Things you can make with cream cheese?!
I have 2 8oz packages.
Answers: I have some cream cheese in my fridge that I am looking to make something out of... Any suggestions/recipes?
I have 2 8oz packages.
Cheese Log
Ingredients
8 oz. Velveeta cheese, rolled out between wax paper
8 oz. cream cheese, spread over Velveeta cheese
4 oz. diced green chilies, spread over cream cheese
4 oz. diced olives, spread over green chilies
For the alternative method:
? cup chopped walnuts
3-5 ounces Bleu or Roquefort cheese
8~ounce package cream cheese
? teaspoon garlic salt
1 tablespoon chopped green pepper
1 tablespoon pimiento
StepsTake the Velveta cheese out of its box and cut the block into thirds.
Take one third of the cheese and knead it, softening it so that you can work it like Play Dough.
Spread the piece of kneaded cheese out on a flat surface, evenly thinning it out. Don't make it thinner than a quarter of an inch, or thicker than half an inch.
Use the sides of your hands to make the edges of the spread cheese even and flat. Form it into a flat rectangle, or a square.
Unwrap the cream cheese. Slice off pieces and carefully spread them onto the cheese with a spatula. Use a method similar to spreading icing on a cake. Cover the entire surface of the square of cheese with cream cheese.
Open the can of olives. Generously sprinkle them over the layer cream cheese. You should use most of the can.
Open the can of green peppers. Like the last step, generously sprinkle them over the olives and layer of cream cheese. Again, you should use most of the can.
This part is tricky. Carefully, take the edges of the bottom of the square of cheese and roll them upward. Once you have that small round cylinder, you can keep on rolling gently until the whole square has become a log.
Wrap your cheese log in aluminum foil. Keep in the refrigerator.
Serving: Unwrap cheese log and lay it on a decorative plate. Put out spreading knives and crackers to eat it on. Enjoy!
Alternative method
Heat oven to 350° F.
Spread walnuts in a shallow pan and toast, stirring occasionally, until golden (about 8 to 10 minutes).
Blend cheeses; stir in garlic salt, pimiento, and green pepper.
Chill until firm; then shape into log.
Roll in toasted walnuts and chill again, until serving time.
Tips:Spread the cream cheese evenly. Make sure that it has been left out of the refrigerator, so that it's soft enough to work with.
If you like spicy food, you can use jalapenos instead of peppers, but be careful not to use too many!
You can also arnish with a sprig of holly, and serve with different kinds of crackers.
Warnings:When you flatten the cheese, be careful not to make holes in the square. When you roll it up, there will be gaping holes in the log.
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Super Creamy Cupcakes
1 package cream cheese (softened)
1/2 cup white sugar
1 egg
1 cup mini chocolate chips
1 package chocolate cake mix
Preheat oven to 350F. Line cupcake pan with cupcake papers. Prepare chocolate cake mix according to package instructions and set aside. In a separate bowl mix together sugar and cream cheese until smooth. Beat in egg and mix well. Gently fold in the chocolate chips. Fill cupcake cases 1/2 full of chocolate cake batter. Then add 1 full teaspoon of cream cheese mixture to center. Top with more chocolate cake batter. Cupcake cups should be 3/4 full. Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center. Cool 1 minute before removing from pan to cool completely.
Broccoli, chicken and rice casserole. Cook the rice, chicken and broccoli first separately then add them all together with the cream cheese.
mix one tub of whipped cream cheese with one jar of marshmallow fluff, and use it as a dip for fruit. especially yummy with green granny smith apples!!
Seasoned cream cheese that is great with crackers and sliced veggies as an appetizer.
one tub of whipped cream cheese and add 1/4 teaspoon of minced garlic (either fresh or from a jar), 1/4 teaspoon of Italian seasoning (you can also select individual spices like oregano, basil, etc) a dash of fresh ground pepper and a pinch of salt.
Mix it so everything is evenly distributed through the cream cheese and scoop into either a nice custard dish surrounded with sliced veggies like carrots and celery or crackers. The whipped variety is the best because it is light and fluffy and easier to dip things into, but if you mixed the regular cream cheese enough you could use that as well.
All of the amounts above are to taste…so if you love garlic, add more! I also usually add a dash of crushed red pepper for a little more of a kick.
Make a cream cheese and jelly sandwich on a toasted bagel!
crab puffs
8oz of cream cheese,soft
8oz of sour cream chives(or green onion)
crab meat stuffed in a wrap and fried in hot veg oil.
Pink Lemonade Pie
1 (8,9″) baked pastry shell
1, 8oz pkg cream cheese, softened
1, 14oz can sweetened condensed milk
1, 6 oz can frozned pink lemonade concentrate, thawed
Few drops of red food coloring
1, 4oz container frozen non-dairy whipped topping, thawed
1/2 cup pink tinted coconut
In large bowl, beat cheese until fluffy. Gradually beat in sweeten condensed milk. Then add lemonade concentrate and food coloring. Fold in whipped topping. Pour into prepared pie shell. Chill at least 4 hours or over night. Garnish with coconut to serve.
Mix a Large package of cream cheese with a package of frozen corn. Heat in microwave and mix until creamy and smooth. Can be eaten cold or heated. Salt and pepper to taste.
salmon dip
You mix 1 8oz pkg cream cheese 1 can of salmon and 1 onion and you eat it with ritz crackers and its delicious !!!
Bread Topping
Obviously, cream cheese is known as being one of the best spreads to put on a bagel, toast, roll, crackers ,etc. Cream cheese is the perfect texture and is usually nice and thick, making any bread extremely delicious.
Cheesecake
Cream cheese is known for being extremely thick and rich and provides a wonderful taste to this favorite ending to any meal.
Cream Cheese Dips
If you are striving to create a crowd pleasing holiday appetizer or party dip, don’t leave out the cream cheese. Cream cheese is very appealing and goes extremely well with crackers, vegetables, and practically anything else you can bring to mind. It can be added to other ingredients to make a simple fruit dip. Cream cheese also makes a great topping for fruit pizzas.
Cheeseballs
Just take softened cream cheese and mix in a cheese of your choice such as cheddar or swiss cheese, form into a ball, then roll in finely chopped nuts. Chill for several hours and serve with chips or crackers.
Cream Cheese Frosting
Cream Cheese is a perfect addition to icing, instead of going with sweet, go with the luxurious taste and texture of cream cheese.
Pastries
Cream cheese is a favorite filling in many types of pastries including strudels and is mixed into a variety of pastry crusts.
Hot Cheese Melts
Cream cheese is also a wonderful accompaniment to crab melts and other hot cheese fondues. You can add it to many great ingredients such as salsa, cheese, chili, and more
spinach and artichoke dip it’s quick and easy… thaw and drain frozen block spinach, drain jar of marinated artichokes mix into softened cream cheese with some parmesan and shredded mozzerella cheeses add salt and pepper to taste along with a hint of garlic and onion powders.
cheesecake?
Pour salsa all over it and serve with chips!
if you have apple pie filling..sugar and vanilla and can make or have a 9 inch crust...maybe some caramel icce cream topping you can make a delicious caramel apple cheesecake...super easy to make!
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans (optional)
Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
Most obvious, cheesecake.
Bagels and cream cheese.
Cream cheese fruit dip.
Cake with cream cheese frosting.
Cream cheese and salmon on a bagel or sandwich.
Cream cheese and herb dip for crackers.
http://search.foodnetwork.com/food/recip...
Try this website for recipes with cream cheese :)
I know you can use cream cheese to make frosting for carrot cake, yummy!!!
cream cheese does not taste good.
CARROT CAKE WITH COCONUT CREAM CHEESE
ICING
The Cake:
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1-1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
Preheat the oven to 350°F.
Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans.
Bake for 1 hour or until done. Completely cool cakes before frosting.
The Frosting:
1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut
Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.
CRAB AND CREAM CHEESE WONTONS
1 pkg Philadelphia Cream Cheese
1 can crab meat, drained
2 T flour or Wondra
3 scallions, minced
1/4 tsp onion powder
1 egg, beaten
oil for deep fryer
Wonton Wrappers
Finely mince the scallions. Combine with cream cheese, crab meat, and flour or Wondra.
Beat the egg in a small bowl - this will be used to brush the edges of the wonton wrappers before folding, and helps to keep them together.
Place large tablespoonfuls of the crab mixture in the center of each wonton skin and brush edges with egg mixture. Fold over to form a triangle, then press edges together to seal.
Bring the two side edge corners of the triangle to the middle and press these together to form a ring.
Heat oil to 350 degrees in a large, heavy bottomed pan, sufficient to cover the wontons.
Fry wontons until golden, turning once, about 2-3 minutes. In order to avoid lowering the temperature of the oil, do not attempt to fry too many at once. Remove with a slotted spoon, drain on paper towels and serve.
Variation: You can substitute the cream cheese and crab mixture with pre-packaged crab / seafood spread. Check the ingredients label and use only cream cheese based products. Add finely minced onions or scallions and use as above to fill wonton skins.
CREAM CHEESE BROWNIES
4 squares unsweetened chocolate
3/4 cup (1-1/2 sticks) butter
2-1/2 cups sugar
5 eggs
1-1/4 cups flour
1 8 oz pkg cream cheese, softened
Preheat oven to 350°F. Grease a 13x9-inch aluminum foil baking pan.
Read through this recipe entirely before you begin, as you will need to divide ingredients into separate batters in order to create two layers.
Microwave together the chocolate and butter on high setting 2 minutes. Stir in 2 cups of the sugar and blend well. Stir in 4 eggs and 1 cup of flour. Spread this mixture in the greased pan.
Beat cream cheese, gradually adding remaining ingredients. Combine well.
Spoon second mixture over batter already in pan. Swirl together lightly stirring with knife to create a marble-like pattern. Bake in Preheated 350 degree oven for 40 minutes or until toothpick has grainy fudge bits but is not clean, like in a cake. Be careful not to overbake.
hope these help. enjoy.
cheeseball
2 pck cream cheese
3 to 4 green onions
2tablespoons worchishire sauce
2 tablespoons accent
1 package of wafer ham
dice green onion and ham mix all well enjoy with crackers
Autumn cheesecake. The smell of apples and cinnamon while it's cooking is wonderful!
artichoke spinach dip
QUICK & EASY CREAMY MUSHROOM ALFREDO
3 c. Rigatoni pasta
2 tbsp. butter or margarine
4 c. sliced fresh mushrooms OR 2 small cans mushrooms, drained
1 clove garlic, finely chopped
1 pkg. cream cheese, cut into small cubes
2/3 c. milk
salt and pepper to taste
4 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley or 1/4 tsp. dried parsley
Cook pasta according to direction on the box. Drain. Meanwhile, in a large skillet over medium-high heat, melt the butter. Add the mushrooms and garlic. Cook 5 minutes, stirring occasionally. Reduce the heat to medium. Add cream cheese, milk and salt. Stir until the cheese melts and the sauce is smooth. Toss the hot pasta, sauce, the parsley, and 2 tbsp. of the Parmesan cheese. Season with pepper. Place on a platter and sprinkle with the remaining Parmesan cheese. Serve with crusty bread and a salad.
PUMPKIN CHEESECAKE
2 (8 oz.) pkg. cream cheese
3/4 c. white sugar
1 (15 oz.) can pumpkin puree
1 1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
2 eggs
1/4 tsp. salt
2 prepared 8 inch pastry shells
Preheat oven to 350 F. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two crusts. Bake at 350 F. for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.
Cream cheese fruit dip recipe
* 1 pkg. cream cheese, softened (8 oz.)
* 3/4 cup packed brown sugar
* 1/4 cup sugar
* 1 tsp. vanilla extract
* Assorted fresh fruit - strawberries, apples, grapes, kiwi, etc.
* chopped pecans or walnuts sprinkled on top or mixed in (optional)
Directions
1. In a mixing bowl, combine the cream cheese, sugar and vanilla.
2. Blend well until smooth and creamy.
3. Serve with fresh fruit.
4. I add chopped pecans just prior to serving.
5. *Better when served chilled
YUMMY and kinda healthy :)