Lately at school I keep making things with cream cheese and adding yummy stuff for a spread. Along with many other things I love cream cheese on everything! Maybe that's why I can't loose any weight, but with cream cheese around who can? Any way here are a few ideas to add to cream cheese and use it as a spread on torillas for wraps, bagel sandwiches or just about anything else, I've replaced mayo and mustard with these.
Jalapeno
depending on how hot you like things you can take 1 or 3 jalapenos and roast them.. this is really easy especially if you have a gas burner or an outside grill. Just place them over the fire and let them burn til they are black. You will need to rotate them around until everything is burned. Then put them in a ziplock bag and seal it. Lert them sit until they are cool enough to to handle. Then under cold runningwater peel all of the burnt skin off. And then depending again on your spicy tolerance you can either dice them into very small pieces with the seeds, or if you are like me, cut a slit down the side and take them out. Then dice, the smaller the better then with room temp cream cheese just mix them in together. I Then spread this on a spinach tortilla with ham, lettuce, tomatoes, bell peppers, and banana peppers. It was muy delicioso. I also think adding cooked and crumbled bacon and shredded cheddar to this would be amazing.
Bacon
Lets face it bacon make everything better. I Cooked and crumbled bacon and mixed it with cream cheese and then used it to stuff a chicken breast then baked it.
Cranberry
A turkey and cranberry cream cheese sandwhich on a a bagel or tortilla is amazing especially with toasted or candied pecans. Just was fresh cranberries and puree them into a paste and then mix it with the cream cheese. If you were like me and the jellied cranberry sauce that keeps the shape of the can gave you the icks this is definately a better option. Cause turkey and cranberry are truely a yummy combo
Cinnamon and Honey
Just add a teaspoon or two of cinnamon and a tablespoon or two of honey and blend it. Such a good spread for something sweet.
Saturday, June 27, 2009
Saturday, June 20, 2009
Sour Cream muffins with steusel topping
In honor of Ashley's birthday I am making her these yummy sour cream mini muffins with steusel topping! The sour cream in them make them so so yummy
2 c. flour
1/2 c. sugar
1 T. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 egg
1/2 c. melted butter
8 ounces or 1 c. sour cream
1 tsp vanilla
Steusel Topping
1 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
6 T. butter, cubed
In large bowl combine flour, sugar, cinnamon and salt. Cut in the butter with pastry cutter, or a fork, you could also use a whisk attachment in a mixture. just cut until crumbly and makes a ball when you sqeeze a handful.
IN large bowl mix together flour, sugar, and baking soda. In a different bowl lightly beat the egg, then add butter, sour cream and vanilla and mix well. Then add sour cream mixture to flour mixture and just combine until moistened. Lumpy is ok. Top each muffin with as much streusel as you want, I personally love it so I coat them. Bake at 375 for 10-12 min or until lightly golden and toothpick comes clean.
They don't have to be mini muffins!
2 c. flour
1/2 c. sugar
1 T. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 egg
1/2 c. melted butter
8 ounces or 1 c. sour cream
1 tsp vanilla
Steusel Topping
1 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
6 T. butter, cubed
In large bowl combine flour, sugar, cinnamon and salt. Cut in the butter with pastry cutter, or a fork, you could also use a whisk attachment in a mixture. just cut until crumbly and makes a ball when you sqeeze a handful.
IN large bowl mix together flour, sugar, and baking soda. In a different bowl lightly beat the egg, then add butter, sour cream and vanilla and mix well. Then add sour cream mixture to flour mixture and just combine until moistened. Lumpy is ok. Top each muffin with as much streusel as you want, I personally love it so I coat them. Bake at 375 for 10-12 min or until lightly golden and toothpick comes clean.
They don't have to be mini muffins!
Tuesday, June 16, 2009
Creamy Chicken and Rice Soup
I made this with some leftovers and it was very yummy.
1/2 c. rice
1 c. chicken broth or stock
1 rib celery, shredded
1 medium carrot or 4 baby carrots, shredded
1/4 onion (optional), shredded
1/4 green bell pepper or red, diced small
2 c. shredded leftover roast chicken or grill 2 breasts and chop into pieces
3 T butter
1/3 c. flour
1 c. milk
32 ounces of chicken broth or stock
mrs dash
salt
pepper
creole or a spicy seasoning
In a sauce pan bring the 1 c. chicken broth to boil, add rice stir and cover and reduce heat and let cook until tender. While rice is cooking take soup stockpot and put just a little canola or veg oil in bottom let heat, then add the carrots, celery and onion. Let simmer and get tender in oil. Then add rest of the chicken broth, chicken, bell pepper. Let simmer once rice is done scrape all of out and put into soup, use the rice pan to make roux. Add the butter and let it melt, once melted add the flour and whisk for a few mins making sure flour taste cooks out. Then add the milk and whisk. Bring to boil and let thicken. Once thick add to the soup and stir. Season with Mrs dash, salt and pepper. just add a little bit of a spicy creole. Also I will tell you the secret to soups (buffalo sauce, like Franks red hot, just add a teaspoon or two) it's awesome it just adds a flavor that no will will be able to tell what it is they will just know you put something in there that they can't quite figure out. It works in all soups.
1/2 c. rice
1 c. chicken broth or stock
1 rib celery, shredded
1 medium carrot or 4 baby carrots, shredded
1/4 onion (optional), shredded
1/4 green bell pepper or red, diced small
2 c. shredded leftover roast chicken or grill 2 breasts and chop into pieces
3 T butter
1/3 c. flour
1 c. milk
32 ounces of chicken broth or stock
mrs dash
salt
pepper
creole or a spicy seasoning
In a sauce pan bring the 1 c. chicken broth to boil, add rice stir and cover and reduce heat and let cook until tender. While rice is cooking take soup stockpot and put just a little canola or veg oil in bottom let heat, then add the carrots, celery and onion. Let simmer and get tender in oil. Then add rest of the chicken broth, chicken, bell pepper. Let simmer once rice is done scrape all of out and put into soup, use the rice pan to make roux. Add the butter and let it melt, once melted add the flour and whisk for a few mins making sure flour taste cooks out. Then add the milk and whisk. Bring to boil and let thicken. Once thick add to the soup and stir. Season with Mrs dash, salt and pepper. just add a little bit of a spicy creole. Also I will tell you the secret to soups (buffalo sauce, like Franks red hot, just add a teaspoon or two) it's awesome it just adds a flavor that no will will be able to tell what it is they will just know you put something in there that they can't quite figure out. It works in all soups.
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