The Key Ingredient in Making Good Great! Recipe Ideas from Soup to Dessert

The Key Ingredient in Making Good Great! Recipe Ideas from Soup to Dessert

Pastry for crust 9 inch pie 3 Cup sugar Tbsp. corn starch - 8 4 oz. can crushed pineapple, undrained PINEAPPLE PIE - 8 oz. bar of Hahn's Heavenly Plain Cream Cheese, softened 2 Cup sugar 2 tsp. salt 2 eggs 2 Cup milk 2 tsp. vanilla 4 Cup chopped pecans On a lightly floured surface, roll pastry to a 2 inch circle and place in a 9 inch pie plate (a store bought crust works great too, just place into pie plate).turn edge and flute. Combine sugar and cornstarch in a saucepan, stir in the pineapple. Cook, stirring constantly until the mixture is clear and thickened. Cool, then spread into bottom of the pastry shell. Combine cream cheese, sugar and salt, mixing until well blended.add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla. Pour over pineapple mixture; sprinkle with pecans. Bake at 350 0 F for 35 minutes. Cool. Garnish with halved pineapple rings and maraschino cherries. Yield: 8 servings Source: A favorite of Sarah Jewett, and winner of third place in our Employee cook off! PEACHES AND CREAM CHEESE PIE 3 4 Cup flour tsp. baking powder 2 tsp. salt - 3.9 oz. vanilla pudding (not instant) 3 Tbsp. butter, softened egg 2 Cup milk 3 4 Cups sliced canned peaches, drained, juice reserved - 8 oz. bar of Hahn's Cream Cheese, softened 2 Cup sugar 3 Tbsp. reserved peach juice Tbsp. sugar 2 tsp. cinnamon Preheat oven to 350 0 F. Grease pie plate. Combine first 7 ingredients in a medium bowl. Mix with electric mixer on medium speed, 2 minutes. Pour into prepared pie plate. Place peaches over batter. In separate bowl, combine cream cheese, 2 cup sugar and 3 Tbsp. reserved peach juice. Mix on medium speed, 2 minutes. Pour over peaches. Combine remaining sugar and cinnamon and sprinkle over top of pie. Bake 30 to 35 minutes. Source: A favorite of Linda Elkins

PEARL ONION BROCCOLI BAKE 4-8 oz. packages frozen broccoli cuts 4 Cups frozen pearl onions 2 Cup butter 4 Cup flour 3 4 tsp. salt 8 tsp. pepper 2 Cups milk 6 oz. Hahn's Heavenly Plain Cream Cheese, cubed 2 Cups soft bread crumbs Cup shredded cheddar cheese In a large saucepan, cook broccoli in inch of water until almost tender, drain. Cook pearl onion in inch of water until almost tender, drain. In a large saucepan, melt 4 cup butter, then stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil, stirring until thickened ( to 2 minutes). Reduce heat and stir in Hahn's Cream Cheese until smooth and blended. Place the broccoli and pearl onions in a greased 3 x 9 x 2 baking dish. Add sauce and gently stir to coat. Melt the remaining butter and toss with bread crumbs. Sprinkle crumbs and cheese over vegetables. Bake, uncovered, at 350 0 F for 25-30 minutes or until topping is golden brown. Source: A favorite of Sarah Jewett Cup oil 2 Cups pumpkin 2 Cups sugar 4 eggs Cup pecans (optional) 2 tsp. baking powder 2 tsp. salt 2 tsp. cinnamon tsp. baking soda 2 Cups flour tsp. ginger PUMPKIN SQUARES Mix all ingredients together. Pour into greased and floured 9 x 3 pan. Bate at 350 0 F for 40 minutes. Test with toothpick. FROSTING 2 stick butter or margarine 3 oz. Hahn's Heavenly Plain Cream Cheese, softened 2 box powdered sugar tsp. vanilla Whip all ingredients together. Frost cooled pumpkin squares. Source: A favorite of Celeste Malin

CHOCOLATE COVERED CREAM CHEESE BALLS Package plain gelatin Cup boiling water 2-7 oz tubs of Hahn's Yogurt Cream Cheese (any flavor, we like Strawberries N Cream the best) 2 cup sugar Milk or semi-sweet chocolate Combine gelatin and sugar, stir in boiling water. Mix until dissolved. Beat Hahn's Yogurt Cream Cheese until smooth. Slowly beat in gelatin mixture. Pour into semi-circle molds and let set into refrigerator until firm. Remove from molds and place flat side down on wax paper covered cookie sheet. Place in freezer for to 2 hours. Meld chocolate with double boiler or use microwave. Pour chocolate over frozen cream cheese balls. Let cool in refrigerator. Serve. Source: A favorite of Darrell Clark PEANUT BUTTER PIE graham cracker pie crust 3 Cup Hahn's Heavenly Plain Cream Cheese, softened 3 4 Cup whipped topping 2 Cup peanut butter Cup powdered sugar Package chocolate flavored instant pudding Milk to prepare pudding Cream together Hahn's Heavenly Plain Cream Cheese, peanut butter and powdered sugar. Fold in whipped topping. Pour into pie shell. Prepare pudding according to package directions and pour over cheese mixture. Refrigerate. Note:You can add some salted peanuts on top of pie if desired or for garnish. Source: A favorite of Lisa Couture

HAHN'S STUFFED PEARS Package gelatin 2-7 oz tubs Hahn's Yogurt Cream Cheese, Strawberries N Cream or other flavor 6 pears Cup boiling water Package baking raisins 4 tsp. cinnamon 2 Cup sugar Package phyllo dough Butter flavored cooking spray Package sugar cookies Fruit or preserves to garnish Peal pears leaving stem in place. Cut 4 inch off bottom of each pear. Use melon baller to remove center of pear from bottom to approximately 3 4 pear deep. Mix sugar and cinnamon and rub onto each pear. Wrap each pear in aluminum foil. Bake at 350 0 F for approximately 30 minutes or until fork an pierce pear easily. Let cool completely. Combine gelatin and sugar. Add boiling water and mix until dissolved. Beat Hahn's Yogurt Cream Cheese until smooth. slowly beat in mixture. Let set in refrigerator until firm. Prepare 4 sheets (6"x6") of Phyllo dough.working quickly, spray each well with cooking spray and sugar each. Place one sugar cookie in the center. Fill pear with Hahn's mixture adding some raising. Place the pear on cookie.wrap dough up around pear and crimp with fingers next to stem. Bake pears at 350 0 F until Phyllo dough is slightly golden brown on top. remove and serve warm. Garnish plates with strawberries or preserves and serve. Source: A favorite of Darrell Clark NANCY'S STRAWBERRIES N CREAM CHIFFON HONEYDEW WEDGES 2 Tbsp. Gelatin 2 Cup water 8 oz. Hahn's Yogurt & Cream Cheese Strawberries N Cream Large Honeydew Melon Sprinkle gelatin over 2 cup water in small saucepan, let stand minute. Cook, stirring constantly, until gelatin dissolves. Combine gelatin mixture and Hahn's Yogurt & Cream Cheese, stir until blended. Cover & chill for 45 minutes to an hour. Beat at high speed until volume doubles in size. Cut melon in half and spoon the mixture into cavity of the melon. Chill for 4 hours or until firm.when ready to serve, cut wedges about inch thick and serve.

2.5 oz. pkg. turkey 2.5 oz. pkg. ham or honey ham 9 oz. Hahn's Cream Cheese Spread Plain Tbsp. grated onion tsp. horseradish 4 tsp. of Worcestershire sauce PINWHEELS Blend Hahn's Cream Cheese Spread, onion, horseradish and Worcestershire sauce until smooth and spreadable. Separate the slices of ham and turkey, laying one slice of turkey on each slice of ham, then spread with cheese mixture. Roll and fasten with toothpicks. Chill. Just before serving slice into 2 inch slices. Makes approximately 50 pinwheels. NO BAKE CHEESE CAKE Graham Cracker Pie Crust 7oz. Container any Flavor of Hahn's Yogurt & Cream Cheese Cup Sour Cream 3 Cup of Sugar 2 tsp. of Vanilla Container of Non-Dairy Whipped Topping, thawed Blend Hahn's Yogurt & Cream Cheese until smooth. Gradually add sugar and mix well. Stir in sour cream and vanilla. Blend in whipped topping. Pour into the pie shell and chill 3 4 hours.

CREAM CHEESE FROSTING - 7oz. Container any Flavor of Hahn's Yogurt & Cream Cheese Tbsp. Milk tsp. of Vanilla 4 Cups of Powder Sugar Beat Hahn's Yogurt & Cream Cheese, vanilla and milk on low until smooth. Gradually beat in powdered sugar, one cup at a time until smooth and of a consistency for spreading. NO FROST CUP CAKES (BLACK BOTTOM CUP CAKES) CHEESE FILLING Mix the following Ingredients together: - 7oz. Container of any Flavor of Hahn's Yogurt & Cream Cheese 3 Cup of Sugar - 6 oz. Package of Chocolate Chips Egg 4 tsp. of Salt CAKE Mix the following Ingredients together: 3 Cups of Flour 2 tsp. of Baking Soda 2 Cups of Water 2 tsp. of White Vinegar tsp. of Salt 3 Cup of Cocoa 2 Cups of Sugar 2 3 Cup of Vegetable Oil 2 tsp. of Vanilla Cup of Chopped Walnuts When the cake ingredients are mixed smoothly together fill cup cake cups 2 full of the cake mixture.then drop teaspoon of the Hahn's Yogurt & Cream Cheese mixture in the center of the cup. Sprinkle with nuts. Bake at 350 0 F for 5 20 minutes.

2 Cups of Graham Cracker Crumbs 2 Cup of finely chopped Almonds 5 Tbsp. of Butter melted 2 Egg Yolks 3 Tbsp. of Flour 5 Packages of Hahn's Yogurt Cream Cheese 3 4 Cups of Sugar tsp. Lemon Zest 2 tsp. Orange Zest 2 Pint of Strawberries for garnish CHEESECAKE SUPREME Begin with all ingredients at room temperature. Mix graham cracker crumbs, chopped almonds and melted butter. Butter a 0 inch springform pan and press crumb mixture onto bottom and sides of pan. Beat Hahn's Yogurt & Cream Cheese until fluffy. Mix sugar and flour, then gradually beat into Yogurt Cream Cheese until smooth.add zest, then eggs (one at a time) and continue to beat until smooth. Blend sugar, salt and flavorings in a bowl, add to mixture and beat until smooth. Once thoroughly blended, pour cheese mixture into prepared springform pan. Bake in a preheated very hot oven (500 0 F) for 0 minutes. Reduce heat to 200 0 F and bake for hour. Remove from oven and place on rack in draft free area to cool. Refrigerate until cold.to serve, carefully remove the pan and garnish with strawberries. VEGETABLE PIZZA 2 Packages Crescent Rolls 9 oz. Hahn's Cream Cheese Spread Plain or Onion & Chive Package Dry Ranch Dressing Mix Cup mayonnaise Finely chopped cauliflower, onion, broccoli and carrots 3 4 Cup shredded cheese Preheat oven to 350 degrees 0 F. Press crescent rolls into cookie sheet and bake for 0 minutes. Cool. Mix Hahn's Cream Cheese Spread, dry ranch dressing mix and mayonnaise. Spread over crust. Spread vegetables over cream cheese. Sprinkle cheese over vegetables. Chill and cut into bars.

9 oz. Hahn's Cream Cheese Spread Plain Tbsp. Horseradish 2 tsp. Celery salt 4 tsp. Onion salt Cup dried beef (3 oz.) 3 4 Cup chopped parsley HORSERADISH CHEESE BALL Day before:with electric mixer at medium, blend together softened Hahn's Cream Cheese Spread, horseradish, celery salt, onion salt, dried beef, and chopped parsley. Shape mixture into ball, wrap with wax paper and refrigerate over night or until firm. Reshape ball, roll in parsley, dried beef or nuts. Yields: 24 servings. MASHED POTATOES 5 lbs. red potatoes 8 oz. container of Hahn's Cream Cheese Spread Plain, or Onion & Chive Cup sour cream tsp. salt 2 tsp. onion salt 2 tsp. pepper 2 Tbsp. butter Peel and cook potatoes in boiling water until tender. Mash until smooth, add remaining ingredients, and beat until fluffy. Put in greased casserole dish and refrigerate. To Heat: Dot with butter and bake at 350 0 F degrees until heated approximately 30 minutes.

ROASTED RED PEPPER SOUP Enjoy this wonderful summer soup that is so rich, creamy and delicious it is hard to believe that it is good for you. Rich in vitamins, beta-carotene, and calcium this soup is great either hot or cold. Serve it at picnic or at a formal dinner party, it is versatile and can be prepared the day before. 5 Large red peppers 4 Medium vine ripe tomatoes 2 Medium onions 2 Carrots 4 Cups chicken stock Heart of celery with leaves 2 Cup Hahn s Yogurt Cream Cheese Spread Heavenly Plain This recipe is a great way to use up summer tomatoes and peppers that are plentiful in late summer. Broil cleaned tomatoes and peppers, turning until skin blackens on all sides. Place peppers in a brown paper bag and shut tight (this will steam the peppers and allow the skin to peel off much easier). While peppers are steaming, place tomatoes on a dish that will allow excess liquid to drain off. Coarsely chop carrots and celery. Place in a saucepan with 2 cups of the stock, cooking until the vegetables are soft. Remove the charred skins from the tomato and peppers and add them to the carrots and celery with the remaining 2 cups of stock, simmer for another 0 minutes. Remove from heat and allow mixture to cool. Pour mixture into blender, add Hahn s Plain Yogurt Cream Cheese Spread and frappe till smooth. Serve either warm or cold, finishing with a dollop of Hahn s Heavenly Plain Yogurt Cream Cheese. Yield: 6-8 servings. BERRIES N CREAM When luscious berries are in season.take advantage of the harvest and enjoy this delicious creamy dessert. Easy to prep are and full of wholesome fruit that is essential for healthy living. 2 Cup Fresh Strawberries 2 Cup Fresh Blueberries 4 Cup Fresh Raspberries 4 Cup Sugar Container Hahn s Strawberries N Cream Yogurt Cream Cheese Spread Container Hahn s Blueberry Dream Cream Cheese Spread Garnish: Fresh Mint Wash and clean berries, remove all stems and leaves. Slice strawberries and place in a mixing bowl, add blueberries and raspberries. Sprinkle berries with sugar and gentle toss berries to coat all berries with sugar. Cover berries and place in refrigerator to sit for 5 minutes. Berries will release their own natural juices and cream a light berry flavor sauce.while the berries are making their sauce you will begin to make the layers of Cream. In parfait glass place a 2 inch layer of Hahn s Blueberry Dream, on top of that layer place another layer of Hahn s Strawberries N Cream, repeat the Hahn s Blueberry Dream and then top with a layer of Hahn s Strawberries N Cream. Spoon the berries mixture on top of the cream parfait and garnish with fresh mint. Yields: 4 servings.

CRUST 3 4 Cup chocolate wafer crumbs 2 Cup butter melted 4 Cup finely chopped walnuts HAHN'S CHEESECAKE Combine crumbs, walnuts and butter, mixing well. Reserve 3 Tbsp. of mixture; press remaining crumb mixture into bottom and sides of 9-inch spring form pan. FILLING: 3 eggs, beaten 9 oz. Hahn's Cream Cheese Plain (softened) Cup sugar 4 tsp. salt 2 tsp. vanilla 2 tsp. almond flavoring 3 Cup sour cream Combine eggs, Hahn's Cream Cheese Plain, sugar, salt, and flavorings in a bowl; beat until smooth. Blend in sour cream; pour cheese mixture into prepared pan. Sprinkle with reserved crumbs. Bake at 375 0 F degrees for 35 minutes or until set. Chill for at least 5 hours. Yield: 0 servings.