I need a reciprspe with lots of cream cheese!?

Question

Thanks!

Answer 1

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.


BLUEBERRY CREAM CHEESE DESSERT

CRUST:

1 cup chopped pecans
1/2 cup butter, melted
1 cup flour

FILLING:

8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip

TOPPING:

4 cups blueberries, fresh or frozen
1 cup sugar, divided
3 tablespoons cornstarch
1/4 cup water

Combine crust ingredients; spread in a 9 x 13-inch pan and cook for 15 minutes at 350 F. Cool.
Cream together the cream cheese and powdered sugar. Fold in Cool Whip.

Spread over cooled crust.

Combine 1/2 cup sugar and cornstarch in a saucepan. Add water then 2 cups of the blueberries. Cook over medium heat. stirring constantly, until thickened and translucent. Crush some of the blueberries as they cook.

Remove from heat and add remaining sugar and blueberries. Cool. Spread over cream cheese filling and chill.

Serving Size: 12


PEPPERONI AND CREAM CHEESE PINWHEELS

3-4 fajita sized flour tortillas
10 slices pepperoni
2 T. Kraft Shredded Parmesan, Romano, and Asiago (in dairy section)
4 oz softened cream cheese
1/8 t. dried minced onions
1/16 t. garlic salt
dash or 2 of pepper
¼ t. freeze-dried or fresh chives
dash chili powder
¼ t. parsley flakes
smidgen dill weed
smidgen oregano
dash Hidden Valley Ranch Seasoning

Dice up pepperoni. Mix all ingredients except flour tortillas in a small bowl. Stir together well. Spread onto flour shells. Roll up then put in refidgerator or freezer until cream cheese is firm. Slice up into desired pieces. Enjoy!

Answer 2

cream cheese stuffed mushroom recipe from allrecipes.com

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Answer 3

No Bake Cheesecake
4 cups graham cracker crumbs
1-1/2 stick melted butter
1/2 cup sugar
mix well and press in bake pan
2 bars cream cheese softened
1 cup powder sugar
1 large tub whip cream
mix cream cheese and powder sugar until fluffy add whip cream, spread over crust
Top with your favorite pie filling Chill couple hours

Answer 4

FRUIT DIP

8 oz cream cheese - softened
1 (7 oz) jar marshmallow creme
1 tsp vanilla

Mix all together and serve with fruit. Very good with cantaloupe, honeydew, apples, oranges, grapes, etc.

Answer 5

I ate this breakfast pancake at a restaurant, it was filled with cream cheese topped with rasberries, english cream, a bit of honey and rasberry coulis. It was in a Cora Déjeuners in Canada.... Mmmm, delicious! (Drooling)

Answer 6

sry i dont actually have a recipe for you but i like to use this recipe site alot, i find it quite useful. good luck
its the recipelink.com

Answer 7

WHAT KIND FOR SUPPER ,LUNCH, BREKFST?