8 oz. cream cheese

[Kate B]

If you had 8 oz of cream cheese you needed to use soon (it's a couple of days past its' sell-by), what would you do with it?
I made Skinnytaste's lemon cheesecake yogurt cups with the other block so was thinking something savory with this one. Here's the link for the cups:

http://www.skinnytaste.com/2011/05/l...gurt-cups.html

TIA!

Kate

[heavy hedonist]

I'd cut it into small cubes and feeeze for later use.

[Gilgamesh37]

I'd use it to make the creamy pasta sauce (recipe that's been floating around the boards forever) and stir in sauteed mushrooms, red pepper, snap peas, and some sort of protein, either grilled chicken or grilled turkey kielbasa.

[Kate B]

I had no idea it could be frozen, but now that I think about it... cheesecake is frozen, right?

Thanks!

[wallycat]

Taco dip,
Small ramekin chocolate cheese cake,
Buffalo chicken dip,
or freeze.

[vbak]

A spread with:
cream cheese, chives,[I use dried], dried dill weed, a crushed garlic clove, s&p, onion powder. There is never any left over.

[Anne]

mix with smoked salmon for a dip/spread
fill peppers and make baked poppers
mix with curry, chopped green onions, and raisens for a spread

[over50newbie]

I'd cut it into small cubes and feeeze for later use.

So if you can freeze it, why does it say on the package, "Do Not Freeze?"

Does it change the consistency of it when it is frozen?

Thanks,

Lynette

[vbak]

I have frozen it before, and I didn't care for the texture when thawed. It seemed crumbly.

[heavy hedonist]

So if you can freeze it, why does it say on the package, "Do Not Freeze?"

Does it change the consistency of it when it is frozen?

Thanks,

Lynette

iIt says "Do Not Freeze," because the manufacturer doesn't want to be sued over, or get complaints from, someone that freezes it and then has unreal expectations. Freezing cheese is perfectly safe, but it changes the product from it's original fresh state. They're just covering their a$$es.

Because it is high in fat to start with, it alters the texture, somewhat. Especially frozen whole, so that it gathers more moisture-- losing some of its creaminess but becoming wetter.


You don't want to freeze a whole block, asnd then try to use it for spreading on bagels--- it will be a little more watery. But if you freeze it in cubes, it will be fine for adding to sauces and such, for baking into things, for mixing into dips after thawing & draining. And it won't be awful for cheesecake, that way, either, but using it in other ways works very well.

[deniseannsc]

* Exported from MasterCook *

Skillet Chicken Pasta

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (9-ounce) package fresh linguine
1 pound chicken breast tenders
1/4 teaspoon seasoned salt
1/8 teaspoon black pepper
1 tablespoon butter
1 cup presliced mushrooms
1/2 cup sliced onion
1/2 cup dry sherry
1 cup fat-free less-sodium chicken broth
1/2 cup 1/3 less-fat cream cheese


Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, sprinkle chicken with salt and pepper.

Melt butter in a large nonstick skillet over medium-high heat.

Add chicken, mushrooms, and onion; saute 7 minutes or until chicken is done.

Remove from pan; keep warm.

Add sherry to pan, scraping to loosen browned bits.

Stir in broth and cheese; bring to a boil.

Reduce heat, and simmer until cheese melts (about 3 minutes), stirring constantly.

Return chicken mixture to pan, and cook until thoroughly heated.

Serve over pasta.

Source:
"Cooking Light - June 2003"
- - - - - - - - - - - - - - - - - - -

NOTES : Yield: 4 servings (serving size: 1 cup chicken mixture and 1 cup pasta).

[dorothyntototoo]

Cream cheese is good a long time after the sell-by date. I've kept it for several months. If it isn't moldy, I eat it. I've found that it separates when frozen. Cheesecake is different because the other ingredients change the texture.

[psims2000]

I love this easy crock-pot Santa Fe chicken when I have cream cheese to use up (I'm sorry I've had this recipe for years and don't know the original source--maybe weight watches since it has points):

Crock Pot Easy Chicken Santa Fe

2 cans black beans -- (15 ounce) rinsed and drained
1 pkg frozen whole kernel corn -- (16 ounce)
32 oz bottle thick and chunky salsa
1 lb skinless, boneless chicken breasts halves
1 (8 ounce) brick cream cheese

1. In a slow cooker, mix together beans, corn, and 1/2 cup salsa. Top with chicken breasts, then pour remaining salsa over chicken.

2. Cover and cook on high heat setting 2.5-3 hours or until chicken is tender and white throughout (cook 6 hours if chicken frozen). Do not overcook or chicken will be tough. Remove chicken and cut into bite-sized pieces. Add back to slow cooker.

3. Add cream cheese (cut into cubes to melt faster) and turn cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese. Serves 6 – 8 POINTS (plus rice).

Notes: I seasoned my chicken breasts with cumin, pepper, garlic powder, onion powder, Mexican oregano, and a little salt. I added fresh cilantro to the salsa.

[Terrytx]

I love this easy crock-pot Santa Fe chicken when I have cream cheese to use up (I'm sorry I've had this recipe for years and don't know the original source--maybe weight watches since it has points):

Notes: I seasoned my chicken breasts with cumin, pepper, garlic powder, onion powder, Mexican oregano, and a little salt. I added fresh cilantro to the salsa.[/FONT]

We had this last night and it was delicious-rich and creamy. This will be a repeat here. Thanks for posting.