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Preheat the oven to 350°F. Prepare a 9-inch by 5-inch loaf pan with cooking spray. In a mixing bowl, combine the cream cheese, sugar, egg yolk and vanilla.
Brush the loaf with the egg-water wash. Bake for 50 minutes, or until the bottom of the loaf sounds hollow when tapped. Turn the bread out of the pan and onto a rack. Serve warm or at room temperature. Recipe courtesy of The Beekman 1802 Heirloom Cookbook by Dr. Brent Ridge and Josh Kilmer-Purcell with Sandy Gluck/Sterling Epicure, 2011.
Gayle Covner. Spreading cream cheese on this leftover pumpkin pie spice bread adds a decadent touch. The loaf is also perfect for storing in the freezer and gifting later.
Red Velvet Cheesecake Bites. Covered in red velvet cake crumbs, these sweet cheesecake balls are the perfect small bite for any girls' night. With a creamy cheesecake center and a soft red velvet ...
Served hot, this cheesy dip is made with spinach, artichokes, tahini, and feta cheese. Bake it in the oven to ooey-gooey, cheesy perfection, and serve with your favorite crackers or pita chips. Recipe
Pimiento cheese, that Southern favorite spread that traditionally features cheese, mayonnaise and pimientos, inspired this recipe that brings those flavors to a casserole of mac and cheese. It’s ...
Over the years the recipe has been refined. Today, the bread is made with a brioche-like yeasted dough, mixed with Provolone cheese, Monterey Jack Cheese, and topped with crushed hot red peppers. [2] It also contains chives and parsley. [3] The bread is often eaten as a snack bread, pulled apart and eaten while walking around the farmers market ...
Baked in a cheesy, creamy sauce with crispy bacon, this 30-minute recipe is the holiday side your Thanksgiving (or any weeknight dinner, TBH) needs. Get the Brussels Sprout Casserole recipe ...