Ingredients:

• 1 lb breakfast sausage
• 8 oz cream cheese, softened
• 2 cans (8 oz each) refrigerated crescent roll dough
• 1/2 cup shredded cheddar cheese (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, cook the sausage over medium heat until no longer pink; drain any excess fat.
3. Reduce heat to low, add cream cheese to the skillet with the sausage, and stir until well combined and creamy.
4. Remove from heat.
5. Stir in garlic powder, onion powder, salt, and pepper.
6. Unroll crescent roll dough and separate into triangles.
7. Spoon a portion of the sausage mixture onto the wider end of each triangle, sprinkle with cheddar cheese if using, then roll up starting from the wide end and place on a baking sheet.
8. Bake for 11-13 minutes or until golden brown.

Prep Time: 15 minutes | Cooking Time: 13 minutes | Total Time: 28 minutes
Kcal: 310 kcal | Servings: 8 servings

Ingredients

• 500 g full fat cream cheese
• 1/2 cup biltong, finely chopped
• 1 tbsp paprika
• 2 tsp chilli flakes, optional
• Salt and pepper to taste
• 1/2 cup flour
• 2 eggs, beaten
• 1/2 cup bread crumbs

Directions

1. Combine the cream cheese, biltong, paprika, chilli flakes in a mixing bowl.
2. Season to taste.
3. Form the biltong balls
4. In 3 bowls place flour, egg and bread crumbs.
5. Roll in light flour
6. Cover with egg
7. Roll in breadcrumbs
8. Fry the balls in oil
9. Drain on paper towel
10. Serve with salad, chips, mash, pasta or dipping sauce of choice

Ingredients:

• 1 box strawberry cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 8 ounces whipped topping (like Cool Whip)
• Fresh strawberries, for garnish (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Prepare the strawberry cake mix according to the instructions on the box, using the water, vegetable oil, and eggs.
3. Set aside.
4. In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
5. Gently fold the whipped topping into the cream cheese mixture until well combined.
6. Fill each cupcake liner halfway with the prepared strawberry cake batter.
7. Spoon a dollop of the cream cheese mixture into the center of each cupcake.
8. Top the cream cheese mixture with another spoonful of strawberry cake batter, covering the cream cheese layer.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Remove the cupcakes from the oven and let them cool completely on a wire rack.
11. Once cooled, garnish with fresh strawberries, if desired.
12. Serve and enjoy!

Prep Time: 15 minutes | Cooking Time: 18-20 minutes | Total Time: 35-40 minutes
Kcal: 240 kcal | Servings: 24 cupcakes

Ingredients:

Banana Cake:

• 1/2 cup (1 stick) butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 cup sour cream (full-fat is best)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mashed bananas (about 3 bananas)

Cream Cheese Frosting:

• 1/2 cup (1 stick) butter, softened
• 1 bar (8 oz) cream cheese (full-fat is best)
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 2 tablespoons heavy whipping cream

Directions:

1. Preheat oven to 350°F.
2. Grease a 9×13-inch baking dish and set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, sour cream, and vanilla extract, mixing well.
5. Gradually blend in the flour, baking soda, and salt.
6. Stir in the mashed bananas until just combined.
7. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
8. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely.
10. For the frosting, beat together the butter and cream cheese until smooth.
11. Add the vanilla extract, powdered sugar, and heavy cream, beating until creamy.
12. Spread the frosting over the cooled cake.
13. Slice and serve.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + cooling | Kcal: 350 kcal | Servings: 18 pieces

Ingredients:

• 2 (8 ounce) cans refrigerated crescent roll dough
• 2 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 teaspoon vanilla extract
• ½ cup margarine, melted
• ¼ cup white sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Grease a 9×13-inch baking pan.
3. Unroll one can of crescent rolls and press the dough into the bottom of the prepared pan.
4. Set the second can aside.
5. Mix together cream cheese, 1 cup sugar, and vanilla in a medium bowl until smooth and creamy.
6. Spread this mixture over the crescent dough layer.
7. Unroll the second can of crescent rolls and lay the dough on top of the cream cheese mixture; do not press down.
8. Pour melted margarine over the entire pan.
9. Combine the remaining 1/4 cup sugar and cinnamon in a small bowl; sprinkle this mixture on top.
10. Bake in the preheated oven until the top is crisp and golden, about 25 to 30 minutes.
11. Once cool, cut into 24 squares.

• 4 large bread rolls or 1 round artisan bread loaf
• 8 oz (225g) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup parmesan cheese, grated (optional)
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the softened cream cheese, butter, minced garlic, parsley, oregano, and a pinch of salt and pepper.
3. Mix well until all ingredients are fully incorporated. If you’re using parmesan, mix it in as well.
4. Take each bread roll and make deep criss-cross cuts, being careful not to cut all the way through. If using a bread loaf, make the cuts about 1 inch apart from each other.
5. Using a knife or a spoon, stuff the cream cheese mixture into the cuts of the bread. Make sure to fill them generously.
6. Drizzle the olive oil over the stuffed bread rolls. This will help them get a nice golden color.
7. Place the stuffed bread rolls on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for about 15-20 minutes or until the bread is toasted and golden brown on top.
9. Remove from the oven and let it cool for a few minutes.
10. Serve warm and enjoy the melty, garlicky goodness!

Tips:
For an extra kick, add a pinch of red pepper flakes to the cream cheese mixture.
You can also add finely chopped chives or green onions for additional color and flavor.
If you like your bread extra cheesy, sprinkle some shredded mozzarella on top before baking.

Mascarpone (often mispronounced as “marscapone”) offers a rich, creamy, almost buttery flavor to dishes such as tiramisu. It can be difficult to find, however, and is often relatively expensive compared to other, more common foods such as cream cheese. While you will not obtain quite the same flavor from cream cheese as from mascarpone, you can successfully use it as a substitute. Plain cream cheese works fairly well, but blending it with other ingredients can make an even better replacement for mascarpone.