Sunnys Quick Spicy Cream Cheese Food

SUNNY'S QUICK CHEESE PUFF SQUARES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry out flat on a lightly floured surface with a floured rolling pin. Brush off any excess flour. In a small bowl, combine the mustard with a splash of water to loosen. Brush the mustard over the entire top of the pastry.
• In a small bowl, stir together the cheese, thyme and a few grinds of black pepper. Sprinkle the entire sheet of pastry with the cheese mixture. Gently roll the top of the pastry again to lightly embed the topping into the pastry. Cut into 2-inch squares and pinch one set of opposite corners together on each square or leave flat. Place on the prepared baking sheet.
• Bake until the squares are puffed and golden brown, 10 to 14 minutes. Serve warm or at room temperature.

SUNNY'S SPICY RANCH DIPPING SAUCE

Steps:

• Combine the dressing, hot sauce and basil in a bowl and mix.
• Serving suggestion: Drizzle over pizza.

SUNNY'S QUICK HORCHATA FONDUE

Steps:

• In a medium saucepan, add the rice milk and cinnamon stick. Heat over medium heat until warm, then turn off the heat and add the chocolate and salt. Let sit for a minute, then stir to melt. If too loose, just cook a bit longer; if not loose enough, add more rice milk. Top with a dusting of cinnamon and serve with the suggested dippers and more!

SUNNY'S CREAMY 5-CHEESE MAC 'N' CHEESE

Steps:

• Preheat the oven to 375 degrees F. Butter the bottom and sides of a deep 13-by-9-inch baking dish.
• Make the sauce. In a large bowl, mix the ingredients in order, combining completely between additions. Start by adding the flour, paprika, ground mustard, garlic, scallions, hot sauce, cream cheese, a pinch of salt and more grinds of black pepper than normal. Mix this until combined completely. In a liquid measure, mix the heavy cream and pasta water together and add slowly to the bowl while whisking. Add the Cheddar, Gouda, mozzarella and Pecorino Romano cheeses.
• Bake. Add the pasta to the bowl of liquid and stir until the liquid seeps into the elbows and everything is distributed evenly. Pour into the prepared dish. Level with the back of your spoon. Toss together the Cheddar and mozzarella in a small bowl and sprinkle evenly over the top. Bake until the edges are bubbly and the top is golden brown, 35 to 40 minutes.

SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
• Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
• Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
• Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.

SPICY CREAM CHEESE SPREAD

Steps:

• Combine first 6 ingredients in a small bowl, stirring until blended.
• Spoon into an airtight container; cover and chill for at least 8 hours.
• Put into a serving dish and sprinkle with paprika.
• Serve with pita chips.