Lox And Cream Cheese Biscuits Food

SCHMEAR (CREAM CHEESE WITH LOX SPREAD)

Steps:

• In a food processor, work the cream cheese until it is smooth, turning off the motor and scraping down the sides of the work bowl several times.
• Add the scallions, lox, salt and pepper. Continue working the cream cheese mixture until it is blended (by the way, it is okay if there are some chunks of salmon in the mixture).
• Remove cream cheese mixture to a pretty container or small bowl and refrigerate until ready to serve. Schmear on bagels, matzoh, or toasted pumpernickel or rye bread, or whatever you like.

CREAM CHEESE AND LOX PASTA

Steps:

• In a large pot, cook pasta according to pakage directions; drain and return it to the pot.
• Meanwhile, in a medium saucepan, combine milk, cream cheese, Parmesan cheese, salt, black pepper, and onion powder.
• Cook over medium-low eat, stirring until cream cheese is melted.
• Add peas, reduce heat to low, and stir 4 to 5 minutes, or until sauce is warmed through.
• Add salmon and cream cheese sauce to the pasta in the pot.
• Cook over medium heat 3 to 5 minutes, or until thoroughly combined and warmed through, stirring frequently.
• Serve immediately.

LOX TEA SANDWICHES WITH DILLED CREAM CHEESE

Steps:

• Preheat oven to 350°F.
• Cut crusts off of each piece of bread, then cut each piece in half (doesn't matter which way--you pick the shape). Place pieces of bread in single layer on one or two baking sheets, and bake for 10 minutes, or until golden and toasty. Remove bread from oven and cool to room temperature.
• Meanwhile, in a mixing bowl, whip cream cheese until no lumps remain. Add milk or cream, and continue whipping until soft and "silky". Add dill, lemon juice and seasoning; whip again and adjust any flavorings to your liking.
• TO ASSEMBLE: Spread 1-2 tbsp cream cheese mixture on each piece of toast, then layer a "ribbon" of lox on top. Top lox with a couple/few pieces of chives and it's ready to serve! If preferred, ribbons of red onion and capers could also be used, either on top of the cream cheese or lox--whatever looks best to you.
• (There may be some cream cheese mixture left at the end, depending on how much you use. It's great on breakfast bagels, too!).

CREAM CHEESE BISCUITS

Steps:

• Combine flour, baking powder and salt in bowl.
• Cut in butter and cream cheese until mixture is crumbly.
• Make well in center; pour in milk.
• Stir just until dough clings together.
• Knead gently 4 or 5 strokes on lightly floured surface.
• Roll to 1/2-inch thickness.
• Cut with floured 2-inch biscuit cutter.
• Place on baking sheet.
• Make indentation in each biscuit with thumb.
• Brush biscuits with additional milk.
• Spoon about 1/2 teaspoons jam into each indentation.
• Bake at 450 degrees for 10 to 12 minutes or until golden brown.

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! ;).

LOX AND CREAM CHEESE BISCUITS

Steps:

• Bake biscuits as directed on package; cool.
• Split biscuits in half; spread bottom halves with cream cheese spread.
• Top with lox and tops of biscuits.