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Creamy Mashed Sweet Potatoes
Dinner American

Creamy Mashed Sweet Potatoes

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
  2. 2 Beat potatoes with an electric mixer until smooth. Add Neufchatel cheese; beat until smooth. Season with sea salt.

By harmonyb

Baked Chicken Empanadas
Dinner American

Baked Chicken Empanadas

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes; season with salt and stir until well combined.
  3. 3 Drop 1 tablespoon chicken filling onto each empanada disc; fold dough over filling to enclose. Wet fingers with water; run along dough edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet; brush with heavy cream.
  4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Yoly

Buffalo Chicken Pasta
Dinner American

Buffalo Chicken Pasta

4.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  2. 2 Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
  3. 3 Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted.
  4. 4 Add pasta and chicken and continue cooking until well incorporated and heated through.

By Yoly

Three-Cheese Chicken Penne Pasta Bake
Dinner American

Three-Cheese Chicken Penne Pasta Bake

4.5

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish with cooking spray.
  2. 2 Bring a large pot of unsalted water to a boil. Add penne. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; add spinach to boiling water for the last minute. Drain and set aside.
  3. 3 Grease a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and basil in the hot skillet for 3 minutes. Stir in tomatoes and spaghetti sauce; bring to a boil. Simmer on low heat until chicken is cooked through, stirring occasionally, about 3 minutes. Stir in Neufchâtel cheese until melted.
  4. 4 Add penne-spinach mixture and 1/2 cup mozzarella cheese to the skillet; stir until well combined. Pour into the prepared casserole dish.
  5. 5 Bake in the preheated oven until heated through, about 20 minutes. Top with remaining 1/2 cup mozzarella cheese and Parmesan. Continue baking until mozzarella is melted, about 3 minutes.

By Philadelphia

Air Fryer Chimichangas
Dinner American

Air Fryer Chimichangas

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  2. 2 Heat oil in a medium skillet. Add onion and cook until soft and translucent, 4 to 6 minutes. Add chicken, Neufchâtel cheese, green chiles, chicken broth, taco seasoning, salt, and pepper. Cook and stir until mixture is well combined and Neufchâtel has been evenly incorporated.
  3. 3 Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chicken mixture down the center of each tortilla and top with a heaping tablespoon of Mexican cheese. Fold the top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
  4. 4 Air-fry for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more.

By Yoly

Healthier Slow Cooker Chicken Stroganoff
Dinner American

Healthier Slow Cooker Chicken Stroganoff

4.2

Prep
10 min
Cook
330 min
Total
340 min

Instructions

  1. 1 Combine carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and stir to combine. Cook on Low for 5 to 6 hours.
  2. 2 Stir in Neufchâtel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

By MakeItHealthy

Sausage Alfredo Stuffed Peppers
Dinner American

Sausage Alfredo Stuffed Peppers

4.4

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.
  2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion, mushrooms, garlic, and salt until onion is slightly translucent and softened, 7 to 10 minutes.
  3. 3 Cook and stir sausage in a separate skillet over medium heat, breaking into crumbles, until browned, about 10 minutes. Add bacon, Neufchatel cheese, and sour cream; stir to combine. Add mushroom mixture to sausage mixture, reserving about 1/4 cup mushroom mixture. Season with garlic and herb seasoning, salt, and black pepper.
  4. 4 Warm Alfredo sauce with the reserved mushroom mixture in a pan over medium-low heat, 3 to 5 minutes.
  5. 5 Stuff each bell pepper with sausage-mushroom mixture; place in the prepared baking dish. Top each bell pepper with Cheddar cheese; pour warmed Alfredo sauce over and around the bell peppers. Cover baking dish with aluminum foil.
  6. 6 Bake in the preheated oven until bell peppers are beginning to soften, about 30 minutes. Remove aluminum foil and bake until cheese is melted, 10 to 20 more minutes.

By RAPTORSHARK

Prosciutto Wrapped Asparagus
Dinner Italian

Prosciutto Wrapped Asparagus

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
  3. 3 Bake 15 minutes in the preheated oven, until asparagus is tender.

By Trish

Instant Pot Queso Blanco
Dinner

Instant Pot Queso Blanco

4.0

Prep
5 min
Cook
8 min
Total
13 min

Instructions

  1. 1 Select Slow Cooker setting on a multi-functional pressure cooker (such as Instant Pot); set temperature to High. Add Oaxaca cheese, heavy cream, and Neufchatel cheese. Stir until melted, 3 to 5 minutes. Reduce temperature to Low. Let queso cook for 5 to 7 minutes more. Pour in green chiles, jalapenos peppers, and pickling juice. Mix well.

By thedailygourmet

Lighter Fettuccini Alfredo
Dinner

Lighter Fettuccini Alfredo

4.4

Prep
Cook
Total

Instructions

  1. 1 In a large pot of boiling salted water cook fettuccini until al dente. Drain.
  2. 2 Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
  3. 3 Toss pasta with Alfredo sauce and serve warm.

By Linda Lou

Fettuccine Alfredo with Chicken
Dinner Italian

Fettuccine Alfredo with Chicken

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
  2. 2 Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook, stirring occasionally, until chicken is done, 5 to 7 minutes. Remove from the skillet.
  3. 3 Mix broth and flour into the same skillet. Stir in Neufchâtel cheese, 2 tablespoons Parmesan, garlic powder, and pepper; cook, whisking constantly, until mixture boils and thickens, about 2 minutes. Stir in chicken.
  4. 4 Place cooked fettuccine in a large serving bowl. Add chicken mixture; toss to coat. Sprinkle with remaining 1 tablespoon Parmesan.

By Philadelphia

Creamy Tomato-Basil Pasta with Chicken
Dinner Italian

Creamy Tomato-Basil Pasta with Chicken

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
  2. 2 Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
  3. 3 Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

By Philadelphia

Jalapeño Popper Pasta
Dinner Other

Jalapeño Popper Pasta

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
  2. 2 Slice 1 jalapeño lengthwise into slivers; slice remaining jalapeño into rounds. Set aside.
  3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.
  4. 4 Heat bacon grease in the same skillet over medium-high heat. Sauté onion and 1/2 cup chopped jalapeño in hot grease until onion is soft and translucent, 5 to 6 minutes. Add flour and cook for 2 minutes. Stir in milk and chicken broth until well combined. Stir in Neufchâtel cheese until completely melted. Season with salt and pepper. Turn off heat and stir in 1/2 cup pepper Jack cheese and 1/2 cup Cheddar cheese until melted. Add cooked pasta, chicken, and 1/2 of the bacon.
  5. 5 Pour 1/2 of the pasta mixture into the prepared dish and top with jalapeño slivers. Cover with remaining pasta mixture and top with remaining pepper Jack and Cheddar cheese. Cover the dish with aluminum foil.
  6. 6 Bake in the preheated oven for 30 minutes. Remove aluminum foil and add jalapeño slices and remaining bacon on top. Bake uncovered for 10 minutes more.

By Yoly

Slow Cooker Creamy Chicken Taco Soup
Dinner Mexican

Slow Cooker Creamy Chicken Taco Soup

4.8

Prep
25 min
Cook
140 min
Total
165 min

Instructions

  1. 1 Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
  2. 2 Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
  3. 3 Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
  4. 4 Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.
  5. 5 Serve hot and enjoy!

By Yoly

Vegetarian Spinach and Mushroom Enchiladas
Dinner Mexican

Vegetarian Spinach and Mushroom Enchiladas

5.0

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Heat a skillet over high heat. Add butter, mushrooms, and onion and cook until onions are translucent, 7 to 10 minutes. Add spinach and toss until wilted, about 3 minutes more. Season with salt and pepper. Remove from heat and set aside.
  3. 3 Heat a small saucepan over medium heat. Add diced tomatoes, neufchatel cheese, 8 ounces sour cream, and cumin. Stir until thoroughly mixed, about 1 minute, and remove from heat.
  4. 4 Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
  5. 5 Scoop about 2 tablespoons spinach mixture, 1 tablespoon cream mixture, and 1 to 2 tablespoons shredded Monterey Jack cheese into a tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spread any remaining cream mixture on top of enchiladas. Sprinkle any remaining Monterey Jack cheese on top. Cover.
  6. 6 Bake in the preheated oven until heated through, about 20 minutes.
  7. 7 Garnish individual servings with remaining sour cream and salsa.

By Randy Tolleson

Spinach, Artichoke, and Carrot White Lasagna
Dinner Italian

Spinach, Artichoke, and Carrot White Lasagna

4.7

Prep
25 min
Cook
110 min
Total
140 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Slice off the top portion of the garlic head to expose each clove. Place garlic head on a baking sheet. Drizzle olive oil over garlic and season with salt and pepper.
  3. 3 Roast garlic in the preheated oven until tender and fragrant, about 40 minutes. Cool garlic until easily handled. Remove garlic cloves from the peels.
  4. 4 Place spinach in a bowl. Pour enough hot water over spinach to cover; set aside until wilted. Drain and squeeze liquid from spinach.
  5. 5 Mix ricotta cheese, 1 cup mozzarella cheese, Parmesan-Romano cheese blend, egg, and Italian seasoning together in a bowl.
  6. 6 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  7. 7 Heat butter in a saucepan over medium heat until melted. Stir cream and milk into melted butter until thickened, about 5 minutes. Stir Neufchatel cheese into cream mixture until melted, 2 to 3 minutes. Add roasted garlic cloves, garlic salt, red pepper flakes, salt, and pepper; stir well. Stir 1/2 cup mozzarella cheese into cream mixture; cook until cheese sauce is smooth, 2 to 3 minutes. Stir egg yolks into cheese sauce until fully incorporated. Remove saucepan from heat.
  8. 8 Arrange 4 lasagna noodles in the bottom of the prepared baking dish. Layer 1/2 of the carrots, 1/2 of the artichoke hearts, 1/2 of the ricotta mixture, 1/2 of the spinach, 1/2 of the alfredo sauce, 4 lasagna noodles, respectively, over the lasagna noodles. Repeat layering with remaining ingredients, ending with a layer of lasagna noodles topped with 2 cups mozzarella cheese. Cover dish loosely with aluminum foil.
  9. 9 Bake in the preheated oven for 45 minutes. Remove foil and continue baking until cheese is bubbling and lightly browned, about 15 minutes more. Remove lasagna from oven and let rest for 5 minutes before slicing.

By Carrie Barrett

Crescent Roll Breakfast Casserole
Breakfast American

Crescent Roll Breakfast Casserole

5.0

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Cook sausage in a skillet until browned and crumbly, 5 to 7 minutes; drain. Add Neufchatel cheese; cook and stir until combined. Remove from heat and set aside.
  3. 3 Unroll crescent rolls and place 1/2 of the rolls into an 8x8-inch glass baking dish. Make sure to press seams together. Top with sausage-Neufchatel cheese mixture and sprinkle with Cheddar cheese. Top with remaining crescent rolls.
  4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool 10 minutes before cutting into 8 squares.

By Yoly

Summery Strawberry Pie
Dessert American

Summery Strawberry Pie

4.6

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bake pie crust in the preheated oven until lightly browned, about 5 minutes. Cool completely.
  3. 3 Beat Neufchâtel cheese, sugar, milk, and vanilla extract together in a bowl until smooth; spread into pie crust with a spatula.
  4. 4 Arrange strawberries on top Neufchâtel mixture, cut-sides down, pushing slightly into filling; pour glaze over top.
  5. 5 Refrigerate before serving, at least 1 hour.

By Ilene Warfield

Cucumber Chicken Roll-ups
Appetizer American

Cucumber Chicken Roll-ups

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Slice cucumber halves lengthwise with a mandoline or knife into 1/8-inch-thick long slices
  2. 2 Mix together chicken, Neufchâtel cheese, tomato, green onions, mayonnaise, red pepper flakes, and garlic salt in a large bowl until well blended.
  3. 3 Lay cucumber slices flat on a work surface. Spoon 2 teaspoons chicken mixture on the bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory Pretzel Crisp about halfway down into chicken mixture.

By bdweld

Healthier Hot Artichoke and Spinach Dip II
Appetizer American

Healthier Hot Artichoke and Spinach Dip II

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  2. 2 Mix together Neufchatel cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, salt, and pepper in a bowl. Gently stir in artichoke hearts and spinach.
  3. 3 Transfer mixture to prepared baking dish. Top with mozzarella cheese. Bake in preheated oven until bubbly and lightly browned, about 25 minutes.

By MakeItHealthy

Easy Lemon-Blueberry Bundt Cake
Dessert American

Easy Lemon-Blueberry Bundt Cake

4.6

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
  2. 2 Place all but 1 tablespoon cake mix in a large bowl; add milk, Neufchatel cheese, lemon juice, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
  3. 3 Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
  5. 5 Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
  6. 6 Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

By Yoly

World's Best Sweet Potato Pound Cake
Dessert American

World's Best Sweet Potato Pound Cake

4.6

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
  2. 2 Cream butter and Neufchâtel cream cheese in a stand mixer until creamy. Add brown and white sugar and continue to beat until fluffy. Add eggs one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
  3. 3 Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture. Mix until well combined. Beat in vanilla extract. Pour batter into the prepared baking pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.

By Yoly

Peach Cobbler Cheesecake Bars
Dessert American

Peach Cobbler Cheesecake Bars

4.7

Prep
20 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. 2 Separate crescent dough into 2 rectangles and place in the bottom of the prepared pan, forming the crust. Press dough to cover the bottom of the pan, sealing perforations. Spread peach preserves on top of dough.
  3. 3 Place Neufchatel cheese, sugar, eggs, and almond extract in a large bowl. Beat using an electric mixer on high speed until smooth. Spread mixture evenly over preserve-covered dough. Place peach slices on top.
  4. 4 Whisk flour, brown sugar, white sugar, cinnamon, and salt together in a small bowl. Pour melted butter over mixture and stir using a fork until you have coarse crumbs. Sprinkle crumb topping over peaches.
  5. 5 Bake in the preheated oven until golden and firm, about 40 minutes. Remove from the oven and let cool completely before cutting into bars, about 30 minutes. Serve warm or chilled.

By lutzflcat

Buffalo Chicken Sloppy Joes
Lunch American

Buffalo Chicken Sloppy Joes

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes.
  2. 2 Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese.

By Jason Ponticelli

Cookie Butter Pie
Dessert American

Cookie Butter Pie

5.0

Prep
30 min
Cook
Total
630 min

Instructions

  1. 1 Place 1 package of cookies in a food processor and process to fine crumbs. Slowly add butter, with the processor running on low speed, and process until mixture resembles wet sand. Press mixture into a 9-inch pie plate and place in the freezer to set up, about 2 hours.
  2. 2 Place second package of cookies in the food processor and process to fine crumbs. Slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt as processor runs on low speed. Add water 1 tablespoon at a time until cookie butter reaches the desired consistency.
  3. 3 Add Neufchatel cheese, powdered sugar, vanilla, and salt to cookie butter and process until well combined. Set aside.
  4. 4 Whip heavy whipping cream in a stand mixer until stiff peaks form. Gently fold into the cookie butter mixture. Pour over pie crust and refrigerate until set, 8 hours to overnight.

By Yoly

Breakfast Cheesecake with Granola Crust
Dessert American

Breakfast Cheesecake with Granola Crust

5.0

Prep
30 min
Cook
25 min
Total
175 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  2. 2 Toss oats, coconut, almonds, flaxseed meal, ground ginger, and salt together in a bowl to combine.
  3. 3 Whisk ⅓ cup honey, egg, grated zest of 1 lemon, juice of 1 lemon, and 1 teaspoon vanilla extract together in a small bowl until thoroughly combined; stir into oat mixture using a wooden spoon, or your hands, until well combined. Firmly press mixture into the bottom and up sides of the springform pan until crust is approximately ⅓-inch-thick on all sides.
  4. 4 Bake in the preheated oven until edges are golden brown and bottom of crust is set, about 25 minutes. Remove from oven; cool completely in the pan, about 1 hour. Run a knife around the sides of the springform pan; gently remove crust from the pan.
  5. 5 Whip Neufchatel cheese in a bowl with an electric mixer on medium-high speed until completely smooth. Add Greek yogurt, 3 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon lemon zest, and 1 teaspoon lemon juice; beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness, adding more honey if desired.
  6. 6 Pour filling into cooled crust; refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.

By Kim

Carrot Cake with Cream Cheese Frosting
Dessert American

Carrot Cake with Cream Cheese Frosting

4.6

Prep
30 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. 2 Combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir in eggs, oil, 1 ¼ teaspoons vanilla, pineapple, and ¾ cup chopped pecans. Spoon batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 to 40 minutes. Let cake cool.
  4. 4 To make the frosting: Combine confectioners' sugar, Neufchatel cheese, ½ cup butter and 1 ¼ teaspoons vanilla in a medium bowl; beat until smooth. Fold in 1 cup chopped pecans. Spread frosting on cooled cake.

By Tracy Kirk

Red Velvet Valentine's Day Cookies
Dessert American

Red Velvet Valentine's Day Cookies

5.0

Prep
45 min
Cook
25 min
Total
140 min

Instructions

  1. 1 Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sour cream, food coloring, and egg.
  2. 2 Combine 2 1/2 cups flour, dark cocoa powder, regular cocoa powder, baking soda, and salt in a separate bowl. Gradually stir flour mixture into butter mixture until well combined. Place dough in the refrigerator to chill for at least 1 hour.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of greased and floured parchment paper.
  4. 4 Spread remaining 1/2 cup flour on a clean, dry surface and use some to coat a rolling pin. Roll chilled dough to a thickness of approximately 1/4 inch and cut cookies with whatever shape cookie cutter you like. Place 2 inches apart onto the prepared baking sheet.
  5. 5 Bake in batches in the preheated oven until cookies bounce back immediately after being touched, about 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 8 to 10 minutes more.
  6. 6 Stir 4 cups powdered sugar, Neufchatel cheese, butter, and vanilla extract in a large bowl until creamy. Fold in chocolate chips. Transfer frosting into a resealable plastic bag.
  7. 7 Cut one corner off the plastic bag and pipe frosting onto 1/2 of the cookies. Top with remaining cookies and sprinkle with remaining 1/4 cup powdered sugar.

By darface13

Carrot Cake with Pineapple Cream Cheese Frosting
Dessert American

Carrot Cake with Pineapple Cream Cheese Frosting

4.7

Prep
20 min
Cook
45 min
Total
605 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  2. 2 Make cake: Sift together flour, baking soda, cinnamon, and salt in a large bowl. Lightly beat eggs in a second large bowl; add sugar, buttermilk, applesauce, oil, and vanilla and mix until well combined. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 45 to 50 minutes. Cool in the baking dish on a wire rack, about 1 hour. Cover the dish tightly with plastic wrap; refrigerate for 8 hours to overnight.
  4. 4 Make frosting: Beat together Neufchâtel cheese and 1 tablespoon reserved pineapple juice in a medium bowl with an electric mixer until smooth. Add confectioners' sugar, vanilla, and salt; beat until frosting is smooth.
  5. 5 Spread frosting over cold cake.

By Meghan Miller