Tag Archives: cream cheese

Back to the Corner

Mexican Corn Dip

Corn Salsa

It’s the first Monday of the month which means that once again it’s time for the Secret Recipe Club!!!!  I was so excited to see that I had been partnered up with Jessie – aka The Vanderbilt Wife.  After all, how can you not like a blog that sponsors so many amazing charities!  For the longest time I was planning to make her delicious peach cake, which would have been perfect for my pit fruit entry but I couldn’t move past a certain dish with “magically delicious” in the title.  I’m a sucker for a good dip, as evident from past secret recipe club posts, and since I was hosting a day of board gaming I just couldn’t pass up her Corn Dip.  The only change I made was to up the spice level since everyone attending enjoys things on the hotter side.

Back to the Corner

Serves: Makes 3 cups

Ingredients

  • 3 ears of corn
  • 1 green pepper, diced (optional)
  • 1 can Rotel
  • 8 oz cream cheese (tofutti or dairy)
  • 1 garlic clove
  • 1/4 tsp cayenne powder (optional)

Instructions

  1. Preheat oven to 350
  2. Cut the corn off the cob and then mix in with the remaining ingredients in a large casserole dish.
  3. Bake for 30 minutes, then stir, allow to sit for 5 minutes and Enjoy!
http://www.dancingveggies.com/blog/2014/07/back-to-the-corner.html

Yes – this recipe is magically delicious and magically quick to put together!  While most of it was killed the day of serving there was just enough left to serve on top of some chilaquiles the next evening.  The corn dip added the perfect crunch along with a bit of heat which was perfect.  I also took advantage of some local “early corn” at the market, instead of the canned corn – and while it’s a pain to cut the kernels off I’m a sucker for local produce.   I also tossed in a green pepper for color and extra crunch, which worked perfectly with the corn and tomatoes.  I served this dip hot and cold, and both ways was a hit!

Speaking of local produce I’ve now harvested three cherry tomatoes, with another 40+ on the horizon, and one jalapeno.  At last check there were 10 (!!!) fairy eggplants growing and fingers crossed will be able to pick some this week!  The cold snap we had the other day also brought some life back to my arugula so maybe that’ll give up another harvest?  So far so good – just have to hope the weather continues to cooperate.   Thanks again for stopping by for another awesome SRC!

The Power

Cheesy Toast

cheesy_toast

I totally blame Becca over at Amuse Your Bouche for today’s post – when I saw her cheesy toast variation the other week I got a total craving.   I don’t remember the first time I had cheesy toast but I’m going to guess it was a case of my mom not having enough bread for grilled cheese sandwich and going with an open-faced variation.  Also should note as this point that I’m a HUGE fan of open-face sandwiches so thanks mom :-)  This extends as far as stripping my burgers which is why I tend to load up my cheesy toast with all sorts of goodies.  I want the bread to just barely be hanging on so in part it does become a balancing act of figuring out how many toppings a piece can handle. I also used two different spreads (or smears) as I couldn’t decide which one would work best, one being vegan and one being not so vegan.  That is of course assuming that vegan bread is being used, something I can assume since I made my own peasant bread using dairy-free stick “butter”.

Cheesy Toast

Serves: Serves 4, as a side

Ingredients

  • 1 cup kale, chopped
  • 1 tsp olive oil
  • 1/4 tsp pepper
  • 4 slices bread (assuming 1 per person)
  • 2 tbsp tofutti cream cheese (or dairy cream cheese)
  • 1/2 tbsp chives
  • 2 tbsp yogurt spread
  • 2 roma tomatoes, sliced
  • 4 pieces Daiya slices, provolone variety (or dairy variety)

Instructions

  1. Place the kale in a small bowl and massage in the olive oil over 5 minutes, toss in the pepper and set aside.
  2. In another small bowl, blend together the cream cheese and the chives until well mixed. Set aside and allow to continue softening.
  3. Preheat oven to Broil - Low
  4. Spread the cream cheese chive mixture over half of the bread pieces and then layer on the tomatoes and the massaged kale. Top with a slice of cheese.
  5. Repeat the process with the yogurt spread on the other two pieces. Then place all the slices on a cookie sheet.
  6. Broil for 5-7 minutes, or until cheese has melted and has started to bubble. Allow to cool on the sheet for another 5 minutes then Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/06/the-power.html

The more I use Daiya, the more I’m starting to enjoy it in the melted form.  The texture still drives me crazy when it’s raw but that all goes away once it melts.  I’m also hoping to find some more varieties of cashew cheese as there are occasions where I can’t melt the cheese but would still like to have some, such as cold salads.  I’m also sending this open faced cheese sandwich over to 52weeksofcooking for their historic foods challenge since this Depression Era treat has become a comfort classic over the past (almost) 100 years.   Also cool to note that the original version was open-faced and it wasn’t until the 60s that the top piece was added.  Important to note that the cheese on toast is historically different than an open faced cheese sandwich, something that has been around since the 15th century – the toasting makes all the difference!

In gardening news, I have a good dozen green cherry tomatoes growing and today my first little pepper joined the party.  I’ve also got lots of purple flowers on my fairy eggplant but so far no lil eggplants, fingers crossed that will change.  I’ve never done a container garden before so I’m looking forward to seeing how it does in comparison to my awesome box garden.  I’m also hoping that the guy who bought my place appreciates the awesome box garden and is using it.

Take You There

Ricotta Kugel

I apologize in advance for the brain dump of a post that is to follow, but this is what happens when one decides to see The Hobbit and then go to work the next morning.  I keep telling myself that functioning on four hours of sleep is practice for later in life, but the truth of the situation is I am not as young as I use to be and midnight showings are no longer worth the exhaustion that follows.   However I’m sure by time the next Hobbit movie comes out, I’ll have forgotten all about this and still go to the midnight showing.

Today’s recipe has nothing to do with The Hobbit and everything to do with one of the few dishes I’ve had to make over and over and over again in an attempt to make it edible.  I was in college the first time I attempted to make kugel, using a recipe from a book that will remain nameless because it was just bad.  The dish was cloyingly sweet, putting it a far cry from the amazing kugel I had experienced in Poland only a few months prior.  I tried tweaking that recipe, and recorded my attempts, but it never came together.  I then switched to a recipe I found on AllRecipes.com which had the right level of sweetness but was too dry and more rock-like than pudding-like.   With that I decided to combine elements of both recipes while adding/subtracting a few things until I finally came up with the variation that worked best for me.

Take You There

Serves 3 as a Main Course, 6 as a side

Ingredients

  • 8 oz wide egg noodles
  • 3 eggs
  • 2 tbsp butter, melted
  • 2 oz cream cheese, room temperature
  • 1/3 cup white sugar
  • 3/4 cup ricotta cheese
  • 1 tsp curry powder

Instructions

  1. Bring water to a boil in a large sauce pan and cook the pasta for four minutes, then drain reserving 2 tbsp of the starchy water.
  2. Preheat oven to 375
  3. In a large casserole dish cream together the butter, cream cheese, and white sugar then stir in the ricotta cheese and curry powder. Slowly mix in the starchy water and the noodles.
  4. Bake for 35 minutes, the pudding should be set and the top should be a light golden brown. Allow to cool then enjoy!
http://www.dancingveggies.com/blog/2012/12/take-you-there.html

This recipe still has an element of sweetness to it, without going too far into the “should be a dessert” category.  For the rest of my Hanukkah inspired recipes please check out: Spinach Potato Knish, Cream Cheese Bread, and Sweet Potato Latkes.

Update: This post was written just prior to the horrible incident that happened today in CT.  My thoughts and prayers, and those of my family, go out to the families and victims of today’s horrible crime.  I’m still having a hard time wrapping my head around the senselessness of what happened and can only hope, wish, pray, and dream that something like this never happens again.  

Catch My Breath

Chocolate Cream Cheese Cookies

A little over a year ago I went to a party celebrating the launch of the Food 52 Cookbook, and at that time had some of the most amazing cookies ever.  These cookies were simple and delicious, and could easily be converted to a vegan version making them perfect for family gatherings.   Since then I’ve been messing around with the recipe, adding this and that to get the perfect flavor and consistency for my family.  Currently I have three versions of this cookie: vanilla, chocolate, caramel and working on a nutella variation.  These cookies are easy to put together, and feature ingredients that most people probably have on hand at all times making it even quicker and easier to have fresh cookies.

Chocolate Cream Cheese Cookies

Serves: makes 30 2in cookies

Ingredients

  • 1 stick of butter (soy or milk), at room temperature
  • 3 oz cream cheese (soy or milk or other), at room temperature
  • 3/4 cup white sugar
  • 1 cup 2 tbsp flour
  • 1/2 tbsp 70% (or higher) baking cocoa
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350
  2. Cream together the butter, cream cheese, and sugar. Blend for about 4minutes, or until mixture is fluffy.
  3. Meanwhile sift together the flour, cocoa, and salt. Slowly mix into the cream cheese mixture until everything is blended.
  4. Spoon onto cookie sheets and bake for 11 minutes. Allow cookies to sit on the sheet for at least 3 minutes before removing to a cooling rack. Enjoy!

Notes

Cookies will flatten some while cooling, this is okay!

http://www.dancingveggies.com/blog/2012/11/catch-my-breath.html

I’m submitting these chocolate goodies to this week’s r/52Weeks cooking challenge, which is all about chocolate.  Nothing like some chocolate indulgances right before the next round of holidays, will have to do my best to avoid recreating some of the recipes I’m seeing!

To make the vanilla, caramel, or peppermint versions leave out the cocoa powder and add 1 tsp of the desired extract.  I’m sure other variations are out there and I’m looking forward to trying them all!!!!