Super Deeelicious Spaghetti Casserole

I'm from the south too, but didn't discover spaghetti casserole until after I got married.  My MIL makes it and the first time I tried it i was like, "Seriously, who knew you could put spaghetti in a CASSEROLE?!  Deep fry it and sell it at the fair!"  Anyway, it's completely addictive and here's the recipe:

Super Deeelicious Spaghetti Casserole

1/2 box of cooked noodles

1 stick butter

1 chopped onion

1 8oz pkg cream cheese

1 c. Mozzarella

1 c. Cheddar

1 to 1.5 lbs hamburger

2 tbs sugar

1 large jar spaghetti sauce

cook noodles and put them in the bottom of a 9x13 dish.  Melt the butter then sautee onion and melt the cream cheese together.  Spread over the noodles.  Brown the hamburger meat.  Add the sauce and the sugar, mix and spread over the cream cheese layer.  Cover with cheeses and cook at 350 for about 30-45 minutes or until hot and bubbly.

This is not low fat, but when you want a splurge, this is it!

[from ChasCHAS]

Chicken Cordon Bleu

Just made my fav chicken meal tonight for friends.

Chicken Cordon Bleu

4 (ish) Chicken breasts (flatten w/ meat tenderizer) 

1 package of cream cheese

1 garlic clove

1 palmful of oregano

1 package of deli ham

1 cup (ish) of milk

1 cup of bread crumbs

1/2 cup of parmesan cheese

toothpicks

Preheat oven to 350. Mix cream cheese with garlic and oregano. Mix bread crumbs and parmesan cheese. Put milk in bowl. After you flatten the chicken, place ham on top, and put a spoonful of the cream cheese mixture on the ham. Roll up the stuffed chicken, using toothpicks to secure the chicken. Dip the chicken roll into the milk then dip into the bread crumb mixture. Place onto greased (spray) baking pan. Bake for 30 mins or until it's done. *Note that the chicken may have a pink color from the ham even though it may be done. 

I usually serve it with rice and green beans (tonight I also made squash - yum!) Enjoy!

[from Rene']

Pumpkin Cheesecake by Emeril

Here is the Pumpkin Cheesecak recipe I have made EVERY year since about 1997!




Pumpkin Cheesecake by Emeril



1 3/4 cup graham cracker crumbs



1/4 cup finely ground pecans



1 tbs brown sugar



1 tsp cinnamon



6 tbs. unsalted butter, melted



3 (8 oz) packages cream cheese, softened



1 1/2 cups sugar



2 tbs cornstarch



1 tsp pure vanilla extract



1/8 tsp grated nutmeg



2 large eggs



2 large egg yolks



1 (15 oz) can solid pack pumpkin



1/4 cup heavy cream







*Preheat oven to 350 degrees. Combine the cracker crumbs, pecans, brown sugar and 1/2 tsp of the cinnamon in a medium size bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of an ungreased 9 inch springform pan.



*Beat the cream cheese, sugar, cornstarch, vanilla, 1/2 tsp cinnamon, and the nutmeg on low speed until smooth and fluffy. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and cream. Spread the batter in the pan, and place it on a baking sheet.



*Bake until the center is nearly set, 60 - 70 minutes. Cool on a wire rack for 15 minutes. Carefully run a sharp knife between the cake and the pan. Remove the sides of the pan. Cool completely on rack before covering tightly with foil or plastic wrap. Refrigerate until well chilled before serving, at least 4 hours or up to 2 days. Garnish with whipped cream and sugar-glazed pecans, if desired.



*Makes 12 + servings.







This has been a family fave since the first year I found it!! My family was totally put out that I had made cheesecake that year. BUT, the regular pumpkin pie sat almost untouched and the cheesecake was devoured!


[from Doodiebug30]

Pumpkin Cheesecake

Kristin - I have a really easy recipe for Pumpkin Cheesecake, which is a hit in my family.




2 packages (16 oz) cream cheese, softened

1/2 - 1 C pumpkin puree

1/2 C sugar

1/2 tsp vanilla extract

1/2 tsp ground cinnamon

1/8 tsp nutmeg

dash cloves

2 large eggs

1 9" graham cracker pie crust



Combine. Pour into pie crust and bake at 350 for 35 - 45 minutes.

 
[from Amie]

Hot Wing Dip

we have two thanksgiving pot lucks this week so my grocery budget is slim pickins! but this is something i am making for one of the pot lucks. it is always a HUGE HUGE HUGE hit. Especially with the fellas:




Hot Wing Dip



16oz cream cheese (2 bricks) softened

8 oz Frank's Red Hot Sauce (HAS to be Franks)

3/4 cup chopped celery

2 cups cooked, shredded chicken (I always use a rotisserie chicken, 'cause I'm lazy like that)

1 cup shredded cheddar cheese

12 oz bottle ranch dressing



Combine cream cheese, hot sauce & celery & microwave for about 2 minutes. Stir and continue to microwave until smooth and blended.



In a large glass baking dish (I use a round bowl type one), combine cream cheese mixture, chicken, dressing and cheddar. Mix well. Top with more cheddar if desired.



Bake at 350 for 30 minutes, and serve with Tortilla chips or corn chip.

 
 
[from Molly]

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Ingredients


Muffin Ingredients:

1 cup All-purpose Flour

½ cups Sugar

2 teaspoons Baking Powder

1-½ teaspoon Cinnamon

¼ teaspoons Ground Ginger

½ teaspoons Nutmeg

½ teaspoons Salt

4 Tablespoons Butter, cut into pieces

1 cup (heaping) Pumpkin Puree

½ cups Evaporated Milk

1 whole Egg

1-½ teaspoon Vanilla

½ cups Golden Raisins (optional!)

_____

Topping

2 Tablespoons Sugar

1 teaspoon Cinnamon

¼ teaspoons Nutmeg

_____

FOR FROSTING:

¼ cups Softened Butter

4 ounces, weight Cream Cheese

½ pounds Powdered Sugar

½ teaspoons Vanilla

Preparation Instructions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

[from Rhianna, from http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/]

Baked Blueberry French Toast

12 slices day old bread, crust removed
16 oz cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup



Sauce:

1 cup sugar
1 cup water
2 tbs cornstarch
1 cup fresh/frozen blueberries
1 tbs butter


*Cut bread into 1 inch cubes and place half in a greased13 x 9 inch baking dish. Cut cream cheese into 1 inch cubes, place over bread. Top with blueberries and remaining bread.

*In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight.

*Remove from frig. 30 minutes before baking. Cover; bake at 350 for 30 minutes. Uncover; bake for 25-30 minutes longer or until center is set.

*In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French Toast.



Serves 6 - 8

[from Doodiebug30]

French Toast Casserole

· 1 pound loaf Italian Bread or other hard bread
· 8 ounces cream cheese or light cream cheese
· ½ c brown sugar, divided
· ½ tsp. vanilla or almond extract
· ½ c. chopped pecans or no nuts
· 4 eggs

· 2 c. Milk

· 1 tsp. cinnamon

· 2 TBSP. butter, melted

· Cut bread into cubes. Place half of bread cubes into greased 9x13 baking dish.


· Microwave the cream cheese until melted, stirring midway. Stir 1/4 c. of the sugar and the extract into the melted cream cheese. Pour this mixture over the bread cubes (will not completely cover the bread). Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes.


· In a bowl, beat the remaining sugar, eggs, milk, cinnamon and melted butter together. Pour over bread cubes.


· Freeze at this point or let sit in refrigerator overnight.


· Bake at 350 deg. F for 35 minutes. Serve with warm syrup or fruit toppings

[from Lauren]

Fruit Dip

2 8 ounce creame cheese--softened
13 ounces marshmallow creme



Mix together until all of the lumps are out. Whenever I am mixing cream cheese, I just set the timer for four minutes and commit to beating for at least that :)



Add:

1 Tablespoon orange rind (zest)
dash of ginger



Serve with fruit and angel food cake


[from Valerie]

Mini Cheese Balls

8 oz Chive & Onion Cream Cheese
8 oz Mozzarella shredded heese
4 slices bacon, cooked & crumbled
½ tsp Italian seasoning
½ tsp garlic powder
½ tsp toasted walnuts, ground


*Mix cream cheese and mozzarella until well blended. Stir in bacon and seasoning.

*Shape mixture into 54 balls, 1 level tsp each. Roll in walnuts. Cover with plastic wrap.


Refrigerate at least 2 hours.

**Serve with various crispy breads and crackers.

[from doodiebug30]

Crab-Cheese Dip

*Makes 4 cups
*Bake @ 350 for 30 min.


½ cup light mayo
8 oz. pkg. light cream cheese
2 tbs skim milk
4 scallions, sliced thin
1 tbs lemon juice
1tbs hot pepper sauce
1 tsp Worcestershire sauce
½ tsp garlic powder
½ cup Shredded Parmesan cheese
1 pound crab meat (real or imitation)
¼ cup parsley, chopped



1. Heat oven to 350. Spray a shallow baking dish with non-stick spray. Set aside.

2. Stir together mayo, cream cheese, milk, scallions, lemon juice, red pepper sauce, Worcestershire. Sauce, garlic powder and ¼ of the cheese

3. Gently stir in crab meat (chop fine for imitation). Spoon evenly into prepared dish. Sprinkle remaining ¼ cup parmesan cheese over the top. Bake for 30 minutes, until lightly browned. Let stand for 5 minutes.
4. Sprinkle parsley over top. Serve warm with baked tortilla chips.



*Per 2 tbs: 46 calories,0 fiber, 3 g fat.
*I also make this using fat free mayo & fat freecream cheese. It is not as creamy, but still tastes good and is SOO low in fat.
*I also make this with spinach in place of the crab, for a vegetarian version

[from doodiebug30]

Bacon Wrapped Jalepenos Stuffed with Cream Cheese

Bacon Wrapped Jalepenos Stuffed with Cream Cheese

INGREDIENTS:
•15 jalapenos (when cut in half, makes 30)

•2 pkgs cream cheese

•2 packages of bacon

•toothpicks

Cut jalapenos in half and clean out. If you like them hotter, then leave some seeds. Shove as much cream cheese as you can on that half and wrap with a slice of bacon. I try to cover the open end and the top really good there is less cream cheese leakage;) Stick a toothpick in from the top to bottom to hold bacon in place and prevent rolling up for falling off.



Cook in preheated oven at 350′ for about an hour or desired crispiness



*I pipe the cream cheese in from a plastic baggie (Sandwich size)



*****You need to be VERY CAREFUL! I wear gloves now. The first time I did this I knew not to touch my eyes while cleaning the seeds out but I didn't realize it just seeps in your skin. My hands were on FIRE for the next 24 hours. It started slow, just like a little burning. I kept washing my hands but but an hour or two later it still hurt. They were beginning to swell. I tried everything: soaking in vinegar, water, milk, sour cream, hydracortisone, ice packs, aloe. Ice packs were the only thing that helped for more than 10 min. I would have rather cut my hands off then deal with that. So just scraping the seeds out with my thumb did all that. Maybe I am allergic to something in them.

[from Molly]

Espinacha Chicken Enchilada’s

• 4 med chicken breasts , chopped small pcs.
• 1 can Mexican style tomatoes
• 2 pkg cream cheese (8 oz. each)
• 1/2 box frozen spinach,thawed and squeezed dry
• 2 pkg Shredded Pepper Jack cheese
• 1 jar chunky salsa
• Small carton heavy whipping cream
• Cheddar Cheese
• Tortillas

*Drain excess juice from salsa in a colander

*Combine softened cream cheese, salsa, spinach, pepper jack cheese and whipping cream. Melt in microwave, stirring occasionally.

*Cut up chicken and combine with tomatoes. Cook until just done.

*Spray your baking pan with non-stick spray.

*Place large spoonful of chicken-tomatoe mixture into a tortilla and sprinkle with cheese. Roll up and Place in a large baking pan seam side down. Repeat until meat is used up.

*Cover with the cream cheese sauce and bake at 350 for 30 minutes.



WAAAYY too many calories but they are SOOOO good! My best friends recipe. Haven't made this in awhile, but I'm thinking that this recipe makes about 2 casserole dishes full.

[from doodiebug30]