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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

Lemon Cream Cheese Frosting
Pantry American

Lemon Cream Cheese Frosting

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together in a large bowl using an electric mixer until smooth and fluffy; gradually beat in confectioners' sugar, 1 cup at a time, until desired consistency is reached.

By Carol

Tangy Lemon Cream Cheese Frosting
Pantry American

Tangy Lemon Cream Cheese Frosting

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.
  2. 2 Beat in 2-1/4 to 2-1/2 cups more of powdered sugar until frosting is of spreading consistency. Stir in a few drops of yellow food coloring.

By Amanda Howell

Perfect Cinnamon Roll Icing
Pantry American

Perfect Cinnamon Roll Icing

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat butter and cream cheese together in a large bowl with an electric mixer until creamy.
  3. 3 Blend in milk and vanilla.
  4. 4 Gradually mix in confectioners' sugar and salt until smooth and fluffy.
  5. 5 Frost the cinnamon rolls with about ¼ of the icing when they are still warm. When they’re cooled, top with remaining icing. The bottom layer will not only melt into the pastry, it will serve as a sort of protective barrier that will keep the cinnamon rolls fresher for longer. Enjoy!

By Cara McGuire

Real Nacho Cheese Sauce
Pantry Mexican

Real Nacho Cheese Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.
  2. 2 Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.

By leeleeb

Smoked Trout Schmear
Pantry American

Smoked Trout Schmear

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

By John Mitzewich

Chive Pesto
Pantry American

Chive Pesto

5.0

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Pulse garlic chives in the bowl of a food processor until finely chopped. Add fresh basil; pulse until finely chopped. Pour olive oil in slowly, with the processor running, until smooth. Add garlic powder, oregano, dried basil, salt, and black pepper; pulse until blended. Add cream cheese; pulse until blended.
  2. 2 Transfer pesto to a bowl; cover. Chill until flavors combine, about 15 minutes.

By Alexandra Antonia

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

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

Dip for the Stars
Appetizer Italian

Dip for the Stars

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Oil a medium bowl or gelatin mold, then line with plastic wrap for easy removal.
  2. 2 Blend feta, softened butter, cream cheese, garlic, shallot, vermouth, and white pepper in a food processor until smooth.
  3. 3 Layer ingredients into the mold as follows: 1/2 each of the pesto, pine nuts, sun-dried tomatoes, and cheese mixture. Repeat layers once more. Pat down to press ingredients into the mold, and refrigerate for at least 1 hour before serving.
  4. 4 Turn the dip out onto a serving plate, remove the plastic wrap, and serve.

By DANA COLE