Ingredient: cream cheese

Coconut Cake

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 Coconut Cake
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Prep Time 35 minutes
Cook Time 50 minutes
Passive Time 30 minutes
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servings
Ingredients
Prep Time 35 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
  4. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
  5. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
  6. To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
Recipe Notes

Original Recipe:  https://www.cookingclassy.com/coconut-cake/

I've made these as cupcakes with my whipped buttercream frosting, think I would have liked a bit more coconut flavor for just the cake part, but with the frosting it should be amazing!!

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Nutrition Facts
Coconut Cake
Amount Per Serving
Calories 1075 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 37g 185%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 175mg 58%
Sodium 428mg 18%
Potassium 205mg 6%
Total Carbohydrates 134g 45%
Dietary Fiber 3g 12%
Sugars 87g
Protein 11g 22%
Vitamin A 35%
Vitamin C 0.3%
Calcium 7%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Ricotta Croquetas

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 Mexican Ricotta Croquetas
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Course Side Dish
Cuisine Mexican
Servings
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Ingredients
Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
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Instructions
  1. Make the chipotle-honey salsa: Heat the broiler. In a roasting pan, combine the tomatoes with the garlic and onion, then toss with the oil and season with salt. Broil, turning the vegetables as needed, until lightly blackened all over, about 6 minutes. Remove from oven and let cool. Transfer the vegetables to a food processor along with the honey, vinegar, cilantro, and chiles and adobo sauce and pulse until smooth.
  2. Make the latkes: In a large bowl, combine the all 5 cheese with the matzo meal, butter and eggs and then refrigerate for 30 minutes. Using a 1-inch ice cream scoop, portion out balls of cheese, roll them in your hands to smooth, then coat them in the bread crumbs.
  3. Pour enough oil into a 6-qt. Dutch oven to come 2 inches up the side and heat to 350° on a deep-fry thermometer. Working with 6 balls at a time, add the latkes to the oil and cook until golden brown, 1 to 2 minutes. Drain the latkes on paper towels and serve immediately with the chipotle-honey salsa.
Recipe Notes

https://www.saveur.com/ricotta-croquette-recipe

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Nutrition Facts
Mexican Ricotta Croquetas
Amount Per Serving
Calories 482 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 99mg 33%
Sodium 884mg 37%
Potassium 82mg 2%
Total Carbohydrates 34g 11%
Dietary Fiber 3g 12%
Sugars 11g
Protein 19g 38%
Vitamin A 23%
Vitamin C 12%
Calcium 39%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Pork Wellington

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 Cindy's Pork Wellington
This was adapted from a variety of recipes - see links for original recipes below - and is definitely a work in progress, but a good start! I think it was a bit rich, and needed more herbs, etc. I didn't have a onion - amazingly enough - and I wasn't able to find my dried, minced onion, and I think that was really needed for the pate.
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Course Main Dish
Prep Time 30 mintes
Cook Time 40 minutes
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Ingredients
Course Main Dish
Prep Time 30 mintes
Cook Time 40 minutes
Servings
servings
Ingredients
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Instructions
  1. Remove frozen puff pastry to thaw - it takes about 40 minutes, at least the one I used.
  2. Remove pork from fridge, pat dry, and season with salt and pepper. Preheat oven to 400F.
  3. In a medium-high skillet, heat olive oil. Brown pork on each side, then remove from skillet and let rest and cool.
  4. Mix braunschweiger, cream cheese, onion powder, lemon juice, Worcestershire sauce, salt & pepper. Let cool in fridge.
  5. With one sheet of puff pastry, thaw per package directions and roll out on a sheet of parchment paper so that it is large enough to completely cover the pork roast. Lay the bacon slices on the rolled dough, so that the bacon also completely covers the roast.
  6. Spread the Braunschweiger mixture over the bacon. (I had originally cut slices in the roast and added some pate, bur I think that's too much, too rich). There will probably be extra - it's pretty good with crackers.
  7. Place the roast on top of the mixture, then use the parchment paper to help roll everything up. Tuck in the sides of the dough, and trim any excess. You can use the excess to cut fun little shapes to place on top as decoration. (I didn't have any left.) Cut slits lightly in the top of the dough but not going though the bacon.
  8. Use parchment paper to move the Wellington to a baking sheet, then put in oven and bake for 20 minutes. Recude heat to 350 and bake another 15 minutes, or until internal temperature is 135F for medium rare, 150F for medium. Let sit for 20 minutes before serving. Remember: meat will continue cooking for several minutes while it is resting, and resting is important!
  9. Slice and serve!
Recipe Notes

Thanks to the following for their ideas:

https://www.allrecipes.com/recipe/26893/pate/

https://www.marthastewart.com/1136652/apple-stuffed-pork-wellington

https://www.heb.com/recipe/recipe-item/bacon-wrapped-pork-wellington-with-duxelles/1398826615294

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Nutrition Facts
Cindy's Pork Wellington
Amount Per Serving
Calories 617 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 20g 100%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 156mg 52%
Sodium 1048mg 44%
Potassium 348mg 10%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 2g
Protein 34g 68%
Vitamin A 54%
Vitamin C 1%
Calcium 4%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy & Steve’s Awesome Cheesy Garlic Toast

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 Cindy & Steve's Awesome Cheesy Garlic Toast
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 375F. Line baking sheet with foil.
  2. Split buns in half and spread out evenly on the baking sheet, outside of bun down. Spread ~1 1 1/2 Tbsp spoon on each bun pair. Sprinkle garlic powder and salt evenly over all each. SPread softened cream cheese over each piece.
  3. Bake for ~7-8 minutes, or until the butter is completely melted and bottoms are starting to brown. Spread the mozzarella &/or cheddar cheese over the top. REturn to oven and bake another 5 minutes or until top cheese(s) are melted.
  4. Let sit for a couple of minutes and serve.
Recipe Notes

Work in progress!!!  They tasted really good, just didn't measure everything as I worked.  So all measurements subject to "do what looks good and you like".  🙂

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Cream Cheese Bars

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 Cream Cheese Bars
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Course Dessert
Cuisine American
Servings
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Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Let the cream cheese and egg some to room temperature.
  2. Preheat oven to 350Âş. In 13 x 9 pan, spread one package of crescent roll evenly over bottom.
  3. Mix cream cheese, 1 C sugar, egg yolk, and vanilla until smooth and creamy. Spread over crescent roll dough.
  4. Spread remaining roll of crescent roll dough over mixture. Whisk egg white until frothy, and spread over top of dough. Mix remaining ½ C sugar and cinnamon, then sprinkle on top.
  5. Bake for 30 minutes. Allow to cool, then cut into small pieces.
Recipe Notes

You can also add chopped pecans to the sugar and cinnamon mixture to place on top before baking.

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Nutrition Facts
Cream Cheese Bars
Amount Per Serving
Calories 111 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.1g
Cholesterol 15mg 5%
Sodium 152mg 6%
Potassium 2mg 0%
Total Carbohydrates 16g 5%
Dietary Fiber 0.03g 0%
Sugars 11g
Protein 2g 4%
Vitamin A 2%
Vitamin C 0.03%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Italian Turkey And Spinach Meatloaf

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 Italian Turkey And Spinach Meatloaf
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 75 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 75 minutes
Servings
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Ingredients
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Instructions
  1. Heat oven to 350°F.
  2. For meat loaf, combine turkey, bread crumbs, onion, tomato sauce, egg, garlic, Parmesan cheese, pepper and red pepper flakes thoroughly in a large bowl.
  3. For filling, mix spinach and cream cheese in a separate medium bowl.
  4. Press meat mixture into an 8 x 14-inch rectangle about 1/2-inch thick on a large sheet of waxed paper.
  5. Spread filling over turkey, leaving a 3/4-inch border around edges.
  6. Roll from the short end in jellyroll fashion.
  7. Press turkey over filling at both ends and seal.
  8. Place seam side down in open baking dish/roasting pan.
  9. Sprinkle top with additional Parmesan cheese.
  10. Bake 30 minutes. Spread 3/4 C tomato sauce over top until well covered, sprinkle with salt, pepper, and garlic powder. Bake another 30 minutes, until meat thermometer inserted in center of meat loaf reads 160°F.
  11. Cut into 1-inch thick slices to serve.
Recipe Notes

Can add 1/2 C shredded mozzarella and 4 oz. cream cheese to spinach.

Recipe makes 6 Servings

 

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Nutrition Facts
Italian Turkey And Spinach Meatloaf
Amount Per Serving
Calories 486 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Cholesterol 146mg 49%
Sodium 1385mg 58%
Potassium 349mg 10%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 5g
Protein 47g 94%
Vitamin A 54%
Vitamin C 23%
Calcium 85%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

Italian Sausage Penne & Four Cheese Tomato Sauce

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 Italian Sausage Penne & Four Cheese Tomato Sauce
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Instructions
  1. Heat a large skillet over medium heat and add the Italian sausage, cook through, drain any grease, then set aside.
  2. While the sausage is cooking, bring a large pot of water to a boil and cook the penne pasta according to package directions, drain then set aside.
  3. In a medium pot over medium heat, melt the cream cheese, tomato sauce, tomato paste and chicken broth together.
  4. Add the oregano, parsley, garlic powder, black pepper, kosher salt and red pepper flakes, stir everything together.
  5. Add the parmesan, mozzarella and ricotta cheese, continue stirring until all of the cheese has melted into the sauce.
  6. Add the cooked sausage and penne pasta to the cheesy tomato sauce and stir to combine.
  7. Serve immediately topped with fresh basil.
Recipe Notes

[recipe]

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Nutrition Facts
Italian Sausage Penne & Four Cheese Tomato Sauce
Amount Per Serving
Calories 842 Calories from Fat 468
% Daily Value*
Total Fat 52g 80%
Saturated Fat 25g 125%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Cholesterol 137mg 46%
Sodium 2207mg 92%
Potassium 440mg 13%
Total Carbohydrates 56g 19%
Dietary Fiber 5g 20%
Sugars 13g
Protein 36g 72%
Vitamin A 24%
Vitamin C 19%
Calcium 56%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Garlic Parmesan Ham & Orzo

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 Creamy Garlic Parmesan Ham & Orzo
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Cook orzo according to package directions.
  2. Melt butter in large skillet. Stir in garlic and let cook for about 1 miute until it becomes aromatic. Add orzo, still until coated.
  3. Add everything else, and let cook at low heat, covered, stirring often.
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Nutrition Facts
Creamy Garlic Parmesan Ham & Orzo
Amount Per Serving
Calories 714 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 21g 105%
Polyunsaturated Fat 0.001g
Cholesterol 119mg 40%
Sodium 1452mg 61%
Potassium 121mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 2g 8%
Sugars 6g
Protein 32g 64%
Vitamin A 13%
Vitamin C 1%
Calcium 44%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.