If there is one thing happened at my office this week, it’s happyfatness.
Be honest – you have 1 or 2 days left before a 5-day break, and you couldn’t care less. As if that weren’t enough, all those clients who need your business next year are trying to buy your affection with sugar-coated, fat-filled yummies. And if I’ve learned one thing this week, it’s that I can be bought.
This recipe is actually an in-house offering from Joe, one of our writers, so this is honestly a gesture of good cheer rather than self preservation. Scary cheerful.
Anyway, these gutbombs were spectacular and are – he assures me – easy to make. And when he told me the main ingredients were crescent rolls and cream cheese, no further encouragement was necessary.
Get fat and happy:
2 cans Pillsbury crescent rolls (don’t go with store brand)
2 pkg (square) cream cheese (here you can go store brand)
1 cup sugar
1 tsp vanilla
1/2 stick butter, melted
- Soften cream cheese to room temp and preheat oven to 350 degrees.
- Butter casserole dish.
- Spread one package crescent rolls across bottom; pinch perforations closed so it’s a single sheet.
- Blend sugar and cream cheese to frosting consistency; add vanilla while doing so.
- Spread cheese mix over dough and then spread second can of rolls over top, pinching perforations shut.
- Smooth melted butter evenly over top; sprinkle with cinnamon.
- Bake at 350 for 30 minutes.
I thought bacon birthday cake would be appropriate for RipleyPickles’ day of birth. You may want to consider drizzling one of the Chef’s sauces over it as well for extra nummy-ness….
Here is a recipe for Bacon Cream Cheese Frosting, feel free to use your own chocolate cake or cupcake recipe with it. Happy Birthday!! -ts
2 strips bacon, cooked crispy
1/4 cup butter, softened
4 oz. cream cheese, softened
about 2 cups confectioner’s sugar
1 teaspoon honey
- Beat the butter and cream cheese for the frosting
- Add the honey, and gradually add in the confectioner’s sugar until it reaches a spreadable consistency. Crumble one of the bacon strips and beat it into the frosting
- Spread frosting on cake or cupcakes. Crumble the remaining bacon strip, and sprinkle on top
We at Nummy love nothing more than a good sauce. Specifically, a cream sauce. More specifically, a cream sauce that can be slathered atop any variety of meat on a Sister Schubert bun.
I thought The Chef had topped himself a few weeks ago with the Horseradish Cream Sauce, but he says this is the tots on beef tenderloin rolls, and I’m sure he is correct. I am planning a full investigation and will report back post-haste.
1 cup heavy cream, divided in half
4 tbsp blue cheese crumbles
4 tbsp of cream cheese
- Mix 1/2 cup heavy cream, blue cheese crumbles and cream cheese in a mixer with the paddle attachment until smooth.
- Whip 1/2 cup heavy cream until light and stiff. Then gently fold in blue cheese mixture. Salt and pepper to taste.
Wow we have really been neglecting our nummy site! To be honest, it is so hot down here in NOLA, new recipes have not been a priority. However, I am going to start making a much better effort!
Everyone loves a good spinach dip bread bowl and below is a mini version recipe so you don’t have to worry about germs or sharing with others. It is incredibly tasty and easy. I served these at a party recently along with Lacy’s (Grandmother Irene Tucker’s) Award-Winning Tomato Cups. You don’t really need to follow the directions for the spinach dip step by step and feel free to use your own spinach dip recipe. Season to your liking and enjoy! – ts
10 oz roll of refrigerated french bread loaf
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1/2 onion diced
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
fresh shredded parmesan cheese
2-3 cloves garlic finely chopped
salt and pepper
1/3 cup shredded mozzarella cheese
dashes Worcestershire sauce
dashes hot sauce
1. Preheat oven to 350 degrees F. Spray 10 muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside.
2. Heat oil in medium skillet over medium heat. Cook onions and 1/2 the garlic until soft. Then add and stir spinach until wilted, about 3 minutes then add rest of garlic, cook and stir for another couple of minutes then turn heat off.
3. Place cream cheese, sour cream, cooked onion spinach and garlic, Parmesan Cheese, and all seasonings into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from oven.
All pasta recipes are welcome at Nummynumnum but even better if they involve goat cheese. Below is a recipe from good friend Chef Leah. I have a feeling this will be a lot more people’s go to pasta recipe after first try. – ts
Chef Leah says: This is my go-to recipe for when I have someone over for dinner but don’t have a lot of time to prep or cook OR if I am cooking for a picky eater! You can make the sauce while the pasta and meatballs cook and then just toss and serve!
One 4 oz package goat cheese
2 oz fat free cream cheese (about 1/4 of the block)
3 garlic cloves
2-3 fresh basil leaves
1 package baby spinach, de-stemmed and coarsely chopped
1 package fresh pasta (i use fettuccine but you can use anything)
1 package frozen meatballs or turkey meatballs (you can obv make these, but SO much faster not to)
1/2 package cherry tomatoes
- Combine garlic cloves, goat cheese, cream cheese and 3-4 large handfuls of spinach and basil leaves in food processor and blend until creamy and bright green. set aside.
- Cook pasta, heat up meatballs in microwave or skillet, whatever is easier.
- While those are cooking, cut cherry tomatoes in half and put in large serving bowl with remaining spinach. Add cooked meatballs to bowl (i cut mine in 1/4’s), pasta and creamy pesto sauce. Mix, add Parmesan cheese and serve!
Chef Leah’s note: you can also add a cubed block of fresh mozzarella cheese at the end to make even more amazing. The sauce is also delicious on other meats, as a sandwich spread and as a dipping sauce.
As I spent my Easter Sunday watching 12 hours of deliciously ridiculous docudrama programming about William & Kate (thanks Lifetime!), I started thinking that we needed a recipe for some dainty finger food for those of you who are planning Royal Wedding Watch Parties.
So I started discussing options with Carol, the resident guru of all things Will-and-Kate, and guess what? I hate English food. Or what I think is English food. Cucumber sandwiches, scones, crumpets, that nasty banana flan People magazine is pushing as Wills’ favorite dessert. All of it sounds like a big gray pile of Yick to me.
So we’re going rogue here. Or we’re going Big D, rather, with a recipe from the brunch mistress herself, Dot Akin. These are perfect little packets of fat-and-happy, and I can think of nothing better to snack on while you try to cope with the fact that you’re not becoming a princess and this is not the most special day of your life. Cinnamon and sugar do quite a bit to take the sting out of being a commoner. Cheerio!
1 loaf of Pepperidge Farm Very Thin Bread
8 oz cream cheese
1 egg yolk
1/4 cup sugar
few tbsp cinnamon
1 stick butter
- Preheat oven to 375.
- Cut crust off bread and roll out with rolling pin until very thin.
- Mix cream cheese, egg yolk and sugar.
- Spread mixture on bread. Roll up and cut in half.
- Mix sugar and cinnamon (however much you fancy) together.
- Melt butter. Dip each bite in melted butter and then into cinnamon-sugar mixture.
- Place on ungreased cookie sheet and bake for 10 minutes.
These can be made a few days in advance or frozen. You know, in case you’re going to have some dignitaries in town to entertain. Whatevs.
This is good, basic polenta recipe. You can substitute cream cheese for parmesan if you like. (Barrett, I don’t want to hear it about putting cream cheese in everything. The recipe said I could. And you’re not my real Dad anyway.)
1 quart chicken stock
1 1/2 cups finely ground cornmeal
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
3 tbsp butter
pinch sea salt
- In a large saucepan bring the chicken stock to a slow simmer.
- Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering.
- Stir in the cream, Parmesan, butter, and salt. Serve with Mushroom Ragout or other topping of choice.
Polenta Recipe taken from m’boy Tyler Florence. The cream cheese is a suggestion from Hungry Memphis.