chatnoir
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Post by chatnoir on Oct 3, 2016 10:21:24 GMT -5
I needed just a little for a recipe, and now want to use the rest before it gets moldy. Any and all suggestions are appreciated!!!
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Post by wallycat on Oct 3, 2016 10:34:24 GMT -5
I make a mexican dish that calls for 8 oz but 6 oz would be fine. Now to find it! And if you can't think of anything, you can freeze cream cheese
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emptynestmom
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Post by emptynestmom on Oct 3, 2016 11:42:03 GMT -5
You could make a double batch of Dried Cranberry Orange Scones... I used All That's Left Are the Crumbs Dried Cherry Mahlab Scones as my starting point. (allthatsleftarethecrumbs.blogspot.com/2014/06/dried-cherry-and-mahlab-scones-twelve-loaves.html)...or use the recipe as a starting point and create your own flavor for a second batch (i.e. ginger chocolate chip - use 1 1/2 tsp ground ginger, 1/2 cup crystalized ginger chips and 1/2 cup mini chocolate chips - instead of the orange peel and dried cranberries)
Dried Cranberry Orange Scones
Ingredients • ⅓ cup butter, cut into small pieces • 2½ cups all-purpose flour • ½ cup sugar • 1T grated orange peel • 2 teaspoons baking powder • ¼ teaspoon salt • ⅓ cup milk • 3 ounces cream cheese, softened • 1 egg, beaten • 1 cup dried cranberries • 1 cup powdered sugar • ¼ cup hot water ** Can also add small amount of white chocolate chips with the cranberries if desired
Preparation 1. Preheat oven to 400℉. And line a cookie sheet with Parchment Paper. 2. Combine flour, sugar, baking powder, orange zest, and salt in a bowl and cut butter in with a pastry blender or two butter knives until crumbly (or you can use your hands). 3. Add dried cranberries to the bowl. 4. Mix milk into softened cream cheese(I usually soften in microwave for 10-15 seconds), add egg and continue to stir until well-combined. 5. Combine cream cheese and flour mixtures in one bowl until dough forms a ball - if the dough is a little wet sprinkle some additional flour on top and gently knead it in. 6. Using a large cookie scoop drop mounds of dough onto a cookie sheet to make 12 scones. 7. (I will top with raw sugar crystals, if you don’t plan to glaze them, and pat down a little prior to baking 8. Bake for 18 to 20 minutes, until golden. 9. If you plan to glaze the scones – while baking make the glaze by placing the powdered sugar in a small bowl, slowly add the hot water, and stir until smooth. 10. Once the scones are removed from the oven glaze them with this mixture, and allow to cool on the baking sheet.d
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Post by Deleted on Oct 3, 2016 11:57:33 GMT -5
Got bagels? Shmear it on bagels or pumpernickel, top with some lox, red onion, sliced tomato and dill. Cut it in cubes and add to mashed potatoes or scrambled eggs with scallions/chives, etc. Any "creamy" sauce, I.e. tomato (vodka) over penne with prosciutto, primavera, tuna casserole. Crab Rangoon. See what you have in the pantry and fridge.
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leahamm
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Post by leahamm on Oct 3, 2016 12:10:47 GMT -5
Bake a Carrot Cake and make cream cheese frosting. You can use 6 ounces in any recipe that calls for either 4 or 8 ounces.
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Post by beth on Oct 3, 2016 13:23:31 GMT -5
I recently saw this recipe from King Arthur Flour -- basically a cream cheese filled umpkin muffin. It calls for 8 oz of cream cheese, but I'm sure you could use 6 oz and just scale back the amount of sugar used to sweeten it. www.kingarthurflour.com/recipes/inside-out-pumpkin-muffins-recipeThe pumpkin dip that was shared on CLBB uses 6 oz. I ususally scaled up to use the whole block, but in your case, no need. I got this off the CLBB and don't have the original source, though I've seen it in a number of places as well as variations on the theme. Pumpkin Dip 3/4 cup (6 oz) 1/3-less-fat cream cheese 1/2 cup packed brown sugar 1/2 cup canned pumpkin 2 tsp maple syrup 1/2 tsp ground cinnamon 24 apple slices Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple slices (and/or thin ginger snaps). Yield 12 servings
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Deleted
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Post by Deleted on Oct 3, 2016 15:08:18 GMT -5
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Post by erin elizabeth on Oct 3, 2016 15:14:07 GMT -5
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Post by soupandstew on Oct 3, 2016 17:55:06 GMT -5
I make a mexican dish that calls for 8 oz but 6 oz would be fine. Now to find it! And if you can't think of anything, you can freeze cream cheese :) Really, you can freeze it? I often overlook recipes that call for just an oz. or two because what am I going to do with the rest? Any special hints for freezing beyond wrap tightly in plastic or foil?
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Post by soupandstew on Oct 3, 2016 18:03:34 GMT -5
I recently saw this recipe from King Arthur Flour -- basically a cream cheese filled umpkin muffin. It calls for 8 oz of cream cheese, but I'm sure you could use 6 oz and just scale back the amount of sugar used to sweeten it. www.kingarthurflour.com/recipes/inside-out-pumpkin-muffins-recipeThe pumpkin dip that was shared on CLBB uses 6 oz. I ususally scaled up to use the whole block, but in your case, no need. I got this off the CLBB and don't have the original source, though I've seen it in a number of places as well as variations on the theme. Pumpkin Dip 3/4 cup (6 oz) 1/3-less-fat cream cheese 1/2 cup packed brown sugar 1/2 cup canned pumpkin 2 tsp maple syrup 1/2 tsp ground cinnamon 24 apple slices Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple slices (and/or thin ginger snaps). Yield 12 servings I haven't made the dip but had it at a brunch buffet as a drizzle on waffle sticks. They didn't chill it so it was just the right runniness (is that really a word?) to drizzle. I guess you could always thin it out with milk too. It was really yummy!
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Post by karenw on Oct 3, 2016 19:05:42 GMT -5
You can use a few ounces at the end of a soup recipe to make it creamy....think creamy tomato, creamy vegetable chowder etc.... I also love Alton Brown's roasted vegetable spread and I think you could get away with only using 6 oz. cream cheese for that instead of 8 oz. I have in the past. Just use a smaller zucchini, pepper, and onion. I sometimes use it in the cheese filling for enchiladas, a cake recipe (C.L.'s apple cake), brownies with a cream cheese swirl, cream cheese pastry dough to use for quiche, pie, or rugelach cookies, C.L.'s spaghetti pie, mix in some lox and capers for a spread or any other dip for that matter i.e. roasted/caramelized onion, spinach or kale dip, creamy roasted red pepper etc... There is a cream cheese pasta sauce that was floating around years ago that is good. C.L. has one that is good (Pasta with leeks peppers and cream cheese basil/chive sauce).
Question about freezing in case anyone knows/has tried? Can you also freeze neufchatel successfully or just regular full fat cream cheese?
Karen
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Post by wallycat on Oct 3, 2016 19:14:06 GMT -5
YES to freezing. My sister calls me "freezer girl." I've frozen Neufchatel and I have frozen regular stuff. Let thaw slowly. I've used thawed in desserts that have it as an ingredient but I have never tried it for out-right "cheesecake" where it is the star ingredient. In savory dishes (mexican, dips, etc.) I cannot tell it has been frozen. My taste buds may be getting older though. (Karen, Happy New Year!)
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chatnoir
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Post by chatnoir on Oct 3, 2016 20:38:58 GMT -5
Wow... WOW... how ever will I choose? THANKS to all of you, I'm also bookmarking this for future use!
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leahamm
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Post by leahamm on Oct 3, 2016 22:59:41 GMT -5
Spread softened cream cheese on toast, instead of butter. One tablespoon butter = 102 calories. One tablespoon cream cheese = 51 calories.
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Post by Deleted on Oct 6, 2016 10:57:46 GMT -5
Chicken Parm is one of my favorite comfort foods. This is a slightly dressed-up version - rolled and stuffed with cream cheese and spinach, topped with sauce and shredded Mozzarella. The original recipe was from kraft, but you can make your own ingredient and cooking method subs. Chicken Parmesan Bundles/Roll-Ups lilluna.com/chicken-parmesan-bundles/
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cafelatte
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Post by cafelatte on Oct 6, 2016 13:03:58 GMT -5
I have not made this one, but it appeared on the local fox station in Indianapolis the other day. I plan to try it once I'm done with grilling. * Exported from MasterCook *
Taco Lasagna
Recipe By : Serving Size : 10 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds ground beef 1 medium onion -- chopped 1 Tablespoon minced garlic 2 cups salsa 1 can black beans -- (15 ounce) rinsed and drained 4 ounces cream cheese 1 envelope taco seasoning -- (1 ounce) 6 tortillas -- (10 inch) 3 cups shredded Mexican cheese blend
Preheat oven to 375 degrees Fahrenheit In large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and saute for 1 minute longer. Drain beef mixture. Return beef to skillet and stir in salsa, beans, cream cheese, and taco seasoning; continue to stir over medium heat until cream cheese has melted into mixture. Place two tortillas in a greased 13x9-inch baking dish. Spread 1 1/2 cups meat mixture over tortillas and sprinkle 1 cup cheese on top. Repeat layer two more times. Cover and bake for 30 minutes. Cheese on top should be completely melted. Let stand for 10 minutes and serve. Dish stays good in refrigerator for up to 3 days.
Serves about 10
Note - You can also make dish in slow cooker by cooking on low for 2 to 4 hours.
Recipe courtesy of Kylee Wierks of Kylee's Kitchen
Fox59
S(Internet Address): "http://fox59.com/2016/10/04/kylees-kitchen-makes-taco-lasagna-for-national-taco-day/"
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