Roomie was making a recipe that required a lot of cream cheese. All of us bought some, and none of us took it off the grocery list. One even bought a Costco-sized brick of it.
I’ve got a metric ton of cream cheese to use up here. What recipes would you suggest?
How many pretzels you got? I’ll be right over.
Google “New York cheesecake”.
If you still have any left make a crescent roll veggie pizza and PM me with your address 
^ Hey, I saw him first!
This. Now, tradition states that you double the recipe and use an (premade) oreo crust. It makes two pies (when doubled), but my aunt would rather make two than throw out half a thing of cream cheese.
When the tradition was passed to me, I added a ton of hershey’s syrup to it and some Tippy Cow Mint Shamrock Mint (like Rumchata, but mint).
Another idea is a dip that I make. Cream cheese, sour cream, sun dried tomatoes, basil and a few other odds and ends. Run it all through a food processor and it’s great on anything (sandwiches, burgers, pita chips, pretzels).
Boil some flat egg noodles or other pasta in salt water until al dente. Drain and put into a hot pan with some EVOO and butter. Stir until the noodles are coated, then stir in gobs of cream cheese until it melts. Add some whole milk to make a thick sauce. Season to taste with garlic, parsley, chives, and freshly ground pepper.
Shrimp Dip
8oz of cream cheese
1 T of milk
Squirt of lemon juice
1/2 lb of bay shrimp (the little ones)
2-3 tsp of green onions
crushed red pepper to taste
Blend cream cheese, milk, lemon juice until smooth. Stir in shrimp and use seasonings to taste. Let sit in refrigerator 2 hours to overnight for best flavor.
I usually serve with veggies and potato chips. I also usually double the recipe. Sometimes I use a little crab too. Yum.
What I had planned for my cream cheese was low-carb crepes–> beat together 2 eggs and 2 oz cream cheese. Pour in small portions into a non-stick pan and cook like pancakes.
Icing for cinnamon buns.
Stuffed jalapenos!
Cut your jalapenos in half and clean out the ribs/seeds.
Fill each half with cream cheese
Wrap a slice (or half slice) of bacon around each half pepper and secure with toothpicks
Bake in a 375 degree oven for 15-20 minutes or until your bacon is cooked to your liking and your peppers start to caramelize
Basically poppers with bacon instead of breading.
Dayum Skippy! That’s exactly how I do them (in summer on the bbq). The more of the rib you leave in, the hotter they’ll be. Those and the pretzels from upthread, and some beer. What time should we be over?
Second. I always add some cream cheese when I make my baked mac and cheese. Gives a bit of tang to it.
cheese ball!
8 oz cream cheese
1 c finely shredded sharp
cheddar or any strong flavored cheese
1 Tbsp dry ranch seasoning powder
other fun crap to taste: sun dried tomato bits, bacos or actual bacon, nuts, spices, peppers, olives, whatever.
smush everything all together with your hands and then after it’s all combined nicely, roll it into a ball or a log and either leave it, or roll it in more cheese or nuts or bacon bits or chives or whatever.
best with pretzels or really good solid chewy strong bread. if you end up needing to refrigerate any leftovers, let it warm up for a smidge when you take it back out before digging back in.
Cookie/cake/brownie frosting. Bake away!
Feathered Corn (no idea)
Combine 1-2 cans diced green chilis, 8oz of cream cheese, 1/4-1/2 c of milk, and a bag of frozen corn in casserole dish. Mix well (you might want to microwave it a bit to melt the cream cheese). Bake at 350 for 25-30 minutes. Some people like a little crushed red pepper and garlic in theirs.
Put a couple of chopped scallions into an 8-inch skillet with some butter or olive oil, let it sizzle for a second, then turn heat to low, beat 4-6 eggs (S&P) and pour over. Sprinkle in small chunks of cream cheese, cover, and cook like an ordinary frittata. Simple and really good brunch or light supper dish.