Cream Cheese

Ingredients

1 pound (540 g) of boneless, skinless turkey breast

5 ounces (150 g) of thawed chopped spinach (drained)

1 ounce (30 g) of creamy blue cheese

1 ounce (30 g) of cream cheese

¼ cup (60 ml) of finely chopped onions

2 cloves (5-10 mg) of pressed garlic

2 teaspoons (10 ml) of Dijon mustard

2 teaspoons (10 ml) of Basil

1 teaspoon (5 ml) of Oregano

1 tablespoon (15 ml) of olive oil

1 teaspoon (5 ml) of Paprika

½ teaspoon (2.5 ml) of Italian seasoning

¼ teaspoon (1.25 ml) of pepper

Preparation

Preheat oven to 350°F (175°C).

Rinse and pat dry turkey breast. Filet the hump of the breast to flatten.

Place breast between two sheets of wax paper, and pound breast with flat side of a mallet until meat is about 1 inch (2.5 cm) thick.

In a small bowl, combine spinach, blue cheese, cream cheese, onions, garlic, mustard, basil, and oregano. Mix well.

Coat breast with the spinach mix. Roll and tie together using butcher string.

Coat outside in olive oil, then spread paprika, Italian seasoning, and pepper.

Add water to the roasting pan, place atop a grill and place in the oven.

Roast in the oven for about 60 to 90 minutes until the meat is no longer pink in the middle.

Let stand for 10 minutes before slicing. Cut into slices and serve.

A cake infused with a cinnamon and brown sugar swirl. When served with cream cheese, this evokes nothing less than the image of a cinnamon bun cake! Yummy!

Ingredients

Cinnamon Swirl Cake

1 cup (235 ml) of milk
1 teaspoon (5 ml) of white vinegar
3 tablespoons (45 ml) of brown sugar
1 tablespoon (15 ml) of ground cinnamon
2 cups (470 ml) of flour
½ teaspoon (2.5 ml) of baking soda
1 teaspoon (5 ml) of baking powder
½ teaspoon (2.5 ml) of salt
¼ cup (60 ml) of soft butter
1 cup (235 ml) of sugar
2 large eggs

Cream Cheese Topping

3 tablespoons (45 ml) of cream cheese (softened)
3 tablespoons (45 ml) of milk
½ cup (235 ml) of icing sugar

Preparation

Cinnamon Swirl Cake

Pre-heat oven to 350°F (180°C).
Butter or grease a 9 inch (22 cm) bundt pan. As an additional precaution, dust pan with 1 tablespoon (15 ml) of flour, tapping the powder around all surfaces and discarding any remaining flour.
Combine milk, and vinegar in a cup then set aside.
In a small bowl, mix brown sugar, and cinnamon then set aside.
In another small bowl, mix flour, baking powder, baking powder, and salt then set aside.
In a large bowl, mix butter and sugar until you have a creamy consistency. Add eggs, and vanilla extract and repeat process.
Add about ⅓ of the milk mix to the large bowl, followed by ⅓ of the flour mixture. Use a mixer until you have a consistent finish. Repeat this process until both milk and flour mix are exhausted.
Pour ½ of batter into bundt pan. Tap contents to give it a flat finish, then add ½ of contents of cinnamon mix. Use a knife to make swirl patterns into the batter.
Add remaining half of cinnamon mix, then remaining batter to the bundt pan. Make sure there are no cinnamon pockets exposed as these will burn during the cooking process.
Cook for 30 to 45 minutes until ready. Test with a toothpick to make sure the inside is cooked.
Set aside and let cool for 5 to 7 minutes.
Remove from pan, prepare cream cheese glaze.

Cream Cheese Topping

Mix in alternating portions of milk and icing sugar in a bowl containing cream cheese.
Repeat until you have a smooth, creamy consistency. With the rough consistency of pudding.
Pour and spread over cake, allowing it to drip over the sides of the cake.