CREAM CHEESE

[swtness]

cream cheese isnt just for bagels and cheese cake. lets see them creative recipes. when i do have it on bagels i put a little pepper on it. it gives it a nice little zip

[swtness]

Cream Cheese Brownies


4 oz. dark chocolate
5 tablespoons butter
3 oz. cream cheese
1-cup sugar
3 eggs
1/2 cup plus 1 tablespoon unsifted flour

1 1/2 teaspoon vanilla
1/2-teaspoon baking powder
1/4-teaspoon salt
1/2-cup chopped pecans
1/4-teaspoon almond extract (optional - can use vanilla instead)

Preheat oven to 350°F. Put chocolate and 3 tablespoons butter in saucepan or double boiler and heat over simmering water, stirring constantly, until melted. Remove from heat and set aside to cool (I do this in microwave but be very careful as this can burn very quickly).

Cream remaining 2 tablespoons butter with cream cheese until mixed. Gradually add 1/4-cup sugar, creaming until light and fluffy. Stir in 1 egg, 1-tablespoon flour and 1/2-teaspoon vanilla until blended. Set aside. In a separate bowl beat remaining eggs until fluffy. Gradually add remaining 1/4-cup sugar, beating until thickened. Fold in baking powder, salt and 1/2-cup flour. Blend in cooled chocolate mixture. Stir in nuts, almond extract (optional), and remaining teaspoon vanilla.

Measure 1 cup of the chocolate batter and set aside. Spread remaining chocolate batter in a greased and floured 8-inch square pan. Pour cream cheese mixture over top and spread evenly. Drop by tablespoons the set-aside cup of chocolate batter onto the cream-cheese mixture. Swirl them together with a knife to marbleize. Bake for 35-40 minutes. Remove and let cool. Cut into 2" squares.

[swtness]

BEER CHEESE DIP

Ingredients: 2 8 oz. pkgs. softened cream cheese, 2 cups sharp shredded
cheddar, 1 pkg. buttermilk ranch dressing mix, 1/2 cup warm beer, 6 sliced green onions.

Mix 1st three ingredients together. Add beer & mix some more. Garnish with
green onions on top.

[skyEyz_7]

Raspberry Cheese Ball

1 (8 oz.) package cream cheese softened

2 T. sherry

1/2 C. chopped walnuts or pecans toasted

1/4 C. seedless raspberry preserves

Combine cream cheese, sherry and nuts, mixing until well blended.

Chill mixture at least 30 minutes.

At serving time, shape into a ball. Make a hollow on top of the ball. Spoon the raspberry preserves into hollow and around the sides of the ball.

Serve with crackers.

[skyEyz_7]

Party Cheese Ball

2 (8-ounce) packages cream cheese, softened
2 cups shredded sharp cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped onion
1 tablespoon chopped green pepper
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 to 2 cups finely chopped pecans or walnuts*

Combine all ingredients together and mix well. Shape into 1 large ball or 2 small balls. Roll in the finely chopped nuts.

Wrap tightly in plastic wrap and chill for 2 to 3 hours, removing from refrigerator 1/2 hour before serving.

Serve with a variety of crackers.

*As a variation try using toasted sesame seeds instead


Carrot Cheesecake Ball

1 (8 oz.) can crushed pineapple
1/4 cup dry coconut flakes (optional)
1/2 cup finely shredded carrots
1/2 cup raisins
1 (8 oz.) package cream cheese
1/2 of an 8 oz. package light cream cheese (this is important for texture.)
1/3 cup sugar
1/2 tsp. ginger (powdered works best here)
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla
1 cup graham cracker crumbs

Drain a small can of crushed pineapple, and soak up excess juice with paper towel. Set aside.

Mix your dry ingredients and toss in the carrots and raisins. Mix the pineapple, coconut, vanilla, and cream cheeses. Add dry ingredients, (you might prefer slightly more sugar than I do) form into a ball and roll in graham cracker crumbs.

Serve with graham cracker, carrot sticks, or whatever you think would go with this.

[skyEyz_7]

White Cheddar Cheese Balls

2 8 oz. packages cream cheese, softened
2 cups (8 oz.) shredded white cheddar cheese
2 tablespoons thinly sliced green onion
1/2 teaspoon garlic powder

Combine cream cheese and cheddar cheese in large bowl. Mix until blended.

Add green onion and garlic powder.

Mix well; cover and chill until firm.

Roll cheese mixture in bite sized balls, and serve as desired.

Yield: 3 dozen

Serving options:

Roll 1/2 the balls in 2 T fresh chopped parsley and 1/2 in 2 T paprika

Roll in 1/2 cup ground almonds or pecans


Crab Cheese Ball

8 oz. cream cheese, softened

1 bunch green onion, chopped fine

6 oz. imitation crab, chopped fine

Mix ingredients together.

Chil.

Serve with crackers.


Havarti Cheese Ball

8 ounces cream cheese, softened
1/2 cup shredded Havarti cheese
1/3 cup crumbled feta cheese
1 tablespoon dry white wine or milk
3/4 teaspoon chopped fresh oregano (1/4 tsp dry)
2 tablespoons finely chopped fresh parsley
2 medium green onions, finely chopped
2 tablespoons finely chopped red bell peppers
crackers for serving

Beat cheeses, wine, oregano and green onion in medium bowl with electric mixer on low speed until blended. Beat on medium speed, scraping bowl frequently, until fluffy. Cover and refrigerate about 2 hours or until firm enough to shape.

Shape cheese mixture into a ball; roll in parsley and bell pepper. Serve with crackers. Makes 1 3/4 cups.

Can freeze up to 2 months wrapped tightly in plastic wrap. To serve from freezer, unwrap cheese ball and let stand at room temp to thaw, or thaw loosely wrapped in refrigerator at least 8 hours. Refrigerate tightly covered up to 1 week.

[skyEyz_7]

Strawberry-Cream Cheese Ice Cream

4 slightly beaten eggs

2 cups sugar

2 cups half-and-half or light cream

2 8-ounce packages cream cheese, softened

2 tablespoons lemon juice

2 tablespoons vanilla

4 cups whipping cream

1 10- to 12-ounce jar strawberry ice cream topping (about 1 cup)

Combine eggs, sugar, and half-and-half or light cream in a heavy medium saucepan. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Cover and chill mixture for 1 hour.

Beat cream cheese until smooth. Gradually beat in the cooled egg mixture. Stir in lemon juice and vanilla. Stir in whipping cream.

Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. When mixture is frozen, remove the dasher and stir in the strawberry ice cream topping with a long handled spoon until marbled but not thoroughly mixed.

Makes about 3 quarts.

[skyEyz_7]

Peanut Butter Cream Cheese Pie

20 Oreo cookies, crushed

1/4 cup butter

3 ounces cream cheese, softened

1/3 cup peanut butter

1 cup powdered sugar

1/2 cup milk

3/4 cup cool whip

Mix crushed cookies with butter and press into pie plate. Bake at 400ºF for 5 minutes, then cool.

Combine cream cheese, peanut butter, sugar and milk, stirring until smooth.

Pour into prepared crust and refrigerate.

Immediately before serving, top with cool whip.

[skyEyz_7]

Smoked Salmon Rolls with Olive Cream Cheese


1/3 C. chopped, pitted, brine-cured green olives

8 oz. package cream cheese, softened

2 T. fresh lemon juice

2 T. finely chopped chives

1/2 t. freshly ground black pepper, or to taste

8 oz. thinly sliced smoked salmon

Whole chives (optional garnish)

In small mixing bowl, thoroughly combine the chopped olives with the cream cheese, lemon juice, chopped chives and pepper. Taste and adjust seasoning as needed.

Place thin slice of salmon on the counter or board, with one of the narrow ends toward you. Place a rounded tablespoon of the olive mixture on the end nearest you and roll up in the salmon.

Repeat with remaining salmon and cream cheese, arrange on a serving plate, cover tightly with plastic wrap, and refrigerate till serving time.

[skyEyz_7]

Marie Callender's Lemon Cream Cheese Pie (copy cat)

Crust
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar

Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg

Lemon Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter

Preheat oven to 350° F.

Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.

Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.

As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.

Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.

Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.

Slice into 6 pieces to serve restaurant-size portions.

[skyEyz_7]

Cream Cheese Chicken Soup

1 small onion chopped
1 Tbls. margarine
3 cups chicken broth
3 carrots sliced thin
2 potatoes peeled and cubed
2 cups cooked cubed chicken
2 Tbls. parsley
salt and pepper to taste
1/4 cup flour
1 cup milk
8 oz. pkg cream cheese

In a large sauce pan saute the onion in margarine. Add broth, carrots, and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken, parsley, salt and pepper. Heat through. Combine flour and milk until smooth. Add to vegetables. Bring to a boil and cook for 2 minutes; stirring constantly. Reduce heat and add cream cheese. Stir until cream cheese is melted.

[skyEyz_7]

Amaretto Irish Cream Cheesecake


1 1/2 cupvanilla wafer crumbs
1/2 cup blanched whole almonds,
: roasted and finely chopped
1/4 cup melted butter
1 tb Amaretto
24 oz cream cheese
1 cup sugar
4 eggs
1/3 cup whipping cream
1/3 cup blanched whole almonds,
: toasted and ground
1/4 cup Irish cream liqueur
1-1/2 cup sour cream
1 tablespoon sugar
1/2 teaspoonvanilla extract

Combine first four ingredients. Firmly press mixture evenly on
bottom of lightly greased 10-inch springform pan. Bake at 350 degrees
for 10 minutes, then cool. Beat softened cream cheese at high speed
with an electric mixer until light and fluffy. Gradually add one
cups sugar, beating well. Add eggs, one at a time, beating after each
addition. Stir in whipping cream and next 3 ingredients. Pour into
pan. Bake at 350 degrees for 50 minutes. Turn oven off and leave
cheesecake in oven for 30 minutes. Combine sour cream and next 2
ingredients. Stir and spoon over cake. Sprinkle 1/4 cup almonds
around the edge. Bake at 500 degrees for 5 minutes. Cool; chill.

[skyEyz_7]

Apricot Cream Cheese Cookies
Yield: 4 Servings

Ingredients

1 1/2 cups margarine
1 1/2 cups sugar
8 oz philadelphia cream cheese
2 eggs
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
4 1/2 cups flour
1 1/2 teaspoons baking powder
1 apricot filling
1 sugar, confectioners

----------------------------APRICOT FILLING-------------------------------
11 oz apricots, dried
1/2 cup sugar

Instructions

Combine margarine, sugar and softened cream cheese mixing until
well
blended. Blend in eggs, lemon juice and rind. Add combined dry
ingredients to cream cheese mixture and mix well and chill. Roll
into medium size ball. Place on ungreased cookie sheet. Flaten
slightly, indent center, put apricot filling in center. Bake 350
degrees for 15 minutes. Cool slightly and sprinkle powdered
sugar on top.

Fillling: Put 1 pkg. (11 oz.) apricots in saucepan and add water
just
cover. Add 1/2 cup (or to taste) sugar and bring to boil. Cover
and
simmer 10 minutes or until apricots are soft and most of water is
absorbed. Force through sieve or whirl in blender. Makes 2 cups

[skyEyz_7]

Butterscotch Cream Cheese Bars


1 package 12 oz butterscotch chips
6 tablespoons butt
2 cups graham cracker crumbs
1 cup finely chopped walnuts
2 package 8 oz each cream cheese, soft
1/2 cup sugar
4 eggs
1/4 cup flour
2 tablespoons lemon juice

Instructions

1. In a small heavy saucepan over low heat (or in a microwave oven in
a microwave safe bowl or saucepan for 4 minutes on 70% power), melt
the butterscotch chips and butter, stirring until smooth. If you use a
microwave safe saucepan or bowl, be sure to cover it.

2. Transfer to large bowl. With a fork, stir in the graham cracker
crumbs and walnuts until the mixture resembles crumbs; reserve 2 cups
for the topping. Press remaining mixture into a 13 x 9 x 3 baking pan
and bake in preheated 350F oven for 12 minutes.

3. In a large mixing bowl, beat cream cheese and sugar until fluffy.
Slowly add one egg at a time, beating after each addition. Add flour
and lemon juice, and beat until smooth.

4. Pour over hot baked crust, and sprinkle with reserved crumbs. Bake
at 350F for 25 minutes. Cool completely in pan on wire rack. Cut into
2 x 1 inch bars. Chill before serving.

[skyEyz_7]

Cream Cheese Biscuits

1 cup flour
1 teaspoon salt
1/2 cup butter
1 (3 ounce) package cream cheese

Preheat the oven to 425 degrees.
Sift together the flour and salt. Add the butter, piece by piece, and the cream cheese. Mix until you have a dough that holds together.
Do not overmix.
Turn the dough out onto a lightly floured work surface and, with a rolling pin, roll it out to a thickness of about 1/2".
Cut out rounds with a biscuit cutter and place on a lightly buttered baking sheet. Bake until pale brown, about 20 minutes.
Serve warm.

[skyEyz_7]

Homemade Cream Cheese

1 quart fresh milk
2 teaspoons salt
2 tablespoons white vinegar

Bring milk and salt very slowly to the boil.
Remove from heat and stir in white vinegar.
Leave to cool.
When cool pour mixture into a muslin bag and allow to drip.

[skyEyz_7]

Cream Cheese Candies ( This is easy for kids to make )

1 (3 ounce) package cream cheese, softened
1/4 teaspoon peppermint extract or almond extract
3 cups confectioners' sugar
green colored sugar (optional)
red colored sugar (optional)


In a mixing bowl, combine cream cheese and extract.
Beat in 1 1/2 cups confectionsers' sugar.
Knead in remaining confectioners' sugar until smooth.
Shape into 1/2 inch balls.
Roll in colored sugar if desired.
Place on an ungreased baking sheet and flatten with a fork, or shape with a candy mold.
Let stand for 1 hour to harden.
Store in an airtight container in the refriegerator.
Can also freeze these for up to 3 months in an airtight container on sheets of wax paper.

[skyEyz_7]

Cherry Cream Cheese Pie

1 ready-made pie crust, graham or chocolate
1 can cherry pie filling
8 ounces cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tablespoon vanilla

In a medium bowl, beat cream cheese until smooth.
Add sweetened condensed milk, blending well.
Add lemon juice and vanilla until well blended.
Pour into pie crust and chill 3 hours, or until firm.
Add cherry filling on top of pie.
You can also use blueberry, or strawberry pie filling.

[vanilla953]

Terri's Cherry Cheesecake

8 ounces cream cheese, softened
8 ounces Cool Whip, defrosted
1 tablespoon lemon juice
1/4 cup sugar

Mix together well the cream cheese, lemon juice and sugar. Fold in the Cool Whip. Pour into prepared pie shell. Top with Cherry Pie Filling. Chill.

[vanilla953]

Pumpkin Cheesecake with Bourbon Spiked Cream

1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
Dash bourbon
1 cup semisweet chocolate sauce, warm, recipe follows

Preheat the oven to 350 degrees F. Combine the crumbs, ground pecans and the butter together. Mix well and press into a 12-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting. Combine the whipped cream and bourbon together, blend well. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.


CHOCOLATE SAUCE:
3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. Yield: 1 1/2 cups

[vanilla953]

Cheesecake Factory Cheesecake

This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes we double the crust portion of the recipe just to have a thicker crust.

crust

1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake: All above ingredients should be at room temperature before your begin.

Start by beating the cream cheese until light and fluffy.

Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg.

When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

Pour cream cheese into the spring pan.

Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.

When time is up, prop open oven door and leave in oven for one hour.

After one hour, remove from oven.

Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

[swtness]

CREAM CHEESE REFRIGERATOR COOKIES

1 c flour
2 tbsp poppy seeds
1/4 tsp salt
4 oz cream cheese at room temp.
1/3 c canola oil
1/4 c honey, warmed

combine the flour, poppy seeds and salt. In a large bowl cream cheese, oil and honey until blended and smooth. Gradually blend in dry ingredients. Shape the dough into a log 2 1/2 inches in diameter. Wrap in waxed paper and chill for 4 hours.

preheat over to 400'. Lightly grease 2 bakeing sheets. Cut the log into 1/4 inch thick slices and place 1 inch apart on prepared bakeing sheets.
bake for 6 - 8 minutes or until slightly browned. transfer to wire racks to cool

[Kitchen Witch]

DILL MINI-MUFFINS
MAKES ABOUT 3 DOZEN

Will freeze up to one month airtight.

1 c. butter
8 oz. cream cheese
2 c. self-rising flour
1 T. dill seed
2 T. parsley flakes
¼ t. onion powder

Beat butter until creamy; add sour cream; beat on low to blend.. Combine dry ingredients; stir into creamed mixture. Spoon into greased tins, filling ¾ full. Bae at 375* F. for 22 to 25 minutes or until golden.


GINGERBREAD BITS WITH ORANGE-CREAM CHEESE FROSTING
MAKES ABOUT 6 DOZEN

1 ¾ c. sugar
1 ½ c. vegetable oil
4 large eggs
2 large carrots, finely grated (about 1 c.)
1 c. minced fresh ginger (about ½ lb.)
2 c. flour
2 t. baking powder
1 ½ t. baking soda
1 ½ t. cinnamon
¾ t. salt
½ t. allspice
¼ t. cloves
1 ½ c. chopped pecans, toasted
Orange-Cream Cheese Frosting (recipe follows)
Garnishes: Small pecan halves, crystallized ginger, orange rind strips

Beat sugar and oil 3 minutes or until smooth. Add eggs, one at a time. Beat in carrots and ginger. Combine dry ingredients; beat at low speed. Stir in pecans. Pour into mini muffin pans (greased), filling 2/3 full. Bake 350* F. 12 to 15 minutes or until tests done. Cool in pan 5 minutes before removing. Cool. Frost.

ORANGE-CREAM CHEESE FROSTING
MAKES 2 C.

16 oz. cream cheese
2 T. orange juice or orange liqueur
½ c. confectioners? sugar

Beat cream cheese and juice until smooth; gradually beat in sugar.



GOAT CHEESE TORTA
SERVE 6 TO 8

1 pkg. (10.5 oz.) goat cheese
1 pkg. (8 oz.) cream cheese
4 garlic cloves, minced
¼ t. pepper
½ t. salt
½ to 2/4 c. Garden Pesto
Garnishes: pecans, pine nuts
French baguette slices

Process. Line a 2 to 3 cup glass bowl with plastic wrap, allowing 3 inch overhang. Spread half of cheese mixture in bowl; top evenly with Garden Pesto; top with remaining cheese. Cover and chill 8 hours. Invert on serving dish and remove wrap.

GARDEN PESTO:

¼ c. chopped pecans
¼ c. pine nuts
2 ½ c. firmly packed fresh basil leaves
½ c. fresh parsley
2 garlic cloves, chopped
2/3 c. olive oil, divided
¾ c. Parmesan

Toast all nuts in oven for 12 to 15 minutes. Cool 5 minutes. Process basil, parsley, garlic and 3. C. oil until coarse paste forms. Add nuts and cheese until blended. With processor running, pour remaining oil through chute; process smooth. Cover and chill up to 5 days or freeze up to one month.


HOLIDAY CHEESE SPREAD
MAKES 2 C.

8 oz. cream cheese, at room temp
1 log (5.5 oz.) goat cheese, softened
2/3 c. sun-dried tomato pesto
Pine nuts for decoration

Combine cheeses and pesto. Cover; refrigerate.


HORSERADISH-CHEDDAR CHEESE BALL

12 oz. extra-sharp Cheddar, cut up
8 oz. cream cheese
3 T. prepared horseradish
¼ t. cayenne
1 c. pecans
Crackers and breadsticks

Process cheese until finely chopped; add cream cheese, horseradish and cayenne; process smooth. Place on plastic wrap and form into a ball. Chill for 30 minutes. Preheat oven to 375* F. Toast pecans for 8 to 10 minutes. Cool; coarsely chop.
Pat nuts into ball. Serve.


BACON-OLIVE PARTY SANDWICHES
MAKES 2 DOZEN

16 slices white bread, crusts removed
Bacon-Olive Cream Cheese (recipe follows)

Spread half of bread slices with cream cheese. Cut evenly in 3 strips.

BACON-OLIVE CREAM CHEESE
MAKES ABOUT 1 ½ CUPS

8 oz. cream cheese
8 bacon slices, crumbled
24 pimiento-stuffed olives, chopped
4 T. chopped fresh chives
¼ t. pepper

Combine. Cover and chill up to 3 days. For easier spreading, let stand at room temp for 30 minutes or until softened.

MINI MUFFULETTA BACON-OLIVE PARTY SANDWICHES

Layer bottom of 24 split cocktail bun or dinner roll halves with cream cheese and sliced pepperoni. Top. Makes 12 appetizer servings.


BROWNIE PARFAITS
SERVES 4

1 pkg. (8 oz.) cream cheese
3 T. honey
1 T. milk
Brownies - cut up (unfrosted)
Junior mints, or peppermint patties, cut up
Maraschino cherries for garnish

Process cream cheese, honey and milk. Chill. Alternately layer brownies, cheese mixture and mint patties in parfait glasses. Garnish with cherries, if desired.


MINI CHOCOLATE CHIP CHEESECAKES
MAKES ABOUT 4 DOZEN

1 ½ lb. cream cheese (24 oz.)
1 egg
1 1/3 c. sugar
1 ¼ c. mini chocolate chips
1 ½ c. flour
¼ c. cocoa
1 t. baking soda
1 c. water 1/3 c. vegetable oil
1 t. vanilla

Combine cream cheese, egg and 1/3 c. sugar. Add chips. In separate bowl, combine flour, cocoa, soda, water, oil and vanilla. Spoon chocolate mixture in mini muffin cups until half full. Place 1 t. cream cheese mixture on top of each cupcake. Bake 350* F. for about 30 minutes or until top springs back when gently pressed.

Cool on rack 10 minutes before serving.

[patm099]

Heloise's Olive Nut Sandwich Spread

6 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup roasted pecans, finely chopped
1 cup salad olives, sliced with 2 Tbsp juice
Dash of pepper

Mix all together, blending well. Spread on your favorite bread. Is really good on toasted whole wheat. Will keep, covered, in the refrigerator for several weeks (if it lasts that long).

[indiana anna]

CREAM CHEESE AND HAM PINWHEELS 3 OZ. softened cream cheese 6 to 8 slices of polish ham (boiled) 1/4 tsp. yellow mustard
Mix cream cheese and mustard together, spread evenly like butter to each ham slice. Roll up lengthwise, wrap and refrigerate for about a hour then slice into pinwheels about 6 to a slice. Very good appetizer or low carb snack

[Aline]

Creamy Mashed Potatoes

Add cream cheese and chopped chives to your mashed potatoes; salt and pepper.

[mcculloughfamily]

Divine Fruit Dip

1 8 ounce package of cream cheese
1 jar of marshmellow fluff

Beat the two together and chill for one hour. I like to serve this with strawberries, pineapple, apple and grapes, but I'm sure it's just as delicious with any fruit.

[Parisfox]

Fiesta Cream Cheese Pinwheels

Mix cream cheese and mustard to taste. Spread on thinly sliced deli ham. Lay a dill pickle that has been quartered lengthwise (one quarter) on the ham/cream cheese. Roll up. Refrigerate for 1/2 hr. Cut in 1 in. pieces.

If you don't have time to refrigerate, cut in pieces and spear with party toothpicks to hold together.

[rocksan]

Originally Posted by vanilla953

Cheesecake Factory Cheesecake

This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes we double the crust portion of the recipe just to have a thicker crust.

crust

1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake: All above ingredients should be at room temperature before your begin.

Start by beating the cream cheese until light and fluffy.

Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg.

When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.

Pour cream cheese into the spring pan.

Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.

When time is up, prop open oven door and leave in oven for one hour.

After one hour, remove from oven.

Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

I can't wait for this one to be ready, our taste buds are there.

[beachnsandnsun]

1 8 oz cream cheese
1 8 oz container cool whip
1 cup sugar

1 quart strawberries
1 package strawberry glaze
2 graham cracker crust

Combine cream cheese, cool whip and sugar in mixer. Spread into pie crusts.
Combine glaze with strawberries, either cut up the strawberries or use them whole. Put on pie. Chill and enjoy.

[silversolara]

Premier Cheesecake Cranberry Bars

Taken from: http://www.verybestbaking.com/

This scrumptious dessert is impossible to resist. The white morsels, cream cheese and cranberry sauce are a perfect combination for a luscious cheesecake that will impress your family and friends.

Estimated Times:

Preparation - 20 min | Cooking - 40 min | Yields - 30

Ingredients:

2 cups all-purpose flour·
1 1/2 cups quick or old-fashioned oats·
1/4 cup packed light brown sugar·
1 cup (2 sticks) butter or margarine, softened·
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels·
1 pkg. (8 oz.) cream cheese, softened·
1 can (14 oz.) CARNATION Sweetened Condensed Milk·
1/4 cup lemon juice·
1 teaspoon vanilla extract·
1 can (16 oz.) OCEAN SPRAY® Whole Berry Cranberry Sauce·
2 tablespoons cornstarch

Directions:

PREHEAT oven to 350° F.
Grease 13 x 9-inch baking pan.
COMBINE flour, oats and brown sugar in large bowl.
Add butter; mix until crumbly.
Stir in morsels.
Reserve 2 1/2 cups morsel mixture for topping.
With floured fingers, press remaining mixture into prepared pan.
BEAT cream cheese in large mixer bowl until creamy.
Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth.
Pour over crust.
Combine cranberry sauce and cornstarch in medium bowl.
Spoon over cream cheese mixture.
Sprinkle reserved morsel mixture over cranberry mixture.

BAKE for 35 to 40 minutes or until center is set.
Cool completely in pan on wire rack.
Cover; refrigerate until serving time (up to 1 day).
Cut into bars.

[horselover]

The Lady and Sons Gooey Butter Cake
Cake :
1 box yellow cake mix 1 egg 1 stick butter, melted
Filling: 1 (8 oz. ) pkg. cream cheese, softened 2 eggs 1 teasp. vanilla 1 lb. box conf. sugar 1 stick melted butter

Preheat oven to 350. Lightly grease a 13x9 pan. With a mixer combine cake ingredients and mix well. Pat into bottom of pan. Beat cream cheese until smooth, add eggs and vanilla. Add conf. sugar and beat well. Beat in butter slowly. Pour evenly over cake mixture. Bake for 45 minutes. You want the center to be a little bit gooey so don't overbake.
Variations: Pumpkin Gooey : Add 1 ( 15 oz. ) can pumpkin and an extra egg to filling mix. This is also good using a spice cake mix
Pineapple : Add a 20 oz. can crushed pineapple, drained and an extra egg to filling
Lemon : Use a lemon cake mix ; add the juice and zest of 2 lemons to filling
Carrot ; Use a spice cake mix; add 1 c. chopped nuts and 1 1/2 c. finely shredded carrots to filling
Peanut Butter: Use a chocolate cake mix ; ad an extra egg and 1 cup creamy peanut butter to filling
Death by Chocolate : Chocolate cake mix; 1 c. chocotate chips and 1 c. chopped nuts to filling
Banana: add 2 ripe bananas mashed and an extra egg to filling
Chippy: Stir in 1 c. of your favorite chips to filling or 1/2 c. of 2 different kinds
Butter Pecan: Use butter pecan cake mix ; stir 1 c. toasted pecans into filling
Favorite Fruit: on top of filling spread 1 can of your favorite pilling before baking or add 1 c. of your favorite fruit and an extra egg to filling. Blueberries are my favorite!