Ginger Cookie And Cream Cheese Pear Salad Recipes

Steps:

• Drain the pear halves, reserving 1 tablespoon of syrup. In a small bowl, beat the cream cheese, sugar and reserved syrup until smooth. Fill pear halves; top with grapes.

Steps:

• Drain pears, reserving liquid. Add enough water to liquid to measure 1-1/2 cups; bring to boil in small saucepan. Chop pears; set aside.
• Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale and lemon juice. Pour 1 cup of the gelatin into 5-cup mold. Refrigerate about 30 minutes or until slightly thickened (spoon drawn through leaves definite impression). Arrange some of the pears in mold, pushing into gelatin in mold.
• Meanwhile, gradually add remaining gelatin to cream cheese in large bowl, mixing with wire whisk until well blended. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in remaining pears and pecans. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.

Steps:

• In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
• Place shredded lettuce piled high in the center of a bowl with edges. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.

Steps:

• In a small saucepan, add 1 cup of pear juice and bring to a boil.
• Remove from heat.
• In a large bowl combine dry lime gelatin with pear juice and stir until gelatin is dissolved.
• Chill until partially set.
• In a medium bowl, cream the cream cheese with milk until blended and smooth.
• In a small bowl, mash pears until smooth. Mix with the cream cheese mixture and mix until smooth.
• Combine gelatin mixture and cream cheese mixture and blend until smooth.
• Fold in cool whip.
• Pour into a mold or leave in a bowl and chill 2-3 hours or until set.

Steps:

• Gingersnaps -- Just add all the cookies to a baggie and crush with a rolling pin or meat mallet. You can also use a food processor, but the baggie is so much easier. About 2/3 will go to the cream cheese dressing and 1/3 for a garnish. Just set to the side.
• Cream Cheese Dressing -- In a small bowl, mix the cream cheese, mayonnaise and add 2/3 rd's of the ginger snaps, Mix well to combine. Set to the side room temperature.
• Dressing -- Mix the honey, orange juice and shallot. Once again, set to the side.
• Pears -- Peel the pears and cut into wedges.
• Salad -- In a medium size bowl, add the iceberg, romaine and a couple of tablespoons of the dressing and toss lightly.
• Plating -- For each plate, add the dressed lettuce, then top with 1 pear (or about 8 slices per plate) sliced in wedges and plated in a spiral around the center of the plate. Then, in the center add a spoon of the cream cheese mixture. Drizzle a little of the dressing over the pears and top with the chopped pecans and remaining gingerbread cookies.
• ENJOY! It is a sweet starter salad but it is absolutely great with the tangy cream cheese.