Classic Skyline Chili Dip – Party Size

December 25, 2016 at 6:19 AM | Posted in Skyline Chili | Leave a comment
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Here’s a delicious appetizer not only for the Holidays but anytime, Classic Skyline Chili Dip – Party Size. Serve it with your favorite Chips or Crackers.

 

 

Classic Skyline Chili Dip – Party Size

What you need:classic-skyline-chili-dip-party-size
9 x13 Oven/MicrowaveSafe Pan
12 ounces of cream cheese softened to room temp
13 to 15 ounces of Skyline Chili
1 quart microwave safe bowl
12 ounces of Skyline Shredded Cheddar Cheese
Your favorite tortilla or corn chips

 

 

How to prepare:
1 – Preheat oven to 375 degrees
2 – Spread 12 ounces of cream cheese in an even layer into your pan
3 – Heat 13 to 15 ounces of Skyline Chili in covered 1 quart microwave safe bowl on high for 2 minutes
4 – Pour heated chili evenly over the cream cheese layer
5 – Place pan in preheated (375 degrees) oven for 10 minutes
6 – Remove from oven and top evenly with 12 ounces of Skyline Shredded Cheddar Cheese
7 – Let stand for 5 minutes
8 – Dig in! Scoop the Skyline Dip with your favorite tortilla or corn chip
http://www.skylinechili.com/index.php
http://www.skylinechili.com/promotions.php

Diabetic Dish of the Week – Pumpkin Cheesecake in Gingersnap Crust

December 13, 2016 at 6:19 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Dessert – Pumpkin Cheesecake in Gingersnap Crust. A reduced fat Cheesecake in a Gingersnap Cookie Crust! Splenda replaces the Sugar and you’ll use Reduced Fat Cream Cheese. This one comes from the CooksRecipes website. Check out Cooks (http://www.cooksrecipes.com/index.html) if you’re looking for a Christmas Recipe or any other recipe you may need. Enjoy and Eat Healthy!

 
Pumpkin Cheesecake in Gingersnap Crust

Add this recipe to your holiday repertoire. Crushed gingersnap cookies form the crust of a reduced fat cheesecake made with canned pumpkin and spices. Garnished with fresh cranberries, it’s hard to resist.

 

 

Recipe Ingredients:

Crust:
1 1/4 cups gingersnap crumbs
3 tablespoons stick butter or margarine, meltedCooksrecipes 2
3 tablespoons Equal® Spoonful*

Cheesecake:
3 (8-ounce each) packages reduced-fat cream cheese, softened
1 1/4 cups Equal® Spoonful**
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup canned pumpkin
2 large eggs
2 large egg whites
2 tablespoons cornstarch
2 teaspoons vanilla extract

Topping:
1 cup reduced-fat sour cream
2 tablespoons Equal® Spoonful***
1/2 teaspoon vanilla extract

 

Cooking Directions:

1 – For Crust: Combine gingersnap crumbs, 3 tablespoons Equal® and butter. Press onto bottom of a 9-inch spring form pan. Bake in preheated 325°F (160°C) oven 8 minutes. Cool on wire rack while preparing cheesecake.
2 – For Cheesecake: Beat cream cheese, 1 1/4 cups Equal®, cinnamon, nutmeg and salt in mixing bowl on medium speed of mixer until smooth and well combined. Mix in pumpkin. Mix in eggs and egg whites. Mix in cornstarch and vanilla until blended.
3 – Pour cheesecake mixture over baked crust. Bake in preheated oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack 5 minutes.
4 – Meanwhile, combine sour cream, 2 tablespoons Equal® and 1/2 teaspoon vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate at least 4 hours before serving. To serve, remove side of pan. Cut cake into wedges.
Makes 8 servings.

 

*May substitute 4 1/2 packets Equal sweetener

**May substitute 30 packets Equal sweetener

***May substitute 3 packets Equal sweetener

Nutritional Information Per Serving (1/8 of cheesecake): calories 196, protein 7 g, carbohydrate 13 g, fat 13 g, cholesterol 64 mg, sodium 271 mg.
http://www.cooksrecipes.com/diabetic/pumpkin-cheesecake-diabetic-recipe.html

Eggnog Cheesecake

December 10, 2016 at 6:26 AM | Posted in CooksRecipes, dessert | Leave a comment
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A Holiday cake sure to please everyone, Eggnog Cheesecake. This version comes from the CooksRecipes website. The Cooks site has a fantastic selection of recipes to suit all tastes and cuisines. http://www.cooksrecipes.com/index.html

 

 

Eggnog Cheesecake

Festive, eggnog and rum-flavored cheesecake in a buttery shortbread cookie crumb crust.

Recipe Ingredients:

2 cups shortbread cookie crumbsCooksrecipes 2
6 tablespoons butter, melted
1/2 teaspoon ground nutmeg
4 (8-ounce each) packages cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
3 tablespoons rum
2 teaspoons vanilla extract
2 large eggs
1 cup heavy or whipping cream
4 large egg yolks
Additional ground nutmeg for garnish

Cooking Directions:

1 – Preheat oven to 325°F (160°C).
2 – Mix crumbs, butter and nutmeg; press onto bottom and 1 1/2-inches up side of 9-inch springform pan. Bake 10 minutes.
3 – In a large bowl, beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add 2 whole eggs, 1 at a time, mixing on low speed after each addition just until blended.
4 – Blend in heavy cream and egg yolks; pour into crust.
5 – Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set.
6 – Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
7 – Refrigerate for 4 hours or overnight.
8 – Sprinkle with nutmeg just before serving.
Makes 16 servings.
http://www.cooksrecipes.com/holiday/eggnog_cheesecake_recipe.html

Cranberry Goat Cheese Crostini

November 13, 2016 at 10:02 AM | Posted in Jennie-O Turkey Products | Leave a comment
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I have a delicious and healthy appetizer for your Thanksgiving Dinner, Cranberry Goat Cheese Crostini. Made with cream cheese, goat cheese, cranberry sauce, and basil leaves all served on a deli crostini. Super easy to prepare and sure to please! You can find this recipe and all the delicious and healthy recipes at Jennie – O website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

 
Cranberry Goat Cheese Crostini

Looking for an easy Holiday appetizer recipe? This delicious crostini takes less than 15 minutes to make.

INGREDIENTScranberry-goat-cheese-crostini

½ (8-ounce) package cream cheese, softened
1 (4-ounce) package goat cheese, softened
¼ teaspoon freshly ground pepper
1 (14-ounce) can whole berry cranberry sauce
¼ cup chopped fresh basil leaves
1 package deli crostini
garnish with small fresh basil leaves

 
DIRECTIONS

1) In small bowl, combine cream cheese, goat cheese and pepper until smooth.
2) In another small bowl, stir together cranberry sauce and basil.
3) Spread about 1 tablespoon cream cheese mixture on crostini. Top with cranberry mixture. Garnish with basil leaves, if desired. Serve immediately.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories190
Protein5g
Carbohydrates23g
Fiber1g
Sugars20g
Fat9g
Cholesterol25mg
Sodium160mg
Saturated Fat6g
https://www.jennieo.com/recipes/1087-cranberry-goat-cheese-crostini

Bacon and Cheese Log

November 4, 2016 at 5:40 AM | Posted in CooksRecipes | Leave a comment
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From the CooksRecipes website (http://www.cooksrecipes.com/index.html), a classic appetizer for the Thanksgiving and Christmas Seasons, a Bacon and Cheese Log. 7 ingredients make up this delicious recipe that everyone will enjoy! The Cooks site has recipes that will please all tastes. So be sure to check them out soon!

 
Bacon and Cheese Log

Cheese logs are always a party favorite, especially with bacon in the equation! Serve with lightly salted crackers.

Recipe Ingredients:

1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
12 slices (about 1/2 pound) bacon, cooked crisp and crumbledCooksrecipes 2
2 green onions, thinly sliced
1 (6 or 8-ounce) jar process Wisconsin Cheddar cheese spread
1/2 cup finely chopped pecans
Snipped parsley

Cooking Directions:

1 – Beat together cream cheese and butter until smooth. Add bacon and green onions, mixing until thoroughly blended.
2 – Shape into a log about 8-inches long, cover and refrigerate overnight.
3 – Coat log with cheese spread. Roll in pecans and garnish with snipped parsley. Chill.
4 – Serve with lightly salted crackers.
Makes 12 servings.
http://www.cooksrecipes.com/appetizer/bacon_cheese_log_recipe.html

One of America’s Favorites – Crab Rangoon

October 17, 2016 at 4:49 AM | Posted in One of America's Favorites | 4 Comments
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Crab Rangoon, sometimes called crab puffs, crab Rangoon puffs, or cheese wonton, are deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, crab meat or imitation crab meat, scallions, and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep-fried in vegetable oil.

 

 

Crab Rangoon

Crab Rangoon

Crab Rangoon has been on the menu of the “Polynesian-style” restaurant Trader Vic’s in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe, the dish was probably invented in the United States. A “Rangoon crab a la Jack” was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.

Though the history of Crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab Rangoon is often served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.

 
In the Pacific Northwest states of America crab Rangoon are also known as crab puffs, although this primarily refers to versions that use puff pastry as a wrapper instead of wonton. They may also be referred to as crab pillows, crab cheese wonton, or cheese wonton.

 

Meanwhile back on the SayersBrook Bison Ranch….Recipe – Dieters’ Delight Bison Pastrami Casserole

October 8, 2016 at 5:24 AM | Posted in SayersBrook Ranch | Leave a comment
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sayersbrook

Here’s another delicious and healthy recipe from the SayersBrook Bison Ranch, Dieters’ Delight Bison Pastrami Casserole. It’s made with SayersBrook Bison Pastrami. You can find this recipe and purchase the Bison Pastrami all on the SayersBrook website (http://www.sayersbrook.com/). You’ll be able to choose from all the Bison Meat Cuts along with Wild Boar, Elk, and Ostrich just to name a few. So when you get a chance check them out, Enjoy and Eat Healthy!

 

 

Dieters’ Delight Bison Pastrami Casserole

Ingredients:
1 (8-oz.) low-fat cream cheese, softeneddieters-delight-bison-pastrami-casserole
2 T. instant minced onion
1/2 c. pecans, chopped (optional)
2 T. fresh green pepper, chopped
1/2 c. low-fat sour cream
2 T. skim milk
3 oz. Bison pastrami, finely chopped
1/2 tsp. white pepper
Preparation:

Combine all ingredients and put into 1 quart casserole dish. Bake in preheated 350° oven for 20 minutes, or until edges are bubbly. Serve with crackers or Melba toast. Serves 8. Note: Leftovers may be served cold.

http://www.sayersbrook.com/dieters-delight-bison-pastrami-casserole/

Jennie – O Recipe of the Week – Turkey n’ Cheddar Muffin Melt

August 26, 2016 at 5:08 AM | Posted in Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Recipe of the Week is a Turkey n’ Cheddar Muffin Melt. Breakfast is served! Made with JENNIE-O® Honey Roasted Turkey Breast, English Muffins, Cream Cheese, Tomatoes, and Cheddar Cheese, This one will start your morning off the right way! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Make the Switch! https://www.jennieo.com/

 

 

Turkey n’ Cheddar Muffin Melt

INGREDIENTS

1 English muffin, splitTurkey n' Cheddar Muffin Melt
1 ounce garden vegetable cream cheese, softened
4 ounces JENNIE-O® Honey Roasted Turkey Breast, from the service deli
2 slices tomato
2 ounces Cheddar cheese slices
DIRECTIONS

1) Toast muffin and spread with garden vegetable cream cheese. Place turkey on muffin halves and top with tomatoes and Cheddar cheese. Place under broiler to melt cheese.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 290
Protein 21g
Carbohydrates18gJennie O Make the Switch
Fiber1g
Sugars1g
Fat 16g
Cholestero l65mg
Sodium 770mg
Saturated Fat 9g
https://www.jennieo.com/recipes/939-turkey-n-cheddar-muffin-melt

The Saturday Evening Dessert – Apple and White Chocolate Cheesecake

August 20, 2016 at 5:01 AM | Posted in Jennie-O Turkey Products, Saturday Evening Dessert | Leave a comment
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This week’s Saturday Evening Dessert is a Apple and White Chocolate Cheesecake. It’s just not any Cheesecake its a Apple and White Chocolate Cheesecake! Wafer Cookies, Cream Cheese, and White Chocolate are just some of the ingredients that make up this delicious dessert. Then its all topped off with HORMEL COUNTRY CROCK Cinnamon Apples, which are good on their own for a dessert or side dish. Kick up that Cheesecake with this week’s recipe! It’s on the Jennie – O website which is loaded with healthy and delicious recipes, Eat healthy and make the SWITCH! https://www.jennieo.com/

 

 

Apple and White Chocolate Cheesecake

Apple pie has met its match in this delectable cheesecake, marrying cinnamon apples with melted white chocolate.

INGREDIENTS

1½ cups finely ground vanilla wafer cookiesApple and White Chocolate Cheesecake
⅓ cup sugar
½ cup butter, melted
2 (8-ounce) packages cream cheese, softened
3 eggs
1 (14-ounce) can sweetened condensed milk
1½ cups whipping cream, divided
2 (4.4-ounce) packages white chocolate bars, melted and cooled
2 (21-ounce) packages HORMEL® COUNTRY CROCK® Cinnamon Apples, heated

 
DIRECTIONS

1) Heat oven to 325°F. Grease 10-inch springform pan; line with parchment paper. In bowl, combine cookie crumbs, sugar and butter; mix well. Press mixture into base of pan with flat-bottomed glass. Place pan on baking sheet. Bake 15 minutes; cool.
2) To make filling, in large bowl, beat together cream cheese, eggs, sweetened condensed milk and ½ cup cream with electric mixer 3 to 4 minutes or until smooth. Do not overbeat. Add white chocolate; beat 1 to 2 minutes longer or until combined. Pour filling into crust. Bake 1 hour or until almost set. Filling will fully set while cooling. Refrigerate 8 hours or overnight.
3) In clean bowl, beat remaining 1 cup cream until soft peaks form. Serve whipped cream and warm cinnamon apples alongside cheesecake.
https://www.jennieo.com/recipes/886-apple-and-white-chocolate-cheesecake

Saturday Evening Dessert – Peanut Butter Cream Pie

July 30, 2016 at 5:38 AM | Posted in Jennie-O Turkey Products, Saturday Evening Dessert | 1 Comment
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This week’s Saturday Evening Dessert is a Peanut Butter Cream Pie. Peanut Butter and Hot Fudge combine to make a Peanut Butter Cream Pie! This one comes from the Jennie – O website (https://www.jennieo.com/). Enjoy!

 

 

Peanut Butter Cream Pie
Peanut Butter and fudge come together in this irresistible dessert.

INGREDIENTS

⅓ cup SKIPPY® creamy peanut butterPeanut Butter Cream Pie
⅓ cup sugar
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container frozen whipped topping, thawed and divided
1 (9-inch) chocolate crumb crust
1 cup hot fudge topping, room temperature
melted SKIPPY® peanut butter, if desired

 
DIRECTIONS

1) In large bowl, beat together peanut butter, sugar and cream cheese with electric mixer on medium speed 2 minutes or until smooth, scraping down side of bowl occasionally.
2) Fold in half of whipped topping. Evenly spoon peanut butter mixture into crust, then evenly spread fudge topping over peanut butter mixture; top with remaining half of whipped topping. Refrigerate at least 3 hours before serving. Drizzle with additional melted peanut butter, if desired.

https://www.jennieo.com/recipes/892-peanut-butter-cream-pie

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