Captain Rodney's Cheese Bake

Now, this is not MY recipe but I had to share it with you.  I was introduced to this dish almost a year ago.  A friend at work brought this to a pot luck and we ate everything but the pot she brought it in!  This is RIDICULOUSLY Good Stuff.  I came across the glaze at a wonderful local gift shoppe today and it reminded me that I should make some to enjoy while we watch the football games with this weekend. 

1/2 cup mayonnaise (lite is fine)
One 8 oz pack cream cheese (room temperature - reduced fat is fine)
2 cups grated cheddar cheese (I don't skimp on the cheese...cheap cheese is oily)
2 green onions (finely chopped)
10 Ritz crackers (crushed)
8 slices bacon (cooked and crumbled) or 1 1/2 cups chopped pecans
1/2 cup of Captain Rodney's Boucan Glaze

The glaze must be shaken vigorously prior to pouring ( you need to get all the spices to mix).  It's easier if you flip the bottle upside down while you mix your cheeses....it gets a head start on those spices moving as this glaze is quite thick.

Mix mayonnaise, cream cheese, cheddar and onions in greased spring form pan. Top with crushed crackers and bake at 350° for 15 minutes. Top with bacon then glaze.  Allow to sit for 10 minutes then remove the sides of the dish.  Serve warm with crackers (I like a buttery cracker like Ritz but use your favorite).  Also good dipped with apple slices and celery.  There will be NO leftovers. 

If you have an oven appropriate pretty baking dish, you can certainly use that as well.  I've even taken the wild hair and added chopped pecans instead of bacon.  That will suit any vegetarian that you may need to feed.  It is still wonderful.  The glaze is usually found in gourmet / gift / kitchen shops or at some grocery stores.  You can also purchase it from the Captain Rodney web site.

Cookies and Cream Cupcakes

This will make your house smell heavenly!

1 Box White Cake Mix
1 Package of Chocolate Sandwich Cookies (generic is fine)
2 Cans of Prepared White Cake Frosting
Foil Lined Cupcake Liners
4 Eggs
1/3 Cup Canola Oil
1 Cup Water
Baker's Secret Baking Spray
Muffin Tin

You'll need to crush the cookies, I use a gallon zip lock bag and a small baseball bat.  It's cheaper than therapy and I hate cleaning up the food processor.  I'm pretty mighty with the bat so I double bag my cookies.  Squeeze all the air out, seal the bags - step out onto the patio, name those cookies after what frustrates you and whack away!  :)

Mix the white cake mix as directed.  I use whole eggs but you may choose to use the whites only if you prefer. When the batter is ready, add 1 cup of smashed cookies (I usually add twice that as I like a LOT of cookie in mine.)  Some add a whole cookie to the bottom then 1 cup of bits.  You do what suits you best.

Place the cupcake liners in the muffin tin.  I really prefer foil lined as they make your cupcakes come out so beautifully.  I spray each liner very lightly with a spritz of Baker's Secret Baking Spray. Fill cups 2/3 full of batter.  Bake at 350* for 15 - 17 minutes or until the centers are set.  Don't over bake, your cupcakes will be dry and crumbly.

Remove cupcakes form the baking tin and cool completely on a wire rack.  Whip the canned frosting to make it fluffier.  I whip mine right in the container, it makes one less thing to clean up.  Frost the cupcakes and garnish with remaining cookie bits.  These do not have to be refrigerated.  They are very pretty in presentation and are especially addictive!