ANSWERS: 30
  • You know I can't cook Misstarrie....but I do know how to put it on celery. lol:)
  • Recipe.. what's that.. just pass the jar over here and make me some toast :))
  • Carrot cake with cream cheese icing. Check Epicurious.
  • Rich Baked Chocolate Cheesecake. MMmm.
  • Creamcheese toasties you put the cream chease then the regular cheese arhhhh its so0o0o good :)
  • French Toast filled with Strawberry Cream Cheese Filling: 8 ounces cream cheese, softened 2 tablespoons strawberry preserves 1 tablespoon orange zest French Toast: 4 eggs 1/2 cup milk 1 teaspoon vanilla extract 2 tablespoons orange liqueur (recommended: Grand Marnier) 8 slices Texas Toast style bread, challah, or other thick-sliced bread Butter 1 recipe Strawberry Cream Cheese Sauce, recipe follows In a small mixing bowl, combine the cream cheese, strawberry preserves, and orange zest until smooth. Set aside. In a bowl, whisk together the eggs, milk, vanilla extract, and orange liqueur. Pour into a shallow bowl, such as a pie plate. Set aside. With a pairing knife, slice a pocket into the side of the bread. Do not cut all of the way through the bread. Fill bread slices with a heaping spoonful of cream cheese mixture. In a skillet over medium heat, melt the butter. Dip the filled bread in the egg mixture and place in the skillet to brown on both sides, about 1 to 2 minutes per side. Repeat with remaining slices. Serve hot with additional Strawberry Cream Cheese on the side. Strawberry Cream Cheese Sauce: 1 cup frozen strawberries, thawed 1 pint sour cream 2 tablespoons orange liqueur (recommended: Grand Marnier) 2 tablespoons milk 1 teaspoon honey 2 tablespoons freshly squeezed orange juice Add all ingredients to a blender and pulse to combine. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30139,00.html?rsrc=search
  • Cream cheese and marmalade or jam sandwich
  • I make apricot cream cheese dainties (tea cookies.) The dough is cream cheese, flour and confectioner's sugar, and the filling is apricot preserves. I'll find the recipe tomorrow and update my answer with the actual instructions, if you'd like.
  • Salmon dip
  • At least 80 different cheesecakes. I add it to pie dough and cookie dough. Slice a croissant in half, spread cream cheese on the bottom, spread Nutella on the top half. Mash together and eat a great breakfast:-) Open up a package of cream cheese and using the wrapper, spread it all over a dinner plate, real thin. Then get some chunky cocktail or chili sauce and spread that on top of the cream cheese, thin. Open a can of tiny shrimp or crab meat and spread that on top of both. Get your crackers and scoop up and eat. Mix 8 oz of cream cheese with one egg and a little sugar. Drop this by the teaspoonful right in the middle of any cupcake batter in the pan. Bake like usual. The filling will sink a little and give you a cream cheese filling:-)
  • I use it to make pasta sauces tastier. I also make a nice macaroni salad and add cold cream cheese when when the noodles are warm as well as butter and shredded cheese, then I add some mayo as well as my favorite herbs. Then I add finely diced vegetables such as peppers, onions, olives cut into eighths, thin cut celery and some shredded carrots. I mix and chill, then it is flavor country when this little dish is ready. I don't know if this is popular since I just decided to do this on my own accord.
  • My hubby cooks this dish with Boursin. Chicken breast pieces fried with leeks and black pepper. Then stir in the Boursin. Serve with pasta. Easy peasy but, absolutely immensely yummy. I recommend you try it. Also, you can add bacon.
  • Caramel Apple Cheesecake!
  • Fruit Pizza. Take the premade sugar cookie dough and bake it on a pizza stone (or any cookie sheet). Once cooled, spread with a package of cream cheese mixed with sugar (about 1/4 c. to 1/2 c.) Spread with apricot preserves (or other light flavor you like) and then top with your favorite fruit (berries and kiwi work really well.) Cut as if it were a real pizza.
  • or course, it's called fruit dip, but you've had it so i won't share my secret recipe on here.
  • Cream cheese and orange marmalade mixed in with a touch of cinammon. Used on cinammon toast it makes a decadent breakfast!
  • Pumpkin Cheesecake Mousse Pie...
  • 8 oz cream cheese 1 lg. can chunk chicken or ham 1/2 pkt. ranch dip mix Serve with assorted crackers. Simple and always a crowd pleaser. 8 oz cream cheese jar of dried beef chopped 3-4 green onions chopped 1/2 tsp. accent dash of worcestershire sauce Excellent with crackers and another good one for gatherings.
  • Pork chops smothered in cream cheese: Cream cheese, crushed walnuts, blueberries Soften the cream cheese in the microwave (or sauce pan), stir in walnuts and berries Brown pork chops in large skillet, add cream cheese sauce, lower heat and simmer about 20 - 30 miuntes.
  • Ok for Ur Book! I make Flavored Cream Cheese to spread on Portabella Shrooms. I top with Ham, Salmon, Turkey etc. Olives, Pineapple, Nuts & whatever else I think goes well finishing off with a slice of cheese (Swiss, Smoked Gouda etc.) to hold it All together! Into the Oven just to melt the top slice of cheese. John
  • It's called Chocolate Lush. Ingredients 1/2 cup unsalted butter, melted 1 cup flour 3/4 cup walnuts or pecans, finely chopped 1(8ounce)package cream cheese, softened to room temp. 1 cup powdered sugar 1(12ounce)container whipped topping 2 boxes instant chocolate pudding mix(any favorite flavor may be used) 1 cup milk (I use a little less than 21/2 cups for a firmer filling) Directions 1. Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish. 2. Bake 20 minutes at 350:. 3. Cool. 4. In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip. 5. Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts. 6. Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.
  • This is really great to take to Pot Luck Dinners and/or Family Reunions Chicken Strudel 1 can Crescent-style dinner rolls 2 c. cooked, chopped chicken (or 2 small cans, chunk style) 4 oz. Cream Cheese, softened 2 TBSP minced shallots (or onions) 3 TBSP melted butter, divided milk, just a touch Italian seasoned breadcrumbs Mix chicken, 2 TBSP butter, onions and just enough milk, if any, to make a nice creamy texture. On a lightly greased cookie sheet, unroll dough from can; pinch all divisions to make one large triangle. Spread the filling down the center third of dough; bring edges up to center, sealing well; also seal ends. Brush with remaining butter and top with crumbs. Bake according to roll directions, plus a little longer to get a nice brown crust. Let set on pan for 15 minutes to “set” before serving. Also good at room temperature.
  • I make a killer chocolate berry pie with cream cheese its the most popular dessert at my restaurant
  • 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. Source: A very long time ago I had downloaded this recipe from the net and its a very big hit in my home. Unfortunately, I cannot recall where I downloaded it from.
  • I wrote this in a sandwich thread, but it will be good for this one too: Helena Ruth sandwiches: Cream cheese, strawberry jam and sliced breast of turkey on cuban bread, if you can get it, if not, any light bread will do. Toasted sandwich bread does nicely.
  • cone cakes with cream cheese frosting!!! you get ice cream cones and fill them with cup cake batter, then you bake them. and when they are atill hot you add the cream cheese frosting!!! yum!
  • mmmmmmm my strawberry pretzel dessert !!!
  • I make a strawberry pretzel salad. It is soo good. 2 c. crushed pretzels 3 tbsp. sugar 1 stick butter 1 (8 oz.) pkg. cream cheese, room temperature 1 c. sugar (powdered or regular) 12 oz. Cool Whip 2 c. boiling water 2 (3 oz.) pkgs. strawberry Jello 2 (10 oz.) pkgs. frozen strawberries Mix crushed pretzels with sugar and butter. Press into 9"x13" pan. Bake at 350 degrees for 10 minutes. Cool. Mix cream cheese and sugar. Fold in Cool Whip. Spread over pretzel mixture. Add frozen strawberries to hot Jello (Jello and water). Stir until strawberries thaw and Jello starts to thicken. Pour on top of rest of dessert. ENJOY!
  • No .. i just like it on toast :)

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