Posts Tagged ‘cheese’

Popcorn Con Pesto

Ingredients:

5 quarts popped popcorn
1/2 cup melted butter or margarine
1 tablespoon dried basil leaves, crushed
1 teaspoon dried parsley, crushed
1 teaspoon garlic powder
1/3 cup Parmesan cheese
1/2 cup pine nuts, optional

Methods:

Put popped popcorn in a large bowl and keep warm. In small saucepan, melt the butter, add basil, parsley, garlic, parmesan cheese and nuts.
Stir to blend.
Pour over popped popcorn, stirring well. Yields 5 quarts.

Pumpkin Date Loaf with Cream Cheese Swirl

Ingredients:

1/2 cup block-style 1/3-less-fat cream cheese
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 large egg white, lightly beaten
2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 1/4 cups packed dark brown sugar
3/4 cup canned pumpkin
3 tablespoons vegetable oil
3/4 cup whole pitted dates, chopped
cooking spray

Directions:

Preheat oven to 350 degrees.
Combine first 4 ingredients in a small bowl; beat with a mixer at medium speed until blended.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through soda) in a medium bowl, stirring with a whisk. Combine egg, egg yolk, and brown sugar in a medium bowl; stir with a whisk until well blended. Add pumpkin and oil; stir well with a whisk. Stir in dates. Add to flour mixture, stirring just until moist.
Spoon the batter into a 9 x 5-inch loaf pan coated with cooking spray. Spoon cream cheese mixture over batter; swirl batters together using the tip of a knife. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yields 16 servings.