RSS Feed

Tag Archives: cream cheese

Stuffed French Toast Sliders

These stuffed french toast sliders are incredibly delicious and very simple to make.  They are such a great serving size for a brunch; it would be a very easy recipe to multiple and make for a crowd.  You could do this with any type of fruit you want as the stuffing.  This was on the menu for a recent birthday brunch and it will probably be on the menu of every brunch I host in the future!

Slider rolls(1-2 per guests)

1 block cream cheese

about 2 TBS sugar

2 cups fresh strawberries, chopped in small bite size pieces

2 eggs

2 TBS milk

1 tsp almond extract

Using a long serrated knife to cut a pocket into each roll (it will look like it has a little mouth dying to be filled with sweet and scrumptious cream cheese and strawberries!).  Place cream cheese in a bowl and let it come to room temperature.  Mix sugar and cream cheese with an electric mixer until it’s whipped and fluffy and perfectly sweet.  Stir in the fresh strawberries until well incorporated.  Fill each roll with about 1 or 2 TBS of the filling.  In a large bowl or dish whisk the eggs and milk together until it’s bubbly and frothy.  Add in the almond extract and whisk again until it’s mixed.  Dip each roll into the batter and coat completely.  Heat the griddle to high (and grease or butter if yours isn’t nonstick).  Place each roll on the griddle.  The filling will ooze a bit, but it will harden a bit and stick to the roll.  Make sure you flip the rolls and get each side nice and browned.  Depending on the type of roll you have, flip it to each side (not just the top and bottom).  Serve with regular syrup or for a special treat with strawberry syrup!

They turned out really well, but I think the next time I make it I think I’ll brown them and then put them in a baking dish and bake them for 10 or 15 minutes to make sure that the filling and middle gets nice and cooked and warmed.

This slideshow requires JavaScript.

Stuffed Jalapenos

If you love jalapeno poppers, you will love this recipe!  This was the other selection for our recent apps for dinner, and turned out very well!  It gives you all of the great flavors of a jalapeno, but I think it would have to be a little healthier for you, because it’s not completely in-cased in breading like they are.  Oh and they are baked and I’m sure the ones you get at restaurants are probably fried.

If you love the flavor, but want a pretty mild pepper, prep the peppers and roast them in the oven while you make the filling.  The longer you roast them, the milder they will become.

If you love the heat, leave the seeds in them or mix them into the filling for lots of forehead sweat inducing extra heat!

1-2 jalapeno pepper per person

1/2 block cream cheese

1/4 cup mayonnaise

1/4 sour cream

1/4 – 1/2 cup cheddar cheese

1 1/2 tsp Liquid Smoke

Panko breadcrumbs

(This ratio will stuff about 6 or 7 peppers, adjust accordingly to serve more!)

Heat the oven to 350.

Split each jalapeno in half length wise and remove the seeds and veins.  (Again if you want them very spicy, leave some seeds)  To reduce the heat, roast the peppers in the over for anywhere 10-30 minutes to make the pepper more mild.

While those are roasting, combine the cream cheese, mayonnaise, sour cream, and Liquid Smoke with an electric mixer.  Stir in the shredded cheddar and mix by hand.

If you roasted the peppers, remove them (you may have to wait til they are cool enough to handle) and fill with the stuffing mixture.  Return to the pan or dish and sprinkle with the Panko breadcrumbs.  Place in the oven for about 15-20 minutes.

To get the breadcrumbs nice and golden brown, place the pan under the broiler for just a minute or 2.  This will give the perfect golden crunch to the “popper”!

This slideshow requires JavaScript.

Blue Cheese Cheese Ball

I LOVE cheese (in case you haven’t noticed that yet!)!!  My mum has made this cheese ball, but I’m not sure where the recipe came from originally.  Whatever angel created it, I am thankful for them.  It’s fantastic and quick and easy to put together.

2 blocks of cream cheese

2 containers processed cheddar cheese (I used BL, but my mum has used the Old English brand)

1 container blue cheese crumbles (about 5 or 6 ounces)

3 tablespoons red wine vinegar

Craisons, walnuts or pecans

Blend all of the ingredients with a mixer (it helps to have the ingredients at room temperature).  Roll into a ball with your hands or plastic baggies.  Roll in craisons or nuts.  I prefer the craisons because they give a wonderful tart balance to the bite of the blue cheese.  Refrigerate for several hours or ideally over night.

This slideshow requires JavaScript.

Herbed Cream Cheese Log

I found this recipe in my trusty “Finger Foods” cook book.  I made it for a friends house warming/ graduation party over the weekend.  It was very tasty.  I was pleasantly surprised with how easy actually making the log was, but if you want to go with an even easier appetizer you could mix in the parsley, tarragon and dill with the cream cheese form a ball and roll in the chives.  The log did make a very presentation though!

2 blocks cream cheese

2 1/2 tablespoons lemon juice

1 clove garlic

1 container fresh chives

2 tablespoons fresh parsley

2 tablespoons fresh tarragon

2 teaspoons dill (I used dried, but fresh would be better)

Make a paste with the garlic.  I used minced garlic and then pulled a knife sideways across the garlic until it breaks down.  This helps spread the flavor throughout the whole thing and eliminate a potent bite.

Mix the cream cheese (dong this at room temperature is best), lemon juice and garlic with an electric mixer.

Cover a jelly roll pan with tin foil.

Snip the chives in small pieces and spread evenly over the foil.  Spread the cream cheese over the chives.  I ended up using my hands, because it kept sticking to the spatula and knife.  Chop the parsley and tarragon.  Sprinkle the herbs (including the dill) across the top of the cream cheese.

Pull the short end of the foil up and fold the cheese a few inches in.  Keep rolling into a log with the help of the foil.  Use your fingers to smooth any sections.  Once you reach the other end and it’s a lovely log.  Cover and refrigerate for several hours or over night.

This slideshow requires JavaScript.

Cheddar Cheese, Bacon and Chive Dip

We had a little reunion of sorts a couple of weeks ago with some friends from college, so I made a dip to take over to munch on before we went out for the night.  It was really simple, and though I used light where I could, this can not be classified in any way shape or form as figure friendly.  But hey, isn’t that what Friday nights are for?!

1 block 1/3 less fat cream cheese

1/2 cup light sour cream

1/2 cup mayonnaise

2 TBS Onion Onion! seasoning from Tastefully Simple

1/2 cup shredded cheddar cheese

4 slices cooked bacon

1/2 TBS fresh chives

Cook the bacon, then chop.  Mix the ingredients all together and chill.  The longer the dip has to chill the better it will be, because all of the flavors will really meld.  Would be great served with Tastefully Simple’s beer bread (which I also made), tortilla chips, chips, crackers…  really limitless!

Jalepeno Popper Dip

If you love jalapeno poppers, you will absolutely love this simple dip!

2 (8 ounce) packages cream cheese, softened

1 cup mayonnaise

1 (4 ounce) can chopped green chilies, drained

2 ounces canned diced jalapeno peppers, drained

1 cup grated Parmesan cheese

1/2 cup Panko breadcrumbs

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Mix the cheese and breadcrumbs in a bowl.  Pour mixture into a oven safe serving dish, and sprinkle with Parmesan cheese and breadcrumb mixtures.  Bake in the oven for about 15 minutes at 350 then place under the broiler under the topping is golden brown and crisp (about 3-5 minutes, but as with anything under the broiler, keep a close eye on it!)

Serve with baguettes, crackers or even tortillas chips (my favorite is mini toast crackers).

The bowl will be licked clean when serving this at a party!

Crescent Cream Cheese Appetizers

This is seriously one of the simplest appetizers to put together EVER (I know I have said that a few times already in just a handful of posts, but I’m serious!)  I love simple, delicious options that you can put together quickly when you have people over.  I love entertaining and cooking, but I hate to be stuck in the kitchen and miss any part of a party.  This appetizers solves that completely.  I’m not sure where this recipe come from for sure, but my sister found it years ago and it has been a staple for get togethers ever since!

1 block cream cheese

1 canister crescent dough

dill (I usually just use dried, but I’m sure fresh would be amazing also)

Preheat the over to 350.  Unroll crescent dough and press seems together.  You will actually only need about half of the dough.  Sprinkle the entire block of cream cheese with dill.  Please cream cheese block in center of the dough and wrap placing on the baking sheet seem side down.  You can definitely jazz this up by adding a cut out made with cookie cutters (or a creative person and a knife) and the left over dough.  Cook for about 12-15 minutes until the dough is golden brown.

Serve with crackers and/ or veggies and/ or apple slices.  I promise people will be fighting to scrap up the last bits of this!

This is also an incredible recipe to adapt; you could definitely use your favorite herb in place of dill.  I’m sure it would even be delicious if you would garden vegetable cream cheese!