Type what you have

Ingredients

• ✓ cream cheese spread
• turkey breast
• butter
• soy sauce
• parsley
• basil
• sage
• thyme
• black pepper
• garlic powder

Instructions

1. 1 Place turkey breast in a slow cooker. Combine cream cheese spread, butter, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth; brush over turkey breast. Cover slow cooker.
2. 2 Cook on High until turkey is tender, 4 to 6 hours, or on Low, 8 to 10 hours.

By Peggy Esposito

Ingredients

• ✓ cream cheese spread
• crescent dough
• egg
• water
• everything bagel seasoning

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Unroll dough on a clean surface. Roll out dough, if necessary, into a 8x12-inch rectangle. Using a pizza cutter or knife, cut the dough into 6 rows by 4 rows to make 24 squares. Divide cream cheese amongst each square, placing approximately 3/4 teaspoon in the middle of each. Bring all 4 corners up over the cheese and pinch the corners together lightly; place on the prepared baking sheet.
3. 3 Whisk together egg and water and lightly brush over each crescent bite. Sprinkle with bagel seasoning.
4. 4 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Let cool slightly before eating as filling will be hot.

By France Cevallos

Ingredients

• ✓ cream cheese spread
• butter
• brown mushroom
• green onion
• chive
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
3. 3 Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
4. 4 Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
5. 5 Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.

By LaDonna Langwell

Ingredients

• ✓ cream cheese spread
• wonton wrapper
• olive oil
• garlic
• ginger
• shrimp
• lime
• thai sweet chili sauce
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
2. 2 Gently press a wonton wrapper into the bottom and up the sides of each prepared muffin cup.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and let cool in the pans.
4. 4 Heat olive oil over medium heat in a large skillet. Add garlic, ginger, and shrimp. Cook until shrimp is pink on both sides, 5 to 7 minutes.
5. 5 Squeeze lime half into cream cheese in a bowl; stir to combine. Divide mixture evenly among cooled wonton cups, about 1 teaspoon each.
6. 6 Top cream cheese mixture with 1/2 teaspoon Thai sweet chili sauce and one shrimp; sprinkle with chopped green onion.

By Chef Mo