Cream Cheese Chocolate Chip Cookies

These Cream Cheese Chocolate Chip Cookies are absolutely delicious but I do have a weakness for cookies in general, I mean who doesn't right?   The cream cheese in these cookies give a slight tangy flavor and makes these cookies soft in the middle, with nice crisp edges.   I also loved the dark chocolate chips in these cookies.  I have been non-stop cooking and baking with all this free time I have, so thank you government shutdown.  I never thought I would say that I can't wait to get back to work.  At least I can enjoy these awesome Cream Cheese Chocolate Chip Cookies!

Cream Cheese Chocolate Chip Cookies

Printable Recipe

Ingredients

2 ¼ cup flour

1 teaspoon baking soda

1 teaspoon salt

¾ cup butter, room temperature (1 ½ sticks)

¼ cup cream cheese, room temperature (I used Neufchatel cheese.)

½ cup granulated sugar

1 cup brown sugar

2 teaspoons vanilla

2 eggs

2 cups chocolate chips (I used dark chocolate chips.)

Directions

In a bowl, whisk together flour, baking soda, and salt.  Set aside.

In a stand mixer, beat butter, cream cheese, and sugars until light and fluffy.

Beat in vanilla and eggs.

Slowly add in flour mixture until combined.

Stir in chocolate chips.

Note:  It is best to allow cookie dough to cool in the fridge for at least 2 hours or longer.   

When ready to bake, preheat oven to 375 degrees F. 

Drop the cookie dough by tablespoonfuls, well apart, on baking sheets.  

Bake for 10 minutes or until lightly browned.  Allow cookies to cool on baking sheet for 2 minutes then transfer to a wire rack to cool completely. 

Makes 3 dozen cookies. 

Buddy wanted a cookie too, but he's not allowed.  He likes to hang out in the kitchen when he knows I'm cooking or baking :)

Cheesey Mashed Potatoes

Who wouldn't love cheesey mashed potatoes?  These cheesey mashed potatoes were sooooo good and definitely cheesey.  I added both cream cheese and cheddar cheese.  I will definitely be making these cheesey mashed potatoes again.   I love how creamy these mashed potatoes were and the flavor of the all the cheeses really stands out.  Based on taste, I discovered that shredding the block of cheese yourself is so much better than the bagged pre-shredded cheese.  It really does make a difference and it was really quick with my box grater (or food processer with shredding blade if you need a lot of cheese).  Overall this is a great simple side dish and it went well with my Italian breaded pork chops.  Enjoy!

Cheesey Mashed Potatoes

Printable Recipe

Ingredients

2 large russet potatoes

½ cup milk (I used whole milk.)

2 ounces cream cheese

2 tablespoons butter

1 cup shredded cheddar cheese

½ teaspoon garlic, granulated or powder

salt and pepper to taste

Directions

Wash, peel and cube potatoes.

Place cubed potatoes in large pot and fill with cold water.

Cover and bring to boil over medium-high heat. Cook potatoes for about 30 minutes, or until easily pierced with a fork.

Drain potatoes and place them back into the pot. 

Mash potatoes with a fork (or if you have a potato masher) while mixing in milk, cream cheese, and butter.   Add in garlic, salt, and pepper.

Serves 4.

Buffalo Chicken Pockets

These buffalo chicken pockets turned out so good!  I've made homemade pizza pockets before  and they were awesome.  I wanted to change things up and these buffalo chicken pockets definitely give a kick.  I basically made a buffalo chicken dip filling, which you could use just as a dip minus the pizza dough.  These will be great for a quick lunch or dinner.  I did freeze most of them to have on hand for a quick meal.  When I made these, I didn't close the seal the pockets well with a fork but for the second batch, I just pinched the seams with my fingers and it turned out much better.  Don't worry too much if the filling oozes out some, it will still be delicious even if it doesn't look pretty.

Buffalo Chicken Pockets

Printable Recipe

Ingredients

1 batch homemade pizza dough (recipe here - http://sophieinthekitchen.blogspot.com/2012/05/pizza-dough.html)

2 cups shredded rotisserie chicken

½ cup hot sauce (I used Frank’s hot sauce.)

½ cup ranch dressing (I used Hidden Valley Light.)

8 ounces cream cheese (I used 1 package of low fat cream cheese.)

1 cup shredded cheese (I used an Italian mix.)

olive oil

Directions

Preheat oven to 400 degrees F.  Grease baking sheet with olive oil.

In a bowl, combine chicken, hot sauce, ranch dressing and cream cheese.  Stir in ½ cup shredded cheese.  

Divide dough into at least 8 pieces.   Roll dough pieces into balls.  Next, flatten dough balls with a rolling pin.  Spoon about 2 tablespoons of filling onto one side of the dough circle.  Sprinkle with shredded cheese.  Fold dough over and seal tightly with fingers or a fork.  

Bake on a greased baking sheet for about 20-25 minutes until lightly browned.

Serve immediately.   If you have leftovers, you can freeze them!

After they cool completely, store in a freezer bag for up to 2-3 months.  To reheat frozen buffalo chicken pockets, microwave for about 2 minutes or warm in the oven for about 20 minutes at 350 degrees F.  Check to make sure they are heated through before serving.  Enjoy!

Chicken Enchiladas

Luckily Hurricane Sandy didn't really affect me too much, I didn't lose any power and I was out of work for the last two days.  It gave me time to cook!  These chicken enchiladas are super easy to make.  I used shredded rotisserie chicken that I already had and my favorite enchilada sauce from Trader Joe's.  Instead of corn tortillas, I decided to use whole wheat tortillas.  This entire meal probably took me less than 45 minutes to put together (including prep work and cooking time).  These chicken enchilada are quick enough for a weeknight dinner.  Enjoy!

Chicken Enchiladas

Printable Recipe

Ingredients

2 cups shredded rotisserie chicken

1 ½ cups enchilada sauce (I used Trader Joe’s)

1 ounce cream cheese

½ cup pinto beans

½ cup diced peppers

½ cup diced onions

2 tablespoons butter

1 cup shredded cheese (I used a Mexican blend.)

4 whole-wheat tortillas (You may use corn tortillas.)

Optional Toppings

sliced green onions

guacamole

sour cream or plain greek yogurt

Directions

Preheat oven to 350 degrees F.

In a large pan, over medium heat, add butter and onions.  Cook for 2 to 3 minutes until onions are softened.  

Next, add peppers.  Cook for about 5 minutes until onions and peppers are golden.

Add in chicken and pinto beans.

Stir in ½ cup enchilada sauce and cream cheese.

Add in ½ cup shredded cheese.  Stir to combine.

Warm tortillas according to package directions.

In an 8x8 inch baking dish, pour ½ cup enchilada sauce to cover bottom of dish.

Spoon about 1/2 cup chicken mixture into each tortilla and top with some shredded cheese.  Roll tortilla tightly and place in baking dish.  Repeat.

Top the rolled tortillas with ½ cup enchilada sauce.  Sprinkle about ½ cup shredded cheese on top of the enchilada sauce.

Bake for about 20 minutes.   Serve with your favorite toppings if desired. 

Serves 4.

Pumpkin Cupcakes with Maple Cream Cheese Frosting

These pumpkin cupcakes with maple cream cheese frosting were perfectly delicious and easy.  I cheated a little bit since I used a cake mix but I didn't add in the typical eggs, oil and water.  I only used a can of organic pumpkin (not pumpkin pie filling) and spices.  The cupcakes were light and fluffy with a taste of pumpkin pie.   I loved the maple cream cheese frosting, not too sweet with a hint of maple syrup.  I brought these cupcakes to work for a coworker’s birthday and they were a hit!  In case you were also wondering, the cute polka dot cupcake liners are from Sur La Table.  Enjoy this wonderful taste of fall (my absolute favorite season)!

Pumpkin Cupcakes 
Printable Recipe

Ingredients

1 box cake mix (I used a white cake mix.)

15 ounce can pumpkin

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon cloves

¼ teaspoon ginger (I used minced ginger because that is all I had.)

Directions

Preheat oven to 350 degrees F.  Place cupcake liners in muffin pan.

In a bowl, mix all ingredients together until well blended.

Fill cupcake liners halfway with batter.

Bake for about 15 to 18 minutes or until a toothpick inserted in the middle comes out clean.

Cool and serve as is or with maple cream cheese frosting.  Store in the refrigerator.

For Maple Cream Cheese Frosting

Ingredients

8 ounces cream cheese, at room temperature

½ cup butter, at room temperature
2 tablespoons maple syrup

1 cup powdered sugar

Directions

In an electric stand mixer, beat cream cheese and butter until light and fluffy.  Slowly add in powdered sugar.  Beat in maple syrup at low speed.  

Chill until just firm enough to use, about 30 minutes.

I used a frosting bag with a piping tip to frost the cupcakes.  I place the frosting bag in a tall glass to make it easier to fill.

Hot Spinach Artichoke Dip

My signature party dish is this hot spinach artichoke dip.  I am so glad I am finally posting this recipe since my friend has requested me to make this for her 4th of July party.  I often get requests for the recipe or I am asked to bring this dip.  I have probably been making this hot spinach artichoke dip for 8 years now.  Every once in awhile I tweak the recipe and I might add more garlic or use garden vegetable cream cheese instead of garlic-chive.  This time I had to use regular cream cheese (with less fat) because they didn't have the garlic-chive cream cheese at my local grocery store, Safeway.  I think they had low inventory due to the "Derecho" storm that hit the DC area this past weekend.  I was super lucky I didn't lose power and had cable and internet.  But I am still disappointed in you Social Safeway!  And yes, the Safeways in DC have nicknames, click here for the list.  I'm now sidetracking, so back to the hot spinach artichoke dip.  You should make this dip, everyone will love it and you will have an empty pan after the party.   Enjoy and Happy 4th of July!

Hot Spinach Artichoke Dip

Printable Recipe

Ingredients

½  cup (or 2 ounces) grated romano and/or parmesan cheese

1 clove garlic, peeled  (I like garlic so usually I do 2 cloves.)

10 ounces frozen chopped spinach, thawed and squeezed dry

1 (6 ½ ounce) jar marinated artichoke hearts, drained

8 ounces garlic-chive cream cheese, soften (You may use regular or low fat cream cheese.)

2 large eggs

4 ounces shredded mozzarella cheese (You may use an italian cheese blend.)

 

Directions

Preheat oven to 350°F.

Place romano or parmesan cheese in a food processor.

While running, drop garlic in the feed tube. (You can add garlic in with parmesan cheese too.)

Start the machine and add spinach, artichokes, cream cheese and eggs, process until thoroughly blended.

Spoon mixture from food processor into a mixing bowl and fold in mozzarella cheese.

Place in an 8x8 inch baking dish.  Top with a little extra mozzarella cheese if desired.

Bake for 20-25 minutes or until heated through. 

 

Serve with  tortilla chips, sliced bread,  or crackers.