Spinach and Artichoke Dip

Recipe adapted from:

http://www.emilybites.com/2013/08/spinach-artichoke-dip.html


INGREDIENTS:
16 oz (2 bricks) cream cheese, softened
1/4 cup plus 1/8 cup sour cream
1/4 cup plus 1/8 cup mayonnaise
1 ½ cups shredded mozzarella cheese, separated
3 tablespoons grated Parmesan cheese, separated
3 garlic cloves, minced
10 oz package frozen chopped spinach, defrosted, squeezed and patted dry
14 oz can artichoke hearts (packed in water or brine, not oil), drained and chopped
¼ teaspoon black pepper
1/8 teaspoon crushed red pepper flakes or cayenne pepper


DIRECTIONS:
Pre-heat your oven to 350 degrees.
In a large bowl, combine the cream cheese, sour cream and mayonnaise and stir until well combined. Stir in 1 cup of the Mozzarella, 2 tablespoons of the Parmesan, the minced garlic, spinach, artichokes, pepper and red pepper flakes or cayenne and mix until well combined.
Transfer the mixture to an 8x8 (or 2 qt) casserole dish and spread evenly. Sprinkle the remaining ½ cup Mozzarella and tablespoon of Parmesan over the top. Bake for about 30 minutes until the edges are golden and the dip is heated through and bubbly. Serve warm with sliced french bread and/or tortilla chips.

Cookie Dough Cream Cheese Bars

Recipe adapted from:

http://www.mybakingaddiction.com/cookie-dough-cheesecake-bars-recipe/

to make it easier, I used a store bought cookie dough mix instead of making the cookie dough myself.


INGREDIENTS:
FOR THE CRUST
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

CHOCOLATE CHIP COOKIE DOUGH
1 package Betty Crocker chocolate chip cookie mix
1 egg
1 stick of unsalted butter (softened)

FOR THE CHEESECAKE FILLING
10 oz cream cheese, room temperature ( I used 1 8oz brick)
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract


DIRECTIONS:
1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Increase the oven temperature to 350 degrees.

3. While the crust is cooling, prepare the chocolate chip cookie dough according to the package directions. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the COOLED prepared crust.

5. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30-40 minutes ( I think mine took 35), until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

Peanut Butter Pie

Recipe from:

http://parade.condenast.com/200063/donnaelick/an-irresistible-no-bake-pie-for-your-halloween-candy-overstock/

(Serves 12)
INGREDIENTS:

24 whole chocolate sandwich cookies (I used regular Oreos)
~40 mini Reese’s Peanut Butter Cups, (wrappers removed, divided)
¼ cup unsalted butter, melted
1 (8-oz) package cream cheese, softened
1¾ cups powdered sugar, divided
1 (16.3-oz) jar peanut butter, (approximately 1¾ cups) (I used creamy but original recipe called for crunchy)
2 cups heavy cream
1 tsp pure vanilla extract
¼ cup dry roasted peanuts, chopped (OPTIONAL - I didn't use)
2 oz milk chocolate, broken into pieces

DIRECTIONS:

In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add ¾ cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.

In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.

Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. I started by pressing with clean hands, but found that using a spoon worked best. Place in the freezer while you prepare the filling.

To prepare the filling: Combine softened cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream until it is completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in the refrigerator while you prepare toppings.

Place the milk chocolate in a microwave safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside.

Quarter the remaining 20 mini peanut butter cups.

Sprinkle peanut butter cups over pie. Sprinkle chopped peanuts over pie, if using. Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie).

Refrigerate until ready to serve or serve immediately.

"Skinny" Spaghetti Squash Alfredo with Tomato and Vegetarian Chicken

Recipe adapted from:  http://www.thecomfortofcooking.com/2013/03/skinny-spaghetti-squash-alfredo.html

Ingredients:
1 medium-large spaghetti squash
3 cloves garlic
1 Tbsp butter (I used Earth Balance margarine)
1 1/2 cups milk (I used almond milk)
2 Tbsp flour
1 Tbsp cream cheese
1 cup parmesan cheese (I used shredded)
few shakes red pepper flakes
few shakes italian seasoning
salt to taste
pepper to taste
1 large tomato (or 2 small, or 4 little)
1 package Quorn chicken tenders (or other vegetarian chicken)

Directions:
Roast the squash:
Preheat oven to 375 degrees F. Cut squash in half, and scrape out the seeds and gooey bits. Place sides face down in a baking pan with sides, filled with 1/2-1 inch of water. Roast for 30-45 minutes.

While the squash is roasting:
- Chop the tomatoes into bite sized pieces
- Cook the veg chicken in a frying pan until browned and cooked through
- Make the sauce:
---melt the butter in a saucepan, add garlic and cook for a few minutes.
---add the flour and wisk into a paste
---add the milk and wisk until combined well over medium heat
---once hot, add cream cheese and spices and wisk until combined well
---take off of heat and mix in parmesan cheese

Remove all of the flesh from the squash with a fork - it will be a spaghetti consistency.
In a square baking dish (8x8 or 9x9):
layer squash, some of the sauce and chicken and tomatoes. Then layer with the remaining squash, sauce, tomatoes and chicken. Stir until mixed well and spread evenly in the dish. Top with parmesan cheese, and place under the broiler (low) for up to 5 minutes - until cheese is melted and starts to brown.

Sopapilla Cheesecake

recipe from: http://www.pillsbury.com/recipes/sopapilla-cheesecake-bars/65ec128f-2acc-417b-8745-06c182d3134a

Ingredients:

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (I used the Stop&Shop brand)
2 packages (8 oz each) cream cheese, SOFTENED
1 cup + 1/2 cup sugar, divided
1 teaspoon vanilla
1/2 cup butter, melted
1 tablespoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F.
Very lightly grease a 13x9 glass baking dish and roll out one can of crescent rolls so that it covers the bottom and forms a single sheet (push the perforations together). In a bowl combine both (softened) packages of cream cheese along with 1 cup of sugar and the vanilla. Mix well until combined. Spread cream cheese mixture over the crescent layer, forming an even layer. Now top the cream cheese layer with the other package of crescent rolls - it should be pushed into an even, smooth layer.
Mix the remaining 1/2 cup of sugar with the cinnamon. Melt the butter, and pour it over the top layer. Then evenly distribute the cinnamon sugar mixture over the top. Bake for about 30 minutes, or until center is set. Cut into bars. After it cools, store in the refrigerator.

Garlic Mashed Cauliflower

Recipe from: http://www.foodnetwork.com/recipes/george-stella/mock-garlic-mashed-potatoes-recipe/index.html

Shown here served with vegetarian honey mustard pretzel-crusted "chicken"

Ingredients:


1 medium head cauliflower
1 tablespoon cream cheese
1/4 cup grated (or shredded) Parmesan
1-2 teaspoons minced garlic
1/8 teaspoon "better than buillion" veggie base
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives
1-2 Tbsp Earth Balance margarine (optional)

Directions:



Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, buillion, and pepper until smooth. Mix in the chives and earth balance.

Jalapeno Popper Grilled Cheese

Recipe idea is from: http://www.closetcooking.com/2011/04/jalapeno-popper-grilled-cheese-sandwich.html

I omitted the tortilla chips.

Ingredients (Makes 4 large sandwiches):
1 loaf of sourdough bread
cream cheese
8 jalapenos
shredded cheddar jack cheese
margarine or butter

Directions:
Cut the jalapenos in half lengthwise and de-seed them. Place them upside down on a foil-lined baking sheet and roast them under the broiler until the skin begins to blacken. When they are done, put them in a paper lunch bag and fold the top over. Let them sit while you gather the other ingredients.

Spread thin layer of cream cheese on both slices of bread. Add the shredded cheese and four jalapeno halfs. Assemble the sandwich and butter the outer sides of the bread. Cook over medium heat until golden brown.

We ate the sandwich with tomato soup.

Nutella Cheesecake Swirl Brownies

from http://teenagetaste.com/2011/08/28/nutella-cheesecake-brownies/

Ingredients:
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup + 3 tablespoons unsweetened cocoa powder (I used Hershey's Special Dark)
1 teaspoon baking powder
½ teaspoon salt
1 cup + 2 tablespoons water
¼ cup applesauce
½ cup canola oil
1 block (8 ounces) cream cheese, softened
¾ cup powdered sugar
2 teaspoons vanilla extract
6 tablespoons Nutella


Directions:
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife.
Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares.