Friday, January 17, 2014

Mini Fruit Tarts

1 tube refrigerated sugar cookie dough
 8 oz. Whitehall Specialties 851 Imitation Cream Cheese
1/4 cup sugar
1/2 tsp. vanilla
Juice and zest from 1 small lemon
1 cup whipped topped, thawed
assorted colorful fruit
Preheat oven to 350 degrees.  Grease and flour a 24 count mini muffin pan.  Slice sugar cookie dough into 24 equal sections.  Roll into balls and press into each mini muffin tin.  Bake at 350 degrees for 10 - 15 minutes.  Keep an eye on them!  Remove from oven when baked to a light golden brown.  The dough will be puffy but will settle upon cooling.  Set aside to cool completely.  Meanwhile, mix the Whitehall Specialties Imitation Cream Cheese, sugar and vanilla until smooth.  Stir in the lemon juice and zest.  Gently fold in whipped topping.  Carefully remove cookies from muffin tin.  Spoon cream cheese mixture into the cooled cookie crusts.  Top with fruit of your choosing! 

Friday, December 13, 2013

Parmesan & Ricotta Spinach Dip

10 oz. bag fresh spinach
1 small onion, chopped
1 T butter
8 oz. 851 Whitehall Specialties Imitation Cream Cheese
3/4 cup Whitehall Specialties 805 Low Fat Ricotta
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. garlic salt
1/4 tsp. garlic powder
1/4 tsp. ground peppercorn
1 tomato, chopped
3 T Whitehall Specialties 681 Parmesan Style Product, dried & grated
Preheat Oven to 350 degrees.  Place fresh spinach, chopped onions, and butter in saute pan.  Cover and cook over medium heat until spinach is wilted and onions are tender, about 10 minutes.  Beat together the Whitehall Specialties 851 Imitation Cream Cheese and 805 Low Fat Ricotta until smooth.  Blend in seasonings.  Stir in spinach mixture.  Spread into 8-inch baking dish.  Bake for 20 minutes or until completely heated.  Top with chopped tomato and Whitehall Specialties 681 Parmesan Style Product, dried & grated. Serve warm with bagel chips and rye crackers. 

Friday, December 6, 2013

Baked Brie with Cinnamon Apples & Cranberries

8 oz. Whitehall Specialties Pasteurized Process Brie Product
1 T brown sugar
1 tsp. cinnamon
1 tsp. vanilla extract
1 small green apple, chopped
¼ cup fresh cranberries, chopped
1 T pecans, chopped
1 sheet crescent rolls or puff pastry

Cut the Whitehall Specialties Pasteurized Process Brie Product in half.  Mix together the brown sugar, cinnamon, chopped apples, cranberries, and pecans.  Spread out the pastry dough.  Place one half of Whitehall Specialties Pasteurized Process Brie Product in the center.  Top with some of the apple cranberry mixture.  Top with the other half of Whitehall Specialties Pasteurized Process Brie Product. Top with additional apple-cranberry mixture.  Fold opposite corners of pastry dough over the top and seal.  Bake at 350 degrees for 20-30 minutes or until golden brown and melted.

Friday, November 22, 2013

Raspberry Almond Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup sugar
16 oz. Whitehall Specialties 851 Imitation Cream Cheese
juice and zest from one lemon
16 oz. container vanilla frosting
1/2 tsp almond extract
3 cups whipped topping
raspberries, blueberries
toasted sliced almonds
Stir together crumbs, melted butter, and sugar.  Press onto bottom and up sides of a 9-inch springform pan.  Bake at 400 degrees for about 10 minutes.  Cool. 
Meanwhile, beat Whitehall Specialties 851 Imitation Cream Cheese, frosting, lemon juice and zest, and almond extract in a large mixing bowl until well blended.  Gently fold in whipped topping.  Pour into crust and chill until firm- at least 2 hours. Arrange raspberries, blueberries, and almonds on top of cheesecake.  Carefully remove rim of pan just before serving. 

Friday, November 8, 2013

Cranberry Lemon Bread

8 oz. Whitehall Specialties 851 Imitation Cream Cheese
1/3 cup butter
1 1/4 cup sugar
1 tsp vanilla
3 eggs
1 lemon (juice and zest)
1 1/2 cups fresh cranberries, chopped
2 1/4 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 325 degrees.  With electric mixer, beat Whitehall Specialties 851 Imitation Cream Cheese, butter, sugar, and vanilla in large mixing bowl.  Add eggs, one at a time, mixing after each addition.  Stir in lemon juice and zest.  Mix together the flour, baking powder, baking soda, and salt.  Toss chopped cranberries in with dry ingredients.  Add to the cream cheese mixture, mixing just until moistened.  Pour batter into a greased and floured 9 x 5 inch bread pan.  Bake 1 hour and 15 minutes.  Cover top with aluminum foil if it starts to brown too rapidly.  Bread is done when a knife inserted in center comes out almost clean.  Cool 10 minutes.  Turn out from pan and cool completely. 

Friday, November 1, 2013

Caramel Pumpkin Cheesecake Dip

16 oz. Whitehall Specialties 851 Imitation Cream Cheese
2 cups powdered sugar
1 cup canned pumpkin
1/4 cup sour cream
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp cloves
1/8 tsp ginger
1/2 cup caramel sauce
Combine Whitehall Specialties 851 Imitation Cream Cheese and powdered sugar with an electric hand mixer until smooth and thick.  Add pumpkin, sour cream, and spices.  Mix well.  In a glass bowl, layer pumpkin cream cheese mixture with caramel, swirling with a knife as you go.  Finish with caramel sauce on top and cut with a knife to create a marbeled effect.  Garnish with a dollop of whipped topping, sprinkling of cinnamon, and cinnamon stick.  Refrigerate.  Serve with cinnamon graham crackers and gingersnap cookies.

Friday, October 25, 2013

Cheesy Beef Enchiladas

1.5 lbs. ground beef
1 small onion, chopped
1 green pepper, chopped
4 oz. can green chiles
1/2 tsp cracked pepper
1/4 tsp salt
1/4 cup fresh cilantro
10 oz can green enchilada sauce
10 oz can red enchilada sauce
2 cups Whitehall Specialties EZ Melt Colby-Jack Shred
8 corn tortillas
8 oz can sliced black olives
1 tomato, diced
2 jalapeno peppers, sliced
sour cream
Preheat oven to 375 degrees.  Add ground beef, chopped onion, chopped green pepper, salt and cracked black pepper to a large skillet and cook over med-high heat until meat is browned.  Drain off the fat.  Stir in the can of red enchilada sauce, can of green chiles, and fresh cilantro.  Spread the can of green enchilada sauce on the bottom of a 3 qt baking dish.  Assemble enchiladas into baking dish by spreading the ground beef mixture onto a corn tortilla.  Sprinkle liberally with Whitehall Specialties EZ Melt Colby-Jack Shred.  Roll tortilla and place, seam-side down, on top of sauce in dish.  Repeat.  Top all enchiladas with any remaining meat mixture, salsa, remaining Whitehall Specialties EZ Melt Colby-Jack Shred, sliced olives, diced tomato, and jalapeno peppers.  Bake for 35-40 minutes until hot and sauce is bubbly.  Top with lots of sour cream and additional diced tomatoes and cilantro to garnish. 

Friday, October 18, 2013

Blueberry Lemon Breakfast Cake

1 cup Whitehall Specialties 805 Ricotta
2 eggs
1 ½ cups flour
1 cup sugar
½ cup cornmeal
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 lemon, zest and juice
½ cup unsalted butter, melted
1 cup fresh blueberries
powdered sugar
Preheat the oven to 375 degrees. Spray an 8-inch square baking pan with nonstick baking spray. Whisk together Whitehall Specialties 805 Ricotta, eggs, lemon zest and juice in mixing bowl. Mix in  flour, sugar, cornmeal, baking powder, baking soda and salt just until moistened.  Batter will be very thick. Stir in melted butter until incorporated. Gently fold in blueberries. Spoon batter into prepared pan. Bake until  golden brown and a knife inserted into center comes out clean, about 30 to 35 minutes. Allow to cool in pan 10 minutes, invert onto a baking sheet, and then turn right side up onto a platter to cool. Dust with powdered sugar and serve with butter.