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Countdown Cheesecake

Countdown Cheesecake
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Ingredients
  1. Ingredients
  2. 1-1/2 cups graham cracker crumbs (about 24 squares)
  3. 3 tablespoons sugar
  4. 1/3 cup butter, melted
  5. FILLING
  6. 2 cartons (8 ounces each) spreadable PHILADELPHIA® Strawberry Cream Cheese Spread
  7. 1/2 cup sugar
  8. 1 carton (8 ounces) frozen whipped topping, thawed
  9. 1-1/2 cups sliced fresh strawberries
  10. Red decorating gel
  11. 1 fresh strawberry, halved
Instructions
  1. In a bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 1 in up the sides of a greased 9-in. springform pan. Bake at 325° for 10 minutes; cool.
  2. In a bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Gently spread a third of the filling over crust. Arrange strawberries on top. Spoon remaining filling over berries; smooth top. Refrigerate overnight.
  3. With decorating gel, pipe numerals and the minute and hour hands for a clock dial on the cheesecake. Place strawberry halves at the tips of the clock hands. Yield: 8-10 servings.
Adapted from Kraft.com
Adapted from Kraft.com
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Eggnog Cream Pies Recipe

Eggnog Cream Pies Recipe
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Ingredients
  1. 2 unbaked pastry shells (9 inches)
  2. 4 ounces PHILADELPHIA® Cream Cheese, softened
  3. 1/2 cup confectioners' sugar
  4. 1 teaspoon ground allspice
  5. 1 teaspoon ground nutmeg
  6. 2 cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided
  7. 3-3/4 cups cold eggnog
  8. 3 packages (3.4 ounces each) instant cheesecake or vanilla pudding mix
  9. Additional ground nutmeg
Instructions
  1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks.
  2. In a small bowl, beat the cream cheese, confectioners' sugar, allspice and nutmeg until smooth. Fold in the 8-oz. carton of whipped topping. Spoon into crusts.
  3. In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with additional nutmeg. Cover and refrigerate for 8 hours or overnight. Yield: 2 pies (8 servings each).
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Amaretto Custard Berry Parfaits Recipe

Amaretto Custard Berry Parfaits Recipe
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Ingredients
  1. 1/3 cup sugar
  2. 3 tablespoons cornstarch
  3. 1/8 teaspoon salt
  4. 2-3/4 cups 2% milk
  5. 4 egg yolks, beaten
  6. 2 teaspoons unsalted butter
  7. 1 teaspoon Amaretto
  8. 1/2 teaspoon vanilla extract
  9. 1 cup sliced fresh strawberries
  10. 1 cup fresh raspberries
  11. 4 whole fresh strawberries
Instructions
  1. In a large heavy saucepan, combine sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the butter, Amaretto and vanilla. Cool to room temperature.
  3. Transfer custard to a small bowl; press waxed paper onto surface of custard. Refrigerate until chilled.
  4. Just before serving, spoon 1/4 cup strawberries into each of four parfait glasses. Layer each with 1/3 cup custard, 1/4 cup raspberries and 1/3 cup custard. Top each with a whole strawberry. Yield: 4 servings.
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Banana Nog Recipe

Banana Nog Recipe
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Ingredients
  1. 3 cups milk, divided
  2. 3 cups half-and-half cream, divided
  3. 3 egg yolks
  4. 3/4 cup sugar
  5. 3 large ripe bananas
  6. 1/2 cup light rum
  7. 1/3 cup creme de cacao
  8. 1-1/2 teaspoons vanilla extract
  9. Whipped cream and baking cocoa, optional
Instructions
  1. In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon.
  2. Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving.
  3. Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired. Yield: 11 servings (about 2 quarts).
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Chocolate Cherry Martini Recipe

Chocolate Cherry Martini Recipe
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Ingredients
  1. 1-1/2 to 2 cups ice cubes
  2. 1-1/2 ounces chocolate-flavored vodka
  3. 1/2 ounce cherry brandy
  4. 4 ounces half-and-half cream
  5. 1/2 teaspoon maraschino cherry juice
  6. 1 tablespoon chocolate syrup
  7. 1 maraschino cherry
Instructions
  1. Fill a shaker three-fourths full with ice. Add the vodka, brandy, cream and cherry juice.
  2. Cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Place syrup in the bottom of a chilled cocktail glass; strain vodka mixture on top. Serve with cherry. Yield: 1 serving.
Notes
  1. For a more festive look, martini can be served in a sugar-rimmed glass. Moisten the rim of the glass with water. Sprinkle coarse sugar on a plate; hold glass upside down and dip rim in sugar
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Sweet & Spicy Jalapeno Poppers Recipe

Sweet & Spicy Jalapeno Poppers Recipe
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Ingredients
  1. 6 jalapeno peppers
  2. 4 ounces PHILADELPHIA® Cream Cheese, softened
  3. 2 tablespoons shredded cheddar cheese
  4. 6 bacon strips, halved widthwise
  5. 1/4 cup packed brown sugar
  6. 1 tablespoon chili seasoning
Instructions
  1. Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.
  2. Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
  3. Bake at 350° for 18-20 minutes or until bacon is firm. Yield: 1 dozen.
Notes
  1. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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Buffalo Chicken Dip Recipe

Buffalo Chicken Dip Recipe
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Ingredients
  1. 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
  2. 1 can (10 ounces) chunk white chicken, drained
  3. 1/2 cup buffalo wing sauce
  4. 1/2 cup ranch salad dressing
  5. 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  6. French bread baguette slices, celery ribs or tortilla chips, optional
Instructions
  1. Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.
  2. Bake, uncovered, 20-25 minutes or until cheese is melted. If desired, serve with baguette slices. Yield: about 2 cups.
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New Year’s Eve Cupcakes Recipe

New Year's Eve Cupcakes Recipe
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Ingredients
  1. 1 can (16 ounces) vanilla frosting
  2. Cupcakes of your choice
  3. Assorted jimmies
  4. Green, white and red Air Heads candies
  5. Gold pearl dust
Instructions
  1. Frost cupcakes and sprinkle with jimmies. If necessary, microwave candies on high for 3- to 5-second intervals to soften. Form green candies into champagne bottles. Cut squares from white candies to form labels; press gently onto bottles to attach. Brush bottle tops with pearl dust.
  2. Shape white candy into champagne flutes. Cut thin strips of red candies; twist to form streamers. Decorate cupcakes with bottles, champagne flutes and streamers as desired. Store in an airtight container. Yield: varies.
Holiday Cottage http://www.holidaycottagepage.com/



Black-Eyed Peas & Ham Recipe

Black-Eyed Peas & Ham Recipe
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Ingredients
  1. Ingredients
  2. 1 package (16 ounces) dried black-eyed peas, rinsed and sorted
  3. 1/2 pound fully cooked boneless ham, finely chopped
  4. 1 medium onion, finely chopped
  5. 1 medium sweet red pepper, finely chopped
  6. 5 bacon strips, cooked and crumbled
  7. 1 large jalapeno pepper, seeded and finely chopped
  8. 2 garlic cloves, minced
  9. 1-1/2 teaspoons ground cumin
  10. 1 teaspoon reduced-sodium chicken bouillon granules
  11. 1/2 teaspoon salt
  12. 1/2 teaspoon cayenne pepper
  13. 1/4 teaspoon pepper
  14. 6 cups water
  15. Minced fresh cilantro, optional
  16. Hot cooked rice
Instructions
  1. n a 6-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 6-8 hours or until peas are tender. Sprinkle with cilantro if desired. Serve with rice. Yield: 12 servings.
Notes
  1. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Holiday Cottage http://www.holidaycottagepage.com/



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