Tag Archive: cream cheese

Callie’s Classic Buttermilk Biscuits
Yields approximately 10 (2-inch) biscuits

2 cups self-rising flour (White Lily preferred), plus more for dusting
5 tablespoons butter: 4 tablespoons cut in small cubes, at room temperature, and 1 tablespoon melted
1⁄4 cup cream cheese, at room temperature
3⁄4 cup whole buttermilk (may substitute low-fat buttermilk)

Preheat the oven to 500°F. Make sure the oven rack is in the middle position.

Measure the flour into a large bowl. Incorporate the cubed butter, then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. It will be chunky with some loose flour.

Make a well in the center. Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk. The dough will be wet and messy.

Sprinkle flour on top of the dough. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. Sprinkle a bit more flour in this crease.

Flour a work surface or flexible baking mat very well. With force, dump the dough from the bowl onto the surface. Flour the topof the dough and the rolling pin. Roll out the dough to 1⁄2-inch thickness into an oval shape. (No kneading is necessary—the less you mess with the dough, the better.)

Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet with the sides lined with parchment paper, or in a cast-iron skillet, or a baking pan with the biscuit sides touching. (It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. If you are using a cast-iron skillet, no parchment paper is necessary.) Brush the tops with the melted butter.

Place the pan in the oven and immediately reduce the temperature to 450°F. Bake 16 to 18 minutes, until light brown on top (or as dark as you prefer), rotating the pan once while baking.


Bacon Jalapeno Cheese Ball

997067_388568181307337_6368298291325192549_n       I saw this on Facebook and tracked it down to The Biker Chick’s Kitchen…a page on Facebook.  My husband LOVES cheese and bacon and I’m kind of getting him into a bit of zip with seeded or tamed jalapeno’s.  This will be a great recipe to make for the office sometime.

Bacon-Jalapeño Cheese Ball

6 slices bacon            ¼ cup chopped pecans           8 oz cream cheese, room temp ½ cup shredded cheddar cheese         2 tbsp fresh parsley,        chopped 1 clove garlic,minced ¼ tsp ground cumin           ¼ tsp cayenne pepper               1 tsp lime juice          2 tbsp cilantro ½ tsp Worcestershire sauce               2 jalapeños (ribs and seeds removed), finely chopped

Crackers (for serving)

Preheat oven to 350 F. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Cook the bacon in a large skillet set over medium heat until crispy. Transfer to a paper towel-lined plate. Allow to cool slightly, then crumble and divide in half. In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the minced jalapeños, and half of the crumbled bacon until well combined. Season the mixture to taste with salt. On a large plate, stir the toasted pecans, remaining minced jalapeños, cilantro and bacon together. Moisten your hands slightly and shape the cream cheese mixture into a ball Roll. Then the ball in the pecan mixture until well coated. Cover the ball with plastic wrap and refrigerate for at least an hour before serving.

Jalapeno Bites

10685488_10154737013450055_551268053339777953_nI am highly addicted to jalapeno poppers but may never make them again after realizing how much easier these bites are to make.  And right now, easy is kind of necessary.  Next time I make them I am going to add some chopped, cooked bacon.  My hubby even suggested crab….with seasonings to taste like crab rangoon.  It is a great base that you could change up easily.

1 8 oz. package of softened cream cheese

2 c. grated Parmesan cheese

1 egg

4 jalapenos chopped (I remove the seeds and veins)

Combine all ingredients and roll about a tablespoon into a ball.  Roll in bread crumbs (I use Panko for the extra crunch).  Place on a greased cookie sheet and bake 10-15 minutes at 350 degrees.  (I was not at home so I didn’t have parchment paper and even with spraying the pan they stuck a little so be careful removing them from the pan)  Cool just a little but serve warm.  They are AMAZING.

Note: because I didn’t have fresh jalapenos I used a jar of Tamed Jalapenos.  It wasn’t quite flavorful enough for me so I added Pensey’s Sandwich Sprinkle seasoning.  You could really add any seasoning you want to the basic cheese mixture.

Crab Rangoon bites

Use the same recipe above but instead of jalapeno use the following ingredients:

  • 1 clove garlic, minced

    1 (6 ounce) can crab meat, drained and flaked

    2 green onions with tops, thinly sliced

    2 teaspoons Worcestershire sauce

    1/2 teaspoon light soy sauce

  • Combine, roll in a ball, roll in bread crumbs and bake 10-15 minutes at 350 degrees

Now I’m wondering what other options would be good.  I saw the original recipe on Trisha Yearwood’s Food Network show.

Jalapeno Poppers


GLORY….I am seriously addicted to these things.  We had a theft out of our yard during the night of an artisan piece that I am just a bit too sentimental about.  SOOOO, after talking to the really cute police officer, whose first word after seeing the picture was, “copper”, well, I knew they probably wouldn’t be finding it dumped by the silly kids who have paint balled our home and stolen other yard art pieces.  SIGH.   He said, “copper, and its probably already been sold off and destroyed….pretty sure grown men did this one.”.  SIGH, SIGH, SIGH…..friends told me I should report this theft since it was a pricy piece.  Anyway after realizing that I would likely never see it again, I decided I needed comfort food.  Yeah, yeah, yeah…I do turn to food sometimes.  Today I needed something with some zip so I left the police station and headed to the store for the ingredients I knew I didn’t have at home.

Now this is one of those make’em your own recipes.  I haven’t been making them very long and I swear they come out different every time.  I’ve tried shrimp on top of the cream cheese stuffing with the bacon wrapped around it all and they were okay, but I should have seasoned the shrimp.  I’ve used uncured bacon and thick pepper bacon.  Pepper bacon all the way baby.  YUM.  So here is the general idea of a recipe and then go have fun.

Jalapeno poppers

10 Jalapenos  (not small ones but not the really big ones I saw today)

1 softened package of cream cheese (DON’T use the fat free that i mistakenly grabbed)

Chop about a 1/2 cup of cilantro (unless you think it tastes like soap like I’ve heard)

1 tsp. of chopped garlic  (I LOVE Trader Joe’s…no formaldehyde like other store’s jarred versions)

1/3 cup shredded Pepper Jack cheese

Cut the ends off the jalapenos, cut in half length wise, scoop out the seeds and strip down the veins if you want poppers more on the milder side (like my hubby).  Fill the scooped out pepper half and wrap with bacon.  Usually I cut the bacon slices in half.  Now you have to realize I am not a perfectionist and my poppers are not on the pretty side but man does everyone enjoy them.

Bake at 425 for about 20 minutes.  Sometimes I pop them under the broiler just to crisp up the bacon a bit.  ( I have also added cheddar cheese instead of pepper jack and added a couple of tablespoons of Tamed Jalapenos)  (OH DEAR….just had a thought.  I might have to add some kind of smokey paprika next time for a new flavor).

Make them your own. Live on the wild side and leave the seeds and ribs in..GLORY BE THAT SOUNDS CRAZY…but some of you are heartier than I am….or maybe your tongue is even older and thus more dead than mine.  That theory is brought to you by our 20 somethings daughter…they think they are funny.