Type what you have

Ingredients

• ✓ cream cheese
• zucchini
• potato
• onion
• chicken bouillon powder
• salt
• pepper

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

Ingredients

• ✓ cream cheese
• water
• zucchini
• chicken bouillon

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

Ingredients

• ✓ cream cheese
• water
• chicken bouillon granules
• broccoli
• onion
• milk
• margarine
• all-purpose flour
• cheddar cheese

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

Ingredients

• ✓ cream cheese
• celery
• onion
• margarine
• milk
• potato
• shrimp
• white wine
• salt

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

Ingredients

• ✓ cream cheese
• butter
• onion
• green onion
• chicken broth
• zucchini
• red wine vinegar
• dill weed
• farina cereal
• salt
• black pepper

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

Ingredients

• ✓ cream cheese
• cauliflower
• potato
• carrot
• onion flake
• water
• chicken bouillon
• cream of chicken soup
• milk
• bacon bits
• parsley
• cheddar cheese

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

Ingredients

• ✓ cream cheese
• milk
• garlic
• cream of mushroom soup
• corn
• potato
• green onion
• carrot
• parsley
• black pepper
• cayenne pepper
• shrimp
• bay scallop
• crabmeat
• calamari tube
• clam

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

Ingredients

• ✓ cream cheese
• parsley
• pepper
• salt
• thyme
• rosemary
• basil
• beef stock
• sugar
• all-purpose flour
• onion
• mushroom
• margarine
• red bell pepper
• garlic
• celery
• tomato

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

Ingredients

• ✓ cream cheese
• dill pickle
• beef luncheon meat

Instructions

1. 1 Dry excess moisture off of pickles.
2. 2 Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.
3. 3 Chill and slice into rounds.

By Cheryl Lowther

Ingredients

• ✓ cream cheese
• feta cheese
• sour cream

Instructions

1. 1 Press feta cheese through a sieve until most of the liquid has drained.
2. 2 Transfer feta to a mixing bowl. Add sour cream and cream cheese; beat with an electric mixer until smooth. Cover and refrigerate until flavors blend, at least 30 minutes.
3. 3 Bring to room temperature before serving.

By Lisa Mayer Kaelblein

Ingredients

• ✓ cream cheese
• sugar
• salt
• heavy cream

Instructions

1. 1 Beat cream cheese, sugar, and salt in a bowl with an electric mixer until creamy. Add heavy cream and beat until stiff peaks form. Serve immediately or chill until ready to serve.

By STARP

Ingredients

• ✓ cream cheese
• butter
• all-purpose flour
• fruit jam
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cream cheese and butter together in a bowl until smooth.
3. 3 Gradually stir in flour until just combined. Shape dough into a ball; cover the bowl and refrigerate for at least 3 hours or overnight.
4. 4 Preheat the oven to 350 degrees F (180 degrees C).
5. 5 Roll out dough on a floured pastry board to a thickness of 1/8 inch. Cut into 2 ½-inch squares and place about 1/2 teaspoon of jam or preserves in the center.
6. 6 Overlap opposite corners and pinch together to seal. Place on ungreased baking sheets.
7. 7 Bake in the preheated oven until golden, about 10 to 12 minutes. Cool on wire racks. Dust kolacky lightly with confectioners sugar.

By MBMCD

Ingredients

• ✓ cream cheese
• half-and-half
• chive
• rye bread
• cucumber
• basil

Instructions

1. 1 Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
2. 2 Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.

By christaann

Ingredients

• ✓ cream cheese
• butter
• confectioners sugar
• all-purpose flour
• apricot fruit filling
• confectioners sugar

Instructions

1. 1 Place cream cheese and butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat 1/2 cup confectioners' sugar into butter mixture. Slowly beat in flour; mix well. Cover the bowl and refrigerate for at least 3 hours or overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Roll out chilled dough to 1/8-inch thickness on a well-floured board. Use a pizza wheel to cut dough into 36 (2 1/2-inch) squares.
4. 4 Spoon about 2 teaspoons filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
5. 5 Bake in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with 1/4 cup powdered sugar.

By mommymeggy

Ingredients

• ✓ cream cheese
• butter
• all-purpose flour
• strawberry jam
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. 2 Beat butter and cream cheese in a bowl with an electric mixer until light and fluffy. Add flour gradually, beating well after each addition.
3. 3 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into the center of each circle. Fold the opposite edges together, slightly overlapping. Place 2 inches apart onto the prepared cookie sheet.
4. 4 Bake in the preheated oven for 15 minutes. Remove to wire rack to cool completely, then sprinkle with confectioners' sugar.

By Karen Wood

Ingredients

• ✓ cream cheese
• ricotta cheese
• egg yolk
• butter
• sugar
• vanilla extract
• salt
• crepe
• butter

Instructions

1. 1 Process ricotta cheese and cream cheese in a food processor until smooth and creamy; add egg yolk, melted butter, sugar, vanilla extract, and salt and process until fluffy.
2. 2 Divide cheese mixture between the crepes. Spread filling into a thin layer and roll crepes around the filling.
3. 3 Melt 1 teaspoon butter in a skillet over medium heat. Fry 3 crepes in melted butter until heated through, 1 to 2 minutes per side; repeat with remaining butter and crepes.

By danilynn1978

Ingredients

• ✓ cream cheese
• butter
• confectioners' sugar
• vanilla extract
• coconut
• cinnamon

Instructions

1. 1 Beat cream cheese and butter together in a large bowl until smooth. Add confectioners' sugar and vanilla; beat until smooth. Mix in flaked coconut.
2. 2 Roll mixture into balls or potato shapes; roll balls in cinnamon. Place onto a cookie sheet and chill to set, at least 10 minutes. If desired, roll potatoes in cinnamon again for a darker color.

By Saundra

Ingredients

• ✓ cream cheese
• butter
• all-purpose flour
• walnut
• sugar
• milk

Instructions

1. 1 Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
4. 4 Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
5. 5 Bake in the preheated oven until light brown, 10 to 15 minutes.

By Rach

Ingredients

• ✓ cream cheese
• butter
• egg
• onion
• salt
• black pepper
• parsley

Instructions

1. 1 Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.

By apfel

Ingredients

• ✓ cream cheese
• butter
• garlic
• french bread
• sausage
• cucumber
• tomato
• egg

Instructions

1. 1 Stir together cream cheese, butter, and garlic in a small bowl until well combined. Spread onto each bread slice. Top each with a sausage slice, cucumber slice, and tomato slice, then sprinkle chopped egg over each one. Serve open-faced.

By UKRAINIANCOOK

Ingredients

• ✓ cream cheese
• almond
• cinnamon
• butter
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Place almonds in the bowl of a food processor; process until finely ground and set aside.
2. 2 Pour cinnamon into a rimmed plate and set aside.
3. 3 Beat together cream cheese, butter, and vanilla in a large bowl with an electric mixer until evenly blended. Place the bowl into a large pan filled with ice to help mixture stiffen; make sure butter mixture does not spill out of the bowl.
4. 4 Sift confectioners' sugar into butter mixture. Add ground almonds and stir until combined. Let mixture rest on ice for 5 minutes.
5. 5 Roll mixture into 1/2-inch balls, then roll in cinnamon until evenly coated. Refrigerate until set, about 20 minutes.

By TIFFASMITH

Ingredients

• ✓ cream cheese
• heavy cream
• confectioners' sugar
• lemon curd
• vanilla extract
• berry
• mint

Instructions

1. 1 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
2. 2 Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
3. 3 Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
4. 4 Garnish with fresh berries and mint leaves.

By lutzflcat

Ingredients

• ✓ cream cheese
• ground beef
• potato
• cheddar cheese
• garlic
• mixed vegetable
• beef gravy

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brown meat in a large skillet.
3. 3 While the meat is browning, mix potatoes, cream cheese, 1/2 cup shredded cheese, and garlic until well blended.
4. 4 Drain meat. Return to skillet; stir in vegetables and gravy.
5. 5 Spoon into a 9-inch square baking dish.
6. 6 Cover with potato mixture and remaining 1/2 cup shredded cheese.
7. 7 Bake in the preheated oven until heated through, about 20 minutes.

By Allrecipes Member

Ingredients

• ✓ cream cheese
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt).
2. 2 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream cheese and vanilla. Mix in flour, about 1/2 cup at a time, until batter is smooth and velvety. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until top is golden brown, about 1 1/2 hours.

By Aven

Ingredients

• ✓ cream cheese
• potato
• sour cream
• butter
• salt
• chive
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
3. 3 Combine hot potatoes, cream cheese, sour cream, butter, and salt in a large bowl; mash until creamy. Spoon potato mixture into a 2-quart casserole dish. Sprinkle with chives and paprika.
4. 4 Bake in the preheated oven until bubbling, about 30 minutes.

By BAWHITE1

Ingredients

• ✓ cream cheese
• sweetened condensed milk
• evaporated milk
• egg
• milk
• vanilla extract
• sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
3. 3 Place sugar in an even layer in a saucepan over medium heat. Cook until the edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
4. 4 Meanwhile, pour 1 inch boiling water into a large oven-safe pot or baking dish to make a water bath.
5. 5 Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour the condensed milk mixture on top. Set in the water bath.
6. 6 Set the flan and water bath in the preheated oven; bake until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from the oven and let stand for 5 minutes.
7. 7 Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

By damaris

Ingredients

• ✓ cream cheese
• brown sugar
• vanilla extract
• pineapple
• strawberry
• grape
• blueberry
• plastic cup
• sugar cookie
• kiwi

Instructions

1. 1 Combine cream cheese, sugar, and vanilla extract in a bowl until smooth. Refrigerate until cold, about 30 minutes.
2. 2 Gently stir pineapple, strawberries, grapes, and blueberries together in a separate bowl.
3. 3 Place ½-inch layer cream cheese mixture in bottom of each plastic cup; top with ⅓ cup mixed fruit and 1 to 2 teaspoons cookie crumbs. Garnish each trifle with sliced kiwi. Refrigerate trifles until ready to serve.

By lovestohost

Ingredients

• ✓ cream cheese
• butter
• all-purpose flour
• white sugar
• salt
• baking powder
• apple pie filling
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. 2 Using a pastry blender or food processor, cut butter into cream cheese.
3. 3 In a small bowl, sift dry ingredients together except for confectioners' sugar.
4. 4 Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
5. 5 Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
6. 6 Roll dough to 1/4-inch thickness.
7. 7 Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.
8. 8 Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners' sugar. Store in an airtight container

By Peggy Malecki

Ingredients

• ✓ cream cheese
• white sugar
• water
• sweetened condensed milk
• evaporated milk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat together sugar and water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
3. 3 Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
4. 4 Place the baking dish in a deep baking pan. Pour in enough water to reach halfway up the sides of the baking dish.
5. 5 Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
6. 6 Carefully transfer the baking dish to a wire rack to cool to room temperature. Cover the dish with plastic wrap and refrigerate until cold, 3 to 4 hours.

By kimmy73

Ingredients

• ✓ cream cheese
• ground sausage
• bread crumb
• romano cheese
• olive oil
• garlic salt
• oregano
• basil
• hungarian hot pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook sausage in a large, deep skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and let cool for 5 minutes.
3. 3 Transfer sausage to a medium bowl. Add cream cheese, bread crumbs, Romano cheese, olive oil, garlic salt, oregano, and basil; mix until well combined.
4. 4 Stuff pepper halves with sausage mixture, then transfer to a rimmed baking sheet.
5. 5 Bake in the preheated oven until stuffing is golden brown and bubbly, 20 to 25 minutes.

By Russ