Using up Cream Cheese
I have 20 oz(s) of Cream Cheese with a USE BY DATE of April 14, 2014.
I'll never eat that many bagels by then ;-)
Any suggestions on how to use up the majority before it goes bad?
You can add to mashed/double baked potatoes or pasta sauces....but I my favorite way to have cream cheese without a bagel is to prepare a Cream Cheese with Chives/Green Onion Omelet.
If it's unopened, it will be good well beyond the use-by date. Once you are dipping into it repeatedly it will start to mold. Personally, I just remove the mold but assuming you are less cavalier than I, you could open the container, divide it into smaller containers, and keep the unused ones in the colder part of the fridge.
For other uses:
- cream cheese frosting for carrot cake, banana cake, hummingbird cake, lemon cupcakes, etc.
- dips for crudite and cracker platters
- potted meat: grind up cooked meat, poultry, or shellfish, mix with grated shallot/onion, herbs, a little hot sauce or worcestershire, etc., and use as a spread for crackers, toast points, bruschetta, stuffed celery. A good use for cold cut ends, too.
Oyster dip - equal parts cream cheese, plain yogurt, poached oysters, (smoked will do) lemon zest, Worcestershire. Serve with scoop-size Fritos.
Cream cheese is my favorite food.
Here's a few favorite ways I use it (other than bagels, of course…)
Small cubes scrambled in your eggs, with fresh cilantro (keep the eggs soft-scrambled)
Spread on nutty bread with yellow mustard, thin cucumber slices, and sprouts
Large spoonful (or 2) of cream cheese in a bowl, topped with Pace Picante sauce, with lime Tostitos (don't judge, it's delicious)
In a pita with yellow mustard, roast beef, sprouts and sliced black olives
Stuffed into extra large pitted black olives as an appetizer
Rugelach have always been my go-to usage for excess cream cheese. It's a component of the dough.
I agree with scrambling into eggs. It's really good.
Also, there are some ice cream recipes that use cream cheese. That'd work.
You could also make some dessert bars that have a cream cheese/sugar layer.
bet it won't go bad any time soon, juss sayin.
jalapeño jelly over a blob of CC, lopped up w-crackers or toast points.
make a batch of CC/butter frosting and freeze then (soon) make a cake or cupcakes.
dollop on a plate pour a small jar of shrimp cocktail over the CC scoop onto basil trisket or Fritos scoops.
stir into gravy
add to salad dressing recipes
put on toasted "Everything" bagel and top CC w-cherry pie filling
^^^^^TO DIE FOR^^^^^^
freeze a portion in zipper bag
8 oz cream cheese, softened and spread in an 8x8 baking dish
1 jar pizza quick pizza sauce
1 cup mozzarella or pizza blend of shredded cheese
Any toppings you like on pizza chopped fine (pepperoni, bell peppers, onions and black olives for us)
1 tube refrigerated breadsticks cut into two inch pieces and baked according to the package directions. Dip goes into the oven at the same time. You are just warming through and melting the cheese.
To assemble just layer the cc first, sauce, toppings and then cheese.
8 oz room temperature cream cheese spread in an 8x8 baking dish
1/2 cup salsa mixed with 1/2 cup refried beans
1 cup shredded sharp cheddar
Nacho toppings like black olives, pickled jalapenos, scallions, diced tomatoes, seasoned ground meat if you want it really hearty.
A good sprinkling of hot sauce and sour cream to finish when it comes out of the oven if you like.
layer by following the list of ingredients and bake at 350 for 30 minutes and serve with tortilla chips.
Both are dead simple and get hoovered up at gatherings. My bf and I make these for lunch on the weekend and split it.
I second the rugelach suggestion… Such a delightful dough to work with, and you can even freeze the disks.
I use cream cheese in my rolled sugar cookie dough as well.
The sweet possibilities abound… cheese muffins, coeur a la creme, yeasted cheese coffee cake, a giant bowl of cream cheese frosting (served with a spoon), cheese mousse, etc.
On the savory side...
Great mashed with potatoes or cauliflower. with a little sour cream and/or butter, salt, pepper, chives, etc.
A nice spinach and mushroom sauce for eggs?
Haven't made this, but cream cheese flan does intrigue me… http://www.foodnetwork.com/recipes/cr...
as does this Miso Cream Cheese… http://www.foodandwine.com/recipes/mi...
Cream cheese is good mixed into turkey burgers, meatloaf, green chile enchiladas, lasagna, pie crust, flan, mac & cheese, broccoli au gratin, chocolate truffles.
Here ya go:
CAJUN SPINACH CASSEROLE
4 packs, frozen spinach;
Cajun seasoning (or--garlic salt, onion powder and pepper, added to taste);
2 eight oz packs of cream cheese;
seasoned bread crumbs;
1 small jar marinated artichoke hearts.
Place all spinach in a hot skillet until heated through and all water evaporated. Add the cream cheese and Cajun seasoning to taste. When cheese has melted into spinach, remove from heat and place in a casserole dish. Sink artichoke hearts "strategically" into the spinach and cover lightly with seasoned bread crumbs. Bake at 350 for 45 minutes.
BTW, I think any type spicing would work in the dish if you're adverse to Cajun seasoning.
This recipe sounds alarms. First, if the person who wrote it had thought it through, s/he would have realized that "packs" of frozen spinach is vague. Most likely this means 10-oz blocks of chopped but not necessarily. Some people may live where the standard is whole leaf in 16oz bags, or other options. Measurement for the artichokes is also needed.
Second, there's more to Cajun seasoning than garlic salt, onion powder, and pepper. And how are you supposed to add it "to taste" when it's raw and cold?
Third, there is no mention of volume or dimensions of the baking dish, which makes a tremendous difference in baking time.
Finally, it sounds to me like it needs more texture and visual appeal - perhaps diced sweet or hot pepper, onion, and/or scallion.
CAJUN SPINACH CASSEROLE...a failed experiment(sigh). The dish was one note: bitter.
Used 48 oz of frozen, chopped spinach, 12 oz of marinated artichoke hearts, 16 oz of cream cheese, and a liberal dusting of Cajun Seasoning; and the topping of bread crumbs.
Followed the stovetop and oven directions as stated. It looked delightful. But the taste was definately off.
I have 2 nice large perfect avo's in the kitchen.
before we go out to dinner tonight to our favorite Mex resto, (where the hub always orders guac) I'll make yours here.
I know it'll be better (their's to me has a cheating factor mixed in that I can't quite figure out, perhaps a premade plastic container is somehow involved)
I have all the ingredients
I can save $10
Make old fashioned pimiento cheese. You need cream cheese. Grated yellow cheese, and jarred smoked red peppers or one chipotle, and a little mayo. You can add a little cream, sliced olives, grated sweet onion, or other things you have around. I like pimiento cheese scooped up with green pepper scoops, or cherry tomatoes, but the traditional way to enjoy it is between two slices of bread.
i can give you a step by step.
very zen-like systematic unfolding.
start with pulling out the end foil so it is stretched out (still unopened)
then turn center flap/seal.fold up to perpendicular from block
now go to each end in turn and open that center seam and fold open the ends
open that center seam all the way
voillå. it is a perfectly flat, intact piece of foil with a beautiful block of creamy goodness..
reseal by starting with closing center seam…work backwards through steps.
breathe deeply and relax.
You could try a homemade version of Pizza Huts "Flying Fish Roe Salmon Cream Cheese Pizza " stuffed crust pie.
Or just make an entire flourless pizza dough with CC and eggs.
EDIT: Apparently the Pizza Hut pie is only available in Hong Kong
The other day I walked into the kitchen to see DH stuffing partially thawed bananas back into the freezer. On the verge of making banana bread, he realized there was no sour cream.
Since we buy massive Costco blocks of the stuff, I suggested subbing cream cheese and some milk for the sour cream. It was the best banana bread he ever made.
scrambled eggs -- in bowl, scramble three eggs with some half and half and a touch of water. put in medium skillet that has butter melted in. then pour in your egg mixture, stir and then add tsp. size dollops of cream cheese all around and scatter on sliced bite-size bits of smoked salmon, keep stirring till creamy and just set. season with salt only after you've tasted it, because of the salmon. serve on toast or an english muffin.
i've kept cheese unopened well past its expiry -- as long as it is in its original sealed package, it will last a good long time after the "date" on the package.
once opened, now that's another story.