Thursday, September 3, 2009

Week 4- Cream Cheese

September 3rd- September 17th
Thursday, September 17th will be the last day of the cream cheese ingredient challenge.

picture found on



  1. I made the ultimate creamy cheesecake, it was awesome....

  2. I made Chocolate Tunnel Cake from the blog It surprised me with its flavor!

  3. I made Peanut Butter Cheesecake Brownies, and they are fantastic!!

  4. Pizza Dip

    Another ugly (hence the small photo), yet tasty dish. This dip was pretty much gone before it was time to eat the main food. I've also submitted this to the What's Cooking Ingredient Challenge.

    Adapted from Kraft Foods


    1 pkg. (8 oz.) cream cheese, softened
    1/2 cup shredded Mozzarella Cheese
    3/4 cup pizza sauce
    1/2 cup chopped pepperoni
    Frito Scoops


    In a 8X8 dish smoothly layer cream cheese with a spatula. Layer on pizza sauce, then chopped pepperoni and top with shredded cheese.

    Microwave until hot and bubbly...about 4 minutes.

  5. I failed to take a picture, but I'll be posting to my blog soon the recipe for buffalo chicken dip that I've finally perfected. I know there are a lot out there, but many of my repeat tasters agreed that we've finally nailed it.

  6. Jaime, I can't wait to read your recipe. I had a buffalo chicken dip at a party once, and I've wanted the recipe ever since.

  7. I made the New York Cheesecake from Annie's blog. It was great!

  8. I made the chocolate chip cookie dough recipe from Taste of Home. It is delicious and my family and friends crave it. Word of the wise...cut into small pieces because it is very rich.

  9. A good story

    GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

    Voila: This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

    From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of Ten years later with the words of Pierre Androuet hammering on my brain:

    “Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

    I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

    I believe cheese and wine lovers should be told about this publication.