Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Well… As of September 13th, I submitted a short story to the Popular Fiction contest held by Reader’s Digest.  Supposedly, I will hear back from them by the end of December. I submitted it in the thriller genre, but it is a bit on the milder side of thriller, I would say. It starts off pretty serene (or it’s supposed to, anyway) and ends-well- badly for all involved. I doubt that submission will yield anything, but hey! It’s fun to try. Wish me luck.

This recipe was REALLY good! You would think that cream cheese in a strawberry wouldn’t have much bang for the buck, but these were outstanding, quick, easy, and a crowd pleaser. Besides, they are so cute and pretty! they are definitely worth trying.

Cheesecake Stuffed Strawberries (By Fifteen.Spatulas)

1 quart strawberries

8 oz. cream cheese, room temperature

1 cup powdered sugar

1 tsp. vanilla

1 tsp. almond extract

Directions:

  1. Remove stems from strawberries and, using a lemon baller, scoop out a hole from the top of each strawberry

2. Cut a small part of the bottom with a sharp knife to create a flat surface for the strawberries to stand on.
3. Using a hand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and almond extract until fluffy and light.
4. Into a piping bag lined with a star tip, transfer the cream cheese mixture and pipe the filling into each of the prepared strawberries.

6. Enjoy!

Advertisements

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Okay… this stuff is just plain awesome. It’s sweet and not all that bad! Plus, it’s an appetizer… what??? Crazy! :)

It’s a super crisp, tasty salsa and the chips are just wonderful and super easy. Very crunchy and sweet. This recipe is just a winner. I’m not sure how else to put it.  It’s all that and a bag of chips, you might say. Besides, this recipe is really not very complicated. It just takes a little time to chop up the fruit. But that’s really most of the recipe. So, I highly recommend this recipe! If you’re having guests over, I guarantee that they will enjoy this appetizer!

Cinnamon Crisps and Fruit Salsa Recipe (by Spend With Pennies):

For the Cinnamon Crisps

10 flour tortillas (10″)

Cooking spray

⅓ cup sugar

1 teaspoon cinnamon

For the Fruit Salsa

2 granny smith apples

1 lemon

2 kiwis

1 lb strawberries

½ lb raspberries

1 tablespoon brown sugar

3 tablespoons preserves (I used raspberry)

Directions:

1. For the Cinnamon Crisps: Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.

2. For the Fruit Salsa: Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine. Finely chop strawberries and kiwis. Gently combine all ingredients, the raspberries will break apart a bit but that’s what you want.

3. Serve room temperature and enjoy!

Pretzels and Cheese Sauce Recipe

Pretzels and Cheese Dip Recipe

Pretzels and Cheese Dip Recipe

Pretzels and Cheese Dip Recipe

Pretzels and Cheese Dip Recipe

Sometimes, I look through my school year planner and wonder how I managed to fit everything in that I did. And then I am so thankful for summer break. This year, my summer break is even a week longer (yay!) because my school is finally breaking down to install some air conditioning. Thank goodness! Looks like there will be no more heat days. Yes, that’s right. We have been dismissed from school early several times before because it was so hot in the school that people were starting to pass out. But no more! My class jokes all the time about how, as soon as we arrive, our high school went through a string of pretty big changes. Alumna who ask me how school is going are usually floored when I list the changes that have taken place in the past two years. Even our schedule next year is being changed (I think I’ll like it a lot!).

This recipe was quite a hit, most notably with my little brother. He ate and ate and ate, and when he went to bed, he asked if he could have more pretzels and cheese dip for lunch. The pretzels were super soft and had an excellent but not overpowering flavor, which I was worried about when I made this recipe (2/3 cup baking soda! That’s a lot!). But no, it tasted fabulous, and the cheese dip was a nice complement and didn’t overpower the taste of the pretzel either. With five people in the house, we polished these pretzels off in no time.

Note Note: This recipe takes about 1-1.5 hours to make and yields about 64 mini pretzels.

Pretzels and Cheese Sauce Recipe (by Smells Like Home):

For the pretzels

1 1/2 cups warm water (105-115 degrees F)

1 tbsp. sugar

2 tsp. salt

2 1/4 tsp. yeast

4 1/2 cups flour

4 tbsp. melted butter

2/3 cup baking soda (yes, you read that right)

10 cups water

Large granule salt

For the cheese sauce

2 tbsp. butter

2 tbsp. flour

1 cup milk

2 cups shredded cheddar cheese

salt, to taste (optional)

Directions:

1. To make the pretzels: In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds. Switch to the dough hook and add the flour and 2 tbsp. butter (set the other 2 tbsp. aside). Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl. Remove the dough from the bowl and transfer it to a well-oiled bowl. Cover the bowl with a damp towel and set it in a warm place for 50-55 minutes, until the dough has doubled in size.

2. Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper. Set aside.

3. Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan.

4. In the meantime, turn the dough out onto a floured surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Slice each rope into 1 1/2-inch pieces.

5. Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times. Remove the pretzel pieces from the water using the spoon, and place them on the baking sheets. Brush the top of each pretzel with the other 2 tbsp. melted butter and sprinkle with the large granule salt. Bake 10-12 minutes, until golden brown.

6. To make the cheese sauce: In a small saucepan set over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds, whisking constantly.

7. Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens (this happens quickly, so KEEP STIRRING). Stir in the shredded cheese until all of the cheese has melted.  Remove from the stove and add a pinch of salt, if needed.

8. Serve warm. Enjoy this crowd pleaser! :)