8 Oz Cream Cheese In Cups: Delicious Recipes To Try

8 Oz Cream Cheese In Cups: Delicious Recipes To Try

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Gingerbread Cupcakes with Cream Cheese Frosting Cooking Classy
Gingerbread Cupcakes with Cream Cheese Frosting Cooking Classy from www.cookingclassy.com

If you’re a fan of creamy and cheesy dishes, then you must have come across recipes that require 8 oz cream cheese in cups. Cream cheese is a versatile ingredient that can be used in sweet and savory dishes, making it a must-have in any kitchen. In this article, we’ll be sharing two delicious recipes that you can make using 8 oz cream cheese in cups. So, grab your apron and let’s get cooking!

Recipe 1: Cream Cheese and Spinach Stuffed Chicken Breast

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 8 oz cream cheese, softened
  • 1 cup chopped spinach
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Instructions:

  1. Preheat the oven to 375°F.
  2. In a bowl, mix together the cream cheese, spinach, mozzarella cheese, Parmesan cheese, garlic, salt, and black pepper.
  3. Using a sharp knife, make a slit in the thickest part of each chicken breast to create a pocket.
  4. Stuff each chicken breast with the cream cheese and spinach mixture.
  5. Heat the olive oil in a skillet over medium-high heat.
  6. Place the stuffed chicken breasts in the skillet and cook for 3-4 minutes on each side, until golden brown.
  7. Transfer the chicken breasts to a baking dish and bake in the oven for 20-25 minutes, until the chicken is cooked through.
  8. Serve hot and enjoy!
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Nutritional Information:

Serving Size: 1 chicken breast
Calories: 440
Total Fat: 28g
Saturated Fat: 14g
Cholesterol: 190mg
Sodium: 650mg
Total Carbohydrates: 3g
Dietary Fiber: 0g
Sugars: 1g
Protein: 42g

Cooking Time:

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment:

  • Sharp knife
  • Bowl
  • Skillet
  • Baking dish

Serving Suggestions:

This Cream Cheese and Spinach Stuffed Chicken Breast goes well with a side of roasted vegetables, mashed potatoes, or salad.

Variations:

You can substitute the spinach with kale or Swiss chard. You can also add chopped sun-dried tomatoes, olives, or herbs like basil or oregano to the cream cheese filling for more flavor.

Substitutions:

If you don’t have mozzarella cheese, you can use cheddar or Monterey Jack cheese instead. You can also substitute olive oil with butter or coconut oil.

Storage:

You can store any leftover Cream Cheese and Spinach Stuffed Chicken Breast in an airtight container in the refrigerator for up to 3 days.

Tips:

  • Make sure the cream cheese is softened before mixing it with the other ingredients.
  • Use toothpicks to secure the chicken breasts after stuffing them.
  • Let the chicken breasts rest for a few minutes before slicing them to keep the filling intact.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but make sure to thaw it and squeeze out any excess water before using it.

Can I make this recipe ahead of time?
Yes, you can stuff the chicken breasts and refrigerate them for up to 24 hours before cooking them. Just make sure to bring them to room temperature before cooking.

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Recipe 2: No-Bake Cream Cheese Pie

Ingredients:

  • 1 pre-made graham cracker crust
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. In a bowl, beat the cream cheese and powdered sugar until smooth.
  2. Add the heavy cream and vanilla extract and beat until fluffy.
  3. Spoon the mixture into the graham cracker crust and smooth the top.
  4. Refrigerate for at least 2 hours, or until set.
  5. Serve chilled and enjoy!

Nutritional Information:

Serving Size: 1 slice
Calories: 380
Total Fat: 30g
Saturated Fat: 18g
Cholesterol: 90mg
Sodium: 260mg
Total Carbohydrates: 26g
Dietary Fiber: 0g
Sugars: 18g
Protein: 4g

Cooking Time:

Preparation Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours and 10 minutes

Equipment:

  • Bowl
  • Mixer
  • Graham cracker crust
  • Refrigerator

Serving Suggestions:

You can serve this No-Bake Cream Cheese Pie with a dollop of whipped cream and fresh berries on top.

Variations:

You can add different flavors to the cream cheese filling, such as lemon zest, cocoa powder, or pumpkin puree. You can also use different types of crust, such as Oreo, chocolate, or vanilla wafer crust.

Substitutions:

If you don’t have heavy cream, you can use whipped cream or cool whip instead. You can also substitute powdered sugar with granulated sugar or honey.

Storage:

You can store any leftover No-Bake Cream Cheese Pie in the refrigerator for up to 3 days.

Tips:

  • Make sure the cream cheese is softened before beating it with the other ingredients.
  • You can use a hand mixer or a stand mixer to beat the cream cheese filling.
  • If the graham cracker crust is not pre-made, you can make your own by crushing graham crackers and mixing them with melted butter and sugar.
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Frequently Asked Questions:

Can I freeze this pie?
Yes, you can freeze this pie for up to 1 month. Just make sure to wrap it tightly with plastic wrap and foil before freezing.

Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the filling may not be as creamy and rich as using regular cream cheese.

Final Thoughts:

Both the Cream Cheese and Spinach Stuffed Chicken Breast and No-Bake Cream Cheese Pie are easy and delicious recipes to make using 8 oz cream cheese in cups. The Cream Cheese and Spinach Stuffed Chicken Breast is a savory and satisfying dish that is perfect for a family dinner or a special occasion. The No-Bake Cream Cheese Pie is a sweet and creamy dessert that requires no baking and is perfect for a hot summer day. We hope you give these recipes a try and enjoy them as much as we do!

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