I have an 8oz block of cream cheese. What to make? Sweet or savory?
nicole___
4 months ago
I have basic ingredients on hand. No canned pumpkin. I do have 2 cans of kernel corn.
What would YOU make that uses 8oz's of cream cheese?
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Comments (17)
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I use my cream cheese for....
Comments (27)Here is a no fat, no calorie treat I make (ok, not really, but you can pretend it is. LOL): Cut the crust off pieces of really fresh, soft bread. I usually use white. Spread with softened cream cheese and roll up jelly roll fashion. Cut into 4-5 pinwheels. Dip the pinwheels into butter, then into a mixture of cinnamon and sugar. Bake at 350 for 8-12 minutes, depending on how browned you want them. Longer for crispy...which is what I like. I love these things. I used to make them for my boys when they were little. I still make them on occasion as a "memory jolt". I also sometimes add chocolate chips. (Using the new non-stick foil works really well with these...and they do not store well. You will have to eat them all at one sitting.)...See MoreSweet or savory?
Comments (20)Lavon, that looks much like how my dad would butter bread! Breakfast for me is mostly savory. Never sweet only, unless it's a roll & coffee but that's not breakfast to me, that's a snack. Eggs, meat (more than one kind is great too), potatoes (skip the onions & peppers - salad is for lunch - and make sure it's not too greasy), toast (good sourdough or wheat), coffee, water and occasionally some juice or a sugar-free soft drink. Now *that's* a breakfast to get you going on a cold day. Or a warm day. Or a moderate day. A good hearty breakfast lasts me all day too. I've never been one to require 3 meals a day plus snacks. Sometimes a pancake or two goes well with breakfast but I still want toast to go with the eggs. Eggs without toast? Blasphemy! (Dottie my dear, first you stick salad into Jell-O and now even into potatoes! And no toast? Yeowl ain't from around here aire ya?) And I mean I want toast, not a mouthful of flour some call a "biscuit" and an english muffin is for a breakfast sandwich or a burger. I always eat the eggs first before they get cold and finish up with the pancake or roll as sort of a dessert. I like the apricot syrup at Perkin's and Country Kitchen has a butter pecan syrup that's great. I don't like the fake "maple" syrup most places serve though so I seldom put much on there. I do enjoy Denny's "Lumberjack Slam" on occasion. 2 eggs, sausage, bacon and a small slice of ham, hash browns, toast, and 2 medium sized pancakes. Top it off with coffee and you have energy to work that day. I've even gone there at times and had it for lunch or supper. But the Denny's close to me changed hands and really went downhill so I don't go there often. Another diner close by had a good hand-patted hamburger patty with eggs breakfast but (heavy sigh) they now switched to a pre-formed frozen patty. So sad. It was so good. They got their meat from a butcher and it was flavorful, lean and so moist. But I suppose not enough bought it so they try to economize and go the easy route. There's a couple places around here who have a good reputation for omelets but they like to put the potatoes into the omelet. I prefer potatoes on the side. And for some reason I like an extra order of meat to have meat on the side too, and of course meat in the omelet with cheese. And no veggies (see above). What can I say, I'm a carnivore. So when I go to the hog trough I load up with meat, some eggs and go light on potatoes....See MoreNon-cheese savory filling
Comments (17)I like to fill ravioli with a filling of butternut squash and dress them lightly with some sage and browned butter. You could go the way of the Rueben with corned beef and sauerkraut, or lean toward a Michigan Upper Peninsula pastie with beef, potato and rutabaga. I do have a recipe for venison potstickers, but I'm sure you could sub another meat or poultry. Venison Potstickers Potsticker Filing: 1lb. ground venison 4 c. water 1-1/2 c. shredded or finely sliced cabbage ½ c. finely chopped green onion 1-1/2 Tbs. freshly grated ginger 2 Tbs. oyster sauce 2 Tbs. salt (for softening cabbage) 1 tsp. soy sauce 1 tsp. fish sauce (aka patis) Other Ingredients: 50 wonton wrappers bowl of ½ c. water (used as glue for sealing potstickers) ½ c. canola oil Instructions Combine cabbage, 4 c. water, and salt in medium bowl and let sit for 15-20 minutes, tossing every 5 minutes to make sure all cabbage is softened. In larger bowl, combine all other filling ingredients. Drain and rinse cabbage, and add to meat mixture. Mix in thoroughly. Line a baking sheet with parchment paper to hold raw dumplings. Assembling Potstickers: Place about 2 teaspoons of filling in center of wonton wrapper. Dip finger into water bowl, then line two adjacent sides of wrapper with water from finger. Fold the two dry sides of wrapper on top of the two water-lined sides and pinch closed (NOTE: make sure potsticker edge is completely sealed, otherwise the juices may run during cooking and your potstickers may dry out). At this point, your potsticker should look like a pudgy triangle. Fold each corner of the triangle in toward the center of the potsticker, using a little dab of water to ‘glue’ the corners down. Place assembled potsticker on parchment paper-lined baking sheet. Cooking Potstickers: Pour about ¼ c. canola oil into the bottom of large sauce pan and bring to medium high heat. When pan is nice and hot and evenly coated, line the bottom of the pan with one layer of potstickers. We were able to fit about ½ of the batch into our pan at a time. Fry potstickers over high heat until the bottoms look golden brown, about 3-5 minutes. Once bottoms of dumplings look nice and crispy, add enough water to submerge the bottom half of the potstickers. Cover pan with lid tilted so that steam can escape. Continue to cook until all water evaporated from pan and you hear the dumplings start to sizzle again, which can take anywhere from 5-10 minutes. Remove from heat and serve with either tongs or a spatula. If you are going to cook the whole batch in one go, place potstickers on foil-lined try (photo below), wipe out the bottom of pan with paper towel to get the crusty bits out, then add remaining ¼ c. of canola oil and start process again. Saving Potstickers: If you’re not going to eat all of the potstickers in one sitting, put the tray of raw dumplings in the freezer overnight. Make sure potstickers are not touching, otherwise they will freeze together. Once they are completely frozen, place them in a large zip-lock bag (or portion into smaller bags) and keep in freezer for up to a month. Dipping Sauce for Venison Potstickers ¼ cup light soy sauce ¾ tablespoon seasoned rice vinegar 1 teaspoon sugar 1 minced garlic clove, or more ½ teaspoon sesame oil ½ teaspoon red pepper flakes (optional) 1 teaspoon green onion ( thinly sliced) Instructions Mix all ingredients in a bowl. Use as dipping sauce. Annie...See MoreDesserts involving cream cheese? And whipping cream?
Comments (12)I don't have a T&T recipe that uses both cream and cream cheese, but I recently made this yummy frosting from HowToCookThat.net - tastes like milk chocolate: Chocolate Cream Cheese Frosting Recipe 115g (4.06 ounces) or 1/2 cup cream cheese 35g (1.23 ounces) or 3 Tbsp unsalted butter 230g (8.11 ounces) or 2 cups icing sugar 1/4 cup or 30g (1.06 ounces) cocoa powder Optional: 1-2 tsp.vanilla extract or bourbon Makes 1 1/3 cups of frosting Leave the butter and cream cheese out of the fridge to soften for at least an hour. Beat with an electric mixer until smooth and pale. Sift in the icing sugar and cocoa powder and beat until light and fluffy. I saw this recipe for a no churn ice cream that uses both whipping cream and cream cheese, but haven't tried it myself: https://grandbaby-cakes.com/no-churn-blueberry-cheesecake-ice-cream/...See More
chloebud
4 months agolast modified: 4 months agoYou could cut this tasty cheese ball/spread recipe in half.
Garlic-Herb Cheese Ball
Best made a day before serving. The ingredients can also just be mixed together and placed in a container to spread on crackers.
2 8-oz. pkgs. cream cheese, room temp.
2 small cloves garlic, minced
2 T. minced green onion
2 T. chopped fresh basil (or 1 1/2 to 2 tsp. dried)
2 T. chopped fresh dill (or 1 1/2 tsp. to 2 tsp. dried)
1/4 tsp. salt (or to taste)
Optional: Lemon pepper and chopped parsley, for garnishCombine everthing but the lemon pepper and parsley; mix well. Cover and chill. Form into ball. Lightly sprinkle cheese ball all over with lemon pepper, then sprinkle top with chopped parsley.
Note: If making a spread, mix in about 1/2 tsp. lemon pepper and sprinkle top with chopped parsley.
ETA - Next time you have 8 oz. of cream cheese I can guarantee mixing it with these ingredients does not disappoint…one jar Kraft Old English Cheese Spread, 4 oz. can diced green chiles (drained) and chopped green onion. Zap in microwave to melt cheeses together. Serve warm with tortilla chips or crackers of choice (I like Triscuits for this).
nicole___ thanked chloebud
seagrass_gw Cape Cod
4 months ago
Judi
4 months agonicole___
4 months agolast modified: 4 months ago
Cream cheese and cherry danish. It's just been put into the oven....🍒 Pillog suggested it...thank you!
carolb_w_fl_coastal_9b
4 months agolast modified: 4 months agonicole___ thanked carolb_w_fl_coastal_9b
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nicole___Original Author