cream cheese

These are super tasty, easy to make, and are great for a quick warm breakfast before school/work!

 

Ingredients:

8 oz. cream cheese – softened

1 egg yolk

1 cup sugar

24 slices of bread – crusts removed

1 tbsp cinnamon

3 tbsp butter – melted

 

First, cut off all of the crusts on your bread.

Next, combine the cream cheese, yolk and 1/4 cup of the sugar in a bowl.  Set aside.

With a rolling pin, roll out the slices of bread to make a thin layer.

Add a thin layer of the cream cheese mixture to each slice of rolled out bread.  Coat evenly.

Once each bread slice is coated with the cheese mixture, roll them up.  Start at one corner and roll across.  Place the rolls on a baking sheet.

In a separate bowl, melt the butter.  In another, add the remaining 3/4 cup sugar and the cinnamon.

Coat each individual roll with butter and then roll in the cinnamon sugar mix to cover.

Place the finished rolls back on a cookie sheet, and then place in the freezer for at least 2 hours to firm up.

After the 2 hours is up, preheat the oven to 400 degrees.  Bake the rolls for 10 minutes.  Serve hot with some maple syrup!

These can be made in bulk and kept frozen (before baking) for up to 2 months!

 

French Toast Roll-ups
Author:
Recipe type: Breakfast
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 oz. cream cheese - softened
  • 1 egg yolk
  • 1 cup sugar
  • 24 slices of bread - crusts removed
  • 1 tbsp cinnamon
  • 3 tbsp butter - melted
Instructions
  1. First, cut off all of the crusts on your bread.
  2. Next, combine the cream cheese, yolk and ¼ cup of the sugar in a bowl. Set aside.
  3. With a rolling pin, roll out the slices of bread to make a thin layer.
  4. Add a thin layer of the cream cheese mixture to each slice of rolled out bread. Coat evenly.
  5. Once each bread slice is coated with the cheese mixture, roll them up. Start at one corner and roll across. Place the rolls on a baking sheet.
  6. In a separate bowl, melt the butter. In another, add the remaining ¾ cup sugar and the cinnamon.
  7. Coat each individual roll with butter and then roll in the cinnamon sugar mix to cover.
  8. Place the finished rolls back on a cookie sheet, and then place in the freezer for at least 2 hours to firm up.
  9. After the 2 hours is up, preheat the oven to 400 degrees. Bake the rolls for 10 minutes. Serve hot with some maple syrup!
  10. These can be made in bulk and kept frozen (before baking) for up to 2 months!

 

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This very easy recipe makes a great flavorful dinner for the whole family one night, and more than enough to freeze and have for dinner another evening as well!

 

Ingredients:

2 lbs. boneless, skinless chicken breasts

2 tbsp. butter – cut into slices

1 can – 18 oz of Progresso Recipe Starters “Creamy Parmesan Basil” cooking sauce

8 oz of cream cheese – cut into cubes

1 lb of fettuccine or rigatoni noodles (or whatever your favorite type is)

basil for color

 

First, spray the bottom and sides of your slow cooker with cooking spray to prevent sticking.  Next, layer the chicken at the bottom of the slow cooker.  Cover with slices of butter and then pour the cooking sauce over top.

Cover and cook the meat on LOW for 4-6 hours, or until chicken is tender and completely cooked through.  Shred the chicken with two forks to make bite sized pieces.  After the chicken is shredded, add the cubed pieces of cream cheese to the mixture and cover to cook an additional 30 minutes (or until the cheese has thoroughly melted).

During this time, cook your noodles according to the directions, drain and set aside.  Once the cheese has melted into the chicken mixture, it is ready to serve!  Serve the chicken and cheese mixture over the noodles and top with some basil for color and a little extra flavor!

Leftovers (and this recipe makes a HUGE portion) can be stored in a freezer safe container for dinner again another night.  I would suggest just storing the meat mixture though and making the noodles fresh next time!

 

5.0 from 1 reviews
Slow Cooker Basil Parmesan Chicken Pasta
Author:
Recipe type: Slow Cooker
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • 2 tbsp. butter - cut into slices
  • 1 can - 18 oz of Progresso Recipe Starters "Creamy Parmesan Basil" cooking sauce
  • 8 oz of cream cheese - cut into cubes
  • 1 lb of fettuccine or rigatoni noodles (or whatever your favorite type is)
  • basil for color
Instructions
  1. First, spray the bottom and sides of your slow cooker with cooking spray to prevent sticking. Next, layer the chicken at the bottom of the slow cooker. Cover with slices of butter and then pour the cooking sauce over top.
  2. Cover and cook the meat on LOW for 4-6 hours, or until chicken is tender and completely cooked through. Shred the chicken with two forks to make bite sized pieces. After the chicken is shredded, add the cubed pieces of cream cheese to the mixture and cover to cook an additional 30 minutes (or until the cheese has thoroughly melted).
  3. During this time, cook your noodles according to the directions, drain and set aside. Once the cheese has melted into the chicken mixture, it is ready to serve! Serve the chicken and cheese mixture over the noodles and top with some basil for color and a little extra flavor!
  4. Leftovers (and this recipe makes a HUGE portion) can be stored in a freezer safe container for dinner again another night. I would suggest just storing the meat mixture though and making the noodles fresh next time!

 

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Need a great way to use up some leftover roast chicken?  This is easy to make with a great creamy base!

 

Ingredients:

1 tbsp butter

8 oz package of sliced mushrooms

1 medium onion – chopped

2 – 14 1/2 oz cans of chicken broth

1 – 10 3/4 oz can of cream of chicken soup

2 cups cooked chicken – cut

1/2 cup instant rice – uncooked

1 cup milk

1 – 16 oz bag of frozen corn

2 tbsp corn starch

1 tbsp fresh or 1 tsp dried basil

1 tbsp fresh or 1 tsp dried dill

1 tbsp sugar

1/2 tsp seasoning salt

1/2 tsp black pepper

1/2 cup cream cheese

 

First, dice the onion and the mushroom if you did not already buy pre-sliced.

In a large soup pot, melt the tbsp of butter and saute the onion and mushrooms until softened.

Add chicken broth and cream of chicken soup to the pot.

Add diced chicken.

Add the rice, corn and milk.

Finally add the seasonings and the cornstarch.

Mix everything thoroughly and bring to a boil.  Once boiling, reduce heat and allow to simmer for about 10 minutes.  Add the 1/2 cup of cream cheese and stir until dissolved.

Serve hot with a side of Cheddar Bay Biscuits!

Leftover soup can easily be stored in a freezer-safe plastic container for dinner another night!

Chicken Corn Chowder
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp butter
  • 8 oz package of sliced mushrooms
  • 1 medium onion - chopped
  • 2 - 14½ oz cans of chicken broth
  • 1 - 10¾ oz can of cream of chicken soup
  • 2 cups cooked chicken - cut
  • ½ cup instant rice - uncooked
  • 1 cup milk
  • 1 - 16 oz bag of frozen corn
  • 2 tbsp corn starch
  • 1 tbsp fresh or 1 tsp dried basil
  • 1 tbsp fresh or 1 tsp dried dill
  • 1 tbsp sugar
  • ½ tsp seasoning salt
  • ½ tsp black pepper
  • ½ cup cream cheese
Instructions
  1. First, dice the onion and the mushroom if you did not already buy pre-sliced.
  2. In a large soup pot, melt the tbsp of butter and saute the onion and mushrooms until softened.
  3. Add chicken broth and cream of chicken soup to the pot.
  4. Add diced chicken.
  5. Add the rice, corn and milk.
  6. Finally add the seasonings and the cornstarch.
  7. Mix everything thoroughly and bring to a boil.  Once boiling, reduce heat and allow to simmer for about 10 minutes.  Add the ½ cup of cream cheese and stir until dissolved.
  8. Serve hot with a side of Cheddar Bay Biscuits!
  9. Leftover soup can easily be stored in a freezer-safe plastic container for dinner another night!

 

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On my quest to use as many of my fresh picked blueberries as possible, I decided to make my favorite dessert…blueberry cheesecake!  My cheesecake recipe is super simple…only 4 ingredients for the cake itself, and it can be interchanged with other flavors such as strawberries or chocolate chips to be tailored to your liking!

 

Ingredients:

2 – 8 oz packages of cream cheese (softened)

3 eggs

2/3 cup sugar

1 graham cracker pie crust

options – 1 cup blueberries, strawberries, chocolate chips or any other flavoring

 

First, preheat oven to 350 degrees.  Crack 3 eggs into large bowl – beat lightly.  Next, add sugar and mix together.

Add the cream cheese and mix together well with an electric beater.

Add in blueberries.

Pour mixture into a pie crust and bake 50-60 minutes at 350 degrees.  Pie should split on top and be firm when done.  While the cheesecake is cooking, I made a blueberry glaze to top it with.  To do this you will need:

 

1 cup sugar

2 tbsp cornstarch

1 cup water

1 cup blueberries – smashed

 

In a saucepan, combine the sugar and cornstarch.  Turn the burner on high and stir in the water.

Stir constantly until it comes to a boil.  Add the cup of crushed blueberries and continue to stir constantly.  Boil for 2 minutes and then remove from heat and allow to cool.  Once the cheesecake is done, pour the glaze over top and refrigerate for several hours until completely chilled.

Once completely chilled, cut the cheesecake into pieces and serve!  The individual pieces can also be frozen in a plastic container and then thawed in the refrigerator when you want to enjoy a piece of homemade cheesecake!

 

Blueberry Cheesecake with Blueberry Glaze
Author:
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
Cheesecake
  • 2 - 8 oz packages of cream cheese (softened)
  • 3 eggs
  • ⅔ cup sugar
  • 1 graham cracker pie crust
  • options - 1 cup blueberries, strawberries, chocolate chips or any other flavoring
Glaze
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 cup water
  • 1 cup blueberries - smashed
Instructions
  1. First, preheat oven to 350 degrees. Crack 3 eggs into large bowl - beat lightly. Next, add sugar and mix together.
  2. Add the cream cheese and mix together well with an electric beater.
  3. Add in blueberries.
  4. Pour mixture into a pie crust and bake 50-60 minutes at 350 degrees. Pie should split on top and be firm when done.
  5. You can make a simple glaze with ingredients listed above - In a saucepan, combine the sugar and cornstarch. Turn the burner on high and stir in the water.
  6. Stir constantly until it comes to a boil. Add the cup of crushed blueberries and continue to stir constantly. Boil for 2 minutes and then remove from heat and allow to cool. Once the cheesecake is done, pour the glaze over top and refrigerate for several hours until completely chilled.
  7. Once completely chilled, cut the cheesecake into pieces and serve! The individual pieces can also be frozen in a plastic container and then thawed in the refrigerator when you want to enjoy a piece of homemade cheesecake!

 

 

 

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