Crockpot Pineapple Baked Beans

 

These sweet and tangy baked beans are perfect for that BBQ, potluck, or, in my case, they made a perfect side dish to accompany my Bacon Wrapped Corn Dogs. I wanted something hearty, easy and flavorful; and this was the ideal choice. The addition of ground beef makes it hearty; use of a crockpot and canned baked beans makes it easy; and that sweet and savory combination of pineapple and meat, along with an incredible blend of ingredients, just bring the taste over the top.  All the flavors of “made from scratch” baked beans without all the fuss. It’s kind of like, chuck wagon meets luau (and they live happily ever after)!

Missing from photo: an additional can of baked beans (smaller in size, 16 to 18-ounces)

Originally, I only added one (28-ounce) can of baked beans. However, after 2 hours of simmering, the beans seemed to have gotten “lost” in all the other flavors. So, I added a smaller can of beans, as well. That balanced out the flavors much more. So, you will need a large (28-ounce) can of beans, as well as a smaller (16 to 18–ounce) can of beans.

Drain beans, pineapple and mushrooms. Chop onion and green pepper. Mince garlic.

In large skillet, cook beef, onions, green pepper and garlic, over medium heat, until meat is no longer pink and most of the liquid from the vegetables has burned off.

Transfer meat and veggies to crockpot. Stir in remaining ingredients. Mix well.

Cover and cook on low setting for 4 to 6 hours, or until bubbly. 

Note: One thing I did notice, the longer you simmer the beans, the more prominent the pineapple flavor becomes. When I gave it a taste test after 2 hours, the pineapple was barely noticeable, but after 4 hours or longer, the sweetness of the pineapple really popped.

CROCKPOT PINEAPPLE BAKED BEANS
Source: Adapted from Taste of Home
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 pound lean ground beef (or turkey)
• 1 can (28-ounces) baked beans, mostly drained
• 1 can (16 to 18-ounces) baked beans, mostly drained
• 1 can (8-ounces) pineapple tidbits, drained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 to 2 cloves garlic, minced
• 1/2 cup barbecue sauce
• 2 Tablespoons reduced-sodium soy sauce
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper

DIRECTIONS:

1. In large skillet, cook beef, onions, green pepper and garlic over medium heat until meat is no longer
    pink and most of the liquid from the vegetables has burned off.
2. Transfer meat and veggies to crockpot. Stir in remaining ingredients. Mix well.
3. Cover and cook on low setting for 4 to 6 hours, or until bubbly.

Bacon Wrapped Corn Dogs

 

We haven’t been to a state fair in over 7 years. It’s not because we don’t enjoy them (what's not to enjoy?). When you have little ones, you pretty much spend all day at the midway. But, when you don’t have little ones in tow, then (let’s face it), you pretty much spend all day pigging out on all those fried food favorites you've been craving. Fair food has gotten so competitive in recent years, everyone vying to invent the most unique food-on-a-stick. We’ve seen everything from fried butter on a stick, to deep fried Oreos. Two years ago, the Iowa State Fair made headlines with the debut of its newest food celebrity: double bacon corn dogs. Although Campbell’s Concessions prepared 12,000 dogs ahead of time, they still managed to completely sell out in 3 days. Basically, they introduced a hot dog, wrapped in bacon, deep fried, then dipped in a bacon-bit enriched batter and fried again. Brilliant! So, the other day I decided to take advantage of my state fair nostalgia and try a little experimentation. No, I didn’t go to the extreme of a double bacon corn dog; but I was intrigued with the idea of a bacon wrapped corn dog. I figured that would be challenging enough, especially because I wanted to create one without the need to “double fry.” I precooked the bacon (by baking), then wrapped a slice around the hot dog; secured it, as necessary with toothpicks, then dipped into a thick corn batter, put it on a stick and deep fried it until golden brown. Although, I liked the idea of adding bacon bits to the batter, I was hesitant to try it, as I was afraid the already cooked bacon bits would char after being deep fried and leave a bitter taste to the cornbread crust. Also, I didn’t go overboard with the bacon (although I was tempted). Only one slice of bacon is wrapped around the wiener; just enough to give you a pleasant surprise when you bite into the corn dog. To my total amazement, it worked and was it ever good!

Preheat oven to 350° F.

Place rack on baking pan. Lay 10 slices of bacon on rack. Bake for 15 minutes, or until pretty darn close to being cooked, without crisping. (You still need the bacon to be pliable enough to wrap around hot dog.) Once cooked, remove from oven. Place on paper towel-lined plate and set aside.

Preheat oil on stove (or deep fryer) to 375° F. 

Wipe down hot dogs and bacon with paper towel (to make sure they are totally dry). Wrap bacon around hot dog, securing at ends, if necessary, with toothpicks. (Just remember to remove toothpicks prior to serving.) Repeat until all 10 hot dogs have been wrapped with bacon. Insert skewers into hot dogs (going about 2/3 of the way into dog, but leaving a long enough handle to hold while you eat it). Set aside.

Prepare batter. I knew the batter was going to be the secret to success of this whole bacon wrapped theme. The batter’s texture would have to be thick and sticky enough to adhere to the dog and the bacon. After doing some online searching, I found this batter recipe on Life as a Lofthouse, which I knew would be perfect! The addition of honey to the batter convinced me that this would work (and it did).

In large bowl, add the cornmeal, flour, sugar, baking powder and salt. Whisk together. Make well in center of dry ingredients. In small bowl, beat egg. Add egg to well of dry ingredients. Then add buttermilk, oil and honey. Stir until thoroughly combined. Batter will be thicker than pancake batter. I added a splash more buttermilk, as batter was getting too thick to stir. (But, don’t add too much milk, as you ultimately want a thick batter.)

Pour the batter into a tall drinking glass.  

Holding by skewer handle, dip hot dog into batter, swirling, to completely coat all of the hot dog. Slowly lift hot dog from batter, allowing some of the excess batter to drip back into the glass. Immediately dip in the hot oil, while still holding the stick (to temper the batter). After about a minute, release hot dog into oil. Using tongs, turn as necessary to brown all sides. Cook for 3 to 5 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain. Repeat with all hot dogs. 

Remove any toothpicks used to secure bacon. Serve hot with spicy mustard, ketchup, honey mustard, or condiment of your choosing.

BACON WRAPPED CORN DOGS
Source: Batter from Life as a Lofthouse
Posted by: www.meldingmagic.com

INGREDIENTS:

• 8 slices bacon
• 1-1/2 cups yellow cornmeal
• 1-1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1-1/2 cups buttermilk
• 1 Tablespoon vegetable oil
• 1 Tablespoon honey
• 1 (8-count) package hot dogs
• 8 wooden skewers (6” size) or chopsticks
• Canola or peanut oil, for frying

DIRECTIONS:
 
1. Preheat oven to 350° F. Place rack on baking pan. Lay 10 slices of bacon on rack. Bake for 15
    minutes, or until close to being cooked, without crisping. Once cooked, remove from oven.
    Place on paper towel-lined plate and set aside. 
2. Preheat oil on stove (or deep fryer) to 375° F.
3. Wipe down hot dogs and bacon with paper towel (to make sure they are totally dry). Wrap bacon
    around hot dog, securing at ends, if necessary, with toothpicks. (Just remember to remove toothpicks
    prior to serving.) Repeat until all 10 hot dogs have been wrapped with bacon. Insert skewers into hot
    dogs (going about 2/3 of the way into dog, but leaving a long enough handle to hold while you eat
    it). Set aside.
4. In large bowl, add the cornmeal, flour, sugar, baking powder and salt. Whisk together. Make well in
    center of dry ingredients. In small bowl, beat egg. Add egg to well of dry ingredients. Then add
    buttermilk, oil and honey. Stir until thoroughly combined. Batter will be thicker than pancake batter. I
    added a splash more buttermilk, as batter was getting too thick to stir. (But, don’t add too much milk, as
    you ultimately want a thick batter.)
5. Pour the batter into a tall drinking glass. Holding by skewer handle, dip hot dog into batter, swirling, to
    completely coat all of the hot dog. Slowly lift hot dog from batter, allowing some of the excess batter to
    drip back into the glass. Immediately dip in the hot oil, while still holding the stick (to temper the batter).
    After about a minute, release hot dog into oil. Using tongs, turn as necessary to brown all sides. Cook
    for 3 to 5 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper
    towels to drain. Repeat with all hot dogs.
6. Remove any toothpicks used to secure bacon. Serve hot with spicy mustard, ketchup, honey mustard,
    or condiment of your choosing.

Yields: 10 corn dogs

Vegetable Medley with Rosemary and Lemon Zest

 

The other night when we had the Baked Bacon Cheddar Wings as an entrée, I was racking my brain trying to think of a light and simple side dish as an accompaniment. In an effort to help me with my thought process, Mike told me about a vegetable dish he had a restaurant while traveling recently. He described it as having potatoes, green beans and pearl onions and said it was really tasty. Of course, not being a cook, Mike wasn’t able to discern any herbs or spices included. Nevertheless, I thought the idea was a good one, so I decided to create my own “vegetable medley.” I combined baby red potatoes, fresh green beans, diced onions (I opted not to go with the pearl, as that would have been more time consuming), fresh mushrooms, garlic, red chili flakes, rosemary and lemon peel. Then I topped it off with salt and pepper, and a couple of teaspoons of lemon juice before serving. I was elated when Mike told me that my version was better than what he had at the restaurant. I know, he wasn’t just saying that to be polite, because the next day, he scoffed down the leftovers. Mike never eats leftover veggies (he’ll eat anything else reheated, but not veggies). This would be a great option for a “meatless” meal; or you can make it a complete one-pot meal by adding pre-cooked chicken, shrimp, or kielbasa. And, this is another one of those “versatile” meals; whatever ingredients you don’t like, just leave it out. On the other hand, the addition of some pre-cooked crumbled bacon would be a perfect touch (which I left out because I had enough bacon going on with the wings). 

Missing from photo: onion and olive oil

Chop onion. Slice mushrooms (if not already pre-sliced). Grate lemon zest. Finely chop rosemary.

In large saucepan, over medium-high heat, add potatoes with water. Bring to boil; reduce heat to medium. Cover and cook until tender, 12 to 15 minutes. Remove from heat; drain and let cool. 

When potatoes are cool enough to handle, quarter potatoes lengthwise. Set aside.

In same large saucepan, add salted water (enough to cover beans) and bring to boil. Blanch green beans until bright green and tender crisp, 3 to 5 minutes. Drain and shock in bowl of ice water (to stop cooking process). NOTE: This is where I made my mistake. I only blanched them for 2 minutes and they were too crunchy still. I ended up having to sauté the other veggies longer than I wanted, in order to cook the green beans more. So, I would suggest testing the doneness of the green beans before shocking them in ice water. 

In large skillet (or Dutch oven), heat olive oil. Add garlic, rosemary, lemon zest and chili flakes; let sizzle until fragrant, about 30 seconds. Add cooked potatoes, onions, mushrooms and blanched green beans. Sauté until onions and mushrooms are cooked and other vegetables are hot and coated with seasonings. (Add additional olive oil, if needed, to keep potatoes from sticking.)

Sprinkle with lemon juice and season with salt and pepper. Serve hot.

For a complete one-pot meal, add 3/4 pound of diced, pre-cooked chicken, or peeled, cooked shrimp, or sliced, pre-cooked kielbasa to skillet along with vegetables. You could also add cooked, crumbled bacon, if desired.

VEGETABLE MEDLEY WITH ROSEMARY AND LEMON ZEST
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1-1/2 pounds baby red potatoes, washed, not peeled
• 1 pound green beans, washed and trimmed
• 1/4 cup olive oil (more, if needed, to keep vegetables from sticking)
• 1 Tablespoon minced garlic
• 1-1/2 Tablespoons finely chopped fresh rosemary
• 1 teaspoon grated lemon zest
• 1/4 teaspoon red chili flakes
• 1 small onion, chopped
• 8 ounces fresh mushrooms, sliced (I used Baby Bella, but any kind will do)
• 2 teaspoons fresh squeezed lemon juice
• Salt, to taste
• Black pepper, to taste

DIRECTIONS:

1. In large saucepan, over medium-high heat, add potatoes with water. Bring to boil; reduce heat to
    medium. Cover and cook until tender, 12 to 15 minutes. Remove from heat; drain and let cool. When
    potatoes are cool enough to handle, quarter potatoes lengthwise. Set aside.
2. In same large saucepan, add salted water (enough to cover beans) and bring to boil. Blanch green
    beans until bright green and tender crisp, 3 to 5 minutes. Drain and shock in bowl of ice water.
3. In large skillet (or Dutch oven), heat olive oil. Add garlic, rosemary, lemon zest and chili flakes; let
    sizzle until fragrant, about 30 seconds. Add cooked potatoes, onions, mushrooms and blanched green
    beans. Sauté until onions and mushrooms are cooked and other vegetables are hot and coated with
    seasonings. Sprinkle with lemon juice and season with salt and pepper.

Note: For a complete one-pot meal, add 3/4 pound of diced, pre-cooked chicken, or peeled, cooked shrimp, or sliced, pre-cooked kielbasa to skillet along with vegetables. You could also add cooked, crumbled bacon, if desired.

Baked Bacon Cheddar Wings

 

Although I would be impelled to categorize these as appetizers, these wings are a perfect addition to any meal. When paired with a light and simple side dish, I find finger food makes a fun and diversified dinner entrée. They can be so much lighter than a heavy supper. I used to love having “appetizer” only parties. They were more casual than a sit-down meal, were fairly simple (as a lot of it could be prepared ahead of time) and gave everyone the opportunity to try various taste “samplings.”  Why wait for your next party? Any night can be party night at home. Do you have a family game night, or movie night? Dinner doesn’t always have to be around the dinner table. Liven it up and make it more spontaneous!  It’s also an ideal way to introduce your family to new foods you would, otherwise, be skeptical to serve as a main course. So, why not relax tonight and serve appetizers for dinner.

Missing from photo: garlic powder, onion powder and dried thyme

Preheat oven to 425° F. 

First you will be baking the bacon. And, yes, I actually did bake the bacon this time. After all, my blog is about sharing new experiences in the kitchen; so, it’s important that I “walk the talk.” This was a first for me; and I have to admit, I was pleasantly surprised with the outcome.  For this recipe, it is easiest to bake the bacon (rather than fry or microwave), because then you can prepare the chicken wings right in the same baking dish. Less clean-up (who doesn’t love that).

Place the strips of bacon on a rack on top of a baking sheet. I used my broiler pan for this. Bake for about 15 minutes, or until crispy. I found the ends of the bacon to still be a little “chewy” after 15 minutes, so I turned on the broiler for 1 to 1-1/2 minutes to crisp it up a little more. With a 1-pound package of bacon, you will have to do it in 2 batches. Remove the bacon and set aside on paper towel-lined plate. Remove the rack from the baking sheet. Do NOT drain the bacon grease from the baking sheet. You will need “all” the bacon grease for the next step.

Add paprika, salt, garlic powder, onion powder and black pepper to reserved bacon grease in bottom of baking pan. Whisk to combine. 

Toss the chicken wings in this mixture. (I used my hands to roll and thoroughly coat the wings.) Sprinkle a little dried thyme over the chicken.Bake for 20 to 25 minutes, until the chicken is fully cooked and the skin is crispy. I removed most of the skin on the drumettes (personal preference only, not a requirement for this recipe). If you decide to remove the skin, then baking time will be shorter, 15 to 20 minutes.

In the meantime, chop the reserved bacon into pieces. 

If using a log of cheese rather than pre-shredded, shred the cheese.

In small bowl, combine the shredded cheese and bacon. Toss to thoroughly combine.

When wings are fully cooked, remove the baking sheet from the oven. Top chicken with the bacon cheddar mixture. Place the baking sheet back in the oven until the cheese melts. 

Remove from the oven.

Serve with ranch dip and celery sticks.

These are even tastier after being refrigerated a while. The flavors have more time to “meld” and fuse; and the bacon taste will be much more prominent. And, they’re just as good served “cold,” as they are served “hot.”

BAKED BACON CHEDDAR WINGS
Source: Adapted from What’s Gaby Cooking
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 (1-pound) package of center cut bacon
• 3 pounds chicken wings, or drumettes
• 1 Tablespoon paprika
• 1 teaspoon salt (or garlic salt)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• Dried thyme, to taste
• 8-ounces cheddar, jack, or Colby cheese, shredded (I used Colby/Jack mix)
• Celery sticks, for serving, optional
• Prepared Ranch dip, for serving, optional

DIRECTIONS:

1. Preheat oven to 425° F.
2. Place strips of bacon on a rack on top of a baking sheet (a broiler pan is ideal for this). Bake in oven for
    15 minutes, or until crispy. If necessary, broil for 1 to 1-1/2 minutes. With a 1-pound package of
    bacon, you will have to do it in 2 batches. Remove the bacon and set aside on paper towel-lined plate. 
3. Remove the rack from the baking sheet. Do NOT drain the bacon grease from the baking sheet. You
    will need “all” the bacon grease for the next step.
4. Add paprika, salt, garlic powder, onion powder and black pepper to reserved bacon grease in bottom
    of baking pan. Whisk to combine. Toss the chicken wings in this mixture. Sprinkle a little dried thyme
    over the chicken.
5. Bake for 20 to 25 minutes, until the chicken is fully cooked and the skin is crispy. If you decide to
    remove the skin, then baking time will be shorter, 15 to 20 minutes.
6. In the meantime, chop the reserved bacon into pieces.
7. In small bowl, combine the shredded cheese and bacon. Toss to thoroughly combine.
8. When wings are fully cooked, remove the baking sheet from the oven. Top chicken with the bacon
    cheddar mixture. Place the baking sheet back in the oven until the cheese melts. Remove from the
    oven and serve with ranch dip and celery sticks.

The Ultimate Chocolate Chip Cookie

 

There was a fun article in Huffington Post last week, entitled “What Your Favorite Cookie Says About You.” Ironically, the story came out just a day after Mike had a craving for his all-time favorite, Chocolate Chip Cookies. If that happens to be your favorite cookie, this is what it says about you: “You're as close to perfection as someone can get. Few people can hold a candle to you. You're loved by everyone because you're classic and you know not to mess with a good thing.” This pretty much sums up Mike’s personality (but, please don’t tell him I said that; after all, I have to live with him). Mike has always raved about my chocolate chip cookies; but, to be honest with you, I was never totally satisfied with the recipe. Although it tastes divine warm out of the oven, by day 2 that moist, chewy interior would crisp up and lose the texture that makes chocolate chip cookies so special. So, before satisfying Mike’s craving, I decided to do a little on-line research to see how I could improve it. Then I came across this recipe on Just a Taste. It seemed to address all the issues I was unhappy with, so I gave it a shot. Surprise! There is a better way. The first thing I learned was that you must chill the dough (for a minimum of 2 hours) before baking. That keeps the cookie from spreading out too thin during baking. (I never thought refrigeration was necessary with “drop” cookies.) The next thing I learned is that a “secret ingredient” helps yield a perfect cookie with a moist, chewy center and crispy edges. And, last but not least, I learned that silicone baking mats work so much better than aluminum foil. (Yes, after the holidays, I finally broke down and invested in two mats. This was my first experiment with them.) These cookies came out awesome….the ultimate in chocolate chip cookies. They passed the "day 2" test with flying colors. Still amazingly moist and chewy, the way a chocolate chip cookie is supposed to be! When I told Mike I was going to try a new recipe for "his" favorite cookie, boy, did he protest. But, after he tried these, I had the pleasure of saying, "I told you so!" (non-verbally, of course).  ;)

After my holiday cookie baking, I realized that I had to upgrade some of my baking equipment. First of all, I highly recommend a stand mixer. If you bake a lot of cookies (even just at holiday time), it’s well worth the investment. I already have one; and I couldn't live without it. Next, and I can’t believe I’m saying this, invest in silicone baking mats. These mats are incredible. I didn’t go with “Silpat” brand. After doing on-line research and reading reviews I went with the “Simple Home Creations” brand. The reason I went with this brand was the size. All the reviews claim that this mat fits the standard U.S. cookie sheet, whereas the other brands don’t fit neatly inside (they tend to hang over the edges of the pan). It was half the cost, and had a 5-star review. No regrets….I loved using it! It’s going to make my holiday baking so much easier. The last item I updated in my kitchen was my cookie scoop. I went with the Oxo brand cookie scoops. I bought a small (2 teaspoon) and a larger (1-1/2 Tablespoon) size. This is a very sturdy scoop, which holds up well with the “chilled” dough. I used the larger (1-1/2 Tablespoon) size to make these chocolate chip cookies. (This is not an endorsement of any kind, I just thought it would be helpful to share my experience with some of these new products, especially if you are considering upgrading, as well.)

I made up my cookie dough early in the morning, knowing that it would need at least 2 hours of refrigeration. 

Chop nuts, if using. (I do this by putting them in a large, resealable plastic bag, and going over with a rolling pin.) 

Measure cream cheese (yes, that's the secret ingredient). Although cream cheese packages have 1-ounce markings on the side, don’t use this method for measuring. Scoop cream cheese into dry measuring cup (1/4 cup size), then level top off. (It will be slightly more than the 2-ounces marked on package.)

In a medium bowl, mix together flour, baking soda and salt.
 

Preferably using a stand mixer, cream together butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes. 

Add the eggs, one at a time, beating well after each addition. 

Gradually add the flour mixture, about 1/4 at a time, beating and scraping down sides of bowl after each addition. Stir in chocolate chips and pecans (if using).

Cover bowl with plastic wrap and refrigerate for a minimum of 2 hours. I refrigerated my dough for about 8 hours. 

When ready to bake, preheat oven to 375° F.  Line baking sheets with parchment paper, or silicone baking mats (preferably silicone baking mats). I’m still not a fan of parchment paper, I think it’s more trouble than it’s worth.
 

Using large size cookie scoop (about 1-1/2 Tablespoons), drop mounds of dough on baking sheet. Space cookies about 2 inches apart.
 

Bake for 9 to 11 minutes, or until golden brown. I found that 11 minutes worked best for me (especially with the first batch of cookies, when the dough was much colder and harder). Baking time will have to be adjusted based on cookie scoop size and coldness of dough. I wouldn't exceed 11 minutes, though. If anything, you'll want to remove cookies from oven a minute or two before done, as they will continue to bake on sheet while cooling.
 

Cool on baking sheet for 2 to 3 minutes. If you try to remove them too soon, they will break apart (that’s how soft they are). Remove to wire rack or platter to cool completely.

 
THE ULTIMATE CHOCOLATE CHIP COOKIES
Source:  Just a Taste
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1-1/2) sticks unsalted butter, softened
• 1/4 cup cream cheese*, softened
• 1/2 cup sugar
• 1 cup packed light brown sugar
• 1-1/4 teaspoon vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chip
• 1 cup chopped pecans, optional

1. In a medium bowl, mix together flour, baking soda and salt.
2. Preferably using a stand mixer, cream together butter, cream cheese, sugar, light brown sugar and
    vanilla extract until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after
    each addition. Gradually add the flour mixture, about 1/4 at a time, beating and scraping down sides
    of bowl after each addition. Stir in chocolate chips and pecans (if using).
3. Cover bowl with plastic wrap. Refrigerate for a minimum of 2 hours, max of 3 days.
4. Preheat oven to 375° F. Line baking sheets with parchment paper, or silicone baking mats.
5. Using 1-1/2 Tablespoon scoop, drop mounds of dough on baking sheet. Space cookies about 2 inches
    apart.
6. Bake for 9 to 11 minutes, or until golden brown. Cool on baking sheet for 2 to 3 minutes, then remove
    to wire rack (or platter).

*Note: Although cream cheese packages have 1-ounce markings on the side, don’t use this method for measuring. Scoop cream cheese into dry measuring cup (1/4 cup size), then level top off. (It will be slightly more than the 2-ounces marked on packages.)

Yield: About 3 dozen