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Cream Cheese

Pumpkin Cream Cheese Dump Cake

October 6, 2014 by Kay Leave a Comment

Hello Everyone,

I am back! I know it has been awhile since I have posted and I am sorry about that. Thank you for your patience while I have been absent.

I am back with a delicious pumpkin dessert, Pumpkin Cream Cheese Dump Cake. This dessert reminds me of my favorite beverage this time of year, the Pumpkin Spice Latte from Starbucks.

It comes together quickly and is sure to satisfy your craving for pumpkin this time of year. The base is a can of pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice. To the top of that you pipe a mixture of cream cheese and powdered sugar. Then comes the dumping part, a dry cake mix is dumped on top and drizzled with melted butter.

Keep this recipe in mind for any desserts you need to make this fall, especially for Thanksgiving.

Enjoy!

Kay Signature

 

 

 

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Pumpkin Cream Cheese Dump Cake

Pumpkin Cream Cheese Dump Cake

Ingredients

  • 8 oz. cream cheese
  • 3/4 cup powdered sugar
  • 2 tsp. milk
  • 1 can (29 oz.) pumpkin puree
  • 1 can (12 oz.) evaporated milk
  • 3 eggs
  • 1 1/4 cup sugar
  • 1 tsp. salt
  • 1 tbsp. pumpkin pie spice
  • 1 white or yellow cake mix (dry)
  • 1/2 cup butter, melted
  • 1 Tbsp. cinnamon sugar mixture

Instructions

  • Preheat the oven to 350 degrees. Grease a 9 x 13 pan and set aside.
  • In a bowl mix together the cream cheese, powdered sugar and milk until smooth. Set aside.
  • In a large bowl mix together the pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into the pan.
  • Add the cream cheese mixture to a ziploc bag. Cut off the tip of the bag to make a mini piping bag. Pipe the cream cheese mixture over the pumpkin filling, take a look at the photo below.
  • Pour the dry cake mix evenly over the cream cheese layer. Pour the melted butter evenly over the cake mix. Sprinkle the cinnamon sugar over the top of the cake.
  • Bake for 50-60 minutes or until the top is browned and an instead knife comes out clean.
  • Let cool and serve, store in the fridge.
3.1
http://www.lovefoodwillshare.com/pumpkin-cream-cheese-dump-cake/

Pumpkin mixture

Pumpkin mixture

Cream Cheese mixture

Cream Cheese mixture

Dry cake mix

Dry cake mix

Melted butter

Melted butter

Layers of goodness

Layers of goodness

Every bite is delicious

Every bite is delicious

Pumpkin Cream Cheese Dump Cake

Pumpkin Cream Cheese Dump Cake

Pumpkin Cream Cheese Dump Cake.

Pumpkin Cream Cheese Dump Cake.

Filed Under: Desserts Tagged With: Cake, Cake Mix, Cream Cheese, Pumpkin

Chicken Chile Casserole

February 26, 2014 by Kay 10 Comments

This recipe for Chicken Chile Casserole has a little heat to it along with biscuits, chicken, corn and cheese. These ingredients are mixed in a sauce of cream of chicken soup, cream cheese and milk. Lastly, spices are added in for extra flavor.

I used a rotisserie chicken I bought at the grocery store, I grab one of these if I need a quick meal. The chicken is so moist and has so much flavor. If you’ve never tried this trick before, please do, you will find it to be a life saver.

Here is the casserole before going into the oven.

Here is the casserole before going into the oven.

 

 

 

 

 

Here is the casserole coming out of the oven.

Here is the casserole coming out of the oven.

 

 

 

 

 

 

Chicken Chile Casserole

Chicken Chile Casserole

 

 

 

 

 

 

Scrumptious!

Scrumptious!

 

 

 

 

 

 

Chicken Chile Casserole

Chicken Chile Casserole

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

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Chicken Chile Casserole

Rating: 51

Yield: Serves 6-8

Chicken Chile Casserole

Ingredients

  • 2 cans – 10.75 ounce – cream of chicken soup
  • 4 ounces cream cheese, softened
  • 1 cup milk, I used skim
  • 3 cups chopped cooked chicken
  • 1 can – 4.5 ounce chopped mild green chiles
  • 1 ½ cups frozen corn, thawed
  • ½ tsp. chili powder
  • ½ tsp. cumin
  • 1 cup cheddar cheese, shredded
  • 1 ½ cups queso, pepper jack or Mexican blend cheese
  • 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

Instructions

  • Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with cooking spray, set aside.
  • Whisk together the soup and cream cheese. Add in the milk and whisk to combine. Stir in the chicken, chiles, corn, spices and cheddar cheese.
  • Cut each biscuit into 10 pieces. Add biscuit pieces to chicken mixture; stir gently to mix. Spoon you’re your baking dish. Top with the queso, pepper jack or Mexican blend cheese.
  • BAKE at 375°F for approx. 35 - 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy.

Notes

If you want a little more heat, you can use hot chiles.

3.1
http://www.lovefoodwillshare.com/chicken-chile-casserole/

 

 

 

 

Filed Under: Chicken Tagged With: Biscuits, Cheese, Chicken, Corn, Cream Cheese

Triple Chocolate Cheesecakes

February 3, 2014 by Kay 4 Comments

It’s hard to believe January is over, it was a cold month so I am glad it’s over. Now that we are into February that means it’s close to being Valentine’s Day. This week I will be featuring desserts you can make for your Valentine. Today’s featured recipe is Triple Chocolate Cheesecake’s.

Triple Chocolate Cheesecakes

Triple Chocolate Cheesecakes

Triple Chocolate Cheesecake’s have a chocolate crust and two kinds of chocolate in the cheesecake. These are densely delicious!

Triple Chocolate Cheesecakes.

Triple Chocolate Cheesecakes.

You blend Oreo cookie’s with butter and press the mixture into the bottom of the cupcake liners.

Then you mix cream cheese with cocoa powder and melted bittersweet chocolate to make the cheesecake portion.

I added Nutella and Raspberry Jelly to the top of the cheesecakes after they were cooled off. The extra toppings really add a depth of flavor.

Triple Chocolate Cheesecakes

Triple Chocolate Cheesecakes

If you are looking for chocolate overload, this is the recipe for you!

Enjoy!

Kay Signature

 

 

 

Triple Chocolate Cheesecakes

Triple Chocolate Cheesecakes

 

 

 

 

 

 

 

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Triple Chocolate Cheesecakes

Rating: 51

Yield: 24 - 28 Individual Cheesecakes

Triple Chocolate Cheesecakes

Ingredients

  • Oreo Cookies crushed, enough to make 1 ½ cups crushed
  • 4 tbsp. butter
  • 3 – 8 ounce packages of cream cheese
  • 1 1/3 cups sugar
  • 2 tsp. vanilla
  • ½ cup unsweetened cocoa
  • 3 eggs
  • 3 ounces semi-sweet baking chocolate, melted
  • Nutella, optional
  • Raspberry Jelly, optional

Instructions

  • Preheat oven to 325 degrees. Line 2 cupcake pans with liners (I prefer to use foil because the cheesecake is heavy).
  • Melt the butter and combine with the crushed Oreo’s. Spoon a heaping tablespoon of the mixture into each of the liners and press the mixture down. Set the pans aside.
  • Mix the cream cheese in a mixer until smooth. Add in the sugar and vanilla, mix to combine. Add in the cocoa powder and mix to combine. Add in one egg at a time until combined. Add in the melted chocolate and mix to combine.
  • Pour the cheesecake mixture into the liners, enough to fill it up ¾ of the way up. The batter will be thick so will need to even the cheesecake batter in the liner.
  • Bake 28-30 minutes, until the cheesecakes have set in the center. Let cool until room temperature. Store in the refrigerator.
  • I added Nutella and Raspberry Jelly to the top of my cheesecakes, feel free to do so. For the Nutella, warm ½ cup in the microwave for 30-45 seconds with 1 tbsp. of milk. Stir to combine and add a dollop on the cheesecakes. For the Raspberry Jelly, warm for 30-45 seconds in the microwave and add a dollop on the cheesecakes. Let the cheesecake's chill so the topping firms up.
3.1
http://www.lovefoodwillshare.com/triple-chocolate-cheesecakes/

 

Filed Under: Desserts Tagged With: Butter, Chocolate, Cream Cheese

Dill Pickle Dip

January 29, 2014 by Kay Leave a Comment

Let’s talk pickles, dill pickles to be exact. Are you a lover or hater? I am definitely a LOVER! Today’s Game Day Recipe is for Dill Pickle Dip and it is quite tasty.

Dill Pickle DIp

Dill Pickle DIp

Dill Pickle Dip combines cream cheese, sour cream, onion powder, worcestershire sauce, dill pickle juice and of course, dill pickles. 

 

Dill Pickle Dip

Dill Pickle Dip

 

 

You let the dip rest for awhile and the flavors become fully blended and you have a scrumptious dip. Serve with potato chips or crackers. I would even be bold enough to say this dip wold be great with vegetables as well.

 

Dill Pickle Dip

Dill Pickle Dip

This is a great game day appetizers and I can guarantee it won’t last long!

Enjoy!

Kay Signature

 

 

 

 

Print
Dill Pickle Dip

Dill Pickle Dip

Ingredients

  • 1 – 8 ounce package cream cheese, softened
  • ½ cup sour cream (I used light)
  • ½ tsp. onion powder
  • 1 tsp. Worcestershire sauce
  • 2 tbsp. dill pickle juice
  • 2/3 cup diced dill pickles
  • Potato Chips, Crackers or Vegetables

Instructions

  • Cream together the cream cheese and sour cream in a food processer. Add the onion powder, Worcestershire sauce and pickle juice and blend to combine. Add the dip to a bowl and stir in the dill pickles.
  • It’s best to let this dip sit for a couple of hours so the flavors blend. Garnish with some more chopped dill pickles if you like.
  • Serve with potato chips, crackers or vegetables.
3.1
http://www.lovefoodwillshare.com/dill-pickle-dip/

Filed Under: Appetizers Tagged With: Cream Cheese, Pickles, Sour Cream

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Hi, I'm Kay, creator of Love Food, Will Share. I hope I can provide and inspire you to make tasty recipes and have fun...
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