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Posts Tagged ‘cream cheese’

Mrs. Bruce’s Vegetarian Patties

1 cup ground nuts (such as pecans – finely ground) (also called
pecan meal)
1 large onion, chopped
3 oz pkg cream cheese (or Velveeta)
1 cup cracker crumbs
1 cup toasted bread crumbs
7 eggs
1/2 teaspoon sage
1/2 teaspoon Accent
1/2 teaspoon salt

Mix all together and shape into patties. Brown in oil. Can eat them this way.

Or cover with 1 can cream of mushroom soup and 1 small can evaporated milk. Bake till it bubbles.

You can also use tomato soup or cream of celery soup.

These patties, without the soup on top, would be great sliders.

THIS IS DELICIOUS!!!!! And great served with mashed potatoes.

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Yum-Yum!!

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Mashed Potato Casserole

5 lbs potatoes, peeled and cut into chunks
8 oz cream cheese, softened
2 Tbls minced onion
2 eggs
2 Tbls all-purpose flour
2 Tbls chopped fresh parsley
1-1/2 tsp salt
1 tsp black pepper
1 can (2.8 ounces) French-fried onions, coarsely chopped

Preheat the oven to 325̊F. Coat a 2-quart casserole dish with nonstick cooking spray.

Place the potatoes in a soup pot, add just enough water to cover them, and bring to a boil over high heat. Reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender; drain.

In a large bowl, with an electric beater on medium speed, beat the potatoes and cream cheese until smooth. Add the onion, eggs, flour, parsley, salt, and pepper, and continue to beat until well blended.

Spoon the potato mixture into the casserole dish. Sprinkle with the French-fried onions and bake for 35 to 40 minutes, or until heated through and the edges are golden.

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Here are two recipes for making your own Cream Cheese.

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Vegan Cream Cheese

For this recipe you will need a tea towel or cheesecloth and a food processor.

1 c soft, medium, or silken tofu
1/4 c cashews
1-2 T water or soy milk
2 t sweetener: raw sugar, maple syrup, or brown rice syrup (optional)
1 t salt
1/2 t pepper

Drain the tofu, wrap in tea towel or cheesecloth, and squeeze out excess moisture.

Place all ingredients in food processor and blend until smooth, 1 to 2 minutes. Taste and adjust: add more tofu or water for a thicker or thinner consistency; more sweetener (if used) or dash of lemon for a sweeter or less sweet flavor.

Transfer to container, cover, and refrigerate (overnight is best). Use within 4-7 days.

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Vegan Cream Cheese

12 oz. extra firm silken tofu
5 Tbsp. raw cashews, finely ground, or 3 1/2 Tbsp. cashew butter
4 1/2 tsp. lemon juice
1/2 tsp. salt
1 tsp. liquid sweetener (optional)

Place the tofu in a clean tea towel or cheesecloth, gather up the ends and twist and squeeze for a couple minutes to extract most of the water.
Crumble into a food processor with the remaining ingredients and process for several minutes until the mixture is very smooth. You might have to stop the processor to loosen mixture with a spatula a couple of times.
Refrigerate. It firms up with refrigeration.

Makes 2 cups

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A former pastor’s wife shared this delicious recipe with me.  It’s simple and delicious.

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Grandma’s Pretzel Jell-o

1-1/2 c. small pretzels broken into pieces
1c. sugar, divided
1/2 c. margarine, melted
8 oz. cream cheese, softened
8 oz. Cool Whip
6 oz. strawberry Jell-o dissolved in 2 c Boiling water (here’s a link to a gelatin substitute)
2 10 oz. pkgs. frozen strawberries

Mix 1/2 c sugar and the melted margarine with the broken pretzels.  Press evenly into the bottom a 9 x 13 pan.  Bake in a 325 degree oven for 6 minutes.  Cool.

Blend cream cheese with the remaining 1/2 C sugar and the Cool Whip.  Spread over the cooled pretzel mixture.  Refrigerate.

Dissolve the jell-o into boiling water and add the frozen strawberries.  Stir well then put into refrigerator to thicken more, then pour over the cream cheese and refrigerate.

To serve, cut into squares and top with additional Cool Whip if desired.

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I got this recipe years ago when my daughter was still in diapers (she’s in her early 30s now) from the news at noon when the Extension Service was on doing a cooking segment.  It’s been a great recipe down through the years… and although it’s not like the traditional NY cheesecake – the dry kind that you cook in a springform pan, it’s a recipe that is so easy you’ll wonder why you make the other kind (if you like it, that is – some people prefer the dry NY cheesecake.  It, quite frankly, doesn’t matter to me which I have – but sometimes easier is definitely better).

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MICROWAVE CHEESECAKE

Step 1:

  • 1-1/2 cups Graham Cracker Crumbs
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter or margarine

Melt butter in pie plate in microwave.  Add crumbs & sugar, mix with butter and press firmly on bottom and up side of 9-inch pie plate.

Step 2:

  • 1/2 cup sugar
  • 1 egg, slightly beaten
  • 1/4 tsp. almond extract

Beat cream cheese, egg, and sugar until smooth. Stir in almond extract. Pour into crust. Microwave 3 minutes.

Step 3:

  • 3 Tbsp. sugar

Mix sour cream and sugar. Spread over cheesecake. Microwave 1-1/2 minutes. Refrigerate. Top with fresh fruit if desired.  Serves 8.

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