We had lots of Parmesan leftover from having a block with no rind, and then needing a rind and still having a whole block left. I thought this was a good way to use it up.
Recipe taken from here.
- 2 tsp olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 20 oz frozen spinach, thawed via the microwave and with the water squeezed out
- 1/4 cup milk
- 8 oz cream cheese
- 1 cup Parmesan cheese
- 1 cup Mozzarella cheese
- 1 tsp black pepper
- 1 tsp paprika
1) Heat the oven to 425F.
2) Heat the oil in a LARGE pan to medium heat.
3) Add the garlic and onion and cook for 5 minutes or until lightly browned.
4) Add the spinach to the onion mixture and coo for 2-3 minutes.
5) Add the milk and cream cheese.
6) Remove from the heat.
7) Add the Parmesan, Mozzarella, pepper and paprika and mix.
8) Spray a baking dish with cooking spray.
9) Pour the dip into the pan.
10) Heat for 20 minutes or until golden brown around the edges.
11) Serve with baguette slices.
I wanted chocolate. I still want chocolate. Hmmmm…Recipe taken from here.
- 10 TBSP unsalted butter, cut into small pieces
- 1 cup + 2 TBSP flour
- 1/4 cup coca powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz semisweet or bittersweet chocolate, roughly chopped
- 4 oz cream cheese, at room temperature
- 1 1/4 cup sugar
- 4 eggs
1) Preheat the oven to 350F/175C.
2) Rub butter in an 8 inch pan.
3) Line the bottom and 2 sides with baking paper.
4) Rub again with butter.
5) In a small bowl, mix flour, cocoa, baking powder and salt.
6) Melt and mix the (8 oz) butter and chocolate in a double broiler, or bowl over a pot of boiling water.
7) Remove from the heat.
8) Add 1 cup of the sugar and mix.
9) Add 3 of the eggs and mix.
10) Add the flour mixture and mix until moist.
11) Mix the cream cheese and 2 oz butter until smooth.
12) Add the remaining 1/4 cup of sugar, egg, and flour.
13) Spoon the chocolate mixture and cream cheese mixture alternately into the pan.
14) Swirl with a knife.
15) Bake 50-60 minutes, or until a toothpick comes out clean. The cream cheese on top should be golden.
16) Cool for 30 minutes in the pan.
Recipe taken from here. Great addition to breakfast during this time of the year.
- 4 oz cream cheese
- 1/4 cup pumpkin puree
- 1 TBSP brown sugar
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
1) Combine all the ingredients!
Delicious. I’d double the amount below. Recipe taken from here.
- 4 oz cream cheese, cut into pieces and freeze overnight
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 TBSP sugar
- 1 cup milk
- 1 egg, beaten
- 2 TBSP butter, melted
- 1 cup blueberries
- 1/4 cup water
- 1/2 cup sugar
- 1 TBSP water
- 2 tsp cornstarch
- 1 TBSP lemon juice, or the juice of 1/2 of a lemon
1) Cut the cream cheese into small pieces.
2) Mix the flour, baking soda, baking powder, salt and sugar in a large bowl.
3) Mix the milk, egg and butter in a small bowl.
4) Mix the dry ingredients into the wet ingredients.
5) Mix in the cream cheese.
6) Heat a pan over medium heat and melt a bit of butter in it.
7) Pour 1/4 cup of the mixture into the pan and cook until it bubbles, then flip it.
8) Cook though, about 2 minutes.
9) Repeat with the rest of the batter.
10) Bring the blueberries, water, sugar to a boil.
11) Reduce and simmer for 5 minutes.
12) Mix the water and cornstarch in a small bowl.
13) Add the cornstarch mixture to the blueberry sauce and cook until it thickens.
14) Pour sauce over pancakes.