RECIPE # 4234 - UPTOWN FROMAGE, Tuesday, December 2, 2008 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4234 - UPTOWN FROMAGE, Tuesday, December 2, 2008

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SHELIA THOMAS / FAVORITE RECIPES PRESS

16 ounces cream cheese

8 ounces goat cheese

2 garlic cloves, minced

1 1/2 tablespoons chopped fresh oregano

1/4 cup basil pesto

1/2 cup oil-pack sun-dried tomatoes, drained and chopped

1/4 cup pine nuts

Line a loaf pan with plastic wrap; tape is helpful in keeping the plastic wrap in place. Combine the cream cheese, goat cheese, garlic and oregano in a food processor and process until blended. Spread one-third of the cheese mixture over the bottom of the prepared loaf pan. Top with the pesto and spread with half of the remaining cheese mixture. Sprinkle with the tomatoes and spread with the remaining cheese mixture.

Chill, covered, for 8 hours or longer. Invert the pan onto a serving plate and discard the plastic wrap. Smooth top and sides with spreader if needed. Sprinkle the top with pine nuts, pressing lightly to ensure the nuts adhere.

Serve with baguette slices or assorted crackers.

NOTE: This may be made up to 5 days in advance and kept wrapped and refrigerated until ready to serve.

"Worth Tasting" - Junior League of the Palm Beaches, West Palm Beach, Florida

 

BUTTERSCOTCH PULL-APART BREAD                                     

3/4 cup chopped pecans

1 (24-ounce) package frozen yeast rolls

1 (3-ounce) package butterscotch instant pudding mix

3/4 cup packed light brown sugar

1/2 cup (1 stick) butter or margarine, melted

1 teaspoon cinnamon

DIRECTIONS:

Spray a bundt pan with nonstick cooking spray. Sprinkle the pecans over the bottom of the pan. Layer the frozen rolls over the nuts. Sprinkle with the pudding mix. Combine the brown sugar, butter and cinnamon in a bowl. Pour over the rolls. Let rise, covered with waxed paper, at room temperature for 8 to 12 hours. (Rolls will double in bulk.)

Bake, uncovered, at 350 degrees for 25 to 30 minutes. (Cover with foil during the last 10 minutes of the baking time to prevent overbrowning.) Let stand for 10 minutes. Invert onto a serving plate.

Serves 12 to 15

NOTE: This may be made in advance. Assemble as directed above, cover and refrigerate. Remove from the refrigerator 2 hours before baking to allow the rolls to rise.

"Once Upon A Time" - Junior League of Evansville, Indiana

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