37 pans cream cheese topping Recipes

muffin pan for 12 cupcakes, foil cupcake liners, crust: 1/4 cup graham cracker crumbs (about 7 graham crackers), unsalted butter, melted, light brown sugar, filling: 12 oz. cream cheese, at room temperature, granulated sugar, sour cream, eggs, topping: 1/4 cup sour cream, granulated sugar, strawberry pie filling

vegetables, eggplants (about 1 lb each), halved crosswise and cut lengthwise into 1/2-inch-thick slices, outer thin slices of skin from each half discarded, kosher salt, olive oil , plus additional oil for brushing wire racks, head garlic , outer papery skins removed and top third of head cut off and discarded, ground black pepper, red bell peppers (about 8 oz each), tomatoes (ripe), about 8 oz each, cored and cut into 1/4-inch-thick slices, zucchini (about 8 oz each), cut on steep bias into 1/4-inch-thick slices, white sandwich bread (about 6 oz), torn into quarters, unsalted butter , melted , plus additional softened butter for greasing pan, asiago cheese , grated on fine holes of box grater (about 2/3 cup), custard and garnish, eggs, heavy cream, minced fresh thyme leaves, lemon juice , from 1 lemon, asiago cheese , grated on fine holes of box grater (about 1 cup), shredded fresh basil leaves

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

cod fish fillets (the recipe is for 4 people, if making for more i do 1 piece of cod per person depending on size if tsp), dry white wine, onion, chopped, fresh parsley, roughly chopped, fresh tarragon, chopped, water, lemon juice, garlic cloves, chopped, stock, strained from pan, fish stock, chicken stock, cornflour, light cream, double cream, sherry wine, tarragon, parsley, gruyere cheese, parmesan cheese, peas, cooked shrimp, peeled (any you like salad shrimp or medium sized), pepper, buttered breadcrumbs, parmesan cheese, for the top

heart healthy 7 layer bean dip recipe, refried beans, canned, hormel (in the jar) real bacon low-fat, chipotle powder , (or plain chili powder to taste), ground cumin, salt and pepper (if needed), shredded low-fat cheddar cheese, chopped green anaheim chiles (canned ) or a tbsp of chopped pickled jalapenos (more to taste), avocado, peeled and chopped (a healthy fat), tomato chopped, low fat sour cream, sliced ripe black olives (a healthy fat), heat the refried beans in a medium saute pan or cast iron skillet., stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup., you can use olive oil instead , in place of the low-fat bacon if you choose to help the consistency of the beans., mix in the chipotle chili powder (or tabasco, or adobo, or regular chili powder) and cumin to taste., note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think., stir in salt to taste. (if needed ), once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (the cheese doesn tsp need to be completely melted, but even if it is just a little, it will help the dip stay on the dippers.), layer on the chopped green chilies , chopped avocado, chopped tomato., spoon on the sour cream, top with sliced green onions and olives., serve immediately, folks this does have some of the healing and healthy variety of fats.

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

cream cheese, softened, powdered sugar, crushed pineapple, drained very well (i put it in a wire sieve and push the moisture out gently with my hand, then dab some paper towels over the top of the fruit to dry it off as much as possible), bananas, sliced and sprinkled with a little fruit fresh (to prevent browning), sliced fresh strawberries, chopped pecans, toasted, fudge ice cream topping, sweetened whipped cream (optional), maraschino cherries

semisweet chocolate morsels , 12 to 18 oz., borden sweetened condensed milk, real vanilla extract, vanilla bean (optional), splash of chambord (optional), chopped nuts (optional), strawberries, split or whole (optional, a creative topping), whatever else you like with this kinda thing (cream cheese or marshmallow topping, etc), sized deep sauce pan

flour, baking powder, baking soda, salt, cinnamon, brown sugar, fresh eggs, oil, sugar, carrots,grated, crushed pineapple,drained, chopped nuts, coconut, orange frosting, butter, cream cheese, almond extract, powdered sugar, fresh orange juice, orange zest, buttermilk glaze, sugar, baking soda, buttermilk, butter, light corn syrup, vanilla, heat and add vanilla ., spread this buttermilk glaze over layers of cake immediately after removing them from oven ., cool,remove from pans,and frost with the orange frosting on top of the glaze.

fudge brownie mix (13-inch x 9-inch pan size), water, vegetable oil, egg, semi-sweet chocolate chips, cream cheese, softened, sugar, vanilla extract, salted cashews, coarsely chopped, chocolate fudge topping, warmed

blueberry dessert wraps, quick, delicious and elegant. perfect for easy entertaining., sugar, cornstarch, orange juice, blueberries fresh or frozen, reduced fat cream cheese softened, confectioners sugar, vanilla extract, flour tortillas 7-inch flour tortillas, butter, prepare sauce : in a small saucepan combine sugar and cornstarch; stir in orange juice. cook and stir over medium heat until sauce is clear and thickened, about 5 minutes. stir in 1 cup blueberries and return to a boil. boil and stir for 1 minute., prepare filling : in a mixing bowl, beat cream cheese until light. add confectioners sugar and vanilla. beat until smooth and creamy., assemble wraps : spread a tortilla with about 2 tbsp of the cheese mixture. place about 6 frozen blueberries across the center of each tortilla. roll jelly-roll style. repeat with remaining wraps. in a medium skillet, melt 1 tbsp butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes. remove from pan and keep warm while cooking the remaining wraps., serve topped with hot blueberry sauce.

easy raspberry cheesecake cookie pizza, refrigerated sugar cookie dough - i use homemade, cream cheese -- softened, egg, tb sugar, seedless raspberry preserves - or any flavor, sliced almonds -- toasted - optional, spread cookie dough in a lightly greased 12- or 13-inch pizza pan. bake in a 350of oven about 15 to 20 minutes or till golden. meanwhile, beat together cream cheese, 1 egg, and the 1 tbsp sugar till smooth., spread over hot crust to within 1/2 inch of the edge. dollop reserve on top. with a knife, carefully swirl preserve to marble. sprinkle with, almond. bake 5 to 10 minutes more or till filling is set. cool in pan, on a wire rack. cut in wedges. store in refrigerator ., pineapple preserves with macadamia nuts is good as well! there are many combination you can use, chocolate sugar cookie dough is good with raspberry or strawberry, have fun with this 1....

ruby tuesday s chicken quesadillas, chicken breast, italian dressing, flour tortilla, margarine, shredded monterey jack/cheddar cheese, tomatoes, diced, jalapeno peppers, diced, shredded lettuce, diced tomatoes, sour cream, salsa, place chicken breast in a bowl with enough italian dressing to, coat ; allow to marinate 30 minutes, refrigerated. grill marinated, chicken until done in a lightly oiled pan. cut into 3/4 pieces, aside ., brush 1 side of tortilla with margarine and place in frying pan, over medium heat. on 1 half of tortilla , add cheese, tomatoes , peppers, and cajun seasoning in that serving. make, spread to the edge of the half. top with diced chicken, fold empty tortilla side on top , and flip over in pan so that, cheese is on top of chicken. cook until very warm throughout ., pan to serving plate and cut into six equal wedges, on 1 side of plate. on the other side put lettuce , topped with, tomatoes , and then topped with sour cream. serve your, favorite salsa in a small bowl on the side .

outback steakhouse - creamy onion soup, chicken broth, cornstarch, condensed cream of onion soup, condensed cream of chicken soup, condensed cream of celery soup, shredded mozzarella cheese, shredded colby cheese, shredded provolone cheese, in blender , combine broth and cornstarch. in the top pan of a double boiler over medium heat, combine broth mixture with soups. mix well. when heated through, stir in cheese and heat until melted. pour into oven proof bowls. broil in oven until tops are lightly browned. notes : use soup within 3 days. do not freeze. serves 6-8

apple topping, butter, peeled and sliced apples (about 4 large apples), brown sugar, vanilla extract, pancakes, part-skim ricotta cheese, brown eggs,preferably organic, honey, canola oil, lemon juice, whole wheat pastry flour, baking powder, sea salt, cinnamon, oil for pan, lite whipped cream ( optional)