Tag Archives: Cream cheese

Semi-Homemade Cream Cheese Pizza

Judging by some of the comments and emails I received regarding my last post, it seems as if though I was either unclear or I was misunderstood. I think I was misunderstood. Blame it on my accent. (I don’t really have one)

Some of my readers seem to think that I might be a food snob?!? Me?! The girl that makes Pistachio Pudding from a box?

I am far from a food snob – and I do not aspire to become one, either.


The hosts of that party invited us to a “Dinner Party”, and they made it sound as if the party was going to be some sort of a Black-Tie Affair. They even asked me to bring, “that incredible” Chocolate Pie.

I spent four hours on that Chocolate Pie, plus chill time. They spent an hour at Sam’s to buy all the pre-packaged food, and probably another hour to set up.

Again, don’t get me wrong, I do not care that they bought it all from Sam’s, I just wish I wasn’t told that this was going to be a fancy, shmancy “Dinner Party”.

So now I am going to prove to some that I am definitely not a food snob, and that I do make things that come in a box! 🙂


Take this pizza for instance. You will probably never ever see me at a Pizza Hut, but you will definitely see me in the Baking Aisle at the grocery store reaching to grab one of these pouches:

I’ve blogged about this before. It is my favorite mix for a pizza crust and I use it very often.

Sunday was a day to relax, so instead of whipping up something from scratch, I decided that we were going to have a semi-homemade pizza, topped with cream cheese, ham, mozzarella, parmesan, onions, and baby portobella mushrooms.

Semi-Homemade Cream Cheese Pizza

You will need:

  • 1 Betty Crocker Pizza Crust mix
  • 1/4 (2 oz.) of a package of cream cheese, or you can use Neufchatel cheese
  • 1/2 cup baby portobella mushrooms, sliced
  • 1 cup of your favorite ham, diced, or you can use leftover baked/grilled sliced chicken
  • 1 small onion, red or yellow, sliced crosswise
  • 1/2 cup of part-skim mozzarella cheese, shredded
  • Parmesan cheese, grated

Directions:

  • Preheat oven at 450.
  • Make the dough according to the directions on the package.

  • Bake the dough for 7 minutes.
  • Let it cool.
  • Turn the oven down to 400.
  • Once cooled, spread the cream cheese evenly over the crust.

  • Add the rest of the toppings.
  • Bake for 12 minutes, or until the mozzarella cheese is melted.
  • Sprinkle with a handful of parmesan cheese, cut and serve.

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Filed under Dinner A la Diethood, Home

World Nutella Day: Mini Nutella Cheesecakes

Did you know that today you are supposed to celebrate Nutella? Yep! It’s the 5th annual World Nutella Day! And you should dig in with your spoons without any thought or guilt.

My sister and I grew up on hazelnut spread, or Eurokrem (hazelnut spread made in Macedonia), or Nutella. At least once a day we would be treated to a slice of bread with Nutella spread all over it. But, when we came to the States in 1989 my mom and dad could not find it in any of the surrounding grocery stores. As you can imagine, we were all really disappointed. Nutella on a piece of bread for us was like a PB and Jelly sandwich for the others. But PB and jelly didn’t measure up back then; our taste buds were not used to it. In all honesty, we were turned off by the thought of peanuts made into butter. (Don’t worry, not anymore…I love that stuff!)

The great news is that now I can go to my local grocer and get my jar of Nutella – thank goodness – and I can do a lot more than just spreading it on a slice of bread!

As often as I possibly can, I make cheesecakes. I love cheesecakes. This cheesecake was inspired by my love for Nutella, cheesecakes, and Valentine’s Day. But the mini version of it was inspired by Laurie, author of Food is Love. As I was going through all the food blogs last week, I came across her post about making delicious desserts fast. She had some great options and I especially liked the idea for the cheesecakes because one, as I stated, I love cheesecakes, two, mini versions of anything are always cuter, and three, I had already planned to make this Nutella cheesecake so to celebrate its Day with the rest of the world; Ms Adventures in Italy, Bleeding Espresso, and World Nutella Day! Check them out as they all have incredible recipes made with Nutella!

Mini Nutella Cheesecakes

You will need:

  • 2 (8 oz) packages of Neufchatel Cheese, softened (you can also use cream cheese)
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup Nutella
  • 36 Nilla Wafers
  • Red Food Color, optional

Directions:

  • Pre-heat oven to 350.
  • In a large mixing bowl combine the eggs and sugar and beat until fluffy.

  • Mix in the Nutella and beat until combined.

  • Add in the Neufchatel Cheese and mix until combined.
  • Pour in the food color; about 8 drops, and mix. (optional)
  • Prepare the cupcake pan with mini paper baking cups.
  • Add one Nilla wafer into each cup.
  • Pour the cheese mixture into each liner to 3/4 full.

  • Bake for 30 minutes.
  • Allow to cool for some time before serving. I like to put mine in the fridge over night.

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Filed under Home, Sweets. Now. Please.

Cheesecake

Who doesn’t love a piece of cheesecake? But, who wants those extra creamy calories? Exactly!

This is my version of a cheesecake and, as always, the calories are cut to a minimum! My advice is for you to print this recipe, whip up the cheesecake, and tape the recipe on your fridge because everyone will be asking for it!

Low Calorie Cheesecake

You will need:

2 cups of Animal Crackers, crushed

1 cup of ground walnuts

2 sticks of margarine

2 packages of Neufchatel Cheese, softened

1 cup of Splenda No Calorie Sweetener, Granulated

1 tub of Fat-Free Cool Whip

Directions:

Melt the margarine and pour it over the mix of crushed Animal Crackers and ground walnuts; blend well. Spread the crust at the bottom of a deep glass baking dish.

With a blender, beat the Neufchatel Cheese until smooth; add the Splenda and mix well. Scoop out the cheese mixture and with a spatula, layer it on top of the crust.

Spread the Fat-Free Cool Whip over the entire cake. (If you prefer, you can also fold in the Cool Whip into the cheese mixture)

Allow it to sit in the fridge for a couple of hours before serving.

If you must have a topping, please use fresh fruit; strawberries, blueberries, etc…

The walnuts are optional; if you decide to leave them out, please cut the margarine to 1 1/2 sticks.

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Filed under Sweets. Now. Please.