Sage Cream Cheese Recipes

Steps:

• Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
• Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
• Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Steps:

• Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

Steps:

• Melt the butter with the cooking oil in a saucepan over medium heat. Mix the rosemary, thyme, and flour into the butter mixture; cook and stir until smooth, bubbling, and turns a light tan color, 10 to 15 minutes.
• Stir the heavy cream into the flour mixture a little at a time, allowing each addition to incorporate fully before adding more. Stir the nutmeg, cinnamon, brown sugar, salt, and pepper into the cream mixture; cook and stir until smooth.

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
• In a large mixing bowl, cream together the butter and brown sugar until well blended using a hand held mixer. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Add the butternut squash and mix until well blended.
• With the mixer on the lowest speed, add the dry ingredients and the milk, alternating between the two, beginning and ending with the flour, blending thoroughly after each addition. Stir in the chopped pecans if using.
• Fill the cupcake liners two-thirds full with batter and bake until a wooden toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the pans on a cooling rack for 10 minutes, and then remove the cupcakes from the pans and cool completely on the rack before filling and frosting.
• To assemble: Core the center of each cooled cupcake using an apple corer. Spoon about 1 teaspoon of the cooled Cranberry Compote Filling into the cavity of each cupcake. Generously frost the top of each cupcake with the Sage-Cream Cheese Frosting.
• Combine the granulated sugar and 1 cup water in a medium saucepan. Bring to a boil; add the cranberries and return to a boil. Reduce the heat and boil gently for 10 minutes, stirring occasionally.
• Cover and cool completely at room temperature.
• In the bowl of a stand mixer, cream the cream cheese and butter together on medium-high speed until smooth. Add the salt and vanilla extract. Beat until incorporated. Add the powdered sugar, 1/2 cup at a time, beating well after each addition. Beat in the juice from the Cranberry Compote, and then add the chopped sage and mix on low speed until fully incorporated.

Steps:

• Fry sausage - drain if necessary.
• Add remaining ingredients to pan on low heat and warm until sausage, Rotel, and cream cheese meld together.
• Add to crock pot or other bowl able to keep ingredients warm.
• Serve.