Crepes with Strawberries and Toffee Sauce

1 Tbsp superfine sugar
1 3/4 c plain flour
2 eggs
1 c milk
2 Tbsp canola oil
1/2 c light cream cheese
7 oz sliced strawberries

Toffee Sauce:
1/4 c butter
1/3 c light brown sugar
1/4 pint thick cream
1/2 tsp vanilla extract

Combine sugar and flour in a bowl. Make a well in center. Add eggs + milk and beat until smooth.

Heat oil in a small pan. Pour a little batter into the pan, tilt to coat the pan, and cook for 2-3 minutes. Carefully turn over and cook on the other side. Repeat to use remaining batter.

Spread a tablespoon of cream cheese over a crepe. Arrange a few slices of strawberries on top, fold in half, and then in half again. Repeat with remaining crepes.

To make toffee sauce, melt butter in a small pan. Add sugar and cream and bring to a boil. Remove from heat and add vanilla. Pour over the crepes.

Makes 8 crepes.

NOTES
From Parents magazine.
Untried.

Red Velvet Hearts

1 1/4 c all-purpose flour
1 Tbsp unsweetened cocoa powder
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 c milk
2 tsp red food coloring
6 Tbsp softened butter
3/4 c superfine sugar
1 egg + 2 egg yolks
1 tsp vanilla extract

Icing:
8 oz cream cheese at room temperature
6 oz butter at room temperature
1 1/2 c confections' sugar
1/2 tsp vanilla extract
red and pink candy

Line an 8"x8" baking pan with parchment paper, coming part way up the sides of the tin. Preheat oven to 350 degrees.

Sift together flour, cocoa, baking powder, baking soda and salt.

Heat milk until lukewarm. Add food coloring and set aside.

Cream butter and sugar until fluffy. Beat together egg, yolks, and vanilla. Beat into butter. Mix in 1/3 of the flour, then half of the milk, 1/3 of the flour, the rest of the milk, and finally the remaining flour.

Spread batter evenly in pan. Bake 20-25 minutes, until cake is risen and a tester comes out clean. Let cake cool 30 minutes, then invert onto cooling rack and cool completely.

Icing: Beat cream cheese and butter together until smooth. Beat in remaining ingredients.

Turn cake right side up onto a cutting board. Cut out 4 hearts using a 4" cutter.

Split cakes in half horizontally. Spread 1/4 icing over the four bases and sandwich the hearts. Ice the tops and sides of cakes with remaining icing. Decorate with red and pink candies. Store in a cool place in airtight containers.

Makes 4 cakes.

NOTES
From Parents magazine.
Untried.

Creamy Mac and Cheese

8 oz elbow macaroni
1/4 c butter
3 Tbsp flour
2 c milk
6 oz cream cheese, softened
1/2 tsp each salt and pepper
2 tsp Dijon mustard
2 c shredded cheddar cheese
1 c bread crumbs
2 Tbsp butter
2 Tbsp parsley

Cook pasta according to package directions.

Melt butter in a large pan over medium heat; stir in flour and cook 1 minute until smooth and bubbly, stirring occasionally. Mix in milk, cream cheese, salt, pepper, and mustard. Melt cream cheese and cook until thickened.

Add pasta and cheddar; mix well. Pour into a 2-quart casserole dish.

Combine bread crumbs, parsley and butter; sprinkle over mac and cheese.

Bake 15-20 minutes or until top is golden brown.

NOTES
Adapted from allrecipes.com.
Great texture for homemade mac and cheese.
To save time I often skip the crumb topping and the baking, and just serve from the stovetop.

Deep Dish Chicken Pot Pie

1 lb chicken, cut into cubes
1/4 c Italian dressing
4 oz cream cheese
2 Tbsp flour
1/2 c chicken broth
10 oz frozen mixed vegetables
1 pre-made pie crust

Preheat oven to 375 degrees.

In a medium skillet, cook chicken in dressing over medium heat for 2 minutes. Add cream cheese and cook until cheese melts. Add flour and stir well. Add broth and vegetables and simmer for 5 minutes, stirring occasionally.

Pour filling into a deep dish 10" pie plate. Top with pie crust; flute edges and slit top.

Bake 30 minutes or until golden.

NOTES
I think this comes from Kraft.
Not your ordinary chicken pot pie -- creamy and tangy and yum.

Lemon-Cheese Stuffed French Toast with Blueberry Syrup

6 thick (1 1/2") slices bakery cinnamon bread or challah

Filling:
4 oz cream cheese, softened
2 Tbsp sugar
1 tsp lemon extract
1 tsp finely chopped lemon zest
3/4 c ricotta cheese

Egg Mixture:
6 large eggs
1/2 c heavy cream

butter
oil

Blueberry Syrup:
2 c blueberries
1/2 c sugar
2 tsp fresh lemon juice

Create a pocket in each slice of bread by inserting a sharp knife into center of top crust and working in both directions, to within 3/4" of bottom and sides. Be careful not to puncture the sides.

Combine first 4 filling ingredients with an electric mixture and beat until smooth (about 1 minute). Stir in ricotta until just combined. Squeeze bread from the sides to part the opening and fill each slice of bread with a few tablespoons of filling. Don't overstuff or tear!

Whisk eggs and cream together. Dunk stuffed bread into the egg mixture and coat both sides. Place bread in a baking dish and cover with plastic wrap; chill in the fridge overnight.

Preheat oven to 375 degrees and lightly grease a cookie sheet. Heat a mixture of half butter, half oil in a skillet over medium-low heat and saute each slice of bread for about 2 minutes per side. After sauteing, place bread on cookie sheet and bake until heated through (about 6-8 minutes).

While toast bakes, combine syrup ingredients in a medium saucepan over low heat and cook, stirring constantly, until sugar dissolves (2-3 minutes). Increase heat to medium and simmer 2 minutes, stirring constantly. Remove from heat and serve over toast.

NOTES
I think this comes from a Best American Recipes-type cookbook.
Untried, but now that I've just discovered it among my recipes I think I'm going to try it very soon.

Ginger Mascarpone Icebox Cake

12 oz gingersnap crumbs ( about 2 1/4 cups)
2 1/2 oz (5 Tbsp) unsalted butter, melted
8 oz cream cheese, at room temperature
1/2 cup plain yogurt
2/3 cup sugar + more for the pan
1/2 tsp vanilla extract
1/2 cup minced candied (crystallized) ginger
1 lb mascarpone cheese
1/3 cup heavy cream

Spray a 9-inch springform pan with nonstick cooking spray or grease it lightly. Dust the pan with a little sugar and knock out any excess. Combine the gingersnap crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half of the crumbs over the bottom of the pan and pat down evenly; reserve the rest.

With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla, and candied ginger until smooth, scraping down the sides. Add the mascarpone and cream and whip until the mixture is thoroughly combined and just holds peaks. Don’t overwhip or the mixture may separate. Carefully spoon half of the mascarpone cream over the gingersnap crust, spreading it evenly to the edges of the pan. Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight. To serve, warm a sharp knife under hot water and dry it off. Cut one slice, clean the knife and warm it again before cutting the next slice.

NOTES
From Cooking New American.
Untried.

Confetti Bites

2 (8 oz) pkg crescent rolls
2 (8 oz) pkg cream cheese, softened
3 Tbsp mayonnaise
1/2 tsp dried basil
1/4 tsp garlic powder
3 c finely chopped colorful fresh veggies, such as peppers, zucchini, carrots

Preheat oven to 350 degrees. Press crescent roll dough onto a 10" x 15" cookie sheet to form a crust. Bake 10-15 minutes or until light golden; cool.

Meanwhile, in a medium bowl, combine cream cheese, mayo, basil and garlic. Spread over crust and top with veggies.

NOTES
From Mr. Food.
Untried.

Summer Fruit Pizza

1/4 c butter, softened
1/2 c sugar
1 egg
1/4 tsp vanilla
1/4 tsp lemon extract
1 1/4 c flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
4 oz softened cream cheese
1/4 c confectioners' sugar
1 c whipped cream
1 sliced banana
1 c sliced strawberries
1 (8 oz) can mandarin oranges
2 kiwi, peeled and sliced
1/3 c blueberries

Cream butter and sugar. Beat in egg and extracts.

Combine flour, baking powder, baking soda and salt. Add to butter mixture and beat well. Cover and chill 30 minutes.

Press dough into a greased 12" or 14" pizza pan. Bake at 350 degrees for 12-14 minutes or until golden. Cool completely.

Beat cream cheese and confectioners' sugar until smooth; spread over crust. Arrange fruit on top.

Glaze:

1/4 c sugar
1/4 c orange juice
2 tsp cornstarch

Combine glaze ingredients in a saucepan and bring to a boil, stirring constantly. Boil 2 minutes or until thickened. Cool about 30 minutes, to room temperature. Brush over fruit. Store in refrigerator.

NOTES
Original source unknown.
Not a quick dessert, but an impressive and delicious one.

Cinnamon-Pecan Cheesecake Bars

Cinnamon-Pecan Topping:

2 Tbsp butter
1/4 c sugar
3/4 tsp vanilla extract
1/3 c flour
1/2 tsp cinnamon
1/3 c chopped pecans

Bars:

1/2 c butter at room temperature
1/4 c sugar
1 egg
1 1/4 c flour
1/8 tsp salt

Filling:

2 (8 oz) pkg cream cheese or Neufchatel cheese
2/3 c sugar
2 eggs

To make topping: Mix together sugar, flour and cinnamon. Cut in butter until crumbly. Add vanilla and pecans and mix again. Set aside.

To make bars: Beat together butter and sugar until light and fluffy. Beat in egg and then gently blend in flour mixed with salt. Grease the bottom and sides of a 9"x13" glass pan and gently pat the dough into the pan -- it will be a thin layer. Bake in a 350 degree oven for 15 minutes.

To make filling: Prepare while the base is baking. Beat cheese with sugar until creamy and well blended. Add eggs and beat until smooth.

When bars are finished baking, pour cheesecake filling over the base, then sprinkle with topping. Return pan to oven and bake for about 25 minutes. Check after 20 minutes -- bars are done when filling starts getting golden and puffy.

Turn the oven off and prop the door open while bars cool for 15 minutes. Remove from oven and refrigerate until chilled, at least 2 hours. Once cool, slice into bars.

NOTES
From Penzey's.
Untried.

Butterscotch Bundt Cake

2 Tbsp dry bread crumbs
7 Tbsp butter, softened, divided
2 c packed dark brown sugar
2/3 c (6 oz) cream cheese
2 tsp vanilla extract
3 eggs
1 egg white
2 1/4 c all-purpose flour
1/2 c cornstarch
1 tsp baking soda
1/2 tsp salt
1/2 c milk
1 Tbsp powdered sugar

Preheat oven to 325 degrees. Grease a 12" Bundt pan; dust with breadcrumbs.

Melt 4 Tbsp butter in a large saucepan over medium hear. Add brown sugar and cook 2 minutes, stirring constantly (sugar will not melt). Pour mixture into a large bowl; cool 20 minutes, stirring occasionally.

Add 3 Tbsp butter, cream cheese and vanilla to bowl; beat with mixer on low speed 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add eggs and egg white, one at a time, beating well after each.

Combine flour, cornstarch, baking soda and salt; whisk well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour; mix after each addition.

Pour batter into prepared pan. Bake at 325 degrees for 1 hour 5 minutes or until a wooden pick inserted 1" from edge comes out clean. Cool in pan 10 minutes on wire rack; remove from pan and cool completely on wire rack. Sift powdered sugar over cake.

NOTES
From Cooking Light.
Untried.

Zebra-Stripe Cheesecake

Crust:

1 c graham cracker crumbs
2 Tbsp butter, melted

Filling:

32 oz cream cheese, softened
1 c sugar
1/2 c milk
2 tsp vanilla extract
2 eggs
2 egg whites
4 oz semisweet chocolate, melted

To make crust: Combine crumbs and butter in a bowl; toss with a fork until moist. Press into bottom of a greased 9" springform pan.

To make filling: Beat cream cheese with a mixer on high speed until smooth. Add sugar, milk, vanilla; beat well. Add eggs and egg white, one at a time; beat well after each. Divide filling in half. Add melted chocolate to 1/2 filling and mix well.

Pour 1/3 white batter into pan. Pour 1/2 chocolate batter in center of white batter; spread to within 1" of edge. Pour 1/3 white batter over chocolate; spread to within 1" of edge. Pour remaining chocolate on white; spread 1" from edge. Finish with white batter, spread 1" from edge.

Bake at 325 degrees for 1 hour and 10 minutes or until almost set, when the center barely moves. Cool, cover, chill.

NOTES
From Cooking Light.
Untried.

Cream Cheese and Jelly Turnovers

1 pre-made pie crust
2 oz cream cheese
1 egg, separated
1 Tbsp sugar
1 sprinkle salt
4 Tbsp jam

Unroll pie crust and cut into quarters. Fold each quarter in half to form a line down the middle, then unfold. On one half of each pie quarter, cut four horizontal slits, making sure to leave 1/4" between slits and edges.

Separate the egg. Combine yolk with cream cheese, sugar and salt, and mix until smooth. Spoon 1 Tbsp of the mixture onto the uncut side of each of the pie dough quarters; spread to within 1/2" of edges. Spread 1 Tbsp jam on each turnover, on top of cream cheese.

Using your finger or a pastry brush, paint the edges of each pastry with egg white. Fold cut side over the filled side and crimp the edges with a fork. Brush egg white over the tops of the pastries, and sprinkle with a little extra sugar.

Bake in a 450 degree oven for 12-14 minutes until filling begins to bubble and turnover is golden brown.

NOTES
From Ordering Disorder @ workitmom.com.
The kids loved these; I would have liked them better without the cream cheese, or with more jam.

Creamy Crab and Red Pepper Spread

2 green onions, thinly sliced, divided
8 oz cream cheese
1 (6 oz) can lump crabmeat, drained
1/2 c shredded Cheddar cheese
1/2 c finely chopped red peppers
1 Tbsp Dijon mustard
crackers

Reserve 2 Tbsp onions. Mix remaining onions with all remaining ingredients except crackers; cover and refrigerate at least 1 hour. Sprinkle with reserved onions and serve with crackers.

NOTES
From Kraft.
Untried.

White-Chocolate Raspberry Cheesecake Bars

12 Oreo cookies, finely crushed
2 Tbsp butter, melted
3 (1 oz) squares white chocolate, divided
2 (8 oz) pkg cream cheese, softened
1/2 c sugar
1 tsp vanilla
2 eggs
1/4 c raspberry preserves

Preheat oven to 350 degrees. Combine cookie crumbs and butter; press onto bottom of an 8" square pan.

Melt two white chocolate squares.

Beat cream cheese, sugar and vanilla until blended. Add melted white chocolate; mix well. Add eggs, one at a time, mixing well after each. Pour over crust.

Bake 25-28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining white chocolate and drizzle over cheesecake. Refrigerate 4 hours and cut into bars.

NOTES
From Kraft.
Untried.

Spinach Artichoke Dip

1 (10 oz) box frozen cut or chopped spinach, thawed
1 (14 oz) can artichoke hearts, drained and roughly chopped
2-4 cloves garlic minced (to taste)
1/2 c cream cheese
3/4 c sour cream
1 c grated Cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
tortilla chips or sliced French bread

Heat oven to 400 degrees. Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine all ingredients. Scrape into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with chips or bread.

NOTES
From Real Simple, adapted.
This is the best basic recipe I've found for this dip, and it's pretty forgiving if you want to play with the amounts of various ingredients.

Raspberry Cream Cheese Kringle

Dough:

4 c flour
1 c butter, slightly softened
2 Tbsp sugar
1 tsp salt
1 pkg dry yeast
2 eggs, beaten
1 c milk

Filling:

8 oz cream cheese
1/2 c sugar
1 tsp vanilla extract
4 Tbsp raspberry jam
1 c chopped pecans

Glaze:

2 2/3 c powdered sugar
2 Tbsp butter, softened
4 Tbsp hot water
1 Tbsp milk
1-2 tsp vanilla extract

To make dough: Use a pastry blender to blend flour, butter, sugar and salt until mixture is crumbly. In a separate bowl, mix yeast, eggs and milk. Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended and dough pulls away from the sides and forms a ball. You may need to work the last of the flour into the dough with your hands. Divide dough into two pieces, flatten into discs, wrap in plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Beat together cream cheese, sugar and vanilla. Roll out each piece of dough into a rectangle, 1/8" thick, about the length of a cookie sheet and as wide as 1/8" thick will allow. Spread half of cream cheese filling over each piece of dough. Then spread each kringle with half of the raspberry jam and sprinkle with half of the pecans.

Rolling from the short ends, roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an ungreased cookie sheet. Bake 20-25 minutes, changing racks halfway through baking time. Remove kringles from cookie sheets to a cooling rack and cool 10 minutes before glazing.

Mix glaze ingredients together and whisk until smooth. Top kringles with the glaze. Serve warm.

NOTES
From Penzey's.
Untried.

Black Forest Cherry Cheesecake

Topping:

2 c pitted dark sweet cherries
1/4 c sugar
1 Tbsp fresh lemon juice
2 tsp cornstarch

Crust:

1 1/3 c chocolate graham cracker crumbs (about 9 cookie sheets)
1/4 c sugar
1 Tbsp butter, melted
1 egg white

Filling:

1 c sour cream
1/2 c sweetened condensed milk
16 oz cream cheese, softened
1 1/4 c sugar
3 Tbsp unsweetened cocoa
2 tsp vanilla extract
2 eggs
1/2 c semisweet chocolate mini-chips
36 dark sweet cherries, pitted and halved

To make topping: Process cherries in a food processor until smooth. Combine with remaining ingredients in a small saucepan. Bring to a boil and cook 1 minutes, stirring constantly. Pour into a bowl; cover; chill.

To make crust: Combine all ingredients in a bowl; toss with fork until well-blended. Press into a prepared 10" springform pan. Bake at 350 degrees for 10 minutes; cool on a wire rack. Reduce oven temperature to 300 degrees.

To make filling: COmbine sour cream, milk and cheese in a large bowl. Beat with a mixer on medium speed until well-blended. Add sugar, cocoa, vanilla and eggs; beat well. Stir in mini-chips. Pour into prepared crust.

Bake at 300 degrees for 50 minutes or until almost set (center will not be firm, but will set as it chills). Turn oven off; cool cake in closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread topping over cheesecake; top with extra cherry halves. Cover and chill 8 hours.

NOTES
From Cooking Light.
Untried.

Instant Tiramisu

1 c ricotta cheese
3/4 c cream cheese (6 oz)
1/2 c sugar
24 ladyfingers
1/2 c Kahlua
1 Tbsp unsweetened cocoa

Combine ricotta, cream cheese and sugar in a food processor until smooth.

Split ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11"x7" baking dish. Drizzle with 1/4 c Kahlua; let stand 5 minutes. Spread 1/2 cheese mixture evenly over ladyfingers/ Repeat with remaining ladyfingers, Kahlua and cheese. Sprinkle with cocoa.

NOTES
From Cooking Light.
Untried.