Monday, May 18, 2009

Cookin' with KCL

What is everyone making this week for dinner?

For sure some barbecues are in order with this fab weather.
To see all our ideas to use up that bbq sauce go here.
Here are a few other ideas....

My Sisters Italian Chicken
  • 4 Chicken Breasts
  • 1 Brick of Cream Cheese
  • Italian Seasoning
  • Water
Stick all ingredients in a crock pot and cook on high for 3 hours or until chicken is done.
Stir occasionally


Anna's Apple Dip
  • package of cream cheese
  • 1 cup brown sugar
  • 1 tsp. vanilla
Mix all ingredients with a mixer until smooth, Serve with Apples

Grilled Chicken Breasts with Cream Cheese

  • 4 chicken breasts on the bone
  • 4 ounces cream cheese
  • 2 teaspoons basil
  • 1 large clove garlic, crushed
  • Salt and pepper

Rinse chicken breasts and pat dry with paper towel. In a small bowl, combine cream cheese, basil and garlic. Find the spot of the chicken breasts where the skin lifts up easily, and insert some of the cream cheese mixture. Spread cream cheese mixture throughout the area between the skin and the chicken by smoothing and spreading with your hands on top of the skin. Repeat with the rest of the chicken breasts. (The chicken skin should stay secure, however, you may secure with a toothpick. Be sure to remove toothpicks before serving.) Sprinkle tops with salt and pepper. Place chicken on a preheated 350 degree grill and cook skin-side down for 10 minutes. Turn over and continue to cook for 20 minutes or until chicken is done.

Joanie's Raspberry French Toast

  • 8 oz softened cream cheese
  • 12 slices bread (we use plain texas toast)
  • 1 C. raspberries
  • 3 eggs, beaten
  • 3/4 C. milk
  • 3 T. Sugar
  • 1/2 tsp. vanilla
  • dash salt

Spread cream cheese evenly over one side of each slice of bread. top half of slices of bread with raspberries. Top with remaining bread slices, cream cheese side down, to make "sandwiches". Combine beaten eggs, milk, sugar, vanilla and salt in shallow bowl. Dip each sandwich in egg mixture, turning carefully to coat both sides. Place on greased cookie sheet. Bake @ 425 for 15 minutes or until golden, turning once after 10 minutes. Serve with or w/o syrup. Yum!


What recipes do you love that call for Cream Cheese??

7 comments:

Joanie Demer said...

Hey Heath, or should I say "Martha". You're going all Krazy Domestic on me! In an effort to keep up with you here's my contribution:

Rasberry French Toast
8 oz softened cream cheese
12 slices bread (we use plain texas toast)
1 C. raspberries
3 eggs, beaten
3/4 C. milk
3 T. Sugar
1/2 tsp. vanilla
dash salt

Spread cream cheese evenly over one side of each slice of bread. top half of slices of bread with raspberries. Top with remaining bread slices, cream cheese side down, to make "sandwiches". Combine beaten eggs, milk, sugar, vanilla and salt in shallow bowl. Dip each sandwich in egg mixture, turning carefully to coat both sides. Place on greased cookie sheet. Bake @ 425 for 15 minutes or until golden, turning once after 10 minutes. Serve with or w/o syrup. Yum!

Heather Wheeler said...

Thanks Joanie- I added it to the list- I CAN NOT wait to make those, they sound so GOOD!

Brooke Flint said...

I am sure everyone gets the Kraft Family Magazine that comes quarterly (and is FREE)I just got mine today and it has TONS of ideas for all of the kraft items we have been stocking up on.
Brooke

Snigger Fam said...

I'm making this tonight (and this blog is awesome for recipes): http://laylita.com/recipes/2009/05/15/tuna-and-tomato-pastas/print/

LeBeau Family said...

My friend here in Meridian is one of the hosts of this fabulous cooking blog and i love her recipes. Here's one of my favorites which I usually double:

http://www.ourbestbites.com/2009/05/baked-creamy-chicken-taquitos.html

chewymama said...

BEST homemade alfredo:
1 8oz block cream cheese
1 stick of butter
1/2 cup milk (whole is best)
3/4 cup parmesan

combine in saucepan and melt on low-med low, careful not to burn. whisk smooth and serve! YUM

Anna said...

For the Apple dip, you actually mix it with a mixer, not a blender. I think your blender would be very upset with you because it is very thick. Sorry Heather, I think I typed it wrong in the email.