Archives for posts with tag: olives

cake1

Source is http://someoneleftthecakeoutintherain.wordpress.com/2009/12/02/savory-southwest-cheesecake/

Ingredients
1 1/2 c finely crushed tortilla chips (ex. hint of lime)
1/4 c melted butter
1 c cottage cheese
3 packages (8 oz) softened cream cheese
2 1/2 c (10 oz) shredded sharp Cheddar cheese
1 can (4 oz) chopped green chilies, drained
3 cloves garlic, minced
3 tbl tomato paste
1 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp garlic powder
1 tsp chili powder
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp salt
4 eggs
1 container (8 oz) sour cream
1 container (8 oz) jalapeno Cheddar cheese dip
1 c chopped tomatoes
1/2 c chopped green onions
1/4 c sliced black olives
1/2 c chopped cilantro
sliced avocado

Directions
Preheat oven to 350 degrees.

Combine crushed tortilla chips and softened butter, and press into bottom of a lightly greased 9-inch springform pan.

Bake at 350° for 12 minutes. Cool in pan on a wire rack.

Meanwhile, place cottage cheese in food processor and process until smooth.

In the bowl of an electric mixer, beat together the cheeses, chilies, garlic, tomato paste, and spices.  Mix at medium speed until well blended.

Add eggs, one at a time, mixing well after each addition.

Fold in the cilantro.

Pour into prepared pan.

Bake for 60 minutes.

Combine sour cream and dip; mix thoroughly.  Spread mixture over hot cheesecake; return to oven and continue baking 10 minutes.

Cool in oven with door ajar.

Run a knife along the side of the cake and pan to help loosen. Remove outer ring.

Place on platter.

Garnish with green onions, tomatoes, avocado and black onions.  If using avocado serve immediately to prevent browning.

Source is http://someoneleftthecakeoutintherain.wordpress.com/2009/12/02/savory-southwest-cheesecake/

olive1 olive2

Source is http://cooking-books.blogspot.com/2010/04/this-time-last-week-i-was-in.html?m=1

Ingredients:

2 tablespoons butter, softened
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
4 8oz packages cream cheese at room temperature
1 cup feta cheese crumbled, with additional cheese set aside for garnish
4 large eggs
1 cup sour cream
1 14oz can artichoke hearts, drained and chopped
1 red bell pepper, chopped, with part of a second one for garnish
1 small can black olives (whatever you can find), drained and chopped (or Greek olives)
2-3 large garlic cloves, passed through a press
2 tablespoons fresh basil, chopped

Rub a 9″ springform pan with butter. In a small bowl, toss the breadcrumbs and the Parmesan cheese together, then spread them on the bottom of the pan like a crust. Set aside.

Oven preheated to 375F.

Use a mixer to beat the cream cheese until it’s fluffy, then add the feta, eggs and sour cream. Continue to beat until the mixture is smooth. With a spatula, fold in the red bell pepper, olives, garlic and basil.

Pour half of this mixture into the springform pan, then put in the artichoke hearts. Pour in the last half of the cheese mixture. Bake for around 50 minutes (but start checking earlier!) until the cheesecake is golden. Remove from the oven and allow to cool to room temperature. I left it in the pan to chill in the refrigerate overnight, but you should chill it for at least 8 hours. Unmold and sprinkle the rest of the chopped red pepper, feta crumbles and black olives over the top. Serve!

Source is http://cooking-books.blogspot.com/2010/04/this-time-last-week-i-was-in.html?m=1