FoodAskew » cream cheese

Toasted Butter Pecan Cake

Trish — Fri, 09 Jul 2010 19:00:46 +0000

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.

Food Art Friday for August 14th

Trish — Fri, 14 Aug 2009 19:00:44 +0000

Via ryan lejbak's Flickr Photostream

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

Crab Cocktail Dip

Trish — Mon, 31 Mar 2008 16:00:59 +0000

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.

Hot Crab Dip

Trish — Sun, 30 Mar 2008 06:28:51 +0000

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.

Smoked Salmon Mousse

Trish — Sun, 30 Mar 2008 06:26:05 +0000

Submitted by Carli

12 oz. Smoked Salmon		8 oz. cream cheese
1/3 c. finely chopped onion		1 clove minced garlic
2 tbsp sour cream		3 tbsp melted butter
1 tbsp lemon juice		Dash of Tabasco sauce

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

Ham Rolls

Trish — Sun, 30 Mar 2008 06:25:15 +0000

Submitted by MoonSpinner

1½ Blocks Philadelphia Cream Cheese		2 c. shredded sharp cheddar cheese
½ to 1 c. green onions or Vidalia onions		1 pkg. ham slices (not thin cut)

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.

Pink Dip

Trish — Sun, 30 Mar 2008 05:41:45 +0000

Submitted by Cokechic

3 blocks Philadelphia cream cheese

8 oz Pace thick & chunky salsa (mild, medium, or hot will be fine)

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.

Shrimp Pizza Dip

Trish — Sun, 30 Mar 2008 05:40:42 +0000

Submitted by Cokechic

1½ pkgs cream cheese		1/3 c. Worcestershire sauce
Cocktail Sauce		½ c. white onions, finely chopped
½ c. bell pepper, finely chopped		½ c. black olives, finely chopped
1 small can of tiny cocktail shrimp		1 (8 oz.) package Colby-Jack cheese, shredded

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.

Low Carb Tiramisu

Trish — Sun, 30 Mar 2008 03:58:23 +0000

Submitted by Carli
Yields 18 Squares
6 Carbs per Square
Cake Ingredients

¼ c. butter		¼ c. heavy cream
2 large eggs		¾ Splenda
½ c. full-fat soy flour		1 tsp baking powder
¼ c. whole wheat or oat flour		½ tsp vanilla extract
¾ c. coffee		1 tbsp Splenda

Topping Ingredients

16 oz. cream cheese		1/3 c. Splenda
½ rum extract		2 c. heavy cream, whipped stiff

Preheat oven to 375°F.
Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
To make toping: In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.

Oreo Balls

Trish — Sun, 30 Mar 2008 03:35:44 +0000

Submitted by Meggie

1lb Oreo cookies		8 oz. cream cheese
2 tbsp butter		1 pkg vanilla bark
1 pkg chocolate bark

1. Crush oreos & mix the first 3 ingredients. Form into 1″ balls. Freeze until set. Melt vanilla & dip balls into it. Then when vanilla is set drizzle melted chocolate on top. Put in fridge until ready to serve.