PHILADELPHIA VEGGIE CREAM CHEESE RECIPES

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VEGGIE CREAM CHEESE SPREAD - RECIPES, COUNTRY LIFE AND ...



Veggie Cream Cheese Spread - Recipes, Country Life and ... image

This is a homemade version of the veggie cream cheese spreads you can buy in the grocery store (Philadelphia, to be specific!), and I love its delicio

Provided by Ree Drummond

Categories     main dish    snack

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 16 servings

Number Of Ingredients 9

3

packages (8 Ounces Each) Cream Cheese, Slightly Softened

6

whole Green Onions, Sliced

1

whole Large Carrot, Peeled And Finely Diced

1

stalk Celery, Finely Diced

1/2

whole Red Bell Pepper, Finely Diced

1/4 c.

Finely Diced Red Onion

1 tbsp.

Chopped Chives (more To Taste)

1 tbsp.

Chopped Dill (more To Taste)

1

clove Garlic, Peeled

Steps:

  • Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.Note: Add more or less of any veggie/herb you'd like!

CINNAMON BUN PANCAKES WITH MAPLE CREAM CHEESE GLAZE RE…



Cinnamon Bun Pancakes with Maple Cream Cheese Glaze Re… image

Provided by Bobby Flay

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 16

3 ounces cream cheese, such as Philadelphia, cut into small pieces, room temperature
1/4 cup grade B maple syrup 
1 stick (8 tablespoons) unsalted butter, cut into pieces
1/2 cup dark muscovado sugar
2 teaspoons ground cinnamon 
1/4 cup heavy cream 
1 1/2 cups all-purpose flour
3 tablespoons sugar 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
3/4 teaspoon table salt 
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted, plus for the pan 
2 large eggs 
1/2 teaspoon vanilla extract 
1/2 cup coarsely chopped toasted pecans 

Steps:

  • Preheat the oven to 200 degrees F. Set a baking rack on a baking sheet and put it in the oven.
  • For the glaze: Put the cream cheese in a bowl. Heat the maple syrup in a small saucepan over low heat until it just begins to simmer, then pour over the cream cheese and whisk vigorously until smooth. Set aside and keep warm.
  • For the cinnamon swirl: Melt the butter in a small saucepan until light golden brown. Whisk in the muscovado sugar and cinnamon; the sugar may clump and separate from the butter¿don't worry. Whisk in 1/4 cup water and bring to a simmer, whisking until the mixture smoothes out. Simmer until slightly thickened, about 2 minutes. Whisk in the cream and simmer another 2 minutes. Transfer to a small bowl to cool--the mixture will thicken as it cools--then transfer to a piping bag with a small tip.
  • For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, 3 tablespoons melted butter, eggs and vanilla. Add the wet mixture to the dry and whisk until just combined.
  • Heat a large nonstick pan or cast-iron griddle over medium heat and brush with some melted butter. Ladle about 1/4 cup of the batter into the pan and spread to make a 4-inch circle. Ladle in a few more pancakes, being careful not to crowd them.
  • When the pancakes just begin to form bubbles on the surface, pipe in the cinnamon swirl filling: Starting at the center of the pancakes, squeeze the filling on top in a swirl (just as you see in a regular cinnamon bun). Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes--adjust the heat as necessary so the bottoms don't brown before the tops set. Flip over and continue cooking until golden brown on the reverse side, about 1 minute longer.
  • Transfer the pancakes to the oven to keep warm while you make the rest of the pancakes.
  • To serve: Stack 3 pancakes on each plate, drizzle with some of the maple cream cheese glaze, and sprinkle with pecans.

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