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ISO: ISO cream or cottage cheese based recipe for appetizer cheese. I have a boursin recipe and want ...
- Thread starter elaine
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Hi Elaine - here's one I made without scooping out the shell. REC Double-cheese app
It still came out very good, I just didn't go to the trouble of scooping out a wheel of cheese. But it would be pretty to make as directed if you were giving it as a gift.
1 whole firm round Chihuahua or Monterey Jack cheese (1 pound) - I used 1 lb mild brick cheddar
1 package (3 ounces) cream cheese, softened
1/4 cup chopped marinated artichoke hearts or pepperoncini peppers, drained - I used the artichokes
1/4 cup pine nuts, toasted
1 1/2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
Remove any waxed coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving 1/2-inch thick side and bottom; reserve cheese shell.
Chop scooped-out cheese to measure 1 cup and combine cream cheese, artichoke hearts, 3 tablespoons of the pine nuts and the basil in food processor. Cover and process until well mixed.
Pack mixture into cheese shell and sprinkle with remaining 1 tablespoon pine nuts; press in lightly. Cover and refrigerate about 3 hours or until filling is firm.
Cut into thin wedges and serve with crackers.
It still came out very good, I just didn't go to the trouble of scooping out a wheel of cheese. But it would be pretty to make as directed if you were giving it as a gift.
1 whole firm round Chihuahua or Monterey Jack cheese (1 pound) - I used 1 lb mild brick cheddar
1 package (3 ounces) cream cheese, softened
1/4 cup chopped marinated artichoke hearts or pepperoncini peppers, drained - I used the artichokes
1/4 cup pine nuts, toasted
1 1/2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
Remove any waxed coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving 1/2-inch thick side and bottom; reserve cheese shell.
Chop scooped-out cheese to measure 1 cup and combine cream cheese, artichoke hearts, 3 tablespoons of the pine nuts and the basil in food processor. Cover and process until well mixed.
Pack mixture into cheese shell and sprinkle with remaining 1 tablespoon pine nuts; press in lightly. Cover and refrigerate about 3 hours or until filling is firm.
Cut into thin wedges and serve with crackers.
Here's another REC Mexican torta
My niece made this for her gluten-challenged ;o) DH, and it was really very good. She substituted cornmeal for the flour.
Anyway, as listed, is with flour:
1/2 cup all-purpose flour
3 tablespoons butter or margarine, softened
1 egg yolk
2 packages (8 ounces each) cream cheese, softened
1 package (1 ounce) taco seasoning mix
3 eggs
2 cups shredded Cheddar cheese (8 ounces)
1 can (4.5 ounces) chopped green chiles, undrained
1 cup sour cream
Move oven rack to lowest position and preheat oven to 400ºF. Lightly grease small springform pan.
Mix together flour, butter and egg yolk and press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool and reduce oven temperature to 350ºF.
Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in cheddar cheese and chiles. Pour over crust.
Bake about 40 minutes or until center is set. Immediately spread with sour cream and bake 5 more minutes. Cool slightly, cover with plastic wrap, and refrigerate overnight.
Remove side of pan and serve with crackers or tortilla chips.
My niece made this for her gluten-challenged ;o) DH, and it was really very good. She substituted cornmeal for the flour.
Anyway, as listed, is with flour:
1/2 cup all-purpose flour
3 tablespoons butter or margarine, softened
1 egg yolk
2 packages (8 ounces each) cream cheese, softened
1 package (1 ounce) taco seasoning mix
3 eggs
2 cups shredded Cheddar cheese (8 ounces)
1 can (4.5 ounces) chopped green chiles, undrained
1 cup sour cream
Move oven rack to lowest position and preheat oven to 400ºF. Lightly grease small springform pan.
Mix together flour, butter and egg yolk and press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool and reduce oven temperature to 350ºF.
Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in cheddar cheese and chiles. Pour over crust.
Bake about 40 minutes or until center is set. Immediately spread with sour cream and bake 5 more minutes. Cool slightly, cover with plastic wrap, and refrigerate overnight.
Remove side of pan and serve with crackers or tortilla chips.
One more - this is so good! (Did I say I loved cheese?!) REC Pimento spread
8-oz pkg. cream cheese, softened
3 Tbsps prepared horseradish
2 Tbsps finely grated onion
1 tsp sugar (I leave out)
1/4 tsp celery salt
1/8 tsp white pepper
1 1/2 cups shredded cheddar cheese (orange)
7-oz jar pimentos, drained and chopped
Combine cream cheese, horseradish, onion, sugar, salt, and pepper in a large bowl. Add cheddar cheese and beat until blended (I use a stick blender). Add in chopped pimentos, mix to combine, cover, and refrigerate.
8-oz pkg. cream cheese, softened
3 Tbsps prepared horseradish
2 Tbsps finely grated onion
1 tsp sugar (I leave out)
1/4 tsp celery salt
1/8 tsp white pepper
1 1/2 cups shredded cheddar cheese (orange)
7-oz jar pimentos, drained and chopped
Combine cream cheese, horseradish, onion, sugar, salt, and pepper in a large bowl. Add cheddar cheese and beat until blended (I use a stick blender). Add in chopped pimentos, mix to combine, cover, and refrigerate.
I've been hooked on Bar Cheez, or Pub Cheez this year. It's just a soft cheddar spread w/horseradish
I buy a tub of Merkt's cheddar spread(not sure the ounces, but must be 8 or more, or use Kaukauna brand) and I take 4 oz of cream cheese and cream the 2 together with a heaping T of horseradish(use more or less to taste). this gets better if it sits for a few days/week. a simple spread that tastes surprisingly good.
I buy a tub of Merkt's cheddar spread(not sure the ounces, but must be 8 or more, or use Kaukauna brand) and I take 4 oz of cream cheese and cream the 2 together with a heaping T of horseradish(use more or less to taste). this gets better if it sits for a few days/week. a simple spread that tastes surprisingly good.
REC: Green Chile Cheese Spread - (I posted this on Recipezaar)
GREEN CHILE CHEESE SPREAD
A make-ahead cheese spread. Serve with corn chips, tortillas, or your favorite assortment of crackers.
Ingredients:
4 ounces cream cheese, softened
1/4 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 (4-oz.) can Diced Green Chiles (one reviewer used 2 cans)
3 tablespoons sliced green onion
1/2 teaspoon hot pepper sauce
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
Directions:
COMBINE cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve. *(Note: One reviewer served it warm - she mixed ingredients in small crockpot, heating until cheese was melted).
Makes 2 cups
http://www.recipezaar.com/19079
GREEN CHILE CHEESE SPREAD
A make-ahead cheese spread. Serve with corn chips, tortillas, or your favorite assortment of crackers.
Ingredients:
4 ounces cream cheese, softened
1/4 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 (4-oz.) can Diced Green Chiles (one reviewer used 2 cans)
3 tablespoons sliced green onion
1/2 teaspoon hot pepper sauce
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
Directions:
COMBINE cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve. *(Note: One reviewer served it warm - she mixed ingredients in small crockpot, heating until cheese was melted).
Makes 2 cups
http://www.recipezaar.com/19079
REC: Cranberry Pecan Spread
CRANBERRY PECAN SPREAD
1 (8 ounce) package cream cheese, softened
1/4 cup orange juice (or orange juice concentrate, to taste)
1/2 cup craisins or dried cranberries
1/2 cup pecans, chopped
1. In a small bowl, beat cream cheese and orange juice until smooth.
2. Fold in craisins and pecans.
3. Cover and refrigerate for at least 1 hour.
4, Serve with whole wheat crackers.
6-8 servings
(Also posted on Recipezaar)
http://www.recipezaar.com/Pecan-Cranberry-Spread-99081
CRANBERRY PECAN SPREAD
1 (8 ounce) package cream cheese, softened
1/4 cup orange juice (or orange juice concentrate, to taste)
1/2 cup craisins or dried cranberries
1/2 cup pecans, chopped
1. In a small bowl, beat cream cheese and orange juice until smooth.
2. Fold in craisins and pecans.
3. Cover and refrigerate for at least 1 hour.
4, Serve with whole wheat crackers.
6-8 servings
(Also posted on Recipezaar)
http://www.recipezaar.com/Pecan-Cranberry-Spread-99081
REC: Apple Cheese Spread
APPLE CHEESE SPREAD
Delicious on a toasted bagel, plain toast or serve as an appetizer with crackers.It will keep covered in the fridge for a couple of days.
1 (8 ounce) container cream cheese, room temperature
1 cup grated cheddar cheese
2 tablespoons fresh lemon juice
1 granny smith apple, cored and peeled
1/2 teaspoon black pepper
1 teaspoon dried thyme or dried oregano
Combine the cream cheese, cheddar & fresh lemon juice.
Grate the apple directly into the cheese mixture and mix well.Place in a bowl.
Sprinkle on the pepper and herb.
Cover and refrigerate for at least 1 hour.
Serve with your choice of bagels, toast or crackers.
2 1/2 cups
http://www.recipezaar.com/123900
APPLE CHEESE SPREAD
Delicious on a toasted bagel, plain toast or serve as an appetizer with crackers.It will keep covered in the fridge for a couple of days.
1 (8 ounce) container cream cheese, room temperature
1 cup grated cheddar cheese
2 tablespoons fresh lemon juice
1 granny smith apple, cored and peeled
1/2 teaspoon black pepper
1 teaspoon dried thyme or dried oregano
Combine the cream cheese, cheddar & fresh lemon juice.
Grate the apple directly into the cheese mixture and mix well.Place in a bowl.
Sprinkle on the pepper and herb.
Cover and refrigerate for at least 1 hour.
Serve with your choice of bagels, toast or crackers.
2 1/2 cups
http://www.recipezaar.com/123900
Cream cheese and olive spread
CREAM CHEESE AND OLIVE SPREAD
MAKES 1-1/2 to 2 CUPS
...good on crackers, bread, toasted pitas or vegetable crudites. .
8 ounces cream cheese, softened
1/4 cup green pitted olives, finely chopped
1/4 cup pimento, finely chopped
1/4 cup mayonnaise
1/4 cup finely chopped walnuts
Blend all ingredients well.
Note: If using for party sandwiches, makes 6 whole sandwiches before cutting into triangles. This is best on cracked wheat bread.
teriskitchen.com
CREAM CHEESE AND OLIVE SPREAD
MAKES 1-1/2 to 2 CUPS
...good on crackers, bread, toasted pitas or vegetable crudites. .
8 ounces cream cheese, softened
1/4 cup green pitted olives, finely chopped
1/4 cup pimento, finely chopped
1/4 cup mayonnaise
1/4 cup finely chopped walnuts
Blend all ingredients well.
Note: If using for party sandwiches, makes 6 whole sandwiches before cutting into triangles. This is best on cracked wheat bread.
teriskitchen.com
Sylvia's Domain Chandon Spread in T&T---other nice ones there as well
http://eat.at/swap/forum2/89_Domain_Chandon_Cheese_Spread
http://eat.at/swap/forum2/89_Domain_Chandon_Cheese_Spread