Posts Tagged ‘cream cheese’

Monster Cookie Dough Cookie Dip

May 16, 2012

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Once again, Pinterest has come to save the day!  I brought this yummy recipe to Kim’s Boo-Hoo Party. I love it because you can eat cookie dough w/o worrying about raw eggs.  It’s also pretty versatile. The original recipe called for mini-M&M’s but I didn’t have any so I didn’t put them in. I may even try butterscotch chips next time. Or maybe some Peanut Butter chips. The varieties are endless. These could also be made into truffles. Mmmmm, this yummy goodness rolled into a ball AND coated in chocolate . . . .  I’ll be right back, I think I’m going to have to try that.

Monster Cookie Dough Dip

8 oz. Cream Cheese, softened
1/2 Cup Butter, softened
1 Cup Creamy Peanut Butter
1 Cup Powdered Sugar
3 Tbsp. Brown Sugar
1 tsp. Vanilla
1 Cup Oats (regular or quick)
1 Cup  Miniature Plain M&Ms
1 Cup Miniature Semi-Sweet Chocolate Chips

Mix cream cheese, butter, vanilla and peanut butter until smooth.  Stir in brown sugar and powdered sugar, mixing well. Next fold in oats, m&ms and chocolate chips.

Here is where I originally found this recipe:

http://www.skiptomylou.org/2012/02/21/monster-cookie-dough-dip/

Red Velvet Cheesecake

January 26, 2011

When The Cheesecake Factory came out with their Red Velvet Cheesecake a few years ago, I knew that I had to try it! This recipe is combination of a Red Waldorf Cake recipe and a Cheesecake recipe (both from my Better Homes and Garden Cookbook). The result was delicious! One thing that I really like is that it has the two layers of cheesecake and two layers red velvet cake, just like The Cheesecake Factory. Everything in this recipe is from scratch, which requires a little extra work, but it is absolutely worth it!

Cake Layer:

  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon red food coloring
  • 1 tablespoon water
  • 1/4 cup butter
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 cup all purpose flour
  • 1/2 cup sour milk
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar

1. Stir together cocoa powder, food coloring, and water. Set aside.

2. In a large bowl beat butter on high for 30 seconds. Add vanilla, sugar, and salt. Beat until well combined. Add egg, beating on medium speed until combined. Beat in cocoa mixture. Alternately add flour and sour milk. Stir together baking soda and vinegar. Add to batter, mixing until combined. Pour batter into two, greased and floured 9 inch round cake pans.

3. Bake at 350 degrees for 10 minutes.

Cheesecake Layer

  • 3 8-oz packages cream cheese
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 1/4 cup milk
  • 3 slightly beaten eggs

1. In large mixing bowl beat cream cheese, sugar, flour, and vanilla until combined. Beat in milk until smooth. Stir in eggs.

2. Divide filling evenly between the two 9- inch cake pans with the baked red velvet cake. Bake at 375 degrees for 20-25 minutes. Cool in pan on wire rack until cake is completely cooled. When cake is cooled carefully remove from pans and stack on cake plate. Frost with desired frosting. (I use butter-cream frosting for cake decorating.)

Cream Cheese Coffee Cake

January 10, 2011

Shared with the permission of Mary K. Mohler, wife of Dr. R. Albert Mohler, Jr.

Ingredients:

2 pkg crescent rolls

2 8-ounce pkgs cream cheese

2 t lemon juice

1 t vanilla extract

1 egg, separated

¾ cup sugar

powdered sugar to garnish
Directions:

1. Beat cream cheese until fluffy. Add sugar, lemon juice, vanilla and egg yolk. Mix until smooth.

2. Spread one pkg of dough, unseparated, into an ungreased 9×13 baking dish. Pinch seams together until sealed.

3. Spread cream cheese mixture over roll dough. Cover with second can of dough, sealing as best you can.

4. Mix egg white with 1 T water. Brush over top of coffee cake.  (FYI, you don’t have to use all the egg white mixture.)

5. Bake at 350 for 25 minutes. Let cool for 20 minutes before sprinkling generously with powdered sugar.

Mrs. Mohler shared this recipe with her SWI Essentials class at the Seminary a few years ago, and it is now one of my favorite breakfast desserts.

I usually make this in a 9×9 inch dish using one roll of crescent rolls, one package of cream cheese, 1 tsp lemon juice, 1/2 tsp vanilla and 1 egg separated (I don’t try to half the egg yolk, and it turns out fine. You just won’t need to use all the egg white and water mixture on the top.) The baking time stays the same.