Tag: cream cheese

Asparagus Roll Ups

 

asparagus-roll-ups

It’s July, and my mind has been on Christmas. So much so, that I started my Christmas shopping list last week. In recent years, it has become very short which makes it even more important that the gifts I buy are perfect. Because it’s “Christmas in July” at my house, I am sharing an excellent recipe that I tried for the first time at my families First Annual Bolton Ladies Ugly Christmas Sweater party back in December. My cousin, Nancy, brought these fabulous asparagus roll-ups to our afternoon tea menu and they were the hit of the party.

Nancy’s recipe was like so many that has been handed down through the years, no measurements. This recipe has the measurements that I used but feel free to adjust, as you like. I prefer using freshly grated Parmesan cheese. Also, roasting the asparagus was not part of the original recipe so you would be okay skipping this step if you like. I ran out of wheat bread and used a few pieces of white bread pieces, which also tasted good.

 

Asparagus Roll Ups
 
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Ingredients
  • 1 bunch fresh small asparagus spears
  • Extra-Virgin Olive Oil
  • salt and freshly ground black pepper
  • 1 (8-oz.) pkg. cream cheese, softened
  • 4-oz. crumbled blue cheese
  • 2 - 3 tbsp. Hormel Real Crumbled Bacon (original)
  • 1 tbsp. chopped fresh dill
  • 16 slices whole wheat bread or honey wheat bread
  • ¼ c. unsalted butter, melted
  • 3 tbsp. grated Parmesan cheese
Instructions
  1. Heat oven to 425°F. Trim tough ends of asparagus and discard. Place asparagus on baking sheet and drizzle with a small olive oil. Toss to coat. Sprinkle lightly with salt and freshly ground pepper. Place in oven and roast until bring green and crisp-tender. (about 7 minutes) Remove from oven and cool completely. When cool, blot with a paper towel to remove most of olive oil. Lower oven temperature to 400°F.
  2. With an electric mixer blend cream cheese and blue cheese together. Stir in dill and bacon, set aside.
  3. Stack about 4 pieces of bread and remove crust with a serrated knife. Repeat with remaining slices of bread. With a rolling pin, flatten each slice of bread.
  4. Spread bread with a small amount of the cream cheese mixture, to cover one side. Place 3 to 4 asparagus spears, tips pointed out on the same end, on the cream cheese mixture, close to one edge. Roll up, starting with the asparagus side of the bread. Place seam side down on a greased baking sheet. Brush with melted butter and sprinkle with grated Parmesan cheese.
  5. Bake at 400°F for 10 to 15 minutes, or until golden brown. Serve warm.
Notes
Freeze unbaked roll-ups in an airtight container for up to 1 month. Thaw in refrigerator, and bake as directed.

 

Died and Gone to Pimento Cheese Heaven

Died-and-gone-to-pimento-cheese-heaven

 

This delicious pimento cheese is in honor of The Masters Tournament!  The Masters is held the first full week of April at the Augusta National Golf Club in Augusta, Georgia.  Greg and I were both born and raised in the Atlanta area.  We moved away from family, friends, and everything we had ever known when Wes was 5 and Savannah was 2 years old to Augusta.  We lived there for 6 years and made many wonderful memories.  We still keep in touch with great friends there.  While living in Augusta we had the opportunity to attend the Masters almost every year, and have been able to go back a few times since leaving Augusta, including the Par 3 this week.

The Augusta National is a sight to behold.  My dad was a huge golf fan and I can’t help but think of him when I’m out there.  I know it’s a place he would have loved going.  Here are just a few of the photos that we were able to take on Wednesday.  You can tell that we are Bubba fans by looking at these pictures.  We lived in the same area of Florida that Bubba was from.  In fact, Wes went to high school where Bubba did and Savannah attended the elementary school that he went to.

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This is the second pimento cheese recipe that I have on  NJSD.  The first recipe was among the first recipes I ever posted.  Still a delicious pimento cheese, and probably more like the Augusta National pimento cheese, (if you make it with cheddar), than this recipe.  However, when stumbled across this recipe on food.com and saw the ingredient list I tried it right away.  The main reason was 1/2 cup mayonnaise.  I really don’t care for a strong mayonnaise taste.  After I made it the first time I knew that I had found my Masters week recipe.  The Augusta National is famous for their egg salad sandwiches and pimento cheese sandwiches, which you can get for $1.50 each.  I really think this pimento cheese is better than my old pimento cheese recipe and even the Augusta National recipe!  I love the addition of garlic powder and onion powder and the four cheeses are a great combination.  The cream cheese and the Monterey Jack cheese give this salad it’s creaminess.   The Cheddar adds that great sharp flavor and then you get that extra little oomph with the extra sharp Cheddar.

So even if I’m at home Sunday, watching the finish on the television instead of the golf course.  I’ll be enjoying my afternoon, watching to see who wins the green jacket, and snacking on this delicious pimento cheese!

 

Died and Gone to Pimento Cheese Heaven
 
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Ingredients
  • 6 oz. cream cheese, softened
  • ½ c. Vermont extra-sharp White Cheddar cheese, grated
  • ¾ c. sharp Cheddar cheese, grated
  • 1 c. Monterey Jack cheese, grated
  • ½ c. mayonnaise
  • 1 tsp. red wine vinegar
  • 4 oz. diced pimientos, drained
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • pinch of cayenne pepper or dash of hot sauce
  • fresh ground black pepper, to taste
Instructions
  1. With an electric mixer, cream the cream cheese.
  2. Add the other cheeses, mayonnaise, vinegar, pimientos, onion powder, garlic powder, paprika, cayenne, and black pepper and beat until creamy and combined.
  3. Cover and refrigerate for about a hour before serving.
Notes
Great on sandwiches, with corn chips, crackers or celery and carrots.

 

Coconut Frosted Brownies

coconut frosted brownies

Easter is one of my favorite holidays.  When I was growing up Easter was centered around church and family.  It’s a special holiday with many customs and traditions.  My dad was a pastor and we always started the day early at sunrise service.  We would end up at my grandparents house for a big meal, posing for pictures in our new dresses or ties, and shiny new shoes, then off to hunt Easter eggs with my cousins.

As an adult, sunrise service is my favorite part of the day.  I enjoy spending time with family and friends and I enjoy the good food and the swapping of recipes. However, the spiritual meaning of Easter sunrise service is what it’s all about.  It was in the early morning, when it was yet dark, that the tomb was found empty.  Watching the sun rise and knowing what that empty tomb means for me humbles me.

As you make your Easter plans, I want to share a delicious and easy brownie recipe.  These brownies would be great on any Easter table.  They are chewy and fudgy and the coconut cream cheese frosting is the “icing on the cake”…yum, yum, yummy!

My one dilemma was to toast or not to toast.  If you look closely at my photo you may wonder if I toasted the coconut for the topping.  The original recipe from alaskafromscratch.com suggests toasting, and that’s what I started to do…until I changed my mind!  It was already in the oven when I decided that I did not want toasted coconut on top, so do what makes you happy.  For a fun Easter decoration, color the coconut green.  Place the coconut in a zip-lock bag with a drop or two of green food coloring, seal, then shake until evenly colored.  Sprinkle on top of your brownies before cutting.  Then, decorate each brownie with 3 jelly beans, if desired.

As always, thanks for taking the time out of your busy day to read Not Just Sunday Dinner.  I am wishing you a blessed Easter with family and friends.

 

Coconut Frosted Brownies
 
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Ingredients
  • ⅔ c. unsalted butter, melted
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 2 c. sugar
  • 1⅓ c. all-purpose flour
  • ¾ c. cocoa powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • ½ c. strong brewed coffee
Instructions
  1. Preheat oven to 350°F. Line a 9 x 13-inch plan with aluminum foil, allowing enough foil to hang over the sides of the pan to use to lift brownies from pan later. Spray foil with non-stick cooking spray.
  2. In a mixing bowl, add the butter, eggs, extracts, and sugar. Whisk until smooth.
  3. In another bowl, stir together flour, cocoa, salt, and baking soda. Add the dry ingredients to the wet ingredients and stir to incorporate. Pour in the coffee and mix just until combined.
  4. Spread batter into the prepared pan and bake for 20 to 30 minutes, or just until set in the center. Watch closely and do not over bake.
  5. Cool on a wire rack. When cooled, top with Coconut Cream Cheese Frosting.

Coconut Cream Cheese Frosting
 
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Ingredients
  • ½ c. unsalted butter, softened
  • 8 oz. cream cheese, softened
  • ½ tsp. coconut extract
  • ½ tsp. vanilla extract
  • 3 c. powdered sugar
  • ¾ c. shredded coconut (toasted optional)
Instructions
  1. Combine butter and cream cheese in a stand mixer. Beat until smooth and fluffy. Add extracts. Gradually add powdered sugar, beating until incorporated, scraping sides and bottom of bowl as needed.
  2. Spread evenly over cooled brownies. Top with shredded coconut.
  3. Freeze for 1 hour before lifting brownies from pan and cutting. Store in an airtight container in the refrigerator. Serve at room temperature.

 

Strawberry Yum Yum

Strawberry Yum

 

Are you looking for the perfect Easter dessert!  Here it is!  An old recipe, tried and true, and delicious every time.  It’s simple to make, you’ll be amazed at just how quickly it comes together.  This is a dessert that pleases both adults and children.

I can remember a time when I thought Cool Whip and Dream Whip were the same thing.  They could be, but in my opinion they taste differently.  Be sure to use the Dream Whip as the recipe suggest, it can be found on the baking aisle of the grocery store.  Also, you can find strawberry glaze in the produce section of the grocery store but I think this homemade version has a better taste and is very simple to make.

 

Strawberry Yum Yum
 
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Ingredients
  • ¾ c. unsalted butter
  • 2 c. graham cracker crumbs
  • 1 c. sugar
  • 8-oz. pkg. cream cheese
  • 2 envelopes Dream Whip
  • 1 qt. fresh strawberries, washed, and sliced
  • 3 tbsp. cornstarch
  • 1 c. sugar
  • 3 tbsp. strawberry Jello
  • 1 c. warm water
Instructions
  1. Combine cornstarch, Jello, sugar, and water in a saucepan. Cook over low heat, stirring with a whisk, until mixture thickens. Remove from heat and cool. When the glaze has cooled, add strawberries.
  2. Melt butter and mix with graham cracker crumbs. Sprinkle half of the crumbs in the bottom of a 9 x 13-inch dish, set aside.
  3. Cream sugar and cream cheese together.
  4. In a separate bowl beat Dream Whip as directed on package.
  5. Mix cream cheese mixture with the Dream Whip until smooth.
  6. Drop spoonfuls of cream cheese mixture on the top of crumbs. Spread carefully, careful not to disturb crumbs.
  7. Top with strawberry glaze.
  8. Add the remaining cream cheese mixture and spread carefully to cover strawberries.
  9. Sprinkle on the remaining graham cracker crumb mixture.
Notes
If preferred, you can purchase strawberry glaze in the produce section of the grocery store to mix with your berries before adding to the dish.