Strawberry Cream Cheese Ring Food

ROSALYNN CARTER'S CHEESE RING

Steps:

• Combine cheese with mayo, chopped nuts and onions.
• Mix in black pepper and cayenne, and blend thoroughly.
• Press into a 3-cup ring mold.
• Refrigerate for at least 2 hours.
• To serve, dip mold into a pan of hot water for 15-20 seconds before turning out onto a serving platter. Fill center with strawberry preserves. Serve with crackers of your choice.

STRAWBERRY CHEESE RING APPETIZER

Steps:

• Combine all ingredients except preserves in a food processor or electric mixer.
• Mix thoroughly and refrigerate for 2-3 hours.
• Scoop mixture onto a platter.
• Use your hands to mold mixture into a ring formation
• Add strawberry preserves in center of ring and serve with crackers
• *Note: When I make this for parties, I also add chopped nuts all over the surface.

LAYERED STRAWBERRY-LIME GELATIN RING

Steps:

• In the bowl of an electric mixer fitted with a whisk attachment, combine the sweetened condensed milk and cream cheese and mix on low until smooth, 2 to 3 minutes. Add the sour cream and mix until smooth.
• Put the lime gelatin in a medium heatsafe bowl, pour in 1 cup boiling water and gently stir until completely dissolved. Add the gelatin mixture to the cream cheese mixture and stir until combined. Pour the mixture through a fine-mesh strainer into a mixing bowl to remove any lumps.
• Spray a 10-cup fluted bundt pan with cooking spray. Pour the lime gelatin mixture into the prepared pan. Use a spoon to push the pineapple and cherries into the mixture and distribute them throughout. Refrigerate until set, about 2 hours.
• After about 1 1/2 hours, put 2 cups cold water in a medium heatsafe bowl. Add the strawberry gelatin and let bloom for 5 minutes. Add 2 cups boiling water and stir until completely dissolved. Cool to room temperature, about 30 minutes.
• Dampen a baking sheet with a little water and set aside. Fill a bowl larger than the bundt pan with warm water (make sure it's not too hot). Dip the bundt pan into the water in 5-second intervals (don't hold it in there too long) to loosen the lime gelatin from the pan. This may need to be repeated a few times until you see it start to loosen from the sides and center. Once loosened, place the baking sheet on top of the bundt pan and flip to invert the lime gelatin onto the baking sheet. Lift the bundt pan off the gelatin and rotate it slightly, then place it back over the gelatin so the fluted ridges of the bundt pan and the molded gelatin do NOT line up (the strawberry gelatin layer will fill the spaces).
• Flip the bundt pan and baking sheet back right-side up so the lime gelatin is back in the pan but slightly off center. Pour in the cooled strawberry gelatin mixture; the lime gelatin should float in the strawberry liquid. Using your fingers, realign the lime gelatin with the proper grooves of the pan. Refrigerate until set, about 2 hours.
• Dip the bundt pan into a bowl of warm water (following the method above), being careful not to hold it in there too long. Place a serving dish on top of the bundt pan and flip to invert the gelatin ring onto the dish.

EASY STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Puree strawberries in a blender or food processor until smooth.
• Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners' sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.

STRAWBERRY CREAM CHEESE RING

Steps:

• 1. Line a heavy large baking sheet with parchment paper and set aside. Unroll crescent dough; separate along dough perforations into 16 triangles. Overlap 8 dough triangles on prepared baking sheet, positioning longest points in center and forming a 10-inch-diameter dough disk. Press edges of triangles together to seal.
• 2. Soften the cream cheese spread and spread over the triangles.
• 3. Spread jam over the cream cheese spread.
• 4. Using remaining 8 dough triangles, arrange second 10-inch diameter dough disk atop jam. Pinch edges of dough disks to seal. Tuck edges under. Bake for 25 minutes, or until golden brown. Remove from oven and cool for 10 minutes.
• 5. While ring is baking, make glaze by stirring powdered sugar, water, and almond extract together in a medium bowl until smooth. Drizzle half of glaze over warm crescent. Let glaze set for 10 minutes and then drizzle remaining glaze over.

STRAWBERRY CHEESE RING

Steps:

• Combine all the ingrdients except preserves in a food processor or electic mixer.
• Mix thoroughly and refrigerate for 2-3 hours.
• Scoop mixture onto a platter.
• Use your hands to mold mixture into a ring formation.
• Spread strawberry preserves in the center of ring.
• Serve with buttery crackers.

STRAWBERRY CREAM CHEESE

Steps:

• Combine strawberries and cream cheese in food processor. Puree until smooth. Serve.

STRAWBERRY-CREAM CHEESE PIE

Steps:

• Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
• Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
• Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
• Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
• Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.

STRAWBERRY CREAM CHEESE SPREAD

Steps:

• In a blender or food processor, combine the cream cheese, confectioners' sugar, and strawberries. Pulse until smooth and well blended. Use immediately, or refrigerate until needed.