Cream Cheese ~ Tamalapaku

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Dips Platter - Spinach Artichoke Dip - Day 2

BM #116 Day 2 -

Today's platter is all about dips and their counterparts. This is a go-to platter for Kid centric parties, Graduation parties, Outdoor picnics/parties etc. We can also include an Indian dip like a ready made papdi chaat dip, tamarind date chutney etc. The ideas are many depending on the audience.

In the platter featured today there is Spinach Artichoke Dip, Hummus, Marinara Sauce and Guacamole with Pita Chips, Tortilla Chips, Cheez-Its, Celery, Carrots and Cherry Tomatoes.

Spinach Artichoke Dip has been in my to-do list for a long time and now my kids ask for this every time we host or attend a backyard party. It is their absolute favorite now.

Recipe Inspiration - here
Ingredients -

Olive Oil 1 Tbsp
Onions finely chopped 1/2 cup
Garlic 1-2 cloves, grated
Artichoke hearts canned 1 (14 oz)
Spinach frozen, thawed 1 1/2 cups
Cream Cheese 4-5 oz (approximately 1/2 cup)
Greek Yogurt / Sour cream 4-5 oz (approximately 1/2 cup)
Salt, Pepper, Paprika as needed
Mozzarella Cheese as needed (Optional)
Red pepper flakes as needed (Optional)

Method Of Preparation -

In a heated pan, add olive oil and saute the grated garlic.

Add the chopped onions to it and saute until they are golden brown.

Add the thawed spinach and roughly chopped artichokes and allow them to cook.

Sprinkle salt, pepper, paprika (or red chili powder/flakes) as needed.

Stir in Cream Cheese and Greek Yogurt. Remove from heat.

Stir well until combined and sprinkle Mozzarella cheese (if using).

Mix well and set aside for it to cool. Refrigerate and serve it cold.

Alternatively it can be baked for 15-20 minutes and broiled for 2-5 minutes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116
Preparation Time 20 minutes + 1 hour cooling time
Makes 2 cups approximately

Posted by Harini R on Wednesday, September 2, 2020

7 comments

categories: Artichoke, Blogging Marathon, Cream Cheese, Dairy Products, Greek Yogurt, International Recipes, Onions, Palak (Spinach), Salads n Dips, Thali, Vegetables | |

Alfredo Sauce With Cream Cheese

BM #106 Week 1 Day 1 -

The theme I chose for the first week of November is to showcase some condiments.

This version of Alfredo Sauce has become a favorite with my kids these days. It is simple and quick to make so it makes my life easy as well.

In a casual conversation, my sister, Jaya mentioned that she makes this easy Alfredo Sauce and shared the recipe and from then on my kids demand this version of Alfredo Sauce and so it makes it way here for this week.

Recipe Source Jaya
Ingredients -

Cream Cheese, Whipped 4 Tbsp
Milk 1 cup
Butter 1 Tbsp (or more if preferred)
Salt, Pepper, Italian Seasoning as needed
Onion Powder, Garlic Powder, Paprika as needed
Cheese, Shredded 1/4 cup or as needed

Method Of Preparation -

In a heated pan, melt butter and add the whipped cream cheese. Keep mixing while all the seasoning spices are added.

Reduce the heat and keep whisking while adding milk little by little. Once the sauce starts thickening, remove from heat and stir in the shredded cheese.

The Alfredo Sauce is ready. Toss in pasta or use as a pizza topping or refrigerate upon cooling for later use.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#106..

Preparation Time 10 minutes
Makes 1 cup approximately

Posted by Harini R on Sunday, November 3, 2019

7 comments

categories: Blogging Marathon, Cheese, Cream Cheese, Dairy Products, International Recipes, Kitchen Basics, Milk | |

Khaliat Nahal ~ A Honey Comb Bread - Middle East

Khaliat Nahal in Arabic means a bee hive. This has been in my bookmarks forever now. So when the theme of international baking was being discussed, I had this fixed in my mind.

This Arabic pull apart bread filled with cream cheese and soaked in honey is very soft, fluffy and a delight to pop into your mouth. I mixed in some crushed pepper to give an extra kick.

If you have been following the series of ABC Bakes around the world I am doing this month, then you know the significance of the letter K today. Yes, K for Khaliat Nihal!!

Here are the International bakes from A - J , so far..

A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
C for Ciabatta - A White Bread From Italy
D for Date And Walnut Bread - A Traditional Bread From Scotland
E for Epi - The Wheat Stalk Bread from France
F for Focaccia Caprese - A Flatbread From Italy
G for Gai Mei Bao ~ Cocktail Buns - China or Hong Kong
H for Hokkaido Milk Buns - Japan
I for Iced Buns - Britain
J for Jam Bread - USA

Recipe Source here and here
Ingredients -

Milk, lukewarm 1 cup + more for brushing
Active Dry Yeast 2 tsp
Sugar 2 tsp
*All Purpose Flour / Bread Flour 3 cups
Salt 1 tsp
Butter / Vegetable Oil 2 -3 Tbsp
Sesame Seeds for topping 1 Tbsp
Filling -
Cream cheese, softened 1/2 cup (I spiced up the cream cheese with garlic and crushed pepper flakes)
For the Sugar Syrup - The original recipe calls for more syrup but I chose to reduce the syrup as per our preference.
Sugar 1/4 cup
Water 1/4 cup
Honey 2 tsp
Lime juice 1/2 tsp

* I mixed in about 1/2 cup of whole wheat flour.

Method Of Preparation -

In a small bowl, add yeast and sugar to about 1 cup of warm milk and set it aside for the yeast to froth up.

In a stand mixer bowl, add flour, salt and butter/oil and mix well. Add the frothy yeast milk and mix well and knead well (I worked on the dough for about 10 min) adding more milk if needed.

When the dough is soft and pliable, make a smooth ball and set it aside for fermenting in a well oiled bowl. Also take care to cover the bowl with a cling wrap. I usually place it in the oven with the light on for extra warmth.

Grease an 8-inch cake tin and set aside.After the dough is doubled (90 minutes approximately), divide the dough into 18-19 equal portions.

Roll out each portion into a flat disc and put in about 3/4 teaspoon of cream cheese and bring the edges together so that the filling doesn't leak. Roll into a bun and set aside.

Continue with the rest of the portions of dough and arrange in the greased cake tin as shown in the picture.

Brush the top of the buns with milk and sprinkle sesame seeds.

Cover and set aside for a second rise for about 30-45 minutes.

Preheat the oven to 350 °F.

Bake until golden brown. (20-25 minutes) After it is taken out of the oven, immediately pour the sugar syrup (which is at room temperature) evenly all over the buns. Cover with a foil and allow to cool.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

An InLinkz Link-up

Preparation Time 20 minutes + Resting time 2 hours + Baking time 25 minutes
Makes 18 rolls

Posted by Harini R on Thursday, April 13, 2017

10 comments

categories: Baking, Blogging Marathon, Breads n Rolls, Cream Cheese, Dairy Products, International Recipes, Milk, Sugar, Sweetening Agents | |

Cream Cheese Veggie Bites

Week 2 Day 1 of BM #58 -

This week, I plan to showcase some recipes which are kid friendly and easy to fix meals suitable for students and bachelors with limited cooking implements. So check out the Dorm Recipes this week.

Thanks to my dear friend, Pooja, for sharing this interesting recipe. This is also a good idea for parties.

Ingredients -

Tortilla 1
Cream Cheese 2 Tbsp
Carrots and Red Bell Pepper, finely chopped 2 Tbsp
Cilantro / Coriander Leaves
Salt, Pepper, Onion Powder, Garlic Powder, Red Pepper Flakes as needed

Method Of Preparation -

Microwave the tortilla by wrapping it in a moist paper towel.

In a mixing bowl, add the chopped veggies, cilantro, salt, pepper, onion powder, garlic powder, red pepper flakes and the cream cheese. Mix well.

Spread a thick layer of the cream cheese filling on the tortilla.

Tightly roll the tortilla, cling wrap it and refrigerate for an hour.

Slice it into 10-12 discs and serve with salad.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 58.

Preparation Time 10 min + Resting time 1 hr
Serves 1

Posted by Harini R on Tuesday, November 10, 2015

8 comments

categories: Appetizers and Snacks, Blogging Marathon, Carrots, Cream Cheese, Dairy Products, Healthy Snacks, Kid Friendly Recipes, Red Bell Pepper (Red Capsicum), Tortillas, Vegetables | |

Apple Walnut Sandwich

Day 2 Week 4 of BM #55 -

When I saw this recipe at Sneha's space, I was tempted to try it out the same day. I keep an eye out for such simple sandwiches for the times when I am in a time crunch and not in a position to make an elaborate breakfast.

These serve well even as an after school snack. Jalapenos are optional but we liked with them.

Recipe Source here
Ingredients -

Bread Slices 2
Apple, Grated 2 tsp
Cream Cheese, softened 2 tsp
Jalapenos, finely chopped 1 tsp
Walnuts, toasted and chopped 1 tsp

Method Of Preparation -

Slice off the crust from the bread slices.

In a bowl, mix in the cream cheese, grated apple, chopped jalapenos, chopped walnuts.

Apply the cream cheese mixture on to the slices, layer them, slice into required shape and size. Enjoy with fruit and milk.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55.

Preparation Time 10 min
Serves 1

Posted by Harini R on Tuesday, August 25, 2015

4 comments

categories: Apple, Blogging Marathon, Bread, Breads/Buns/Rolls/Puffs, Breakfast, Cream Cheese, Dairy Products, Fruits, Kid Friendly Recipes, Other Breakfast | |

Cheese Filled Pasta Shells

Day 3 Week 1 of BM #55 -

For Day 3 here is a simple and delightful pasta shell recipe where the shells are stuffed with cream cheese and shredded cheese.

I used a little of jalapeno cream cheese for the adults and the regular cream cheese for the kids.

Ingredients -
Jumbo Pasta Shells 20
Oil 1 tsp
Salt 1 tsp
Cream Cheese 6 0z
Jalapenos Finely Chopped as needed (optional)
Shredded Cheese 1 1/2 cups
Pasta Sauce 1 cup

Method Of Preparation -

Boil about 6-7 cups of water in a stock pot adding a teaspoon of Oil and a teaspoon of salt.

Gently add in the jumbo shells into the boiling water and cook them al dente for about 9-10 minutes.

Drain and set aside.

For the Stuffing -
Mix the softened cream cheese, jalapenos (optional) and shredded cheese in a bowl.

Putting together the pasta -
Preheat the oven to 350 °F.

Fill each of the shells with about 2 teaspoons of the stuffing and place them on a greased baking pan.

Generously add pasta sauce all over and top it with more shredded cheese. [I neglected to add the pasta sauce generously so the shells were a little dry]

Cover with a foil and bake for about 30 minutes or until the cheese is bubbly.

Remove and serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55.

Preparation Time 45 min
Makes 20 shells

Posted by Harini R on Wednesday, August 5, 2015

6 comments

categories: Baking, Blogging Marathon, Cheese, Cream Cheese, Dairy Products, International Recipes, Pasta, Pasta Sauce, Savory Bakes | |

Cucumber Sandwiches

Day 2 Week 2 of BM #53 -

These cucumber sandwiches are great for outdoor picnics, as a tea time snack and or as breakfast. I first tasted these sandwiches which my friend had made for a picnic. They can be made ahead and refrigerated as well.

One disadvantage of using Jalapeno cream cheese was that my little one couldn't eat these. But the rest of us had these for a snack. I made special sandwiches for the little one with plain cream cheese though. :)

Ingredients -

Bread Slices 8
Jalapeno Cream Cheese 2 Tbsp
Cucumber, shredded 3/4 cup

Method Of Preparation -

In a mixing bowl, add cream cheese at room temperature.

Squeeze out the water from the shredded cucumber and add it to the cream cheese. Mix well.

Cut out the sides of the bread slices.

Apply the cream cheese - cucumber mixture on both sides of the bread slices and slice them diagonally to make triangles.

Refrigerate until serving.

Serve with Tea or as Breakfast.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53.

Also sending this to Srivalli's "Kid's Delight - Snacking all the way", hosted by Sandhya.

Preparation Time 15 min
Makes 8 Triangular sandwiches

Posted by Harini R on Thursday, June 11, 2015

18 comments

categories: Appetizers and Snacks, Blogging Marathon, Cream Cheese, Dairy Products, Healthy Snacks, Kheera (Cucumber), Vegetables | |

Baked Jalapeno Peppers with Cheese Filling

I have been thinking about these spicy jalapenos for quite sometime and found a perfect way to serve them. These were on the spicier side and so perfect for my husband.

The other day, on the super market frozen shelf, I came across jalapeno poppers and my husband was going on and on about how he loves those. I took a peek at the ingredients and thought I could work around some of the ingredients and so here is my twist !
For Day 1 of the final week of BM #18, these cheese stuffed peppers qualify under the 'Stuffed Dishes' theme.

Ingredients -

Jalapeno Peppers 12 nos
For the Filling -
Shredded Cheese 1 cup
Cream Cheese 4 Tbsp
Milk 2 Tbsp
Italian Seasoning 1 tsp
Red Chilli Powder 1/2 tsp (Optional)
Salt as needed

Method Of Preparation -

Wash and wipe the jalapenos clean.

Cut them vertically and scoop out the seeds.

Mix the filling ingredients together to make a thick paste.

Preheat the oven to 375 F. Prepare a baking sheet lining it with aluminium foil. Spray oil and set aside.

Scoop a spoonful of the filling and stuff into each of the jalapenos.

Arrange the filled jalapenos on the baking tray and place it in the preheated oven.

Bake for about 30 min or until the tops are golden brown.

Remove and serve hot.

Check out the Blogging Marathon page for the other marathoners doing BM #18.

Preparation Time 10 Min + Baking Time 30 min
Makes 24 pieces

Posted by Harini R on Tuesday, July 24, 2012

10 comments

categories: Appetizers and Snacks, Baking, Blogging Marathon, Cheese, Cream Cheese, Dairy Products, Healthy Snacks, Jalapeno Peppers, Savory Bakes, Vegetables | |

Tamalapaku

Dips Platter - Spinach Artichoke Dip - Day 2

Alfredo Sauce With Cream Cheese

Khaliat Nahal ~ A Honey Comb Bread - Middle East

Cream Cheese Veggie Bites

Apple Walnut Sandwich

Cheese Filled Pasta Shells

Cucumber Sandwiches

Baked Jalapeno Peppers with Cheese Filling

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