OK to use expired cream cheese?
khandi
15 years ago
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angelaid
15 years agomaureen_me
15 years agoRelated Discussions
Cream Cheese Recipes?
Comments (15)This one is wonderful for a breakfast. I really like that it is not overly sweet like many breakfast dishes are. And it's from Weight Watchers! Cheese Blintz 3/4c plus 3T flour 1/4c sugar 2-1/2tsp double-acting baking powder 1/8tsp salt 3 large eggs 1/2c butter or margarine 1/4c skim milk (I use 2%) 2-1/2c part skim ricotta cheese 8oz cream cheese, softened 2 large eggs 1/4c sugar 3T fresh lemon juice 1tsp grated lemon zest 1tsp grated orange zest dash salt Preheat oven to 300F, spray 9x13 baking pan with non-stick cooking spray-set aside. To prepare batter, in large bowl with electric mixer on medium speed, mix flour, sugar, baking powder, salt, eggs, butter and milk until just blended. (Do not overmix) To prepare filling, in separate large bowl, with electric mixer on low speed, combine remaining ingredients until blended. Pour half of batter into prepared pan. Gently pour filling on top, being careful not to mix layers.. pour remaining batter over cheese mixture. Bake 1-1/2 hours or until golden brown and set. let stand 10 minutes before cutting, or cover and refrigerate until ready to serve. (Can be served chilled or at room temperature.) Makes 10 servings If you are not necessarily looking for savory dishes, these are also good. Raspberry-Cream Cheese Muffins 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened 1/3 cup butter, softened 1 1/2 cups sugar 1 1/2 teaspoons vanilla extract 2 large egg whites 1 large egg 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup low-fat buttermilk 2 cups fresh or frozen raspberries 1/4 cup finely chopped walnuts Preheat oven to 350�. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350� 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack. Yield: 2 dozen (serving size: 1 muffin) CALORIES 142 (32% from fat); FAT 4.7g (sat 2.4g,mono 1.3g,poly 0.7g); PROTEIN 2.7g; CHOLESTEROL 19mg; CALCIUM 31mg; SODIUM 138mg; FIBER 1.1g; IRON 0.7mg; CARBOHYDRATE 22.6g Cooking Light, JUNE 2003 Linda...See MoreCookalong #25 --------- Cream Cheese
Comments (73)Well, I had good intentions, and got started, but ran out of time to meet tonight's deadline. DH and I went out today on a chicken coop tour of East Dallas. (which was lots of fun, but a whole nother topic) Then I had to clean the kitchen in order to cook in it. But, my little grandson (a month away from 3 yrs. old) and I did get started on Nate's carrot cake cookies, but since we didn't finish making the dough until an hour before his bed time, and the dough has to chill at least an hour, it'll be tomorrow before we bake them and do the cream cheese part. It doesn't matter. Both DGS and I had a great time mixing up the batter. He got to taste the flour, the sugar, the butter, and all the other ingredients as they went into the mix. No germaphobes need taste these cookies when they're done! Thanks Nate for the recipe, and the fun time with my grandson! Sally...See MoreLeft cream cheese out 24 hours
Comments (17)LOL Lpink. That is a scary thought isn't it?? I'll try to be brave. At least he's only across the river. What's an extra week or two for some creamcheese. LOL.. But he likes his ricotta cheesecake too, maybe he has some old rictotta that he wants to see if I can do a miracle on and save?? Hmmm.. interesting. Lou, you have mail....See MoreWhat would you do with fat-free cream cheese?
Comments (17)We can't get the fat free here, just the regular and "light" which is the neufchatel cheese. I prefer the light. My mom bought me a container of fat free from the US, and it was HORRIBLE. It was too sweet and it made me gag, it had a strong "fake sour cream" taste - like the sour cream part of the powder they put on sour cream and onion flavoured potato chips. Which of course make me gag too LOL. I can't eat a lot of cheese flavoured snack foods because of that creamy powder taste....See Moremaureen_me
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