One of America’s Favorites – Cream Cheese

June 11, 2018 at 5:02 AM | Posted in One of America's Favorites | 2 Comments
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Cream Cheese

Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.

The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. In other countries, it is defined differently and may need a considerably higher fat content.

Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and Mascarpone.

Recipes for cream cheese can be found in U.S. cookbooks and newspapers beginning in the mid-18th century. By the 1820s the dairy farms in and around Philadelphia and New York City had gained a reputation for producing the best examples of this cheese. Cream cheese was produced on family farms throughout the country, so quantities made and distributed were typically small.

A block of Philadelphia cream cheese

Around 1873 William A. Lawrence, a Chester, New York dairyman, was the first to mass-produce cream cheese. In 1872 he purchased a Neufchâtel factory and shortly thereafter, by adding cream to the process, was able to create a richer cheese that he called “cream cheese”. In 1877 he created the first brand of cream cheese: its logo was a silhouette of a cow followed by the words “Neufchatel & Cream Cheese”. In 1879, to create a larger factory, Lawrence entered into an arrangement with another Chester merchant, Samuel S. Durland. In 1880, Alvah Reynolds, a New York cheese distributor, began to sell the cheese of Lawrence & Durland and called it “Philadelphia Cream Cheese”. By the end of 1880, faced with increasing demand for his Philadelphia-brand cheese, Reynolds turned to Charles Green, a second Chester dairyman, who by 1880 had been manufacturing cream cheese as well. Some of Green’s cheese was now also sold under the Philadelphia label. In 1892 Reynolds bought the Empire Cheese Co. of South Edmeston, New York, to produce cheese under his “Philadelphia” label. When the Empire factory burned down in 1900 he asked the newly formed Phenix Cheese Company to create his cheese, instead. In 1903 Reynolds sold rights to the “Philadelphia” brand name to Phenix Cheese Company under the direction of Jason F. Whitney, Sr. (which merged with Kraft in 1928). By the early 1880s Star cream cheese had emerged as Lawrence & Durland’s brand and Green’s made World and Globe brands of the cheese. At the turn of the 20th century, New York dairymen were producing cream cheese under a number of other brands, as well: Triple Cream (C. Percival), Eagle (F.X. Baumert), Empire (Phenix Cheese Co.), Mohican (International Cheese Co.), Monroe Cheese Co. (Gross & Hoffman), and Nabob (F.H. Legget).

Popular in the Jewish cuisine of New York City, where it is commonly known as a “schmear”, it forms the basis of the bagel and cream cheese, a common open-faced sandwich which also often includes lox, capers, and other ingredients. The basic bagel and cream cheese has become a ubiquitous breakfast and brunch food throughout the U.S.

Cream cheese is easy to make at home, and many methods and recipes are used. Consistent, reliable, commercial manufacture is more difficult. Normally, protein molecules in milk have a negative surface charge, which keeps milk in a liquid state; the molecules act as surfactants, forming micelles around the particles of fat and keeping them in emulsion. Lactic acid bacteria are added to pasteurized and homogenized milk. During the fermentation around 22 °C (72 °F), the pH of the milk decreases (it becomes more acidic). Amino acids at the surface of the proteins begin losing charge and become neutral, turning the fat micelles from hydrophilic to hydrophobic state and causing the liquid to coagulate. If the bacteria are left in the milk too long, the pH lowers further, the micelles attain a positive charge, and the mixture returns to liquid form. The key, then, is to kill the bacteria by heating the mixture to 52–63 °C (126–145 °F) at the moment the cheese is at the isoelectric point, meaning the state at which half the ionizable surface amino acids of the proteins are positively charged and half are negative.

Inaccurate timing of the heating can produce inferior or unsalable cheese due to variations in flavor and texture. Cream cheese has a higher fat content than other cheeses, and fat repels water, which tends to separate from the cheese; this can be avoided in commercial production by adding stabilizers such as guar or carob gums to prolong its shelf life.

In Canada, the regulations for cream cheese stipulate that it is made by coagulating cream with the help of bacteria, forming a curd which is then formed into a mass after removing the whey. Some of its ingredients include cream (to adjust milk fat content), salt, nitrogen (to improve spreadability) and several gelling, thickening, stabilizing and emulsifying ingredients such as xanthan gum or gelatin, to a maximum of 0.5 percent. Regulations on preservatives used are that either sorbic acid, or propionic acid may be used independently or combined, but only to a maximum of 3,000 parts per million when used together. The only acceptable enzymes that can be used in manufacturing of cream cheese to be sold in Canada are chymosin A and B, pepsin and rennet.

In Spain and Mexico, cream cheese is sometimes called by the generic name queso filadelfia, following the marketing of Philadelphia branded cream cheese by Kraft Foods.

Cream cheese is often spread on bread, bagels, crackers, etc., and used as a dip for potato chips and similar snack items, and in salads. It can be mixed with other ingredients, such as yogurt or pepper jelly, to make spreads.

Cream cheese on a bagel

Cream cheese can be used for many purposes in sweet and savoury cookery, and is in the same family of ingredients as other milk products, such as cream, milk, butter, and yogurt. It can be used in cooking to make cheesecake and to thicken sauces and make them creamy. Cream cheese is sometimes used in place of or with butter (typically two parts cream cheese to one part butter) when making cakes or cookies, and cream cheese frosting. It is the main ingredient in the filling of crab rangoon, an appetizer commonly served at U.S. Chinese restaurants. It can also be used instead of or with butter or olive oil in mashed potatoes, and in some westernized sushi rolls. It can also be used for ants on a log.

American cream cheese tends to have lower fat content than elsewhere, but “Philadelphia” branded cheese is sometimes suggested as a substitute for petit suisse.



Jennie – O Turkey Recipe of the Week – Turkey Bacon Biscuits

April 20, 2018 at 5:02 AM | Posted in Uncategorized | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week – Turkey Bacon Biscuits. Breakfast or Brunch it makes no difference with these delicious and healthy Turkey Bacon Biscuits! Made using JENNIE-O® Turkey Bacon along with Cream Cheese, Eggs, Swiss Cheese, Green Onions, and served on Flaky Biscuits. They’re only 200 calories and 15 carbs per serving! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018!

Turkey Bacon Biscuits
Bake up these flakey biscuits topped with egg and cheese sandwiched between crisp turkey bacon. An easy breakfast or brunch recipe for your family that’s ready in just 30 minutes.

½ (8-ounce) package cream cheese, softened
3 eggs
2 tablespoons milk
½ cup shredded Swiss cheese
2 tablespoons chopped green onion
1 (10-ounce) can refrigerated flaky biscuits
5 slices JENNIE-O® Turkey Bacon, cooked and crumbled
2 tablespoons chopped fresh parsley leaves

1) Heat oven to 350ºF. Grease 10 muffin cups.
2) In small bowl, beat cream cheese, eggs and milk on low speed until smooth. Stir in Swiss cheese and green onion.
3) Separate biscuit dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming a ¼ -inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cream cheese mixture over bacon. Top with remaining bacon and parsley. Bake 20 to 25 minutes or until filling is set and biscuits are golden brown. Always cook to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.


Calories 200
Protein 6g
Carbohydrates 15g
Fiber 0g
Sugars 2g
Fat 12g
Cholesterol 70mg
Sodium 430mg
Saturated Fat 4.5g

Diabetic Dish of the Week – CHEESY SCALLION OMELET

April 15, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
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This week’s Diabetic Dish of the Week is a CHEESY SCALLION OMELET. Got the perfect recipe for Breakfast or Brunch, CHEESY SCALLION OMELET. Made using fat-free liquid egg substitute along with scallions, and Smooth Sensations Cream Cheese Spread Classic Cream 1/3 Less Fat. Only 150 calories and 5 carbs per serving! You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. So enjoy and Eat Healthy in 2018!




3/4 cup fat-free liquid egg substitute
1/4 cup finely chopped scallions
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 wedge Smooth Sensations Cream Cheese Spread Classic Cream 1/3 Less Fat


Mix egg substitute, scallions & seasonings in a medium bowl.
Bring a skillet sprayed with nonstick spray to medium heat. Add mixture, cover & cook 3 minutes or until set.
Transfer to plate, spread wedge over half and fold over. Super simple & delicious!

Recipe Yield: Yield: 1 serving

Calories: 150
Fat: 4 grams
Sodium: 500 milligrams
Protein: 21 grams
Carbohydrates: 5 grams

Meanwhile back at the SayersBrook Bison Ranch…………BISON TORTILLA WHEELS

March 10, 2018 at 6:02 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from SayersBrook website ( a recipe for BISON TORTILLA WHEELS. Made using the SayersBrook Corned Bison. The perfect appetizer for your next party! You can find this recipe or purchase the Corned Bison all at the SayersBrook site. Besides a full selection of Bison items you can also find items like; Heat and Eat, Elk, Wild Boar, Ostrich, Rabbit, and more. So be sure to check the site out today! Now on to the recipe for BISON TORTILLA WHEELS. Enjoy and Eat Healthy in 2018!


You can also use chopped ground bison or chopped cooked sausage. Whatever meat you’re using, it’s going to taste great!

1 (8-oz.) pkg. cream cheese
2 tsp. hot sauce
1/3 c. sour cream
8 large pimento stuffed olives, chopped
2 T. finely chopped parsley
2 T. hot peppers, chopped
1 T. crushed garlic
1 lb. Bison pastrami (corned bison)
1 tsp. lemon pepper
1 doz. 8-inch flour tortilla wraps

1 – Combine the first eight ingredients in a bowl and mix well.
2 – Spread a thin layer of the cream cheese mixture over a flour tortilla.
3 – Then, place a thin layer of the pastrami over the top of the cream cheese mixture.
4 – Roll up tightly and secure with toothpicks if necessary.
5 – Then repeat with the remaining cream cheese mixture and tortillas.
6 – Cover and refrigerate until ready to serve.
7 – Remove toothpicks and cut into 3/4 inch slices.


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Bronx Turkey Burger

March 4, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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You’ll want to fire that grill up early this year to make this Burger, the Bronx Turkey Burger. Made using JENNIE-O® Lean Turkey Burger Patties with toppings of Grilled Peppers and Onions, a Spicy Aioli and a Melted Cheese Sauce, and served on a toasted Reduced calorie Hamburger Bun. You can find this recipe at the Jennie – O Turkey website. Jennie – O has a huge selection of Delicious and Healthy Recipes, so check it out today! Enjoy and Make the SWITCH in 2018!

Bronx Turkey Burger
Topped with grilled peppers and onions, a spicy aioli and a melted cheese sauce, these are turkey burgers with Bronx accent. Not for nothin’, but this lean, mean dinner recipe is under 500 calories per serving.

2 poblano peppers
8 green onions, trimmed
½ cup fat-free mayonnaise
2 teaspoons chipotle hot sauce
1 (8-ounce) package cream cheese
¼ cup grated Cheddar cheese
2 tablespoons milk
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 reduced-calorie hamburger buns, split and toasted

1 – Grill peppers until skin blisters and blackens. Put in bowl. Cover and let stand 10 minutes. Peel skin from peppers. Cut peppers open; scrape away and discard seeds. Cut peppers into strips; set aside.
2 – Grill whole green onions over medium heat 5 minutes or until softened; chop; set aside.
3 – In small bowl, combine mayonnaise and hot sauce; set aside.
4 – In small saucepan over medium heat, combine cheeses and milk. Stir until cheese is melted. Remove from heat and continue to stir until sauce is smooth.
5 – Cook the patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
6 – Spread both cut sides of buns with mayonnaise mixture. Top bottom half of buns with patties, peppers, onions, cheese sauce and cover with bun top.
* Always cook to an internal temperature of 165°F.


Calories 410
Protein 37g
Carbohydrates 33g
Fiber 5g
Sugars 9g
Fat 15g
Cholesterol 100mg
Sodium 970mg
Saturated Fat 5g

Spicy Turkey Roll-up

February 16, 2018 at 6:00 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a second appetizer recipe from the Jennie – O Turkey website, Spicy Turkey Roll-up. This one is made using JENNIE-O® DELI FAVORITES® Tender Browned Turkey Breast, from the Deli. You’ll also need Cream Cheese, Shredded Cheddar Cheese, and Minced Jalapeno. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018!

Spicy Turkey Roll-up
Creamy, cheesy and carb-conscious, these little roll-ups pack a spicy punch. Fresh jalapeños blend with cool cream cheese, sharp Cheddar and lean turkey breast for a gluten free snack.

1 (8-ounce) package cream cheese, softened
½ cup finely shredded Cheddar cheese
¼ cup minced canned jalapeño
½ pound sliced JENNIE-O® DELI FAVORITES® Tender Browned Turkey Breast, from the service deli
40 toothpicks
40 small green pimento-stuffed olives, if desired

1) In small bowl, blend cream cheese, Cheddar cheese and jalapeño. Lay turkey breast slices on clean surface and spread with cream cheese mixture, leaving about ½-inch border on one end. Roll turkey up toward the end free of cream cheese and seal. Wrap individually in plastic wrap and chill until ready to serve.
2) To serve, secure each roll-up with 5 toothpicks, marking each piece, and slice in between the picks at a slight diagonal. Garnich each piece with an olive, if desired.


Calories 150
Protein 9g
Carbohydrates 2g
Fiber 0g
Sugars 2g
Fat 13g
Cholesterol 50mg
Sodium 390mg
Saturated Fat 7g

Classic Skyline Chili Dip – Party Size

February 4, 2018 at 6:22 AM | Posted in Skyline Chili | Leave a comment
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Here’s a delicious appetizer not only for your Super Bowl Party but anytime, Classic Skyline Chili Dip – Party Size. Serve it with your favorite Chips or Crackers.

Classic Skyline Chili Dip – Party Size

What you need:

Classic Skyline Chili Dip – Party Size

9 x13 Oven/Microwave Safe Pan

12 ounces of cream cheese softened to room temp
13 to 15 ounces of Skyline Chili
1 quart microwave safe bowl
12 ounces of Skyline Shredded Cheddar Cheese
Your favorite tortilla or corn chips

How to prepare:
1 – Preheat oven to 375 degrees
2 – Spread 12 ounces of cream cheese in an even layer into your pan
3 – Heat 13 to 15 ounces of Skyline Chili in covered 1 quart microwave safe bowl on high for 2 minutes
4 – Pour heated chili evenly over the cream cheese layer
5 – Place pan in preheated (375 degrees) oven for 10 minutes
6 – Remove from oven and top evenly with 12 ounces of Skyline Shredded Cheddar Cheese
7 – Let stand for 5 minutes
8 – Dig in! Scoop the Skyline Dip with your favorite tortilla or corn chip

Turkey Bacon Cheese Balls

January 27, 2018 at 6:35 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Passing along another recipe for your Super Bowl Party, Turkey Bacon Cheese Balls. It’s from the Jennie – O Turkey website and uses JENNIE-O® Turkey Bacon as one of the ingredients along with Cream Cheese, Cheddar Cheese, Pecans, and more! Easy to prepare and delicious! Enjoy and Make the SWITCH IN 2018!


Turkey Bacon Cheese Balls
This indulgent little appetizer features cream cheese, Cheddar cheese, and crowd-pleasing bacon all rolled up into one amazing bite. One of our many appetizers that’s ready in just 35 minutes.

8 slices JENNIE-O® Turkey Bacon
12 ounces cream cheese, softened
1 cup shredded sharp Cheddar cheese
¼ cup chopped fresh chives, divided
1 teaspoon smoked paprika
½ teaspoon garlic salt
¼ teaspoon freshly ground pepper
1 cup finely chopped toasted pecans
serve with crackers, if desired

1) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Finely chop; set aside.

2) In medium bowl, stir together cream cheese, Cheddar cheese, bacon and chives until smooth. Stir in paprika, garlic salt and pepper.

3) Shape into 1-inch balls. Refrigerate 15 minutes

4) In small bowl, combine pecans and remaining 1 tablespoon chives.

5) Roll balls in pecan mixture, pressing to coat. Refrigerate until ready to serve.
* Always cook to an internal temperature of 165°F.



Calories 230
Protein 13g
Carbohydrates 6g
Fiber 1g
Sugars 3g
Fat 17g
Cholesterol 30mg
Sodium 570mg
Saturated Fat 4.5g

Cucumber and Turkey Ham on Rye

January 23, 2018 at 6:19 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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From the Jennie – O Turkey website it’s a recipe for a Cucumber and Turkey Ham on Rye. Made with JENNIE-O® Extra Lean Turkey Ham along with Cream Cheese and Cucumber all served on Rye Bread. Its only 90 calories and 7 net carbs! So Enjoy and Eat Healthy in 2018!

Cucumber and Turkey Ham on Rye
Mini sandwiches win over any party. Ready in just under 15 minutes, you’ll want to keep this turkey appetizer recipe handy for your next gathering.

8 ounces sliced JENNIE-O® Extra Lean Turkey Ham, 25% water added, from the service deli
32 small slices rye bread
6 ounces cream cheese, softened
1 small cucumber, peeled and sliced
fresh dill, if desired

1) Cut each slice of turkey ham into quarters; set aside. Spread bread pieces with cream cheese. Fold turkey quarters in half. Place turkey on cream cheese.
2) Top each piece with cucumber slice and garnish with fresh dill, if desired

Calories 90
Protein 4g
Carbohydrates 8g
Fiber 1g
Sugars 1g
Fat 5g
Cholesterol 20mg
Sodium 260mg
Saturated Fat 2.5g

Extra Lean Turkey Ham, 25% water added

It’s ham — turkey style! JENNIE-O® Extra Lean Turkey Ham makes a tasty and nutritious addition to any sandwich or soup. It comes fully cooked and ready to use. Turkey Ham also has 2% or less salt and is gluten free! Find it in the deli section of the grocery store.

Ask for this product in the deli section of your grocery store.

Serving Size 56 g
Calories 60
Calories From Fat 30
Total Fat 3.0 g
Saturated Fat 1.0 g
Trans Fat.0 g
Cholesterol 30 mg
Sodium 510 mg
Total Carbohydrates 2 g
Dietary Fiber 0 g
Sugars 1 g
Protein 8 g
Vitamin A 0%
Vitamin C 0%
Iron 2%
Calcium 0%

Halloween Treat Recipe – Tombstone Sandwiches

October 14, 2017 at 5:42 AM | Posted in CooksRecipes | Leave a comment
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From the vaults of the CooksRecipes website its Tombstone Sandwiches. The Bread is trimmed into the shape of Tombstones with various ingredients. You can find this recipe along with a huge selection of recipes at the CooksRecipes website. Enjoy and Eat Healthy!


Tombstone Sandwiches

For a ghoulish treat, these small sandwiches stand upright on a graveyard of cream cheese covered in creepy cabbage. They are hauntingly delicious!

Recipe Ingredients:

2 cups diced cooked chicken
1 cup diced celery (2 stalks)
1/2 cup diced green apple
3 slices bacon, crisp cooked, drained, and crumbled
1/2 cup dairy sour cream
1 cup mayonnaise or salad dressing
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
28 slices firm whole wheat and/or rye bread, trimmed into tombstone shapes
1 (8-ounce) container whipped cream cheese
Finely chopped toasted pecans
Purple kale

Cooking Directions:

1 – In a large bowl, combine chicken, celery, apple, and bacon.
2 – In a medium bowl, stir together sour cream, mayonnaise, and lemon juice. Add to chicken mixture; stir to coat. Season to taste with salt and pepper. Cover; chill for 2 to 24 hours.
3 – To make tombstone sandwiches, spread chicken salad on half of the bread tombstones. Top with remaining bread tombstones . Spread the edges of sandwiches with cream cheese and roll edges in pecans to coat. Use cream cheese to stick tombstones to plate. Add purple kale for a creepy groundcover.
Makes 14 tombstones.

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