Archive for the ‘Greek Cream Cheese’ Category

Dana’s Greek Cream Cheese Scones

June 9th, 2018 (franklin)

This week I decided to make Greek cream cheese scones. These are a great breakfast food that you can make over the weekend and then have for the rest of the week to eat as a grab and go food if you have a busy schedule. I also chose to do a lot of healthy alternative ingredients to things like white flour and sugar to make these scones a little healthier, and there’s the added perks of the protein and reduced fat in the cream cheese, which are always pluses.

Ingredients:

  • 8 oz Greek cream cheese
  • ½ cup butter
  • ½ cup pure organic sugarcane
  • 3 cups almond flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup dark chocolate chips (optional)
  • 1 egg
  • 2 tsp vanilla
  • ¼ cup almond milk

Greek Cream Cheese Scones Ingredients

Dana’s Greek Cream Cheese Scones

To make these, first mix the butter and cream cheese together until the mixture is sticky. Then add the sugar, flour, baking powder, and salt, and mix all that together until the mixture is flaky. I did need to add a little bit of extra white flour to reach the desired consistency, so that is something to keep in mind. This is also where you could add a little bit of chocolate chips if you have a sweet tooth like me, but you can also use fruits or nothing at all and still get great tasting scones. After the mix is flakey, take another small bowl and mix together the egg, vanilla, and milk, and then stir that mixture into the dough until it’s thick. Finally, line two baking sheets with parchment paper, separate the dough into blocks (I had about 6 scones on each sheet), and cook on 400 degrees for 17-20 minutes. Relatively simple to make, and a fun new breakfast to have in the mornings!

About Dana

My name is Dana Sardina, and I am a sophomore majoring in media/communication studies at Florida State University. I am currently working as a marketing intern for Franklin Foods. In my free time I love hanging out with my friends and working out. Since I am in college and am usually very busy with extracurriculars, it can be very hard to manage all my responsibilities and a social life while still staying fit and eating right. This blog will contain recipes that help my keep up with my nutritional regime, while still being quick and easy enough to make on a tight schedule.

Dana is Franklin Foods’ marketing intern and guest blogger from Florida State University.

Dana’s “Anytime” Snack Tip

June 4th, 2018 (franklin)

This week I decided to do another simple recipe, though slightly more versatile. This one can be used not only as a snack for one but also as an appetizer for a group of friends or an entire party. And although it’s a little less healthy than my avocado toast, it still has lots of protein and is very low calorie, which is a big step up from many typical appetizers.

Ingredients:
-Crackers (pick your favorite)
-Greek cream cheese
-Smoked salmon slices
-green onions

So again, super easy to make. Just spread a thin layer of cream cheese on your favorite cracker- I used cracked black pepper triscuits- but there are plenty of whole wheat and low sodium options if you’re looking for a healthier alternative. Put a thin piece of salmon on top of the cream cheese, and the green onions can other be sprinkled on top of that or mixed into the cream cheese for a different flavor. Another alternative is actually to use the onion and chive flavor of Greek cream cheese, I just didn’t have it available to me at the time. Another great thing about this is that if you’re not a big salmon fan this recipe is, again, super customizable. Fresh peppers, fruits, almonds, and lunch meats like prosciutto are other delicious and healthy alternatives to make an easy, winning appetizer for any occasion.

About Dana

My name is Dana Sardina, and I am a sophomore majoring in media/communication studies at Florida State University. I am currently working as a marketing intern for Franklin Foods. In my free time I love hanging out with my friends and working out. Since I am in college and am usually very busy with extracurriculars, it can be very hard to manage all my responsibilities and a social life while still staying fit and eating right. This blog will contain recipes that help my keep up with my nutritional regime, while still being quick and easy enough to make on a tight schedule.

Dana is Franklin Foods’ marketing intern and guest blogger from Florida State University.

Congratulations Peter and Kelsey!

December 31st, 2015 (franklin)

Two Arizona high school students from the Careers for Culinary Arts Program (C-CAP) Culinary Lab Scholarship Program have won the Greek Cream Cheese Challenge, sponsored by Franklin Foods.

They were tasked with serving up healthy snack recipes including Greek cream cheese, with prizes going to the best savory and the best sweet recipe.  And the winners are Peter McQuaid of Tempe, AZ, in the savory category with his Greek Cream Cheese Bruschetta, and Kelsey Anders from Tucson, AZ, with her Greek Cream Cheese N’ Fruit Kabobs in the sweet category.

Franklin Foods, a local Arizona company that makes Greek Cream Cheese, sponsored this challenge as a way to introduce these young chefs to their innovative product, which has more protein and less fat than regular cream cheese.  Each of the winning students will be featured on Franklin Foods’ blog and social media channels and receive a $100 gift card.

The Careers through Culinary Arts Program works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry. C-CAP Arizona is part of this national program supporting culinary arts classes across the state.

C-CAP Arizona students participate in Culinary Lab sessions conducted by C-CAP Alumni Chefs.  Culinary Lab sessions include:

  1. Cheese Making and Use
  2. Healthy Breakfasts
  3. Healthy Snacking
  4. Dairy Farm Tour and Smoothie recipe.

Students have the opportunity to work with their culinary teacher to bring the information back to their culinary class to present to the other students.

Dairy Council© of Arizona (DCAZ) partners with C-CAP to further Fuel Up TO Play 60 goals in local schools by offering the opportunity for senior culinary students to participate in the Fuel Up To Play 60 / C-CAP Culinary Lab program and earn a scholarship to an Arizona culinary school.

Meet Kelsey Anders and Peter McQuaid

Kelsey

  • Where were you born?  Tuscon, Arizona
  • What’s your favorite course/technique taught at C-CAP? Learning the different knife cuts I think would be my favorite thing that I have learned and worked with so far, and how speed, skill, and patience become a big part in correctly making everything in the competition.
  • What do you like most about C-CAP? I love how C-CAP has so many different opportunities and can provide so many connections for each student.
  • What are your hobbies? My hobbies include baking, painting, 3D sculpting, swimming, ice skating, traveling, swimming, trying new things, and going out with friends.
  • What is your favorite song? That’s hard, top three would be Tori Kelly -All In My Head (Acoustic), Shawn and Hailee cover of Stiches, or Sai-Big Girls Cry
  • What is your favorite thing to cook? My favorite thing to cook is French Macarons, I love being able to combine and mix different flavors, not to mention being able to specially decorate each one.
Kelsey Anders

Kelsey Anders

Greek Cream Cheese N' Fruit Kabobs

Greek Cream Cheese N' Fruit Kabobs

Kelsey Anders' Greek Cream Cheese N' Fruit Kabobs Recipe

Kelsey Anders' Greek Cream Cheese N' Fruit Kabobs Recipe

Peter

  • Where were you born? Phoenix, Arizona
  • What type of cook do you consider yourself? I am definitely a savory cook, and love to meld many flavor profiles together, as well as using many influences from around the world!
  • What do you like most about C-CAP? I love all the opportunities I have to work along side some of the best chefs in Arizona. C-CAP offers tons of amazing opportunities and it is an honor to be part of such a wonderful organization.
  • What are your hobbies? Along with my love and passion for food and cooking, I love to travel and explore new places. I also have been doing martial arts for ten years and have attained seven black belts.
  • Who has influenced your life the most? The biggest influences on my life are my two mentors, Chef Beau MacMillan and Chef Silvana Salcido Esparaza. I currently work for Chef Beau and have worked for Chef Silvana in the past. They are huge influences on my life, both in my culinary knowledge and career, in life aspects such as being humble and always going after opportunities and attaining my goals. My parents and family are also some of the biggest influences in my life of course, they are always so supportive of me and push me to be my best.
  • What is your favorite thing to cook? I am always looking to cook new things and use techniques and ingredients I have never heard of before. I am always searching for new things to try and experience.
Peter McQuaid

Peter McQuaid

Greek Cream Cheese Bruschetta

Greek Cream Cheese Bruschetta

Peter McQuaid's Greek Cream Cheese Bruschetta Recipe

Peter McQuaid's Greek Cream Cheese Bruschetta Recipe

Greek Power Pop

August 6th, 2015 (franklin)

Today’s post might be the simplest way to Greek out in a healthy and creative way.  Getting half the fat and 4 times the protein is not the easiest task, but this scrumptious little snack proves otherwise.  If you love the idea, but don’t enjoy walnuts or craisins, feel free to replace these ingredients with almonds or anything hanging around in the kitchen that would suit this snack well.  This snack can become something you never get bored of if you find ways to interchange the ingredients!

Ingredients:

8oz bar Franklin Foods Greek Cream Cheese

1 tbsp honey

2 tbsp chopped craisins

¾ cup chopped walnuts

lollipop sticks

Greek Popsicle Snack Ingredients

Greek Popsicle Snack Ingredients

Step 1:

Mix together the cream cheese, honey, and chopped craisins.  When these three ingredients have been mixed properly, roll them into balls.  (Step 1 is easiest completed if done with hands)

Combine ingredients and gently mix together.

Combine ingredients and gently mix together.

Step 2:

Chop walnuts (if not already chopped).  Take the cream cheese balls and roll them in the chopped walnuts.

Place Greek Power Pops in muffin pan

Place Greek Power Pops in muffin pan

Step 3:

Put the lollipop sticks into the cream cheese balls, refrigerate, and ENJOY!

Refrigerate and enjoy!

Refrigerate and enjoy!

About Anthony

My name is Anthony LaMacchia.  I am currently working for Franklin Foods as a marketing intern.  I will be entering my senior year this fall at Grinnell College where I am a history major and a member of the Men’s Basketball team.

As an athlete, it is very important to be in great physical condition.  One of the ways I keep myself in shape over the offseason is by eating healthy.  Whether I am in school or at home for the summer, this is not a task so easily completed, as it is difficult to find healthy foods that I also enjoy eating.  However, with the help of foods including Franklin Foods Greek Cream Cheese, I am able to eat something that I thoroughly enjoy while taking in half the amount of fat and more protein.  I hope to share and blog about how I eat healthier and stay in shape by using Franklin Foods Greek Cream Cheese and yogurt in recipes and everyday snacks.

Anthony is Franklin Foods' marketing intern and guest blogger from Grinnell College.

Anthony is Franklin Foods' marketing intern and guest blogger from Grinnell College.

Kelly Powering up the Econo-Crete Team with Greek Cream Cheese

June 28th, 2015 (franklin)

Intern Kelly getting the Econo-Crete team off to a good start with Greek Cream Cheese!

Greek Cream Cheese Takeover!

Greek Cream Cheese Takeover!

Econo-Crete Team fueling up with Greek Cream Cheese.

Econo-Crete Team fueling up with Greek Cream Cheese.

Kelly and Econo-Crete team!

Kelly and Econo-Crete team!

Welcome Intern Evan Kurtz from Arizona State University

June 4th, 2015 (franklin)

Summer intern Evan Kurtz got a behind-the-scenes look today at Franklin Foods West in Casa Grande, Arizona. Evan had a chance to meet all the key team members, tour the plant, see our operations in full-swing, and of course sample some Greek Cream Cheese! Great day!

Alex Ledding and Rocco Cardinale welcome intern Evan Kurtz to Franklin Foods West.

Rocco Cardinale, Evan Kurtz and Alex Ledding.

About Evan

My name is Evan Kurtz, I am now a junior at Arizona State University, W.P Carey school of business. I am majoring in both Finance and Accounting. I love to fish, hunt, off-road, and travel. My freshman summer I was able to travel to Taiwan for an internship opportunity. This also allowed me to travel to Vietnam, and Singapore. I’ve always loved learning new things and new experiences, which is why I love traveling. Traveling has allowed me to experience the world, and all of its different types of foods. I hope to share some of the interesting recipes that I gathered along the way and uses with Greek cream cheese.

Evan Kurtz - Intern from Arizona State University

Evan Kurtz - Intern from Arizona State University

Jackie’s Memorial Day Weekend Recipe – Greek Cream Cheese Jalapeño Stuffed Burgers

May 22nd, 2014 (franklin)

Now that the weather has started to heat up, my friends and I have really enjoyed cooking out. We almost always try to get together and everyone contribute a little something to make a great meal.

I decided for this cookout that we would spice things up.

What you will need:

Greek Cream Cheese Chicken Taquitos Ingredients

Greek Cream Cheese Chicken Taquitos Ingredients

2 pounds ground beef

3 ounces Greek Cream Cheese

2 tablespoons jalapeno peppers, minced

2 tablespoons onion, chopped

Any burger seasoning you like.

I doubled the recipe for this meal, just because we were having so many people over. The original recipe makes 4 burgers, so make as much as you need!

First you are going to want to do all the prep work. My friend Alison was the only one daring enough to chop up the jalapenos, so we let her take over that task.

Prepping the Jalapenos

Alison carefully prepping the Jalapenos

My sister, Jenna, combined the onions, ground beef and seasonings and divided everything into quarter pound patties. You are then going to want to stick the patties in the fridge for 10 to 15 minutes so they can firm up a little before adding the filling.

Jenna and Alison busy in the kitchen

Jenna and Alison busy in the kitchen

We then mixed the Greek Cream Cheese and jalapenos together in a separate bowl. Greek cream cheese is half the fat and four-times the protein of normal cream cheese, making it the perfect choice for these hardy burgers.

Mix Greek Cream Cheese and Jalapenos in bowl.

Mix Greek Cream Cheese and Jalapenos in bowl.

After everything was prepped, Jenna started the process of adding the Greek Cream Cheese mixture to the burgers. She took a large spoonful and put it in the middle of one patty, and added another patty to the top and squeezed it together. Make sure to pinch the sides to ensure that your filling doesn’t seep out.

Jenna adding Greek Cream Cheese mixture to the burgers.

Jenna adding Greek Cream Cheese mixture to the burgers.

We then got to grilling. These burgers were about half a pound each, and I think you could definitely cut the size in half and they would be just as good.

Greek Cream Cheese Jalapeno Burgers on the grill.

Greek Cream Cheese Jalapeno Burgers on the grill.

And there you go! They’re done. This is something that is so easy to do, and spices up the normal burgers that you have all the time.

Burgers with kick!

Burgers with kick!

These burgers definitely had a little kick to them, but are sure to impress everyone at your next cookout!

The best part!

The best part!

Jackie’s Greek Cream Cheese Chicken Taquitos

May 1st, 2014 (franklin)

One of my favorite types of food is Mexican food, and it is so hard to not go to the Mexican restaurant every chance I get. However, these Greek Cream Cheese Chicken Taquitos make it a little easier.

What you’ll need:

Greek Cream Cheese Chicken Taquitos Ingredients

Greek Cream Cheese Chicken Taquitos Ingredients

3 cups shredded chicken

8 ounces Greek Cream Cheese

2 tablespoons Hot Sauce

1 cup shredded cheddar cheese

2 4.5-ounce cans of green chilles

16 6-inch flour tortillas

1 cup vegetable oil

You are going to want to start with poaching your chicken. I usually say about 15 minutes per pound, so for this amount I would recommend about 20 minutes. If you don’t want to spend your time waiting on water to boil you can also use canned chunk chicken.

Poaching chicken

Poaching chicken

While you are waiting on the chicken to cook I would get the rest of the prep work done. This includes mixing together the Greek Cream Cheese, hot sauce, cheddar cheese and green chilies. Greek Cream Cheese is half the fat and four-times the protein of regular cream cheese and its creamy texture makes it perfect for this dish.

Mix Greek Cream Cheese, hot sauce, cheddar cheese and green chilies

Mix Greek Cream Cheese, hot sauce, cheddar cheese and green chilies

Once the chicken is finished you are going to want to shred it with a fork and mix it with the rest of the ingredients.

Now you are going to want to heat your vegetable oil in a pan, and while you are doing that you can prepare your taquitos. You will want to add about two tablespoons of the chicken mixture to a tortilla and roll it up as tightly as you can.

You will then put the taquitos in the hot oil with the seam side down and let it sit on each side for about two minutes.

Place Greek Cream Cheese Taquitos seam down for about 2 minutes on each side

Place Greek Cream Cheese Taquitos seam down for about 2 minutes on each side

This recipe should make about 16 taquitos, depending on how much filling you use in each.

Serve with salsa and you’re good to go!

Serve with your favorite salsa and you're good to go!

Serve with your favorite salsa and you're good to go!

Jackie’s Greek Cream Cheese Tips

April 13th, 2014 (franklin)

Greek Cream Cheese Buffalo Chicken Dip

Yesterday, I went over to my sister’s house to hang out and while we were there we decided to grill out, but first we had to make an appetizer. Jenna and I have come to learn that whenever you are hanging out with boys, you need to always have food ready for them to munch on while the real meal is being prepared.

Robert, Jenna’s boyfriend, loves this Buffalo Chicken Dip, and could not be easier to make, and using Greek Cream Cheese it turns into a little less of a guilty pleasure!

Greek Cream Cheese has half the fat, and more protein than regular cream cheese. It is the same price as the store brand, so there is no excuse not to Greek Out!

What you’ll need:

Greek Cream Cheese Buffalo Chicken Dip

Greek Cream Cheese Buffalo Chicken Dip ingredients available at Walmart.

1 12 ounce can of Chunk Chicken

8 ounces of Greek Cream Cheese

½ cup of your favorite wing sauce

½ cup of Ranch

1 cup of Shredded Cheddar Cheese

First you are going to preheat your oven to 350 degrees, and make sure your cream cheese has been sitting at room temperature, if not, just pop it in the microwave for about 30 seconds.

Then you are going to mix all of the ingredients together, except for the shredded cheese. Robert likes to chop up the chicken into smaller pieces than what comes in the can, but that step is completely optional. We usually mix everything up in the 9×9 baking dish, so we don’t dirty up another bowl.

Robert mixes all ingredients in 9x9 baking dish

Robert mixes all ingredients in 9x9 baking dish

Once you have everything all mixed up in the dish, stick it in the oven for 10 minutes. And then once the 10 minutes are up, you are going to pull it back out and cover it with shredded cheese and put it back in for 10 more minutes.

350 degrees for about 20 minutes

350 degrees for about 20 minutes

And there you go! Super easy to make!

Greek Cream Cheese Buffalo Chicken Dip

Greek Cream Cheese Buffalo Chicken Dip.

Make sure you grab a bite before it’s gone because it will disappear fast!

And the verdict is?

And the verdict is?

Jenna approved!

Jenna approved!

About Jackie

My name is Jackie Gutknecht, and I am a senior journalism major at Georgia Southern University. I am currently working as a
marketing intern with Franklin Foods. In my spare time I enjoy hanging out with my friends and my adorable puppy. Being in college, it is very tempting to want out to eat out every night, but I have come up with some ways to make cooking at home just as easy. In this blog you will find recipes that you can use to substitute any of your late night take-out cravings as well as fun study snacks that you can share with your friends.

Franklin Foods' Marketing Intern and Guest Blogger--Jackie Gutknecht from Georgia Southern University

Franklin Foods' Marketing Intern and Guest Blogger--Jackie Gutknecht from Georgia Southern University