Sandwich Spread/Schmear Recipes



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Chocolate Peanut Butter

1/2 cup semisweet chocolate chips
1 1/2 cups smooth peanut butter
1/4 cup butter, softened
1/4 cup confectioners sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 teaspoon hot water

Melt chocolate chips in a double-boiler or in the microwave until smooth. Take care not to scorch the chocolate. Let cool until barely warm, but still liquid.

Scrape melted chocolate into a large bowl. Add peanut butter, butter, sugar, and vanilla extract. Stir until thoroughly combined.

Mix instant coffee with hot water until completely dissolved. Add coffee to the chocolate peanut butter mixture until combined.

Store in glass jars with tight seals.

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Peanut Butter Spread II

2 cups peanut butter
1 (7 ounce) jar marshmallow creme
1 cup dark corn syrup
1 cup light corn syrup

In a mixing bowl, combine all ingredients; mix well. Place in sterilized half-pint jars. Store at room temperature.

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Nutella

1/4 cup roasted hazelnuts
3 1/2 ounces dark chocolate
7 tablespoons sugar
5 tablespoons butter
5 tablespoons milk

Grind the hazelnuts and the sugar until you get a fine powder, then add the chocolate in small pieces and blend for ten seconds more.

Melt the mixture in top of double boiler over very hot but not boiling water for ten minutes, adding butter and milk and stirring constantly.

When it turns into a nice cream, place it immediately in jars. It keeps in the refrigerator for about ten days. Delicious with cakes or as a healthy snack for children.

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Peanut Butter Spread

1/3 cup creamy peanut butter
1/4 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

Stir together peanut butter, powdered sugar, milk, and vanilla in a microwave-safe bowl. Microwave at HIGH at 30-second intervals until softened; stir until smooth.

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Cajun Mayonnaise

1 cup mayonnaise
1 1/2 teaspoons Cajun seasoning mix

Whip together mayonnaise and Cajun seasoning until well blended. Store in airtight container in refrigerator.

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Cheese, Cucumber and Chive Sandwich Spread

8 ounces cream cheese
1/2 medium cucumber, finely diced
2 tablespoons chopped fresh chives
1 spring onion, finely diced
1 tablespoon fresh dill, chopped
Salt and black pepper, to taste

Allow the cream cheese to come to room temperature for about 10 to 15 minutes, to soften it slightly. Put in food processor bowl and add all the ingredients, except the cucumber, and mix thoroughly. Put in mixing bowl. Season to taste with salt and pepper, then add the diced cucumber and gently fold through the mixture.

Serve as a sandwich spread or as a dip for crudites

Store in an airtight container in the fridge for up to 2 days.

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Wasabi Sandwich Spread

3/4 cup mayonnaise
1 tablespoon wasabi paste
1 tablespoon soy sauce
1 tablespoon honey

Whisk all ingredients together. Use in place of mayonnaise on your favorite sandwich.

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Avocado Schmear

1 ripe medium avocado, seeded and peeled
2 tablespoons lemon juice
1 green onion, finely chopped
1 tablespoon chopped fresh dill

In a medium bowl, mash avocado with a fork. Stir in green onion and dill. Cover and chill briefly.

Use avocado shmear in place of mayonnaise on your favorite sandwich.

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Cilantro Lime Mayonnaise

1 cup mayonnaise
1/4 cup freshly chopped cilantro leaves
1 tablespoon fresh lime juice
1/4 teaspoon Accent

Put all ingredients in the food processor. Pulse until chopped/mixed to your liking. Put leftovers in glass container and refrigerate for up to week.

Great on a fish sandwich.

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Chipotle Mayonnaise

1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
1/4 teaspoon Accent

Add chipotles and adobo sauce to blender bowl; process until smooth. Add remaining ingredients and continue processing until smooth and creamy. Keep refrigerated.

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Roasted Red Onion Mayonnaise

1 medium red onion, chopped
2 teaspoons olive oil
1/4 teaspoon Accent
Salt and pepper, to taste
1 cup mayonnaise

Preheat oven to 375 degrees.

Toss the red onion, olive oil, Accent, salt and pepper together on a small baking pan. Roast for 25 to 30 minutes until the onion is very soft, stirring occasionally. Remove from oven and let cool. Transfer to a food processor and process until finely chopped. Add the mayonnaise and pulse until smooth.

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