Do you guys know of any recipe that...?!

Personally, I LOVE to search the recipes on food.com. There are some great recipes for things like pumpkin-spice cookies, snickerdoodle pinwheels, and even rocky road cookies that contain cream cheese (see first link below).

Then there are the cakes (other than cheese) which include luscious recipes for cherry pound cake, Thanksgiving cake, and how does banana split cake sound (see second link below).

GOOD LUCK and BON APPéTIT!


That'll be 5-cents, please.

http://www.test1-food.com/recipe-finder/…

http://www.test1-food.com/recipe-finder/…

Smashed Potatoes and Cream Cheese

Recipe courtesy Rachael Ray
Prep Time: 5 min Inactive Prep Time: -- Cook Time: 25 min Level:

Easy Serves: 6 servings
Ingredients
2 1/2 pounds small red potatoes or baby Yukon gold potatoes
1/2 cup half-and-half or whole milk
8 ounces plain cream cheese or veggie cream cheese, cut into pieces
10 chives or 2 scallions, chopped or snipped with kitchen scissors
Salt and pepper

Directions

Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.

When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

there's always NO-BAKE cheesecake! I use the Eagle Brand recipe with sweetened condensed milk, lemon juice, etc then top with sour cream topping made of 1 c sour cream and 1/3 c sugar with 1 tsp vanilla.
or angel chicken is good. Cut up 2 boneless skinless chicken breasts into 1" chunks, saute in 1 tbsp butter until cooked through, then add 1/2 c milk, 1 pkg ranch or italian dressing mix, and 1 8oz pkg cream cheese, cut up small. Stir until creamy and cheese is melted, then serve over rice or noodles.
also, I like to combine a 3 oz pkg cream cheese with 1 c shredded cheddar, 1/2 c shredded monterey or pepper jack cheese, and 1/4 c parmesan then add 1 tsp garlic powder and spread on a split loaf of French bread and bake on a cookie sheet at 425 until cheese is browned and bubbly and bottom f bread is crunchy, about 11 minutes. so good!
philadelphia brand cream cheese has amazing recipes on their site, as well.

Creamy Chicken Enchiladas
Ingredients
Enchilada filling:
4 ounces cream cheese, softened
1 tablespoon water
1 teaspoon onion powder ( or minced onion )
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups diced cooked chicken (I used three chicken breasts that I baked in the oven with salt and pepper for about 15 minutes but you can also used store bought rotisserie chicken)
10 tortillas

Topping:
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 can chopped green chilies
1 package of Mexican shredded cheese


Directions

Preheat oven to 350 degrees. In a large bowl beat the cream cheese, water, onion, cumin, salt, and pepper until smooth. Stir in chicken. Place 1/4 cup of the mixture on the center of each tortilla. Roll up and place seam down in a 9X13 greased backing pan. In a bowl combine the soup, sour cream, milk, and chilies. Then pour over enchiladas. Bake uncovered for 30 - 40 minutes or until heated through. Sprinkle with cheddar cheese and bake 5 more minutes until cheese is melted. Serve with salsa and sour cream.

Very good and easy. I got the recipe here http://ashleyscookingadventures.blogspot… The site has great recipes.

Fettuccine Alfredo
Recipe Yield 4 servings
Ingredients
8 ounce fettuccine pasta
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Directions
1.Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve

Basic no-bake cheese cake:

1 grahm cracker crust home made or store bought. Sorry when I make it I don't measure anything out, and I also like to bake mine for about 10 min in a 350 degree oven so it is nice and crisp.

So bake the crsut and set aside to cool.

Then all you need is:

1 package cream cheese-softened
1 large tub cool whip
1 tsp vanilla

Beat the cream cheese well. Then gently fold in 1/2 the whipped cream. Pour into the pie shell and rfirdgerate.

Top with more cool whip before serving.

Now the above is very very basic but you could change it up in so many ways. Here are a few ideas.

Mix in to the cream cheese:

1/4 cup peanut butter
Choc syrup
conecrated fruit juice or drink mixes-Un-diluted
Jams
Crushed/chopped candy bars
crushed peppermint candies
melted candy bars or choc chips
small chopped fresh or canned fruit

Toppings:

more whippe cream
choc, caramel or strawberry sauce
pie fillings
make a glaze of meted down jams/preserves
choppped nuts
lemon, lime or orange "twists"-okay that's more of a garnish


------------

Cake mix cookies:

This comes down to 1 of everything per batch.

1 box cake mix-any flavor you wish
1 stick butter-softened
1 pkg cream cheese softened
1 egg room temp
1 tsp vanilla
powdered sugar


Cream the butter and cream cheese, Add the egg and vanilla. Mix well.
Beat in the cake mix and stick in the firdge at least 2 hous if not longer.

Pre-heat the oven to 350 and roll into balls, then roll in powdered sugar. Bake for about 7-8 min on a parchment paper lines cookie sheet.

-----------

Grape Salad:
Wash and destem:
2 pounds of green seedless grapes
2 pounds of red seedless grapes

Cream together: 8 oz. sour cream
8 oz. Philadelphia Cream Cheese
1 cup white granulated sugar
After thoroughly mixed, add the grapes.

Topping:Crush 4 small Butterfinger candy bars (equal to 1/2 cup)
1/2 cup brown sugar
1/2 cup nuts
Sprinkle mixture over top of grapes. Make salad and refrigerate a day ahead.

Cream of broccoli soup.