Easy Cheese Danish

This recipe is definitely a keeper!
Who doesn't LOVE a Cheese Danish? 

INGREDIENTS

2 Cans Pillsbury Crescent Rolls
2 (8 oz.) packages Cream Cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

GLAZE
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract


PREPARATION
Preheat oven to 359 degrees F.
Grease a 9 x 13-inch baking pan.

Lay a package of crescent rolls in the pan and pinch the openings together.
Beat the cream cheese, sugar, vanilla, and 1 egg together until smooth. 
Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white.
Bake for 35 - 45 minutes until the top is golden brown.
Let cool for 20 minutes and top with the glaze.

Captain Rodney's Cheese Bake

 EVERYONE'S FAVORITE DIP!

Ingredients 

1/2 cup mayonnaise
8 ounces cream cheese
2 cups grated sharp cheddar cheese
3/4 cup Captain Rodney's Sweet and Spicy Glaze
4 slices bacon (cooked, chopped)
2 green onions (more for garnish if desired)
Ritz Crackers

Instructions 

1. Preheat oven to 350F.
2. In a large bowl, combine the mayonnaise and cream cheese.
3. Add in the cheddar cheese. Mix to combine.
4. Add green onions, Mix to combine.
5. Spoon into a 9 inch pie plate or similar size baking dish.
6. Top with cracker crumbs.
7. Bake for 15 minutes or until the dip is bubbly and the crackers are golden brown.
8. Remove from the oven and drizzle with the 3/4 cup Captain Rodney's Pepper Glaze, and top with  bacon.
9. Add more sliced green onions for garnish if desired. Serve with Ritz crackers or vegetables. Enjoy! 

Cream Cheese Filled Pumpkin Bread

Plenty of people wait all year long for September to roll around so they can have pumpkin spice everything.  But this bread is so delicious I think I can eat it year round.

This cream cheese filled pumpkin bread is wonderful because it’s not over-the-top decadent. It’s just sweet enough, and the creamy cream cheese filling makes it really special.
This pumpkin bread is just as pretty as it is scrumptious. That’s the mark of a great pumpkin dessert.

You will LOVE this delicious cream cheese filled pumpkin bread with your coffee in the mornings, and it’s fantastic to send along with your husband as a quick and easy to-go breakfast when he’s rushing out the door to work.
Your kids love this bread too.  Send a little piece in their lunch boxes this week.

 One important note: when you go to layer your batter and filling in the pan, you put 1/3 of the batter in, then the cream cheese filling, then the rest of the batter. Make sure that the first layer is only about 1/3 of the batter. If that first layer is too thick, the bottom of the bread won’t bake through properly.

Pumpkin Cream Cheese Bread
1 hour 15 minutes to prepare
serves 6-8

Ingredients

For the bread:
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 cup canned pumpkin (NOT pumpkin pie filling)
1/2 cup vegetable oil
2 eggs
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon salt


For the filling:
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 egg
1 teaspoon vanilla extract

Preparation
Preheat oven to 325°F and lightly grease a 9x5-inch loaf pan. Set aside.

For the bread:
In a medium bowl, beat together the oil, sugar, eggs, and pumpkin puree with an electric mixer on medium until well combined.
Add the cinnamon, baking soda, nutmeg, cloves, allspice, ginger, and salt, and mix until incorporated. Gradually add the flour and mix until just combined.

For cream cheese filling:
In a separate medium bowl, beat the cream cheese with an electric mixer on medium until smooth and creamy.
Add the egg, sugar, vanilla and flour, and mix until smooth and well-blended.
Pour 1/3 of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese filling over the batter and spread it out evenly with a rubber spatula. Pour remaining 2/3 of the batter over the top.
Bake until a toothpick inserted into the center comes out clean, about 65-75 minutes. (The toothpick might have some cream cheese stuck to it.) If top and sides are looking too brown, tent the pan with foil for the last 15 minutes of baking.
Let cool in pan for 15 minutes before removing to a wire rack to cool completely. Enjoy!
 

From Dear Crissy.

Bacon Wrapped Chicken

Chicken, and bacon, better yet, crispy bacon. They are two of my favorite foods both in one easy recipe.

I was looking for an easy dinner which brings us today’s recipe for Bacon Wrapped Chicken.

What really surprised me was the amount of ingredients in this recipe, there are very few! I feel the chive and onion cream cheese is a huge ingredient in the flavor department and does most of the work for you.

Try and pound the chicken breasts down with a mallet as thinly as possible because they will roll up a lot easier. If you want to do some outdoor grilling these can also be grilled as well. They go great with a side dish of pasta or flavored rice. Enjoy

Bacon Wrapped Chicken

Ingredients:

12 boneless skinless chicken breasts halves

2 (8 oz) cartons chive and onion cream cheese

12 slices of bacon

salt (to taste)

2 tablespoons butter

I recommend the Fresh, Never Frozen Boneless Chicken Breasts, in the fresh meat counter at Harter House Supermarket.

Cooking Instructions:

Step 1: Preheat the oven to 400 degrees. Between 2 sheets of wax paper, with a mallet, flatten chicken breasts to ½” thickness.

Step 2: Spread 3 tablespoons of cream cheese over each chicken breast. Then Dot with butter and season with salt. Wrap with bacon and stick a toothpick through the rolled chicken breast to hold it together. Roll up and stick a toothpick through to hold it together.

Step 3: Bake uncovered for 35-40 minutes (or until juices run clear).

Step 4: Turn on the broiler and broil six inches from the heat for 5 minutes or until the bacon is crispy.

Banana Layer Cake with Cream Cheese Frosting

Cake:
1 cup mashed bananas - about 2 large bananas
1 cup buttermilk, or can use soured milk (add 1 tablespoon vinegar to a cup and fill up with milk; let sit a minute)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened- 1/2 cup
1 3/4 cup granulated sugar
2 eggs, lightly beaten
1 tablespoon vanilla

Instructions:

1. Preheat oven to 350 degrees, (or if you are using dark pans, then 325). Grease 2 9 inch round layer cake pans.
2. In a bowl, mash the bananas well using a fork. Stir in the buttermilk.
3. Mix flour, baking soda, baking powder, and salt together in separate bowl.
4. Cream Butter and sugar together in a large bowl. Stir in the eggs and vanilla.
5. Alternately add the dry and wet ingredients into the butter mixture, beating well after each addition. Pour the batter evenly into the 2 prepared cake pans.
6. Bake in preheated oven for about 35 minutes, or until cake springs back when lightly touched in the center. Or you may test with a toothpick. Cool cake in pans on wire racks for 10 minutes, then invert cakes onto cooling racks and let cool completely. At this point, you can frost the cake, or wrap each layer well in plastic wrap and store in the refrigerator overnight. Then assemble and frost the next day.

Cream Cheese Frosting:

8 ounces cream cheese, room temperature
1 stick (1/2 cup) softened butter
31/2-4 cups powdered sugar
1 teaspoon vanilla

In a large bowl, cream the butter and cream cheese together with a mixer.
mix in the vanilla. Add the powdered sugar in about 3 additions, mixing well after each addition. If the frosting seems too stiff, you may add a tablespoon of cream or milk and mix until creamy.

To frost the cake: 
Place one cake layer on cake platter. Add about 3/4 to 1 cup of frosting on the cake and spread evenly to the edge. Top with the remaining cake layer and press cake gently down. Add remaining frosting to top and smooth down and around the sides. I usually swirl the top of the frosting with a knife. I like to refrigerate the cake for 30-60 minutes to set the frosting well.
Slice, serve and enjoy!

From Lynda's Recipe Box