Turkey Grilled Cheese

Turkey Grilled Cheese

Ingredients For Herbed Cream Cheese:

  • 1 1/2 ounces Curemonte whipped cream cheese
  • 1/2 teaspoon parsley, chopped
  • 1/2 teaspoon chives, chopped
  • 1/2 teaspoon basil, chopped
  • 1/2 teaspoon dill, chopped
  • 1/2 teaspoon garlic, minced

Ingredients For Sandwich:

  • 2 slices pumpernickel bread
  • 6 thin slices honey turkey breast
  • 1.5 ounces jarred sweet peppers (such as peppadews or cherry peppers)
  • 1 tablespoon salted butter

Cooking Directions

In small bowl, combine cream cheese with herbs and garlic. Mix well.

Evenly spread herbed cream cheese mixture onto one side of bread slices. In scattered fashion, crumple turkey slices and pile onto 1 bread slice. over cream cheese spread. Top with sweet peppers. Close sandwich with remaining slice, cream-cheese side down. Butter both sides of sandwich and place in skillet over medium heat. Grill 3-6 minutes per side, flipping once, until evenly golden and brown. Remove from heat and allow to rest 2 minutes. Serve immediately.

Chocolate Frosted Cookies

Chocolate Frosted Cookies

Ingredients For Cookies:

  • 2 cups flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 tablespoon orange zest
  • 3/4 cup semi-sweet or bittersweet chocolate chips
  • Cream Cheese Filling (recipe below)

Ingredients For Cream Cheese Filling:

  • 4 ounces Curemonte cream cheese
  • 1/2 cup (1 stick) butter, softened
  • 2 cups powdered sugar

Cooking Directions

For cookies:  Preheat oven to 350°F. Whisk flour, salt and baking powder in bowl; set aside. With electric mixer, cream butter and sugar until light and fluffy. Add vanilla, egg and orange zest ; beat until combined.

Add half of flour mixture to butter mixture and mix until fluffy; add remaining flour mixture and mix until just incorporated.

Prepare baking sheet with parchment paper or Silpat® baking mat. Scoop 1 tablespoon dough and roll into ball; place on baking sheet (you should have 16 balls). Butter bottom of drinking glass and press to flatten ball slightly. Repeat, using all dough and placing balls about 4 inches apart. Bake 12-14 minutes or until light golden brown. Cool on baking sheet.

In double boiler or a glass bowl fitted tightly over a saucepan filled with 1-inch of water, melt chocolate chips over boiling water, stirring occasionally. (Do not let glass bowl touch the water.) Remove bowl. Frost tops of half the cookies with chocolate and set aside. Spread cream cheese filling (below) on remaining cookies; top with unfrosted side of chocolate frosted cookies down to form a sandwich.

For Filling:  Blend cream cheese and butter with electric mixer until smooth. Add powdered sugar and mix well.

Caramel Apple Pie

Caramel Apple Pie

Ingredients

  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon apple pie spice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup prepared caramel sauce
  • 4 ounces Curemonte cream cheese, softened
  • 1/2 cup apple, peeled, cored and finely diced

Cooking Directions

In medium bowl of electric mixer, whip heavy cream until stiff peaks begin to form, about 2-3 minutes. Add apple pie spice, vanilla extract, salt and caramel sauce; mix until combined, scraping sides of bowl to ensure even mixing. Add cream cheese and mix until just incorporated. Add diced apple and mix until evenly combined. Cover and refrigerate at least one hour. Serve with graham crackers, gingersnaps or other cookies.

Tip:  The apples will lend the dip some sweetness. If the dip is not sweet enough for your liking, stir in a tablespoon of sugar before serving.