I made this recipe last night for dessert, and it was absolutely fantastic. I was a little stunned that such a simple and fast recipe could possibly be so fabulous, but it really, really is. I even made it with low-fat cream cheese, and it was still wonderful (I personally think the lemon zest is crucial to the overall flavour, but YMMV).
Thank you, Delores Reborn!
I made this pie and took it to dinner at some friends’ house last night. They and their two teenage boys cleaned it up and said it was nummy.
I added zest but didn’t measure. I also added a little yellow food coloring, because the filling was so pale and the boys are weird about food that “looks weird.” And I added a twist of lemon and some yellow sugar sprinkles for garnish along with piped whipped-cream stars along the edge. For all-grown-up diners, I’d probably omit the food coloring and sugar.
So my vote is: dead easy and delish! Thanks, Dolores, this is definitely going into the dessert rotation!
Make grilled cheese sandwiches with it!
Or make this awesome dip:
Buffalo Chicken Dip
2 blocks cream cheese
24 oz Ranch or blue cheese dressing
Buffalo wing sauce
1-2 lbs of boneless skinless chicken, cooked and chopped
shredded cheddar cheese
Blend together the cream cheese and salad dressing. Spread the chicken in a 9x13 casserole dish. Pour the buffalo sauce over it(however much you want). Spread the Cream cheese mixture over the chicken and hot sauce. Sprinkle the cheddar cheese on top. Bake in a 350 degree oven til golden brown and bubbly. Eat with corn chips.
Two large onions, chopped
4-5 stalks celery, chopped
1 block cream cheese
1/2 bottle sweet sherry
whole grain crackers (I like the Kashi TLCs)
additions: (choose one or many as you wish)
small can minced olives
10 oz crab meat (this one is my favorite)
can of artichoke hearts
small bag frozen spinach
Add sherry, onion and celery to a sauce pan and simmer on low until onions and celery are soft and translucent. (seriously, go read War and Peace, then come check it. . .)
mix in whatever additons you like
spread in shallow lasagna pan and bake at 350 until lightly browned
Allow to cool (enough that folks won’t burn themselves on the pan) and scoop with crackers.
Oh, soooooo yummy!
I made a great cucumber & dill dip the other day
Mix together a package of cream cheese with enough yogurt, sour cream, or mayo to get it to your desired consistency. (It really helps to have a stand mixer or food processor)
Add 1 cucumber, shredded, and then about 1 1/2 teaspoon of dill weed (less if you’re using it fresh, I’d imagine).
Serve it with crackers! (Triscuits and Wheat Thins are the best).
Great on toast or bagels or whatever:
mix it with some sugar, cinnamon, and cayenne pepper.
Another great and easy dip:
Mix cream cheese with Feta (about a 3:1 ratio).
Mix the cream/Feta mix with a generous helping of minced garlic (I won’t do measurements since I go to taste, but basically enough to notice the garlic in the mixture, and include some of the juice).
Cover this with pesto and slices of Roma or cherry tomatoes. (If you’re really creative you can make it look like a peacock fan, though I’ve only done this once [it’s too time consuming, but it was for a Flannery O’Connor birthday reception so it was worth it that one time].)
It’s good if you eat it immediately, but if you refrigerate it and wait a day or two (you can hold off on the tomatoes until the last minute) it is “punch yo mama in the mouth” good. (Well, if you like garlic and feta, otherwise it’s abysmal: people either absolutely love or hate this dip.)