Posted by Trish | Under Appetizers
Saturday Mar 29, 2008
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.
Posted by Trish | Under Condiments, Dips
Saturday Mar 29, 2008
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.
Posted by Trish | Under Condiments, Dips
Saturday Mar 29, 2008
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.
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.
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.
