked

1 lb.  fresh asparagus spears, trimmed, cut into 1-inch lengths

1/2 cup halved orange pepper strips

1/4 cup  julienne-cut oil-packed sun-dried tomatoes (I drained them, the original recipe says not to)

1/2 cup chicken broth

2 oz. Cream Cheese (1/4 of 8-oz. pkg.), softened (I used light cream cheese)

1 Tbsp. chopped fresh oregano (or 1 tsp dried)

1 cup Shredded Italian Three Cheese Blend (I used 1/4 cup Parmesan cheese instead)

COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain. MEANWHILE, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently. ADD pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with cheese; cook 2 to 3 min. or until cheese begins to melt.  -Kraft What's Cooking Magazine Spring 2011 

Overnight Raspberry French Toast

I got this recipe from the new Best Of Bridge Bravo. I made it this morning and it was great. Because I did not have enough for thought to make it last night, I dipped the bread cubes in the liquid and then added them to the pan, this way I new they were absorbed; still worked really well

8 slices white Bread, cubed
1 package (8 oz) of cream cheese, cubed
1 c. fresh or frozen raspberries
1/2 c. sliced and toasted almonds
8 eggs
1/2 c. sugar (divided)
1 c. half and half (10%) cream
1 t. cinnamon

Grease a large 9 x 13 pan and scatter about 2/3’s of the bread on the bottom. Layer on evenly the raspberries, almonds and cream cheese and finish with the remainder of the bread.

In a large bowl, whisk together the eggs, 1/2 of the sugar,cream and cinnamon and then carefully and evenly pour over the bread. Sprinkle the other half of sugar and a bit more cinnamon in the top.

Cover with foil and refrigerate overnight.

When you’re ready to bake it, preheat the oven to 350 and bake, with the foil on, for about 30 minutes. Then remove the foil and bake for about another 30 minutes.

Serve with maple syrup.

Sex In A Pan - THE DESSERT!!!!!

CRUST:

1/2 c. butter
1 c. flour
1/4 c. sugar

Cut butter into flour and sugar. It should resemble fine crumbs. Press into 10 inch square or 9x13 inch pan. Bake at 325 for 25 minutes. Let cool.

1ST LAYER:

2 pkgs. (250 gr. each) cream cheese
1/2 c. sugar
1 tsp. vanilla
1 tub Cool Whip (500 ml.)

Beat sugar and cream cheese until smooth. Stir in vanilla and Cool Whip. Spread on base.

2ND LAYER:

3 c. milk
1 pkg. (6 portion size) chocolate pudding (instant)
1 pkg. (6 portion size) vanilla pudding (instant)

Mix each pudding with 1/2 of the milk. Mix until thickened. Fold two puddings together just until marbled effect. Spread over first layer.

3RD LAYER:

1 (250 ml.) Cool Whip or whipped cream
1 Chocolate bar grated

Spread Cool Whip over 2nd layer. Sprinkle with chocolate. Refrigerate until served

Frosty Orange Creme Layered Dessert

2 cups orange sherbet or sorbet, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in COOL WHIP. Spread over sherbet in pan.

FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.

:::From Kraft What's Cooking Spring 2009

Sole Phyllo Packets with Dill Cream Cheese

We went to dinner at friends last weekend and K&S made halibut in phyllo. It was such a great idea. The phyllo is a great flavor with fish. I had sole in the freezer, so I found a couple of recipes and combine them to make it work. I served it with asparagus and a salad.

6-8 oz (3/4 - 1 Cup) Cream cheese, Softened
1 tbsp fresh dill, chopped
1 clove garlic, minced
salt & pepper to taste
2 tsp Fresh lemon juice
8 Sole fillets
Cooking spray, butter Flavored
4 Phyllo leaves, thawed

>Combine first 5 ingredients in a small bowl. Stir well, and set aside.
>Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
>Lightly coat phyllo with cooking spray; fold in half crosswise.
> Place 1 fillet on phyllo; Spread one-fourth of cheese mixture on top of the first fillet and the top with the second fillet.(I used 2 fillets so that there was some substance to the package - 1 just was not enough)
>Fold phyllo over fish; fold lengthwise edges in about 1 inch, and roll up, jellyroll fashion.
>Lightly coat phyllo packet with cooking spray; place on a baking sheet coated with cooking spray.
>Repeat procedure with remaining phyllo, cheese mixture, and fillets.

Bake at 375F for 20 minutes. Transfer to a serving platter.