My sister-in-law picked up this recipe when she was living in Alabama. It is now one of my favorite appetizers because it is so easy and tastes so good – you can never eat just one bite!
8 oz cream cheese
½ cup mayonnaise
1 cup grated Swiss cheese
2 Tbsp chopped green onion
8 slices bacon, cooked and crumbled
½ cup Ritz crackers, crushed
Bake at 350 degrees for 15-20 minutes, or until hot and bubbly. Serve with tortilla chips or crackers.
4.20.2008
Cream Cheese Dip - by Guest Chef Krista
Cookbook Contest!
FREE COOKBOOK GIVEAWAY CONTEST!
All you have to do is:
All you have to do is:1) post on your blog about Tasty Sensations, with a link to the site.
2) leave a comment with a link to your posting, and your first name and state.
**The winner will be randomly selected on June 1!**
Guest Chef Krista
Tasty Sensations Readers!
Let me introduce you to Guest Chef Krista! I have stolen more than a handful of recipes from this cool cook. She rocks and everything she makes rocks. Here's a little bit about her! I'll be posting her favorite recipes throughout the week, so don't forget to check back. And if you're interested in becoming a guest chef, just email me at heidisrecipes@hotmail.com. Until then, happy eating!
A Little Bit About Guest Chef Krista…
One of my favorite hobbies is cooking. I really enjoy sharing and trying new recipes. I hope that you will enjoy these recipes that I have picked out – they are some of my favorites!
One of my favorite hobbies is cooking. I really enjoy sharing and trying new recipes. I hope that you will enjoy these recipes that I have picked out – they are some of my favorites! 4.19.2008
Sopapilla Cheesecake
This was yummy and very easy! Tasted a little like fresh churros with cheesecake filling and fresh strawberries.
Thanks to my Grandma Miriam for this recipe! She has a load of great ones, and will hopefully be featured as a guest chef in the coming months!
2 pks crescent rolls
8 oz cream cheese (at room temp)
1 & 1/2 cups sugar (divided)
1 tsp.vanilla
1 cube butter
1 tsp. cinnamon
fresh fruit of your choice (optional)
In a 9x13 pan press and stretch 1 can of the rolls til it covers bottom of pan. Mix cream cheese and only 3/4 c of the sugar and vanilla and spread over the rolls. Then pat the 2nd pkg of rolls on top of this, gently so that it covers the bottom layer. Melt butter and add the other 3/4 c sugar and cinnamon, and pour over and spread out to the edges. Bake at 350 degrees for 25 minutes or til lightly browned.
Cool a bit and then put fruit topping over all. Serves about 10.
4.14.2008
Guest Chefs!
I've got several guest chefs lined up! Starting next week! Keep an eye out, and let me know if you want to be one! I'll need the following from you:
- Pic of you in the kitchen (can be funny, can be serious, can be what you wish you looked like - be creative!)
- Your top 5 (or more) recipes - sent to me by email, including title, ingredients, directions, and why you love the recipe. Include a picture if you have one.
This will be fun! And, if you're a lucky guest chef, you might just find some good mail coming your way.
Pineapple & Vegetarian Enchiladas
My blogger friend, Wendi, gave me the idea to try these by enticing me with the words, "If you like pineapple on your pizza, you'll probably love these." Wendi did not disappoint! These were great! Even better than I had hoped. Served with a previously posted hit, the Black Bean and Avocado Salsa. Mmmmmm....A delight for the senses.
I modified and made some pineapple enchiladas (thanks for the idea Wendi!), from the recipe below. I then had 3 huge burrito tortillas left in the pack, so I made another vegetarian version as well. My husband raved about both kinds!
Pineapple Version
1 (15 oz.) can crushed pineapple, drained
1/2 c. sour cream
2 c. shredded colby & monterrey jack cheese, divided
1 (10 oz.) can mild enchilada sauce, divided
5 huge flour tortillas
Vegetarian Version
3 flour tortillas
1 c. shredded zucchini
3/4 c. chopped mushrooms
1/2 c. cheese
1/4 c. sour cream
Preheat oven to 375. In a bowl combine pineapple, sour cream, and 1 c. cheese. Pour 1/4 c. enchilada sauce in the bottom of a 9 x 13 inch baking dish. Fill tortillas with pineapple or vegetarian mixture (or like I did, some of each), roll and place in dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese. Bake for 30 minutes or until bubbly. I like to let the edges really brown up a bit.
Free Williams Sonoma Gift Certificate Contest!
I love free giveaways - and all you have to do is leave a comment and post on your blog! Enter here. You could be the lucky winner of $50 at Williams-Sonoma!
4.08.2008
Looking for Guest Chefs!
I know there are lots of you closet cooks out there! I'm looking to start spotlighting a guest chef each week with their favorite recipes. If anyone is interested, or if you know someone who might like to be in the kitchen spotlight, please leave a comment or email me at heidisrecipes@hotmail.com
Guest Chefs will begin in late April!
4.07.2008
Perfect Party Cake - Daring Bakers Challenge #2 Completed
I was supposed to post this Daring Baker challenge on March 30, but was out of town, so better late than never!
I made this cake for Easter. It was yummy - I skipped the buttercream frosting, because I like it a little lighter - so I made frosting with cool whip, crushed pineapple and coconut cream pudding mix. Perfect Party Cake
adapted from Dorie Greenspan's Baking: From My Home to Yours
makes 12 to 14 servings
Cake
9 oz cake flour
1 tablespoon baking powder
1/2 teaspoon salt
10 3/4 fl. oz. buttermilk
4 large egg whites
10 1/2 oz sugar
2 teaspoons grated lemon zest
4 oz unsalted butter, room temperature
1/2 teaspoon lemon extract
Buttercream
7 oz sugar
4 large egg whites
12 oz unsalted butter, room temperature, cut into 1-in pieces
2 1/4 fl. oz. fresh lemon juice
1 teaspoon vanilla extract
For finishing
2/3 cup seedless raspberry preserves
1 1/2 cups sweetened shredded coconut
Preheat the oven to 350 degrees F. Spray or butter two 9" x 2" round cake pans. Line the bottom of each cake pan with a buttered parchment circle.
For the cake: Sift together the cake flour, baking powder, and salt.
Whisk the buttermilk and egg whites together in a separate bowl.
Combine the sugar and lemon zest in a stand mixer bowl and rub together with your fingers until the sugar is moist and smells like the lemon.
Add the butter to the mixer bowl and beat together with the sugar for 3 minutes on medium speed until the mixture is fluffy and light.
Add in the vanilla extract.
Add in the flour and buttermilk mixtures in alternating additions, starting and ending with the flour mixtures. Be sure each addition is fully incorporated before adding the next.
When everything is added beat the batter for an additional 2 minutes.
Divide the batter between the two pans and bake for 30 minutes in the oven or until the tops are set and springy, and a cake tester inserted into the centers come out clean.
Transfer the pans to wire racks and let cool for a few minutes, then flip and unmold the cakes (run a knife around the sides of the cakes if necessary). Peel the parchment off and flip the cakes back over right side up on the wire racks to finish cooling.
The fully cooled cake layers can be wrapped in plastic and kept overnight or frozen for up to 2 months.
For the buttercream: Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.
Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.
Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.
Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth.
When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth.
Add in the lemon juice and beat until combined. Add in the vanilla.
The buttercream is ready to be used. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.
To assemble the cake: Using a sharp serrated knife, slice each cake layer horizontally in half - Stir the raspberry preserves until it is loose and spreadable.
Place a layer on a cardboard cake round, cut side up. Spread about a third of the raspberry preserves on the cake layer.
Spread a layer of buttercream on top of the preserves. Top with a second cake layer. I found that if you have problems with this, you can spread the buttercream on a second cake layer and flip it over onto the preserve-covered layer - but you have to be very careful doing this or you'll break your cake layer!
Spread preserves and buttercream on the second cake layer as you did with the first. Top with a third cake layer.
Spread preserves and buttercream on the third cake layer as you did with the second. Top with the last cake layer, cut side down.
Use the rest of the buttercream to frost the sides and top of the cake.
Press the coconut over the sides and top of the cake.
The cake is best served a couple of hours after it is assembled to let the flavors develop. You can refrigerate it for up to 2 days, but be sure it is well covered or the cake will dry out. You should also let the cake come to room temperature before you serve it as it does not taste as good cold.
adapted from Dorie Greenspan's Baking: From My Home to Yours
makes 12 to 14 servings
Cake
9 oz cake flour
1 tablespoon baking powder
1/2 teaspoon salt
10 3/4 fl. oz. buttermilk
4 large egg whites
10 1/2 oz sugar
2 teaspoons grated lemon zest
4 oz unsalted butter, room temperature
1/2 teaspoon lemon extract
Buttercream
7 oz sugar
4 large egg whites
12 oz unsalted butter, room temperature, cut into 1-in pieces
2 1/4 fl. oz. fresh lemon juice
1 teaspoon vanilla extract
For finishing
2/3 cup seedless raspberry preserves
1 1/2 cups sweetened shredded coconut
Preheat the oven to 350 degrees F. Spray or butter two 9" x 2" round cake pans. Line the bottom of each cake pan with a buttered parchment circle.
For the cake: Sift together the cake flour, baking powder, and salt.
Whisk the buttermilk and egg whites together in a separate bowl.
Combine the sugar and lemon zest in a stand mixer bowl and rub together with your fingers until the sugar is moist and smells like the lemon.
Add the butter to the mixer bowl and beat together with the sugar for 3 minutes on medium speed until the mixture is fluffy and light.
Add in the vanilla extract.
Add in the flour and buttermilk mixtures in alternating additions, starting and ending with the flour mixtures. Be sure each addition is fully incorporated before adding the next.
When everything is added beat the batter for an additional 2 minutes.
Divide the batter between the two pans and bake for 30 minutes in the oven or until the tops are set and springy, and a cake tester inserted into the centers come out clean.
Transfer the pans to wire racks and let cool for a few minutes, then flip and unmold the cakes (run a knife around the sides of the cakes if necessary). Peel the parchment off and flip the cakes back over right side up on the wire racks to finish cooling.
The fully cooled cake layers can be wrapped in plastic and kept overnight or frozen for up to 2 months.
For the buttercream: Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.
Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.
Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.
Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth.
When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth.
Add in the lemon juice and beat until combined. Add in the vanilla.
The buttercream is ready to be used. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.
To assemble the cake: Using a sharp serrated knife, slice each cake layer horizontally in half - Stir the raspberry preserves until it is loose and spreadable.
Place a layer on a cardboard cake round, cut side up. Spread about a third of the raspberry preserves on the cake layer.
Spread a layer of buttercream on top of the preserves. Top with a second cake layer. I found that if you have problems with this, you can spread the buttercream on a second cake layer and flip it over onto the preserve-covered layer - but you have to be very careful doing this or you'll break your cake layer!
Spread preserves and buttercream on the second cake layer as you did with the first. Top with a third cake layer.
Spread preserves and buttercream on the third cake layer as you did with the second. Top with the last cake layer, cut side down.
Use the rest of the buttercream to frost the sides and top of the cake.
Press the coconut over the sides and top of the cake.
The cake is best served a couple of hours after it is assembled to let the flavors develop. You can refrigerate it for up to 2 days, but be sure it is well covered or the cake will dry out. You should also let the cake come to room temperature before you serve it as it does not taste as good cold.
"Em's Cinnamon Rolls"
These are sooooo good! We found it on allrecipes, and modified it a bit.
INGREDIENTS
1 cup warm milk
1 cup warm milk
2 eggs, room temperature
1/3 cup butter (slightly salted), melted
4 1/2 cups bread flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp yeast
3/4 cup brown sugar, packed
1 3/4 TBS ground cinnamon
1/3 cup butter, softened
1 (4 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 tsp vanilla extract
1/8 tsp salt
DIRECTIONS
Put warm milk and yeast in bowl to bubble for 5 min. Scramble eggs. Place in bowl with remaining ingredients, add yeast mixture. Mix all together, knead well (5-10 min) and let rise in bowl once. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
1/3 cup butter (slightly salted), melted
4 1/2 cups bread flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp yeast
3/4 cup brown sugar, packed
1 3/4 TBS ground cinnamon
1/3 cup butter, softened
1 (4 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 tsp vanilla extract
1/8 tsp salt
DIRECTIONS
Put warm milk and yeast in bowl to bubble for 5 min. Scramble eggs. Place in bowl with remaining ingredients, add yeast mixture. Mix all together, knead well (5-10 min) and let rise in bowl once. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls - we suggest using floss to make 12 equal rolls . Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
Bake rolls in preheated oven until golden brown, about 15 minutes - we suggest covering them with tin foil halfway through to prevent overbrowning. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
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