DRIED PLUM & CREAM CHEESE SPREAD

DRIED PLUM & CREAM CHEESE SPREAD

Prep Time: 15 Minutes
Servings: 16

Ingredients

1 8 ounce package cream cheese, softened*

1/3 cup finely chopped dried plums, divided

1/4 cup finely chopped walnuts, toasted

1 teaspoon cinnamon

1 to 2 tablespoons orange juice, to taste

1 tablespoon honey

Salt

Preparation
In bowl, combine cream cheese, dried plums, nuts, 1 tablespoon of the orange juice, honey and cinnamon; mix well.

Add remaining orange juice, if necessary, to reach desired consistency.

Season with salt, as desired.

To serve, spread onto toasted bagels, sliced apples, crackers or celery sticks.

Nutritional Information (per serving)
Calories 75
Cholesterol 16mg
Fat 6g
Sodium 42mg
Carbohydrates 4g
Protein 2g
Fiber 1g 

* Use fat free cream cheese for reduced fat
Reduced Fat Nutritional Information (per serving)
Calories 37
Cholesterol 3mg
Fat 1g
Sodium 68mg
Carbohydrates 5g
Protein 3g
Fiber 1g

GINAS REFRIED BEANS & CHEESE DIP

REFRIED BEAN AND CHEESE DIP - submitted by GINA 

(Although this is a dip, it is very filling. When dipped with Tortilla Chips, I have had this as a meal.)

Ingredients:
* 2-16oz. cans refried beans
* 16 ounces cream cheese (believe me, this makes it special!)
* 1/4 cup salsa
* Shredded Mozzarella Cheese (May use Cheddar or Monterrey Jack)
* Garlic Powder to individual taste
* Optional - sour cream, olives, hot peppers, guacamole, onion

Directions:
1. Mix the refried beans, garlic powder and salsa together. Spread out half of the mixture in the bottom of a small, oven proof casserole.
2. Put a layer of cream cheese on top of the first layer of refried bean mixture.
3. Top this layer of cream cheese with the remaining refried bean mixture.
4. Sprinkle cheese on top, cover, and put in a 350F oven for about 20 minutes, or until it is thoroughly heated.

APRICOT CREAM CHEESE COOKIES

Apricot Cream Cheese Cookies

 

The dough is tender and flaky and the sweet tart apricot filling is perfect. Don’t let the short ingredient list throw you; they taste out of this world.

4 ounces cream cheese
1/2 cup butter
1 cup flour, plus additional for rolling
1/4 teaspoon salt
Natures Hollow sugar free Apricot Preserves

Blend the cream cheese and butter. Add flour and salt then blend until flour is completely incorporated. Gather dough into a smooth ball, cover with plastic wrap and chill 1-2 hours.

Preheat oven to 375 degrees. Lightly dust counter with flour and roll out 1/2 of the dough to 1/8 inch thickness and carefully cut into 2-inch squares, saving scraps to re-roll.

Blend jar of preserves with a spoon so it is a smooth consistency. Place a 1/4 teaspoon dab of preserves in the center of each square. Fold over two opposite corners of square to the middle, overlapping slightly and pressing so they stick together and jam squishes out a bit. After folding each cookie, transfer to an ungreased cookie sheet, about 1 inch apart.

Bake each batch for 10-12 minutes, until bottoms are barely golden brown. Gently press any overlapped corners down that have opened while baking.

Transfer to a wire rack. Repeat with remaining dough. When cookies are cool, place an additional small dab of apricot preserves on each side of the folded cookie.

Makes about 30 cookies.
Per cookie
calories 35 ,
fat 3g,

carbs 2g

BROCCOLI CHEESE CASSEROLE

Ingredients:

14-16 ounce package frozen broccoli florets
4 ounces cream cheese, softened
4 ounces cheddar cheese, shredded
4 green onions, chopped
Salt and pepper, to taste
3 pieces bacon, chopped and fried until crisp

Directions:

Cook the broccoli 4-5 minutes or just until tender-crisp; drain very well. Put in a greased 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Bake at 350º for 20-30 minutes, until bubbly.

Makes 6 servings (Divide 6 Equal Portions)

Nutritional Info Per Serving:
185 Calories; 
15g Fat; 
10g Protein; 
3g Fiber; 

3g Carbs

CHEESY EGG BAKE

Cheesy Egg Bake

 

This is great to make up and have in the fridge for a quick grab-n-go breakfast, brunch or lunch. It's versatile using any combination of herbs or cheeses you have on hand...a real clean-out-the-fridge type protein dish! Don't let the cottage cheese in it deter you from making this comforting meal...it melts into the batter and no one will ever know it's in there!

Vegetable cooking spray
6 eggs, beaten
1/4 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Italian seasoning
1 cup milk
1 cup cottage cheese
4 ounces cream cheese cubed
1 cup cubed sharp cheddar

Preheat oven to 350 degrees. Spray a 9x9-inch baking pan with vegetable spray and set aside.

In a large bowl, beat the eggs until frothy. Whisk in flour, baking powder, salt, pepper, seasoning, milk, and cottage cheese. Stir in cubed cheeses. Pour into greased 9x9 inch pan. Bake for 30-35 minutes or until puffed, golden and set.

Makes eight servings.

Per Serving:
Calories 202;
Protein 16 g;
Fat 12 g;
Carb s7 g;
Sugar 3 g;
Sodium 272 mg