1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives & garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.
Posted by Trish | Under Cakes, Dessert
Friday Jul 9, 2010
Submitted by Monica Fawver
1 c. butter, softened
2 c. chopped pecans, toasted
2 c. sugar
4 eggs
2 tsp vanilla extract
3 c. flour
2 tsp baking powder
½ tsp salt
1 c. milk
Frosting
8 oz. cream cheese, softened
1 c. butter, softened
2 lb. powdered sugar
2 tsp vanilla extract
2-3 tbsp milk
2/3 c. chopped pecans, toasted
In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers, inserting toothpicks to stabilize layers. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.
Posted by Trish | Under Condiments, Dips
Monday Mar 31, 2008
Submitted by AnyasMom
Serves 6-8
1 bottle cocktail sauce
16 oz. cream cheese
2 cans white lump crab meat, drained
½ tsp Worcestershire sauce
½ tsp garlic powder
¼ c. mayonnaise
Mix all ingredients except cocktail sauce. Spread onto a plate & pour cocktail sauce over the mixture, about half the bottle or more if you like; spread evenly. Keep chilled until ready to serve. Great with crackers, tortilla chips, or pita bread.
Posted by Trish | Under Condiments, Dips
Saturday Mar 29, 2008
Yields About 5 c.
½ c. milk
1/3 c. salsa
3 pkg (8 oz each) cream cheese, cubed
2 pkg (8 oz each) imitation crab meat, flaked
1 c. thinly sliced green onions
1 c an (4 oz) chopped green chilies
Combine milk & salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions & chilies. Cover & cook on low for 3-4 hours, stirring ever 30 minutes. Serve with assorted crackers or sourdough baguette slices.
