I make the very same, BLACK BEAN, RICE AND FETA SALAD posted by skeip. It is from the pkg of ATHKOS Traditional Feta cheese. It is my summertime bring a side dish standby as he is right-everyone loves this. It is easy to double the recipe. I also add sliced black olives and lots of fresh cracked pepper. Linda & peppi- thanks for posting the Greek style Pasta with Shrimp-DH suggested one of my "famous" pasta dishes for dinner tonite~LOL~I'll give you the credit! I'll probably add some hot pepper flakes to the oil or use hot chili oil to add a little heat. Here is a Pork Chop recipe I made recently-it is delicious. (Looks harder then it is) I subbed Greek fat free yogurt for the cream cheese. Pork Chops Stuffed with Feta and Spinach Cooking Light Pork Chops Stuffed with Feta and Spinach Lee Harrelson; Jan Gautro Yield: 4 servings (serving size: 1 pork chop) Ingredients * Cooking spray * 4 garlic cloves, minced and divided * 1/2 teaspoon salt, divided * 1/4 teaspoon freshly ground black pepper, divided * 5 sun-dried tomatoes, packed without oil, diced * 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry * 1/4 cup (1 ounce) crumbled reduced-fat feta cheese * 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese * 1/2 teaspoon grated lemon rind * 4 (4-ounce) boneless center-cut loin pork chops, trimmed * 2 tablespoons fresh lemon juice * 2 teaspoons Dijon mustard * 1/4 teaspoon dried oregano Preparation Preheat broiler. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; saut� 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saut� until moisture evaporates. Remove from heat; stir in cheeses and rind. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done. Nutritional Information Calories: 232 (33% from fat) Fat: 8.6g (sat 3.4g,mono 3.1g,poly 0.7g) Protein: 32.1g Carbohydrate: 7.2g Fiber: 2.8g Cholesterol: 73mg Iron: 2.5mg Sodium: 640mg Calcium: 186mg David Bonom, Cooking Light, APRIL 2007 Here is a link that might be useful: Feta stuffed pork cops

* Posted by sally2 (My Page) on Tue, Nov 17, 09 at 20:26 I am getting so hungry reading all these recipes and posts! Here's the potato-fennel soup recipe I mentioned earlier. It was posted on this forum back, oh wow, exactly 3 years ago today, November 17, 2006, by Lynnalexndra. She said in the post that it was an Ina Garten recipe. Roasted Potato-Fennel Soup 4 pounds red potatoes, unpeeled and quartered 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon minced garlic (about 3 cloves) 1 tablepspoon kosher salt 2 teaspoons fresh ground pepper 4 cups choped yellow onions (4 onions) 4 cups chopped fennel bulb (about 2 pounds) 3 quarts chicken stock or water 1 cup heavy cream Pre-heat the oven to 400 degrees. In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through. Saute the onions and fennel with 2 tablespoons olive oil in a large stock pot on medium heat until translucent, 10 - 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. (I use an immersion blender). Taste for salt and pepper. Reheat and serve hot. This past weekend I made a different roasted potato soup which combined this cookalong with the squash one. I just made it up as I went along. I made a mistake or 2, but it ended up tasting quite good. One of the mistakes I made was cutting the squash up into too small of pieces. I tried peeling it before roasting, but the scalloped shape made that too frustrating, so I decided to roast it first, then scrape the squash out. Well, it was a pain to do since I had cut it up into small pieces. My goal was to get all the vegetables cut into fairly equal sizes. The second mistake was just not having the equipment. I didn't have my trusty immersion blender with me (we were at our Oklahoma house), so I couldn't puree the veggies. I was never able to smash up the onions, so they remained in pretty big pieces. We just called it country style. Next time I make this, I'll experiment with the size of squash pieces and use a blender. Roasted vegetable soup Pre heat oven to 375 degrees 1 acorn squash 2 russet potatoes 2 onions 1 bulb of garlic Olive Oil Salt and pepper to taste dried sage, around 1/2 to 1 teaspoon or to taste Cut up the potatoes and onions into similar sizes. If you can peel the squash ahead of time, that's great, otherwise, just cut it in half, scoop out the seeds, and place along side the other vegetables on a large baking sheet. Coat the veggies with olive oil, and sprinkle with the salt, pepper and sage. Bake until the veggies are barely tender, around 40 minutes to an hour, stirring them every 15 or 20 minutes. Towards the end of roasting time, in a large soup pan, bring some water to a boil, enough water to cover the vegetables. When the veggies are done roasting, add them into the boiling water. Scrape the squash pulp out of the skins and add to the pot, too. Stir and let simmer till the veggies are tender. Turn off heat and puree using an immersion blender if you have one, or just smash them with your spoon as best you can, which is what I did. That makes it more "country style." Enjoy. Sally o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Wed, Nov 18, 09 at 0:03 Nancy and all, glad to see the cookalongs are back!! Lots of great recipes above that I'll be saving and working my way through. I've loved these pancakes for years and finally found a copy cat recipes that I've been playing with. I add at least twice as much onion and double the parsley. Sour cream and applesauce are my choices to go on top of them. Perkin's Potatoe Pancakes Ingredients: 1 cup all-purpose flour 1 cup whole milk 4 eggs 3 tablespoons butter, melted 3 tablespoons sugar 1/4 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon chopped fresh parsley 1 tablespoon minced onion 4 shredded fresh potatoes -or- 2 1/2 cups frozen hash browns (defrosted) Directions: Combine all of the ingredients, except for the potatoes, in a large mixing bowl. Beat by hand until smooth. Add the potatoes to the batter and mix by hand until the potatoes are combined. Let the batter rest while you preheat a skillet to about medium heat. Grease the pan with some butter. Ladle 1/4 cup scoops of batter into the pan. Cook as many at a time as will fit comfortably into your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown. David o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Nov 19, 09 at 22:20 Looking through the recipes that have been posted already, I can see that I will be using this thread many, many times. It's a good reminder of some of the very best uses of potatoes. Then I got to thinking that I didn't notice any basic potato salad recipes..... and what potato collection would be complete without potato salad. I also wanted to share a favorite soup, I make a double batch of this and take to my DM in 8oz freezer containers, every few months.... she loves it! I usually cut back the milk a bit so that it is almost like a side dish. Loaded Baked Potato Soup 4 lg baking potatoes, baked (Note: Plan ahead and bake the potatoes when convenient) 2/3 C butter 2/3 C flour 6 C milk 3/4 tsp salt 1/2 tsp black pepper 4 green onions, chopped and divided 1 1/4 C grated cheddar cheese, divided 12 slices bacon (thick is best), cooked, crumbled and divided 1 8-oz carton sour cream (can use plain yogurt) ~Cut potatoes in half, scoop out the pulp and set aside. Discard skins (or make some potato skin snacks) ~Melt butter in a heavy saucepan, add flour, stirring until smooth. Cook 1 min., stirring constantly and gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly. ~Add potato pulp, salt pepper, 2 tbsp of the green onion, 1/2 C bacon and 1 C cheese. Cook until thoroughly heated and stir in sour cream. Add extra milk for desired consistency. ~Garnish with remaining onion, bacon and cheese. Yield: about 10 cups. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Backwoods Basic Potato Salad 3# cooked and cooled red potatoes, chopped 4 hard boiled eggs, chopped 2 lg stalks of celery, chopped 6 green onions, chopped ¼ C sweet pickle relish Dressing 1½ C Hellman's (Best Foods) mayo 1 tsp celery seed 1 Tbsp vinegar 1 Tbsp sugar ½ tsp garlic powder 1 tsp salt ½ tsp pepper 1 tsp dry mustard Combine dressing ingredients and toss with potato mixture. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Backwoods Deli Style Potato Salad 3# red potatoes, cooked, cooled and chopped 2 stalks of celery, chopped 6 green onions, chopped ½ C chopped red pepper ½ C thin sliced radishes Dressing 1½ C Miracle Whip 2 Tbsp vinegar 2 Tbsp sugar 1 tsp celery seed 1-2 Tbsp prepared mustard Combine dressing ingredients and toss with potatoes and vegetables. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Blue Cheese Potato Salad 3# cooked red potatoes, cooled and chopped ¼ C dry white wine ½ tsp salt ¼ tsp pepper ½ C mayo (Hellman's) ½ C sour cream 1½ Tbsp Dijon mustard 4 oz. blue cheese, crumbled 3 green onions, chopped fine 1 C coarsely chopped celery In a large bowl combine potatoes, wine, salt and pepper. Let sit until the wine is absorbed by the potatoes, about 30 minutes. Combine mayo with remaining ingredients. Add to potatoes and stir well. Allow about 30 minutes for flavors to combine before serving. This blue cheese salad is great with a good steak or grilled tenderloin. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ranch Potato Salad 3# cooked red potatoes, cooled and chopped 5-6 green onions, chopped 6-8 slices bacon, cooked and crumbled ½ C shredded cheddar cheese 1 envelope dry ranch dressing mix 1½ C Hellman's Mayo (sometimes I use part sour cream if I have it on hand) Toss together the potatoes, onions, bacon and cheddar. Combine the ranch dressing mix and mayo, pour over the potato mixture and stir to combine. Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 22, 09 at 22:55 Was this the weekend to do the cookalong? Did anybody else do it this weekend? I tried Lori's Gnocchi. It was the first time I've ever eaten them, and certainly the first time to make them, but that was half the fun! I think I need more practice, but DH really enjoyed them, so I don't think he'll object to me practicing on him. I did the sage butter sauce that she recommended. Very simple but quite delicious. On the side, I served a spinach salad with dried cranberries, shallots, shredded carrots and toasted almonds, and a vinaigrette made from Trader Joes Orange Mango Vinegar sauce and olive oil. Photobucket Sally o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 1:14 I'll be here tomorrow, to draw a name. Got caught up in watching the AMA awards tonight... LOL Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 10:45 Just drew a name.... Sherrman....hope you check this thread! Please pick a new topic and post it here asap. I'll be checking. Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 12:03 TTT so Sherrman can see :) o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Nov 23, 09 at 13:42 I'm way late posting but ;last night I made Potato and cheese pierogi for the cook a long. Sauted the pierogi in butter and onion after boiling. Served with cabbage roll's, sour cream and sauerkraut. It was so good! Can't wait to hear what Sherrman has up her sleeve! o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Nov 23, 09 at 14:40 Sharon, I'm late too. I was in Toledo, Ohio, I took my mother to the library there to do her geneology stuff, she was looking for birth/death/marriage records, etc. Anyway, while I was at Elery's I made potato bread using the King Arthur Flour recipe. I made it Friday evening and baked it on Saturday to take to Mom's cousin for dinner on Saturday night. I forgot my camera, so no pictures, but here's the recipe: Potato Bread 1 tablespoon dry yeast 9 tablespoons (1/2 cup plus 1 tablespoon) granulated sugar 1 1/2 cups lukewarm (110°F) potato water (water in which potatoes have been cooked) 3/4 cup (1 1/2 sticks) butter, softened 1 1/2 tablespoons salt 2 eggs 1 cup mashed potatoes (5 small potatoes, 2 medium or 1 large) 6 cups (approximately) King Arthur Unbleached All-Purpose Flour Boil unskinned potatoes until easily pierced with the tip of a knife. Remove potatoes from water (reserving water), and let sit till they're cool enough to handle. Peel potatoes and mash them. Set aside. Dissolve yeast and 1 tablespoon of sugar in lukewarm potato water. Beat in butter, remaining 1/2 cup sugar, salt, eggs and potato. Stir in enough flour to make a dough suitable for kneading. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Or, knead in a mixer equipped with a dough hook for 5 minutes, or in a food processor for 90 seconds to 2 minutes. Place kneaded dough in a greased bowl, turning to coat all sides. Set bowl in the refrigerator overnight; for maximum flavor, we like to refrigerate it for about 16 hours. Remove dough from refrigerator and shape to fit 3 medium-sized (8 1/2 x 4 1/2-inch) loaf pans, or 1 medium-sized and 1 large (10 x 5-inch) loaf pan, or 8 mini (6 x 3 1/2-inch) loaf pans. Let rise until doubled in bulk, about 4 hours (remember, dough is cold from refrigerator, and will take longer to rise). Bakes loaves in a preheated 375°F oven for 45 minutes, or until bread tests done. Remove from oven and cool on a wire rack. Annie o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 19:59 TTT...still waiting for Sherrman.. o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Nov 24, 09 at 7:07 TTT o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Nov 24, 09 at 9:44 Annie, I'm glad you posted that potato bread recipe, because when I made the gnocchi, I boiled one too many potatoes. They were very large, so I decided I didn't need 3. I'm wanting to make potato bread with the 3rd potato. Thanks. Sally o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Nov 24, 09 at 12:03 I have to go out for the rest of the day but I'll check back this evening. Sherrman......where are you???? Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Nov 24, 09 at 23:23 TTT o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Nov 25, 09 at 11:48 Sherrman? o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleen_li (My Page) on Wed, Nov 25, 09 at 15:37 I bought a 50 lb bag of potatoes at the farm and I have been trying to find 50 ways to use them on my blog.. I cut them with fall shaped cutter, tossed them in oil and s and p and baked till browned.. I intend to do them with star cutters for Christmas. The gkids loved them.. Photobucket So many excellent potato recipes from all of you here..thank you! Here is a link that might be useful: LOTS of POTATOES... o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Wed, Nov 25, 09 at 17:29 Kathleen - they're beautiful! What a cool idea. o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Nov 26, 09 at 8:02 How cute! I can't imagine trying to use up 50# of potatoes before they start growing. I see you don't have the limited imagination I do. Sally

Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 12, 10 at 18:43 Time for a new Cookalong. Katiec choose strawberries for our focus ingredient. They are just getting ripe in her area, so let's help her out with some awesome strawberry recipes. Next Cookalong July 25. Nancy Here is a link that might be useful: Cookalong #30 -------- TOMATOES!!!!!! Follow-Up Postings: o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Jul 12, 10 at 19:05 I was hoping someone would pick strawberries! We have had wonderful ones from the farmers' markets the past two weeks. Here is a link that might be useful: All the other cookalongs o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Jul 12, 10 at 22:23 Yumm! Ours are about done, here. I picked 16 pounds a few weeks ago and made lots of stuff! This liqueuer is good, and was originally posted by a CF member, but I don't recall whom, and I don't think he/she posts anymore. So I will share this with you! I have 2 quarts of it aging as we speak.... Scrumptious Strawberry Liqueur 3 c fresh strawberries, stemmed & washed 1-1/2 c sugar 2 c 100 proof vodka 1 c water 1/2 tsp lemon zest 1 tsp orange zest 1 tsp fresh squeezed lemon juice Crush strawberries and sugar together in bowl. Let stand for about one hour. Transfer to clean 2-qt container and add vodka, water, lemon zest, orange zest, and lemon juice. Cover and let stand in a cool, dark place for 2 days, shaking frequently. Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 1 week. Rack or filter into final container. Age for at least 1 month more before serving. Yield: approx. 1 qt. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This salad is always a hit. It's from the St. Paul Hotel which is a 5 star hotel in downtown St. Paul that I worked for back in 1993. Strawberry Spinach Salad with Poppyseed Dressing Source: St. Paul Hotel Dressing: 1 c sugar 1/4 c poppyseeds 1/2 c Sesame seeds 1 c salad oil 1/2 c raspberry vinegar dash paprika 1 T worcestershire sauce 1 T minced onion Combine sugar and vinegar and whisk until sugar is dissolved. Add remaining ingredients and chill well. Serve over baby spinach leaves and sliced strawberries. Garnish with brie cheese wedges. (You may want to half this recipe, as it makes a lot of dressing...) Linda o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jul 12, 10 at 23:17 Doucanoe thanks for posting that liqueur recipe, I'm always on the lookout for those. This year I made pear and apricot. I love it mixed in with wine. This recipe for Strawberry Bannana Bread is something I will probably make this week if I have time, as a present for the new BF. He likes strawberries and bannana bread. I'll be using my frozen ones though. Source: Sweetpea on "The Mixing Bowl" Web site. She states: "My own creation, tweaked further for better results." Strawberries, bananas and orange marmalade OH MY!!! Servings: 12-16 Prep time: 15 minutes Cook time: 70 minutes Total time: 1 hour and 25 minutes Ingredients: 2 eggs 1 cup sugar (I'm sure I will use 2/3 cup!) 2 ripe bananas, coarsely chopped (do not mash) 1 3/4 cups coarsely chopped strawberries 1/4 cup orange marmalade 1/2 cup melted butter 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 2 tsp. vanilla 1/2 cup chopped walnuts, optional Directions: Preheat oven to 325 degrees. Microwave butter in a large microwave-safe bowl for 1 minute. Add the sugar and vanilla and mix until blended; stir in eggs, orange marmalade, baking powder and soda, mixing well. Add the flour and blend until well combined, do not over mix. Fold in the strawberries, bananas and walnuts (optional) until just well incorporated. Turn batter into a 10-inch greased and floured loaf pan (I use Baker's Joy spray), batter will be very thick. Tap loaf pan on the counter twice, to settle any air bubbles. Bake in a 325 degree oven for 70 minutes or until a cake tester, inserted in center of loaf, comes out clean. Allow to cool for 10 minutes on a wire rack and then remove from pan, return to rack, and wrap with a thin cotton tea towel. Cool for several hours before cutting. NOTE: Wrapping the bread in a towel, allows the crust to steam a bit and makes it much easier to slice. Here is a link that might be useful: Triple Tasty Treat o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_mn (My Page) on Mon, Jul 12, 10 at 23:31 doucanoe - have you seen the St. Paul Hotel since it was remodeled a couple of years ago? My sister was the designer. Also - did you work with Heidi S. in the restaurant there? o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Jul 14, 10 at 7:09 Dipped in a very old balsamic vinegar..... o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Wed, Jul 14, 10 at 8:41 Teresa, I worked in the catering/sales department. I knew a few of the restaurant employees, but don't remember most of them after all these years. Sadly, I haven't been back there in years. I'll have to get downtown one of these days and stop in. Just so as not to hijack this thread, here is another recipe! LOL I made this for the first time with the berries I picked a couple of weeks ago. The only thing I would change is I would double the amount of cream filling. It is thick and there wasn't enough to completely cover the bottom crust. I think this would be really good with a shortbread crust, too! Free Image Hosting at Strawberry-Almond Cream Tart 36 honey graham crackers (about 9 sheets) 2 tablespoons sugar 2 tablespoons butter, melted 4 teaspoons water Cooking spray FILLING: 2/3 cup light cream cheese 1/4 cup sugar 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract TOPPING: 6 cups small fresh strawberries, divided 2/3 cup sugar 1 tablespoon cornstarch 1 tablespoon fresh lemon juice 2 tablespoons sliced almonds, toasted Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell. To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally. Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours. Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate. Nutritional Information Calories: 289 (28% from fat) Fat: 8.9g (sat 4.2g,mono 1.7g,poly 0.5g) Protein: 4.5g Carbohydrate: 48.7g Fiber: 3g Cholesterol: 15mg Iron: 1.3mg Sodium: 242mg Calcium: 59mg Jean Kressy, Cooking Light, APRIL 2003 Linda o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Jul 14, 10 at 9:30 Strawberry season is finished here but I certainly enjoyed them this year. You can see in the photo that the local ones are a deep red all the way through " no white in the centers. This new recipe I made this summer was from an old cookbook so you can decide if you want to use the uncooked eggs or not. I made it in individual serving dishes rather than in the pie shell. The flavor was reminiscent of the "fruit fluffs" that used to be served in the tearooms of my youth. STRAWBERRY CHIFFON PIE One 9-inch baked pie shell 1 envelope unflavored gelatin ¼ cup cold water 3 eggs, separated ¾ cup sugar, divided 1 Tbs. lemon juice 1 cup crushed fresh strawberries Whole strawberries for garnish Soften the gelatin in the cold water. In the top of a double boiler, beat the egg yolks together with ½ cup of sugar and the lemon juice. Cook and stir over boiling water until the mixture thickens. Add the gelatin-water mixture and stir until it dissolves. Remove from heat and stir in the strawberries. Pour into a large bowl and chill about 30 minutes, or until the mixture begins to set. Beat the egg whites until they hold stiff peaks, then beat in the ¼ cup of sugar, a little at a time, until the egg whites are stiff and glossy. Fold the egg whites into the strawberry mixture and pour into the prepared pie shell. Chill at least three hours before serving. Garnish with strawberries, if desired. Photobucket o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Wed, Jul 14, 10 at 14:19 I love AnnT's Chocolate Strawberry Shortcakes...That's my favorite shortcake.. Maybe she'll share the recipe again...I know where my printed copy is..but not my computerized copy.. o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Jul 19, 10 at 19:21 One of our favorites (besides chocolate covered strawberries) is to dip a berry in sour cream and then roll in brown sugar...mmmm... Similar, I think this is an old tupperware recipe: a caramel-ey dip made with softened cream cheese, brown sugar and a bit of vanilla. I made this last year, from Mes Confitures. I thought the mint sounded odd, but the flavors all worked well (I think I'll use more pepper next time): 2lbs Strawberries, (weigh after washed, hulled & sliced in half ) 1 1/2 lb sugar (about 3 1/2 cups) 1 lemon zest and juice 8 fresh mint leaves, hand shredded 8 black peppercorns, freshly ground In a ceramic bowl, add the strawberries, lemon zest and juice, and sugar. Fold together just to mix and cover with parchment paper and let macerate overnight in the refrigerator. Next day, bring the preparation to a simmer in a preserving pot or large saucepan. Stir gently to dissolve all sugar for about 5 minutes. Strain through a sieve and hold the fruit separately while you return the syrup to the pan and bring to a boil, cooking on high til concentrated at 221F on a candy thermometer. Add the fruit back into the pot with the mint and ground pepper. Return to boil for about 5 minutes, stirring gently. Check the set. Fill clean, hot jars and process 10 minutes in a boiling water bath. And this one made our fair judge swoon. She said it was true preserve. from an old Ball blue Book: * Exported from MasterCook * Strawberry Preserves Deluxe Recipe By :Katie, from BBB Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 quarts strawberries 5 cups sugar 1/4 cup lemon juice Combine strawberries and sugar in a large saucepot. Let stand 3 to 4 hours. Bring slowly to a boil, stirring until sugar dissolves. Add lemon juice. Cook rapidly until strawberries are transparent and syrup is thick, about 10-12 minutes. Ladle into a shallow pan, Let stand, uncovered 12 to 24 hours in a cool place. Shale pan occasionally to distribute strawberries throughout syrup. Heat strawberries and syrup until hot throughout. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4" headspace. Adjust two-piece caps. Process 20 minutes in a boiling water canner. Source: "Ball Blue Book" Copyright: "1995" Yield: "4 half-pints" o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by compumom (My Page) on Tue, Jul 20, 10 at 2:12 Alexa- Where are your stuffed berries? Just yesterday I was telling DD about them! o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by gbsim (My Page) on Tue, Jul 20, 10 at 5:56 Could someone remind me did the cookalongs change to be just done whenever now? Do we actually cook or just share recipes? I posted on another thread about my Louisiana Peach "Brandy" and got a few questioning replies and though I really rarely drink here I am with another alcohol based recipe for my Strawberry Margarita Pie!!!! I've been making it for years so it's definitely T&T. This is a beautiful dessert (very high... fills the whole springform pan to the top); no baking even the crust; great for parties since you make it ahead of time and it can easily serve 10. Works just as well in the off season using frozen berries. Definitely not the very young as there is close to 3/4 cup of alcohol in the recipe. Grace Strawberry Margarita Pie 2 cups hulled and halved strawberries ( I cram and heap them into the cup and use a generous 2cups or more... well really I don't think I even measure any more!) 4 T granulated white sugar Crust: Graham Crackers (1 inner package plus 4 more big rectangles) 6 T granulated sugar 1/2 cup butter, softened 3/4 cup condensed milk 7 T tequila 6 T Triple Sec 1 T fresh lime juice a couple of small shaves of lime rind with a microplane 2 cups whipping cream Toss the strawberries with the 4 T sugar and set aside for at least an hour to allow juices to form. Butter or grease a 9" springform pan. Crush the graham crackers in the food processor. Buzz in the 6 T of sugar and blend in the softened butter til combined. Press up the sides and across the bottom of the prepared springform pan. Rinse crumbs out of the food processor and use it to puree the softened strawberries (and their juices) with the condensed milk, tequila, triple sec and lime juice. Transfer puree to a large bowl (really large!) Whip the cream until stiff peaks form. Fold about 1/3 of the cream and the little bit of lime rind into the puree. Then gently fold in the rest of the whipped cream. Pour into the crust. Cover with parchment or wax paper and freeze at least 12 hours. To serve: Unhinge and remove the side of the pan and garnish if desired with strawberries, mint and/or lime slices. Allow to stand at room temp for a little while to soften before cutting. I usually put some sliced strawberries on each plate. o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Jul 20, 10 at 15:00 We're supposed to cook the recipes and post the recipes that we intend or would like to cook. I always do this with the best of intentions of cooking them, but only manage to "cook along" within the time frame about 10% of the time. If you count the times I EVENTUALLY get around to making one of the recipes it's more like 40%, but sometimes it is months later, the way my schedule seems to go. I would say 30-40% is pretty much my average of how often I get to my "to try" file of recipes, under the best of conditions! o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by murphy_zone7 (My Page) on Wed, Jul 21, 10 at 4:42 My all time favorite with strawberries is Annies Fruit Salsa from . I use more than a pound of strawberries, leave out the raspberries, add blueberries, and use peach for the preserves. This stuff is great on yogurt too and I have just eaten it with a spoon!! No chips necessary. Murphy Here is a link that might be useful: All Recipes o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Jul 21, 10 at 12:48 Sorry about not including the Stuffed Strawberries earlier, I thought everyone might be tired of seeing them or hearing about them. I make them a LOT in the spring. Stuffed Strawberries 2 8-ounce packages cream cheese, softened 1 cup sifted confectioners sugar 2 teaspoons almond extract 2 quarts fresh whole strawberries, capped In a medium bowl, beat cream cheese, sugar, almond extract until smooth. Spoon mixture into a pastry bag with a medium star tip or spoon into a zip-top freezer bag. Chill one hour. (If using a freezer bag ­ after chilling, clip corner of bag.) Quarter strawberries from tip to stem end without cutting through stem end. Pipe cream mixture into strawberries. Chill until ready to serve. These go over really well after dinner whether they are served on a crystal tray or on a disposable plate at a picnic. Photobucket I also went overboard with them at the last swim picnic, I piped the cream cheese stuff onto Oreos and then topped them with sliced strawberries. Photobucket o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ritaotay (My Page) on Thu, Jul 22, 10 at 4:11 Not really a recipe or any real cooking involved but here's my latest passion... Lightly toasted bagel smeared with a good portion of creamed cheese on both sides, a good sprinkle of sugar and a bunch of sliced strawberries... Works well with the freeze dried strawberries too... Hugs, Rita o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jul 22, 10 at 9:47 One of my favorite things to do with good fresh strawberries is very, very simple. Cut them up and add them to my home made granola in the morning. Of course, just popping them in my mouth works, too! Sally o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Jul 25, 10 at 20:04 Time for a new topic.... pulling a name from those that contributed..... >>>>>>>>>>>>>> Doucanoe Linda, please choose and post your choice here. Nancy o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Jul 25, 10 at 22:43 Bumping so Linda notices. o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jul 26, 10 at 10:15 I wasn't able to make the bread, I was visiting my aunt and she does not like to share the kitchen! I have bananas on the shopping list and hope to make the bread some day. But now I have banana blueberry muffins to eat up!! Plus applesauce which is waiting to become applesauce bread. Single me can only eat so many baked goods! o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jenn (My Page) on Mon, Jul 26, 10 at 12:40 Oh my, what a nice collection of new recipes here! My favorite way to eat strawberries is on top of good vanilla ice cream, or added to plain yogurt along with some granola or chopped walnuts. Or dipped in chocolate!! o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 26, 10 at 17:27 Linda (Doucanoe) hasa craving for....Peaches! Here is a link that might be useful: Cookalong #32 ---------- PEACHES!

o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sun, Apr 11, 10 at 16:36 I don't know Food, but don't use it if you make this..it doesn't come out nice and creamy... Photobucket Photobucket Crab Spread.. 1/2 lb crab meat 8 oz cream cheese 1 small onion, minced 1 heaping teaspoon horseradish, or to taste 3 TBS cream or 1/2 and 1/2 juice of a half lemon pepper Mix all together. Spread into greased casserole.Sprinkle with crumbled bacon or slivered almonds..Bake till it bubbles and browns lightly..350 deg. Allow to sit a few mins before serving on crackers. Apricot Cheese Coffee Cake Photobucket Photobucket Here is the recipe, from Land O Lakes Country Heritage. Coffee Cake Ingredients: 1 3/4 cups all-purpose flour 3/4 cup LAND O LAKES® Butter, softened 1/2 cup sugar 2 LAND O LAKESâ„¢ All-Natural Farm-Fresh Eggs 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Filling Ingredients: 1/4 cup sugar 1 (8-ounce) package cream cheese, softened 1 LAND O LAKESâ„¢ All-Natural Farm-Fresh Egg 1 teaspoon freshly grated lemon peel 1 (12-ounce) jar apricot preserves Glaze Ingredients: 1/3 cup powdered sugar 1 to 2 teaspoons lemon juice Heat oven to 350°F. Grease and flour bottom and sides of 10-inch springform pan. Set aside. Combine all coffee cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread batter on bottom and 2 inches up sides of prepared pan. Combine all filling ingredients except apricot preserves in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread evenly over batter in pan. Spoon preserves evenly over filling. Bake for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes. Loosen sides of cake from pan by running knife around inside of pan; remove sides of pan. Meanwhile, stir together powdered sugar and enough lemon juice for desired drizzling consistency in small bowl. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated. I am enjoying reading and seeing the recipes. I make the cheese coffee cake that Annt does, my pic isn't as good! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Sun, Apr 11, 10 at 16:58 Here is a link to the previous cookalongs. I'm sure that we would all appreciate additions to any of these old threads if any one has found great uses of these ingredients. Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 17:11 Caramel Apple Cheesecake I made this recipe for Thanksgiving and everyone said it was a KEEPER!! The whole thing disappeared! 1 cup graham cracker crumbs 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1/4 cup butter or margarine, melted 2 tablespoons finely chopped pecans Filling 3 (8 ounce) packages cream cheese, softened 3/4 cup sugar 3 eggs 3/4 teaspoon vanilla extract Topping 2 1/2 cups chopped peeled apples 1 tablespoon lemon juice 1/4 cup sugar 1/2 teaspoon ground cinnamon 6 tablespoons caramel ice cream topping, divided sweetened whipped cream 2 tablespoons chopped pecans Directions: 1. Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch spring form pan. 2. Bake at 350 degrees for 10 minutes; cool. 3. In a mixing bowl, beat cream cheese and sugar until smooth. 4. Add eggs; beat on low just until combined. 5. Stir in vanilla. 6. Pour over crust. 7. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. 8. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set. 9. Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes. 10. Carefully run a knife around edge of pan to loosen. 11. Drizzle with 4 tablespoons caramel topping. 12. Cool for 1 hour. 13. Refrigerate overnight. 14. Remove sides of pan. 15. Just before serving, garnish with whipped cream. 16. Drizzle with remaining caramel; sprinkle with pecans. 17. Store in refrigerator. X-Treme Chocolate Double Nut Caramel Ladyfinger Torte Kathy Specht, Cambria, California Southern Living, OCTOBER 2004 Prep: 30 min., Cool: 5 min., Cook: 5 min., Chill: 1 hr. Ingredients: 1 1/2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels 2 (3-ounce) packages ladyfingers 1 (13-ounce) jar hazelnut spread (I use Nutella brand) 20 caramels 2 1/3 cups whipping cream, divided 1 1/2 cups chopped pecans 1/3 cup DOMINO 10-X Confectioners Sugar 1 (8-ounce) package PHILADELPHIA Cream Cheese, softened 2 tablespoons crème de cacao 3 (1-ounce) semisweet chocolate baking squares 2 tablespoons DOMINO 10-X Confectioners Sugar Directions: Microwave chocolate morsels at HIGH 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside. Split ladyfingers, and stand halves around edge of a 9-inch spring form pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for other uses. Spread hazelnut spread evenly over ladyfingers on bottom of pan. Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread. Beat 1/3 cup confectioners sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended. Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan. Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners sugar. Chill 1 hour. Yield: Makes 12 servings o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sun, Apr 11, 10 at 19:21 Neufatchel, which has a little hat on one of the vowels but I don't know how to type that, has 1/3 less the calories than regular cream cheese, so 1/3 less taste. I've read it is not good for cheesecake but I don't make cheesecake anyway. I have seen recipes for cheesecake using it in Cooking Light magazine, but I dunno if the recipes are any good. Probably not good in danish and the like either. I use it mostly to spread on bagels and toast and english muffins, in which case it tastes just fine. I top it with a dab of homeade jam, yum. Great with lox, since that has a strong taste so I don't miss the extra taste for that application. Fine with those dream eggs, because they were flavored with the herbs anyway, and the neufatchel just added a wonderful creamy texture, even with 1/3 less fat. Since cream cheese is almost pure fat, 1/3 less doesn't make it a diet food by any means, but I like it just as well if not better than cream cheese for what I use it for, so that's what I buy for the calorie savings. I don't mind it in party spreads either. If I want them to taste "fatter" I can always add mayo or butter. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Apr 12, 10 at 10:48 Thanks lpink - but is there any taste difference between it and 1/3 less fat cream cheese? It looks like Philly makes both, so there must be some difference, no? The recipe I was looking at was artichoke dip. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Apr 12, 10 at 15:54 This is a great spread. I especially like to put it in a pretty ramekin and bring it, along with a spreader, as a hostess gift Homemade Boursin With Fresh Herbs 1 lb farmers cheese, or 1/2 cottage cheese & 1/2 Ricotta 8 ounces cream cheese 1/2 cup butter, softened 4 large garlic cloves, minced 2 medium shallots, minced 1/2 cup fresh parsley, chopped finely and packed tight 1/2 cup chopped fresh thyme OR 2/3 cups fresh dill chopped finely 1/3 cup chives, chopped finely 1 tsp pepper, freshly ground 1/4 tsp cayenne Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well chilled. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 17:13 The taste difference is that stuff made with neufatchel tastes 1/3 less rich, and with 1/3 less fat carrying the flavor, neufatchel doesn't have the same "creamy" taste of cream cheese. However, I LIKE the taste of neufatchel better than cream cheese, to me it's slightly tangier. NO FAT cream cheese, on the other hand, tastes "gummy" to me and with almost no taste, it's all gummy texture. The best I can describe it is tastes slightly of plastic. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Mon, Apr 12, 10 at 20:16 I agree with Lpink - it's a little tangier and less creamy. IMO, no-fat cream cheese is awful stuff. "Plastic" is a good description for it. I'll do without or make a different recipe before I'd use/eat it. I made this today. Yummy stuff. Miss Verba's Pimento Cheese Ingredients: 1 pound sharp yellow cheddar 1/4 pound cream cheese, softened 1 teaspoon freshly ground white pepper 3 large red bell peppers, roasted, peeled, seeded, and chopped 1/2 cup homemade mayonnaise or best-quality commercial mayonnaise 1 teaspoon sugar Splash of hot sauce, such as Tabasco or Cholulu 1/8 teaspoon cayenne pepper (optional) Method: 1. Grind the cheddar in a food processor fitted with the grating disk, or grate it on the small-holed side of a hand grater. 2. Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly. 3. Refrigerate and serve chilled. (The spread will keep for several days in the refrigerator, but it usually disappears long before than.) Source: Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill My notes: I used Cabot extra sharp cheddar (so mine isn't really the "proper" color). Normally, I'd cut the sugar, but I was using Duke's mayo (which has no sugar), so this amount was about right. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Apr 12, 10 at 21:23 I use Neufchatel almost exclusively these days and have not noticed any real diference in flavor or richness. Funny the difference in what people can taste. I actually prefer "parmesan" over "parmigianno reggiano". To me it tastes better! OMG..I am DEFINITELY going to make that Apricot Cream Cheese Coffeecake! (I feel faint....) Linda o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 22:02 I agree with Doucanoe, I think with spreads and highly seasoned dishes neufatchel is good. Even with blintzes or fillings. Where it wouldn't do too good is where the cream cheese is the major fat in the recipe, like a cookie dough or cake recipe, or frosting. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Apr 13, 10 at 10:44 Alexa, I'll be making the coffee cake recipe you posted when it's my turn to take a treat to our Knitting Circle at the library. Mmmmm. I'm not a big fan of cheesecake but I often make these when bite-sized desserts are needed. I usually mix up the dough and shape the balls (store tightly covered) the night before but bake them the day of the event. TINY CHERRY CHEESECAKES 1 cup flour 1/3 cup sugar 1/4 cup baking cocoa 1/2 cup cold butter 2 Tbsp. cold water Filling: 2 packages (3 oz. each) cream cheese, softened 1/4 cup sugar 2 Tbsp. Milk 1 tsp. vanilla extract 1 egg 1 can (21 oz.) cherry pie filling In a small bowl, combine flour, sugar and cocoa: cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide and shape into 24 balls. Place a ball in greased miniature muffin cups; press dough evenly onto the bottom and up the sides of each cup. In a mixing bowl, beat cram cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Makes 2 dozen. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 10:49 I asked the group last week if I could freeze these and the only problem I've had is that they went too quickly. They are great cold or even frozen! Carrot Cake Sandwich Cookies - Martha Stewart's Cookies Makes about 25 sandwiches Ingredients: 1 cup packed light-brown sugar 1 cup granulated sugar 1/2 pound (2 sticks) unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old-fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots) 1 cup raisins Cream Cheese Frosting: 8 ounces cream cheese, room temperature 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract For the cookies: Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator. Cream Cheese Frosting: Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. Photobucket I'm sorry I don't know the rules on cookalongs but could I suggest all types of beans? o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleenca (My Page) on Tue, Apr 13, 10 at 18:38 Hi natesgram, Beans were the subject of the 21st cookalong - see the following link. :) When it's time for the next cookalong, wizardnm will pull a name from those who contributed to the current cookalong, & that person selects the next topic. I hope you're enjoying it. BTW, links to all the cookalongs are in this link: Here is a link that might be useful: Cookalong #21 --- Beans o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 22:51 Thank you Kathleen, so many good recipes and so little time to read them all. I'll check out that link. :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by georgysmom (My Page) on Wed, Apr 14, 10 at 10:15 Jezebel Sauce 1 (18 oz.) jar pineapple preserves 1 (18oz.) jar apple jelly 1 can dry mustard (1.12 oz.) 1 5 oz jar horseradish 1 T. coarsely ground black pepper Mix together in blender and pour back into jars......... Refrigerate. Serve over cream cheese with favorite cracker. I prefer wheat thins with this. . o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by cookebook (My Page) on Wed, Apr 14, 10 at 13:14 My Mom's Cucumber Sandwiches in her words: 1 8 oz. pkg. cream cheeseâ€"I always use the Neufchatel 1 small cucumber, peeled, seeded and chopped fine 2-3 green onions with tops, chopped fine Soften cream cheese, thin with a little milk, yogurt or sour cream and 1 tablespoon real mayonnaise. Add chopped veggiess and season with 1/2 teaspoon each lemon pepper and cayenne pepper, and 1/4 teaspoon red pepper flakes, or to taste. Spread mixture on heavy brown bread and cut each sandwich into 3 or 4 pieces desired shape. Make at least the day before serving. Cover and refrigerate with damp paper towels on top of sandwiches so they will stay moist. Makes 4-5 large sandwichesâ€"maybe 4 because I like lots of filling in mine. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Apr 15, 10 at 11:23 OK, better late than never: JALAPENO CHEESECAKE (MY FAVORITE) 8 ounces cream cheese 5 ounces sharp che4ddar cheese, grated 2 cloves garlic 1 egg 8 ounces jalapeno jelly Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 335 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers. Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because it’s covered with jelly!! I use my own home canned Habanero Gold to make this stuff, and I'll be making 8 or 10 of them for that wedding in May. Somehow I just know I'm going to be eating some of them myself, and I'm going to experiment with making one with a fruit jam instead of the hot pepper jam and see how that works, the bride wanted something "sweet", she says "only the guys will like the hot stuff". HUH? I love it and I'm sure not a guy! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sat, Apr 17, 10 at 22:12 You are not late, still one more day! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 11:11 Nate, I want to make those cookies! I have a lot of carrots, and today just might be a great day to make cookies with my grandson. "• For an extra-fancy presentation, borrow an old trick from French chef Michele Girard. Serve the eggs in their shells by carefully cutting away the top third of each shell, emptying out the egg, then sterilizing the shell in simmering water. Drain completely. Have egg cups handy. Stuff the hot eggs into the shells, mounding them high. Sprinkle with a little fresh herb for color and serve." ...Yeah, right. But the eggs sound very good. I'll have to try those sometime. Lpink, that kugel recipe looks interesting, too. I've never had anything like it. I'm wondering if I could do something along those lines, varying some of the ingredients, and using that chocolate pasta I haven't gotten around to using yet. I'll think about it and come up with something I hope works. Ann, your recipes and photos are always so tempting and beautiful! David, I want to save that onion dip recipe, too. Everyone's recipes look so good. Great choice. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Sun, Apr 18, 10 at 19:01 LOL! Sally, I believe my response to that part of the recipe was "Yeah, I'll do that the day after h_ll freezes over. Sure thing." But since it was part of the original recipe in the newsletter, I figured I should include it. :) Nate's killing me with those cookies. I'm going to have to make them now that I know they can be frozen! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Sun, Apr 18, 10 at 19:26 OK, I'm still chuckling about Renee cutting the tops off egg shells, sterilizing them and filling them with cooked egg, or anything else. ROFL. I just finished two of the habanero cheesecakes for the wedding so I even cooked along for a change. Thanks, Kathleen, for letting me know I'm not late. I just figured I was, I always am, somehow... Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 22:41 Well, I had good intentions, and got started, but ran out of time to meet tonight's deadline. DH and I went out today on a chicken coop tour of East Dallas. (which was lots of fun, but a whole nother topic) Then I had to clean the kitchen in order to cook in it. But, my little grandson (a month away from 3 yrs. old) and I did get started on Nate's carrot cake cookies, but since we didn't finish making the dough until an hour before his bed time, and the dough has to chill at least an hour, it'll be tomorrow before we bake them and do the cream cheese part. It doesn't matter. Both DGS and I had a great time mixing up the batter. He got to taste the flour, the sugar, the butter, and all the other ingredients as they went into the mix. No germaphobes need taste these cookies when they're done! Thanks Nate for the recipe, and the fun time with my grandson! Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 8:06 Great response, everyone loves to bake and cook with cream cheese. Thank You to all that contributed!! I just pulled out a name for the next ingredient choice..... >>>>>>>>>> Tracey_Oh <<<<<<<<<<<<<<< Please post your ingredient pick here....... Nancy o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Mon, Apr 19, 10 at 9:25 Whoo hoo! Ok, I think I'm going to go with peanut butter. If I had to pick one food to live on, it would definitely be that. Thanks again Nancy for organizing these cookalongs! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 11:33 Great choice! I love peanut butter too. Thanks Tracey! Nancy Here is a link that might be useful: Cookalong #26 ----- Peanut Butter o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Mon, Apr 19, 10 at 12:08 Gosh, the only recipe I have that uses peanut butter is for Peanut Butter Cookies! I put it under jam and on toast and bananas and apples all the time, but don't use it in "recipes." I can't wait to see what we get here! Sherry o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 14:19 Sally, I'm still chuckling over the "chicken coop tour". Now there's something I'd really like! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Apr 19, 10 at 15:59 Oh, Annie, it was a blast! I can post over on conversations about it, if anyone's interested. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 17:01 I'm interested, I don't know about anyone else. Deanna, maybe? Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Mon, Apr 19, 10 at 17:08 Oh I'm definitely interested in a Chicken Coop Tour! Do tell Sally!