…Recipies that is.
I managed to acquire a large amount of cream cheese due to an fortunate shopping incident.
What are your favorite recipes, dessert or otherwise??
I haven’t tried it, but I recently read a recipe for chicken cream cheese enchiladas that had shredded cooked chicken mixed with cream cheese and some salsa, rolled in tortillas, and covered with sauce and baked.
I’m thinking about trying it. Sounds like it couldn’t turn out too badly.
I add some to pimiento cheese, which I make thusly. Note that I don’t measure anything; it’s to-taste:
-Throw a clove or two of garlic into the food processor and process.
-Add about 6 oz of extra-sharp cheddar, in big cubes.
-Add a big chunk, maybe 3 oz., of cream cheese.
-Add some cayenne and some cumin and some paprika.
-Add a few forkfuls of pimientos.
-Add a spoonful of mayo.
-Process.
Also, this is the best cheesecake I’ve ever had (warning PDF). It’s the cordon Rose recipe, for folks who’ve heard of it: flourless, thickenerless, absolutely delicious. Make it without the cornstarch. You won’t regret it, I promise!
One tip: when lining the pan with foil, be ridiculous in the amount you use. You really really don’t water to seep into the pan.
Scramble three eggs on medium heat and add a couple of healthy globs of cream cheese near the end and cut it into the eggs. Season with hot sauce of your choice.
My aunt makes this dip and everyone usually goes crazy for it. It’s very simple but it’s like crack, if you like it you can’t stop eating it.
1 brick cream cheese
1 cup mayo
1 package finely shredded cheddar - 8oz
1 packet Hidden Valley ranch DRESSING, not dip mix, and not buttermilk, just the regular ranch. and it has to be dressing. for some reason this is important, at least that is what my aunt said 
Use a hand mixer and blend it all together, stick in fridge awhile, then serve with crackers, pretzels, veggies, etc.
We go through a lot of cream cheese. We put it on bagels and crackers (bonus if there’s any smoked salmon in the house), dip tortilla chips in it . . . it also goes great on toast and English muffins.
Who needs recipes??
No, no, no.
It’s creamed cheese. Remember? Don’t make me dig up the link.
Creeeeeeammmmeed cheese.
CreamED cheese.
C-R-e.a.m.e-D cheese that spells “creamed cheese”
It’s cheese that’s been creamed, don’tcha know.
Creamed Cheese.
That said,
- Get a rock salt bagel (or a “salt” bagel, which is the same thing with a less interesting name)
- Toast it lightly
- Spread cream cheese* thickly on it.
- Take lox (or “nova lox”, if you can’t get lox–which you can’t outside of New York–the difference is lox is saltier)
- Take the tomatoes people will be telling you to put on the sandwich and save them for a pizza or something. No tomatoes.
- Put thinly sliced red onion, butter lettuce and capers (if you really want the salt/bread/cream cheese/salty fish/veggies/briney little salt bombs experience) on top
- Pour yourself a cold glass of Dr. Brown’s Cream Soda.
- Nirvana.
I hate you for reminding me of that thread. Taking longer than we thought indeed.
If you don’t mind a labor-intensive project you can try the creamcheese/stilton phyllo dough triangles I wrote about a few weeks ago. The are so, so worth the effort.
Agreed, just cut it up and eat a piece each morning for breakfast with coffee.
Cheesecake!! It is not as hard to make as people make it out to be.
If you’re a food purist and can a.) keep this cold for serving and b.) eat this quickly, then you’ll make it with real whipped cream. If you just like tasty eats, Cool Whip is the way to go!
Cheesecake Dip:
4 ounces cream cheese, softened
1/4 cup sugar
1/4 cup milk
1 teaspoon vanilla extract
3 cups sweetened whipped cream or 1 eight ounce tub whipped topping, thawed
Beat cheese, sugar, and milk and vanilla until well blended and smooth. Fold in whipped cream/topping. Serve/keep cold.
This cream cheese pound cake is wonderful. It has an unusual baking procedure, but it is worth the trouble.
My sister makes a fantastic stroganoff by simmering stew beef and a diced onion in beef stock. After simmering until the beef is tender, add 16 ounces of creamed cheese (especially the onion and chive kind). Continue to simmer, stirring occassionally, until the cheese is melted and makes a sauce with the beef broth. Serve over noodles.
It’s really wonderful.
StG
Not a receipe but it sure is good eating; Tabasco Pepper Jelly poured over cream cheese with Wheat Thins.
Thanks! I missed that thread.
Hilarious. Now I can incorrectly correct people too.
I mix a tub of cream cheese with chili and heat on the stove for a quick nacho dip. Yummy.
Man, that was one big exercise in pig-headedness, wasn’t it?
My family recipe:
Take 11 ounces of the stuff.
Add 10 ounces of cheddar cheese (the sharper the better), shredded.
And 3 ounces of roquefort cheese.
Add a half cup of dried parsley (the stuff from the spice aisle)
And a tablespoon of grated onion
Plus a couple of dashes of worcestershire sauce.
And a half-cup of chopped pecans if you like (we omit, as we have food allergies).
Mix to death in a food processor or preferably a heavy-duty mixer - our processor bowl is not large ebough to do the whole recipe at once.
Shape into a ball and chill in the fridge until firm.
Roll said ball in a mixture of more dried parsley and ground pecans (again we omit the pecans due to allergies).
Let flavors meld for 24 hours (it’s not a taste treat if you try to nosh immediately).
Serve with crackers.
The cheese ball can be frozen - in fact I usually double the recipe and freeze half. My mom used to double it and make three individual balls, and give them out as Christmas gifts.
Keeps a week or so in the fridge. We found out - ONCE - that it will get fuzzy after much longer than that (it usually doesn’t last long enough for spoilage to be a problem).
These are great! I’ll have to try them.
We have had Cheesecake, dip and so on for awhile, I was just wondering if there were other cream cheese favorites that I was missing!
lieu that is my SO’s favorite way to eat it, he doesn’t understand why we shouldn’t eat all of it this way!
Thanks for the replies!
Btw: it is cream cheese, says so on the box and that’s what I’m calling it… Harrumph 