For sure some barbecues are in order with this fab weather.
To see all our ideas to use up that bbq sauce go here.
Here are a few other ideas....
My Sisters Italian Chicken
- 4 Chicken Breasts
- 1 Brick of Cream Cheese
- Italian Seasoning
- package of cream cheese
- 1 cup brown sugar
- 1 tsp. vanilla
Grilled Chicken Breasts with Cream Cheese
- 4 chicken breasts on the bone
- 4 ounces cream cheese
- 2 teaspoons basil
- 1 large clove garlic, crushed
- Salt and pepper
Rinse chicken breasts and pat dry with paper towel. In a small bowl, combine cream cheese, basil and garlic. Find the spot of the chicken breasts where the skin lifts up easily, and insert some of the cream cheese mixture. Spread cream cheese mixture throughout the area between the skin and the chicken by smoothing and spreading with your hands on top of the skin. Repeat with the rest of the chicken breasts. (The chicken skin should stay secure, however, you may secure with a toothpick. Be sure to remove toothpicks before serving.) Sprinkle tops with salt and pepper. Place chicken on a preheated 350 degree grill and cook skin-side down for 10 minutes. Turn over and continue to cook for 20 minutes or until chicken is done.
Joanie's Raspberry French Toast
- 8 oz softened cream cheese
- 12 slices bread (we use plain texas toast)
- 1 C. raspberries
- 3 eggs, beaten
- 3/4 C. milk
- 3 T. Sugar
- 1/2 tsp. vanilla
- dash salt
Spread cream cheese evenly over one side of each slice of bread. top half of slices of bread with raspberries. Top with remaining bread slices, cream cheese side down, to make "sandwiches". Combine beaten eggs, milk, sugar, vanilla and salt in shallow bowl. Dip each sandwich in egg mixture, turning carefully to coat both sides. Place on greased cookie sheet. Bake @ 425 for 15 minutes or until golden, turning once after 10 minutes. Serve with or w/o syrup. Yum!
What recipes do you love that call for Cream Cheese??