Easy Cheesy Recipes: Top 50 Most Delicious Cheesy Recipes (Recipe Top 50s Book 126) (6 page)

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Authors: Julie Hatfield

BOOK: Easy Cheesy Recipes: Top 50 Most Delicious Cheesy Recipes (Recipe Top 50s Book 126)
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Cheese Fudge

 

The creamiest and most delicious fudge you have ever tried. The processed cheese food gives this recipe a flavorful kick and makes it super-tasty. Perfect dessert for after a nice dinner meal.

 

Yields:
8 dozen

 

Ingredients:

1 cup Cocoa

2 cups Butter

1 pound processed Cheese Food, cubed

2 tbsp chopped Peanuts

16 ounces Confectioners’ Sugar

1 tbsp Vanilla Extract

 

Method of Preparation:

  1. Over medium heat, melt the cheese and butter.
  2. Sir in the cocoa and confectioners’ sugar.
  3. Add the peanuts and vanilla.
  4. Spread the mixture on two baking sheets.
  5. Refrigerate for a couple of hours.
  6. Cut into small squares.
  7. Serve and enjoy.
Cream Cheese Mints

 

The best part about this mouth-melting mint candies is that they can be stored in air-tight containers and frozen for months. The easiest candy recipe you will ever find, and yet so delicious. To make them even more tempting, add different color pastes.

 

Yields:
8 dozen

 

Ingredients:

3 cups Confectioners’ Sugar

1 package Cream Cheese, softened

1 tbsp Butter, softened

2 drops Peppermint Oil

Food Color Paste (optional)

 

Method of Preparation:

  1. Combine the confectioners’ sugar, cream cheese and butter in a bowl.
  2. Stir in the peppermint oil.
  3. Color with favorite food color paste.
  4. Roll the mixture, forming small balls.
  5. Place the balls on waxed paper.
  6. Dip a fork in confectioners’ sugar and flatten the balls with it.
  7. Let them dry for about 2 hours before freezing or refrigerating.
  8. Enjoy.
Apricot Cream Cheese Thumbprints

 

One of the best recipes for cookies to serve on parties. The apricot preserves make them look very pretty and tempting on the cookie plate.

 

Yields:
7 dozen

 

Ingredients:

1 ½ cups Sugar

4 ½ cups all-purpose Flour

1 cup Apricot Preserves

8 ounces Cream Cheese, softened

1 ½ tsp Lemon Zest

2 tbsp Lemon Juice

2 Eggs

1 ½ cups Butter, softened

1 ½ tsp Baking Powder

1/3 cup Confectioners’ Sugar, for decoration

 

Method of Preparation:

  1. Cream the butter, cream cheese and sugar in a bowl.
  2. While mixing, slowly add the eggs, lemon zest and juice.
  3. Stir in the flour and baking powder.
  4. Cover the bowl.
  5. Refrigerate for about one hour.
  6. Preheat the oven to 350 degrees.
  7. Roll the dough into small balls.
  8. Place them on baking sheets, about 2 inches apart.
  9. Using your thumbs, press the ball in the middle so you make an indentation.
  10. Fill with ½ tsp of the apricot preserves.
  11. Bake the cookies for about 15 minutes.
  12. Let cool completely.
  13. Sprinkle with confectioners’ sugar.
  14. Serve and enjoy.
Cottage Cheese Fluff

 

This is a light dessert that uses low-fat cottage cheese and orange jell-mix, but you can use any flavor of jell-o. Delightful dessert, rich in orange flavor.

 

Yields:
6 servings

 

Ingredients:

3 cups low-fat Cottage Cheese

1 package Frozen Whipped Topping, thawed

2 packages sugar free Orange Jell-O Mix

 

Method of Preparation:

  1. Place the cottage cheese in the bowl of a food processor.
  2. Process until smooth and creamy.
  3. Whisk in the jell-o.
  4. Stir in the whipped topping.
  5. Refrigerate until ready to consume.
  6. Enjoy.
Cream Cheese Pound Cake

 

Cream cheese and butter make this pound cake so delicious. The almond and nutmeg give the cake a flavorful kick that makes it even richer. Top with favorite glaze.

 

Yields:
1 10-inch cake

 

Ingredients:

2 ½ cups White Sugar

3 cups Cake Flour

1 ½ cups Butter

1 package Cream Cheese

6 Eggs

1 tsp Almond Extract

1 tsp Vanilla Extract

¼ tsp ground Nutmeg

 

Method of Preparation:

  1. Preheat the oven to 325 degrees F.
  2. Grease and lightly flour a 10-inch pan.
  3. Beat the cream cheese and butter until smooth.
  4. Beat in the sugar, until fluffy.
  5. While mixing, slowly add the eggs.
  6. Stir in the vanilla and almond extract.
  7. Add the nutmeg and flour.
  8. Mix until well-combined.
  9. Place the batter in the pan.
  10. Bake for about 80 minutes.
  11. Check with a toothpick to see if it comes out clean.
  12. Let cool in the pan for a couple of minutes.
  13. Transfer to a wire rack and cool completely.
  14. Serve and enjoy.

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