In an attempt to get my kids to eat spinach I tried this recipe, I found it on the Southern Living website...you will always find great recipes there. I have come to the conclusion that if there is cream cheese in a recipe it will be good! My family devours this dish and it is fairly quick and easy...great for when company arrives.
8 oz. uncooked rigatoni
1 Tbsp. olive oil
1 c. finely chopped onion (about 1 medium)
1 (10-oz.) pkg. frozen chopped spinach, thawed (I prefer using fresh spinach)
3 c. cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese (I just use regular cream cheese and add some chives and a little onion powder to the recipe)
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. (6-oz.) shredded mozzarella cheese
Prepare rigatoni according to package directions.
Meanwhile sauté onions in oil in a nonstick skillet until onion is tender. Transfer onion to a large bowl, and set aside.
Drain the spinach well (if using frozen), pressing between layers of paper towels.
Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle evenly with shredded mozzarella cheese.
Bake covered at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly. Makes about 4-6 servings.
Showing posts with label cream cheese. Show all posts
Showing posts with label cream cheese. Show all posts
Wednesday, January 28, 2009
Thursday, January 1, 2009
Cream Cheese Banana Nut Bread with streusel topping
Once I found this banana bread recipe I haven't made another since! It is so moist and the topping finishes the bread off. We like to substitute whole white wheat flour for the white flour.
Recipe adapted from Southern Living
3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 lg. eggs
3 c. whole white wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. mashed ripe bananas (about 4 medium)
1 c. chopped pecans (my favorite!)
1/2 tsp. vanilla extract
Streusel topping:
1/2 c. brown sugar
1 Tbsp. flour
1/8 tsp. cinnamon
2 Tbsp. chilled butter
1/2 c. pecan pieces
Make the streusel topping by combining the brown sugar, 1 tablespoon flour and cinnamon. Cut in the butter until crumbly then add the pecan pieces and stir together; set aside.
For the bread beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine the flour and next 3 ingredients (powder, soda and salt); gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured loaf pans. Top with streusel topping and bake at 350˚ for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, covering with aluminum foil last 15 minutes to prevent over browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on racks before slicing.
Recipe adapted from Southern Living
3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 lg. eggs
3 c. whole white wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. mashed ripe bananas (about 4 medium)
1 c. chopped pecans (my favorite!)
1/2 tsp. vanilla extract
Streusel topping:
1/2 c. brown sugar
1 Tbsp. flour
1/8 tsp. cinnamon
2 Tbsp. chilled butter
1/2 c. pecan pieces
Make the streusel topping by combining the brown sugar, 1 tablespoon flour and cinnamon. Cut in the butter until crumbly then add the pecan pieces and stir together; set aside.
For the bread beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine the flour and next 3 ingredients (powder, soda and salt); gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured loaf pans. Top with streusel topping and bake at 350˚ for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, covering with aluminum foil last 15 minutes to prevent over browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on racks before slicing.
Monday, November 24, 2008
Alfredo Sauce
I did a search on google for Alfredo Sauce when I came across this recipe, it was labeled as "Olive Garden's Alfredo Sauce". I'm not sure if it was truly their recipe but it sure is good...note the cream cheese, it makes anything taste better. I have changed the recipe up a bit since I came across it.
1 stick butter
2-4 oz. cream cheese, cubed
1 pint heavy cream
2 tsp. garlic powder
1/2-3/4 c. grated Parmesan cheese
In a saucepan over medium heat melt the butter and add the cream cheese stirring until softened, then add the cream and garlic powder. When mixture is smooth and very hot (do not boil) take the saucepan off the heat and add the cheese. Stir until cheese is melted and serve over your favorite pasta (or make your own) with grilled chicken or steamed vegetables.
1 stick butter
2-4 oz. cream cheese, cubed
1 pint heavy cream
2 tsp. garlic powder
1/2-3/4 c. grated Parmesan cheese
In a saucepan over medium heat melt the butter and add the cream cheese stirring until softened, then add the cream and garlic powder. When mixture is smooth and very hot (do not boil) take the saucepan off the heat and add the cheese. Stir until cheese is melted and serve over your favorite pasta (or make your own) with grilled chicken or steamed vegetables.
Potato Chowder
A dear friend gave me this recipe when we lived in Rexburg. Our family loves this chowder and they devour it every time it's made! If you have these simple ingredients and 8-10 hours until dinner, I recommend THIS meal!
Potato Chowder
8 c. diced, peeled potatoes
1/3 c. chopped onion
3 cans (14.5 oz. each) chicken broth
1 can (10 3/4 oz. each) cream of chicken soup
1/4 tsp. pepper
1 (8 oz. pkg) cream cheese, softened
1/2 lb. bacon, cooked and crumbled
In a slow cooker combine first five ingredients (potatoes through pepper). Cover and cook on low heat for 8 to 10 hours or until potatoes are tender.
In a medium bowl place cream cheese. Ladle a little hot soup (trying to ladle potatoes) into bowl and whisk until creamy, add more soup and whisk again then return mixture to the slow cooker and stir to combine. Add the bacon and serve.
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| Potatoes, chicken broth, cream cheese, cream of chicken soup, an onion, some pepper (not pictured), bacon and a slow cooker....couldn't be easier! |
8 c. diced, peeled potatoes
1/3 c. chopped onion
3 cans (14.5 oz. each) chicken broth
1 can (10 3/4 oz. each) cream of chicken soup
1/4 tsp. pepper
1 (8 oz. pkg) cream cheese, softened
1/2 lb. bacon, cooked and crumbled
In a slow cooker combine first five ingredients (potatoes through pepper). Cover and cook on low heat for 8 to 10 hours or until potatoes are tender.
In a medium bowl place cream cheese. Ladle a little hot soup (trying to ladle potatoes) into bowl and whisk until creamy, add more soup and whisk again then return mixture to the slow cooker and stir to combine. Add the bacon and serve.
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