Danish Pumpkin Spice

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Danish Pumpkin Spice! The mere mention of pumpkin spice sends people into a tizzy. It could be simply because it signifies the turning of a new season and screams, “limited time only!”. The crisp Autumn leaves, smell of woodsmoke, and anticipation of holidays looming on the horizon resurrect desires of nostalgia. We can’t help it. Longings of yesteryear where childhood memories and romantic flashbacks are pause for distraction. Family traditions and customs return to life. This is us.

DANISH PUMPKIN SPICE

Ingredients:

2 tubes crescent rolls (8 count each)

3/4 cup pumpkin purée

1/4 cup sugar

1 teaspoon vanilla extract

1 teaspoon allspice

1 egg, room temperature

1/3 cup pecans, chopped

2 ounces Neufchâtel cheese, room temperature

1/3 cup powdered sugar

1/4 teaspoon vanilla extract

1 teaspoon chestnut praline syrup

Instructions:

Preheat oven to 350°. Line a baking sheet with a silicone baking mat. Unroll crescent rolls into a rectangular shape. Cut along the seam to separate into two equal rectangles. Each rectangle will container four crescent rolls. Press seams together, cutting each rectangle into four squares. When you do this, you will have 8 squares from each tube. Place squares on the silicone baking mat before filling. In a mixing bowl, combine pumpkin purée, sugar, vanilla extract, allspice, and egg. Whisk until smooth. Spoon a heaping tablespoon of pumpkin spice mixture into the center of each square. Fold the edges around, by rolling and crimping, to form the Danish. Sprinkle chopped pecans over all. Bake 15 minutes, or until puffed and golden brown. Cool before glazing. Repeat with remaining dough. To make the glaze, beat Neufchâtel cheese until smooth. Gradually add powdered sugar. Stir gently. Add vanilla extract and chestnut praline syrup. Transfer glaze to a zipper sandwich bag. Snip off the tip of one corner. Squeeze bag to drizzle glaze in stripes over each Danish.

Turtle Cheesecake Cupcakes

What’s Cooking in Gail’s Kitchen? Equal Measures: Turtle Cheesecake Cupcakes! Every so often I succumb to my sweet tooth. At those times I admit, I throw caution to the wind. If I’m going to splurge on something sweet, I pull out all the stops. Hence, today’s feature includes a caramel pecan cookie dough crust, a sensuously satisfying vanilla cheesecake center, and a spectacular topping of sea salt caramel, chocolate chips, and sugared pecans that says, “Go all the way, you’re worth it!” Now you can be pampered as well.

TURTLE CHEESECAKE CUPCAKES

Ingredients:

16-ounce package refrigerated Pecan Turtle Cookie Dough, room temperature

16 ounces Neufchâtel cheese, room temperature

14-ounce can sweetened condensed milk

2 eggs

2 teaspoons vanilla extract

1/4 teaspoon sea salt

1/4 cup semi-sweet mini chocolate morsels

1/2 cup sugared pecans, chopped

1/3 cup caramel butterscotch ice cream topping

Coarse sea salt, for garnish

Instructions:

Preheat oven to 325°. Line muffin tins with cupcake papers to make 24 cupcakes. Cut each square portion of cookie in half. Place one section of dough in the bottom of each paper-lined muffin cup. Bake 12 minutes. Meanwhile, using a hand mixer and a medium-sized bowl, beat the Neufchâtel cheese, sweetened condensed milk, eggs, vanilla extract, and sea salt for 3 minutes. Scrape down the sides as needed. Spoon 3 tablespoons of cheesecake mixture over each cookie crust. Bake 18 minutes longer. Cool cupcakes on a wire rack. Refrigerate Turtle Cheesecake Cupcakes for one hour. Before serving, top each with mini chocolate chips and sugared pecans. Drizzle caramel butterscotch sauce over all. Garnish with a sprinkling of coarse sea salt.

Nutella Strawberry Dip

What’s Cooking in Gail’s Kitchen? Equal Measures: Nutella Strawberry Dip! Here’s a match made in Heaven for chocolate-lovers and strawberries. Try it at home and then think about something new for the next social gathering where you’re asked to bring something yummy to share. It’s so Strawberrylicious, my first word of advice is…double the recipe. You’ll have the ingredients on hand, so go for it. It’s easy to make, kid-friendly, healthy, and sweet. Next stop: Book Club, Girls Night Out, Birthday Celebration, Family Picnic, Block Party. The list goes on and on and on.

NUTELLA STRAWBERRY DIP

Ingredients:

3/4 cup Nutella Hazelnut Spread*

1/3 cup powdered sugar

8 ounces Neufchâtel cheese, softened

1 cup Cool Whip, regular or light*

1 cup mini chocolate chips, for garnish

Fresh Strawberries, sliced in half

Instructions:

Combine Nutella, powdered sugar, and Neufchâtel cheese in a bowl. Using a hand mixer, mix on Low until smooth. Fold in Cool Whip topping. Blend well. Pour into covered bowl. Kept refrigerated until ready to serve. Arrange sliced strawberries on a platter. Pour dip into a serving bowl. Garnish with mini chocolate chips.

*I receive no recompense for mentioning this product.

Knäckebröd Cucumber Salmon Crispbread

What’s Cooking in Gail’s Kitchen? Equal Measures: Knäckebröd Cucumber Salmon Crispbread! Some days time is in short supply and all we can hope for is a “working lunch”. At least you can treat yourself to something a little bit gourmet that says “I’m really worth it.” Knäckebröd whole grain crispbread is mighty enough to hold a layer of herbed cream cheese, a mini slice of seedless cucumber, wild Alaskan smoked salmon, fresh dill weed and chopped chives. How’s that for refueling your work day? Be forewarned: your coworkers may gather round the desk in curiosity while you’re nibbling away on finger food. Just hold up a single digit and keep nibbling. After all, it’s impolite to talk with your mouth full.

KNÄCKEBÖRD CUCUMBER SALMON CRISPBREAD

Ingredients:

4-6 slices Knäckebröd sourdough crispbread

8 ounces Neufchâtel cheese, softened

1 tablespoon Italian herb seasoning mix

2 mini seedless cucumbers, sliced

4 ounces Wild Alaskan applewood smoked salmon

Sprig of dill weed

Fresh chives

Instructions:

Combine Neufchâtel cheese and Italian seasoning mix. Stir until blended. Store in a covered container. To assemble, lightly spread crispbread with a layer of herbed cream cheese. Next add one or two slices of seedless cucumber. Top with smoked salmon. Garnish with dill weed and fresh chives.

Worcestershire Onion Dip

What’s Cooking in Gail’s Kitchen? The Color of Food: Worcestershire Onion Dip! Add a little drama to ordinary chip dip. Choose pan-fried sweet onions infused with agave nectar for that luscious caramel taste we adore so much. Pair it with a splash of Worcestershire sauce for spice and pizazz. Blend everything together for the most satisfying oniony taste. Refrigerate an hour and get the party started.

WORCESTERSHIRE ONION DIP

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

2 sweet onions, chopped

1/2 teaspoon sea salt

1/2 teaspoon black pepper

2 tablespoons agave nectar

1/4 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

4 ounces Neufchâtel cheese, room temperature

1/2 cup Greek yogurt

1 green onion, chopped

Instructions:

In a large skillet over medium heat, warm olive oil and butter. Stir in chopped onions, sea salt, and black pepper. Stir to coat. Cover and cook until onions are deep golden, about 30 minutes. Stir every 10 minutes to keep from scorching. Stir in agave nectar and garlic powder. Reduce to low heat and cook 15 minutes longer. Reserve one tablespoon of onion mixture for garnish. Set aside. Transfer caramelized onions to a food processor. Purée until only slightly chunky. Add Worcestershire sauce, Neufchâtel cheese, and Greek yogurt. Pulse until combined. Scoop into a bowl. Top with remaining tablespoon of caramelized onions and green onion snips. Refrigerate one hour before serving. Serve with chips, crackers, or pretzels.

Underwood Chicken Pâté

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Underwood Chicken Pâté! Sometimes you need a snack or an appetizer in a pinch for hungry grandkids, neighbors relaxing on the back porch, or late night munchies. A quick solution can be found in the kitchen pantry with premium quality canned meats. Simply add cheese, veggies, and spice for a people-pleasing dip that hits the spot. Adding a side of pepper jelly is a nice compliment to the creamy dip.

UNDERWOOD CHICKEN PÂTÉ

Ingredients:

8 ounces Neufchâtel cheese, softened

1/2 cup cheddar cheese, extra-sharp, finely shredded

2 tablespoons red onion, diced

1/3 cup celery, chopped

1/8 teaspoon celery seed

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

4.25 ounce can Underwood Chicken Spread

1 sprig of tarragon

Cilantro for garnish

Instructions:

In a medium mixing bowl, combine Neufchâtel cheese, cheddar cheese, red onion, chopped celery, celery seed, garlic powder, and red pepper flakes. Mix well. Fold in Chicken Spread and fresh tarragon leaves. Chill until ready to serve. Garnish with cilantro. Serve with toasted baguette slices or assorted crackers.

Old Mexico Street Poppers

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Old Mexico Street Poppers! As the garden brings forth a bounty of jalapeños, variety becomes the spice of life. Stuffed with cheese and veggies makes sinking your teeth into this spicy popper feel like eating from a Mexican cobblestone street vendor in Puerto Vallarta. Anything goes! Give your taste buds an “old town” vacation and then go shopping afterwards!

OLD MEXICO STREET POPPERS

Ingredients:

8 ounces Neufchâtel cheese, softened

1/2 teaspoon Mexican oregano, snipped

1/8 teaspoon garlic powder

1/8 teaspoon onion salt

1/4 teaspoon cumin powder

1/2 cup organic black beans, drained and rinsed

1/2 cup sweet corn, whole kernel

1/3 cup Monterey Jack cheese, shredded

1/2 cup panko bread crumbs

1/2 cup Mexican cheese blend cheese, shredded

2 tablespoons butter, melted

1/8 teaspoon taco seasoning

12 jalapeño peppers, cut lengthwise and seeded

1 tablespoon cilantro leaves, chopped

Instructions:

Preheat oven to 350°. Place a wire rack on a baking sheet. Spray with nonso like. Set aside. In a bowl, combine Neufchâtel cheese, Mexican oregano, garlic powder, onion salt, cumin powder, black beans, sweet corn, and Monterey Jack cheese. Mix well. Set aside. In another bowl, combine panko bread crumbs, Mexican cheese, melted butter, and taco seasoning. Mix well. Set aside. To prepare jalapeños, wear rubber gloves. Leaving the stem on, slice the upper third portion lengthwise. Discard top. Scoop out the seeds and discard. Divide filling evenly between jalapeños. Place on wire rack. Cover top of jalapeños with crumb topping. Press gently into cream cheese mixture. Bake 30-35 minutes or until tops are golden brown and jalapeños are tender. Garnish with cilantro. Serve warm.

Ginger-Orange Salmon Lettuce Cups

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Ginger-Orange Salmon Lettuce Cups! Is it an Appetizer or an Entrée? Both. Ginger paired with orange creates amazing flavor, not to mention health benefits galore. Adding grilled salmon for omega-3s is a bonus. But enough about that and back to the lettuce cup popularity. Anytime you cut down on calories, carbs, and gluten it adds up to guilt-free options. Mix things up with seasonal fruits, garden veggies, grilled seafood, and roasted meat for creative favorites. Anything goes!

GINGER-ORANGE SALMON LETTUCE CUPS

Ingredients:

1 cup grilled orange-ginger grilled salmon, flaked

4 ounces Neufchâtel cheese

1 tablespoon horseradish

1 tablespoon fresh dill, chopped

1 teaspoon capers

1 green onion, chopped

1/3 cup mandarin oranges

Bibb lettuce leaves

Fresh chives, for garnish

Ground Pistachio nuts, for garnish

Instructions:

Grill ginger-orange salmon according to package directions. Flake salmon; set aside to cool. In a small bowl, combine Neufchâtel cheese and horseradish until smooth. Gently fold in chopped dill, capers, and green onion. Spread onto Bibb lettuce leaves. Equally divide salmon over cream cheese mixture. Add mandarin orange slices. Garnish with fresh chives and pistachios. Refrigerate until ready to serve.

Buffalo Chicken Crostini

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Buffalo Chicken Crostini! Take a spicy hot dip, add the buttery texture of avocado, and finish it with the cooling sensation of natural yogurt. Now smile. You’ve just bitten into an appetizer-turned-meal after an exhausting day you’ll soon leave behind. This is how we treat ourselves right. You’re welcome.

BUFFALO CHICKEN CROSTINI

Ingredients:

8 ounces Neufchâtel cheese, softened

4 ounces goat cheese, room temperature

3/4 cup ranch dressing

1 tablespoon dry ranch seasoning mix

3/4 cup red hot sauce

2 cups cooked chicken, chopped

3/4 cup extra-sharp cheddar cheese, shredded

1 avocado, pitted

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

1 teaspoon lemon juice

1/3 cup Greek yogurt

1-2 green onions, snipped

1 baguette loaf, sliced and toasted

Instructions:

Preheat oven to 350°. In a large bowl, beat Neufchâtel cheese, goat cheese, ranch dressing, ranch dry seasoning, and red hot sauce. Fold in chopped chicken. Spread mixture into a prepared casserole dish. Bake 15 minutes. Sprinkle extra-sharp cheddar cheese over top. Bake 15 minutes longer. Meanwhile, using a mini chopper, combine avocado, garlic powder, sea salt, and lemon juice. Pulse until mixture is combined but still chunky. Set aside. To assemble crostini, spread creamed avocado over toasted baguette slices. Add a scoop of Buffalo Chicken dip. Dollop with Greek yogurt. Garnish with onion snips.