Cream Cheese Stuffed Cucumbers Food

LOX AND CREAM CHEESE STUFFED CUCUMBERS

Steps:

• Using a potato peeler, make stripes on the outside of each cucumber by peeling down the length of the cucumber, leaving every other section intact.
• Cut off the ends of cucumber and slice into 1-inch rounds.
• Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice to create a tiny bowl in each piece of cucumber(DO NOT scoop all of the way through); Set aside.
• In a bowl, combine equal parts cream cheese and sour cream.
• Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly.
• Transfer the mixture to a pastry bag with a star 8 tip.
• Pipe the filling generously into each cucumber section.
• Garnish with sprig of dill.
• As an alternative, use red pepper cream cheese.
• Enjoy! ;).

CREAM CHEESE STUFFED CUCUMBERS

Steps:

• Remove ends from cucumber and cut in half lengthwise. Using a melon baller, remove seeds from both halves.
• In a small bowl, combine cream cheese, olives and chives. Blend until well mixed.
• Stuff each cucumber half with the cheese and reassemble halves, pressing together gently.
• Wrap in plastic wrap and refrigerate overnight. Cut into ¼ inch slices to serve.

LOX AND CREAM CHEESE STUFFED CUCUMBERS

Steps:

• Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.

CREAM CHEESE, CUCUMBER AND CHIVE SANDWICHES

Steps:

• Spread the bread with cream cheese, then sprinkle with chives. Layer on the cucumber, season well and top with the other bread slices. Cut into traingles, fingers or squares and scrape a thin layer of butter onto one cut edge of each, then dip into the chopped chives to serve.

STUFFED CUCUMBER SNACKS

Steps:

• Using vegetable peeler, cut lengthwise strips of peel down 4 sides of the cucumber, making a square shape (some peel will remain). Cut cucumber into 1-inch slices. Make indentation in center of each slice by scooping with small melon baller or spoon.
• Fill each indentation with about 1 teaspoon deli salad. Top each with orange or lemon wedge.

CUCUMBER AND CREAM CHEESE APPETIZERS

Steps:

• I wash and score the cucumber with a fork along the entire lenth of the cucumber, all the way around, to make a design Slice thinly and set aside.
• Combine cream cheese, Good Seasonings Italian mix and Tabasco sauce.
• Spread cream cheese mixture, generously on each slice of cocktail bread, place slice of cucumber and sprinkle the top with dill.

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

STUFFED CUCUMBERS

Steps:

• Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes. , Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.

CREAM CHEESE 'N HERB CUCUMBER BITES

Steps:

• Reserve 2 Tbsp. carrots. Mix remaining carrots with reduced-fat cream cheese; spoon into cucumber shells.
• Top with reserved carrots.
• Cut each cucumber half into 5 pieces to serve.

STUFFED CUCUMBER CUPS

Steps:

• Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
• Remove the ends and cut each cucumber into 3/4 inch rounds.
• Using a melon baller, scoop out the seeds from the center of each round to form a cup.
• Reserve 1 tbsp of the walnuts as a garnish.
• Combine remaining ingredients and stir until well blended.
• Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.

CUCUMBER-STUFFED CHERRY TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. , In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.