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Sweet Cream Cheese Wontons

Friends, I’ve had a revelation. And THAT, is that SWEET cream cheese inside of a crunchy, golden wonton, equals heaven.

Do you ever have the weirdest most random cravings after getting sick? Like once you’re healthy again? I got a stubborn little stomach bug last week and afterwards, my appetite was like WHOA. And I wanted fried wontons. I’m not talking Crab Rangoon though, that’s altogether different. This stuff has a simple, sweet filling that’s just to die for.

When I say simple, I mean, the filling has *two* ingredients. And when I say that they’re to die for, I mean, my husband literally almost got up and did a happy dance when he tried these. In fact his exact words were: “EXPLOIT these, er… sponsor these…. advertise these, whatever it’s called, just… GET these on your blog now!!!” I’m telling you he was all frazzled by how STINKIN’ good these are. I don’t blame him.


Ingredients

  • US CUSTOMARY - METRIC
  • Wontons
  • 8 oz. softened cream cheese
  • ½ cup powdered sugar
  • 12 oz. wonton wraps (packages usually in refrigerated produce section, near tofu)
  • 1 egg whisked with a splash of water
  • To Fry:
  • 48 oz. canola oil enough to fill a dutch oven or fryer with about 3 inches of oil.
  • To Bake:
  • Nonstick Cooking Spray

Instructions

  1. Mix the powdered sugar and cream cheese together until well combined. (You can use a hand mixer or a silicone spatula for this.)
  2. Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly).
  3. ......................


for full instruction please see : thecozycook.com

OVERNIGHT OATS WITH KEFIR

I love making overnight oats, but I wanted to amp up the nutritious benefits. These overnight oats with kefir provide a filling breakfast with the added benefits of kefir and sweetened naturally with fruit!

Kefir is a fermented milk product that tastes similar to yogurt. However, kefir offers a more diverse group of cultures offering a great source of probiotics. With that being said, plain (unsweetened) kefir is very sour. Some people prefer to purchase the flavored kefir options but they have a lot of added sugar that comes along to the flavored kefir. Instead of using sugary kefir, I opt to add sliced fruit such as bananas and honey to balance out the sour from the unsweetened kefir.

I prefer to add the fruit in the morning to get a fresh texture. I also add a splash of almond milk to thin out the oats just a little. Feel free to tweak the recipe to fit your preference. Use any fruit or milk of your choice. The recipe I shared is my favorite Overnight Oats With Kefir combination, but with any recipe I share, feel free to make it just the way you like!


INGREDIENTS

  • ½ cup old fashioned oats
  • ¼ cup plain kefir
  • ½ cup unsweetened almond milk (plus more to serve if desired)
  • Optional Toppings: Sliced Banana, Chopped Walnuts or Pecans, Ground Cinnamon, Honey or Agave, etc.

INSTRUCTIONS

  1. Add the oats, kefir, and ½ cup almond milk in an airtight container (i.e. mason jar). Stir to combine. Top the container and place in the refrigerator overnight.
  2. .............................


for full instruction please see : www.tabsandtidbits.com

Rustic French Apple Tart

When we think of French desserts, we usually imagine fancy pâtisseries with pyramids of pastel-colored macarons and glossy fruit tarts. But when the French bake at home, they keep it simple. One of my favorite food writers, Dorie Greenspan, wrote of her time living in France: “No matter how chic the hostess, her homemade dessert invariably looked as rustic as if it had come from a farmhouse grand-mère.” The recipes are often centuries old and passed down through the generations. In fact, the recipes are so tried and true, she writes, “many French women make them without recipes, or au pif. (I love the sound of this expression — oh peef; literally, it means ‘by nose,’ but it’s used for stuff you just do, by second nature, feel, guesswork. In cooking, it’s often a case of a-little-of-this-and-a-little-of-that.)” (Read Dorie’s wonderful article When French Women Bake here.)

This free-form apple tart is something the French might throw together au pif. Like an apple pie without the pan, it consists of a thin layer of sliced apples baked on top of a buttery, flaky crust. I know the mere mention of a homemade pastry crust and rolling pin is enough to send some people running for the hills but, rest assured, this tart relies on a dough that’s virtually foolproof and easy to roll to out — and it comes together in a food processor in under a minute. And the beauty of a free-form tart is that you don’t have to fuss over crimping the dough into a pie plate: you simply fold it casually over the fruit. The charm of this dessert lies in its imperfections.


Ingredients

  • For the Crust
  • 1-1/2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup very cold water
  • For the Filling
  • 1-3/4 lbs baking apples (3 large)
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1/8 teaspoon salt
  • For Assembling & Baking
  • 1 tablespoon all purpose flour
  • 1 egg, beaten
  • 2 tablespoons turbinado sugar
  • 1 tablespoon apricot jelly or jam, optional for glaze

Instructions


  1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds.
  2. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
  3. ......................................


for full instruction please see : www.onceuponachef.com

NO-BAKE PINEAPPLE CREAM DESSERT

Pineapple just seems to scream summer! OK I know it’s available year round, but it’s tropical origins put it squarely in the summer category–at least for me.

Another reason this is a perfect dessert for summer is that it’s totally no bake!

IF YOU LOVE CHEESECAKE…
Then you’ll love this dessert!

The filling is a creamy pineapple-flavored cheesecake and it’s mounded on top of a buttery graham cracker crust. It’s just totally yummy.


Keep in mind that the cheesecake layer may also be used as a sweet dip. Of course it goes well with graham crackers, but it’s also nice with vanilla or chocolate wafers.

WATCHING YOUR WEIGHT?
Then you’ll really love this recipe.

Why? Because you can substitute low-fat and low-sugar products for the regular. In fact, I made this for a friend who wanted to lose a few pounds but not skimp on his beloved cheesecake.

I made the filling with Neufchatel cheese (aka “low-fat cream cheese”) and light whipped topping. The sugar was omitted in the crust because grahams are pretty sweet anyway, plus I used low-fat grahams. Not that it made any difference in calories, but I used unrefined coconut oil to bind the crumbs. Now THAT is yummy no matter what version you make because it adds a subtle coconut flavor which enhances the coconut in the filling.

There was absolutely no flavor or texture loss using the reduced-fat products. My friend has eaten this dessert made the standard way so he knows what it tastes like. He said he couldn’t tell the difference and this fellow is a “foodie” who knows his food!


INGREDIENTS

  • Filling:
  • 8 oz softened cream cheese
  • 1 tub (8 oz) whipped topping
  • 1 large can (14-16 oz) crushed pineapple, drained
  • ¾ cup confectioner’s sugar
  • ½ cup pineapple chunks
  • ½ cup shredded coconut for topping.
  • Crust:
  • 1½ cups graham cracker crumbs
  • ⅓ cup sugar
  • ½ cup butter, melted

INSTRUCTIONS

  1. For crust: Mix the graham cracker crumbs and sugar. Add the melted butter and stir to combine well. Press into a 8 x 8- or 9 x 9-inch pan.
  2. Filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth.
  3. ............................


for full instruction please see : gabs.ourmeals.co

MASHED POTATO CASSEROLE

Mashed Potato Casserole is a great recipe! We love potatoes “fixed” this way and you can do so many different variations. Great for holidays or just anytime.


Ingredients :

  • 7 or 8 large potatoes, peeled
  • 1 teaspoon salt
  • 4 tablespoons butter or margarine
  • 4 ounces cream cheese
  • 1/4 cup sour cream
  • 1/2 cup evaporated milk
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion flakes
  • 1/4 teaspoon garlic powder
  • 1 to 2 cups Monterey Jack cheese, shredded or cheese of your choice
  • 1 teaspoon paprika

Instructions :

  1. Boil the peeled potatoes, drain and mash with the salt, butter, cream cheese, sour cream, milk, pepper, onion flakes and garlic. 
  2. Spread mashed potatoes into a sprayed casserole dish and sprinkle with shredded cheese and paprika.  Bake in preheated 375 degree oven, uncovered, for 30 to 35 minutes.  (Note:  You can add chopped bacon or ham, regular onion or green onion)  Makes 6 to 8 servings. Enjoy!
  3. ..................................


for full instruction please see : thesouthernladycooks.com

Cracked Black Pepper Shrimp Alfredo

Best of all: This pasta dish is ready in just 20 minutes. It’s great to have a bag of frozen shrimp in the freezer for a quick meal. Thaw frozen shrimp in the refrigerator, not at room temperature. Or, place the sealed package in a bowl of cold water and change the water every 10 min. until the shrimp are completely thawed.


Ingredients :

  • 1/2 lb . spaghetti (, uncooked)
  • 3/4 cup milk
  • 4 oz . ((1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed)
  • 1/3 cup KRAFT Grated Parmesan Cheese
  • 1 tsp . cracked black pepper
  • 1 lb . frozen cooked cleaned medium shrimp (, thawed)
  • 2 cups grape tomatoes

Instructions :

  1. Cook spaghetti as directed on package, omitting salt.
  2. Meanwhile, bring milk just to simmer in large nonstick skillet, stirring constantly.
  3. Add cream cheese, Parmesan and pepper; cook and stir 3 to 5 min. or until cream cheese is completely melted and sauce is well blended.
  4. ..............................


for full instruction please see : jodezehomeandgarden.com

Easy Cream Cheese Danish Pastry

With this cream cheese danish pastry you can add assorted jams and preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc)

Ingredients

  • 2 cans of crescent rolls
  • 1 8oz package of cream cheese at room temp.
  • 2 Tbsp granulated sugar, divided
  • 1 tsp lemon juice
  • ¾ tsp vanilla
  • 1 tsp sour cream
  • Optional: assorted jams and preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc)
  • ICING:
  • 1 cup confectioner's sugar
  • 1 tbsp milk
  • 1 tbsp softened butter

Instructions

  1. Preheat the oven to 350.
  2. Unroll the crescent rolls and separate into rectangles of dough using two triangle.
  3. Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar.
  4. Slice crescent roll dough into 1 inch x 8 inch slices.
  5. Gently lift dough slice and twist opposite ends in opposing directions into a loose rope.
  6. Spiral the rope around itself to form a loose circle/spiral.
  7. Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart.
  8. ...............................


for full instruction please see : jodezehomeandgarden.com

ONE BOWL ZUCCHINI MUFFINS

nce you try my easy one bowl zucchini muffins, you’ll be craving them year round!  They’re tender, sweet with classic zucchini bread oflavors, and perfect for getting little ones to eat extra veggies!

I love to use seasonal ingredients when I can, and the summer is RIPE with great fruits and veggies that are in season!  Pun intended 😉  I was thinking about hitting up a local farmers market the other day, (to make this fantastic heirloom tomato bruschetta!), and I remembered another great vegetable that’s perfect in the summer months… zucchini.

Growing up, my Mom made the BEST zucchini bread.  I mean, absolutely mouthwatering… the kind where you can’t have just one piece, it’s impossible!  Various neighbors and friends would bring her some of their homegrown zucchini and she’d make bread… THE bread.  Once I have her permission to share her classic recipe, I’ll be happy to share it here with you all.  Until then, I came up with this recipe for zucchini muffins… like a portable version of her recipe, and one that is ultra easy!


INGREDIENTS

  • 2/3 cup unsalted butter, melted
  • 1 1/3 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 1/2 tsp vanilla extract
  • 3 cups grated fresh zucchini squash (peel first if desired)
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • pinch ground cloves (optional)

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.  Spray muffin pan cups with non-stick cooking spray or line with liner cups.  Set aside.
  2. To a large mixing bowl, add melted butter, sugar, eggs and vanilla and stir to combine thoroughly.  Stir in grated zucchini.
  3. ....................................


for full instruction please see : www.thechunkychef.com

ZUCCHINI BARS WITH CREAM CHEESE FROSTING

What to do…What to do…What to do with all that extra zucchini?  Well, this recipe will make you want to grow more just so you can make these Zucchini Bars with Cream Cheese Frosting. Very easy and the kids will never know the recipe includes zucchini.

Most people have heard of using zucchini to make bread. In fact, you can use zucchini to make many sweet treats just like you can with carrots. When using zucchini remember to drain it and squeeze out as much liquid as possible.

You can substitute walnuts for the pecans and raisins or craisins for the dates. I personally like the use of dates in this recipe. The Zucchini bars would also be good made with black walnuts. Black walnuts have a very strong unique taste that you either love or hate. I have a few recipes using black walnuts that I need to share.


Ingredients

  • Cake
  • 1 cup unsweetened applesauce
  • 1/4 cup oil
  • 2 cups sugar
  • 3 eggs
  • 2 cups King Arthur all purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/4 tsp. pumpkin pie spice
  • 2 cups shredded zucchini, drained, (about 1 medium)
  • 3/4 cup shredded sweetened coconut
  • 1 1/2 cup chopped pecans, optional
  • 1/4 cup chopped dates, optional
  • 1 tsp. Rodelle Vanilla Extract
  • 1 cup crushed pineapple with juice (use can with juice, not syrup)
  • Cream Cheese Frosting:
  • 4 oz. butter, softened
  • 4 oz. cream cheese, softened
  • 1 tsp. Rodelle Vanilla Extract
  • 2 cups powdered sugar

Instructions
Cake

  1. Pre-heat oven to 350 degrees.
  2. In a large mixing bowl combine on low-speed applesauce, oil, sugar, and eggs
  3. In another bowl sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
  4. Slowly add to mixing bowl with mixer on low speed.
  5. ...........................


for full instruction please see : dadwhats4dinner.com

LOW CARB CREAM CHEESE FUDGE

I first thought I would make this recipe as a frosting for some cookies I was making but then as I was mixing it, I saw how it was coming together and though hmmm I bet this would set us really good as a fudge.  I put the ingredients in a pan and a little while later I had this yummy fudge. This does make a great frosting also btw. I have used it for cookies and muffins. Just don’t let it set up or it will be too hard to spread.

You can add more sweetener to this also. I use about 1/2 cup because it’s enough for me. But taste it as you go and add more if you like it sweeter. Also you can add nuts if you like.


Ingredients

  • 1 Stick Butter I use salted
  • 2 oz. Bakers Unsweetened Chocolate
  • 1 Tablespoon Vanilla
  • 1 8 oz. package Cream Cheese  softened
  • 1/2 Cup Stevia  or any sweetener or your choice to taste

Instructions

  1. Place butter and chocolate in a small pan and melt oven low heat. When chocolate and butter is just melted add vanilla and sweetener and blend together.
  2. .............................


for full instruction please see : mariasmixingbowl.com

Cheesy Bacon and Egg Breakfast Bombs (With VIDEO)

It gets even better than that; you can make these ahead. That's right! Prep them the night before and pop them in the oven in the morning.

We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a scrumptious breakfast or brunch recipe perfect for the holidays with family and friends, starring one of my favorite ingredients: Bacon!!!

Nothing says 'holiday' like starting the day with a special breakfast.

Whether it is Thanksgiving, Christmas, New Years or a Father's Day I love starting the day off with a scrumptious homemade hot breakfast.

As I have shared many times, I am not much of a morning person. Which kind of throws a wrench in those morning breakfast plans.

I would love to get up at 5 AM and start making breakfast from scratch. But let's be honest, that's not happening!


INGREDIENTS

  • 1 pound Jones Dairy Farm Cherrywood Smoked Sliced Bacon
  • 4 large eggs
  • 2 tablespoons whole milk
  • 1/8 teaspoon kosher salt
  • pinch black pepper
  • 16 frozen dinner yeast roll dough balls
  • flour (to dust counter)
  • 8 ounces shredded mild cheddar cheese
  • 1 medium jalapeno, diced
  • 1/4 cup roasted red peppers, diced
  • Garlic Herb Butter
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon kosher salt

INSTRUCTIONS

  1. Prepare bacon. I love my bacon in the oven. Bake at 400ºF on a baking sheet. Cook 15-25 minutes or until desired crispness is reached. Remove from oven. Allow to cool and chop into bite size pieces.
  2. Meanwhile: Prepare the eggs. In a medium bowl combine eggs, milk, salt, and pepper. Whisk until completely combined. Spray a small skillet with non-stick cooking spray. Heat skillet over medium heat. Add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. Do not cook until they are completely dry, or they will be very dry in the breakfast bomb. Set aside to cool.
  3. ...............................


for full instruction please see : www.theslowroasteditalian.com

Baked Cinnamon Cream Cheese Roll-Ups

Can you believe I actually had to convince my children to try these? They’re deeply suspicious of all new foods (ugh), and were skeptical when I said brightly “they’re really good!! Try one!”.

I think they’re onto me, because I also said that about asparagus a few weeks ago, and they did try it. And hated it.

I guess I kind of deserved that one.

Anyway – the cinnamon-y deliciousness of these Cinnamon Cream Cheese Roll-Ups hit their nostrils, and they deigned to taste it. Naturally, their mother was right (as always – we’ll forget about the asparagus incident).


Ingredients

  • 10-12 slices bread (any kind)
  • 4 oz cream cheese , softened
  • 3 Tbs powdered sugar
  • ½ cup sugar
  • 1 tsp cinnamon
  • ½ cup butter , melted

Directions

  1. Preheat the oven to 350F.
  2. Slice the crusts off the bread
  3. Using a rolling pin, flatten the bread out.
  4. Combine the cream cheese and powdered sugar until smooth.
  5. Lay out 2 shallow dishes (I use pie plates sometimes)
  6. Combine the sugar and cinnamon until well combined and add to one of the shallow dishes.
  7. .............................


for full instruction please see : www.kyleecooks.com

The Perfect Crusting Buttercream

or any cake that I want the frosting to be able to hold its shape!

This makes quite a bit, but can be refrigerated quite easily.

Ingredients

  • 2 pounds powdered sugar
  • 1 c shortening (check alternate method for butter)
  • 2 tsp. vanilla extract (use clear if want white frosting)
  • 1/2 c to 3/4 cup whole milk
  • pinch salt

Instructions

  1. Cream shortening and vanilla in mixer for 2-4 minutes. Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.
  2. Alternate Method:
  3. ...........................


for the full recipes please visit : iambaker.net

CHEESE TACO SHELLS FOR A LOW CARB TACO NIGHT!

Mexican food is my favorite especially tacos, so when I started eating low carb I immediately went in search of a low carb taco recipe and I discovered Cheese Taco Shells. Guys, these things are life changing! Low Carb Cheese Taco Shells are the perfect keto dinner! They are easy to make (even though they take a little time) and I think they taste better than the original 🙂

Step 1: Start by lining a baking sheet. You can use parchment paper but a silicone mat is the best because the cheese comes off easily every time. Then you drop little piles of shredded cheddar cheese on to the sheet. For cheese taco shells I suggest using about 1/4 cup of cheese per shell.

Step 3: Shape your cheese taco shells. Use two glasses and sit a thick handled spoon (or whatever utensil you have) across the glasses. You’ll want the handle to be thick enough that it will leave a space of about 3/4″ in the curve of your taco. It doesn’t have to be precise! Let the cheese cool for a minute then lift it off of the baking sheet and drape it over the spoon handle. Let it cool completely, this only takes about 5 minutes, and you have a low carb taco shell!

Want to try a different shape? These cheese taco shells are easy to mold. We used a mini muffin tin to make our Low Carb Taco Bites!


Ingredients

  • Cheese Taco Shells
  • 2 cups Cheddar cheese , shredded
  • Taco Meat
  • 1 pound Ground beef
  • 1 tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Salt
  • 1/4 cup Water
  • Toppings for taco: Sour cream, avocado, cheese, lettuce, etc.

Instructions

  1. Preheat oven to 350F.
  2. On a baking sheet lined with parchment paper or a silicone mat place 1/4 cup piles of cheese 2 inches apart. Press the cheese down lightly so it makes one layer.
  3. Place baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are brown.
  4. Let the cheese cool for 2-3 minutes then lift it up and place it over the handle of a spoon or other utensil that is balanced on two cups.
  5. ..............................


for the full recipes please visit : www.homemadeinterest.com

Lemon-Cream Cheese Crescent Danish

With just a few ingredients, you can make a Danish that’s better than the bakery’s! This lemon and cream cheese version drizzled with a powdered sugar glaze proves it.


Ingredients
Danish
1
can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/3
cup cream cheese spread (from 8-oz container)
3
tablespoons powdered sugar
8
teaspoons lemon curd
Glaze
1/2
cup powdered sugar
2
to 3 teaspoons milk

Steps Hide Images

  1. Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 slices. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge.
  2. In small bowl, mix cream cheese spread and 3 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. Top each with 1 teaspoon lemon curd.
  3. ......................


for full instruction please see : www.pillsbury.com
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