MELON BALLER SUBSTITUTE RECIPES

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CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON | ALLRECIPES



Cucumber Cups with Dill Cream and Smoked Salmon | Allrecipes image

Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.

Provided by RuthE

Categories     Appetizers and Snacks    Seafood

Total Time 40 minutes

Prep Time 40 minutes

Yield 24 cucumber cups

Number Of Ingredients 8

1?? large cucumbers
4 ounces cream cheese, softened
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
½ teaspoon fresh lemon juice
¼ teaspoon ground black pepper
4 ounces smoked salmon, cut into 2-inch strips
24 small fresh dill sprigs

Steps:

  • Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
  • Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

Nutrition Facts : Calories 49.4 calories, CarbohydrateContent 1.5 g, CholesterolContent 12.6 mg, FatContent 3.8 g, FiberContent 0.2 g, ProteinContent 2.7 g, SaturatedFatContent 2.2 g, SodiumContent 103.3 mg, SugarContent 0.6 g

PUMPKIN-CREAM CHEESE STREUSEL MUFFINS RECIPE | MYRECIPES



Pumpkin-Cream Cheese Streusel Muffins Recipe | MyRecipes image

These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese morsel right in the center. The cream cheese filling ensures these pumpkin muffins stay moist and delightful up until the minute they’re devoured—no butter spread necessary. Whether you’re making these for company or to satisfy your own sweet tooth, these pumpkin cream cheese muffins are the perfect treat for fall mornings.

Provided by Julia Dowling Rutland

Total Time 50 minutes

Prep Time 30 minutes

Yield Makes 2 dozen

Number Of Ingredients 14

8 ounces cream cheese, softened
½ teaspoon vanilla extract
2?¾ cups sugar, divided
3?? cups all-purpose flour, divided
3 teaspoons ground cinnamon, divided
4 tablespoons chilled butter
½ teaspoon ground cloves
½ teaspoon ground nutmeg
2 teaspoons baking soda
1?½ teaspoons salt
3 large eggs, lightly beaten
1 (15-ounce) can pumpkin
1 cup vegetable oil
½ cup milk

Steps:

  • Preheat oven to 375°. Line 2 (12-cup) muffin pans with paper liners.
  • Stir together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside.
  • Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl; cut in butter with a fork or pastry blender until large crumbs form. Set aside.
  • Combine remaining 3 cups flour, remaining 1 3/4 cups sugar, remaining 2 teaspoons cinnamon, cloves, and next 3 ingredients in a large bowl. Whisk together eggs, pumpkin, oil, and milk in a medium bowl; stir egg mixture into flour mixture just until moist. (Do not overmix.)
  • Spoon half of batter into prepared muffin pans. Dollop about 1 tablespoon reserved cream cheese mixture in center of batter, and top evenly with remaining batter. Sprinkle with reserved streusel mixture.
  • Bake 20 to 23 minutes. Remove from pans; cool on a wire rack.

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