Jalapeño popper dip #2

• 4oz can diced jalapeños, well drained OR 4-6 Fresh Jalapeños, roasted and diced (include seeds for extra spice)
• 8oz package cream cheese, softened
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 3/4 cup + 1/4 cup shredded parmesan cheese
• 1/2 cup Italian seasoned bread crumbs
• 4 Tbsp. butter, melted
• 1 Tbsp. dried parsley

Instructions for roasting jalapeños:

Cut fresh jalapeños in half, then place face down on a baking sheet.  Broil jalapeños until the skins blacken and bubble up.  Remove from broiler and peel outer skin.

Directions for the dip:

1. In a medium bowl, mix cream cheese and sour cream.

2. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapeños. Mix well.

3. Spoon into 8x8 baking dish, or medium sized cast iron pan, spreading evenly.

4. In a medium bowl, mix bread crumbs, melted butter, 1/4 parmesan cheese, and dried parsley.

5. Sprinkle bread crumb topping evenly over jalapeño mixture.

6. Bake at 400˚F / 200˚C for 20 minutes, or until hot and bread crumbs are golden brown.

7. Serve with chips, warm tortillas, bread, or crackers. 

The Cheese Dip That Will Make You Popular

Ingredients

1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced or chopped green onions

Thinly sliced poblano peppers, roasted if desired

Instructions

1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with tortilla chips, fresh heated tortillas, or Frito’s Scoops for dipping.

jalapeño popper dip

8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon New Mexico chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 pound bacon, (cooked and crumbled) divided
1 1/2 cups (6 ounces) shredded Colby Jack Cheese, divided
1 1/2 cups (6 ounces) shredded pepperjack cheese, divided
1 (4 ounce) can diced jalapenos , well drained (or 2 fresh jalapenos, deveined, deseeded and diced)
1 tablespoon fresh parsley
Crackers, chips, or warm tortilla wedges

Preheat oven to 350°F.

In a large bowl combine cream cheese, sour cream, mayonnaise, New Mexico chili powder, ground cumin, pepper, garlic powder. Stir with a spoon until well mixed. Add 3/4 of the bacon, 1 cup Colby Jack cheese, 1 cup pepperjack cheese, and drained jalapenos.

Spread into a 10" cast iron skillet (or (2) 5" skillets for the perfect party plate). Top with the remaining cheese. Bake for 15-20 minutes until the cheese is bubbly.

Sprinkle with reserved bacon and parsley. Serve with crackers, chips, or warm tortilla wedges.

Ingredients

Rolls
1 package (8 count) refrigerated crescent rolls
4 oz. cream cheese, cold
2 Tbsp. granulated sugar
¼ tsp. lemon extract
zest of ½ lemon

Glaze
1 c. powdered sugar
1½ Tbsp. lemon juice
zest of ½ lemon

Instructions
In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
Beat on medium-high speed until mixture comes together.
Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
Place 2 inches apart on a lightly greased or parchment -lined baking sheet.
Bake at 375 degrees for 12-14 minutes or until golden brown.
Let rolls cool on a wire rack.
Once cool, prepare glaze by combining all ingredients until smooth.
Drizzle glaze evenly over rolls.

Banana Cake with cream cheese frosting

Dense cake, similar in texture to a carrot cake. The baking time may vary based on individual ovens, but an hour is pretty accurate.

1 1/2 cups ripe bananas, mashed

2 teaspoons lemon juice

3 cups flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup butter, softened

2 1/8 cups sugar

3 large eggs

2 teaspoons vanilla

1 1/2 cups buttermilk

Frosting

1/2 cup butter, softened

8 ounce cream cheese, softened

1 teaspoon vanilla

3 1/2 cups powdered sugar

Preheat oven to 275° (yes two-seventy five).  Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

Remove from oven and place directly into the fridge for 45 minutes. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake.

Warm Bean Dip

Recipe adapted from: allrecipes.com

1 (8 ounce) package cream cheese, softened

1 cup sour cream

2 cans (16 ounces, each) refried beans

1 packet taco seasoning

2 cups cheddar cheese, shredded

2 cups monterey jack cheese, shredded

DIRECTIONS:  Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Fruit salad dressing

This makes enough dressing for a big bowl of fruit salad.  Bridget got the recipe online somewhere and made it for her "break the fast" today.  It was delicious.

• 8 ounces cream cheese, softened  (the recipe called for strawberry cream cheese but we didn't have that)
• 1/2 cup brown sugar
• 2 tsp. vanilla
• 1/2 tablespoon ground cinnamon
• 1/2 cup crushed pretzles or nuts (optional, she didn't use this) to give a little crunch

Mix all ingredients together, pour over bowl of cut up fruit.  (Bridget's fruit salad was cut up fresh pineapple, honeydew melon, cantaloupe, and grapes.)  Serves at least 8.

Orange Rolls

I haven't tried these but I stumbled upon the recipe and it looks really good.  If I don't post it here I won't remember where I saw it, so here it is.

 

1/3 cup warm water
2 Tb yeast
3 eggs
1 tsp orange extract
1 cup warm water
1 tsp salt
1/3 cup sugar
1/2 cup oil
5 1/2 – 7 cups flour, divided
1 cup butter, softened, divided
1 1/3 cup sugar, divided
zest of 2 oranges

Dissolve yeast in 1/3 cup very warm water. Add eggs and beat. Add orange extract, 1 cup warm water, salt, 1/3 cup sugar, oil, and 4 1/2 cups flour. Beat. Add 1/2 to 1 cup flour and knead for several minutes. Place dough in greased bowl and cover with greased plastic wrap. Put in a warm place and let rise for 1 hour, or until doubled.

Knead dough 5 or 6 times. Divide in half. Cover and let rest for 10 minutes. Roll each half out into a narrow and long rectangle, about 1/2 inch thick. Spread with softened butter, remaining sugar, and orange zest. Roll up lengthwise and pinch to seal edge of dough. Cut rolls about 1 1/2 inches thick. Place in a greased pan fairly close together and cover with greased plastic wrap. Let rise for 1 hour in warm place. Bake at 350 degrees for 12 to 17 minutes. Don’t overbake. Let cool slightly, then ice with orange cream cheese icing.

Orange Cream Cheese Icing

1/2 package of cream cheese (4 oz.), at room temperature
1 Tb butter, softened
1/2 package of powdered sugar (about 3 cups)
2 Tb orange juice
1/2 tsp vanilla extract
1/2 – 1 tsp orange extract, to taste

Beat all ingredients together. Add more orange juice, if necessary, for drizzle consistency. Use over orange rolls.

Chocolate Cream Cheese Frosting

3 ounces cream cheese
1/2 stick (1/4 cup) butter
2 cups powdered sugar
1/3 cup cocoa
dash salt
3 tbs. milk
1/2 tsp. vanilla

Beat cream cheese and butter together, add powdered sugar, cocoa, salt, milk, and vanilla.  Spread over 9 x 13 cake.