Cheesy Santa Food

CHEERY CHEESECAKE SANTA HATS

Cheery Cheesecake Santa Hats image

Provided by Ree Drummond : Food Network

Categories dessert

Time 6h15m

Yield 15 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for the pan and parchment
Two 14.3-ounce packages vanilla sandwich cookies, such as Golden Oreos (72 cookies)
2 sticks (1 cup) butter, melted
1 tablespoon red gel dye (I use AmeriColor super red 120)
Three 8-ounce packages cream cheese, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs
1/2 cup sour cream
1 cup heavy cream
1 cup mascarpone, at room temperature
1/2 cup confectioners' sugar
15 large plump strawberries, hulled
Confectioners' sugar, for sifting

Steps:

For the red velvet crust: Adjust the oven racks to the middle and bottom of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick cooking spray. Place a double layer of parchment into the pan so that it overhangs the long sides; spray the parchment with cooking spray.
Add half of the cookies to the bowl of a food processor and pulse until the cookies resemble crumbs. Drizzle in half of the butter and half of the red dye, pulsing until it's all incorporated. Remove the first batch to a large bowl and repeat the with the remaining cookies, butter and dye. Combine both batches, then pour the cookie mixture into the prepared baking pan, using your hands to press the crust down to make one even layer. Bake for 10 minutes.
For the filling: Beat the cream cheese, granulated sugar and vanilla together in a stand mixer using a paddle attachment. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again. Pour the filling over the crust and smooth the top.
Put a large roasting pan with water on the bottom rack of the oven and put the pan with the cheesecake on the top rack. Bake until the cheesecake is set and no longer jiggly, about 45 minutes.
Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and allow to cool for at least 2 hours. Once cooled at room temperature, refrigerate to chill for another 2 hours.
To assemble: Remove the cheesecake from the baking pan. Using a 2-inch round pastry cutter, carefully punch out 15 cheesecake circles. Remove them to a serving platter. Refrigerate while you make the mascarpone cream.
For the whipped mascarpone cream: Add the cream to the bowl of a mixer fitted with the whisk attachment and whip to stiff peaks. Add the mascarpone and confectioners' sugar and mix until well combined and smooth. Transfer the mixture to a piping bag fitted with a number 12 pastry tip.
For the Santa hats: Pipe a rim of the mascarpone cream around the top of each cheesecake circle. Put an inverted strawberry into the center of each and top with a tiny blob of the mascarpone cream. Chill to set.
To assemble the snow scene: Arrange the Santa hats on a cake stand, place the miniature Christmas trees, reindeer and sleigh and cowboy Christmas figurines around and dust with confectioners' sugar snow.

CREAMY VELVEETA SANTA FE SOUP

Creamy Velveeta Santa Fe Soup image

This is so good! It's nice and cheesy and oh so easy to put together. Really good with slices of hot cornbread. I got this recipe from my Mother who is a wonderful cook. Cook time is time it takes to melt the cheese in the soup mixture.

Provided by Anita Harris

Categories Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb ground beef
1 large onion, diced
1 (15 1/4 ounce) can corn, undrained
1 (16 ounce) can pinto beans or 1 (16 ounce) can black beans, undrained
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (10 ounce) can Ro-Tel tomatoes, undrained
1 lb Velveeta Mexican cheese

Steps:

Brown ground beef with onion; drain fat well.
In a large pot combine ground beef, corn, beans and stewed tomatoes and Ro-tel tomatoes.
Cube cheese and add to soup pot; stir over low flame until melted and blended.

Nutrition Facts : Calories 901.9, Fat 44.3, SaturatedFat 23.2, Cholesterol 166.7, Sodium 2286.8, Carbohydrate 76, Fiber 14.4, Sugar 19.9, Protein 55

SANTA FE CHICKEN RECIPE

Santa Fe Chicken Recipe image

Take chicken casserole on a trip to the land of enchantment with our Santa Fe Chicken Recipe. This Santa Fe Chicken Recipe is easy, cheesy and spicy!

Provided by My Food and Family

Categories Grains

Time 55m

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 cups instant white rice, uncooked
1 can (15 oz.) black beans, rinsed
1 yellow pepper, chopped
1 can (10-1/2 oz.) condensed cream of chicken soup
2 cups water
1/4 cup chopped fresh cilantro
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

Heat oven to 400°F.
Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
Top with chicken and salsa.
Bake 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

Nutrition Facts : Calories 500, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 860 mg, Carbohydrate 65 g, Fiber 8 g, Sugar 3 g, Protein 33 g

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