Creamcheeseandjellysandwich Recipes

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CREAM CHEESE AND JELLY SANDWICH



Cream Cheese and Jelly Sandwich image

You know how things are always popping into your head when you are laying in bed? Well, that's what happen to me. My Dad use to make these sandwiches for my brother and me. How can something so simple be so good? You decide....

Provided by Happy Harry 2

Categories     Lunch/Snacks

Time 12m

Yield 3 sandwiches

Number Of Ingredients 3

6 slices white bread
6 ounces cream cheese
6 ounces grape jelly

Steps:

  • Spread cream cheese on three slices of bread.
  • Spread jelly on top of cheese.
  • Top each with another slice of bread. Cut each sandwich in fours.
  • Enjoy with a tall glass of milk and don't forget to lick your fingers!

Nutrition Facts : Calories 481.7, Fat 21.4, SaturatedFat 12.8, Cholesterol 62.4, Sodium 525.3, Carbohydrate 66.5, Fiber 1.8, Sugar 31.3, Protein 8.2

CREAM CHEESE SANDWICHES WITH DATES, PECANS AND ROSEMARY



Cream Cheese Sandwiches With Dates, Pecans and Rosemary image

For these sandwiches, look for soft, juicy dates. It's also worth seeking out natural cream cheese rather than the gummy commercial kind, or substitute fresh ricotta. The crisp, salty herbed pecans pair very nicely with the slightly sweet spread.

Provided by David Tanis

Categories     snack, finger foods, sandwiches, appetizer

Time 30m

Yield 12 open-face sandwiches

Number Of Ingredients 9

1 cup/8 ounces natural cream cheese, softened at room temperature
1/2 teaspoon lime or lemon zest
1 cup chopped dates, in biggish chunks, from 12 large dates
3/4 cup pecan halves
2 tablespoons rosemary leaves, from 1 average sprig
1 tablespoon olive oil
Salt and pepper
6 slices light or dark rye bread
Pinch of red-pepper flakes

Steps:

  • Set oven to 400. Put cream cheese, lime zest and dates in a small bowl. Use a fork to gently mix.
  • Put pecans on a rimmed baking sheet or in a skillet. Add rosemary leaves, olive oil and a generous pinch of salt and pepper. Toss to distribute seasoning and spread out in an even layer. Roast for 10 minutes or until lightly browned and fragrant. Set aside to cool.
  • Lay bread slices on a work surface. Spread each evenly with cream cheese mixture using 2 or 3 tablespoons per slice. Sprinkle with pecans and rosemary. Add a little more salt and a pinch of red pepper.
  • Cut on the diagonal to make 12 open face sandwiches, or cut into smaller bite-size triangles.

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