Tag: cream cheese

Olive Bruschetta

olive-bruschetta

If you love olives the way I love olives then you must try this bruschetta!  It is hands down the best bruschetta I have ever had!!!  I love that with a little chopping and slicing this appetizer comes together in very little time too! Try this recipe with flavored olive oils, such as the oils at The Bodacious Olive in Pensacola, Florida.  This appetizer is perfect for any holiday party!  You can serve this warm or at room temperature.

 

Olive Bruschetta
 
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Ingredients
  • 24 slices French bread, cut ¼-inch thick
  • 3 tbsp. olive oil
  • 1 c. chopped pitted ripe olives
  • ½ c. chopped pimento-stuffed green olives
  • 2 garlic cloves, pressed
  • 1 tbsp. Italian salad dressing (I use Olive Garden brand)
  • ¾ c. cream cheese, room temperature
  • Cherry tomatoes, cut into quarters, optional
Instructions
  1. Preheat oven to 375° F. Place bread slices on baking sheet. Lightly brush tops of bread slices with olive oil. Bake 10 to 12 minutes or until lightly browned and crisp. Remove bread from oven and set aside.
  2. Meanwhile, in a small bowl, mix olives, garlic, and dressing.
  3. Spread cream cheese evenly over toast slices. Top with a tablespoon olive mixture. Garnish with a cherry tomato, if desired.
Notes
*You may use all pitted ripe olives or all pimento-stuffed green if desired.

*If you prefer to serve these appetizers warm, After you top the cream cheese with the olive mixture return to the oven for about 6 minutes, or until warm. Remove from oven, add tomato half, and serve.

 

Garden Dill Veggie Sandwich

 

 

Garden-Dill-Veggie-Sandwich-2

Are you looking for a great, no-cook meal for these HOT days of summer? Here you go, this is absolutely amazing! I don’t even know how to express in words just how DE…LIC…IOUS this sandwich is!! My cousin, Brandi, gave me this recipe YEARS ago. I had completely forgotten about it until I recently ran across the recipe in our old family cookbook. Now I’m wondering how I could have gone this long without making this oh-so-scrumptious sandwich!

I try to cook low-carb about 75% of the time.  I plan to attempt making this into a low-carb wrap, using a large lettuce leaf, the spread, assorted veggies, and cheese. I’m pretty sure it will be delicious but I’ll update you soon.  In the meantime give this wonderful recipe a try.

Garden Dill Veggie Sandwich
 
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Ingredients
  • Dill Spread:
  • 1 (8-oz.) pkg. cream cheese, softened
  • ¼ c. finely chopped pecans
  • ⅓ c. fresh dill weed, chopped
  • 2 tbsp. fresh lemon juice
  • Pinch of kosher salt
  • Freshly ground black pepper
  • Optional Sandwich Ingredients:
  • Fresh bun or bread or your choice
  • Green leaf lettuce
  • Sliced tomatoes
  • Slice purple onion
  • Sliced cucumbers
  • Sliced Avocado
  • Sprouts or Microgreens
  • Sliced Provolone cheese
Instructions
  1. Add the pecans to the bowl of a food processor. Pulse until finely chopped. Add cream cheese, dill weed, lemon juice, salt, and pepper and pulse until all of the ingredients are combined.
  2. To assemble the sandwich, spread top and bottom of bun or two slides of bread with the dill spread. Layer lettuce and veggies of your choice on top of the dill spread. Sprinkle with salt and pepper. Top with a slice or two of cheese. Top with your bun top or second slice of bread. Enjoy!

 

Raspberry Almond Coffee Cake

 

 

raspberry-almond-coffee-cake

 

This weekend we celebrate mothers everywhere. The mothers trying every day to meet the challenges of raising good kids, and the mothers who have raised their kids. The women who are trying every day to give their children all that they need, and enough of what they want, to make them whole and happy. We honor these beautiful ladies this Sunday, May 8, 2016, on Mother’s Day.

I’m especially thankful to honor my mother this year. I know I wasn’t always the best child, but she has always loved me unconditionally. She has always been my role model, and I love her dearly. Two weeks ago the doctors told me that my mother was dying. However, after several days in the hospital and lots of answered prayers, I will be spending Mother’s Day with her once again.

Why not start your mom’s day with a lovely breakfast? This coffee cake has a fabulous almond flavor, with a yummy cream cheese layer and delicious raspberry preserves. Made in a springform pan, it not only tastes incredible, it is also beautiful! I prefer this coffee cake slightly warm, but not hot, straight out of the oven.

 

Raspberry Almond Coffee Cake
 
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Ingredients
  • 2¼ c. all-purpose flour
  • ¾ c. granulated sugar
  • ¾ c. unsalted butter, cold
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ c. sour cream
  • 1 tsp. almond extract
  • 1 egg
  • 1 (8-oz.) pkg. cream cheese, softened
  • ¼ c. granulated sugar
  • 1 egg
  • ½ c. raspberry preserves
  • ½ c. sliced almonds
Instructions
  1. Preheat oven to 350° F. Grease and flour bottom and sides of a 9 or 10-inch springform pan.
  2. In a large bowl, combine the flour and ¾ c. sugar; mix well. With a pastry blender or fork, cut in the butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture.
  3. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg; blend well. Spread batter over bottom and 2-inches up sides (about ¼-inch thick) of greased and floured pan.
  4. In small bowl, combine cream cheese, ¼ c. sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In another small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves.
  5. Bake at 350° F for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes, remove sides of pan. Store in the refrigerator once it has cooled completely. Can be served warm or cool.

 

Dill Pickle Dip

Dill-Pickle-Dip

 

I love dill pickles. When I think of going to a movie, I think of pickles. I know, it sounds strange, but when I was a kid the local movie theater had a big jar of those huge pickles right by the popcorn. I went for the pickles every time! Wes eats pickles the way I do. We keep a gallon of them in the refrigerator at all times.

If you love dill pickles as much as I do, you will want to make this dill pickle dip immediately. I found this recipe over at noblepig.com. I was a little skeptical AND captivated all at the same time. I took a screenshot of the recipes on my iPad months ago. I scrolled by the screenshot daily, and would stop to look at it all of the time. When I finally decided to try the dip I could have made it in my sleep because I had studied it SO many times.

Why did I wait so long? Oh my, it was delish! Love at first bite as a matter of fact. Dill pickle dip would be great at your next cookout. The pretzel chips were perfect with this dip!

Dill Pickle Dip
 
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Ingredients
  • 1 (8-oz.) pkg. cream cheese, softened
  • ⅓ c. diced red onion
  • ¼ c. pickle juice
  • 2 tsp. finely chopped garlic
  • 1 tsp. Old Bay seasoning
  • 1 tsp. coarse ground black pepper
  • 2 c. diced pickles
Instructions
  1. With an electric mixer, combine cream cheese, red onion, pickle juice, garlic, Old Bay seasoning, and pepper. When mixed well, stir in the pickles and mix to combine. Refrigerate at least 3 hours before serving.

 

Whipped Cream Cheese Frosting

 

red velvet cake with whipped cream cheese frosting picture

I have lived in 8 different cities in my lifetime. I know what it feels like to be the new family in the neighborhood. Since I was surrounded by family when I was growing up, it was a bit intimidating when I moved away for the first time. I have wonderful friends at each stop on the road, and I keep in touch with many. When we moved to Garfield six years ago, there were many families that welcomed us. One family, in particular, was Mrs. Martha and Mr. Nick’s family. They invited us to family gatherings and made us feel as if we had been part of this community forever.

Recently, while at a friend’s wedding, who also happens to be Mrs. Martha’s daughter, I tried a cake frosted with this light and airy whipped cream cheese frosting. Mrs. Martha was nice enough to share the recipe with me. I prepared a red velvet cake for the picture, but Mrs. Martha says that this frosting is great on chocolate, strawberry, and lemon cakes too. This frosting is not your typical cream cheese frosting. It isn’t as rich or sweet as traditional cream cheese frosting, which makes it perfect for a summer cake. Whip up your favorite cake recipe today and try this simple and fabulous frosting.

AAA Amye Signature for blog

 

Whipped Cream Cheese Frosting
 
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Ingredients
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1 (16-oz.) container Cool Whip
Instructions
  1. Beat the cream cheese with an electric mixer. Add powdered sugar and beat until light and fluffy. Add vanilla extract and Cool Whip, beating until mixed well.
  2. Frost your favorite cake between layers and on top and sides. Keep cake refrigerated.