Type what you have

Ingredients

• ✓ cream cheese
• all-purpose flour
• baking powder
• baking soda
• sugar
• cranberry
• saskatoon berry
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, and baking soda together in a small bowl until well combined.
3. 3 Beat sugar and cream cheese together in a large bowl until smooth; stir in cranberries, saskatoon berries, and beaten eggs until well combined. Stir in flour mixture until batter is silky; pour into the prepared pan and level the top with a spatula.
4. 4 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes; run a knife around the edges of the pan to loosen and invert onto a serving plate to cool completely before slicing.

By Cheerios

Ingredients

• ✓ cream cheese
• white sugar
• egg
• all-purpose flour
• baking soda
• cinnamon
• salt
• nutmeg
• pumpkin puree
• butter
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Beat ¼ cup sugar, cream cheese, and 1 egg in a large bowl with an electric mixer until smooth and creamy. Set aside.
3. 3 Combine remaining 1 ½ cups sugar, flour, baking soda, cinnamon, salt, and nutmeg in a separate bowl. Combine remaining 1 egg, pumpkin, butter, and water in a separate bowl; stir in flour mixture until moistened.
4. 4 Reserve 2 cups pumpkin batter. Pour remaining batter into the prepared pan; pour cream cheese mixture over top. Top with reserved 2 cups pumpkin batter; cut through batter several times with a knife for a swirl effect.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 70 minutes. Cool in the pan for 10 minutes, then remove from the pan, and transfer to a wire rack to cool completely.

By ELLENMARIE

Ingredients

• ✓ cream cheese
• dinner roll
• cooking spray
• white sugar
• brown sugar
• cinnamon
• butter
• apple
• raisin
• confectioners sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Put frozen rolls on a baking sheet, spray a piece of plastic wrap with cooking spray and place over rolls. Let rise until doubled in size, about 3 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
3. 3 Mix white sugar, brown sugar, and cinnamon together in a bowl. Place melted butter in a small bowl.
4. 4 Grab approximately 1 tablespoon of thawed and risen dough and roll into a ball. Dip the ball in the melted butter and roll in the cinnamon-sugar mixture. Repeat to fill each muffin liner with 3 buttered and sugared dough balls.
5. 5 Combine apples and raisins in a bowl. Sprinkle about 1 teaspoon apple-raisin mixture over each muffin.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.
7. 7 Beat cream cheese, confectioners' sugar, whipping cream, and vanilla extract together in a bowl until glaze is smooth, 3 to 5 minutes. Drizzle glaze over muffins.

By Culinary Envy

Ingredients

• ✓ cream cheese
• pumpkin
• egg
• all-purpose flour
• brown sugar
• white sugar
• pumpkin pie spice
• baking soda
• white sugar
• egg
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.
2. 2 Beat pumpkin purée and 3 eggs in the bowl of a stand mixer until smooth.
3. 3 Whisk 1½ cups flour, brown sugar, ½ cup white sugar, pumpkin spice, and baking soda together in a bowl; beat into pumpkin mixture until smooth. Set aside.
4. 4 Combine cream cheese, ¼ cup sugar, 1 egg, and 2 teaspoons flour in a bowl until smooth.
5. 5 Divide ½ pumpkin mixture among prepared mini loaf pans. Divide cream cheese mixture between pans; divide remaining ½ pumpkin mixture over top.
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool before serving, 10 to 15 minutes.

By sladeslady

Ingredients

• ✓ cream cheese
• white vinegar
• milk
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5x3-inch loaf pan.
2. 2 Pour vinegar into a measuring cup; add milk until reaches ½ cup measuring mark.
3. 3 Cut sugar, cream cheese, and butter together in a large bowl with a pastry blender until smooth. Add eggs, one at a time, blending after each addition. Add vanilla extract: mix until combined.
4. 4 Whisk flour, baking powder, baking soda, and salt together in a bowl until combined; fold into egg mixture, in 4 additions, until batter is doughy. Fold in milk-vinegar mixture until blended, making sure not to overmix. Fold in mashed strawberries with juices until just combined. Transfer batter to the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes.

By lizardsgarden

Ingredients

• ✓ cream cheese
• white sugar
• flour
• egg
• orange zest
• all-purpose flour
• baking soda
• salt
• cinnamon
• clove
• pumpkin pie spice
• pumpkin puree
• vegetable oil
• egg
• white sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
2. 2 Combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest in a medium bowl; beat until smooth. Set aside.
3. 3 Sift together 1 ⅔ cups flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice; set aside.
4. 4 Place pumpkin, vegetable oil, 2 eggs and 1 ½ cups sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired.
5. 5 Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
6. 6 Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 to 70 minutes. Cool bread in pans briefly before removing to a wire rack to cool completely.

By Tina Andre' Fox

Ingredients

• ✓ cream cheese
• egg white
• almond
• butter
• all-purpose flour
• white sugar
• vanilla extract
• orange
• orange liqueur
• egg yolk
• sugar
• all-purpose flour
• salt
• egg yolk
• butter
• milk
• active dry yeast
• water
• white sugar

Instructions

1. 1 Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
3. 3 Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
4. 4 Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
5. 5 Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
6. 6 Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
7. 7 Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
8. 8 Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
9. 9 Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
10. 10 Preheat oven to 350 degrees F (175 degrees C).
11. 11 Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

By Ellen Bancroft Ziegler

Ingredients

• ✓ cream cheese
• jalapeno pepper
• wonton wrapper
• sweet chili sauce
• oil

Instructions

1. 1 In a medium bowl, stir together cream cheese and jalapeño peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.
2. 2 Heat oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all wontons, then serve with sweet chili sauce for dipping.

By Billy Goat

Ingredients

• ✓ cream cheese
• oil
• white sugar
• cinnamon
• wonton wrapper

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Mix cream cheese, 8 tablespoons sugar, and 1 tablespoon cinnamon in a bowl until well blended. Spoon 1 teaspoonful of the filling into each wonton wrapper. Fold the wonton like a triangle and seal 2 edges together with water; squeeze the sides together to lock out the air. Wet the ends of the triangle; fold into the center 1 at a time.
3. 3 Place the filled wontons carefully into the oil; cook until golden brown on 1 side, about 2 minutes. Turn wontons over and cook until the other side is golden brown, about 2 minutes.
4. 4 Mix 1 tablespoon cinnamon and 1 tablespoon sugar in a small bowl. Sprinkle on top of fried wontons.

By Jennelle

Ingredients

• ✓ cream cheese
• soy sauce
• water chestnut
• shrimp
• wasabi paste
• sesame seed

Instructions

1. 1 In a medium bowl, mix together the cream cheese, soy sauce, water chestnuts, shrimp, and 1 tablespoon of sesame seeds. Gradually stir in wasabi paste until you reach the desired amount of spice. Cover and refrigerate for one hour.
2. 2 Remove the cheese mixture from the refrigerator, and shape into a ball. Roll in the remaining sesame seeds to cover. Refrigerate until ready to serve.

By mkecupcakequeen

Ingredients

• ✓ cream cheese
• white sugar
• egg
• green tea powder
• vanilla extract
• graham cracker pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese and sugar together in a large bowl with an electric mixer until smooth. Beat in eggs, green tea powder, and vanilla extract until light and creamy; pour into the prepared crust.
3. 3 Bake in the preheated oven until center jiggles evenly when cake is lightly shaken, about 25 minutes. Refrigerate before serving, 1 hour.

By SARAHMURRAY

Ingredients

• ✓ cream cheese
• sour cream
• onion
• garlic powder
• white sugar
• imitation crabmeat
• wonton wrapper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
2. 2 Combine the cream cheese, sour cream, onion, garlic powder, and sugar in a bowl, and beat until soft and well mixed. Lightly stir in the flaked imitation crab meat.
3. 3 Fill a bowl with lukewarm water. Remove a wonton wrapper from the stack, and cover the stack with a damp paper towel to keep the wrappers from drying out. With your finger, wet two adjoining edges of the wrapper with water, and place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle shape, pressing out all the air and sealing the edges well. Place the filled wonton on the prepared baking sheet while you finish filling and folding the wontons.
4. 4 Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.

By LAURAG16

Ingredients

• ✓ cream cheese
• oil
• crabmeat
• garlic powder
• paprika
• water chestnut
• wonton wrapper

Instructions

1. 1 Heat oil to 375 degrees F (190 degrees C) in a large, heavy saucepan.
2. 2 Mix cream cheese, crabmeat, water chestnuts, garlic powder, and paprika together in a medium bowl.
3. 3 Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Moisten wrapper edges with water, fold over the mixture, and pinch to seal.
4. 4 Working in small bathces, fry wontons until golden brown, 3 to 5 minutes.

By lavaun

Ingredients

• ✓ cream cheese
• water
• medium-grain white rice
• rice vinegar
• nori
• salmon
• scallion

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool, about 10 minutes. Toss with vinegar.
2. 2 Place 1 sheet of nori on a rolling mat, layer with 1/4 of the rice, and press rice out to the edges. Lay 1/4 of the salmon, 1/4 of the cream cheese, and 1/4 of the scallions in the center. Roll up carefully and wrap in plastic wrap. Repeat with remaining nori, rice, salmon, cream cheese, and scallions. Place in the refrigerator until chilled, at least 1 hour.
3. 3 Remove sushi rolls from the refrigerator, discard plastic wrap, and cut each roll into 6 slices. Layer all rolls on a platter.

By KMOMMYZ

Ingredients

• ✓ cream cheese
• cooking spray
• crabmeat
• green onion
• garlic
• worcestershire sauce
• soy sauce
• wonton wrapper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray.
2. 2 Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl.
3. 3 To prevent wonton wrappers from drying, prepare only one or two rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper. Moisten edges with water and fold wrapper diagonally to form a triangle, pressing edges to seal and pressing out any air pockets. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Repeat with remaining wonton wrappers and crab filling.
4. 4 Arrange rangoon on the baking sheet and lightly spray with cooking spray.
5. 5 Bake in the preheated oven until golden brown, 12 to 15 minutes.

By Carol Belle

Ingredients

• ✓ cream cheese
• vegetable oil
• wonton wrapper
• pizza dough
• green onion
• parmesan cheese
• crab meat
• mozzarella cheese
• sweet chili sauce

Instructions

1. 1 Heat vegetable oil in a deep skillet over medium-high heat; fry wonton strips until crisp, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Spread pizza dough onto a baking sheet.
3. 3 Bake in the preheated oven until slightly brown, about 7 minutes.
4. 4 Mix cream cheese, 1/4 cup green onions, 2 tablespoons Parmesan cheese, and crab together in a bowl; spread onto the pizza crust. Top with mozzarella cheese, remaining Parmesan cheese, fried wonton strips, and remaining green onions.
5. 5 Bake in the preheated oven until cheese is browned and melted, about 8 minutes. Drizzle sweet chile sauce over top.

By Allrecipes Community Support

Ingredients

• ✓ cream cheese
• peanut oil
• onion powder
• garlic powder
• worcestershire sauce
• soy sauce
• salt
• black pepper
• chicken
• wonton wrapper

Instructions

1. 1 Heat oil in a deep-fryer or deep, large saucepan to 375 degrees F (190 degrees C).
2. 2 Stir cream cheese, onion powder, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper together in a bowl. Add chicken and stir until completely incorporated.
3. 3 Separate wonton wrappers and place onto a work surface. Spoon about 1 teaspoon cream cheese filling onto the center of each wrapper. Working on one at a time, use your finger or a pastry brush to lightly moisten the edges of the wrapper with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
4. 4 Cook wontons in batches in hot oil until lightly browned, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.

By Suzanne Frideres

Ingredients

• ✓ cream cheese
• soy sauce
• sesame oil
• garlic
• chicken breast
• cilantro
• salt
• peanut
• green onion
• sweet chile sauce

Instructions

1. 1 Combine soy sauce, sesame oil, and 2 cloves of garlic in a large bowl. Add cooked chicken and toss to coat. Refrigerate and marinate for 1 hour.
2. 2 Combine cream cheese, 1/4 cup cilantro, remaining garlic, and salt in another bowl; beat with an electric mixer until creamy.
3. 3 Spread dip onto a large serving platter and top with marinated chicken. Sprinkle chicken with peanuts, green onions, and remaining cilantro, and drizzle sweet chile sauce over top. Cover and refrigerate for at least 1 hour before serving.

By Johannaf1969

Ingredients

• ✓ cream cheese
• imitation crabmeat
• avocado
• bread crumb
• water
• instant rice
• soy sauce
• garlic salt
• black pepper
• canola oil
• mayonnaise
• sriracha sauce

Instructions

1. 1 Toss together crabmeat and avocado in a medium bowl for the filling and place in the refrigerator to chill until needed. Place bread crumbs in a shallow bowl and set aside.
2. 2 Bring water to a boil over high heat. Add rice; stir, cover, and remove from heat. Let sit until water is absorbed, about 5 minutes, then fluff with a fork.
3. 3 When rice is set and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until cream cheese is fully incorporated and no chunks remain.
4. 4 Scoop out a golf ball-sized handful of rice mixture and flatten it into a patty. Add about a heaping teaspoon avocado-crab filling into the center. Cup your hand and shape rice around filling. Roll between your hands to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat with remaining rice mixture and filling.
5. 5 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Cook 1 to 2 rice balls at a time in hot oil. If not fully submerged, let each side of rice ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Repeat with remaining rice balls.
7. 7 Combine mayonnaise and Sriracha in a small bowl. Serve with rice balls for dipping.

By Phat-N-Sassy78

Ingredients

• ✓ cream cheese
• ✓ cream cheese
• medium-grain white rice
• water
• rice vinegar
• white sugar
• salt
• mayonnaise
• imitation crabmeat
• cucumber
• avocado
• sesame seed
• soy sauce
• lime
• orange

Instructions

1. 1 Rinse rice under cool water until water is no longer cloudy and runs clear. Combine rice and water in a covered saucepan and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 15 minutes.
2. 2 Meanwhile, mix vinegar, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
3. 3 Combine softened cream cheese and mayonnaise in a blender; process until creamy.
4. 4 Transfer cooked rice to a large mixing bowl. Sprinkle 1/2 of the vinegar sauce over the hot rice; mix gently. Taste and add more vinegar sauce if desired. Empty 1/2 of the cooked rice into a springform pan; press down gently to fill the bottom of the pan.
5. 5 Spread 1/2 of the cream cheese-mayonnaise mixture on top of the rice in the pan. Layer crabmeat, cucumber, avocado, and cold cream cheese over top, in that order. Spread the remaining cream cheese-mayonnaise mixture over top. Empty the remaining rice into the pan and press downwards until layers are firmly packed. Garnish with sesame seeds. Place in the refrigerator for at least 2 hours before serving.
6. 6 To serve, mix soy sauce, orange juice, and lime juice in a bowl. Dismount the sushi cake from the springform pan and serve it with the soy sauce.

By male

Ingredients

• ✓ cream cheese
• sushi rice
• rice vinegar
• sugar
• salt
• nori
• sriracha mayonnaise
• avocado
• cucumber
• carrot
• radish
• salmon

Instructions

1. 1 Place sushi rice in a medium bowl. Combine vinegar, sugar, and salt in a small saucepan and bring to a simmer over medium heat. Stir until sugar and salt have dissolved, about 1 minute. Pour vinegar mixture over sushi rice and mix to combine. Set aside.
2. 2 Place each nori sheet onto a piece of parchment paper on a clean work surface. Top each sheet with 1 cup sushi rice, pressing to create an even layer, leaving 1 inch exposed at the bottom of the sheet and 1/2 inch exposed on the sides and top. Spread 1 ½ tablespoons mayonnaise lengthwise down the middle of the rice. Top each with 1/4 cup avocado slices, 1/4 cup cucumber, 2 tablespoons carrot, 1 tablespoon radish, 1/2 ounce smoked salmon slices, and 1/2 ounce cream cheese. Make sure all ingredients run down the length of the mayonnaise in the center of each burrito.
3. 3 Wet fingers with a little bit of water and spread on the bottom of each nori sheet. Using parchment paper, tightly roll the bottom of each nori sheet up over salmon, cream cheese, and vegetables, and continue rolling until completely sealed. Use parchment paper to press and ensure roll is tight. Discard parchment paper and slice sushi burritos in half on a diagonal. Serve immediately.

By Marianne Williams

Ingredients

• ✓ cream cheese
• lemon juice
• cranberry
• turkey
• stuffing
• turkey gravy
• wonton wrapper
• salt
• canola oil
• onion
• lime juice
• jalapeno pepper
• garlic
• water

Instructions

1. 1 Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
2. 2 Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
3. 3 Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
4. 4 Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.

By JennyJenn

Ingredients

• ✓ cream cheese
• crab meat
• green onion
• garlic
• soy sauce
• fish sauce
• worcestershire sauce
• salt
• black pepper
• sesame oil
• cayenne pepper
• wonton wrapper
• canola oil
• ketchup
• rice vinegar
• brown sugar
• sriracha hot sauce

Instructions

1. 1 Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
2. 2 Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
3. 3 Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
4. 4 Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

By John Mitzewich

Ingredients

• ✓ cream cheese
• sushi rice
• water
• rice wine vinegar
• white sugar
• salt
• nori
• avocado
• panko
• cucumber
• salmon
• masago
• black sesame seed
• sesame seed
• hoisin sauce
• sriracha mayonnaise

Instructions

1. 1 Rinse rice in a strainer until the water runs clear. Drain.
2. 2 Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
3. 3 While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
4. 4 When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
5. 5 Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
6. 6 Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
7. 7 Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.

By thedailygourmet

Ingredients

• ✓ cream cheese
• marshmallow creme

Instructions

1. 1 Using an electric mixer, beat cream cheese until smooth. Add marshmallow creme and blend until smooth.

By J Edin

Ingredients

• ✓ cream cheese
• basil pesto

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread cream cheese evenly on bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
3. 3 Bake in the preheated oven until bubbling, about 20 minutes.

By lil deb

Ingredients

• ✓ cream cheese
• sweet chili sauce

Instructions

1. 1 Place cream cheese in a serving dish. Top with chili sauce.

By Philadelphia

Ingredients

• ✓ cream cheese
• pepper jelly

Instructions

1. 1 Place cream cheese block on a serving plate; spread pepper jelly over top.

By Donatella

Ingredients

• ✓ cream cheese
• marshmallow creme

Instructions

1. 1 Gather cream cheese and marshmallow creme.
2. 2 Place cream cheese and creme in a medium bowl
3. 3 Blend cream cheese and marshmallow creme with an electric mixer until smooth and well combined.
4. 4 Serve with fruit and enjoy!

By Crystal Gossett

Ingredients

• ✓ cream cheese
• whipped topping

Instructions

1. 1 Beat cream cheese and whipped topping together with an electric mixer (or whisk) until smooth and creamy.

By Lux