1 10 ounce package frozen strawberries, thawed
1 8 ounce package cream cheese, softened


Carefully drain off about 1/3 to 1/2 cup of the juice from the frozen strawberries. You will not need the strawberries for this recipe. You could make another recipe from the strawberries like the Red Robin Strawberry Lemon Aide. Cut cream cheese into large cubes, add cubes of cream cheese into the bowl of your food processor. Drizzle strawberry liquid over the cream cheese. Pulse the cream cheese and strawberry liquid until well mixed.

This is just a start, you could add some of your favorite liqueur into this, 2 tablespoons of Chambord, and a touch of orange zest gives you a spectacular cream cheese spread.

Now I have shared my two favorite ways of having bagels for breakfast (lox and other goodies, and something sweet), what is your favorite way to have your bagel?

Learn more about the Bagel.

A short history on the bagel.
More about the bagel’s history
Delicious Days Mini Bagels

8 oz. package light cream cheese, softened
7 oz. jar marshmallow fluff
1 tablespoon orange-flavored liqueur or 1 tablespoon orange juice
1 teaspoon freshly grated orange peel
1/2 teaspoon ground ginger

Combine all ingredients, mixing with an electric mixer until well blended. Dip is best if chilled and made ahead so that flavors can mingle.

1 stick margarine or butter, softened
1 1/2 cups sugar
2 eggs
2 level tablespoons cocoa
3 bottles red food color
1 teaspoon vanilla flavoring
1 teaspoon baking soda
1 cup buttermilk
2 1/2 cups sifted cake flour (for best results, sift 3 times before using.)

Frosting:
2 (8 ounce) packages cream cheese, cold (very important)
1/2 cup butter, softened
2 cups sifted confectioners’ sugar. (You can sweeten to taste. I prefer using only a cup and a half)
1 teaspoon vanilla extract

Cake:

1. Cream together margarine and sugar.

2. Add eggs one at a time, beating well each time.

3. Mix cocoa and food color until cocoa is dissolved in food color. Then mix with above.

4. Add flavoring and mix.

5. Mix soda and buttermilk.

6. Add flour and milk alternately, beginning and ending with flour. (I mix using 1/3 of flour or milk each time. Mix well but do not overbeat, as cake will be tough. When adding flour, use low speed.)

7. Pour into two greased and floured 9-inch pans and bake in preheated 350 degree oven for 25-30 minutes. Cool and frost.

(For three layer cake, use three 8″ pans and cook for 20min.)

In a medium bowl, cream together the cold cream cheeses and butter until creamy.

Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Thanks to sarbrand for sharing this cake recipe.

2 Tbsp. dried black currants
1/4 C. pear brandy
3 Tbsp. unsalted butter
2 Tbsp. olive oil
1 medium onion, chopped finely
1 medium Bosc pear, peeled, cored, and finely chopped
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. dried thyme
1/8 tsp. ground allspice
1/8 tsp. freshly ground white pepper
1 lb. cream cheese, at room temperature, cut into 2-inch pieces
1 lbs. chicken livers, trimmed of excess fat, rinsed, and patted dry
2 Tbsp. coarsely chopped unsalted roasted pistachio nuts

Soften currants by pouring pear brandy over them and letting them steep for at least 4 hours or up to 24 hours.

In a large skillet over medium heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil.  Add onion and sauté for 3 to 5 minutes,  or until softened.  Add pear and continue cooking until softened.  Add garlic and cook for another minute.

Transfer mixture to a food processor and puree.  Add salt, thyme, allspice, pepper, and cream cheese and process to a smooth puree.

Heat remaining 1 tablespoon oil and 1 tablespoon butter in same skillet.  Add chicken livers and sauté over medium-high heat until cook through and just slightly pink, 5 to 7 minutes.  Strain pear brandy from currants, and set aside currants, and add brandy to skillet.  Ignite brandy with a long match. 

When the flame has gone out, add liver mixture to onion-pear mixture in the food processor and process for about 30 seconds, or until mousse is smooth.  Add softened currants and chopped pistachios and process until just combined,  making sure currants and pistachios mousse retain their texture.  Taste for seasoning.

Pour into a 4-cup crock or mold and decorate with whole pistachios and sprigs of parsley.  Refrigerate for at least 4 hours or until well set.  Serve with crackers or bread.

2 lbs. medium sized fresh mushrooms
8 oz. cream cheese, softened
1 (4-1/2 oz.) can deviled ham
2 Tbsp. finely chopped stuffed olives
1 Tbsp. prepared mustard
2 tsp. onion powder
1/4 tsp. ground turmeric
pinch black pepper

Rinse, pat dry and remove stems from mushrooms (use in soup, etc), set caps aside. In a medium bowl mix cream cheese, ham, olives, mustard, onion powder, turmeric and black pepper. Spoon or pipe into mushroom caps. Garnish with pimento. About 50 stuffed mushrooms.

1 Tbsp. butter
4 chicken breasts, boneless, skinless, seasoned with salt and pepper
1/2 C. dry vermouth
1 tsp. garlic powder, coarse grind
6 oz. cream cheese, softened
1/2 C. sliced green onion, for garnish

Brown seasoned chicken breasts in butter in heavy skillet, cooking until just barely done; 8 to 10 minutes on each side.  Set aside.  Pour dry vermouth in same skillet, deglazing by stirring and scraping up the browned bits from cooking the chicken, and cooking 3 minutes.  Add garlic powder.  Whisk in softened cream cheese.  (Add a little chicken stock or milk if you feel it is too thick – sauce should be consistency of heavy cream.)  Return chicken, with any accumulated juices to the pan.  Check seasoning.  Spoon some sauce over chicken garnishing with green onion.  Pass extra sauce.

Graham Cracker Crust
1 1/2 cup graham cracker crumbs (about 22 sheets, finely crushed with a rolling pin)
3 Tbsp sugar
6 Tbsp unsalted butter melted
Cheesecake
CHEESECAKE FILLING
3 package cream cheese – (8 oz ea)
1 1/2 cup dark brown sugar – (firmly packed)
1 Tbsp all-purpose flour plus
2 tsp all-purpose flour
1 1/2 tsp ground cinnamon
1/8 tsp ground cardamom
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp grated nutmeg
1 cup sour cream plus
2 Tbsp sour cream
3 large eggs
2 tsp vanilla extract
1 1/4 cup canned pumpkin puree

To Make the Crust: Put the graham cracker crumbs in a food processor fitted with the steel blade and process until they have a uniformly fine texture. Add the sugar and pulse to combine. With the machine running, pour the melted butter through the feed tube and continue processing just until the mixture forms a soft mass. Remove from the processor and firmly press the mixture into the base of a 9-inch spring form pan, spreading it evenly.

To Make the Cheesecake: Preheat the oven to 350 degrees.

In the bowl of an electric mixer fitted with the flat beater attachment, beat the cream cheese until soft, stopping the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula. Add the brown sugar and continue beating until thoroughly incorporated and creamy.

In a separate small bowl, stir together the flour, cinnamon, cardamom, cloves, ginger, and nutmeg. Add the flour mixture to the cream cheese mixture and beat until thoroughly combined, stopping occasionally to scrape down the bowl. In the same way, beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition. Add the vanilla and pumpkin and beat until thoroughly combined.

Pour the filling into the prepared spring form pan and place on the center rack of the oven. Bake for 1 hour, test for doneness by gently moving the pan to see if the center of the cheesecake has firmed up – a sign of doneness – or is still slightly fluid (alternatively, check the cheesecake’s internal temperature with an instant-read thermometer, which should register 180 degrees). The cheesecake may require up to 20 minutes more baking time.

When it is done, let it cool to room temperature and then refrigerate it overnight before removing the side of the pan. Cut the cheesecake into wedges with a sharp knife.

1/4 lb. (1 stick) Butter
1 pkg. (8 oz.) Cream Cheese
2 Tbsp.Chambord or other raspberry liqueur
1/3 C. Confectioners’ Sugar
1 small jar (5 oz.) good quality cherry preserves
Finely grated zest of 1 orange

Process butter, cream cheese, and confectioners’ sugar in a food processor with the steel blade to blend well. If you have only a hand mixer, let ingredients soften first. Stir in the preserves and zest by hand. Chill well before serving. Keeps well in a closed jar for several weeks in the refrigerator.

1 lb. Cream Cheese at room temperature
1/2 C. Sour Cream
Pinch of Salt
Pinch of Garlic Powder
1/2 C. chopped Scallion

Combine the cream cheese, sour cream, salt, and garlic powder in a large bowl and stir until well mixed and smooth. Stir in the scallions. Serve on crackers or toasted bagel rounds.
Makes about 4 cups

1/2 C. softened butter
1 (16 oz.) confectioners sugar
1 (8 oz.) cream cheese
1 tsp. vanilla
1 C. chopped pecans (optional

Cream softened cream cheese and butter well, add sugar and vanilla blend well. Add pecans.

CREAM CHEESE FROSTING

1 8-oz. pkg. softened Cream Cheese
1/2 C. softened Butter
1 1-lb. box Powdered Sugar
1 tsp. Vanilla
Beat ingredients until fluffy Spread between layers, on sides and top of cake.

1/2 C. fine cake crumbs or graham cracker crumbs
2 lemons
1 orange
1 1/2 lbs. cream cheese
1 tsp. vanilla
1/2 C. heavy cream
3/4 C. plus 2 Tbsp. s sugar
4 large eggs
2 Tbsp. sour cream
1/4 cup half & half cream

Preheat oven to 375 degrees. Generously butter an 8 inch round spring form pan. Sprinkle inside with crumbs. Grate lemons & orange; set gratings aside. Add room temperature cream cheese to bowl of mixer.
Add rind & vanilla, and continue beating. Gradually add heavy cream & sugar. Beat constantly at moderate speed. (Avoid high speed).

Add eggs one at a time, beating well after each. Beat in sour cream & half & half cream. Pour mixture into pan. Smooth surface. Set pan in larger one. Pour boiling water around it. (Best to do on oven rack)

Place in oven & bake 1 1/4 hours until center does not quiver when shaken. Remove from water bath and cool 10 minutes. Un-mold while still hot.

Let stand until cool.

Please note if your spring form pan is not water tight DO NOT use a spring form pan. If your pan is not water tight use a regular cake pan. Your cake will not un-mold. Or you can use a spring form pan, and place it on the upper rack while you have a pan of water below the cake. Cheesecakes really come out best when all ingredients are at room temperature when you start

FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tablespoon sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.