8 oz whipped cream cheese
1/3 cup lemon juice
1 can Eagle Brand condensed milk
Blend until smooth with no lumps.
Pour into bowl and refrigerate for several hours.
Top with crushed graham crackers and/or whipped cream when serving.
12 oz cream cheese, softened
1 TB powdered Ranch dressing (1/2 small packet)
1/2 cup frozen onions/peppers, thawed and patted dry
1 small bell pepper, chopped
1 cup black olives, chopped
1/2 cup sweet jalapenos, chopped
Blend cream cheese and powdered dressing.
Stir in other ingredients.
Smooth on flour tortillas (fairly thick) and roll up.
Cover with plastic wrap and refrigerate until next day.
Makes 10 burrito size tortillas.
So easy to customize!
Frozen Stouffers Spinach Souffle, microwaved per instructions
1 roll of Crescent Rounds
Spicy Pimento Cheese from HEB Deli (couple of heaping spoonfulls)
Cream Cheese (heaping spoonfull)
Grated Cheese (your choice of flavors)
Bake bisuits until lightly brown in cupcake pan.
Remove from oven and use a spoon to press down the middle, making a cup shape.
Leave in cupcake pan at this point.
Return to oven to finish browning.
Turn off oven, remove pan and let cool.
Mix souffle, pimento cheese and cream cheese.
Add more cheeses to taste if needed.
Spoon into biscuit cups.
Top with grated cheese.
Return to oven until cheese melts.
1 cup fresh mushrooms, minced
1 TB minced garlic
2 TB margarine
12 oz jar marinated artichoke hearts, drained and chopped
10 oz frozen spinach, thawed
1 1/2 cups mayo
1 12 oz package of Kraft Expertly Paired Mozzarella and Parmesan shredded cheese
12 oz whipped cream cheese
1 jar black olives, chopped
1 red bell pepper, chopped
1 cup Kraft mozzarella shredded cheese
Sautee mushrooms and garlic in margarine until fragrant and thickened.
Stir together remaining ingredients, except last cup of cheese.
Pour into 2 qt glass baking dish.
Top with last cup of cheese.
Bake at 350 until melted and bubbly- 20-30 mins.
Serve warm with crusty bread or crackers.
Or just eat it by the spoonful! 😛
1 cup butter, softened
8 oz cream cheese, softened
1 capfull real vanilla
4 cups confectioners sugar
1 cup toasted pecans
Cream butter and cream cheese together.
Add vanilla and blend well.
Add sugar a cup at a time and cream until soft and totally blended.
Blend in pecans.
Delicious with Butter Pecan Cake (I use a mix)
1/8 tsp nutmeg
1/4 tsp salt
1/2 container of whipped cream cheese with chives
1 stick margarine
1 cup frozen onions and peppers
1 tsp minced garlic
1 TB flour
1 cup evaporated milk
1 cup shredded mozzarella
1/2 can sliced water chestnuts, drained and chopped small
1 small can mushrooms, drained
2 cans chopped spinach, drained dry
Mix together in large bowl: nutmeg, salt, and cream cheese.
Melt butter in skillet then sauté peppers, onions and garlic until translucent.
Stir in flour to thicken, watching closely so as not to burn.
Pour sautéed peppers and onions over cream cheese mixture, blending completely.
Add milk and mozzarella, stirring well.
Mix in spinach, mushrooms and water chestnuts.
Bake at 350 for 30 minutes.
16 oz whipped cream cheese
1 packet dry Ranch Dressing
1 cup mixed frozen bell peppers, thawed and patted dry
1/2 can black olives chopped
3 green onions, chopped
4 flour tortillas
Mix all ingredients completely and spread over tortillas.
Roll up and wrap in Saran Wrap.
Refrigerate several hours or overnight.
Cut into one inch slices and serve. Mine never look like the nice round shapes you see online but they taste really good!
Bajillions of variations but we like this one. Another basic recipe that can be personalized in so many ways!
1 jar Classico Traditional Sweet Basil Sauce
8 oz cream cheese
1 can diced tomatoes, drained
1 onion, chipped
1/2 stick margarine
1 TB garlic (I use Spice World minced)
Sautee onion and garlic in butter until golden. Combine with all other ingredients and simmer until cream cheese is melted. Continue to simmer until bubbling. Add to cooked spaghetti.