Stuffedcelerysticks Recipes

Steps:

• In a small bowl, beat the cream cheese, peanut butter, milk and soy sauce until smooth. Transfer to a small resealable plastic bag. Cut a small hole in the corner of the bag; pipe mixture into celery pieces.

Steps:

• Combine cream cheese, blue cheese and cour cream in a bowl.
• Stir until well incorporated.
• Add 1 tbsp of walnuts.
• Fill the celery with the mixture.
• Chill before serving.
• Sprinkle with the remaining walnuts.

Steps:

• In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. It's also good on crackers.

Steps:

• Heat about 1 1/2 inches vegetable oil in a medium heavy pot over medium heat to 360 degrees F.
• Whisk the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Whisk 1 tablespoon water and the eggs in a separate shallow bowl. Place the breadcrumbs and remaining 1/4 teaspoon salt and pepper in a separate shallow bowl.
• Toss one-third of the celery in the flour mixture, shaking off excess. Transfer the celery to the egg mixture and turn with a fork to coat. Lift out the coated celeries 2 at a time, letting the excess egg drip off. Place the celery in the breadcrumbs, slightly pressing the celery into the breadcrumbs to make sure they're well coated. Carefully drop the celery into the pot and fry in batches of 3, turning occasionally, until golden, 2 to 3 minutes. Transfer the celery to a wire rack or fresh paper towels, to drain, using a slotted spoon.
• Repeat the coating and frying process with the remaining celery sticks. Keep the oil to 360 degrees F between batches. Sprinkle the celery with salt and serve immediately.

Steps:

• To make the onion spread: Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat.
• Season with the kosher salt, black pepper and smoked paprika.
• Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese.
• The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything.
• To make the blue cheese spread: Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff.
• Season the mixture with the Worcestershire, chives, salt and black pepper.
• To make the stuffed celery: Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks.

Steps:

• Combine cream cheese, nuts, garlic powder, salt and pepper and blend well.
• Stuff the celery with the above mixture.
• Enjoy!
• You can use any nut your family likes, my family just happened to like black walnuts.

Steps:

• In a small bowl, combine cream cheese, carrot and seasonings. Stuff into celery. Cover and chill for at least 1 hour.

Steps:

• Mix reduced-fat cream cheese and cranberries.
• Press into hollow centers of celery.
• Cut each stalk crosswise into 4 pieces.

Steps:

• Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl. Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece. Serve immediately or refrigerate.

Steps:

• Spoon sandwich spread evenly into hollow centers of celery stalks; sprinkle with cheese.
• Cut each stalk crosswise into 3 pieces.
• Serve immediately. Or, cover and refrigerate up to 2 hours before serving.