MINI CHEESECAKE WITH VANILLA WAFER CRUST
by Ashley Blair, Warren County Dairy Princess
- 2 (8 oz) pkgs cream cheese, softened
- ½ cup sour cream
- ¼ cup sugar
- 2 large eggs
- 2 tsp vanilla
- 24 vanilla wafers
- 1 pkg instant chocolate pudding (small)
- 2 cups milk
Preheat oven to 375 degrees. Beat cream cheese, sour cream, sugar, eggs and vanilla until light and fluffy. Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup. Fill the cups ⅔ full of cream cheese mixture. Bake for 15 to 20 minutes or until set. Chill in refrigerator. While this is chilling, mix chocolate pudding and milk until set. Chill in refrigerator. When read to serve, put a tablespoon of pudding on the top of each cheesecake.
HOLIDAY APPETIZER PIE
- 1 8 oz. pkg. CREAM CHEESE
- 2 Tbsp. MILK
- ½ cup SOUR CREAM
- ¼ cup chopped green pepper
- 1 Tbsp. minced instant onion
- ½ tsp. garlic salt
- 1 small jar dried beef (chopped)
- 2 Tbsp. BUTTER
- ½ cup chopped pecans
- ¼ tsp. salt
Blend softened cheese, milk, and sour cream. Add green pepper, onion and garlic salt. Fold in dried beef. Turn into 8″ or 9” pie pan. In skillet, melt butter, add pecans and salt. Stir and heat. Sprinkle over cream cheese mixture and bake at 350º for 20 minutes. Serve with crackers.
CHEESY PEPPERONI BITES
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon pizza seasoning
- 4 tablespoons butter, cut in pats
- ½ cup pepperoni, diced (low-fat turkey pepperoni is fine)
- 1 cup shredded sharp cheddar cheese
- ¼ cup sliced scallions, optional
- ¾ cup milk
Preheat the oven to 425 F. Lightly grease a mini-muffin pan, or a baking sheet. In a medium-sized mixing bowl, combine the flour, baking powder, salt, and pizza seasoning. Add the butter, working it in until the mixture is crumbly. Add the pepperoni, shredded cheese, and scallions, mixing to distribute. Add the milk, mixing just until everything is evenly moistened. Scoop the dough by the level tablespoonful into the mini-muffin pan. For bigger bites, dollop the dough by heaping tablespoon scoops onto the prepared baking sheet. Bake the biscuits till they’re a medium to deep golden brown, 10 to 14 minutes. Remove the biscuits from the oven, and cool briefly on a rack. Serve warm.
Yield: 16 larger biscuits or 24 smaller appetizer-size biscuits.
You can make them now, bake later: these biscuits are a great candidate for the freezer. Simply make biscuits, shape, and place on a pan. Freeze, then transfer to a plastic bag for storage. When you’re ready to bake, remove them from the freezer, place on a pan, brush with cream, and bake as directed. They’ll take maybe 5 minutes longer, since they’re frozen.
CREAM CHEESE DIPPED STRAWBERRIES
- 1 quart fresh strawberries
- 3 oz. cream cheese
- 1/4 cup granulated sugar
- 2-4 Tbsp. milk
- red, white and blue sprinkles
Wash strawberries and dry with a paper towel. Leave stems on. With an electric mixer, beat cream cheese and sugar together until smooth. Beat in milk, one tablespoon at a time, until desired consistency is reached — it should be thin enough to dip, but thick enough to set on the strawberries. Pour sprinkles into a small bowl. Holding the stem, dip each strawberry into the sweetened cream cheese mixture. Make sure the berries are well-coated with the cream cheese mixture, but leave about 1/4 of the berry tops showing. Gently roll berries in sprinkles to coat on all sides. Place on a serving plate or in a plastic container. Refrigerate until ready to serve.
- 2 Tbsp sugar
- 2 Tbsp butter, melted
- 2 Tsp salt
- 2 cups warm milk
- 4 to 4 1/2 cups flour
- 2 Tbsp instant yeast
- 3 cups shredded cheese of your choice
- 1 egg
- 2 Tbsp milk
- 2 Tbsp finely grated Parmesan cheese
- 1 tsp oregano
- 1 clove garlic crushed
Line a large cookie sheet with parchment paper. Put first four ingredients in mixing bowl or Kitchen Aid mixing bowl. Stir in 2 cups flour and yeast. Mix until well combined and then add the rest of the flour 1/2 cup at a time, until dough can easily be shaped into a ball with all the flour well mixed in. No need to rise. Divide in half. Roll first half out on floured surface, to approximate size of cookie sheet. Roll up on to rolling pin and unroll into cookie sheet. Stretch into shape where needed. Sprinkle with cheese. Roll out second half, a bit larger. Roll onto pin and unroll on top of cheese. Fold under the bottom layer, along edges. Cut through the dough with a pizza cutter on the long axis of the sheet in the middle, then cut through crosswise about 1½ inches apart to create 20 – 24 pieces altogether. Cover with a kitchen towel and let rise 20 minutes. Preheat oven to 425F.
In a small bowl, whisk together the egg, milk, Parmesan, oregano and garlic. Brush evenly over dough. Bake for about 15 minutes, until breadsticks are light golden in color. If a large bubble pops up while baking, simply break with a knife to keep the sticks even. Cut along the seams of the breadsticks and serve warm with soup. Can also be used for kids’ snacks.
RICOTTA FRUIT DIP
- 1 cup ricotta cheese
- 1/2 cup vanilla yogurt
- 1 Tbs honey
- 1 orange
Cut orange in half and squeeze both halves. Combine ricotta, yogurt, honey, and orange juice in a blender till smooth. Cover and chill overnight. Serve with fruit pieces like apples, pears, peaches, grapes to dip.
HOT PIZZA DIP
- 1 pkg (8 OZ.) cream cheese, softened
- ½ tsp. dried oregano
- ½ tsp. dried parsley
- ¼ tsp. dried basil
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 cup pizza sauce
- 2 T. chopped green bell pepper
- 2 oz. pepperoni sausage, chopped
- 2 T. sliced black olives
In a small bowl, mix together the cream cheese, oregano, parsley and basil. Spread mixture in the bottom of a 9-inch pie plate, or a shallow microwave-safe dish. Sprinkle ½ cup of the mozzarella cheese and ½ cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.
Sprinkle with remaining cheese, then top with green pepper, pepperoni, and olive slices. Cover and microwave for 5 minutes. Serve hot.
- 1 – 3 ounce package cream cheese
- 8 ounces sharp process American cheese OR sharp cheddar cheese
- 1 Tbs lemon juice
- 1 tsp worcestershire sauce
- 1/4 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp dried parsley
- 1/4 cup finely chopped pecans
Shred sharp cheese; add cream cheese in a microwave safe bowl, and zap for 20 seconds to soften cheeses; let stand for a minute. Add all other ingredients except nuts and beat with an electric beater till light and fluffy. Shape in roll about 6 inches long on wax paper, then wrap; chill for 15 minutes until slightly firm. Remove from refrigerator and unwrap. Sprinkle nuts over the log and roll over until all the nuts are embedded. Cover with plastic wrap and chill for at least one hour before serving.
SUPERBOWL CHEESE POPCORN
- 4 quarts popped popcorn
- 1/3 cup melted butter
- 1 teaspoon seasoned salt
- 1/3 cup grated Parmesan or Sharp American cheese
- 1/3 cup bacon bits
Pour freshly popped popcorn in a large bowl. Combine butter with seasoned salt.Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.
CHERRY CREAM CHEESE SPREAD
Set out cream cheese for an hour to soften. Meanwhile, pit and chop cherries. Cream the cheese with a fork, adding the sugar and cinnamon, then stir in the cherries. Spread on toast, bagels, or graham crackers, for a wholesome breakfast or snack. It will keep in the refrigerator up to 4 days.
CREAMY BLUE CHEESE DIP
- 1 – 8 oz. carton cottage cheese
- 6 oz cream cheese, softened
- 2 Tbs crumbled blue cheese
- 1/4 cup milk
- 1 small clove garlic, or a few shakes of garlic powder
- a few drops of hot pepper sauce
Pour milk and cottage cheese into a blender. Cover and blend at high speed for 20 seconds. Add remaining ingredients and blend for another 30 seconds on high. Makes about 2 cups of dip for all kinds of yummy things – chicken wings, celery, chicken nuggets, tomato chunks, cheddar cheese chunks, broccoli, if you can hold or spear it, you can dip it!
BEEF 'N CHEESE WRAPS
by Daniela Shriner, 2004 Dairy Princess
- 4 flour tortillas (10 inch)
- 1 – 8 oz. pkg. onion and chive cream cheese spread
- 1 cup shredded carrots
1 cup shredded Monterey Jack
- 1 lb. thinly sliced cooked roast beef
- leaf lettuce
Spread one side of each tortilla with cream cheese, top with the carrots and shredded cheese. Layer with beef and lettuce. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 30 minutes. Cut in one-half or one inch slices.
by Melissa Spory Beidler, 1992 Dairy Princess
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded Cheddar cheese
- 1 cup chopped seeded tomatoes
- 6 bacon strips, cooked and crumbled
- 1 Tbs chopped green onion, optional
Combine all in a 2 quart bowl, then refrigerate at least 4 hours to let the flavors meld. Serve with crackers or chips of your choice.
- 1 cup shredded Cheddar cheese, mild or sharp
- ½ cup butter, room temp
- 1 cup crisp rice cereal
- 1 cup flour
- ½ teaspoon hot pepper sauce
Blend all ingredients in a mixing bowl, then pinch off marble-sized pieces and place on lightly greased baking sheet. They will slump slightly while baking, so space at least 1 inch apart. Bake at 350° 10 to 15 minutes, until lightly browned. Store in an airtight container.
- 2 medium cucumbers
- 1 8 oz. pkg. cream cheese
- 1 can (4½ oz.) small shrimp, rinsed and drained
- 2 Tbs. chili sauce
- 2 Tbs. finely chopped red pepper
- 1½ tsp prepared horseradish
- ½ tsp dried basil
- ¼ tsp seasoned salt
- dash of pepper
Peel cucumbers, trim ends. Cut each horizontally in half, and scoop out seeds. Sprinkle centers with salt. Turn over and place on paper toweling to drain for at least 30 minutes. Meanwhile, combine remaining ingredients in a small mixer bowl. Beat on high speed until well blended. Fill cucumbers with the mixture and wrap loosely in plastic wrap. Chill 1 to 2 hours. To serve, cut cucumbers into ½ thick slices. Garnish as desired. Yield: about 5 dozen.
VIDALIA ONION DIP
Preheat oven to 350º . Chop the onion. In mixing bowl combine the Swiss cheese and the mayonnaise. Mix together and then add onion. Put into an lightly greased pie pan. Sprinkle liberally with Parmesan cheese and bake for 30 minutes. Serve with crackers.
This is a traditional Easter food among those with an East European heritage.
- 12 eggs
- 1 qt. milk
- 2 Tbs. honey
- 1 tsp. salt
In a large saucepan, beat all the eggs with a whisk. Add milk, honey, and salt, and whisk some more. Cook over low heat, whisking frequently until the mixture forms curds, looking like soft scrambled eggs (about 20 minutes). Do not rush it, take care not to heat it too high. There will be some liquid remaining; you will know it’s done when the liquid is fairly clear. Place a clean tea towel or doubled cheese cloth in a colander in the sink, and pour the mixture into it. Once it drains, tie the towel or cloth tightly to squeeze out more liquid, and leave in the colander in a large bowl. Let drain in the refrigerator overnight, then untie the towel and invert onto a plate. Serve with cold kielbasa or ham, with horseradish sauce.
REAL ONION DIP
- 1 Tbs olive oil or garlic oil
- 1 Tbs butter
- 2 onions (sweet or yellow), diced, to make 1½ cups
- 2 to 3 medium cloves garlic, peeled and chopped
- ½ cup water OR ½ cup white wine or sherry
- 1 cup sour cream
- 1 cup (8-ounce block) cream cheese, at room temperature
- 2 Tbs mayonnaise
- ¼ to ½ tsp salt, to taste
- ¼ to ½ tsp Worcestershire sauce, to taste
Heat the olive oil or garlic oil and butter in a frying pan set over medium heat, and add the diced onion and minced garlic.
Sauté slowly, stirring occasionally, till the onion is soft and golden brown, about 25 minutes. Add the water/wine to the onions, and continue to sauté gently till the liquid is mostly absorbed, stirring frequently, about 3 to 5 minutes.
Remove the pan from the stove, and transfer the onion and garlic to a plate to cool.
In a blender, or with an electric mixer on low speed, mix the sour cream, cream cheese, and mayonnaise till smooth. Add the onions. Add salt and Worcestershire sauce to taste. Refrigerate till ready to serve.
PITA POCKET PIZZA
- 6 pita rounds
- 1 pint pizza sauce
- 1 lb. Mozzarella cheese, shredded
- 2 cups topping of your choice (pepperoni, peppers, mushrooms, etc.)
Preheat oven to 350° Cut pitas in half to make half-circles; split to make pockets. Divide toppings and cheese into twelve equal parts. Spoon about 3 tablespoons of sauce inside, add toppings and cheese, then lightly press down the edge. Place pita halves on two cookie sheets and place in hot oven for 15 minutes. Some of the cheese will ooze out, no matter. Remove the pans from oven and allow to cool on racks a minute or so, then use a spatula to lift the pitas onto another rack with wax paper underneath to catch the drippings. Let cool a couple minutes till you can handle them without getting burnt.
POTATO CHEESE BOATS
- 6 medium russet potatoes (the long types)
- 1 lb. loose sausage OR 1 lb. ham
- 1 lb. cheese of your choice (Mozzarella, American, cheddar)
- 1 medium onion, chopped
- 1 small jar green chilis (optional)
Wash and scrub potatoes and pierce with a fork in a couple spots, then place on the middle rack in a 400° oven for 35 minutes. While baking, if you use sausage, fry slowly in a large skillet, breaking it up into little pieces till no longer pink. Drain the grease, and add the onion, sauteeing till light brown. Chop up the cheese (and chopped chilis) and add to the skillet. Stir until the cheese begins to melt, then remove from heat. If you use ham, chop the ham and add to sauteed onions, then add the cheese at the same time (no need to cook the ham), and the chopped chilis.
Remove potatoes from oven and set on a rack to cool a bit till you can handle them without burning your hands. Slice horizontally, and scoop out most of the potato – use to make potato pancakes or mashed potatoes – and spoon the meat/cheese mixture into the well.
Place on a cookie sheet and return to 400° oven for ten minutes, or until the cheese starts to brown. Remove and let cool a bit before serving.