Smoked Salmon Cheesecake

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1/2 cup crushed round crackers

2 (8-ounce) packages cream cheese, softened

4 eggs

1 cup Monterey Jack cheese, shredded

1/2 cup sour cream

4 oz smoked salmon, chopped

1/4 cup purple onion, minced

1/4 cup red bell pepper, chopped

1/4 cup green bell pepper, chopped

1 tsp dried dill

1/4 tsp cayenne pepper

 

1. Sprinkle cracker crumbs in bottom of a lightly greased 9-inch springform

pan; set aside.

 

2. Beat cream cheese at medium speed of electric mixer until fluffy. Add

eggs, one at a time, beating well after each addition. Add remaining

ingredients and mix until well blended. Pour into prepared pan. Bake at 325

degrees F. for 35 minutes. Cool on a wire rack for 10 minutes. Gently run a

knife around edge of pan; release sides of pan. Cool completely. Refrigerate

until serving time. Serve at room temperature with crackers.

 

Cheese and Nut Log

 

8 ounces softened cream cheese

2 cups Colby cheese, grated

1/4 cup chopped fresh chives

1/4 cup chopped drained sundried tomatoes

1 cup chopped pecans

Mix all ingredients except nuts together. Form into log and refrigerate for 45

Minutes. Roll in nuts and serve with crackers.

Pesto Cheese Log

Ken from Connecticut requested this…Enjoy!

1/3 cup walnuts, toasted

8 ounces cream cheese, softened

1/3 cup pesto sauce

1/3 cup feta cheese

2 teaspoons cracked black pepper

Coarsely chop walnuts. Process cream

cheese, pesto and feta in food processor until smooth. Spread on waxed

paper and form a log. Refrigerate 4 hours. Combine nuts and pepper. Roll

log in nut mixture. Serve thin slice on crackers.

Taco Cheesecake

 Lisa from Akron Ohio requested this, Enjoy!

2 tablespoons cornmeal

16 ounces cream cheese, softened

1 envelope taco seasoning

1/2 cup sour cream

1/2 cup salsa

2 eggs, lightly beaten

1 cup shredded pepper Jack cheese

4 ounces chopped green chilies, drained

1/2 cup chopped ripe olives

—–TOPPING:—–

1 cup sour cream

1/4 cup sliced ripe olives

1/4 cup sliced green onions

1/4 cup sliced cherry tomatoes

1 jalapeno pepper, sliced

Assorted crackers

1. Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside.

In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour

cream and salsa. Stir in the eggs, pepper Jack cheese and chilies. Fold in

olives. Pour over cornmeal.

2. Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until

center is almost set. Cool on a wire rack for 10 minutes. Carefully run a

knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may

crack.) Refrigerate overnight.

3. Remove sides of pan. Spread sour cream over top and sides of cheesecake.

Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with

crackers. Yield: 18-20 servings.

Cheddar-Veggie Appetizer Tort

 

——– ———— ——————————–

4 eggs, lightly beaten

3 pieces crumbled cooked bacon

2 Tbs. grated Parmesan cheese

1 1/3 cups finely crushed multigrain crackers

1/4 cup butter, melted

2 cups (8 ounces) shredded sharp cheddar cheese

1 small zucchini, finely chopped

5 small fresh mushrooms, sliced

1/3 cup finely chopped red onion

1/4 cup finely chopped sweet red pepper

1 Tbs. olive oil

8 ounce cream cheese

2 tsp. Mexican spice blend

1. In a small bowl, combine cracker crumbs and butter. Press onto the bottom

of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large

skillet, sauté the zucchini, mushrooms, onion and red pepper in oil until

tender. Spoon over cheese.

2. In a large bowl, beat cream cheese and Mexican spice until smooth. Add

eggs; beat on low speed just until combined. Stir in bacon. Pour over

vegetable mixture. Sprinkle with Parmesan cheese.

3. Place pan on a baking sheet. Bake at 375° for 24 minutes or until center

is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife

around edge of pan to loosen; remove sides of pan. Serve warm or chilled.

Refrigerate leftovers.

Recipe Source: Adapted from recipe from Taste of Home

- – - – - – - – - – - – - – - – - -

Sedona Wraps

——– ———— ——————————–

2 (8-ounce) packages cream cheese, softened

1 (4 1/2-ounce) can chopped green chiles

1 (4 1/4-ounce) can chopped olives

1 cup (4-ounce) shredded pepper jack cheese

2 Tbs salsa, plus salsa for dipping, optional

1/2 cup green onion tops, sliced

1 cup chopped fresh spinach

1 packages flour tortillas

In a large bowl, beat cream cheese until creamy. Then add sour, green

chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium

speed with an electric mixer. Stir in spinach. Spread mixture evenly over

the surface of each tortilla. Roll up tortillas tightly and cut each

tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick.

Serve immediately or chill. Serve with salsa for dipping, if desired.

- – - – - – - – - – - – - – - – - -

Deviled Eggs Mexicana

——– ———— ——————————–

12 jumbo eggs [Hard Boiled]

4 Jalapeno peppers en escabeche, diced fine.

2 teaspoons liquid from the jar of peppers

1/4 cup finely chopped fresh dill or 1 tsp. dried

1 teaspoon green jalapeno Tabasco® sauce

2 tablespoons Miracle Whip®

1 teaspoon salt or to taste

1 teaspoon ground black pepper or to taste

*Paprika

Hard boil eggs and let cool. Peel the eggs and cut in half lengthwise.

Remove yolks and add the rest of the ingredients except paprika and process

by hand or food processor to a coarse paste. Fill a pastry bag with the yolk

mixture and extrude into the halves of egg whites. [This can be done by hand

with a fork or spoon]. Sprinkle the tops of the deviled eggs with paprika

and serve.

Serves 6-8

- – - – - – - – - – - – - – - – - -

Tex-Mex Tuna Dip

——–  ————  ——————————–
   8          ounces           canned tuna, well drained
   1          large               green onion, chopped
   3          tablespoons    chopped jalapeno pepper
   1/2      cup                  mayonnaise
   1/4      cup                  cilantro, chopped
   2          tablespoons    fresh lime juice
                        Tortilla chips
                        salt and pepper to taste

1. Combine the tuna, green onions, jalapenos, mayonnaise, cilantro, lime
juice and salt and pepper in a medium bowl.  Serve with tortilla chips.
                   – - – - – - – - – - – - – - – - – -

Orange Cheesecake Dip for Fruit

——–  ————  ——————————–
   8      ounces                cream cheese, softened
   2/3  cup                     orange marmalade
   1/2  teaspoon            vanilla
   6      cups                   assorted fruit chunks

1. Combine all ingredients except fruit in a small bowl and mix well.
Garnish with orange peel or mint leaves.
                   – - – - – - – - – - – - – - – - – -

Broccoli-Walnut Pate (Dip)

——–  ————  ——————————–
   1 1/2      cups          chopped broccoli
     1/2       cup           walnuts
   1             cup           cream cheese
     3/4      cup           cottage cheese
     1/4      cup           sliced green onions
     1/2      cup           cheddar cheese
   1      tablespoon    ranch powder
   1      tablespoon    mexican seasoning
     1/2  teaspoon      pepper
     1/2  teaspoon      salt

1. Put everything into a food processor starting with cheese in bottom,
process to desired consistency.  Can be put into mold, refrigerated
overnight and un-molded.
                   – - – - – - – - – - – - – - – - – -