cream cheese recipe?

Question

i have a block of cream cheese that i need to use because it expires in a few days. does anyone know any simple cream cheese recipes that doesnt have a lot of ingrediants in it (i dont want to go to the store to get anything)

thankyou!

Answer 1

Wrap it tightly and freeze it until you're ready to use it!
.

Answer 2

well i don't know how much cream cheese you have but with some sugar, flour, vanilla and eggs you can make some cheese cake "muffins"
2 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract or almond extract
2 eggs
Put it in a muffin pan and cook for about 20 minutes at 350 or until they set. I usually melt a little peanut butter and chocolate and top it with that. They turn out really good and its simple. Good luck and most importantly have fun!

Answer 3

This CREAM CHEESE BROWNIE RECIPE is made with a cake mix.
INGREDIENTS:
18 ounce chocolate cake mix
1/2 cup butter, melted and cooled
2 eggs, divided
1/2 pound (1-1/2 cups + 3 tablespoons) powdered sugar
8 ounce package cream cheese, softened
PREPARATION:
Preheat oven to 350 degrees F. Grease 9 x 13 baking pan. Combine cake mix, butter and 1 egg. Place into prepared pan. Cream egg, powdered sugar and cream cheese. Spread on top of mixture in pan. Bake for 25 minutes

Answer 4

This makes for a great fruit dip for parties! 1 tin condensed milk 1 block of cream cheese 1 x 300ml carton of whipping cream Galliano to taste. Beat the cream cheese and condensed milk till it is smooth. Whip the cream and fold through the cream cheese/condensed milk mix Now add the Galliano! This is the best bit so don't be shy on it! Chop up your fruit - I have found strawberries banana and pineapple very popular as a dipping fruit or alternatively you could pour it over fruit salad as a sauce. Please keep it away from the kiddies though as it can be quite intoxicating!

Answer 5

Make simple sugar cookies with some cream cheese frosting.

Sugar cookies:
* 3 1/4 cups all-purpose flour
* 1 1/2 cups white sugar
* 2/3 cup shortening
* 2 eggs
* 2 1/2 teaspoons baking powder
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1 cup egg white (optional)
1. Mix first 8 ingredients in a large bowl at medium speed until well mixed.
2. Shape dough into a ball and wrap with waxed paper. Refrigerate 2 to 3 hours until easy to handle.
3. Preheat oven to 400 degrees F. Lightly grease cookie sheets.
4. Roll out half of the dough at a time on a lightly floured surface. Keep the remaining dough refrigerated. For crisp cookies, roll paper thin. For softer cookies, roll 1/8 to 1/4 inch thick.
5. With floured cookie cutters, cut dough into various shapes. Re-roll dough trimmings and continue to cut shapes.
6. Place cookies 1/2 inch apart on greased cookie sheets. To glaze, brush tops of cookies with heavy or whipping cream or with an egg white slightly beaten with 1 tablespoon of water.
7. Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown. Remove cookies and cool completely.

Cream cheese frosting:
* 2 (8 ounce) packages cream cheese, softened
* 1/2 cup butter, softened
* 2 cups sifted confectioners' sugar
* 1 teaspoon vanilla extract
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Good luck!

Answer 6

TENDER-FLAKY CREAM CHEESE PASTRY
(EASY)

1 (8 oz.) pkg. cream cheese
1 c. butter
2 c. flour
1/2 tsp. salt

Combine softened cream cheese and butter, mixing until well blended. Add flour and salt; mix well. Form into ball; chill for 1 hour. Divide dough in half. On lightly floured surface, roll out each half to 12 inch circle. Place in 2 (9 inch) pie plates. Trim and flute edges; prick bottom and sides with fork. Bake at 450 degrees for 12 to 15 minutes or until golden brown.

Answer 7

Tis the season for cheese balls!

Easy Cheese Ball

* 2 (8 ounce) packages cream cheese
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 cup chopped nuts

1. In a large bowl, mix together cream cheese and salad dressing mix. Shape into 1 large ball and roll in chopped nuts.
2. Refrigerate cheese ball for several hours or overnight.
You can also roll it in paprika if you don't want nuts.

Answer 8

Cream Cheese Fudge

This is an easy fudge to whip up, made with cream cheese, a little butter, almond bark or white chocolate, and nuts.

INGREDIENTS:

1 package (8 ounces) cream cheese, softened
2 tablespoons butter
2 pounds white almond bark (white dipping chocolate), cut in small pieces
1 cup chopped pecans or walnuts

PREPARATION:

In a mixing bowl, beat cream cheese until light and fluffy; set aside. In top of double boiler, melt butter. Add almond bark; heat, stirring, until melted and smooth. Pour over cream cheese; beat until smooth and glossy, about 8 minutes.

Stir in chopped pecans; pour into a greased 9-inch square pan. Store cream cheese fudge in refrigerator. Makes about 5 dozen pieces.

http://southernfood.about.com/od/fudgerecipes/r/bl40214v.htm

Simple Brownie Cream Cheese Squares

A mix makes this pretty domino colored square an easy to prepare addition to your Christmas tray. No frosting required.
by Chef Dee

2 (20 ounce) boxes fudge brownie mix
2 eggs
1/2 cup oil
1/2 cup water
TOPPING
8 ounces cream cheese
2 eggs
1 teaspoon vanilla
1 cup white sugar
1/4 cup flour
1 cup mini chocolate chips

NOTE: Your purchased brownie mix should make an 8x8 pan, and you will need 2 of these for an 11x16 pan. The above ingredients for the brownies were those particular to my mix, just follow the directions on the back of the box. The cream cheese, while swirled in slightly, should remain on top as this is your "frosting".
With a wooden spoon, beat brownie mix,
eggs, oil and water together.
Spoon into a Pam sprayed 11x16 pan.
Beat softend cream cheese, eggs, and vanilla together until smooth.
In a small dish, stir the sugar and flour together, then beat into the cream cheese mixture.
Drop spoonfuls of this topping onto the unabaked brownie.
Run a knife across and down the mixture until it is marbeled over the brownie.
Sprinkle with mini chocolate chips.
Bake at 350 for 25 to 30 minutes, until set.
Chill unitil firm, cut 6 down and 10 across.

http://www.recipezaar.com/147295
(*-*)

Answer 9

If you have some chips (potato is the best for this), some crushed pineapple and your creamcheese, you are set!
Mix all the above (minus the chips) together/ chill and then enjoy this amazing dip.
note:: I use a small can crushed pineapple, juice and all and just use a fork to mash the cream cheese and pineappple together with. I let it sit until chilled (but I have been known to eat this without waiting a minute--though it's a bit better cold)
It's soooo good--you'd be surprised-- enjoy!

Answer 10

Chili Cream Cheese Dip

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) chili
1/2 cup KRAFT Shredded Cheddar Cheese

SPREAD cream cheese onto bottom of microwaveable pie plate; top with chili and Cheddar cheese.
MICROWAVE on HIGH 45 sec. to 1 min. or until Cheddar cheese is melted. Sprinkle with cilantro.
SERVE with assorted NABISCO Crackers.

Answer 11

Cream Cheese Clouds
Prep Time: 10 min Total Time: 35 min Makes: 12 servings 1 can (16.3 oz.) refrigerated buttermilk biscuits 1/2 cup sugar 1 Tbsp. ground cinnamon 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 12 cubes 1/4 cup (1/2 stick) butter, melted PREHEAT oven to 350°F. Separate dough into 12 biscuits; press or roll each to 1/4-inch thickness.

MIX sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in the cinnamon sugar. Place 1 cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place, seam sides up, in lightly greased muffin pan. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.

BAKE 15 minutes or until golden brown. Serve warm.



or


Cream Cheese Flan
Prep Time: 20 min Total Time: 4 hr 20 min Makes: 8 servings 2 cups sugar, divided 1 can (12 oz.) evaporated milk 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut up, softened 5 eggs 1 tsp. vanilla Dash salt PREHEAT oven to 350°F. Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.

PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.

BAKE 50 min. to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.

REFRIGERATE several hours or unti chilled. When ready to serve, invert pan onto serving plate to unmold flan. Store any leftovers in refrigerator.