What is a good recipe using cream cheese?

Question

Both savory dishes and desserts are welcome! Thank you!

Answer 1

These are absolutely divine.
Easy Oreo Truffles
1 pkg -18oz Oreo chocolate sandwich cookies, divided
1pkg (8oz cream cheese, softened
2 pkg ( 8oz each) Baker's semi sweet baking
chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use (I use a blender or you can put them in a resealable plastic bag and use a rolling pin to crush them.)
Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into balls, about 1 inch in diameter. Dip balls in chocolate; place on wax paper- covered baking sheet.
Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about an hour.
Store covered in refrigerator. Makes approx 40-50 truffles
You will have some leftover cookie crumbs. I just put them in a freezer bag and put them in the freezer. We like to use the crumbs with ice cream.
For easy dipping, place truffle ball in melted chocolate to coat; Lift truffle from chocolate using two forks (this will allow extra chocolate to run off) before placing on wax paper
I also substituted mint Oreo. I had to tweak it a little bit because there are less oreos in the 18 oz pkg.

Answer 2

CRAB AND CREAM CHEESE WONTONS

1 pkg Philadelphia Cream Cheese
1 can crab meat, drained
2 T flour
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.

Answer 3

Stuffed bell peppers. Italian guy told me this Northern Italian, don't know but is good and meatless for those who don't eat meat.

Cut the tops off and remove seeds from bell peppers or use poblano peppers if you want it spicy..Save tops.

4 cups cooked rice, cooled to room temp. Good way to use leftover rice.

2 pkg cream cheese ( I use 3 ) cut into small cubes.

About 1/2 cup chopped fresh herbs Oregano or marjoram, maybe a little chive or green onion tops.

Mix rice, herbs and cream cheese.
Fill peppers, put the tops back on and bake 350 deg F. until peppers are tender, about 50 minutes

Answer 4

Really great jalapeno poppers.

Cut a bunch of jalepenos in half and scrape out the seeds. Put cream cheese in the halves, and wrap each half with a half strip of bacon. (try to get the bacon to cover the cream cheese so it won't drip out in cooking).

Put under the broiler til the bacon crisps. Gently flip over so the cheese doesn't run out, and crisp the other side of the bacon.

Serve and enjoy.

I have served these a couple of times, and the compliments just flow!

Answer 5

Staags chili and cream cheese! Just put the chili in the pan and wait for it to get warm, then add cream cheese and mix until it turns a orange color. Eat with tortilla chips. It is sooo good! Everyone I know loves it!

Answer 6

Here's a whole list of recipes using cream cheese, including ratings & tips on most of them:
http://allrecipes.com/Search/Ingredients.aspx?WithTerm=&SearchIn=All&Wanted1=cream+cheese

Recipes with cream cheese range from appetizers to desserts, so i guess it depends on your taste and what course you're using it for.

Answer 7

I remember my Mom would take a hunk of cream cheese and roll it in pecans or walnuts then place crackers around it for a dip/spread. She also would roll it in olives for the same result. I don't like cream cheese but it must have been delicious because people ate it up at parties.

Answer 8

Pesto Cream Cheese Dip:

1¼ hours 10 min prep
12 servings

1 (8 ounce) container philadelphia soft cream cheese spread
1/3 cup prepared pesto sauce
2 tablespoons grated parmesan cheese
1 tablespoon chopped pitted ripe olives
1 tablespoon diced pimentos

1. Mix cream cheese, pesto and Parmesan cheese.
2. Add olives and pimento.
3. Refrigerate at least one hour.

Answer 9

I have a layer dessert that's really quite good:
Mississippi Mud
what you'll need:
two 8 oz containers of cool whip
one stick of philly cream cheese
one box of grahm crackers
one small box of INSTANT chocolate pudding
some powdered sugar
some chocolate chips

1)Layer grahm crackers on the bottom of a 9x13 cake pan.
2)mix one 8 oz. container of cool whip with one stick of philly cream cheese, add powdered sugar until you like how it tastes spread over grahm crackers.
3) layer of grahm crackers.
4) make one small box of instant chocolate jello pudding, spread over grahm crackers.
5)layer of grahm crackers.
6) spread one 8oz container of cool whip across.
7) sprinkle mini chocolate chips across the top.
refrigerate until set, cut and serve!

I've brought this to many parties and get-togethers, it's always a hit! I hope you enjoy!

Answer 10

Triple-Layer Carrot Cake w/ Cream Cheese Frosting

Ingredients:

Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins

Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract
preparation

For Cake:
Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)


For Frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.