Cream Cheese Cucumber Spread

Grayson's nurse has been losing weight by eating healthier food in proper portion sizes and exercising. So since it's January and all, and we're in sugar detox mode from the holidays, Olivia and I have decided to give it a try, too. We had salad last night and tonight I made some pita sandwiches -- with whole wheat pita bread, tomatoes, lettuce, green onions, and some left over shredded beef. I am sure we would have immediately died if we were to cut back cold turkey, so I had to make this spread to make sure we would all survive through the night. I would have used plain non-fat yogurt if I would have had it--actually, no I wouldn't have. It just cannot replace the cream cheese without some major bad side effects. Forget it. This is good. Spread it on wraps, bagel sandwiches, pita sandwiches, or a toasted baguette.

Ingredients:

8 oz cream cheese, softened

1/2 cucumber, peeled, seeded, and finely diced

1 tablespoon olive oil

1 tablespoon lemon juice

1/2 teaspoon dried dill

1 teaspoon minced garlic

Fresh ground pepper to taste

Kosher salt to taste

Directions:

Mix all ingredients together in a small bowl. Refrigerate.

*Dave got a new mini food processor from a coworker for Christmas. I was so elated! I've never had a food processor. I chopped the cucumbers in the processor and then added all the remaining ingredients and wa-lah, it was done. I would recommend your coworker give you one for Christmas next year.

Basil Pesto

In my nutrition education counseling class, I have on Fridays my teacher always makes us food! This is what we had this week and it is so good! She always gives us the recipe too! I got the basil and the bread at the Gardener's Market on Saturday and it made it really inexpensive and really fun!

3 C Fresh Basil, loosely packed
1/3 C Pine Nuts (I used almonds cause they are cheaper!)
1/3 C Olive oil
1/3 C Parmesan cheese, grated
1-2 Cloves fresh Garlic, minced
1/2 tsp Salt

Place all ingredients in food processor or blender, pulse until uniform consistency, but with some texture remaining.

Use on pasta, pizza, as a spread, as filling in breads, etc.
Pesto can be kept in the refrigerator for a few days or frozen for longer storage.

*I made about 1/3 of the recipe because it is very flavorful and a little bit goes a long way! But for a pizza sauce or for pasta I would make the amount in the recipe.

Honey Butter

This honey butter has powdered sugar in it so it gets nice and fluffy . . . sort of frosting like. It's so good on the Naughty Cornbread muffins that you'll think you are celebrating your birthday.

From Our Best Bites

Ingredients:

2 cubes real butter

2/3 cup honey

3/4 cup powdered sugar

Directions:

Place butter on counter for 20 minutes to reach room temperature. Don't let it get too soft or you will have a gooey mess. Place butter, honey, and powdered sugar in a bowl. Mix with a hand mixer for about 30 seconds and serve at room temp.

Fresh Herb Butter

My friend Melissa gave our family a loaf of bread and this butter spread in a classy little jar for Christmas. The spread was delicious! It was a great idea for a neighbor gift, so I thought I'd pass the recipe along. Melissa used fresh herbs from her herb garden. If you can't find any fresh herbs, you could probably use dried ones although it probably won't taste as good. Cut the amount by 1/3 if replacing dried herbs for fresh herbs.

Fresh Herb Butter

Ingredients:

1 pound softened butter

2 ounces softened cream cheese

2/3 cup of finely chopped fresh parsley

2 tablespoons finely chopped tarragon

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped oregano

1/2 to 1 teaspoon lemon zest

1 tablespoon lemon juice

kosher salt and pepper to taste

Cream all together. Adjust seasonings to your preferences. Refrigerate.