Cream Cheese Deviled Eggs Recipe

Deviled eggs are always a great choice for an appetizer for a party of your own, to take to someone else's party for the appetizer table or as a side for an informal lunch.

This recipe is a total departure from my regular deviled egg recipe and I love the addition of cream cheese. However, I would definitely not add the peas and can't imagine deviled eggs without mayonnaise (and I'm not fond of mustard).  So . . . for me, this recipe will be used as a guide.

Let me know what you think if you use this recipe!

Ingredients

8 hard-cooked eggs
1 package (8 ounces) cream cheese, softened
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas, thawed
3 bacon strips, cooked and crumbled



Directions 

Cut eggs in half lengthwise. 

Remove yolks; set whites aside. 

In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. 

Stir in peas.

Stuff or pipe mixture into egg whites. Sprinkle with bacon. Refrigerate until serving. 

Yield: 16 appetizers.


Nutritional Facts

1 stuffed egg half equals 97 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.


Source
Originally published as Cream Cheese Deviled Eggs in Country June/July 2008, p51

Butter Pecan Cheesecake

One of my favorite ice cream flavors is rich and buttery butter pecan . . . I can imagine a cheesecake with that awesome flavor!

This cheesecake, which comes from Taste of Home, is a strong contender for our holiday dessert table this year.  We just might make it before the holidays!

Let me know if you try it out!

Ingredients

1-1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup sugar
1/3 cup butter, melted


FILLING:

3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups (16 ounces) sour cream
1 teaspoon McCormick® Pure Vanilla Extract
1/2 teaspoon butter flavoring
3 eggs, lightly beaten
1 cup finely chopped pecans



Directions

Combine the cracker crumbs, pecans, sugar and butter in a large bowl.  

Set aside 1/3 cup for topping. 

Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.

Place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan.

Beat cream cheese and sugar until smooth in a large bowl. 

Beat in the sour cream, vanilla and butter flavoring. 

Add eggs, beating on low speed until combined. Fold in pecans. 

Pour into crust and sprinkle with reserved crumb mixture. 

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan (I've never done this step when making cheesecake).

Bake at 325° for 70-80 minutes or until center is almost set. 

Remove springform pan from water bath. 

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen.  Cool 1 hour longer. 

Refrigerate overnight. Remove sides of pan. 

Yield: 16 servings.

Originally published as Butter Pecan Cheesecake in Country Woman October/November 2011, p32

Source 

Coconut-Pecan German Chocolate Pie

Going through recipes and picking out what to make for the holidays is always fun.  Here is a recipe for a pie that is a contender for our holiday dessert table from Taste of Home.

Doesn't it look delicious?

Ingredients

• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons cold lard
• 3 to 4 tablespoons ice water

FILLING:

• 4 ounces German sweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1 cup chopped pecans

TOPPING:

• 1/2 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/4 cup butter, cubed
• 2 egg yolks
• 1 cup flaked coconut
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1/4 cup chopped pecans

Directions

Mix flour and salt in a small bowl . . . blend lard in until crumbly.  Add ice water gradually, toss until dough holds together.  Shape into a disk and refrigerate 30 minutes or overnight wrapped in plastic wrap.

Preheat oven to 400°. 

Roll dough to a 1/8-in.-thick circle on a lightly floured surface.  Transfer dough to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate and flute edge. Line unpricked pastry with a double thickness of foil and fill with pie weights, dried beans or uncooked rice.

Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights . . . bake 6-8 minutes longer or until light brown. Cool on a wire rack. 

Reduce oven setting to 350°.

Melt chocolates in a large bowl in the microwave and stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla until well blended.  Stir in pecans. Pour into crust. 

Bake 16-19 minutes or until set. 

Cool 1 hour on a wire rack.

Meanwhile . . . combine brown sugar, cream and butter in a small heavy saucepan.  On medium heat, bring to a boil, while stirring to dissolve sugar. Remove from heat.

Whisk a small amount of hot mixture into egg yolks in a small bowl.  Return all to pan and whisk constantly, cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.

Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. 


Yield: 8 servings.

Originally published as Coconut-Pecan German Chocolate Pie in Taste of Home December 2013

Cheesy Chicken Enchiladas

Another yummy recipe from Sandra Lee!

Ingredients

Makes: 4 servings

• 1 1⁄2 cups cooked rice 
• 1⁄2 cup shredded grilled chicken breast 
• 1 cup shredded Monterey Jack cheese, divided 
• 1 can (10 ounces) enchilada sauce, divided 
• 1 teaspoon chili seasoning 
• 2 tablespoons chopped fresh cilantro, divided 
• 8 corn tortillas, warmed 
• 1⁄2 cup sour cream (optional), for serving 
• Salt and pepper 

Directions

Preheat oven to 350°F.

Combine cooked rice, chicken, half the cheese, 2 tablespoons enchilada sauce, chili seasoning, and 1 tablespoon cilantro in a medium bowl.

Cover bottom of a baking dish with a layer of enchilada sauce. 

Distribute rice mixture among 8 tortillas . . . roll up each one. 

Place them seam side down in a single layer in baking dish and top with remaining enchilada sauce and cheese. 

Bake for 15 minutes, until cheese melts.

Remove from oven and top with remaining cilantro and sour cream, if desired. Season to taste. Serve hot.


Source