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Marinated Cheese

marinated-cheese-recipeIsn’t this a beautiful appetizer?  My friends and neighbors, Jillian and Thad brought it over not too long ago for us to snack on while we finished grilling dinner…and it was F-A-B-U-L-O-U-S!  Jillian gladly let me snap a quick picture and jot down the recipe.  This marinated cheese appetizer is easy to put together and can be done the night before.  It’s one of those dishes that is not only eye catching, but a favorite at parties.  You might want to make extra, because it goes fast!

*Important Note:  Jillian suggests using a cheese wire slicer like this one for smoothly sliced cheese.  Also, she places the cream cheese in the freezer for about 10-20 minutes prior to slicing to firm it up and allow for more even cuts of this soft cheese.

wire-cheese-slicerTry this great appetizer at your next party!  It’s perfect for a wine tasting party too!

Marinated Cheese

Marinated Cheese

Ingredients

  • 1 (8 oz.) block sharp cheddar cheese
  • 1 (8 oz.) package cream cheese
  • Marinade:
  • 1/2 c. olive oil
  • 1/3 c. white wine vinegar
  • 3 T. chopped fresh parsley
  • 3 T. chopped fresh basil
  • 3 T. minced green onions
  • 3 cloves garlic, minced
  • 1 (2 oz.) jar diced pimiento, drained
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper

Instructions

  1. Combine all marinade ingredients in a jar; cover tightly and shake vigorously. Set aside.
  2. Make sure cheeses are well-chilled (you can put them in the freezer for about 10-20 minutes). Cut block of cheddar in half lengthwise; then cut crosswise into 1/4"-thick slices. Set aside. Cut the cream cheese, following the same procedure. Arrange cheese slices alternately in a shallow baking dish, standing slices on ends. Pour marinade over cheese slices. Cover and refrigerate at least eight hours or overnight.
  3. To serve, transfer cheese slices, with a large spatula, to a serving platter in the same alternating pattern. Spoon marinade over the cheese. Serve with assorted crackers.
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German Chocolate Snack Cake

german chocolate snack cakeSoutherners put their heart and soul into their cooking, and take great pride in bringing a smile to a loved one’s face when they bite into one of their delicious creations.  And no dinner is quite complete without something sweet! So, when I was recently contacted by the publishers of Southern Living Classic Southern Desserts letting me know that their new dessert book was being released, and asked me to do a recipe feature, I was honored and super excited to say the least, and couldn’t wait to get my hands on it!

The book is beautiful and packed full of delicious desserts!  I devoured each page, taking in the beautiful pictures and reading the recipes and history of them.  I truly found Classic Southern Dessert recipes, like Summertime Peach Ice Cream, Fresh Georgia Peach Pie, Classic Southern Triple-Decker Strawberry Cake, Pecan Pie…this list goes on and on.

Southern-Living-Classic-Southern-Desserts

Flipping through this book, I had a hard time choosing what to make but ultimately decided to make the German Chocolate Snack Bars.  They were very easy and delicious!  I thought they tasted like a dense brownie with a cheesecake topping.  They’re easy to pick up and eat by hand, making them perfect for packing in a lunch or taking to a potluck!

They actually turned out looking very similar to the photo in the book:

german-chocolate-snack-cake

German Chocolate Snack Cake

German Chocolate Snack Cake

Ingredients

  • 1/2 cup chopped pecans
  • 1 (18.25-oz.) package German chocolate cake mix
  • 4 large eggs, divided
  • 1/2 cup butter, melted
  • 1 (16-oz.) package powdered sugar
  • 1 (8-oz.) package cream cheese, softened

Instructions

  1. Preheat oven to 350°. Arrange pecans in a single layer in a shallow pan. Bake pecans 5 to 7 minutes or until lightly toasted and fragrant. Remove from oven. Reduce oven temperature to 300°.
  2. Stir together cake mix, pecans, 1 egg, and butter; press mixture into bottom of a lightly greased 13- x 9-inch pan.
  3. Beat powdered sugar, softened cream cheese, and remaining 3 eggs at medium speed with an electric mixer until smooth. Spoon powdered sugar mixture over batter in pan, spreading to edges.
  4. Bake at 300° for 1 hour. Let cake cool completely (about 1 hour). Remove cake from pan to a cutting board, and cut into 2 1/2- to 3-inch squares.
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Buttermilk Pound Cake

Buttermilk Pound Cake

This recipe for pound cake is one of the best I’ve ever had and hails from Huntsville, Texas where a great friend and cook shared it with me.  Mrs. Lanier heard that my husband loves pound cake and while we were visiting one evening, she wielded her recipe box out touting that she had received [...]

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Greek Tostados

Greek Tostados

OK.  Now you’ve made the Grilled Steak Gyros, Hummus, and Tzatziki Sauce and you might have leftovers, so why not throw together Greek Tostados?  That’s what I did for this recipe and it was a huge hit with our family! Print Greek Tostados Ingredients8 whole pita breads 1 cup hummus 1 pound chopped steak, grilled [...]

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Hummus

Hummus

Hummus seems to be all the rage today, especially as a low fat healthy alternative to dip.  You can use it with fresh veggies, as a sandwich spread, or to dip with fresh pita bread (my favorite!).   Hummus can be bought at most supermarkets, but it’s super easy to make at home with just a [...]

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Grilled Steak Gyros

Greek Gyros

My daughter, Lexie, has an obsession with the Greek culture.  Most of it stems from learning Greek mythology in school and reading the popular Perseus Jackson book series.  So, whenever she has the option, she likes to try Greek foods.  I don’t have much experience cooking Greek recipes, so I’m trying different ones.  Gyros are [...]

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