Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
French Quarter Cheese
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- #3770
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 package (8 ounce size) cream cheese, softened
1 clove garlic, pressed
1 tablespoon grated onion
4 tablespoons butter
1/4 cup brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared yellow mustard
1 cup finely chopped pecans
directions
With a mixer or food processor, combine the cream cheese, garlic, and onion until just blended. Shape the mixture into a round disk, about 1-inch high. Place on a serving plate and chill for one hour.
Meanwhile, combine the butter, brown sugar, Worcestershire sauce, mustard, and pecans in a saucepan or skillet over medium heat. Cook, stirring, until the butter and sugar are melted. Remove from heat and let cool to room temperature.
When ready to serve the cheese, pour the nut mixture over the top of the chilled cheese. Serve with crackers.
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
December 1, 2007
This is one of those recipes you can make for a party or take to a potluck and everyone loves it.
October 17, 2003
This is such a great recipe. I use dill in my cream cheese mixture but it is always a hit! People always ask that I bring it and I have had many people get addicted to the tangy yet sweet taste. It is a great fall recipe.