So here’s the deal, it depends on what type of angel food cake you are using to determine how much of it you need. You need about one angel food cake. According to my Aunt Marilyn, a storebought angel food cake is the perfect size. I made this while my mom was visiting; she made an angel food cake from a cake mix and we used almost all of it in the dessert (minus the amount that exploded in my oven and the pieces we snacked on – so I’d say we used 3/4 of the cake). I’m guessing that my homemade angel food cake recipe would be just about perfect since it is slightly less tall than a cake mix angel food cake. Basically, just keep an eye on the cream/cake mixture – only add cake cubes while they are all evenly coated with a thick layer of cream. Too many cake cubes and it might dry out (especially if it is made in advance). Speaking of making it ahead, this can be assembled and refrigerated up to 24 hours in advance.
- 12 ounces frozen blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Squeeze of fresh lemon juice (about 1/2 tablespoon)
Cake and Cream:
- Baked, cooled and cubed angel food cake (see note)
- 16 ounces light cream cheese, softened to room temperature
- 2/3 cup half-and-half or evaporated milk (I used 1 cup the second time because it was so thick)
- 2/3 cup granulated sugar (also used 1 cup the second time)
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar (I used
- For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.
- For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added.
- For the whipped cream, beat together the heavy cream and powdered sugar until peaks form.
- To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Repeat the layers.
- Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.
Recipe Source: adapted from Mel’s Kitchen Cafe
12oz. (1 1/2 pkgs) cream cheese, softened
2 Tablespoons water
3 teaspoons onion powder
3 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
3 cups cooked chicken, diced or shredded
2 cups shredded Monterey Jack cheese
8 flour tortillas
3 Tablespoons butter
3 Tablespoons flour
1 – 15oz. can chicken broth (or 2 cups)
1 cup sour cream
1 – 4oz. can diced green chilies
PREHEAT OVEN: to 350 degrees
In a medium bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken and 1 cup of cheese. Roll up in tortillas and place in pan seam side down.
In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
8 slices bacon, chopped
2 – 12oz. packages frozen corn kernels, white or yellow
1/2 cup chopped onion (white, yellow or red)
1/2 cup finely chopped red bell pepper
1 – 8oz. package cream cheese, cubed (light or regular)
1-2 Tablespoons milk or cream
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon pepper
4 green onions, green parts finely chopped (discard white)
In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper towel lined plate and discard all the grease except for a thin coating on the pan.
Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
Serve warm topped with the reserved bacon.
This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.
Recipe from Mel’s Kitchen Cafe
IMPORTANT: when mixing the filling, only use a hand held mixer. Don’t use a Bosch Universal because it is so powerful and whips too much air.
1 cup graham cracker crumbs
4 Tablespoons sugar
4 Tablespoons butter, melted
1 1/2 lbs cream cheese, softened (3 – 8oz packages)
12 oz. Swiss Chalet white chocolate, chopped
1 1/4 cups sugar
3 Tablespoons white flour
1 Tablespoon white vanilla
1 cup heavy whipping cream
Frozen mixed berries
In a double boiler, melt 12oz. chopped Swiss Chalet white chocolate.
Combine graham cracker crumbs, sugar, and butter. Place bake liner or parchment paper circle in the bottom of an 8″ springform pan. Pack crumb mixture in pan. Set aside.
Mix cream cheese, sugar, flour and vanilla with hand held mixer on speed 3 until well blended. Add cream and eggs; mix for approximately 2 minutes or more. Add white chocolate.
Pour onto crust in springform pan. Place second parchment paper circle directly on filling and cover with foil, making sure to crimp the edges well so that no moisture gets into the cheesecake.
Use your turkey lifter chain to place trivet in pressure cooker. Add 1 1/2 cups of water and bring to a boil. Place cheesecake on trivet. Put lid on cooker and bring to the second red ring. Maintain pressure for 40 minutes. Allow pressure to drop on its own. Remove cheesecake and chill for 3 hours or overnight.
Top with berry topping.