Ingredients

Directions

1. Depending on the shape of your serving plate, arrange cream cheese side by side or one on top of the other.
2. Pour chilies, salsa, olives, avocado, & onions (in that order) over the cream cheese.
   
3. Arrange Wheat Thins around outer edge of plate.

Chef’s Note: You can use any range of heat level with the salsa, depending on your tastes.

Ingredients

Directions

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.

Frosting

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.

Via ryan lejbak's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!

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.

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.

Process all ingredients in a food processor until smooth mousse. Chill until serving.

1. Heat cream cheese in microwave until smooth & warm, stirring occasionally to prevent scorching.
2. Add shredded cheddar cheese to warm cream cheese mixture. You can vary the cheese mixture depending on how much of a cream cheese taste you want. If you want more of a sharp cheddar taste, add more shredded cheese.
3. Stir until blended smooth, which may require additional heating. (Mixture should be a light orange color)
4. Stir in green onions to mixture.
5. While still warm, drop a spoonful of mixture onto one end of ham slice. Also spread a very thin layer of cheese picture across rest of ham slice (this will make the roll stick together.
6. Tightly roll ham up pushing cheese mixture through slice evenly. Cheese mixture should stick ham roll together.
7. Once rolled, refrigerate ham rolls flap side down for 3-4 hours until solid.
8. Once solid, slice rolls up to desired size or eat whole & serve.

Let cream cheese soften at room temperature or microwave briefly until soft. Put in mixing bowl & add entire 8 oz. jar of salsa. Blend with hand mixer until cream cheese is smooth & pink. Refrigerate for an hour or so, letting all the flavors meld together. Serve with tortilla chips or Fritos.

Chef’s Note:
The salsa must be Pace brand… nothing else will taste quite right.

1. Build this just like a pizza. Start with a shallow, round pizza pan or rectangular shallow pan of equal size. Microwave cream cheese for about 30 seconds or left soften at room temperature. Blend cream cheese with Worcestershire sauce until smooth & a light tan color. Spread over bottom of pan like you could dough for a pizza crust.
2. Add cocktail sauce as you would pizza sauce. Not too thick, but covering the cream cheese.
3. Next, sprinkle onions, bell peppers, olives, & shrimp covering the cream cheese evenly with each. Then top with shredded cheese. This part needs to be thick so you can’t really see the other ingredients below. Serve with Fritos.