Posted by Teresa on April 19, 2001 at 01:35:20:
In Reply to: ISO Cream Cheese Recipes posted by Tonya on April 16, 2001 at 14:21:51:
Here's a ton of cream cheese recipes, all well loved by my daughter and me, the creamcheeseaholics!
Chicken Tortilla Spirals
Ingredients:
8 ounces cream cheese, at room temperature
1 clove garlic, minced
3 scallions, chopped finely
1 can green chiles (4 ounces), chopped and drained
6 ounces Monterey Jack cheese, shredded
2 chicken breasts halved, cooked and diced
3 tablespoons chopped fresh cilantro
2 teaspoons chili powder
cayenne pepper to taste
8 to 10 large (10-inch) flour tortillas
olive oil
Directions:
Beat the cream cheese until smooth. Beat in all remaining ingredients, except tortillas. Spread 1 tortilla with a generous 2 tablespoons of the mixture. Top with a second tortilla and spread 2 more tablespoons of the mixtures. Roll up the two tortillas tightly in jelly roll fashion. Wrap in plastic wrap. Repeat the process with the remaining tortillas and mixture. Refrigerate at least two hours but can be up to one week. Preheat oven to 400 degrees. Cut each tortilla roll into ½ inch slices and place cut sides up on a nonstick cookie sheet (they will stick on foil!) Brush the top of each with a little olive oil. Bake in the oven until lightly browned, about 12 to 15 minutes.
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Chicken in Cream Cheese Sauce
Ingredients:
1 Frying chicken; cut up
2 tb Melted butter or margarine
Salt and pepper
2 tb Dry Italian salad dressing
1 cn Condensed mushroom soup
6 oz Cream cheese; cut into cubes
1/2 c Sauterne wine or sherry
1 tb Chopped onion
Directions:
Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes. Serve with sauce.
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Elegant Chicken Enchiladas
Ingredients:
1 small white onion, coarsely chopped
1 small clove garlic, finely minced
2 tablespoons butter (or margarine)
1 cup cooked, cubed chicken
2 packages (3 ounces) cream cheese, cubed
1/2 teaspoon each coriander and oregano
1 teaspoon salt
8 corn tortillas
1 can (4 ounces) Whole Green Chiles, split and seeded, cut into 8 strips
1 cup heavy cream
1 1/2 cups (6 ounces) shredded Jack cheese
Directions:
In large skillet, cook onion and garlic in butter; until onion is soft. Remove from heat. Mix in chicken, cream cheese, coriander, oregano and salt. Set aside. Soften tortillas in hot oil. Spoon ½ cup filling down center of each tortilla. Top with chili strip. Roll tortilla tightly around filling. Place, seam side down, in 7 inch x 11 inch baking dish. Pour cream over all. Sprinkle with cheese. Bake in preheated 350ºF oven 30 minutes or until bubbly. Serves 6-8
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Spaghetti and Beef Casserole
Ingredients:
3 tblsp. vegetable oil
2 lb. ground beef
2 medium onions, chopped
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1 tsp. ground oregano
1 tsp. garlic powder
2 (7 oz.) packages spaghetti
1 (8 oz.) package cream cheese, softened
2 cups cottage cheese
1/2 cup fresh or frozen chives
1/2 cup commercial sour cream
1/2 cup buttered fine, dry bread crumbs
Directions:
Heat oil in a heavy skillet. Add ground beef and onion; saute' until meat is browned, stirring to crumble. Drain off pan drippings. Combine tomato sauce, tomato paste, oregano, and garlic powder; add to meat mixture, mixing well. Simmer, uncovered, 15 minutes. Cook spaghetti according to package directions; drain. Place half of spaghetti in a buttered 13x9x2 inch baking dish. Combine cream cheese, cottage cheese, chives and sour cream; mix well. Spoon cream cheese mixture over spaghetti layer, spreading evenly. Place remaining spaghetti over cream cheese mixture. Pour meat sauce over spaghetti and sprinkle with bread crumbs. Bake at 350 deg. for 30 minutes or until bubbly. Yield: 12 servings.
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Sweet Meat Pies
Ingredients:
3 sticks butter
3 (8 oz.) pkgs. cream cheese
3 cups flour
1 tsp. cayenne pepper
Directions:
Soften butter and cream cheese and mix together. Add other ingredients. Roll out and cut with biscuit cutter.
Filling:
1 1/2 lbs. ground beef
1 bell pepper, chopped
Salt
Cayenne pepper
1 can mushroom soup
3 chopped onions
6 cloves garlic, minced
2 eggs
Directions:
Brown meat and add remaining ingredients except soup and eggs. Cook until done. Add soup and raw eggs. Mix well. Cool and chill. Use once ice teaspoon full of stuffing to each biscuit. Fold over biscuit and seal with fork tines. Bake in 350 degree oven until lightly browned.
(Pies may be made in advanced, frozen on cookie sheet and stored in freezer bags until needed.)
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Beef Noodle Casserole
Ingredients:
1 package cooked egg noodles
1 1/2 lb ground beef
1 Tbsp butter
3/4 cup cottage cheese
1 8 oz pkg cream cheese
1/2 Cup sour cream
1 Tblsp finely chopped green bell pepper
2 cups tomato sauce
1/2 cup chopped onion
Salt and pepper to taste
Directions:
Prepare noodles according to package directions. Set aside. Saute the bell pepper and onions in the butter. Add the ground beef and cook until brown and crumbly. Drain the grease and set the meat mixture aside. Combine the cottage cheese, cream cheese, and sour cream.
In a greased casserole, layer half the noodles, the meat mixture, the cottage cheese mixture, and the other half of the noodles. Pour the tomato sauce over the entire casserole. Bake at 375 F for 30 minutes, uncovered.
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Marble Squares
Ingredients:
1 package (8 oz.) cream cheese, softened
2 1/3 cup sugar, divided
3 eggs
3/4 cup water
1/2 cup butter
1 1/2 squares (1 1/2 oz.) unsweetened baking chocolate
2 cups all-purpose flour
1/2 cup sour cream
1 tsp. baking soda
1/2 tsp. salt
1 cup (6 oz.) semisweet chocolate chips
Directions:
In a small mixing bowl, beam cream cheese and 1/3 cups sugar until light and fluffy. Beat in 1 egg; set aside. In a large saucepan, bring water, butter, and chocolate to a boil, stirring occasionally. Remove from heat. Add flour and remaining sugar; mix well. Stir in sour cream, baking soda, salt and remaining eggs until smooth. Pour into a greased and floured 15 inch x 10 inch x 1 inch baking pan. Dollop cream cheese mixture over top; with a knife, cut through batter to create a marbeled effect. Sprinkle with chocolate chips. Bake at 375 deg. for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool before cutting.
Yield: about 5 dozen
Source: 1998 Taste of Home Annual Recipes
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German Cream Cheese Brownies
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes
Ingredients:
4 oz sweet chocolate squares
5 tablespoons butter
3 oz cream cheese
1 cup sugar
3 eggs
1/2 cup + 1 tablespoon flour
1 1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts
1/4 teaspoon almond extract
Directions:
Melt chocolate and 3 tablespoons butter. Cool and set aside. Cream remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar, creaming until light and fluffy. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside. Beat remaining eggs well. Add remaining 3/4 cup sugar, beating until thickened. Add baking powder, salt and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract and remaining 1 teaspoon vanilla. Measure 1 cup chocolate mixture and set aside. Spread remaining chocolate batter in 9" greased pan. Top with cream cheese mixture and swirl to marble. Cover with remaining chocolate batter. Bake at 350 degrees for 35-40 minutes. Cool then cut into 24 squares.
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Butternut Squash Soup
Ingredients:
6 tablespoons onion, chopped
4 tablespoons margarine
2 pounds butternut squash, cubed
3 cups water
4 chicken bouillon cube
1/2 teaspoon marjoram leaves
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper
16 ounces cream cheese
Directions:
1 Sauté onions in margarine. Add squash, water, bouillon, marjoram, black pepper, and red pepper. Bring to boil, cook 20 minutes or until squash is tender.
2 Puree in blender, adding cream cheese until smooth. Return to pot and heat through. Do not allow to boil.
Makes 4 -6 servings
Source: www.souprecipe.com
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Cheese Soup
Ingredients:
3 cups chicken broth
1 1/2 cups coarsely shredded carrots
1/2 cup sliced green onion
2 1/2 cups milk
4 T. all-purpose flour
1 tsp. dry ground mustard
1/4 tsp. pepper
1 8. oz. package cream cheese, softened
2 cups shredded Sharp cheddar cheese
Directions:
Combine chicken broth, carrots, and green onion in a dutch oven pan and heat on medium heat. In a medium bowl, combine milk, flour, dry mustard, and pepper and mix well. Stir into chicken broth. Cook, stirring occasionally, till thickened and bubbly. Remove 1 cup of the broth from the pan and place in a medium mixing bowl. Add softened cream cheese and stir until blended well and cream cheese is almost melted. Pour this back into the heated broth mixture and stir well. Heat through. Just before serving, add sharp Cheddar cheese and stir until all is melted. Serves 8.
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Cream Cheese Biscuits
A Specialty Recipe by The Honorable Ernest F. Hollings, U.S. Senator, South Carolina
Ingredients:
12 oz. cream cheese (softened)
1 cup butter (softened)
1-1/2 cups self-rising flour
Directions:
Combine above ingredients by hand or in food processor. Divide mixture into 1/2 cup portions and refrigerate for at least 30 minutes. Roll out one portion at a time to approximately 1/8 inch thickness (flour work surface and rolling pin to prevent sticking). Cut out bite size biscuits (1 to 1-1/4 inch diameter) and place on ungreased cookie sheet 1 inch apart. Bake in 425 degree oven until light brown (10-12 minutes). Makes four dozen (allow at least 6 per person).
NOTE: Uncooked biscuits may be frozen by placing entire cookie sheet in freezer. Remove biscuits to plastic bag when hard and store in freezer until ready to use. Thaw on cookie sheet before baking.
Source: 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
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Creamy Kahlua and Cheese Spread
Ingredients:
1 (8 oz.) package cream cheese, softened
1/4 cup butter or margarine, softened
1 tablespoon Kahlua
1 tsp. sesame seeds, toasted
Whole wheat wafers
Directions:
Combine cream cheese and butter, mixing well. Stir in Kahlua and sesame seeds. Serve with whole wheat wafers.
Yield: about 1 1/4 cups
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Teresa's Dip
Ingredients:
2 (8 oz.) pkgs. cream cheese, softened
2 (8 oz.) containers sour cream
1 (5 3/4 oz.) jar olives (I remove the pimientos)
1 tblsp. juice from olive jar
2 tblsp. Worcestershire sauce
1 tsp. lemon juice
2 tsp. garlic powder
Chop the olives in a food processor. Combine olives with all other ingredients and stir until well blended. Chill for several hours before serving. Good with chips, crackers, and raw vegetables.
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Red Cheese Ball
Ingredients:
3 tblsp. cooking sherry
1/2 tsp. Worcestershire sauce
1 3 oz. pkg. cream cheese, cubed
6 pitted ripe olives
1/2 lb. sharp Cheddar cheese, cubed
Dash each of onion salt, garlic salt and celery salt
1/2 cup dried beef, coarsely snipped
Directions:
Put sherry, Worcestershire sauce, cream cheese, and olives in blender container. Cover and run on high until smooth. Add Cheddar cheese and salts and run on high until smooth. If necessary, stop blender during processing and push ingredients toward blades with a rubber spatula. Turn into out onto foil or waxed paper and use hands to round it into a ball. Wrap in the foil or waxed paper and refrigerate (for several days if possible, so the flavors will blend).
About 30 minutes before serving time, unwrap and reshape ball, if necessary. Then roll in dried beef until completely coated. Serve with crackers or small rye bread slices.
Makes a ball about 3 inches in diameter.
Source: The Blender Way to Better Cooking
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Teresa's Spicy Tuna Sandwich Spread
Ingredients:
1 tblsp. chili sauce
1 tsp. Worcestershire
5 drops Tabasco
1 3 oz. package cream cheese, cubed
1/4 of a small onion, finely chopped
1 7 oz. can tuna, drained well
Directions:
Combine all ingredients thoroughly. Spread on sandwich bread or crackers.
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Teresa's Ham and Cream Cheese Sandwich Spread
Ingredients:
2 (8 oz). packages cream cheese, cubed
1/4 cup milk
1tsp. dry mustard
1 tsp. garlic powder
2 cups smoked ham, chopped fine
Bread for sandwiches
Directions:
Add milk to cream cheese. Stir until cream cheese is soft and spreadable. If necessary, add a little more milk to achieve spreading consistency. Add remaining ingredients; mix thoroughly. Spread on bread for sandwiches. Makes enough spread for about two loaves of sandwich sliced bread. Refrigerate any unused spread.
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Weekend Brunch Quiche
Ingredients:
1 Pie Crust (10-inch)
1 8-oz. package cream cheese
1 cup milk
4 eggs (beaten)
1/4 cup onion (chopped)
1 Tbl. margarine
1 10-oz. package frozen spinach (cooked and drained)
1 cup shredded Swiss cheese
6 slices bacon (cooked and crumbled)
Dash of pepper
Directions:
Bake pie crust in 400 degree oven for 12 to 15 minutes or until lightly brown. Combine cream cheese and milk in saucepan; stir over low heat until smooth. Gradually add cream cheese mixture to eggs, mixing until well blended. Saute onions in margarine. Add onions and remaining ingredients to cream cheese mixture; mix well. Pour in pie crust. Bake at 350 degrees 35 to 40 minutes or until set.
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Cream Cheese Pancakes
Ingredients:
2 Eggs
1 tsp Butter, melted
5 tsp All purpose flour
8 oz Cream cheese, softened
1 1/2 ts Sugar
Directions:
Lightly beat eggs in large bowl. Add softened cream cheese, flour, sugar and butter. Mix until well combined. (Mix will be slightly chuncky). Spray a pre-heated 275 degree electric griddle with vegetable cooking spray and ladle butter by teaspoonfuls onto griddle. Cook pancakes until golden, about 3 minutes. Turn and brown other side about 2 minutes more. Sprinkle pancakes with confectioners sugar and garnish with lemon wedges. Serve with fresh berries, warm applesauce, or maple syrup.
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Cream Cheese Delight
First layer:
1 stick margarine
1 cup flour
1 cup finely chopped pecans
(a few extra chopped pecans to sprinkle on top of dessert)
Second Layer:
1 8 oz. package cream cheese, softened
1 cup powdered sugar
1 8 oz carton Cool Whip
Third Layer:
1 large chocolate instant pudding
Topping:
Cool Whip
Chopped pecans
Directions:
In a 13x9x2" baking dish mix margarine, flour and pecans. Press down in bottom to make crust. Bake at 400 degrees for about 20 minutes or until lightly browned. Let cool. Mix cream cheese, powdered sugar and 8 oz of cool whip in a bowl. Spread on cooled crust. Mix pudding as directed for pie. Spread on top of cream cheese layer. Top with remaining cool whip and sprinkle with some chopped nuts. Let chill for at least one hour.
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Fluffy Potato Casserole
Ingredients:
2 cups mashed potatoes
1 (8 oz.) package cream cheese, softened
1 small onion, finely chopped
2 eggs, well beaten
1 tblsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 (3 oz.) can French-fried onion rings, crushed
Directions:
Combine first 7 ingredients; beat 2 to 3 minutes at medium speed of electric mixer. Pour into a greased 1 1/2 quart casserole. Spread crushed onions evenly over top. Bake, uncovered, at 300 deg. for 30-35 minutes.
Yield: 4 servings
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Kidney Bean Casserole
Ingredients:
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 tlbsp. butter or margarine
2 16 oz. cans kidney beans, drained
1/4 cup catsup
6 oz. cream cheese, softened
Salt and pepper to taste
Directions:
Saute' green pepper and onion in butter or margarine in skillet. Stir in beans, catsup, and cream cheese. Bring to a boil, stirring constantly. Stir in salt and pepper. Simmer, covered, until of desired consistency. 6 servings.
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Jalapeno Rangoons
Ingredients:
3 ounces chopped fresh jalapeno peppers
8 ounces cream cheese, at room temperature
Small onion, chopped
1/4 teaspoon garlic powder
1/2 teaspoon soy sauce
3 dozen wonton wrappers
1 egg yolk
Oil for deep frying
Chinese mustard, sweet and sour, or plum sauce
Directions:
Combine jalapenos, cream cheese, onion, garlic powder, and soy sauce. Place one heaping teaspoon of mixture in the center of each wonton. Use egg yolk to moisten the edges of the wonton wrappers, fold together, and pinch to seal.
Heat the oil in a frying pan to 375 degrees Fahrenheit. Fry five or six rangoons at a time, for about 3 minutes each batch, til golden. Drain on paper towels, and serve while hot with sauce for dipping.
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Shrimp And Cream Cheese Eggrolls
Ingredients:
1 pkg 8" flour tortillas (cut in half)
8 oz cream cheese
1 lb frozen baby shrimp
1 1/2 tbls garlic powder
egg yolk
Directions:
In medium bowl, combine cream cheese and shrimp with garlic powder. Take 1/2 teaspoon of the mixture and put in tortilla. Fold up egg roll fashion and seal with egg yolk. Deep fry for about 1 1/2 minutes or until golden brown. Serve hot.
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Tortilla Roll-Ups
Ingredients:
1 16 oz can refried beans
8 oz pkg. cream cheese
8 oz sour cream
1 pkg. taco seasoning mix
1 cup grated cheddar cheese (or more depending on your preference)
10 flour tortillas
guacamole and salsa for dipping
Optional additions: chopped onions, olives, green chilies or Tabasco sauce
Directions:
Lay tortillas out on a flat surface. Spread refried beans evenly onto each tortilla. Combine cream cheese, sour cream and taco seasoning mix and spread over refried beans. Sprinkle with cheese and any additional toppings. Tightly roll up each tortilla and refrigerate for 1 hour. Once chilled, slice into 1/2 inch pinwheels. Serve with salsa and guacamole.
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Cream Cheese Sausage Balls
Ingredients:
2 lb. hot sausage, raw
2 8 oz. packages cream cheese
2 cups Bisquick
2 cups shredded cheddar cheese
Directions:
Mix all ingredients together, roll into balls (about the size of a golf ball, maybe a little smaller), and bake at 400 degrees for approximately 20 to 25 minutes until browned.
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Cheeseballed Olives
Ingredients:
4 oz. Cheddar or American Cheese, grated or shredded
1 tsp. Milk
8 oz. package Cream Cheese, softened
1 Tbs. Worcestershire Sauce
1/2 tsp. Garlic Powder
1 Tbs. dried Onions
1 Tbs. dried Chives
Pinch dried Dillweed
1 can Green or Black Olives, drained and almost dry
Toothpicks
Directions:
Grate or shred the Cheddar or American cheese and let it sit at room temperature while you prepare the rest of the ingredients.
In a small mixing bowl, blend together the milk, cream cheese, and Worcestershire sauce until thoroughly combined. Add the garlic powder, dried onions, chives, and dillweed, and blend again.
Add the grated or shredded cheese to the creamed mixture and blend. Refrigerate until the cheese looks like it has "melted" in with the creamed cheese, then mix thoroughly again.
To mold, surround each olive with about one and one-half teaspoonful of the cheese mixture, and stick each with a toothpick for easy serving.
Cover with plastic wrap until serving time.
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Layered Ham Cubes
Ingredients:
2 tblsp. mayonnaise
2 tblsp. prepared horseradish
1 tsp. Worcestershire sauce
1/2 tsp. seasoned salt
1 8 oz. pkg. cream cheese, cubed
6 thin slices boiled ham
Directions:
Put all ingredients except ham in blender container; cover and run on high until smooth. If necessary, stop blender during processing and push ingredients toward blades with a rubber spatula. Place one ham slice on waxed paper; spread with 1/5 of cheese mixture. Put another slice of ham on top of cheese mixture and spread with more cheese. Repeat process until all ham slices are used, ending with a ham slice. Wrap firmly in aluminum foil or waxed paper and place in freezer for 2 hours or more. About an hour before serving, remove from freezer and cut into 1/2 inch cubes. Pierce each cube with a toothpick for serving. Makes about 54 cubes.
Source: The Blender Way to Better Cooking
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Tropical Bacon Croissant
Ingredients:
4 Tbsp. Philadelphia Cream Cheese, softened
4 croissants, split
4 pineapple slices, cut in half
12 slices Oscar Meyer Ready-to-Serve Bacon
Thinly sliced strawberries and kiwi
Directions:
Spread 1 tablespoon cream cheese on bottom half of each croissant. Top each with 2 pineapple slice halves, 3 bacon slices, strawberries, kiwi and top half of croissant.