Whipped Cream Cream Cheese Frosting...

• Not sure about this one just yet....it does not work with half and half (like the note below says)

I ended up using 1 small package of jello mixed with ice....then stirred in 8 oz. carton of whipped topping....made a great angel food cake topping...but it is still not a frosting...

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• YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! 
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• I've combined a couple of recipes and hope this works......I think I will use this to frost an angel food cake for Kara's Birthday tomorrow....with  fresh strawberry sauce drizzled over it.....
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• Whipped Cream Cream Cheese Frosting
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1/2 cup white sugar  (may want to use powdered sugar...up to 1 3/4 c.) 
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract 
• 1 1/2 to 2 cups heavy cream
• Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

One lady online noted that she had used this for a wedding cake.... For sturdiness, I added a package of gelatine powder just before decorating as the cake would be sitting in the fridge overnight, and out on a table for a few hours. Definately a good alternative to supersweet buttercream.


My question??  Can I use half & half to make whipping cream? You will be able to make whipped cream. It won't be as fatty a mouthful as heavy cream, but you will be able to whip it up. To make it go well, it needs to be ICE COLD to start off with. Put it in the coldest part of your fridge, and then stick in the freezer just before you plan to whip it. Do not remove it from refrigeration until you plan to use it. Don't take it out, then leave it on the counter while you are assembling your whipping apparatus. Only take it out to pour it into your bowl for whipping. Sticking the bowl you plan on whipping it in into the freezer is a great idea. The colder you keep it, the better it will turn out. Cold bowl, cold half n half, and a fast and furious whip.

Caramel Cashew Bars

Caramel Cashew Bars......recipe from Pillsbury
16.5 oz. Pillsbury Chocolate Chip Cookie Dough (OR make your own)
11.5 oz Milk chocolate chips (2 cups)
18 oz. caramel apple dip (1 1/2 cups)
3 c. crisp rice cereal
11/4 c. Cashew Halves and Pieces
Heat oven to 350°F. In ungreased 13x9-inch pan, press dough evenly in bottom of pan to form crust.
Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.
Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.

Brownie Cheesecake

This looks like another great cheesecake....

Brownie Cheesecake

Crust:

30 Creme filled Chocolate Cookies, crushed

1/4 c. butter, melted

Filling:

24 oz. Cream Cheese, softened

1 c. sugar

1 T. Vanilla

1 c. sour cream

1 c. whipping cream

4 eggs

1//4 c. flour

1 1/2 c. brownies, coarsely chopped

Topping:

1 c. milk chocolate, chopped

1/3 c. whipping cream

1/4 c. white chocolate, melted

In medium bowl, stir together all crust ingredients. Press into bottom (and 1 inch up the sides) of a 9-inch springform pan. Wrap pan with heavy-duty foil; freeze 30 minutes.

 In large bowl, beat cream cheese, sugar and vanilla at medium speed until blended. Beat in sour cream and 1 cup cream. Add eggs one at a time, beating just until blended.  Slowly beat in flour, then gently fold in brownies.

Place springform pan in large baking or broiler pan. Pour batter into crust (batter will come to within 1/4 inch of top edge). Add enough hot tap water to baking pan to come halfway up sides of springform pan. Bake 1 hour 15 minutes to 1 hour 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Remove springform pan from baking pan; remove foil. Cool completely on wire rack. Refrigerate overnight.

Melt milk chocolate and 1/3 cup cream in medium saucepan over low heat, stirring until smooth. Pour over top of cheesecake; let stand 10 minutes.

Pour white chocolate into small resealable plastic bag; snip off corner of bag. Drizzle chocolate over cheesecake. Refrigerate at least 1 hour. Refrigerate leftovers.

Almond Joy Cake.....

This recipe popped up on facebook as a blue ribbon winner, and it sure does sound yummy!  I've never bought a coconut cake mix....didn't know there was such a thing.  I think I'm gonna have to try this!!


ALMOND JOY CAKE
Cake:
1 Duncan Hines Coconut Supreme Cake Mix
3 Eggs
1/2 c. Butter, melted
1 1/3 c. Milk
2 t. pure Vanilla
Frosting:
1/2 c. Butter, softened
2/3 c. Cocoa
3 c. Powdered Sugar (more, as needed)
1/3 c. Milk (more, as needed)
1/4 t. Salt
2 t. pure Vanilla
Toppings:

2 c. Flaked Coconut, toasted

1 1/2 c. Sliced Almonds, toasted

Mix all cake ingredients together in a large mixing bowl and beat 2 minutes. 
Pour batter into 2 - 9 inch round pans that have been sprayed and lined with waxed paper. 
Bake at 350 for 25 to 30 minutes.  Cool on wire rack for 10 minutes and then remove cake from pans and cool. 
For Frosting; cream together the butter and cocoa, then add the remaining ingredients and beat for 2 minutes, or until light and fluffy (adding more powdered sugar or milk as needed).   
Place one cake layer on cake platter, spread with about 1 cup of frosting, sprinkle with 1 1/2 c. coconut and half of the almonds.  Stack on the next layer of cake and frost the entire cake.  Sprinkle remaining coconut around the edge of top layer and around the base of the cake.  Sprinkle the remaining sliced almonds inside the coconut ring on the top of the cake.  

Yummy Cream Cheese Filled Cupcakes

I have posted this idea on here before but was asked to put it together in one actual recipe.....so here it is.  

The best cupcake you have ever eaten!!

YUMMY Cream Cheese Filled Cupcakes

1 Chocolate Fudge Cake Mix (or any flavor you like)

8 oz. Cream Cheese (1/3 less fat works fine too)

1/2 c. sugar

1 egg

1/2 c. milk chocolate chips

Cream Cheese Frosting

1/2 c. Butter flavored Crisco Shortening

1 lb. powdered sugar

1/2 t. salt

1 t. pure vanilla

1/3 c. milk

Candy Sprinkles

Mix cake mix as directed on box. Line muffin pan with 24 to 30 cupcake papers and spray them with cooking spray. Fill cupcake papers slightly over 1/2 full with cake batter. Beat together the cream cheese, sugar and egg until smooth and creamy. Fold in the chocolate chips. Using a small cookie scoop place a dollop of cream cheese mixture on top of the cake batter in each cupcake paper. Bake at 350 for 20 minutes, as these bake the batter comes up around the cream cheese making a self filled cupcake that is so YUMMY. Cool. Beat together all frosting ingredients. Using a pastry bag or knife swirl the frosting on the top of each cupcake and sprinkle with candy sprinkles. Makes 24 to 30 cupcakes.

 

This is the easiest way to fill a cupcake and the taste is better than you ever imagined!! You are gonna love these cupcakes! Use any flavor cake mix you like, this filling goes great with any one. If you want to make your own cake batter recipe that will work too!

Lemon Gooey Butter Cake

"This dessert is so creamy and flavorful, thanks to the PHILADELPHIA Cream
Cheese that really puts this dessert over the top. And whipping up my Lemon Gooey
Butter Cake using PHILLY in my filling makes for the creamiest center y’all have
stuck a fork into! "     Paula Deen

I'm thinking I'll use a Lemon Cake Mix for this one!!!  It sounds so yummy....I can
almost taste it!!

Lemon Gooey Butter Cake

cake:

1 yellow cake mix

1 egg

1 stick butter, melted

zest of 1 lemon, (see below)

filling:

8 oz. Philadelphia cream cheese, softened

2 eggs

2 large lemons, juice and zest

1 tsp. of vanilla

1 stick butter, melted

1 lb. powdered sugar

Preheat oven to 350º F.   Combine the cake mix, egg, zest from 1 lemon, 
and 1/2 c. melted butter and mix well with an electric mixer.  Pat the 
mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

Prepare Filling: In a large bowl, beat the cream cheese until smooth.  
Add the eggs, lemon juice, remaining lemon zest, vanilla, and 1/2 c. 
butter and beat together.  Next, add the powdered sugar and mix well.  
Spread over cake batter and bake until lightly browned on top and set 
but still jiggly, about 45 minutes. Make sure not to overbake as the 
center should be a little gooey.   Cool and sprinkle with powdered sugar.  

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Oven Baked Frittata Pie

The PHILADELPHIA Cream Cheese creates a moist texture when combined with the Bisquick that makes this OVEN BAKED FRITTATA PIE a great one dish meal packed full of veggies and bacon. Add any combination of veggies and meat that you like; or, leave out the meat for a meatless meal because the eggs and cheese make a complete protein. Hope you enjoy it as much as I do!

OVEN BAKED FRITTATA PIE
1 c. Bisquick
1 1/2 c. Zucchini, grated (fresh or frozen) 
1/2 c. Red & Green Pepper, diced (fresh or frozen)  I freeze them in my leftover KRAFT cheese jars
1 1/2 c. grated Cheddar Cheese, divided
2 T. Olive Oil
1 medium sized Onion, grated

1 c. cooked Ham or Bacon or Chicken, diced
1/2 t. Salt
1/8 t. Pepper
4 oz. PHILADELPHIA Cream Cheese, softened
4 eggs

1 T. chopped, fresh Sweet Basil and some sprigs for garnish

½ t. Italian Seasoning

Combine in large bowl:  bisquick, zucchini, onion, peppers, 1/2 the cheese, oil, salt & pepper and the chopped basil.  In small mixing bowl beat together, cream cheese & eggs until fluffy.  Add egg mixture to Bisquick mixture and stir until well combined.  Pour into a sprayed casserole or souffle dish (I use an 8 x 12 x 2 inch oval shaped dish).  Bake at 350 for 30 to 40 minutes, until golden brown (custard cups only take about 20 minutes to bake).  Remove from oven and top with remaining cheese and cover with foil until cheese is melted.  Sprinkle with the Italian seasoning and garnish with sprigs of basil and serve.

** If using frozen zucchini or peppers be sure to drain them after they have thawed to remove the excess liquid. 

I made up this recipe a couple of summers ago to help use up an over abundance of summer veggies and have been making it ever since.  In fact, I freeze grated zucchini and diced peppers so I can make this recipe all year long.  I defrost them in the microwave and I can throw this together in just a few minutes using my frozen veggies.   This can also be baked in small custard cups or ramekins for individual servings.   By grating the onion and zucchini no one really knows it is in there because you really can’t see it.  So when you want to make sure your kids are getting their vegetables….grated zucchini is usually never detected by kids….especially in cookies or brownies.

This can be served for breakfast, lunch or dinner…..you decide.  

Mile High Cherry Pie Trifle

This recipe is a spin off of an old family favorite cheesecake recipe that I converted into a trifle. The best things about this recipe: it is fast and easy to make...NO bake time...it can be made ahead of time....and everyone loves it! For a Patriotic twist...I use 1 can of Cherry Pie Filling and 1 can of Blueberry Pie Filling. For a lighter version…..I use Lite Cherry Pie Filling, 1/3 less fat PHILADELPHIA Cream Cheese, and Fat Free Whipped Topping.

MILE HIGH CHERRY PIE TRIFLE

2 - 21 oz. cans of Cherry Pie Filling, or make your own

1 ½ c. butter flavored Club Crackers, crushed

¼  c. Butter, melted

8 oz. PHILADELPHIA Cream Cheese, softened

1 c. Sour Cream

½ c. Milk

1 - 3 oz. box Instant Vanilla Pudding

12 oz. whipped topping

A Maraschino or fresh CHERRY,for the top

Mix together the crackers and melted butter and set aside.

In a mixing bowl beat together the milk and pudding, on low speed for 2 minutes and set aside.  

In another mixing bowl beat the PHILADELPHIA Cream Cheese until smooth.  Add sour cream, mix well.  

Stir the pudding mixture into the PHILADELPHIA Cream Cheese mixture.  Then fold in the whipped topping and take out ½  c. of this mixture and place it in a prepared pastry bag and set it aside.

In a 2 ½ qt. Trifle bowl or glass bucket, layer half of the cream cheese mixture, half of the crumbs, and half of the pie filling.  REPEAT THE LAYERS.   Then decorate with the top with the remaining PHILADELPHIA Cream Cheese mixture and top it with a CHERRY…..and there you have it MILE HIGH CHERRY PIE TRIFLE. 

Best to chill overnight to blend the flavors….

This is my final entry for the Real Women of Philadelphia Contest.....May 2011

Asparagus Bundles

Nothing says Spring quite like tender spears of asparagus. Combine them with a cheesy sauce in little bread bundles, and they are sure to be a hit for mom this Mother's Day.  I found this too late for Mother's Day but I'm thinking I will still try these out.  Another great recipe from Rhodes.  

Asparagus Bundles

8 Rhodes™ Dinner Rolls, thawed to room temperature OR 1/3 batch of Cool Rise Roll Dough
1 pound fresh asparagus trimmed, cut into 1-inch pieces
4 ounces softened cream cheese
1 tablespoon milk
1 tablespoon mayonnaise
2 tablespoons finely chopped green onion
2 tablespoons capers
salt & pepper to taste
2 teaspoons melted butter
seasoned bread crumbs

Flatten each roll into a 6-inch square. Cover with plastic wrap and let rest. Boil asparagus in 1/2-inch water for 2 minutes. Drain and set aside. Blend cream cheese, milk and mayonnaise until smooth. Stir in onions, capers, salt and pepper. Gently fold in asparagus. Remove wrap from dough squares. Divide asparagus mixture evenly between the squares. Moisten edges of each dough square with water. Bring edges together and twist to resemble bundles. Brush lightly with melted butter and sprinkle with bread crumbs. Bake at 375°F 15-20 minutes or until golden brown.

Chicken Salad

This is the yummy salad that my cousin, Marilyn Warren served last week at her Mother's Day Luncheon.   Thanks for sharing this with me Marilyn.....hope you like it too.

Chicken Salad

Combine:

1/14 cups prepared buttermilk salad dressing

½ c. mayonnaise

3 T.. Half & Half

1 ¾ t.. Beaumonde Seasoning (or sub with Salad Supreme)

1 t. salt

½ . t pepper

Combine:

2 lbs chicken breast, skinned, boned, cooked and cut in bite sized pieces

10 oz. pretty macaroni (I used bowtie)

 3 c. diced celery

2 ½ c. seedless green grapes, Cut in half lengthwise

1 12 oz. package slivered almonds, toasted - Reserve 1 T. for garnish

2 cans 2.25 oz each sliced water chestnuts

½ c. chopped (purple) onion

 ?  Mandarin Oranges

Combine the dressing with other ingredients and refrigerate overnight.

 Line bowl with decorative lettuce, put in salad and garnish with sliced almonds and Mandarin Oranges.

 20 servings

Pie Pan Asparagus

Last Friday Marilyn Warren hosted a Mother's Day Luncheon for a bunch of the Whiteley Cousins.  It was a fun time with great food and a game of Bunco.  This is one of the dishes she served.  I don't usually like asparagus but this was very good.  I was wishing I had taken more.

Pie Pan Asparagus

¼ c. butter

¼ c. flour

¾ c. chicken broth

¾ c. milk

½ c. grated Cheddar cheese

1/4 c. grated Parmesan cheese

½ t. salt

1/8 t. pepper

2 lbs. hot, freshly cooked, medium Asparagus Spears (about 32 to 36)

2 T. grated Parmesan cheese

Melt butter in sauce pan; blend in flour. Add chicken broth and milk and cook, stirring constantly, until mixture is thick and bubbly. Add Cheddar cheese, ¼ c. Parmesan cheese,  salt and pepper; stir until cheese melts. 

Place cooked asparagus in 10” pie pan. Pour sauce over. Sprinkle with 2 T. Parmesan cheese. Broil until bubbly.

Makes 6 servings.

Oven Baked Veggie Frittata

I made up this recipe to help use up an excess of summer veggies and have been making it ever since.  Now, I freeze grated zucchini and diced peppers so I can make this recipe all year long.  I defrost them in the microwave and can throw this together in just a few minutes using my frozen veggies.  The Bisquick makes this frittata a great one dish meal!  If your family really thinks they need meat with their meal go a head and add some diced bacon, ham or chicken.

OVEN BAKED VEGGIE FRITTATA
1 c. Bisquick
1 1/2 c. Zucchini, grated
1/2 to 1 c. Red & Green Pepper, diced
1 1/2 c. grated Cheddar Cheese, divided
2 T. Olive Oil
1 medium sized Onion, grated
1/2 t. Salt
1/8 t. Pepper
4 oz. Cream Cheese
4 eggs
Combine in large bowl:  bisquick, zucchini, onion, peppers, 1/2 the cheese, oil, salt & pepper.  In small mixing bowl beat together, cream cheese & eggs until fluffy.  Add egg mixture to bisquick mixture and stir until well combined.  Pour into a sprayed casserole or souffle dish.  Bake at 350 for 30 to 40 minutes, until golden brown.  Remove from oven and top with remaining cheese, cover with foil until cheese is melted.  Serve.

Philly Brulee

Only 4 ingredients and no cooking......to lighten up the recipe, you could substitute 1/3 Less Fat "Neufchatel" and nonfat Milk - recipe from Cindy Gleason Johnson of RWOP

Philly Brulee

8 ounce(s) of Philadelphia Cream Cheese

3 1/2 cup(s) of Whole Milk

2 5.1 oz Boxes Vanilla Instant Pudding

8 tsp. of White Granulated Sugar

In a bowl add Philadelphia Cream Cheese, and Milk a little at a time and mix (use hand mixer) until thoroughly combined.

Add Pudding Mix and continue mixing until just incorporated (pouring consistency)

Pour into 8 4oz ramekins and chill for about 30 minutes.

Remove from refrigerator and sprinkle 1 tsp White Granulated Sugar on each dessert.

Use cooking torch to caramelize the sugar on each dessert (or broil under broiler until melted).  Serve and enjoy!

Crock Pot Chicken Tostadas

My most recent creation....These are packed full of flavor and so moist and yummy!!  Great when you need to be gone and want to come home to a hot meal that will be ready in minutes.  This recipe can be easily adapted to everyone's likes by changing the toppings or seasonings according to your taste. Could be served with black beans and rice, but they really are a meal just by themselves.  Enjoy!

CROCK POT CHICKEN TOSTADAS
2 1/2 lbs. boneless chicken, breasts or thighs

 2 c. salsa

1 t. granulated garlic

10 flour or whole wheat 8 inch tortillas (I use whole wheat)

1 c. sour cream

1 c. cheddar cheese, grated

2 1/2 c. shredded lettuce (I like spring mix lettuce)

2 T. lime juice

1/4 to 1/2 c. taco sauce or additional salsa

1/4 to 1/2 t. chili powder  

Place chicken, 2 c. salsa and garlic in crock pot; stir and cook on low for 8 to 10 hours or on high for 4 to 5 hours.  Remove cooked chicken from crock pot and shred with 2 forks.  Return meat to the crock pot and stir back into the salsa mixture and continue to cook until heated through or ready to serve.  To serve, place tortilla on a plate and spread with 1 T. sour cream, next; using a slotted spoon to drain off liquid place 1/3 c. of chicken on top, sprinkle with cheese and lettuce, drizzle with taco sauce and lime juice, top with a dollop of sour cream and a light sprinkle of chili powder.  Serve immediately.   Makes  10. 

Garden Fresh Herbed Cream Cheese & Appetizer Tray

Here is week 5 of The Real Women of Philadelphia recipe contest.....featuring appetizers.
This appetizer tray would be perfect for all those MOTHER'S DAY brunches that y'all are gonna be fixing this week!!  

This recipe has endless uses as a dip or spread for veggies, crackers, pinwheel or layered sandwiches and more. The lemon and lemon balm is what makes it so delicious, the more you put in it the better it gets! My 5 year old, twin grandsons love this dip! It is a great way to get kids to eat their veggies. It's refreshing taste is welcomed at every occasion imaginable; garden parties, receptions, picnics or snack time. You are gonna love this recipe, so give it a try today!!

GARDEN FRESH HERBED CREAM CHEESE 

16 ounce(s) of PHILADELPHIA Cream Cheese and/or PHILADELPHIA 1/3 less fat Cream Cheese, diced & softened

1/2 cup(s) of Butter, softened

3/4 tsp. of Granulated Garlic

2 tbsp. of each of the following fresh herbs, lemon balm, chives, parsley, thyme, basil, dill

1/2 tsp. of salt

1/8 tsp. of Pepper

2 Lemons, zested and juiced

Place in mixer bowl, all ingredients; except 1/2 of the lemon juice. Cream together and gradually add more lemon juice as needed, until the desired consistency is reached. For a dip you will probably want it thinner than you would for a spread.

Serve with veggies and crackers or as a spread for pinwheel or layered sandwiches or whatever you like.

Dried herbs can be used in place of some of the fresh herbs, but not all of them or it will not taste the same.

Enjoy!