Sweet Cream Cheese Wontons

Sweet Cream Cheese Wontons

Dessert

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

OVERNIGHT OATS WITH KEFIR

Dessert

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

Rustic French Apple Tart

Dessert

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

NO-BAKE PINEAPPLE CREAM DESSERT

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

Dessert

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

Cracked Black Pepper Shrimp Alfredo

Dessert

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

Easy Cream Cheese Danish Pastry

Dessert

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