Tag: Cream Cheese

Pear and Lime Jello Salad

Pear and Lime Jello Salad

Make this Pear and Lime Jello Salad for your next potluck dinner or even as a “green” dish for Saint Patrick’s Day! I love the creamy taste of this salad with pear halves. Just slice off a piece and serve for dinner or dessert. Our 

Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip is a yummy appetizer when you want something a little salty and warm. This dip is perfect with crackers (especially Trisket crackers) or toasted Tangy Sourdough Bread or Rustic Sourdough Baguettes.  

Creamy New York-Style Cheesecake

Creamy New York-Style Cheesecake

I made this Creamy New York-Style Cheesecake for Christmas this year and my family went wild. My husband loved it so much he fussed when I tried to share slices of it with our family. But he survived. Good food is meant to be shared.  Continue reading Creamy New York-Style Cheesecake

Tiramisu with Cream Cheese

Tiramisu with Cream Cheese

Tiramisu with Cream Cheese is a delicious recipe to try the next time you serve an Italian dinner for your family! 

Cinnamon Sopapilla Cheesecake Bars

Cinnamon Sopapilla Cheesecake Bars

These Cinnamon Sopapilla Cheesecake Bars are simply wonderful. A little bit of chewiness in the crust with a cheesecake center and buttery sweet cinnamon on the top. So yummy!

Herbed Parmesan Spread aka Boursin

Herbed Parmesan Spread aka Boursin

Herbed Parmesan Spread aka Boursin is a delicious recipe to make this holiday season. It’s easy to make and incredibly flavorful. Serve it with your favorite crackers for holiday entertaining or at a Christmas tea party.

Serving Herbed Parmesan Spread as a Cheese Ball

Other ways to use it is to add to your favorite mashed potato recipe or serve over a hot seared rib-eye steak. Yum! 

Boursin Cheese Product

Simply put, Boursin cheese (fancy cheese) is a soft, creamy, buttery cheese flavored with herbs and garlic. It was first created by Francois Boursin, a Frenchman in 1957, but is now widely available in the US. This homemade version is every bit as good. Try some and see for yourself!

 

Ingredients for Herbed Parmesan Spread aka Boursin

  • one garlic clove
  • butter, room temperature
  • cream cheese, room temperature
  • Parmesan cheese
  • dried chives
  • parsley
  • drill weed
  • basil
  • ground thyme
  • freshly ground black pepper

 

Instructions for Making This Recipe

Ingredients for this Recipe

Gather your tools and ingredients so that you have everything close at hand on the counter or table.

Using a cutting board and chef’s knife, peel and mince the garlic clove. Using a small zester, finely grate the parmesan cheese.

 

Prepare the Spread

In a food processor, combine the minced garlic, softened butter and cream cheese, and grated Parmesan cheese. Pulse until it starts to come together.

Add in the dried herbs: chives, parsley, dill weed, basil, ground thyme, and freshly ground black pepper. Pulse until everything is mixed well.

Using a rubber spatula, transfer the cheese mixture to a small serving bowl or form it into a ball.

Cover with plastic wrap and refrigerate for 2 hours to let the ingredients meld with each other.

You may store this fancy cheese spread in the refrigerator for up to 2 weeks. Makes 1 1/2 cups.

Serving Herbed Parmesan Spread at Tea Party

I like to bring this spread to room temperature before serving for easy spreading. Serve with your favorite crackers.

Herbed Parmesan Spread with Decorator Tip

If desired, place homemade Boursin in a decorating bag and pipe onto crackers. Perfect for an afternoon tea party!

See more Appetizers Here. Browse Holiday Entertaining Ideas Here. 

 

Recipe for Herbed Parmesan Spread aka Boursin

Herbed Parmesan Spread aka Boursin

Here's a delicious recipe to make this holiday season. Serve with your favorite crackers. It's also great added to your favorite mashed potato recipe or served over a hot seared rib-eye steak.
5 from 1 vote
Print Rate
Course: Appetizer, Snacks
Cuisine: American, French
Keyword: Cream Cheese, Herbs, Holiday Entertaining, Parmesan Cheese, Tea Party
Prep Time: 15 minutes
Refrigerate:: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8

Equipment

Grater/Zester
Cuisinart Food Processor
Wilton Decorating Kit
Cheese Knife Set

Ingredients

  • 1 clove garlic minced
  • 4 oz. butter room temperature
  • 8 oz. cream cheese room temperature
  • 3 tablespoons Parmesan cheese finely grated
  • 1 tablespoon dried chives
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons dill weed
  • 1/2 teaspoon basil
  • 1/2 teaspoon dried ground thyme
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Gather your tools and ingredients so that you have everything close at hand on the counter or table.
    Using a cutting board and chef's knife, peel and mince the garlic clove. Using a small zester, finely grate the parmesan cheese.
  • In a food processor, combine the minced garlic, softened butter, cream cheese, and grated parmesan cheese. Pulse until it begins to come together.
  • Add in the dried herbs: chives, parsley, dill weed, basil,, ground thyme, and freshly ground black pepper. Pulse until everything is mixed well.
  • Using a rubber spatula, transfer the cheese mixture to a small serving bowl or form it into a ball.
  • Cover with plastic wrap and refrigerate for 2 hours to let the ingredients meld with each other.
  • You may store this spread in the refrigerator for up to 2 weeks. Makes 1 1/2 cups.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 208kcal | Carbohydrates: 2g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 224mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 776IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
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Spicy Chicken and Cheese Taquitos

Spicy Chicken and Cheese Taquitos

We love this recipe for Spicy Chicken and Cheese Taquitos. They are easy to make and perfect for weeknight dinners.  (Recipe modified with new photos on 12/31/21) When we’re traveling on the road with the Vogts Sisters, it’s not unusual for us to stop at 

Creamy Chicken Fettuccine Alfredo

Creamy Chicken Fettuccine Alfredo

Creamy Chicken Fettuccine Alfredo is simply delicious. Silky Fresh Fettuccine. Tender Seasoned Bites of Chicken. Steamed Broccoli and Cauliflower. And a Creamy Homemade Alfredo Sauce that is both simple and wonderful. Add to that a delightful bottle of Chardonnay and you have a perfect evening 

Sourdough Whole Wheat Bagels

Sourdough Whole Wheat Bagels

We love sourdough and we love bagels. Especially Sourdough Whole Wheat Bagels. Warm, chewy, tangy sourdough bagels slathered with cream cheese. Oh my! Click to Tweet

If you’ve followed this recipe blog for very long, you know how much we enjoy sourdough bread. Here’s an easy recipe to make your own Sourdough Whole Wheat Bagels. Warm, chewy, tangy sourdough bagels slathered with cream cheese. Oh My! 

(Recipe modified on 3/9/22.)

The first time I ate a bagel was when I was in Junior High. My 8th grade teacher took us through the steps of making homemade bagels as a science project in our school cafeteria. They were amazing and delicious. That was probably the first time I ever enjoyed science class! Ever since then, I’ve been a huge fan of bagels. Einstein Brothers Bagels comes to mind. 

Baked Sourdough Bagels

I’ve since lost the recipe given to us in 8th grade. However, there are lots of recipes out there and it didn’t take much work to find one for sourdough. An even better combination–Whole Wheat and Sourdough.

Let’s Get Started!

 

Ingredients for Sourdough Whole Wheat Bagels

  • sourdough starter (fed)
  • warm water
  • diastatic malt powder, divided. – You can buy it HERE. Or substitute brown sugar in its place.
  • artisan bread salt (mineral sea salt)
  • instant yeast
  • all-purpose flour
  • whole wheat flour
  • water
  • baking soda
  • egg wash
  • toppings for your bagels – sesame seeds, poppy seeds, or this fabulous Everything Bagel Topping.

 

Instructions for this Recipe

Ingredients for this Recipe

To begin, gather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Dough

In large mixing bowl, combine sourdough starter, water, 2 tablespoons diastatic malt powder, salt, instant yeast, and flour. Using a mixer with dough hook attachment, mix this together until combined. Knead to form a stiff dough, about 4-5 minutes. Or you could knead by hand on a floured surface. Your choice.

Place the kneaded dough in lightly greased bowl and cover. Allow to rise for one hour. Gently deflate and allow to rise for another 30 minutes.

Divide Risen Dough and Form into Balls

Transfer the dough to a work space and divide it into 12 equal pieces. Roll each into a smooth, round ball. Cover and allow dough balls to rise another 30 minutes.

While the dough is rising for the final time, fill a large saucepan about half full with water. Add remaining diastatic malt powder, plus 2 teaspoons baking soda to the water and bring to a gentle boil.

If you don’t have any diastatic malt powder, you may use brown sugar in it’s place. 

Preheat oven to 425 degrees.

 

Time to Form the Bagels

Place Thumb in Center of Dough Ball to Create Hole

Using a finger, poke a hole through the center of each ball and stretch until the hole is about 2 inches wide.

Transfer the bagels, four at a time, to the simmering water, maintaining a gentle boil with heat as needed. Cook the bagels for 2 minutes. Flip over and cook an additional minute.

Strain bagels from water and place them on a baking sheet lined with parchment paper. Repeat with remaining bagels.

Brush with Egg Wash after Water Bath

If desired, brush egg wash (1 egg + 2 tablespoons water) over bagels and sprinkle with sesame seeds, poppy seeds, or other bread toppings such as the Everything Bagel Topping mentioned above.

Cool Bagels on Wire Rack

Bake in preheated oven for 20-25 minutes until golden brown. Cool on wire racks.

If desired, you may freeze bagels in a freezer bag or tightly sealed container for up to 6 weeks. To serve, bring frozen bagels to room temperature before removing from bag or container to protect against moisture loss in the bread.

Homemade Sourdough Bagels Slathered with Cream Cheese

Serve Sourdough Whole Wheat Bagels warm or toasted with cream cheese. Makes 1 dozen chewy, delicious bagels.

See more Sourdough Recipes Here.

Recipe for Sourdough Whole Wheat Bagels

Sourdough Whole Wheat Bagels

If you've followed this recipe blog for very long, you know how much we enjoy our sourdough. Here's an easy recipe to make your own sourdough bagels. Serve with softened cream cheese. Enjoy!
4.80 from 5 votes
Print Rate
Course: Breads
Cuisine: American
Keyword: Snacks, Soft Pretzels, Sourdough
Prep Time: 15 minutes
Cook Time: 40 minutes
Rising Time:: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 bagels

Equipment

Cuisinart Cookware
Wire Strainer
Baking Sheet
Parchment Paper

Ingredients

  • 1 cup sourdough starter
  • 1 cup warm water
  • 4 tablespoons diastatic malt powder divided (or brown sugar)
  • 2 teaspoons salt
  • 1 1/2 teaspoons instant yeast
  • 1 cup whole wheat flour
  • 3 cups all-purpose flour
  • water to fill 10"-diameter pan 4" deep
  • 2 teaspoons baking soda

Egg Wash & Toppings:

Instructions

  • In large mixing bowl, combine sourdough starter, water, 2 tablespoons non-diastatic malt powder, salt, instant yeast, and flours. (Depending on the hydration of your sourdough, you may not need all three cups of all-purpose flour. Add 2 1/2 - 3 cups, as needed.) Mix together until combined. Knead to form a stiff dough, about 4-5 minutes.
  • Place dough in lightly greased bowl and cover. Allow to rise for one hour. Gently deflate and allow to rise for another 30 minutes.
  • Transfer the dough to work space and divide into 12 pieces. Roll each into a smooth, round ball. Cover and allow to rise another 30 minutes. Meanwhile, fill a large saucepan about half full with water. Add remaining diastatic malt powder (or brown sugar) and baking soda to the water. Bring to a gentle boil.
    Preheat oven to 425 degrees.
  • Using a finger, poke a hole through the center of each ball and stretch until the hole is about 2 inches wide.
  • Transfer the bagels, four at a time, to the simmering water, maintaining a gentle boil with heat as needed. Cook the bagels for 2 minutes. Flip over and cook an additional minute. Strain bagels from water and place them on a baking sheet lined with parchment paper. Repeat with remaining bagels.
  • If desired, brush egg wash (1 egg + 2 tablespoons water) over bagels and sprinkle with sesame seeds, poppy seeds, or other bread toppings, such as Everything Bagel Topping.
  • Bake for 25 minutes until golden brown. Cool on wire racks. Serve warm with cream cheese. Makes 1 dozen chewy bagels.

Nutrition

Calories: 193kcal | Carbohydrates: 37g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 404mg | Potassium: 115mg | Fiber: 3g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
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Crab Rangoon

Crab Rangoon

We love Asian food and these little Crab Rangoon appetizers are perfect to go with your next Chinese meal. In the past, I’ve always had trouble folding the wrappers into the shape of what you find in restaurants. Recently, I tried folding them in half