heres a few recipes I have on hand....
Sun Dried Tomato Cream Cheese Spread
(Makes 1 1/2 Cups)
1 8 oz Package Cream Cheese
1/2 Cup Oil-Packed Sun Dried Tomatoes, drained
Accompaniments: Bagels, Bread or Crackers
1. Place the sun dried tomatoes in the food processor and blend till chopped fine.
2. Add the cream cheese and puree.
3. Spread on sandwich (I like to add a few leaves of fresh basil) and serve.
Cream Cheese Scrambled Eggs
just add small dime size cubes of cream cheese into your egg mixture then cook as usual. Finish with a pinch of salt after cooking to enhance the cream cheese flavor.
Leslie's Jumping For Joy Philly Peas
6 pieces of bacon, chopped
3 Shallots, thinly sliced
2 tbsp. of Butter
2 tbsp. of Flour
1 cup(s) of Chicken Stock
4 ounce(s) of Philadelphia Cream Cheese, Softened
1 pound(s) of Peas, frozen or Fresh
2 pinch of Salt
2 pinch of Pepper
Steps
Pre heat a large skillet over medium high heat.
Add bacon and sauté until crispy
Remove 1 tablespoon of the crispy bacon (as garnish) and set aside.
Add the sliced shallots and cook for 30 seconds
Add the butter and stir until melted.
Turn down the heat to medium.
Add the flour and cook it for 2 minutes, stirring continuously
Add the chicken stock and stir until a nice sauce forms
Add the Philadelphia Cream Cheese and stir until incorporated into sauce.
Add the peas and cook for 5 minutes.
Add salt and pepper to your liking.
Pour in serving dish and top with reserved bacon.
Flat Bread Tacos with Spicy Ranch Sour Cream
Ingredients:
1 Cup (8 oz.) Sour Cream
2 tsp. Spicy Ranch Salad Dressing Mix
1 tsp. Lemon Juice
1 lb. Ground Beef
1 Can (15 oz.) Pinto Beans, drained & rinsed
1 Can (14 oz.) diced tomatoes, NOT drained
3 T. Taco Seasoning OR 1 envelope packet
1/8 tsp. Cayenne
1/8 tsp. Garlic Salt
5 T. Salsa
1 Tube (16.5 oz.) refrigerateed buttermilk biscuits
Toppings:
Shredded Cheese
Lettuce
Directions:
1. In a small bowl, combine the sour cream, dressing mix and lemon juice. Chill until serving.
2. In a large skillet, brown the beef, drain. Add the beans, tomatoes, taco seasoning, cayenne, garlic salt, and salsa. 3.Heat throughly until done with the tortillas.
4. Meanwhile, roll out each biscuit as thin as you possibly can without tearing them, real thin, and place in a small skillet over medium heat. Cook each biscuit for about 45-60 seconds on each side, until golden. Keep warm (like on a plate in the oven).
5. To serve, spread each flatbread with 2-3 Tablespoons of ranch sour cream, then top with the meat mixture, sprinkle lettuce and cheese on top.