Posts Tagged ‘cream cheese’



August 9, 2011

Summer is winding down here, not weather wise, but in less than two weeks Meeshie goes back to school.  In our small town, fourth grade means another school.  Kindergarten is one school, first through third is another, fourth through sixth is another, then seventh and eighth, and finally high school.  When I was a girl it was kindergarten through sixth, then junior high and finally high school.  So basically, once she’s gotten into a groove with the school, she has to change and start over. 

It’s giving her some anxiety.  In fourth grade, Meeshie will have four teachers and switch classes and she’s really worried about the homework.  I told her to just sit back enjoy the rest of her summer, finish reading her book and takes things as they come.  Hysterical advice from me, who never takes things as they come, plans out everything and drives myself crazy with worry.  But I can dream that my daughter will do better than me, right?

So as a celebration of the end of summer (and this heat), we’ve been spending some time  by the pool.  Not our kiddie pool, but at some great pools of great friends.  This past weekend we spent time at a great friend’s house who has been so kind in helping me with Meeshie this summer. 

I decided I wanted to celebrate the end of the season, and my friend, with a great and easy dessert.  I’ve been making this dessert forever, and we’ve always called it a torte.   I think I was about Meeshie’s age when I first had it.  I don’t remember where my mom found this, but I’m glad she did.  

It’s a light dessert that’s easy and can be made a million different ways.  The not so secret ingredient is pudding, and that’s what makes it so versatile.  Think of your favorite pudding: butterscotch, chocolate, vanilla,  coconut, banana, lemon, pistachio.  Now think of a garnish: nuts, toasted coconut, strawberries, cherries, blueberries, chocolate, bananas.  Keep the flavors together or mix them up (black forest or banana split)!  Can you see where this is going? 

I made half of the torte in a 8×8 pan and the rest in my mini pie plates, because I didn’t want to lug the half eaten pan back home.  I used a chocolate fudge and grated part of a cocoa bar on top.  I’ve actually made this recipe in a cupcake pan, with the liners, for a bridal and a baby shower.  The bottom is nice and crisp, like a cookie.  Each layer compliments the next without overpowering the whole thing.  See the layers?

The other thing that I love about this dessert is that you have most of the ingredients in the house.  Or is it just me that keeps cream cheese around like butter?  Maybe most of the ingredients then, because I always a package of pudding in the pantry and cool whip in the freezer.  And if you don’t have the ingredients, you’re not go all over trying to get them.

Easy Summer Torte

  • Cookie Crust layer:
  • 1/2 C Butter, softened
  • 2 T Sugar
  • 1 C Flour
  • 1/2 C Nuts, chopped
  • Filling 1:
  • 8 oz Cream Cheese, softened
  • 1 C Powdered Sugar
  • 1 C Cool Whip
  • Filling 2:
  • 2 packages Instant Pudding
  • 2 C Milk
  • Cool Whip for topping

Cream the butter and sugar together.  Add the flour and nuts to combine.  The cookie crust layer will be crumbly.   Press into an ungreased 9×13 pan. Bake in preheated 350 degree oven for 20-30 minutes or until golden brown.   Remove from the oven and cool completely.

 For the  first filling, cream the cream cheese with the powdered sugar and add the cool whip.  Spread over the cooled curst.  Next, combine the pudding and milk and spread over the cream cheese mixture.  Top with additional cool whip and let set for at least an hour before serving.  Right before serving,  garnish with nuts, berries, chocolate, bananas, toasted coconut, etc.




Blueberry Almond Pound Cake Panini

January 4, 2011

Okay, I confess.  The reason for the 7 Up Pound Cake was this tasty treat.  I made it for breakfast but you could easily have it as a dessert.  I love the flavor of the almonds with the blueberry cream mixture and the toastiness of the pound cake. 

This recipe inspired me.  Heat Oven to 350 has some really great recipes.  I saw this recipe for ricotta strawberry panini and wanted to make it.  Unfortunately I didn’t have any strawberries or ricotta cheese.  I did have blueberries from the blueberry farm and cream cheese. 

Blueberry Almond Pound Cake Panini

  • 8 oz Cream Cheese, softened
  • 1 T Vanilla
  • 2 t Cinnamon
  • 1 loaf 7 Up Pound Cake, or your favorite pound cake
  • ½ pounds Fresh Blueberries
  • Butter, softened

In a small bowl, combine cream cheese, vanilla and cinnamon.   Slice pound cake into 1/2 inch pieces. Heat a panini maker and butter one side of each piece of pound cake. Spoon 2 tablespoons of cream cheese mixture onto a slice of pound cake, top with 1-2 tablespoons blueberries and top with another piece of pound cake, butter side out.  Place sandwiches on panini maker lined with parchment paper.  Cover sandwiches with additional parchment paper and let cook until the outside of the pound cake is golden brown and the sandwich is hot through, about 6 minutes. Remove from the panini pan and serve immediately.

Makes 6 paninis depending on your loaf size.


Stuffed Jalapenos

August 17, 2010

We had company a few weeks ago.  My girlfriend and her family came over and we threw stuff on the grill. 

I made these stuffed jalapeno.  For some reason I thought it would be a good idea if I stuck them on the grill.  On some foil that had slits in it.

You can image what happened right? 


Crazy fire. 

What was I thinking crazy fire.  Crazy burning aluminum foil removed from the grill fire.  That foil smoldered for a good five minutes.  My husband had to stamp the fire out with his foot.  It was quite a site.

The stuffed jalapeno were very crispy, to say the least, but we ate them anyway. 

Sorry folks no pictures of those puppies.

I’ve been making a variation of this recipe for years.  One of the ladies in my office told me how she makes hers and she inspired me to get the recipe down to this one.  Thanks Nichole!

Stuffed Jalapenos

  • 12-15 large jalapenos
  • 12-15 Bacon, cut in half
  • 8 oz Cream Cheese, softened
  • 3 Green Onion, sliced
  • 1/2 C Parmesan, grated
  • 1/2 t Granulated Garlic

Slice the green onion.  Cream the cream cheese.   Add the onion, cheese and garlic to the cream cheese.  Mix well. 

Clean the jalapenos and in slice half length wise.  Clean out the inside of the jalapenos.  If you like them hot, leave in some seeds.  Stuff the jalapenos with the cream cheese mixture.  Wrap the half a piece of bacon around the stuffed jalapeno.  Pierce through with a toothpick.  Place on a rack on top of a cookie sheet.

Cook in a preheated 350 degree oven for 20-25 minutes until the cream cheese mixture is brown and the bacon is crispy.

Note: I didn’t have enough parmesan grated when I made it this time, so I did use 1/4 C shredded mozzarella and 1/4 C parmesan.  I also used the thick cut bacon which I don’t recommend if you like your bacon super crispy for this dish.  It doesn’t ruin the flavor, but if you’re looking for that crisp snap of bacon use the regular cut.

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