Put a smile on your face with these cheesy delights
Savory Cheese Balls
- Two 8-ounce packages cream cheese
- 2 tablespoons caraway seeds
- 1 teaspoon poppy seeds
- 2 cloves garlic, minced, divided
- 1/4 cup parsley, chopped
- 2 teaspoons thyme leaves, chopped
- 1 teaspoon rosemary, chopped
- 1/4 cup dried cranberries, chopped
- 2 tablespoons pecans, chopped
- Crackers, optional
- Fruit, optional
- Vegetables, optional
Cut each cream cheese block into three equal pieces. Roll each piece into a ball.
In small bowl, combine caraway seeds, poppy seeds and half the garlic.
In second small bowl, combine parsley, thyme, rosemary and remaining garlic.
In third small bowl, combine cranberries and pecans.
Roll two cheese balls in seed mixture, two in herb mixture and two in cranberry mixture.
Cut each ball in half and serve with crackers, fruit or vegetables, if desired.
recipe courtesy Culinary.net
Cheesy Asparagus Tart
- 5 cups water
- 1 pound asparagus
- Ice water
- 2 teaspoons vegetable oil
- 1/4 teaspoon salt, plus additional, to taste, divided
- 1/4 teaspoon pepper, plus additional, to taste, divided
- Flour, for dusting
- 1 sheet frozen puff pastry, thawed
- 1 cup fontina cheese, grated
- 1 cup Gruyere cheese, grated
- 1 tablespoon shallot, minced
- 2 egg yolks
- 3 tablespoons milk
- 1/4 teaspoon nutmeg
- 1 lemon, zest only
Heat oven to 400 degrees.
In large skillet over heat, add water and asparagus. Cook 5 to 8 minutes until asparagus is bright green.
Drain asparagus and soak in ice water.
In large bowl, mix drained asparagus, vegetable oil and 1/4 teaspoon each salt and pepper until combined.
Flour surface area. Using rolling pin, roll out pastry to 10-by-16-inch rectangle. Transfer pastry to parchment-lined baking sheet. Prick pastry with fork. Bake about 12 minutes, or until golden brown. Cool slightly on baking sheet.
In large bowl, mix fontina cheese, Gruyere cheese, shallot, egg yolks, milk, nutmeg, salt and pepper, to taste, until combined. Spread cheese over pastry, leaving 1 inch around edges. Lay asparagus over cheese mixture.
Bake 5 minutes, or until cheese has melted.
Sprinkle lemon zest over tart and serve.
recipe courtesy Culinary.net
Frosted Banana Cake
- 2 medium ripe bananas
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1/4 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Nonstick cooking spray
- Frosting:
- 8-ounce package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
Heat oven to 350 degrees.
Peel, slice and mash ripened bananas; set aside.
In large bowl, beat butter and sugar until fluffy. Add eggs, sour cream and vanilla; blend well. Gradually add in flour. Stir in bananas. Add baking soda and salt; mix well.
Prepare 9-by-13-inch baking pan with nonstick cooking spray. Pour batter into baking pan. Bake 20 to 25 minutes, or until toothpick inserted into center of cake comes out clean. Let cool.
Frosting: In large bowl, beat cream cheese, butter and vanilla extract until fluffy. Gradually add powdered sugar. Mix until well combined. Frost cake and refrigerate.
recipe courtesy Culinary.net
Chicken, Mango and Blue Cheese Pitas
Sauce:
- 1 cup low-fat plain yogurt
- 1 tablespoon honey
- 1 tablespoon orange juice or lime juice
Filling:
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast halves, cut into
- bite-size pieces
- 1 tablespoon Cajun or Creole seasoning
- 1 large fresh mango, seeded, peeled and chopped
- 3 large or 6 small whole-wheat pita rounds, halved
- 1 1/2 cups spring greens
- 3/4 cup (3 ounces) blue cheese, crumbled
To make sauce: In small bowl, stir yogurt, honey and juice. Cover and refrigerate.
To make filling: In large nonstick skillet over medium-high heat, heat oil. Cook and stir chicken with seasoning in hot oil 4 to 6 minutes, or until chicken is no longer pink in center. Remove from heat. Stir in mango.
Fill pita pockets with greens, chicken mixture and blue cheese. Spoon yogurt sauce on top.
recipe courtesy Marcia Stanley, MS, RDN, culinary dietitian, on behalf of Milk Means More