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Cream Cheese Recipes

Cream Cheese, Green Chiles, and Jalapneo Dip (And Spread for the Next Day)

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Cream Cheese, Green Chiles, and Jalapeno Dip

This dip (which makes any game, movie, or History Channel show even better – this isn’t conjecture, I’ve done the studies) combines some of my favorite things in the culinary world: Cream Cheese, Green Chiles, and Jalapenos.

Hook. Line. Sinker.

Serve with tortilla chips and lose yourself in the yumminess.

If there are leftovers, refrigerate them. The next morning, spread on bagels, toast, or English muffins – you will NOT believe how incredible it is. Again. I did the studies. Anything for you.

Gluten-Free Sandwich Cookie Truffles with Glutino Chocolate Vanilla Creme Cookies

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Gluten-Free Cookie Truffles with Glutino Chocolate Creme Cookies
Gluten-Free Cookie Truffles with Glutino Chocolate Creme Cookies
Chocolate? Check!

Cookies? Check!

Gluten-free? Check!

Cream Cheese? Check!

Que the song, “… these are a few of my fav-O-rite things…” – is it any wonder I’m obsessed with these cookie truffles?

These truffles call for Glutiono Chocolate Vanilla Creme Cookies (which are beyond delicious on their own, by the way – they’ll rock your world with a glass of milk). The traditional truffles call for a package of Oreo cookies – but they’re certainly off-limits for those of us who have to avoid wheat/gluten.

Thanks to Glutino we don’t have to miss out on chocolate sandwich cookie truffles. I’ve actually found that, thanks to companies like Glutino, we can pretty much have and enjoy anything our counterparts have. It just takes a little more planning and creativity.

Glutino Chocolate Vanilla Creme Cookies
Glutino Chocolate Vanilla Creme Cookies
I normally sprinkle the tops of these truffles with reserved crumbs from the cookies, but these were made last week for Christmas, so colored sugar festivities ensued.

Gluten-Free Chocolate Sandwich Cookies Truffles Recipe

1 pkg. (8 oz.) brick cream cheese, softened
1 pkg Glutino Chocolate Vanilla Creme Cookies, finely crushed
1 pkg white chocolate chips, melted

  1. Mix softened cream cheese and  cookie crumbs until well blended (if you want to top the truffles with crumbs, reserve some to the side).
  2. Shape the mixture into 1 inch balls and place on a parchment-lined cookie sheet. Place the cookie sheet in the freezer for 20-30 minutes. This makes them hold up better when it’s time to dunk them in the white chocolate.
  3. Melt the chocolate when it’s almost time for the truffles to come out of the freezer. I melt them either in a double boiler type situation (big bowl over a pan of boiling water) or in VERY short intervals in the microwave. Burning the white chocolate is a miserable, ugly thing – so go slowly… as in 30 seconds at a time.
  4. Dip each ball into the melted chocolate and quickly top with either cookie crumbs, sprinkles, or colored sugar. You could also drizzle melted caramel on top and sprinkle it with a little sea salt – if you’re feeling fancy, you know.
  5. Allow the truffles to hang out in the refrigerator for 15-20 minutes to set.

I hear of people storing these truffles in the refrigerator but, in my house, it never comes to that. They’re gone before I could even open said refrigerator.

You can find Glutino Chocolate Vanilla Creme Cookies in just about any grocery store. You can, of course, also find them on Amazon.

Gluten-Free Cookie Truffles with Glutino Chocolate Creme Cookies

Jalapeno Peppers Stuffed with Cream Cheese

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Stuffed Jalapeno Peppers

Stuffed Jalapeno Peppers, About to Go Into the Oven

When I had to give up gluten and wheat, I knew very well what one of my most painful losses would be – Jalapeno Poppers from Arby’s. I’ve been addicted to them since they first came out.

Truth is, I was always beyond obsessed with Arby’s in every way possible – unfortunately I haven’t been able to eat at one for over a year and a half (they’re surprisingly one of the worst restaurants at providing gluten free options).

Anyway, I’ve now come up with a couple of ways to satisfy my cravings. I could conceivably fry stuffed jalapeno peppers, using gluten free flour and cornmeal – and they’d be fantastic – but my favorite way to satisfy that delicious cream cheese meets jalapeno heat craving is simply to bake them.

It’s easy, delicious, and much healthier than frying them.

Jalapenos and Asiago

Jalapenos and Sargento Medium Asiago “Tastings”

This isn’t any sort of product placement or plug, I just simply LOVE Sargento’s “Tastings” and highly recommend them. They’re the ideal size for keeping on hand in the refrigerator. I always use them up without any being wasted. I always have Asiago and Parmesan in the fridge and mix it up with other varieties as well.

I also list Philadelphia Cream Cheese in the ingredients below – again, I’m not trying to sound like a commercial. It’s simply one of the brands I’m insanely loyal to.

These stuffed jalapeno peppers make delicious appetizers and would be beautiful for game day, Christmas, or any time you want a little pop and personality with your meal.

Gluten Free Stuffed Jalapeno Peppers

12 large Jalapenos
4 oz Philadelphia Cream Cheese, softened
4 oz grated Parmesan, Asiago, or Romano cheese (each works beautifully)
2 TBS chopped Italian Parsley
Salt and Pepper to taste

  1. Pre-Heat oven to 425 degrees.
  2. Going lengthwise (top to bottom, the length of each pepper) – slice off the top quarter of each jalapeno. Scrape out the seeds. You’re making little vessels that you’ll fill with the cheese mixture.
  3. Finely chop up the removed thirds from six of the peppers (use all of them if you can take the heat!).
  4. In a mixing bowl, combine: the reserved chopped pepper, cream cheese, grated Asiago (or Parmesan or Romano) cheese, finely chopped parsley, and salt/pepper.
  5. Fill the peppers with the cheese mixture and arrange on a baking sheet. As you can see in the picture at the top, I use Parchment Paper Pre-Cut Baking Sheets (something I’ve fallen completely in love with – they make clean up SO much easier) – but you can certainly make these without parchment paper.
  6. Bake 15 minutes.

I served mine with Sweet Chili Sauce and never regretted the decision for a single second. However, they are outrageously delicious on their own and don’t require any sauce.

Stuffed Jalapeno Peppers

Stuffed Jalapeno Peppers, About to Go Into My Mouth!

Bacon-Wrapped, Cream Cheese Stuffed Jalapenos Recipe (with a Vegetarian Option)

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Bacon Wrapped Cream Cheese Stuffed Jalapeno Peppers

Bacon. Cream Cheese. Jalapenos.  Enough said, right?

These oven-baked little beauties are as delicious as they are easy to make. They’re also easy on the budget – something else we’re all looking for these days.

14 jalapeno peppers
4 ounces cream cheese, softened
7 bacon strips
berry sauce or ranch dressing (optional)

First of all, be careful when working with jalapeno peppers. If you want to be entirely safe, use disposable gloves. Handling the inside of a jalapeno can burn your skin – and if you transfer the oils to your eyes…. AGONY! Take extra precautions and don’t touch your face, whatever you do.

Can you tell that this gal has been there, done that?

For Bacon-Wrapped/Cream Cheese-Stuffed Jalapenos

  1. Cut a slit in the peppers – lengthwise (pictured above). Remove the seeds and membranes and discard.
  2. Spread about a teaspoonful of softened cream cheese into each pepper.
  3. Cut bacon strips in half and partially cook in a skillet. You want them to be pliable, so be sure not to overcook them.
  4. Wrap each cheese stuffed pepper with bacon and secure with a toothpick.
  5. Place in an ungreased baking dish and bake, uncovered, at 350 degrees for 20 – 30 minutes.  The longer you bake the peppers, the milder they’ll taste. If you have plenty of peppers to spare, I’d suggest testing one after 20 minutes, then (if that’s too hot) again at 30 minutes.  They’ll actually be fine cooked for 45 minutes.

Serve either by themselves or with a little dish of ranch dressing.  The bacon wrapped jalapenos drizzled with Ranch dressing are extra pretty and taste fantastic. The ranch helps tone down the heat of these little guys.

Vegetarian Alternative? Just skip the part about wrapping the peppers in pork shawls. Place them in the oven, as is.  Either serve plain or use a simplistic berry sauce like the one described below the picture.

Cream Cheese Stuffed Jalapenos with Berry Sauce Drizzled Over Them

For the vegetarian (or baconless) version, I like to make a really simple little “Berry Sauce.” For the peppers shown here, I heated 4 TBS Red Pepper Jelly and 1 TBS Raspberry Preserves until I achieved the consistency I needed for drizzling.  You can combine basically whatever fruit preserves you have on hand with red pepper jelly – I just prefer the sweetness of raspberry preserves.  Drizzled across the top, it makes an already impressive and pretty dish even more so.

This method creates a sauce that will thicken FAST, so drizzle asap. If it begins to get too thick to drizzle.. which it will… sit your bottle in a cup of hot water.

Cream Cheese Stuffed Jalapenos

 

If you’re feeling adventurous, here’s a Copycat Recipe for Arby’s Bronco Berry Sauce from Top Secret Recipes!

Halloween Dessert: Simple No Bake Oreo Cheesecake

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No Bake Oreo Halloween Cheesecake

A No Bake Cheesecake That’s Perfect for Halloween

Some recipes on the food blog were published before I had to give up gluten and wheat – therefore they’re not all gluten free. This recipe, for example, is NOT. However, you can make it gluten free by using a gluten free graham cracker crust and substituting gluten free “sandwich style” cookies for the Oreos. 

I took off for Kroger a few days ago with a single purpose in mind:  Buy any and all ingredients necessary to make a dessert that’s:

  • Cream Cheese-y
  • Chocolate-y
  • Halloween-Themed
  • Quick and Easy

The first two are self-explanatory – I live for the flavors of cream cheese and chocolate. The third is because I believe in squeezing every bit out of each season and having so much fun  people think you’ve finally snapped your twig.

The quick and easy part was because I wanted it asap.  The beautiful thing about this recipe is there are very few ingredients – meaning not only is it quick, easy, and inexpensive, but more importantly, the cheesecake flavor isn’t interrupted by anything trying to upstage it.

I normally use regular Oreos for this cheesecake but I’d spied Oreo’s Halloween version a few days ago and thought they’d be extra cute.  They were. (They’re also extra cute in a large glass jar – extra points if it’s a glass pumpkin-shaped jar.)

I have a large family that eats dessert like it’s their job, so I always double recipes. However, I’ll just give the single version below, because not everyone lives with a pack of cute wolves.

Gluten Free Note:

This dessert was made, eaten, and added to the food blog before I had to give up gluten – which my body now perceives as certain poison. If you were to want this particular recipe to become a gluten free dessert, you’d need to find a gluten free graham cracker crust or gluten free chocolate crust. Glutino makes delicious sandwich cookies that can easily replace the Oreo’s.  Even Wal-Mart’s brand (Great Value) of gluten free sandwich cookies are good and could substitute beautifully.

I haven’t found any gluten free sandwich cookies with orange filling, but you could always add a few gluten free Halloween-colored sprinkles on top.


THE Perfect Cookbook for College Students and New Cooks: Kitchenability 101

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One of the questions I’m asked the most is, “Can you recommend a great cookbook for someone just learning to cook.” There are variants of the question, of course, such as, “What cookbook do your recommend for…”

  • new brides
  • college kids
  • bachelors
  • teenagers
  • etc

I have a few reliable favorites that I always list.  I was recently sent a wonderful cookbook to review and it hasn’t just joined the list, it has redefined the list. Kitchenability 101, by Nisa Burns, is packed with fun, easy, creative, and delicious recipes. Ideal for new cooks (such as college students, new brides and grooms, etc.), the entire first chapter is an introduction to cooking, cooking terms, techniques, herbs and spices, kitchen tools and appliances and more.

Kitchenability 101 includes recipes that new (and even not so new) cooks will use again and again. A few of these recipes are listed below!

  • Banana Cinnamon Waffles
  • Avocado Lettuce Wraps
  • Nutella Peanut Butter Brownies
  • Chunky Chicken Chili
  • Mint Iced Tea
  • Twisted Sugar Sticks
  • Chicken Soup
  • Miss You, Mom, Oatmeal
  • Scrambled Eggs and Turkey Bacon
  • Mediterranean Pasta
  • Chili Burritos
  • Pigs in a Snuggle
  • Roma Tomatoes with Feta and Basil
  • Fish Tacos
  • Jalapeno Sliders
  • Cranberry Relish
  • Many, many more.

These recipes will allow the new cook to impress (and feed!) his/her family and friends.  Their confidence will soar with each successful creation, and as we seasoned cooks know, confidence is one of the most important elements of being a good cook.

My daughters never went “away” to college (thank goodness… I’m not sure this mother hen would have survived), but if they HAD, a couple of things I would have worried about were that they were eating good, healthy food (as opposed to existing on greasy fast food) AND that they were making good friends.  This type of cookbook would have addressed each one of those concerns.  I’d have known they were fixing great meals for themselves and could have rested assured that many, many kids would have flocked to their table!

Book Description

College students may miss home-cooked meals, fear the Freshman 15, or feel sluggish from eating too many instant or fast food meals. Or they may want to cook for themselves, but dont know how. In this book, Nisa provides the confidence and motivation for college students to expand their abilities, so they can cook for themselves and their friends. It offers shopping plans, supply lists, budgeting, skills and recipes for cooking in college spaces including dorm rooms, apartments and houses.Includes 10 QR codes linked to instructional videos.

While Kitchenability 101 is geared toward (and ideal for) college students and even new cooks, I have to tell you this: I love this cookbook AND I use it frequently – so don’t think you have to be a newbie to love this cookbook.

Below is one of my favorite recipes from Kitchenability 101. It’s called Nana’s Peanut Butter Pie and it has become my favorite Peanut Butter Pie recipe of all time. It’s a total can’t miss winner.  The recipe calls for a 9 oz. container of whipped topping, but the small containers of whipped topping in my area are all 8 oz.  I used that and the results were beyond perfect.

Peanut Butter Pie

Quick & Easy Peanut Butter Pie and the best I’ve ever had!

 

Nana’s Peanut Butter Pie

8 oz. cream cheese
3/4 cup crunchy peanut butter
3/4 cup powdered sugar
1 9-oz container whipped topping
1 graham cracker piecrust
Chocolate syrup or shavings, optional

Directions:

  1. Combine the cream cheese, peanut butter, and powdered sugar in a large bowl. Beat with electric mixer until creamy.
  2. Fold in the container of whipped topping.
  3. Spoon the mixture into the piecrust.
  4. Cover with parchment paper and place in the fridge for a couple of hours to chill.
  5. Drizzle chocolate syrup or sprinkle shavings on top if desired.

See Kitchenability 101 for more information. This cookbook is filled with quick, easy, fun, and inexpensive recipes – who could ask for more?!

The Best French Toast Recipe

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I know the way to my oldest daughter Emily’s heart – a straight shot like an arrow: Stuffed French toast.  I think I could convince her to invade a small country after serving her a plate of French toast… a large country if it’s stuffed French toast.

There are endless combinations and options for making Stuffed French Toast, but the quickest (and possibly the most delicious) is the one described below.

A Few Tips for Making French Toast

  • If you have to eat gluten-free like I do, find a great brand of white gluten-free bread. If you’re able to eat gluten and wheat (lucky you!), I recommend Texas Toast if you can find it.
  • I’ve found that using an electric griddle is the easiest and most efficient way to make French Toast.
  • I use the same recipe for French Toast that I always have.  I’ve tried different versions, but always return to the one below.   It’s from one of my oldest, dearest, most-used, don’t-know-what-I’d-do-without-it cookbooks, Betty Crocker’s New Cookbook. When I talk to new cooks, the first cookbook I tell them they HAVE to get is this one.

Fact is, even if you’ve been cooking for 20 years, you need this cookbook. The recipes are exceptional.

Betty Crocker’s French Toast Recipe

Yield: 8 Slices

3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon salt
8 slices sandwich bread or 1 inch thick slices French Bread

  1. Beat eggs, milk, sugar, vanilla, and salt with hand beater until smooth.
  2. Heat griddle or skillet over medium-low heat or to 375 degrees.  Grease griddle with margarine if necessary. (To test griddle, sprinkle with a few drops water. If bubbles jump around, heat is just right).
  3. Dip bread into egg mixture. Place on griddle. Cook about 4 minutes on each side or until golden brown.

How to Make Stuffed French Toast

Before dipping the bread into the egg bath, you’ll want to make what will look like cream cheese sandwiches (YUM). I use Whipped Philadelphia Cream Cheese because the brand is flawless and the fact it’s whipped means it’ll spread easily.  NOW dip the slices into the egg mixture and proceed with the recipe above.

After placing the Stuffed French Toast slices on a platter, top with either a homemade fruit topping or a can of pie filling (blueberry, blackberry, strawberry, peach…).    Top this with homemade whipped topping or whipped topping from a can and (optional) dust the entire production with a little powdered sugar.

This makes a delicious showstopper.

See also: Orange Marmalade Stuffed French Toast

Cooking Tip:
I can’t say enough good things about Betty Crocker’s New Cookbook. When I talk to new cooks, the first cookbook I tell them they HAVE to get is this one. What’s more, even if you’ve been cooking for 20 years, you need this cookbook. The recipes are exceptional. So many of my all-time favorite recipes are from this cookbook. I can’t even tell you how many of these recipes I use again and again and again. My favorite pancake, French Toast, Buttermilk Biscuits, eggs, divinity, peanut brittle, pie crust, hummus, guacamole, white chili, beef stew, and chicken & dumplings recipes are all from this cookbook. And that’s just off the top of my head. Get. This. Cookbook. Today.