Wednesday, May 1, 2013


cr cheese eggs & tomatoes
Looking for ways to up that tub of soft cream cheese?  Please don't try to bake with it, because the results won't be good.  Instead, add some to eggs with some chopped parsley or spinach, salt and pepper for a delicious scrambled egg breakfast.  Saute some halved sweet grape tomatoes alongside the eggs and you will have already eaten one of your veggies for the day.

Or you could make this prize-winning appetizer that also makes a great snack:
avocadopestostuffedtomatoes_thumb1 It’s a simple recipe – avocado, pesto, cream cheese and a dash of lemon juice, but that one bite is memorable.  Avocado-Pesto Stuffed Tomatoes are good year round but especially nice at Christmas time.

You could also make these incredibly scrumptuous Smoked Salmon Deviled Eggs that are great as a crowd-pleasing appetizer, but could also make a filling afternoon snack.
And, lastly, one of my favorite ways to use up soft cream cheese:  Spread on crostini and top with smoked salmon.  How easy is that? 

Don’t have crostini?  Just use whatever rolls you have on hand or in the freezer.  Even hot dog rolls will work.  Slice them into rounds about 1/4 thick.  Place rounds on a parchment-lined baking sheet.  Pour some olive oil in a small cup; add a little salt, pepper and crushed basil or Italian herbs.  Stir, then brush lightly on top side of rounds.  Bake at 400F till lightly browned, about 10 minutes.  Remove from oven, turn rounds over and brush other sides with herbed oil.  Bake another 5-10 minutes, or till lightly browned.  Cool and store in tightly-sealed container at room temperature.

You’ll be using up that tub of cream cheese in no time with these ideas.  Happy eating!

1 comment:

Anonymous said...

This is one of those recipes I fall in love with. Maybe it is the avocado or the cream cheese or the tomato. It doesn't matter. This is love at first sight.

I use the creamed cheese in mac and cheese. I throw in a tablespoon or two and the dish is even creamier.