Chocolate Chip Cookie Dough Mini-Cheesecakes Recipe

Chocolate Chip Cookie Dough Mini-Cheesecakes Recipe

Ingredients

Crust

• 1 cup graham cracker crumbs
• 2 tbsp. sugar
• 1/4 cup butter

Cheesecake

• 8 oz. Philadelphia cream cheese
• 1/3 cup sugar
• 1 egg
• 1 tsp. pure vanilla extract

Instructions Preheat oven to 400 degrees F. Line two cookie sheets with silicone liners or mist lightly with cooking spray and set aside. Meanwhile, in a medium bowl, sift together the flour, baking powder + salt. Cream together the butter and powdered sugar until blended. While it’s blending, crack your egg in a small bowl and beat it gently with your extracts of choice to combine. Add the egg/flavoring mixture and beat to incorporate. Gradually add the flour mixture until a soft dough forms. When most of the dough sticks to the paddle of your mixer, it should be ready. Also, SugarBelle says when she gently presses her finger to the dough, it yields rather than sticks. Turn your dough onto a flat, clean work space very lightly dusted with flour. Separate the dough into two even balls and make a nice dent in the middle of each. Take a butter knife and scrape some food coloring out from each bottle, then wipe the coloring into the dough ball dent (one color per ball). Now, here’s the cool trick: start folding the dough in and around the colored dent in the middle. When you work the dough outside—>in, it will decrease the likelihood you’ll get dye on your fingers once you’ve achieved the color you like, you’re ready to make cookies! Take a small Tablespoon-sized ball of dough from each color and press the dough balls together to form one big ball. Gently roll out the two-toned dough ball into a long snake shape. Starting from one end, roll up cinnamon roll-style until you have a swirly cookie. Roll the edges of the cookie in sprinkles, if desired. Bake the cookies for 7-8 minutes, rotating pans halfway through baking time. Do not overbake them! Allow to cool on the cookie sheets about 5 minutes before transferring to wire racks to cool completely. I’ve found this recipe easily makes two dozen cookies, and they stay quite moist and soft for several days when stored airtight.

Cookie Dough

• 5 tbsp. butter
• 1/3 cup packed light brown sugar
• 1/4 cup sugar
• 1/4 tsp. salt
• 1 tsp. pure vanilla extract
• 1/2 cup flour
• 2/3 cup chocolate chips

Directions: 

1. Preheat the oven to 325 F. Spray mini-cheesecake pan with cooking spray (you can also use a muffin pan with cupcake liners). Set aside.
2. Mix the melted butter, sugar and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom and going up the sides of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Stir in the flour a little bit at a time, on low-speed, and mix until just incorporated. Add the chocolate chips and blend in with a spoon. Set aside.
4. In another bowl, using a mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low-speed just until incorporated. Pour the cheesecake batter into the prepared crust.
5. Using your hand, form round teaspoon-sized clumps, and distribute the cookie dough onto the top of the cheesecake batter.
6. Bake for about 25 minutes, until the top (cookie dough) feels dry. Since cooking times vary with different ovens, I’d recommend checking them at 20 minutes.
7. Move pan to a cooling rack and allow to cool completely.
8. Remove mini-cheesecakes by pushing up on the bottom of pan. 
9. Chill in refrigerator overnight or for at least a couple of hours.

Pumpkin Cream Cheese Muffins Recipe

Pumpkin Cream Cheese Muffins Recipe

For the filling:

8 oz. cream cheese, softened

1 cup confectioners’ sugar

For the muffins:

3 cups all-purpose flour

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground cloves

1 tbsp. plus 1 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree
1

¼ cups vegetable oil

For the topping:

½ cup sugar

5 tbsp. flour

1½ tsp. ground cinnamon

4 tbsp. cold unsalted butter, cut into pieces

Directions: 

For the  filling:

combine the cream cheese and confectioners’ sugar in a mixing bowl and beat well until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours. I was impatient and therefore had to cut the log into globs and use my fingers to scrape them off the knife. It worked, but if you have the time, make the day before and freeze.

For the muffins:

preheat the oven to 350˚ F.

Line muffin tins with liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda, stir to combine.

In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.

With the mixer on low slowly add dry ingredients, mixing just until incorporated.

For the crumble topping:

Combine the sugar, flour and cinnamon in a small bowl. Cut the cold butter into the dry ingredients with a fork until the mixture is crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Slice the log of cream cheese filling into 24 (or so) equal pieces.  Place a slice of the cream cheese mixture into the center of each muffin.  Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle a small amount of the streusel mixture over each muffin.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.

Red Velvet Cream Cheese Filled Cookie Recipe

Red Velvet Cream Cheese Filled Cookie Recipe

Cookies:
1 box red velvet cake mix
2 eggs
1/3 cup oil
1 1/2 tsp. vanilla extract
1/2 C. powdered sugar

Cream Cheese Filling:
4 oz. cream cheese, softened
1/4 C. butter, softened
1 tsp. vanilla extract
3-4 C. powdered sugar

1. Preheat oven to 375 degrees and line pans with parchment paper.
2. In a large bowl, combine cake mix, eggs, oil and vanilla extract.
3. Scoop out pieces of dough that are about 1 tablespoon in size, or a little bigger. (Dough will be gooey.)
4. Drop into powdered sugar and cover with the sugar, then place cookie sheet 3 inches away from other dough balls.
5. Bake for 7-10 minutes and let cool.
6. Filling: Beat cream cheese and butter until smooth. Add vanilla and slowly add powdered sugar until you reach your desired consistency.
7. Pipe onto the bottom of half the cookies, sandwich with another cookie and then roll in coarse sugar to decorate.

Cream Cheese Filled Chicken Recipe

Cream Cheese Filled Chicken Recipe

Ingredients

4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese

1 tablespoon of chopped parsley

1 tablespoon of onion, minced

2 teaspoons of lemon juice
1/4 cup flour

2 teaspoons garlic salt
1/2 teaspoon dry basil

1/8 teaspoon pepper
1 egg, beaten1/2 cup corn flake crumbs



Pre-heat oven to 350. Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick.In a bowl, beat cream cheese, parsley, onion, 1 1/2 teaspoon garlic salt and pepper, basil and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg mixture (Mix egg with 1/2 teaspoon garlic salt), then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.

Crab Rangoon Dip Recipe

Crab Rangoon Dip Recipe

Ingredients

1/4 cup chopped scallions

2 tablespoons each chopped fresh cilantro and ginger

1 teaspoon sugar

two packages cream cheese, softened, 8 ounces each

2 tablespoons lime juice

salt to taste

one can lump crabmeat, 6.5 ounces

Directions

1. preheat oven to 400°. Coat a 3 cup oven proof dish with nonstick spray.

2. Minced scallions, cilantro, ginger, and sugar in a food processor.

3. Add cream cheese and lime juice, then pulse to combine. Season with salt and transfer to a bowl. Fold crabmeat into cream cheese mixture. Transfer to prepare dish. Bake dip until hot in center and bubbly, 15 minutes. Serve dip with fried wonton chips. Makes 3 cups.

Jalapeño Poppers Recipe

Jalapeño Poppers Recipe

Ingredients
1 8-oz package full-fat cream cheese, softened
1 tablespoon smoked Spanish paprika
12 jalapeño peppers
4 strips thick-cut bacon (preferably nitrate free), cut into 1/4" pieces

Directions
Preheat oven to 375 degrees. Whisk together the softened cream cheese and smoked paprika until smooth and evenly combined.

Cut each pepper in half lengthwise, and use a spoon to scoop out the center veins and seeds. Discard the seeds.

Fill the cavity in each jalapeño pepper half with a teaspoon or two of the cheese mixture and place cheese side-up on a baking sheet. Top each pepper with 3 or 4 pieces of the cut bacon.

Bake for 20-25 minutes, or until the bacon is crisp and the jalapeño peppers are fully roasted. Let cool 5 minutes before serving.

Tip: To protect your skin from the natural oils in the jalapeño pepper, which can burn or irritate, rub your hands with a tablespoon olive or vegetable oil as you would hand lotion before you begin working with the peppers.

Stuffed Baguette Recipe

Stuffed Baguette Recipe

Ingredients:

• Baguette about 14-inch long
• 8 oz cream cheese, at room temperature
• 4 oz fresh goat cheese
• 1 large garlic clove, minced
• ½ cup finely chopped red bell pepper (about 1 medium)
• ½ cup finely chopped sun dried tomatoes in olive oil
• ¼ cup finely chopped Kalamata olives
• 2 oz finely chopped spicy salami
• About 2 tbsp minced Italian parsley
• About 1 tsp minced fresh thyme
• Freshly ground black pepper
• Salt to taste (very unlikely since there’re plenty of salty ingredients)

Preparation:

Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.

Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.

Bacon Wrapped Cream Cheese Jalapeno Bites

Bacon Wrapped Cream Cheese Jalapeno Bites

• 8 ounces cream cheese, softened
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon Old Bay
• Pinch of Salt
• 12 Jalapenos, halved & seeded
• 24 – six inch pieces of bacon, uncooked

Preheat oven to 350F.

Combine cream cheese and spices in small bowl.  Spoon mixture into each pepper half, until level.  Wrap each in bacon, and place on baking sheet.  Bake for 40-45 minutes.  Remove and enjoy!

Summer Dessert Pizza Recipe

Summer Dessert Pizza Recipe

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 1-1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• GLAZE:
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/4 cup water
• 1/4 cup orange juice
• TOPPING:
• 4 ounces cream cheese, softened
• 1/4 cup confectioners' sugar
• 1 cup whipped topping
• 1 firm banana, sliced
• 1 cup sliced fresh strawberries
• 1 can (8 ounces) mandarin oranges, drained
• 2 kiwifruit, peeled and thinly sliced
• 1/3 cup fresh blueberries

Directions

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes.
• Press dough into a greased 12-in. x 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack.
• For glaze, combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes.
• For topping, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator. Yield: 12-16 servings.

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