Don't forget...cool concert tomorrow night!
Make plans to come!
Make plans to come!
It's not new news that I, Heather Hendrick am disgustingly in love with cream cheese*.
I love it.
If today were my birthday, I'd ask Aaron if I could lock myself in my room and watch Lost all day while licking cream cheese.
Even though egg salad makes me think of some old lady holding a sandwich with her liver spotted hands...chewing the mushy substance with no teeth...when I heard that Jenn's egg salad had cream cheese in it...I'm sorry...but I was like....
"Move over granny**...give me some of dat sandwich."
It was DIVINE!
Jenn's egg salad recipe is so good it will make you want to slap your granny...or any granny really.
8 boiled eggs
1 block of cream cheese
1 tablespoon and then 1 teaspoon spicy mustard
salt and pepper to taste
While your eggs are boiling, put cream cheese in a bowl to soften. Do you know if you boil eggs with salt in the water, they are WAY easier to peel? They are! I learned that trick when I waitressed at a restaurant in the Garden District. I won't say the name of the restaurant, because it will make my husband say something obscene...sorry honey...not today.
Peel eggs. Add them to the bowl.
Chop onion super tiny (I use my handy-dandy kitchen aid hand chopper). Add onions to the bowl.
Smash the cream cheese, the eggs and the onion together (I use a potato masher).
Add mustard, salt, pepper to taste. I add a lot, because I like salt and pepper and thus, taste. Then add paprika. I would say add paprika to taste, but I'm sorry...I'm convinced paprika is a placebo ingredient. So, add paprika for visual stimulation. Even though I can't taste it, I still add it...because it makes me feel fancy...and it makes me feel like a wise old granny.
Then, put it in the refrigerator for a couple hours. Honestly...I never make it in time to leave it in the refrigerator for a couple of hours before lunch. So, on the first day, I eat a luke-warm egg salad sandwich. It's good...but the next day...oh egg sac...this stuff has turned into a huge bowl of egg cheesecake like material that is even MORE to die for than the day before.
With my sandwich, I LOVE to eat Texas Brand Jalepeno chips and cherry tomatoes.
This stuff smells like butt...but it's SO GOOD.
I've also just eaten two other cream cheese yummy foods recently. I'm going to beg Kari and Kirby to send me the recipes.
*Two of my other cream cheese favs:
This is from Ashley Garratt. It's so yum.
1 pound of beef-cooked (I season with salt, pepper, onion salt and garlic powder)
2 Cups shredded cheddar cheese
1 and 1/2 block of cream cheese
1 big jar spaghetti sauce
1 pkg. large shell noodles or penne noodles cooked
Mix cooked noodles and cream cheese together while noodles are hot. Place in greased 9x13 baking dish. Cook beef, mix in sauce. Por mixture on top of noodle cream cheese mixture. Top with shredded cheese. Bake at 350 for 25-30 minutes.
HOPE GROUP DESSERT
2 cans crescent rolls
2 - 8 oz. cream cheese, softened
1 1/2 cups sugar
1 tsp. vanilla
1/4 cup butter, melted
1 tsp. cinnamon
Spread one of the cans of rolls in bottom of ungreased 9X13 dish - pressing seams together. Then mix both pkgs. of cream cheese, 1 cup sugar, and vanilla well and spread over the rolls. Next, spread the other can of rolls over cream cheese mix pressing seams together. Pour melted butter over rolls. Sprinkle remaining sugar and cinnamon. Bake at 350 degrees for 30 minutes.
Also good with apple, blueberry or strawberry pie filling added on top of the cream cheese mixture, before using the top layer of crescent rolls. If you use apples, slice them thin before using.
**No grannies that I know of were hurt during the writing of this post.