http://www.recipelink.com Annie, TX (9:11:01 pm) : Salsa Shrimp Dip
1 8 oz. pkg. Fat Free Cream Cheese, softened
1/2 c. salsa
1 6oz. pkg. frozen cooked tiny shrimp, thawed (1 1/2 c.)
*I've also used 2 cans canned shrimp, drained
Spread Cream cheese on serving plate. Top with salsa and shrimp. Serve with
low-fat
tortilla chips or assorted cut-up veggies.
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Betsy, NY (9:13:48 pm) :
Philly Pesto Dip
1 package (8 oz) Cream Cheese, softened
3 tablespoons milk
1/3 cup pesto sauce
Beat cream cheese with electric mixer until smooth. Blend in pesto sauce.
Refrigerate. Serve with cut up vegetables, breadsticks, or chips.
From Favorite Brand Name Recipes
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Betsy, NY (9:22:13 pm) :
Corn Casserole
From: Cookbook USA CD
2 cans shoe peg corn, drained
1 sm. can chopped green chilies
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. melted margarine
1/4 c. milk
Salt & pepper to taste
Stir all ingredients together and cook in uncovered casserole in 350 degree
oven for approximately 30 minutes or until bubbles. Recipe may be doubled.
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Annie, TX (9:28:58 pm) : Creamy Bow Tie Primavera
8 oz. uncooked bow tie pasta
1 c. each broccoli flowerets and sliced carrots
1 8oz. pkg. Fat Free Cream Cheese, cubed
3/4 c. skim milk
1/4 c. fat free parmesan cheese
1/4 c. chopped green onions
1/2 t. each garlic salt and Italian seasoning
Prepare pasta as directed on package, adding broccoli and carrots to water
during last 5
minutes of cooking time. Drain.
Stir cream cheese, milk, grated topping, onions, garlic salt and Italian
seasoning in large
saucepan on low heat until smooth.
Add pasta and vegetables; toss lightly.
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(9:31:23 pm) : HOT CRAB DIP
1 pound fresh backfin lump crab meat
12 ounces cream cheese
2 tablespoons Old Bay seasoning
1 1/2 teaspoon cayenne pepper
1/4 cup half and half
1/2 teaspoon Worcestershire sauce
6 to 10 thin slices Swiss cheese
Place crab meat and cream cheese in large bowl. Mix on lowest
speed of electric mixer until crab is shredded and cream cheese is
well mixed with crab. Add Old Bay seasoning, cayenne pepper,
half and half and Worcestershire sauce. Mix for an additional
minute.
Spread into a shallow baking dish and top with Swiss cheese slices.
Bake at 400 degrees until cheese is melted and bubbly around the
edges, about 20 minutes.
Serve immediately with bagel chips and lemon wedges.
Makes 6 to 8 appetizer servings.
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Betsy, NY (9:32:37 pm) :
From: af961@james.freenet.hamilton.on.ca (Helen Peagram)
Newsgroups: rec.food.baking
Title: Reisman's Chocolate Coffee Tiramisu
Categories: Cakes
Yield: 4 Servings
1 1/2 c 5% ricotta cheese,
1/2 c Light cream cheese,
1/2 c Granulated sugar,
3 tb Cocoa,
1 Egg yolk
1 ts Vanilla
3 Egg whites
1/3 c Sugar
3/4 c Coffee *
3 tb Chocolate liqueur
16 Lady fingers
*I'm not fond of coffee, so I would probably replace this with an equal
amount of unsweetened hot chocolate.
Use a 9 inch square baking dish sprayed with vegetable spray.
In a food processor, combine ricotta cheese, light cream cheese, granulated
sugar, cocoa, yolk and vanilla until smooth and Transfer to bowl
In a bowl beat 3 egg whites until soft peaks form gradually add 1/3 cup
granulated sugar and continue to beat until stiff. Gently fold the whites
into the ricotta mixture
Combine 3/4 cup strong, prepared coffee 3 tb. chocolate or coffee-flavoured
liquer put 16 lady fingers in bottom of a dish sprinkle with half of the
coffee- liquer mixture.
Spread half of ricotta mixture on top repeat layers over and chill for at
least 3 hours, or overnight.
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SueA, CA (9:33:06 pm) : { Exported from MasterCook Mac }
Easy Spicy Dip
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Appetizers
Amount Measure Ingredient Preparation Method
8 ounces cream cheese
12 ounces salsa or picante sauce
Bring cream cheese to room temperature and blend with picante sauce. Serve
with chips. Refregerate if using later.
ญญญญญ
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CarolB, Fl (9:35:08 pm) : CRAB RANGOON
* pound crabmeat, drained & chopped * pound cream cheese, room temperature
* tsp A-1 steak sauce * tsp garlic powder
2 * to 3 dozen won ton wrappers 1 egg yolk, well beaten [or water]
oil for deep frying Chinese mustard
or red [sweet & sour, or plum} sauce
Combine crabmeat, cream cheese, A-1 sauce and garlic powder. Heap 1
teaspoonful crabmeat
mixture in center of one won ton wrapper. Gather edges together, moisten
with egg and pinch or
twist to seal. Heat oil in electric fry pan or skillet to 375 degrees F. Fry
in bunches until golden
brown, about 3 minutes. Drain on paper towels. Serve hot with Chinese
mustard or red sauce.
Makes 2 * to 3 dozen.
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SueA, CA (9:35:25 pm) : { Exported from MasterCook Mac }
Cheese Spread
Categories: Appetizers Cheese
Amount Measure Ingredient Preparation Method
8 ounces cream cheese softened
3 ounces blue cheese crumbled
1/2 cup pitted dates chopped
1 cup walnuts (divided use) chopped
Combine cream cheese, blue cheese, dates 1/2 cup walnuts and sherry. Form
into 1 ball. Roll in reserved 1/2 cup walnuts. Chill and serve with
crackers.
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CarolB, Fl (9:38:09 pm) : Maple Pecan Pumpkin Cheesecake
Makes 16 servings
Crust:
1 3/4 cups pecan shortbread cookie crumbs (12 to 14 cookies)
4 teaspoons butter, melted
1/2 cup finely chopped pecans
Filling:
3 8-ounce packages cream cheese, softened
1 1/4 cups packed light brown sugar
1 16-ounce can (13/4 cups) solid pack pumpkin
2 eggs
1 5 3/4-ounce can (2/3 cup) evaporated milk, undiluted
2 tablespoons cornstarch
1 1/2 to 2 teaspoon maple flavoring
1/2 teaspoon cinnamon
Topping:
1/2 cup chopped pecans
1/4 cup packed light brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring
Preheat oven to 350 .
Crust: In small bowl, mix cookie crumbs and butter. Press onto bottom and
1-inch up side of 9-inch springform pan. Sprinkle
with pecans. Bake in preheated oven until golden, 6 to 8 minutes. Do NOT
allow to brown. Remove from oven and cool.
Filling: In a large bowl with electric mixer at medium, beat cream cheese
and sugar until creamy. Thoroughly beat in pumpkin,
eggs, evaporated milk, cornstarch, maple flavoring and cinnamon. Pour into
prepared crust. Bake in preheated oven until edge
is set, about 55 minutes.
Topping: In small bowl, stir together pecans, sugar, butter and maple
flavoring. Sprinkle evenly over top of cheesecake. Return
to 350 oven until top is bubbly, 5 to 10 minutes. Cool in pan on wire rack.
Refrigerate until well chilled, several hours or
overnight.
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sandy m (9:45:34 pm) : Here is a recipe my family loves:
CREAM CHEESE BALL
2 LARGE PKG. CREAM CHEESE
1 BUNCH OF GREEEN ONIONS(CHOPPED)
2 PKGS. OF DELI SLICED MEAT (HAM, CHICKEN, OR ANY COMBINATION)
GARLIC AND SEASONING SALT
CHOP THE MEAT UP IN VERY SMALL PIECES
COMBINE ALL THE ABOVE IN A BALL AND ROLL IN SHREDDED CHEDDAR CHEESE. SERVE WITH RITZ CRACKERS. EASY AND SO GOOD
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Risa G., NJ (9:48:36 pm) : A really delicious cheesecake recipe. The perfect
use for cream cheese in my book:
Marbled Cheesecake Brownies
Chocalatier Magazine
Makes 15-20
6 ounces semisweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
16 ounces cream cheese, softened
2 cups granulated sugar, divided
4 large eggs, at room temperature
1 tablespoon vanilla extract, divided
1 cup (2 sticks) unsalted butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
1.Position a rack in the center of the oven and preheat to 350 degrees F.
Line a 13-by-9-inch baking pan with aluminum foil so that the foil
extends 2 inches beyond the long sides of the pan. Lightly butter the
bottom and sides of the foil-lined pan.
2.Melt the chocolates according to the melting instructions in the
Chocolate Melting Tips. Cool the chocolate for 10 to 15 minutes, until
tepid.
3.In a large bowl, using a hand-held electric mixer set at medium speed,
beat together the cream cheese and 1/3 cup of the sugar until smooth.
Beat in one of the eggs and 1 teaspoon of the vanilla until combined.
4.In another large bowl, using a hand-held electric mixer set at medium
speed, beat the butter and remaining 1 2/3 cups of sugar until combined.
One at a time, beat in the remaining 3 eggs, beating well after each
addition. Beat in the melted chocolate and the remaining 2 teaspoons
of vanilla extract. On low speed, beat in the flour and salt, just until
combined.
5.Scrape all but 1 cup of the chocolate batter into the prepared pan and
smooth the top with a rubber spatula. Spread the cream cheese mixture
evenly over the batter. Spoon the reserved chocolate batter over the
cream cheese mixture. Using a table knife, pull it through the layers
of batter with a slight lifting motion, in a zigzag pattern to create a
marbleized pattern. Bake for 30 to 40 minutes, or until a cake tester or
toothpick inserted 2 inches away from the
center comes out with a few moist crumbs clinging to it.
6.Cool the brownies in the pan set on a wire rack. When the brownies are
completely cooled, using the two ends of the foil as handles, lift the
brownies out of the pan. Cut into squares.
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Betsy, NY (9:51:14 pm) :
From: Jody,Laurie & Jane macpooh@gte.net
Newsgroups: rec.food.cooking
Surprise Carrot cake
1 8 oz. cream cheese
1/4 c. sugar
1 egg beaten
----------------
2 c. flour
1 3/4 c. sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 c. oil
3 egg beaten
3 c. shredded carrot
1/2 c. chopped nuts [you can leave out, I do]
Combine cream cheese, sugar and egg, mixing until well blended. Set
aside.
Combine dry ings.. Add combined oil and eggs, mixing just until
moistened. Fold in carrots and nuts. Reserve 2 c. batter; pour
remaining batter into greased and floured 9 inch bundt pan. Pour cream
cheese mixture over batter; carefully spoon reserved batter over cream
cheese mixture, spreading to cover. Bake at 350 degrees, 55 mins. or
until wooden pick inserted comes out clean. Cool 10 mins; remove from
pan. Cool compleatly. Sprinkle with powder sugar, if desired.
Frosting.......Cream Cheese...
1 3oz. cream cheese, softened
2 tbs. butter
2 tbs. milk
1/4 tsp. vanilla
dash salt
2 to 2 1/4 c. powdered sugar
Blend cream cheese and butter in small bowl. Add milk, vanilla and
salt. Mix well. Stir in enough powdered sugar until thick enough to
spread.
I have make this cake with out the cream cheese mixture and baked in a
9x13 pan, but is really good with it. Enjoy...Jane
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Risa G., NJ (9:51:36 pm) : In the NYC tri-state area (NY, NJ and CT), we're
big on bagels, especially on Sunday mornings with the Sunday New York Times.
Here are a few bagel toppers to go with them:
BAGEL TOPPERS
NEW YORKER
4 oz Whipped cream cheese
2 oz Smoked salmon; cut slivers
1 tb Sour cream
1 ts Fresh lemon juice
1 tb Fresh dill; minced or
1 ts Dillweed
1/8 ts Salt
1/8 ts Freshly ground pepper
MIDWESTERN
4 oz Whipped cream cheese with
-chives
2 oz Ham; diced
2 ts Honey mustard
1/8 ts Freshly ground pepper
CALIFORNIAN
1 c Ricotta cheese
1/3 c Radishes; diced
1/3 c Cucumbers; seed, dice
1/4 c Parsley; chopped
1/2 ts Salt
1/4 ts Lemon peel; grated
PIZZA SNACK
6 oz Can tomato paste
1 ts Dried oregano leaves
5 Whole wheat or white bagels;
-split
1/2 c Green bell pepper, mushroom,
-or black olives; chopped
3 oz Mozzarella cheese; shredded
This is for 4 bagels, halved and toasted. NEW YORKER-Combine cream cheese,
salmon, sour cream, lemon juice, dill, salt and pepper. MIDWESTERN-Combine
cream cheese, ham, mustard and pepper. CALIFORNIAN-Combine ricotta,
radishes, cucumbers, parsley, salt and lemon peel. PIZZA SNACK-Heat oven to
450~. In small bowl, combine tomato paste and oregano. Spread each bagel
half with 1T paste mixture. Place on ungreased cookie sheet. Top each with
bell pepper; sprinkle with cheese. Bake at 450~ for 6 to 8 minutes or until
cheese is melted
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Annie, TX (9:51:40 pm) : Salsa Corn Soup
1 1/2 c. chopped onions
2 T. reduced fat margarine
1 T. flour
1 T. chili powder
1 16 oz. pkg. frozen sweet corn, thawed
2 cups salsa (I used mild flavor)
1 13 3/4 oz can low-sodium chicken broth
1 4oz. jar diced pimentos, drained
1 8oz Fat Free Cream Cheese, softened
Cook and stir onions in tablespread in large saucepan until tender. Stir in
flour and chili
powder. Add corn, salsa, brith and pimentos. Bring to a boil; remove from
heat.
Gradually add 1/4 c. hot mixture to cream cheese in small bowl, stirring
until well
blended. Return to saucepan.
Cook until thoroughly heated. Do not boil. Top each serving with cilantro,
if desired.
Serve immediately. Makes 8 cups.
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Risa G., NJ (9:54:34 pm) : A friend of the family used to make the most
wonderful "mexican" style appetizer and it was really easy (although she
used to make the salsa from scratch and these days we have so many salsas on
the market):
1 8 oz. package of Philadelphia Cream Cheese
1/2 jar of salsa
chips
On a platter, place the cream cheese. Pour the salsa on top and place chips
around the outside of the plate.
Easy and delicious!!
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Velma TN (9:55:39 pm) : Sorry this isn't listed by ingredients, but this is
the way it is in my cookbook.
PUMPKIN CAKE ROLL
Beat 3 eggs on high speed of mixer for 5 minutes; gradually beat in 1 cup
granulated sugar. Stir in 2/3 cup pumpkin and 1 tsp. lemon juice. Stir
together 3/4 cup flour, 1 tsp. baking powder, 2 tsps. cinnamon, 1 tsp.
ginger, 1/2 tsp. nutmeg, and 1/2 tsp. salt. Fold into pumpkin mixture.
Spread in greased and floured 15x10x1-inch jelly roll pan. Top with 1 cup
finely chopped walnuts. Bake at 375 F degree oven for 15 minutes. Turn
out on towel sprinkled with powdered sugar. Starting at narrow end, roll
towel and cake together; cool. Unroll. For filling: combine 1 cup
powdered sugar, two 3-oz. packages cream cheese, 4 tablespoons butter or
margarine, and 1/2 tsp. vanilla; beat until smooth. Spread over cake;
reroll. Chill. Makes 8 servings.
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Risa G., NJ (9:56:14 pm) : Another good dip. I have eaten many things like
this one. This recipe is very close to one I used to make:
Smoked Salmon Dip
Yield: 4 servings
1 c Cream Cheese; Softened
1/2 c Sour Cream
1/2 c Lox Or Smoked Salmon; Cubed
1/4 c Fresh Chives; Chopped, OR
4 t Dried Chives; Crushed
2 tb Onion; White, Chopped
1/8 t White Pepper
1 t Whipping Cream
Beat the cream cheese to a smooth consistency and blend in the sour cream.
Mix in the lox thoroughly. Stir in all of the other ingredients. Cover
and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips,
Tomatoes, Radishes, Cucumber, Scallions, and Figs.
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Risa G., NJ (10:05:27 pm) : This one is from The Silver Palate Cookbook:
Pecan Cream Cheese
1/2 c. shelled pecans
8 oz. cream cheese, softened
1. Chop pecans coarsely in food processor fitted with a steel blade.
2. Add softened cream cheese and process until smooth. Scrape out with a
rubber spatula, cover, and refrigerate until ready to use.
Makes 1 cup.
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Risa G., NJ (10:08:37 pm) : For all the kids in the family (and the adults
too!):
Stuffed French Toast
Makes 4-6 servings
From 365 Foods Kids Love to Eat by Sheila Ellison
8 oz. cream cheese, softened
1-1/2 tsp. vanilla extract
1 tsp. honey
1/2 c. finely chopped pecans (optional)
1 loaf soft french bread
4 eggs, beaten
1 cup milk
1 jar apricot or peach preserves
1. Beat the cream cheese, vanilla and honey until creamy, and stir in the
pecans.
2 Cut the bread into one and a half inch thick slices. Cut a slit in each
slice, creating a pocket. Fill each pocket with one to two tablespoons of
the cheese mixture.
3 Mix the eggs and milk together in a small bowl. Dip the bread in the egg
and milk mixture, and fry on both sides. Top with preserves.
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SueA, CA (10:11:53 pm) : Two quickies
Chili Dip for surprise company
1 8 oz block cream cheese
1 number 2 can chili no beans
Mix together in a saucepan and heat over low heat until well blended and
warm.
Another is take softened cream cheese; spread on a cracker and top with a
little blob of jalapeno jelly. (At Christmas you can use tomato jelly and
jalapeno)
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Risa G., NJ (10:15:15 pm) : This one should be good in October or November
when Pumpkin is plentiful:
Savory Pumpkin Cheese Spread
Victoria Magazine 10/93 Issue
1 T. unsalted butter
1/2 c. chopped pecans
4(3 oz) packages of softened cream cheese
1-1/2 c. shredded sharp cheddar cheese (6 oz)
1/2 c. crumbled blue cheese (2-1/2 oz)
1 c. canned pureed pumpkin
2 garlic cloves, minced
2-4 T. sweet or dry sherry
Crackers to garnish
1. Line 3-1/2 to 4 cup mold with plastic wrap. In small skillet melt butter.
Saute pecans in hot butter 1 minute until golden. Set aside.
2. In large mixer bowl, beat cream cheese, cheddar cheese, blue cheese,
pumpkin, and garlic at medium speed of electric mixer until creamy. Beat in
enough sherry to make desired spreading consistency. Spoon into mold. Cover
and refrigerate until firm enough to hold its shape.
To serve:
1. Unmold spread on serving plate. Peel off plastic wrap. Lightly press
pecans atop spread. Surround spread with crackers.
Yield: 3-1/2 cups
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SueA, CA (10:19:28 pm) : { Exported from MasterCook Mac }
Morning Cookies
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Breakfast
Amount Measure Ingredient Preparation Method
1/4 cup butter or margarine
1/2 cup packed brown sugar
3/4 cup whole wheat flour
3/4 cup applesauce
1/2 cup rolled oats
1/3 cup wheat bran
1/4 cup nonfat dry milk powder
1 egg white
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup raisins
1/4 cup chopped walnuts
1/2 cup soft-style cream cheese or peanut butter
In a mixer bowl beat margarine or butter and brown sugar with an electric
mixer till well combined. Add whole wheat flour, applesauce, oats, bran,
milk powder, egg white, soda, cinnamon, baking powder, salt, and cloves.
Beat on low speed just till combined. Stir in raisins and nuts. Spray a
baking sheet with nonstick spray coating. Drop rounded tablespoons of dough,
2 to 3 inches apart, onto baking sheet. Spread dough so each cookie is about
2 inches across. Bake in a 375 oven 10 minutes or till set. Cool on a wire
rack. Spread bottoms of half of the cooled cookies with 1 tablespoon cream
cheese or peanut butter; top with remaining unfrosted cookies. Chill till
serving or wrap and freeze. frozen, let thaw in refrigerator overnight.
Makes 8 sandwich cookies.
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SueA, CA (10:42:17 pm) : Don't report me to the diet police for this one. I
found it while I was trying to get my old recipes on to the computer and it
had cream cheese in it.
Peanut Butter and Jelly Pie
1/4 cup stawberry or raspberry jam
1 package cream cheese (8 oz) softened
1 cup chunky peanut butter
1 cup confectioner's sugar
1 teaspoon vanilla extract
2 cups heavy cream
Additional heavy cream, whipped
Peanuts
9-inch graham cracker crust
Spread jam over bottom of pie crust set aside. In large bowl of electric
mixer, at medium speed, beat cream cheese and peanut butter until blended.
Beat in sugar and vanilla until smooth.
In small bowl of electric mixer, at high speed, beat 2 cups heavy cream
until stiff peaks form when beaters are raised. With rubber spatula, fold
whipped cream into cream-cheese mixture until no white streaks remain; pour
mixture into pie crust. Reirigerate until firm, about 2 hours. Garnish with
additional whipped cream; sprinkle cream with peanuts. If desired, cut a
large strawberry lengthwise into thin slices attached at the hull; use to
garnish pie.
Makes 8 servings.
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