As promised, here are two last holiday recipes!
Smoked Salmon Spread
8 ounces cream cheese, room temperature
1/2 cup sour cream
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. minced fresh dill
1 tsp. prepared horseradish, drained
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers. (Carr crackers are our favorite with this dip!)
This recipe is taken from a cook book by Ina Garten- Barefoot Contessa Family Style: Easy Recipes That Make Everyone Feel Like Family. Smoked Salmon spread is great any time of the year.
Red Velvet Cheesecake
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 Tbsp. granulated sugar
3 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 Tbsp. unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 tsp. vanilla extract
1 tsp. distilled white vinegar
2 (1 ounce) bottles red food coloring
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
Garnish: fresh mint sprigs
Stir together graham cracker crumbs, melted butter, and 1 Tbsp. sugar; press mixture into bottom of a 9-onch springform pan.
Beat 3 (8 ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer for 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3 ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides from springform pan. Garnish , if desired.
This recipe is from a Christmas issue of Southern Living Magazine but I do not remember what year. It’s been at least ten years or more–been loving this recipe a long time!
I used to make this every Christmas. It’s been a few years since I made it so I forgot a couple of tweaks I used to make to the recipe. This year, I made the cheesecake first for our life group dinner a couple weeks ago, and then remembered the tweaks I used to make. So when I prepared it again for Christmas day, I made the preferred changes and liked it better. I’ve posted the original recipe but the following are changes I made the second time.
For the crust:
I increase the sugar to 1/4 cup and the butter to 1/2 cup (I know–don’t judge!)
Also, I place a pan of water on the bottom rack of the oven to keep moisture in the oven and prevent the cheesecake from cracking. Works like a charm!