cream cheese | Not Just Sunday Dinner

Red Velvet Cake

It’s easy for me to plan meat and sides for my family during the holidays or just a family dinner. I know what they like. Even though everything I prepare will not please everyone at the table, I know I have enough of what each individual wants so they do not leave my table hungry!

However, I like to have a dessert or two when it comes to a holiday meal. This is not the case in other family meals. Anytime my family is together, it’s a special time. Holiday meals need to be a little extra special, though.

I always need help with this. Since I do not plan to have an array of desserts, I have to choose something spectacular enough for the occasion, but it has to please everyone.

Layer cakes are a leap for me. If I bake a cake, it’s typically a pound cake. Not because I do not like them. Layer cakes intimidate me! I can follow all directions, and my layer cakes always look like the Leaning Tower of Pisa. Until this cake!

Red velvet cakes are one of the only desserts everyone likes. Here’s a funny fact: Wes called it a Roosevelt cake when he was small. Because it’s a one-and-done dessert, I will definitely serve this during the holiday season. And since I found this recipe in an old church cookbook a few years ago, it is my go-to for layer cakes.

With my dad being a pastor for years, I have a few old church cookbooks that I love. The pages have browned over the years and have splash stains here and there, but I know they are recipes I can trust. The old cooks who penned those recipes were the best!

Here are a few tips from this not-so-experienced layer cake baker:

Baker’s Joy works well for greasing and flouring the pan.
Make sure your layers are even. Rather than pouring, I use a large scoop and scoop my batter into the pans.
Cut off rounded tops to make your stacking easier!
Take your time and cool the cake layers completely!

So whether you are like me and have “layer-cake anxiety,” or you are a layer-cake pro. You will love this dessert. It’s beautiful and delicious, and it checks off all the boxes for my family’s holiday meals!

Red Velvet Cake with Cream Cheese Frosting

Course Dessert

Author Amye Melton

Ingredients

Cake
1 1/2 cups granulated sugar
2 sticks unsalted butter softened
2 large eggs room temperature
2 ounces red food coloring
2 1/4 cups sifted cake flour
2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon white vinegar
2 teaspoons vanilla extract
Cream Cheese Frosting
1 stick unsalted butter softened
8 ounces cream cheese softened
1 teaspoon vanilla extract
1 pound powdered sugar
1-2 tablespoons milk
1 cup chopped pecans

Instructions

Preheat oven to 350 degrees.
Grease and flour two 8-inch cake pans, set aside.
In a medium bowl combine flour, cocoa powder, salt and baking soda, set aside.
In another bowl combine buttermilk, vinegar, and vanilla extract, set aside.
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Adjust mixer speed to low and carefully add the red food coloring.
Add dry and wet ingredients alternately, beginning and ending with dry ingredients, stopping to scrape the bottom and sides of the bowl a time of two. Mix until combined, but do not overmix.
Pour the batter into the prepared cake pans.
Bake at 350℉ for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan, on a cooling rack for 10 - 15 minutes. Turn out on cooling rack and allow to cool completely.
While the cake is cooling prepare the frosting. Combine butter and cream cheese in a mixing bowl. Add vanilla and powdered sugar, beating until combined. Add enough milk to reach spreading consistency. Stir in pecans.
Place one cake layer on serving plate. Spread frosting over the top of cake.
Place second layer on top of first. Frost top and sides of cake.
Store in refrigerator.

Campground Sausage Dip

I am sure you are familiar with the quote, “Life happens while you are making other plans.” Unfortunately, sometimes we aren’t fully aware of this until “life happens.”

I am not complaining, but for almost a year now, that’s exactly how it’s been for me. It seems like it has been one thing after another, after another, after another. Thankfully, I have an incredible support team of family and friends. And, I think that maybe I can finally see the light at the end of the tunnel.

With all the madness slowing down a bit, Greg and I could finally get away for a few days. We took the camper, met some friends at a nearby park, and just relaxed. Greg reminded me of how I typically obsess over menus, recipes, and groceries for trips like this, but I even surrendered that. It could have been the most relaxing camping trip to date.

One afternoon at camp, we whipped up this fantastic warm dip. It was packed with delicious flavors, and we could cook everything on the grill. I am calling this Campground Sausage Dip. You can add various ingredients to this dish; we used what we had on hand. We served the dip with corn chips and carrot sticks for a great afternoon treat.

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Campground Sausage Dip

Course Appetizer

Author Amye Melton

Ingredients

1 pound hot breakfast sausage cooked, crumbled, and drained well
2 8-ounce packages cream cheese room temperature
1 cup sour cream
1 cup shredded sharp cheddar cheese
1 10-ounce package frozen sweet corn thawed and drained
1 10-ounce can Rotel diced tomatoes and green chiles
1 4-ounce can diced green chiles
2 large fresh jalapeño peppers seeds removed and diced
1/2 cup sliced green onions plus additional to garnish top
kosher salt and black pepper to taste

Instructions

Preheat oven to grill to 350℉.
Add the sausage, corn, Rotel, chiles, jalapeños, onions, salt and pepper and mix well. Taste for seasoning. At this point you could always stir in additional salt and pepper, or add some taco seasoning, cumin powder, or maybe some cayenne pepper.
Spray a serving dish or skillet with cooking spray. Pour mixture into the dish. Bake in preheated oven or grill until hot and bubbly.
Top with additional sliced green onions and serve with corn chips.

Notes

This would be great garnished with fresh, chopped cilantro.

Easy Taquitos

I have this one cousin that does not follow recipes. Melissa is a great cook, but do not expect a recipe from her. She can give you the ingredients, and you can figure it out for yourself, but there will be no hard copy, step-by-step recipe. You might say she measures with her heart. I sometimes find it odd that the same village of ladies raised us. 😂

When she told me how delicious and easy these taquitos were, I had to give them a shot. Greg and I loved them, and my grown children did too. Savannah, Ashley, and Wes have already made them at their own homes.

You can play around with these amounts and even add ingredients to your liking. For example, Savannah changed them up a bit, which was delicious. If you start by adding ingredients sparingly, I don’t see how you could mess these taquitos up.

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Easy Taquitos

Course Main Course

Author Amye Melton

Ingredients

2 (8-ounce) packages cream cheese room temperature
1 whole rotisserie chicken, meat picked from bones or cooked chicken of your choice
1-2 teaspoons minced garlic or 1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
2-3 tablespoons dry Ranch dressing mix
ground black pepper to taste
salt if needed for taste
diced jalapeno or chopped chipotle pepper with adobo sauce optional
1 cup shredded cheese Cheddar, or a Mexican mix
small corn or flour tortillas
melted butter
salsa optional for serving
sour cream optional for serving

Instructions

Preheat air fryer or oven to 425℉. If you are baking in an oven spray baking pan with nonstick cooking spray.
Using an electric mixer, mix the cream cheese and chicken until combined. Add in any of the seasonings that you choose. Taste for seasoning. Add jalapeños if using. Stir in shredded cheese. .
For corn tortillas, heat a cast iron skillet over medium-high heat. Heat tortillas in the skillet for a few seconds on each side, in order for them roll without breaking. Remove the tortillas to a foil covered plate to keep them warm.
Place filling in a line along each tortilla. Roll tightly and brush with melted butter. Place seam side down in your air fryer or in a sprayed baking dish.
Bake for 10 - 20 minutes or until slightly browned and crispy.
Delicious with salsa and sour cream.

Notes

Store leftovers in an airtight container refrigerated. Reheat in oven or air fryer until warmed.

Red Velvet Br❤️wnies with Cream Cheese Frosting

Red Velvet Brownies with Cream Cheese Frosting

Our celebrations have changed a lot since our first days of celebrating Valentine’s Day. I remember when a stuffed animal and a box of candy made me happy. Okay, that made me laugh a little; those days are long gone. Since then, we have spent many Valentine’s dinners with our kids when they were small, and we have celebrated a few at fancy restaurants.

It seems that we enjoy our time at home, now more than ever. I know what you’re thinking. That is a sure sign of getting old, and you would be right. We have been blessed to enjoy many seasons of life together, and they have all been my favorite. This season is my new favorite, though.

If you are looking forward to a special Valentine’s Day at home this year, here is a delicious treat to make for your loved one! And, if staying home means we get red velvet desserts, I’m all for it! These red velvet brownies topped with cream cheese frosting are terrific! Check your brownies early. You do not want to overbake them, when you insert a toothpick into the center, you want to see a few moist crumbs.

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Red Velvet Brownies with Cream Cheese Frosting

Course Dessert

Author Amye Melton

Ingredients

1 (4-ounce) bittersweet chocolate bar chopped
3/4 cup salted butter
1 1/2 cups granulated sugar
4 large eggs
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (1-ounce) bottle red liquid food coloring
2 teaspoons vanilla extract
Cream Cheese Frosting
1 (8-ounce) package cream cheese softened
1/2 cup salted butter softened
6 cups powdered sugar
2 teaspoons vanilla extract

Instructions

Preheat oven to 350℉. Line bottom and sides of a 9-inch square baking pan with foil, allowing 2 - 3 inches to extend over sides; lightly spray with nonstick cooking spray.
Microwave chocolate and butter in a large microwavable bowl on HIGH until melted (1 1/2 - 2 minutes). Whisk until smooth.
Whisk in sugar.
Add eggs, one at a time, whisking just until blended.
Whisk together flour, baking powder, and salt. Gently stir flour mixture, food coloring, and vanilla into chocolate mixture, stirring just until well incorporated.
Pour batter into prepared pan. Bake in preheated oven until a wooden toothpick inserted in center comes out with a few moist crumbs, about 25 minutes.
Cool completely on a wire rack.
While brownies are cooling, prepare frosting. Beat cream cheese and butter until creamy, but do not overbeat. With mixer on low, add powdered sugar and mix until smooth. Beat in vanilla. Increase speed to high and beat until light and fluffy, just about 1 - 2 minutes.
Cut into squares and serve.

Chocolate Chip Cheeseball

It seems that everyone has focused on the bad things that happened in 2020. I could start listing the bad, but I choose to focus on the good. Yes, it has been different and stressful. I decide not to be a glass half empty type of person, though. As we go into 2021, I find myself thankful for much in 2020, and it is my wish that you can do that also.

Party appetizers are a must for New Year’s Eve! From finger foods and delicious dips to Charcuterie boards. A table full of appetizers is sure to get your celebration off to a great start.

Here’s is a fun cheeseball that everyone loves. This chocolate chip cheeseball is a sweet surprise served with graham crackers. It is somewhat sticky, and I find it easier to roll this into a ball if I do it in a bowl. Pour some of your chopped pecans or chips into the bottom of the bowl. Place the cheeseball mixture on top, and then use the bowl to help guide you into making it into a ball. Pour additional pecans or chips on top. Now, you should be able to dump the ball onto waxed paper and finish covering it with nuts or chips.

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Chocolate Chip Cheeseball

Course Appetizer

Author Amye Melton

Ingredients

2 (8-ounces) cream cheese softened
1/2 cup butter softened
1/4 teaspoon vanilla extract
2 tablespoons brown sugar
3/4 cup powdered sugar
3/4 cup mini chocolate chips
1/2 cup toffee bits optional
3/4 cup finely chopped pecans or additional mini chocolate chips
Graham Crackers for serving

Instructions

Beat cream cheese and butter until creamy. Add vanilla and sugars and mix well.
Stir in 3/4 cup mini chocolate chips and toffee bit (if using). Mix well.
Cover and place in the refrigerator for 30 minutes.
Remove mixture from refrigerator and roll into a ball. Mixture will be very sticky. Cover ball completely with pecans or mini chocolate chips. Place on serving dish. Wrap with plastic wrap and refrigerate for 1 hour. Serve with graham crackers.