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Fast and Easy Zucchini Soup
Soup American

Fast and Easy Zucchini Soup

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
  2. 2 Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.

By Jilly Bean

Crema de Calabazines
Soup European

Crema de Calabazines

4.6

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
  2. 2 In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
  3. 3 Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

By Rebecca

Erin's Cheesy Broccoli Soup
Soup American

Erin's Cheesy Broccoli Soup

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring water and chicken bouillon granules to a boil in a large pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
  2. 2 Combine milk, cream cheese, margarine, and flour in a second large pot over medium heat. Cook and stir until margarine melts and mixture begins to thicken, about 5 minutes. Stir in Cheddar cheese until melted completely.
  3. 3 Pour broccoli mixture into cheese mixture; stir well.

By CARAMOMMY

Shrimp Chowder
Soup American

Shrimp Chowder

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat butter in a large soup pot over medium-low heat. Add celery and onions; cook and stir until vegetables are completely softened, about 5 to 10 minutes.
  3. 3 Add cream cheese and milk; stir over low heat until cream cheese is completely melted.
  4. 4 Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally; serve.

By CORWYNN DARKHOLME

Zucchini Soup with Farina
Soup American

Zucchini Soup with Farina

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
  2. 2 Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

By Ricknlia

Cauliflower Potato Soup
Soup American

Cauliflower Potato Soup

4.8

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
  2. 2 Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
  3. 3 Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
  4. 4 Ladle into bowls and top with shredded cheese.

By AMYL22

Seafood Chowder
Soup American

Seafood Chowder

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.
  3. 3 Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
  4. 4 Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.
  5. 5 Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.

By MyVintageMommy

Creamy Tomato And Cream Cheese Soup
Soup American

Creamy Tomato And Cream Cheese Soup

4.5

Prep
Cook
Total

Instructions

  1. 1 Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
  2. 2 In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
  3. 3 Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
  4. 4 Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

By MARBALET

Pesto Herb Spread
Dinner Italian

Pesto Herb Spread

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

By veggigoddess

Creamy Pesto Sauce
Italian

Creamy Pesto Sauce

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add the basil leaves and cook until tender and bright green, 2 to 5 minutes. Drain basil, reserving 2 tablespoons of the basil water.
  2. 2 Blend basil, 2 tablespoons basil water, Parmesan cheese, cream cheese, olive oil, butter, and garlic in a blender until smooth and creamy.

By *DW*

Creamy Italian Chicken
Italian

Creamy Italian Chicken

4.7

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
  2. 2 With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.

By LaurQuist

Easy Smoked Salmon Pasta
Italian

Easy Smoked Salmon Pasta

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine in boiling water until cooked through but still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons pasta water.
  2. 2 Melt butter with olive oil in a saucepan over medium-low heat; when mixture begins to bubble, add shallots and cook until softened. Stir milk, salmon, and cream cheese into shallots. Mix in reserved pasta water until incorporated.
  3. 3 Transfer salmon mixture to a large serving bowl. Add linguine; toss until evenly combined.

By Rosie Liao

Creamy Italian Slow Cooker Chicken
Dinner Italian

Creamy Italian Slow Cooker Chicken

4.2

Prep
5 min
Cook
270 min
Total
275 min

Instructions

  1. 1 Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up chicken into bite-size pieces in the slow cooker.
  2. 2 Place cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, constantly stirring until cream cheese has melted and sauce is well combined. Pour sauce over chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.

By CHEFCATHY

Tuscan Chicken Simmer
Dinner Italian

Tuscan Chicken Simmer

4.4

Prep
5 min
Cook
Total
25 min

Instructions

  1. 1 Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm.
  2. 2 Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
  3. 3 Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

By Philadelphia

Quick and Easy Alfredo Sauce
Pantry Italian

Quick and Easy Alfredo Sauce

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a medium, nonstick saucepan over medium heat. Add cream cheese and garlic powder, stirring with a wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper.
  3. 3 Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if cooked too long.
  4. 4 Toss with hot pasta to serve.

By DAWN CARTER

Creamy Chicken Lasagna
Dinner Italian

Creamy Chicken Lasagna

4.7

Prep
25 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and set aside.
  3. 3 Meanwhile, place chicken in a saucepan with enough water to cover; bring to a boil. Cook until chicken is no longer pink and the juices run clear, about 20 minutes. Remove chicken from the saucepan and shred.
  4. 4 Combine shredded chicken, 1 cup mozzarella cheese, and cream cheese in a large bowl. Dissolve hot water and bouillon in a liquid measure; pour over chicken mixture and stir until well combined.
  5. 5 Spread 1/3 of the spaghetti sauce in the bottom of a 9x13-inch baking dish. Cover with 1/2 of the chicken mixture and top with 3 lasagna noodles; repeat. Top with remaining sauce and sprinkle with remaining 1 cup mozzarella cheese.
  6. 6 Bake in the preheated oven for 45 minutes.
  7. 7 Serve and enjoy!

By Caroline

Strawberry Tiramisu Without Eggs Recipe
Dessert Italian

Strawberry Tiramisu Without Eggs Recipe

4.6

Prep
40 min
Cook
5 min
Total
285 min

Instructions

  1. 1 Reserve 3 or 4 strawberries for garnish; slice 1/2 remaining strawberries into a bowl. Add 2 tablespoons sugar and juice of 1 lemon to sliced strawberries; stir to combine. Set aside to macerate.
  2. 2 Combine remaining strawberries, 2 1/2 tablespoons sugar, and remaining juice of 1 lemon in a blender; blend until smooth.
  3. 3 Transfer strawberry purée to a small saucepan; cook over low heat, stirring often, until thickened to a sauce-like consistency, 5 to 10 minutes. Taste sauce; add more sugar if not sweet enough and add water if too thick. Cool completely.
  4. 4 Beat cream cheese and remaining 2 1/2 tablespoons sugar in a large bowl with an electric mixer until smooth and creamy. Whip cream in a separate bowl until soft peaks form; fold into cream cheese mixture.
  5. 5 Arrange ladyfingers in a snug, single layer in a square glass baking dish. Pour 1/2 strawberry sauce over ladyfingers; spread 1/2 cream cheese mixture on top. Scatter 1/2 macerated strawberries on cream cheese mixture. Repeat layers with remaining ladyfingers, sauce, and macerated strawberries. Spread remaining cream mixture evenly over top; garnish with reserved strawberries.
  6. 6 Cover tiramisu with plastic wrap; refrigerate, 4 hours to overnight.

By Alemarsi

Creamy Baked Ziti
Dinner Italian

Creamy Baked Ziti

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat oven to 375 degrees F.
  2. 2 Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
  3. 3 Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
  4. 4 Bake 20 min. or until heated through.

By Kraft

Cheesy Spinach Lasagna
Dinner Italian

Cheesy Spinach Lasagna

3.8

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
  3. 3 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
  4. 4 In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
  5. 5 Cover and bake in a preheated oven for 30 minutes or until heated through.

By WIKSCOGG

Blackened Steak Bites with Blue Cheese Sauce
Appetizer Italian

Blackened Steak Bites with Blue Cheese Sauce

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat.
  2. 2 Season beef with blackened seasoning to coat on all sides.
  3. 3 Heat oil in a cast iron skillet on the preheated grill until oil is smoking. Cook beef in hot oil in small batches, reheating oil between batches, until slightly crusty, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove beef to a serving plate.
  4. 4 Make sauce: Stir together cream cheese and evaporated milk in a saucepan over low heat until cream cheese is melted. Whisk in blue cheese crumbles, garlic powder, white pepper, and cayenne pepper; simmer, stirring frequently, until sauce is smooth, 2 to 3 minutes.
  5. 5 Serve blue cheese sauce with beef.

By amym

Instant Pot® Mediterranean Pizza Dip
Appetizer Italian

Instant Pot® Mediterranean Pizza Dip

4.2

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine cream cheese, Monterey Jack cheese, cherry tomatoes, ham steak, olives, artichoke hearts, feta cheese, garlic, basil, and Italian seasoning in a bowl and mix well. Pour into a 1 3/4-quart round glass baking dish and cover with aluminum foil.
  2. 2 Pour 1 cup water into the insert of a multi-functional pressure cooker (such as Instant Pot®). Set the metal trivet inside and place baking dish on top. Close and lock the lid. Select manual pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.

By Chef Mo

Million Dollar Spaghetti
Dinner Italian

Million Dollar Spaghetti

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 8 to 12 minutes. Drain.
  3. 3 While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. 4 Transfer to a bowl and mix in spaghetti sauce.
  5. 5 Place 1/2 of the butter slices into the bottom of a 9x13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.
  6. 6 Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti.
  7. 7 Cover with remaining spaghetti and top with remaining slices of butter.
  8. 8 Pour ground beef mixture over spaghetti and spread in an even layer.
  9. 9 Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.
  10. 10 Enjoy!

By Coqui30

Italian Cream Cheese and Ricotta Cheesecake
Dessert Italian

Italian Cream Cheese and Ricotta Cheesecake

4.8

Prep
15 min
Cook
120 min
Total
375 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  3. 3 Mix cream cheese and ricotta cheese together in a mixing bowl until well combined.
  4. 4 Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine.
  5. 5 Stir in sour cream and pour into the prepared pan.
  6. 6 Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking.
  7. 7 Cool cheesecake completely in the refrigerator before serving.

By April Caudle

Spinach Alfredo Sauce (Better than Olive Garden)
Dinner Italian

Spinach Alfredo Sauce (Better than Olive Garden)

4.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Melt butter in a saucepan over low heat. Add spinach; cook and stir until warmed through, about 1 minute. Stir in heavy cream and cream cheese until cream cheese is melted, about 5 minutes.
  2. 2 Fold in Parmesan cheese and garlic powder; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

By nbrock_85

Eggs Florentine
Breakfast Italian

Eggs Florentine

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add mushrooms and garlic; cook and stir until garlic fragrant, about 1 minute. Add spinach; cook until wilted, 2 to 3 minutes.
  2. 2 Stir in eggs; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture; cook until cream cheese starts to soften, about 5 minutes.

By Kel Kel

Chicken, Spinach, and Cheese Pasta Bake
Dinner Italian

Chicken, Spinach, and Cheese Pasta Bake

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  3. 3 Heat olive oil in a skillet over medium-high heat. Sauté onion in hot oil until tender, 5 to 7 minutes.
  4. 4 Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
  5. 5 Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

By jr911

Creamy Pasta Casserole
Dinner Italian

Creamy Pasta Casserole

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
  3. 3 Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
  4. 4 Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
  5. 5 Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

By Crystal Wold