Earlier today I was walking through Walmart while talking on the phone with Big Mama, and she was in the middle of a Deeply Moving Story when I stopped in my tracks and said, “HOLD ON!”
“What? WHAT?!?!” she asked, no doubt worried that I’d run over someone’s foot with my shopping cart or strolled past the diet Coke without remembering to put a 24-pack in my cart because, believe you me, both of those things would have been terribly traumatic indeed.
Especially forgetting the diet Coke.
The mere thought of it sends a cold chill down my spine.
“THE CREAM CHEESE!” I replied. “THE CREAM CHEESE IS NINETY-EIGHT CENTS AGAIN!”
All Big Mama could do was laugh. Because really, what else can you do when confronted with the reality of my crazy?
But still. I cannot help it that rows upon rows of less-than-one-dollar brand-name cream cheese fills me with all measure of joy.
It also fills me with all measure of empty calories, but that is another story entirely.
So in celebration of the fact that the Philadelphia Brand Cream Cheese, IT IS A BARGAIN RIGHT NOW, I thought I’d post a couple of cream cheese-centric recipes.
Consider it my Christmas gift to you.
And to your cardiologist, as well.
Both of these recipes come from my sister-in-law Janie, a girl who loves a good, cream cheese-laden appetizer as much as I do and doesn’t make me feel the least little bit guilty when she makes these two dishes and I stand over them like some sort of guard dog.
RAAAAAAAAR-UFF!
White Rotel Dip 3 packages of pork sausage (mild or spicy is fine – but use at least 1 maple-flavored)
4 packages of cream cheese
2 cans of Rotel tomatoesBrown sausage and drain. In a large saucepan, combine all ingredients and heat until cheese is melted, being careful to stir often.
Serve with tortilla chips.
And if you’re worried about eating cream cheese AND sausage in the same dish, don’t worry because the tomatoes are TOTALLY healthy, and therefore you’ll be just fine.
Captain Rodney Cheese Bake, aka THE BEST THING YOU WILL EVER EAT IN YOUR WHOLE LIFE EVER 1/2 cup mayonaise
8 oz. cream cheese-softened
1 cup sharp cheddar cheese, shredded
2 green onions chopped
6 Ritz crackers crumbled
8 slices cooked, crumbled bacon
1/2 cup Boucan Glaze (Oh my merciful heavens at the sheer volume of deliciousness in this stuff. It should be illegal. But I am so glad that it isn’t.)Mix first 4 ingredients, then spread in a square casserole dish. Sprinkle crackers on top. Bake at 350 for 15 minutes. Then sprinkle bacon on top and drizzle sauce over all. Serve with your favorite crackers, pita chips, etc.
Then praise the Lord. Praise His holy name. He is faithful and worthy of all your cream cheese-induced praise.
Hallelujah.
December 12th, 2007 at 11:08 am
1 8oz package of cream cheese
2 Tbsp. milk
1 tsp. Worcestershire sauce
1/2 C. finely chopped dill pickles
6-7 Tbsp. dill pickle “juice”
dash salt
Mix it all together and serve with Ruffles potato chips.
December 12th, 2007 at 11:09 am
I’ll definitely be trying the Capt. Rodney’s over the Christmas holidays. Always like to amaze my in-laws with my culinary prowess!
December 12th, 2007 at 11:11 am
Is there one kind of Boucan that you should use in the recipe? There are four different kinds on the site we linked to. Thanks!
December 12th, 2007 at 11:39 am
I am going to the store RIGHT NOW!
And those recipes…
I’m drooling now. My keyboard thanks you.
December 12th, 2007 at 12:35 pm
Oh my, just reading the comments will all the yummy recipes is making me hungry. Both of the recipes you posted look fantastic also.
I had to tell you that I have been off diet coke for a month now, and much to my surprise I did not die. It was a long hard detox but I now drink ice tea and water. I know, yuck. But the time had come for me to give up my diet coke obcession. Have one for me, will you?
Have a great day,
Julie
December 12th, 2007 at 1:02 pm
Where do you get the Boucan sauce? Do you have to order it or is at the grocery store?
Emergency….I have bunko tonight….
December 12th, 2007 at 1:13 pm
First and foremost, can I just say that I love your writing. I just found your website last week because of the Soup-tacular and I am hooked. Your sense of humor and wry, but holy, take on every-day life just tickles me. I lived in NC for 10 years and you make me miss the South (am in MI for the past 6 years).
Secondly, I found this recipe for pork tenderloin with a cream cheese sauce here: http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=107296
It is divine and my family just loves it. Happy cooking!
December 12th, 2007 at 6:13 pm
for a change try substituting cooked shrimp for the sausage in the white rotel ( I just thaw the frozen variety and chop it a bit)….simmer til bubbly…..best hot shrimp dip I’ve had and it’s EASY! If you want to add some spice feel free….I personally like a little more kick than the rotel gives. Cavenders and a little hot sauce…..YUM!
December 12th, 2007 at 10:26 pm
Cheap cream cheese is very vital especially with the price of milk these days…
December 12th, 2007 at 10:33 pm
Ignore previous comment where I say “very vital.” You wouldn’t know that I was a former school teacher. How dare I! How about this “Cheap cream cheese is vitally important especially with the price of milk these days.” Whew! I feel better!
December 12th, 2007 at 10:54 pm
Oh, good, I’m not the only one who gets excited about low cream cheese prices! I seriously was happy to read that you were so excited too! LOL I totally stock up when it’s that price.
December 13th, 2007 at 12:00 am
Really, the cream cheese carnival must happen. But just in case you are busy right now getting ready for some other carnival, DON’T miss this little slice of cream cheese heaven from Pampered Chef. I do not have the mini baker referred to in the recipe but found another small casserole dish of mine worked well. It’s tough to pull off quite the right size; you want a nice layer of cheese on the bottom, so an 8-inch square is too big; but you also want lots of surface area for the mozzerella and parm.
And, by the way, she suggests veggies. My introduction was with fritos. And I cannot imagine this on a carrot. But I’m sure it’s great if you like that kind of thing.
Oh, and I haven’t added the veggies on top either. Why interrupt the arteries clogging, right?
Hot Pizza Dip
Posted by Mary Ellen
1 8 oz. package cream cheese softened
1 teaspoon dried Italian seasoning
1 cup mozzarella cheese shredded
3/4 cup parmesan cheese
1 8 oz. can pizza sauce
2 tablespoons green pepper chopped
2 tablespoons green onions sliced
Preheat oven to 350° F. Combine cream cheese and Italian seasonings , spread onto a 8″ mini-baker.
In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and green onions.
Bake for 15-18 minutes. Serve with French bread or fresh vegetable dippers.
December 13th, 2007 at 1:15 am
What’s up with boomama’s blog?
I was on Lisa, The Preacher’s Wife, blog reading her blog—promise you —-I wasn’t touching a key and the next thing I knew was that your story about cream cheese in wal-mart pops up…how did that happen? But you know my computer woes…
December 13th, 2007 at 8:31 am
I’m still working on switching out the water dispenser on my fridge for a cream cheese dispenser.
I make a mean Cream Cheese Pizza with the cream cheese under the pizza sauce.
In case you’re not a cook, the best way to get cream cheese UNDER the sauce is by spreading the it on the crust first. If you try to slide it under the sauce after the fact, it’s pretty much a losing battle. I’m just saying that in case the filters are off your blog and a moron like me slips in and reads this.
But my wife assumes the Queen of England is coming when I make this pizza, it’s that good.
Cheerio!
December 13th, 2007 at 10:28 am
This “Boucan Sauce” … is it a BBQ Sauce? A Hot-wings style sauce? A sweet/sour sauce? A “chile” sauce? A “cocktail sauce?” What kind of flavor does it have?
December 13th, 2007 at 11:10 am
I just had to leave a note of thanks. As I read this post singing the praises of cream cheese, I followed your link back to the Dec. 2006 post and came across the cheese log recipe. I obtained that same recipe from a friend (although through the oral tradition of recipe-passing my version lost the Accent and the nuts), but whenever I tell people about the dried beef, they look at me like I’ve lost my mind. I feel so validated today…thanks to you!!
December 13th, 2007 at 11:14 am
Sophie,
I’m sending YOU the bill for my new gym membership which I will desparately need after testing all these positively inspired recipes!
December 13th, 2007 at 7:53 pm
I’ve had the white rotel dip before and I must say it’s as good as dr pepper deep fried in chocolate. =)
December 14th, 2007 at 8:06 pm
so when is the cream cheese carnival coming?? My favorite easy appetizer is cream cheese spread on 1/2 of a pepperoni slice, then fold the pepperoni over. Done! Yummilicious!!
December 16th, 2007 at 4:11 pm
Women’s Faux Shearing Bucket Hats—
that is so on my wish list…
and I’ll buy one if I win!
okay sophie…what’s happening now…every time i try to leave this comment on your post about Land’s End, a different post pops up…must be the computer operator :)