Tag: cream cheese

Appetizers

Cranberry Salsa

cathysmahaLeave a comment

Cranberry Salsa is the perfect appetizer for the holidays. I am not a fan of too much spice but i jalapeno is just right for this dish. I served the Cranberry Salsa over softened cream cheese with crackers, tortilla chips, and cubes of sourdough bread. In addition I had very thinly sliced piecs of serrano ham. A piece of the bread with cream cheese, salsa and a bite of serrano ham…to die for!

After Thanksgiving, I made a turkey sandwich topped with the salsa and it was sooo good. Definitely worth making this holiday season!

Cranberry Salsa

INGREDIENTS:
  • 12 ounces fresh cranberries
  • 3/4 cup granulated sugar, (add more to taste)
  • 1 jalapeno, seeded and chopped coarsely (leave the seeds in if you like it spicy)
  • 1/2 cup cilantro
  • 4 green onions
  • 2 tablespoons lime juice
  • pinch of salt
  • 2 (8 ounce) blocks of cream cheese
  • Crackers or tortilla chips
DIRECTIONS:
  1. Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.
  2. This makes enough to cover two blocks of cream cheese. Some people prefer to spread the cream cheese on a serving dish with the salsa on top. I prefer to just pour it on top of a block of cream cheese.
  3. Depending on how tart your cranberries are you may want to add more sugar. This last batch I added a total of 1 cup of sugar.
  4. NOTE: Wheat thins or triscuits are great for serving with this because they are sturdy and won’t break. I love it with Ritz crackers but they are too soft and will break with dipping. If you want to use them just make sure you have a spreader with the salsa. As with all salsa, the quantities are approximate and you can adjust to your own preferences. I have kept this in the fridge for up to 10 days and it was still good! I’m not a food safety expert but it does last for a while.

Recipe from Thegirlwhoateeverything.com

Breads · Breakfast

Easy 3 Ingredient Bagels

cathysmahaLeave a comment

Who ever heard of such an easy recipe for bagels? I had to try this recipe and I was so surprised at how delicious they were. I ate one fresh from the oven with cream cheese and the next day I toasted one and also served with cream cheese. Delish! I shared with the family and they agreed that they were delicious. I only dipped the egg-washed dough in Everything But the Bagel seasoning but additional salt could be added.

Easy 3 Ingredient Bagels

INGREDIENTS:
  • 3 cups All purpose flour
  • 3 cups Greek yogurt
  • 4 1/2 tbs Baking powder
  • 1 1/2 cups
  • Everything bagel spice
  • Salt (optional)
  • 1 large Egg
DIRECTIONS:
  1. Preheat over to 400F and line a baking sheet with parchment paper.
  2. Into a bowl pour in flour, greek yogurt, salt, baking powder, and salt. Using a wooden spoon mix together until a shaggy dough forms. Pour out onto a lightly floured surface and knead the dough with your hands for about 2 minutes. 
  3. Divide the dough into 9-12 equal sized balls. Using your thumb and index finger pinch through the middle to form a hole in the middle of each ball. Gently stretch them and then place on a parchment lined baking sheet.
  4. Brush on egg wash and them gently drop the egg washed side of the bagel into the everything bagel seasoning. Feel free to use any flavouring you like. 
  5. Place the bagels on the baking sheet and bake for 30 minutes. Remove from the oven and allow to cool. Toast and enjoy.

Recipe from East Coast Kitchen

Appetizers · Holidays

Cranberry Pepper Jelly

cathysmahaLeave a comment

A tangy, yet spicy jelly on top of a mild cheese is such a wonderful appetizer. I’ve enjoyed many of these appetizers through the years but Christmas 2021, I made my own! After the epic fail of Grape Jalapeno jam a few years ago, I was a little nervous. Never fear, this recipe is a winner! Other than cleaning and chopping the jalapenos, this was an easy recipe and yielded 7 half pints of Jelly and a little more to enjoy immediately! It was wonderful on top of cream cheese or brie. It would be marvelous with chicken or fish, too.

It you make homemade Christmas gifts, I would highly recommend this for friends and family!

Cranberry Pepper Jelly

INGREDIENTS:
  • 2 cups fresh or frozen cranberries (I used a 12 oz. package of fresh cranberries)
  • 1 cup jalapeno
  • 2 cups cider vinegar
  • 1 cup water
  • 4 cups sugar
  • 6 tbsp. Ball RealFruit™ Low or No-Sugar Pectin
DIRECTIONS:
  1. Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
  2. Add vinegar and water to large stock pot.
  3. Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
  4. Add peppers and cranberries to the vinegar and water to pan.
  5. Bring to boil.
  6. Reduce heat.
  7. Simmer for about 10 minutes until everything is soft.
  8. Strain out the cranberries and pepper mixture with a slotted spoon to a food processor or blender.
  9. Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
  10. Return to the saucepan.
  11. Add sugar/pectin mixture. Bring to rolling boil.
  12. Add the remainder of the sugar.
  13. Bring back to a full rolling boil. Boil hard for 1 minute.
  14. Fill hot jam into hot jars.
  15. Wipe rims.
  16. Attach lids. Tighten bands finger tip tight.
  17. Process in water bath canning pot for 15 minutes. Turn of heat, allow jars to sit in hot water for at least 5 minutes.

Recipe from blinkysculinarycarnival

Appetizers · Desserts

Funfetti Dip

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Funfetti Dip is an easy dessert, especially for kids. Who doesn’t love to dunk a Nilla Wafer or animal cracker into a yummy dip. We served this for a baby shower but it would be great for a kids or adult party.

Funfetti Dip

INGREDIENTS:
  • 1 box Funfetti cake mix (unprepared)
  • 8 oz cream cheese softened
  • 8 oz cool whip thawed
  • 1/2 cup milk
  • Sprinkles for topping
DIRECTIONS:
  • Cream together cream cheese and whipped topping until smooth with a hand mixer.
  • Add cake mix (unprepared) and half of the milk and mix, gradually adding in more milk until desired texture is established.
  • Top with extra bright colored sprinkles
  • Serve with Nilla wafers, animal crackers or graham crackers
  • Enjoy!

Recipe from EatingonaDime

Appetizers · Family Favorites · Holidays

Smoked Salmon Dip

cathysmahaLeave a comment

Dips and appetizers are a staple for the holidays.  In 2020, we will not be having the large holiday parties and gatherings, but we can still enjoy our favorite foods and traditions in our homes.

Ina Garten’s Smoked Salmon Dip is an easy, delicious dip that last well in the refrigerator for a day or two.   Smoked Salmon is a favorite of mine, anytime of year, but dip time is holiday time!

SMOKED SALMON DIP

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

  • Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
  • Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix.
  • Add the smoked salmon and mix well.
  • Chill and serve with crudites and/or crackers.

RECIPE FROM INA GARTEN 

Breakfast · Family Favorites · New Traditions

Big Country Breakfast Bread Pudding

cathysmahaLeave a comment

Breakfast casseroles are always a treat and easy peasy when you make it the night before.  This casserole has a wonderful cream cheese surprise in many bites.  Why have I never thought of that?

Serve this dish with a wonderful fruit bowl, a cup of hot coffee (or tea), and great conversation.

BIG COUNTRY BREAKFAST BREAD PUDDING

1 loaf Brioche bread, cubed (I used French Bread)
1 cup heavy cream (I used half & half)
1 /2 cup milk
9 eggs
4 oz. can chopped green chiles
2 c. + 1 c. shredded sharp white cheddar (or any shredded cheese of your liking)
4 oz. cream cheese, cubed
10 oz. browned breakfast sausage (optional)
5 strips of applewood smoked bacon, cooked until crisp, chopped (optional)
1/2 teaspoon salt & 1/2 teaspoon pepper (or 1 tsp. McCormick’s Montreal Steak Seasoning)

  • Spray a 9×13″ extra deep baking dish and place 1/2 to 2/3 of the bread cubes in the dish.
  • Crack eggs into a large mixing bowl, add cream, milk, salt and pepper. Whisk until smooth.  Reserve 1 to 1.5 cups of mixture and pour remaining over the bread cubes.
  • Spread green chiles on top of bread. Sprinkle with 2 cups of shredded cheese.  Lightly press the bread down to aid in absorption of the egg mixture.  Top with cream cheese, sausage and bacon, if desired.
  • Top with remaining bread and pour reserved egg mixture over the bread. Sprinkle with remaining cheese. Sprinkle with a bit more salt and pepper, if desired.
  • The next morning, preheat oven to 375 degrees.
  • Bake on middle rack for 45-55 minutes or until the center is firm. Cover the bread pudding with foil about halfway through the cooking time and remove for the last 5 minutes or so.
  • Serves 12.

Recipe adapted from foodforayear.com

 

 

Appetizers · Family Favorites · Holidays

Snowman Cheese Dip

cathysmahaLeave a comment

During the holidays there are so many parties and potlucks and it’s fun to make something that people remember. Charlene, an AT&T co-worker, shared this recipe several years ago after she brought this to one of our office potlucks.

The first time I made it, I had the snowman standing upright. Big mistake, no one wanted to dip into it and have Mr. Snowman tumble. Give Mr. Snowman a rest on a platter and surround him with crackers.  He’ll be a big hit!

Snowman Cheese

 SNOWMAN CHEESE DIP

1 tub whipped cream cheese
2-8 ounce bars cream cheese
4 ounces dried beef, chopped
1 teaspoon garlic powder
1 teaspoon horseradish
1 tablespoon dried parsley
bunch of green onions

  • Mix cream cheese bars and chopped dried beef.  Add chopped green onions (white part only). Blend in garlic, horseradish and parsley.
  • Form into 3 balls (small, medium and large) using waxed paper.  Stack into snowman shape using a toothpick to attach. (NOTE:  I lay the snowman down on the platter)
  • Spread whipped cream cheese over snowman using wet knife. Garish and serve with crackers, carrots, pretzels.

Garnishes:

  • rosemary branches or broken pretzel twists for arms
  • black olives cut into pieces for mouth & buttons
  • tiny baby carrot for nose
  • dried cranberries for halo
  • piece of red pepper for heart
  • green onion tops for scarf
Gluten Free · New Favorite · Poultry

Crock Pot Chicken Cream Cheese Chile

cathysmaha2 Comments

Crock pot meals are the best…easy with so many options.  I love the Salsa chicken recipe that daughter, Megan, shared with me a while ago.  This recipe sounded very similar but with the addition of cream cheese.  YUM!

I used almost 2 pounds of chicken strips vs. the 2 chicken breasts called for.  It was delicious but in the future I would use about 1 pound of chicken for this recipe. Great over rice, in a burrito, over a baked potato…or invent your own combination!

CROCK POT CHICKEN CREAM CHEESE CHILE

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 small can mild green chiles
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

  • Put the chicken in the crock pot.
  • Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chile powders.
  • Stir to combine, then top with the cream cheese.
  • Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
  • Shred the chicken into large pieces and serve over rice. Can also serve in tortillas or taco shells.
Recipe from http://completerecipes.com/Crock-pot-cream-cheese-chicken-chile.html
Family Favorites · Gluten Free · New Favorite

Easy Peasy Appetizer…Mozzarella and Raspberry Chipotle Jam

cathysmahaLeave a comment

Now that I’m MUCH older, I’m feeling a little lazy around the postings so taking it easy for a week or two and celebrating the rest of my birthday month.

Even though I’m feeling lazy, sometimes you want a wonderful appetizer but don’t feel like putting a lot of time into it.  Are you with me?

Many years ago a popular appetizer was a brick of cream cheese with jalapeno jelly and it is still a favorite but I like to shake it up a little.  I purchased a fantastic jar of Shirley Ann’s Raspberry Chipotle Jalapeno Jam a while back and paired it with slices of Buffalo Mozzarella with crackers and sliced baguette. Yummo! It would be equally wonderful with a fine Brie.

Here’s to a lazy August day!

New Favorite · Skinny

Salmon Ball Appetizer…Skinny Treat!

cathysmahaLeave a comment

Salmon is a favorite and flavorful, skinny recipes are even better. Easy, tasty and skinny. Can’t beat that!

SALMON BALL APPETIZER

2 cups canned salmon, drained, flaked, and skin/bones removed
8 ounces reduced fat cream cheese, softened
1 tablespoon finely shopping onion
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped almonds
3 tablespoons chopped parsley

  • Combine the salmon, cream cheese, onion, lemon juice, horseradish, salt and liquid smoke. Mix thoroughly. Refrigerate for a minimum of 4 hours until firm. Form into a ball.
  • In a separate bowl, combine the almonds and parsley. Roll the salmon ball into the almond/parsley mixture. Refrigerate an hour until chilled.
  • Serve with vegetables (or crackers).

Recipe adapted from The South Beach Diet Cookbook