Sneha's Recipe: Cream Cheese

Showing posts with label Cream Cheese. Show all posts

Savory Breakfast Sausage & Bread Casserole For Two#FantasticalFoodFight

In: Baked, Bread Slices, Breakfast

Welcome to Fantastical Food Fight, September is National Breakfast Month. Theme is : Breakfast Casserole.Made this breakfast casserole with sausage, cheese, egg, milk and bread. Combine all the ingredients in the night and in morning just bake it in a preheated oven. By the time you finish your morning regular nitty-gritties / morning routine.

You will have a delicious hot breakfast casserole ready.
Ingredients

2 Long Chicken Sausages - chopped
1 Large Egg
3/4 cup milk
3 Big Bread slices - a day old
1 Small Tomato - chopped
1 Small Onion - chopped
¼ Cup Cream Style Corn

1/8 Teaspoon Sea Salt
¼ Cup Shredded Cheese
2 Cubes Cream Cheese

1 Teaspoon Oil
1 Tablespoon Butter
1 Tablespoon Pizza Sauce
6 Olives - sliced - can use any type of olives

1/8 Teaspoon Mixed Herbs
For the Seasonings
1 Teaspoon Heaped Pizza Seasonings

Method
Butter a 5-inch baking dish.

Butter the slices of bread and line the base of the dish with bread slices

Mix the pizza sauce and cream cheese, well. Apply the cream cheese spread on bread slices. Spread half of cheddar cheese over the slices.

Heat butter in a sauce pan. Heat a pan with a teaspoon of oil and fry the onion till it softens only, then add the sausages, tomato, salt and saute for a minute. Keep aside to cool.

In the meantime , in a bowl beat together egg, milk and seasonings.

Pour this mix over the cheese layer

Top with the sausage mixture.

Sprinkle mixed herbs, olives and then the remaining cheese.

Garnish it with sliced black olives. Cling wrap this and keep it in the refrigerator. First thing in the morning take this casserole out, let it come to room temperature.

Preheated the oven at 180 degrees for about 10 to 15 minutes.

Place the casserole and bake it for 40 to 45 minutes.

Take it out from the oven and serve it hot.

Enjoy!! This is a real treat, easy and quick!

Labels: Breakfast, Casserole, Chicken Sausage, Cream Cheese, Bread Slices, Egg, Milk, Pizza Sauce, Olives, Cream Style Corn, Baked, Fantastical Food Fight, Overnight
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2 comments

Easy Yummy Cheese Ball#FantasticalFood

In: Cheddar Cheese, Cheese Ball, Cream Cheese

April 17th is National Cheese ball Day, for, fantastical food fight we were asked to prepare a sweet or savory Cheese balls . Made these easy, yummy Cheese balls.

You can make it ahead of time, may be even a week in advance if you want to. Just before serving coat them in nuts, so that they don’t get soft. This cheese ball is perfect as a party appetizer, tailgate parties etc..

Just before your guest arrive take it from the fridge roll them in nuts and set it out with some crackers for your guest to serve themselves.

This is a recipe for four, if you are making it for a party then double or triple it accordingly.

Makes 4
Ingredients
70 Grams Cream cheese , softened
70 Grams Grated Cheddar cheese
1 Tablespoon Finely Chopped Scallion
1/4 Teaspoon Hot Sauce
1/4 Teaspoon Mixed Italian Seasonings
A Pinch of Garlic powder
A Dash Freshly Ground Black Pepper
1/3 Cup Toasted Walnuts - finely chopped

Method

Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, hot sauce, Mixed Italian seasonings, garlic powder and black pepper, mix well to combine.
Use a spatula to scrape the sides of the bowl and gather the mixture into one ball. Lightly grease your hands and form the mixture into two round balls.

Place the walnuts on a plate. Hold the cheese ball in one hand and use the other hand to press the walnuts to the outside of the ball, pressing them in gently and turning the ball to coat all sides.

Serve with crackers.

Labels : Cream Cheese, Cheddar Cheese, Walnuts, Cheese Ball, Fantastical Food Fight

3 comments

Black Bottom Apple Bundlets#BundtBakers

In: Apple, Baked, Black Bottom Apple Bundlets

Today for Bundt Bakers I, am posting these beautiful and delicious Black Bottom Apple Bundlets. These are so cute, they do not require any icing or extra trimmings, they are so yum on it's own.

By the way these are suitable for any occasion, a formal affair, to a breakfast treat or will make an excellent dessert too, top them up with a scoop of ice cream - of your choice and serve.. yum yum..surely whoever part takes of this dessert are lucky to enjoy this.

For our event this month the theme is "Apples" and our Host is Wendy Thank you Wendy for hosting this event.

Few I, made in a aluminium bundt molds, these had to be loossend from the sides then unmold, the silcions one are the best for these Black Bottom Apple Bundlets.

If you have any bundts remaining then refrigerate them. These taste yum even when cold.

Makes 12 bundlets

Ingredients
For the Apple topping
2 - 3 Big Apples - skinned and cubed
¼ Cup Brown Sugar
1 Tablespoon Heaped Unsalted butter
For the Cream Cheese topping
150 Grams Cream cheese
¼ Cup Brown Sugar
1 Large Egg
½ Teaspoon Vanilla essence
For the Black Bottom
¾ Cup All Purpose Flour
½ Cup Apple Juice
3 Tablespoons Oil
¼ Cup Brown Sugar
3 Tablespoons Cocoa powder
1½ Teaspoon Apple Cider Vinegar
½ Teaspoon Vanilla essence
½ Teaspoon Baking soda
½ Teaspoon Cinnamon powder
¼ Teaspoon Salt

Method
For the Apple topping

In a pan cook apples, brown sugar and the butter , Cook, stirring once, 5 minutes or until apples are caramelized.

Let cool.
For the Cream Cheese topping

Meanwhile in a bowl beat cream cheese, brown sugar, vanilla essence and the egg until smooth, light and fluffy . Set aside.
For the Black Bottom

In another bowl place the remaining brown sugar, cinnamon powder, cocoa powder, flour, baking soda, salt, vanilla essence, apple cider vinegar, apple juice (except cooked apples) and whisk until well blended.

Divide evenly among the bundts - at the bottom add a tablespoon cocoa mix then a heaped tablespoon cream cheese mixture, top each with a tablespoon apples.

These beauties are ready to go into the oven.

Bake 20 to 25 minutes in a preheated oven at 180 degrees C or until cheese mixture has puffed and set.

Ready and out..hmmm

Cool them on a wire rack completely, before removing from the moulds.

Enjoy them with a cuppa or tea or coffee.

Serve them as a dessert with a scoop of ice cream of your choice.. yum yum.

Labels : Bundt Bakers, Bundts, Apple, Black Bottom Apple Bundlets, Healthy, Cream Cheese, Baked

Take a look at the Apple Bundts other's are sharing today.
Apple Bundt with Caramel Glaze by A Day in the Life on the Farm
Apple Butterscotch Bundt Cake by Katin špajz|
Apple Crumb Ring Bundt by Living the Gourmet
Apple Zucchini Nut Mini Bundts by All That's Left Are The Crumbs
Black Bottom Apple Bundlets by Sneha's Recipe
Caramel Apple Bundt Cake by Merce`s Cake
Quinoa and apple bundtcake with rum by Cookpad
Reduced Carb Apple Pecan Spice Cake by Palatable Pastime
Toffee Apple Bread Pudding Bundt by Food Lust People Love
Vegan Apple & Oats Mini Bundt Cakes by Patty's Cake

4 comments

Baked New York Style Cheese Cake #Bakingbloggers

In: Baking Bloggers, Cakes, Cheesecake

The first attempt I, made this cheesecake, the base was the same quantity but filling I, doubled and made it in 6.1/2 inch loose bottom pan. This cake was wet in the center and the sides were perfect. Even after keeping it for an hour an a half, it was still very wet in the center. That was because the pan was small and the height of the cheesecake was way too much.

The next time I made the base same and the filling as given below. Made this for my friends birthday which we our trekking group celebrated on Yeor Hills. They loved this cheesecake it was absolutely fantastic. Very soft, cheesy and mouth melting.

If you plan to make this filling in double quantity then use a 10 inch loose bottom pan..

Ingredients

For the Base
200 Grams Digestive biscuits
3 Tablespoon Caster Sugar
100 Grams Butter - melted

For the Filling
3 Small Eggs
200 Grams Cream cheese -Philadelphia
1/2 Cup Caster Sugar
1/2 Cup Heavy Cream
1 Teaspoon Vanilla Essence
1 Teaspoon Heaped All Purpose Flour

Method

Loose Bottom tin lined (6.1/2 to 7 Inch ) well from outside with aluminum foil till the top rim. Grease the pan well from inside.

For the Base

Crush biscuits finely, mix in the caster sugar and melted butter, put in pan, spread the sides first, pressing it very firmly, spread biscuit on the base and level very well,by making a indent in the center it should be like it pie crust at sides. Cover the outside of pan with foil so water can’t go inside. Keep this tin in the refrigerator till the filling is ready.

For the Filling

Beat the cream cheese well add sugar and continue whisking till well incorporated.
In a another bowl Beat 3 eggs very well, add essence , and whisk.

Add in eggs in the cream cheese along with the flour and continue beating, add in the heavy cream and continue beating, for about a minute or two.

Pour this mixture in prepared pan, put to bake over water bath ( bain marie (ban mah-ree, is the fancy term for a hot water bath) and steam bake for 45 to 50 minutes at 180 degree.

This cake when you remove from the oven it will be wobbly in the center but not to worry, when it cools it will set, if you bake it too much then it will harden then you will not get the exact taste of a cheese cake it will be hard when completely cooled. When still hot take a knife run it around the sides of the pan - to looseen the sides of the cake.

Place the cooled cheesecake in the refrigerator covered with a cling film overnight.

The next day spread with any pie filling of your choice. I used my Homemade Strawberry Crush ( which I, thickened a little more).

Slice, serve.. enjoy..

Labels : Strawberry, Pie Filling, Cheesecake, New York Style Cheese Cake, Cakes, , Sweets & Desserts , Cream Cheese, Digestive Biscuits, Heavy Cream, Baking Bloggers

Sending this to Baking Bloggers, our theme for the month is Cheesecakes .

Here are some of the different Cheesecakes prepared.