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Product Talk: Cream Cheese


I love cream cheese.

I REALLY love cream cheese. In fact, I consider it a food group unto itself. I even have a board on Pinterest titled, “Ode to Cream Cheese.”

Someday, I plan to write the definitive cream cheese cookbook. There’s no time like the present to get started.

Cream cheese is made from un-skimmed milk enriched with additional cream. In the refrigerated section of Brookshire’s stores, you can find full-fat, one-third less fat and fat-free varieties of the lovely white stuff. It comes flavored, whipped, herbed and fruited. You can buy it in a brick or in a tub. The options are endless but the taste is ever-so-delicious.

Of course I like to eat cream cheese on a bagel (sesame, toasted). I also like to use it as a party spread, simply placing a block of cream cheese on a chilled platter and topping it with hot pepper jelly and serving with crackers. I use a thin spread of cream cheese in place of shredded cheese on a grilled pizza, under fresh tomato and fresh basil. And I cook with it every chance I get. My kids’ favorite slow cooker meal uses cream cheese: Place four frozen chicken breasts, one can of drained black beans, one 12-ounce bag of frozen corn, one jar of salsa, one jar of salsa verde and one block of cream cheese in the slow cooker on low for 8 hours. Serve over rice.

But usually my favorite cream cheese recipes involve desserts. I made this dish for a cook-out last weekend. Keep it refrigerated until time to serve and it’s even better the second day.

Cream Cheese Dream
Makes one 9×13 pan
Serves one (if it’s me), or about 12

Ingredients:

Crust:
1 cup chopped pecans
1 stick Food Club butter, softened
1 cup Food Club all purpose flour

First Layer:
Ingredients:
1 cup Food Club powdered sugar
1 cup Food Club whipped topping (from a large container)
1 (8 oz.) pkg. cream cheese, softened

Second and Third layers:
Ingredients:
1 pkg. vanilla instant pudding
1 pkg. chocolate instant pudding
2 cups milk

Directions:
Mix together first three ingredients and press in ungreased 9 x 13 glass pan. Bake at 350 degrees for 20 minutes. Let cool completely.

Mix together next three ingredients and spread on cool crust.

Beat together vanilla pudding and one cup milk  and chocolate pudding and one cup milk and spread on as two creamy layers.

Cover top with the rest of the whipped topping. Refrigerate.

Variations:
•Use pistachio and chocolate puddings.
•Top layer of whipped topping with Heath Bar bits, crushed Butterfinger candy bars, mini-chocolate chips, peanuts, sprinkles or whatever you like.
•Substitute chocolate-flavored whipped topping for regular on top of the dessert.
•Use chocolate milk for an extra chocolate kick.
•Add a third layer of pudding in your choice of flavor.


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