Set aside for 10 minutes. 2. Right before serving, remove the lid and stir in the Creole cream cheese. This should loosen the grits. Add up to 1/4 cup more Creole cream cheese if you prefer looser ...

The Picayune’s Creole Cook Book, first published in New Orleans in 1901, includes a short description of the legendary cream cheese. While no recipe is provided, the book captures how it was ...

In a medium bowl, combine crab claw meat, Mascarpone, Creole cream cheese, chives, shallot and flour, blending well, then season to taste using salt and peppers. Gently fold in lump crabmeat and ...

Cream cheese – Substitute goat cheese, mascarpone, creamy feta, or fromage blanc. Ranch seasoning – Substitute Italian seasoning, Cajun seasoning, Creole ... to make this recipe ahead.