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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

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

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

Blackberry Puff Pastry Tarts
Dessert French

Blackberry Puff Pastry Tarts

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  2. 2 Combine cream cheese, sugar, and cinnamon in a bowl; set aside.
  3. 3 Place puff pastry shells on the prepared cookie sheet. Brush shells with milk; sprinkle with turbinado sugar.
  4. 4 Bake in the preheated oven until shells puff, turn golden brown, and are thoroughly baked, 10 to 15 minutes. Remove caps from shells using a fork; set caps aside.
  5. 5 Spoon 2 tablespoons cream cheese mixture into each shell; top with 6 to 8 blackberries, then pastry cap.
  6. 6 Bake filled pastry shells in the preheated oven until filling is warm, about 5 minutes more.

By tovlakas

Chicken Liver Pâté
Dinner French

Chicken Liver Pâté

4.7

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Stir in garlic, onion, and chicken livers. Reduce heat to low, and sauté until chicken livers are tender and no longer pink, about 10 minutes.
  2. 2 Place chicken liver mixture in a blender; add dry sherry, cream cheese, hot sauce, salt, and pepper. Blend until smooth; transfer to a medium bowl. For best results, cover and chill pâté in the refrigerator for approximately 2 hours before serving.

By MISS AMY

Easy Crab Puffs
Dinner French

Easy Crab Puffs

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring water and butter to a boil in a saucepan; reduce heat to low. Stir in flour until forms a ball. Off heat, add eggs all at once; stir until smooth.
  3. 3 Drop dough by teaspoonfuls onto a cookie sheet.
  4. 4 Bake in the preheated oven until puffs are golden brown and hollow sounding, 20 to 25 minutes. Cool, then split.
  5. 5 Meanwhile, combine cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth; fold in crabmeat.
  6. 6 Fill cooled puff pastries with crab mixture.

By N Morski

Fresh Strawberry Tart
Dessert French

Fresh Strawberry Tart

4.6

Prep
20 min
Cook
20 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to the prepared baking sheet.
  3. 3 Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
  4. 4 Use a fork to "dock" dough's bottom surface, covering it with tiny holes to prevent dough from bubbling up as it bakes.
  5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
  6. 6 Place cream cheese, crème fraîche, sugar, egg yolk, salt, vanilla, and lemon zest in a mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
  7. 7 Transfer filled tart to the oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
  8. 8 Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on cheese layer.
  9. 9 Place apricot jam and 2 teaspoons water in a saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to a serving plate.

By John Mitzewich

Easy Cheese Souffles
Appetizer French

Easy Cheese Souffles

4.7

Prep
20 min
Cook
12 min
Total
32 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
  3. 3 Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
  4. 4 Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
  5. 5 Fill ramekins up to the lip with the batter.
  6. 6 Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

By John Mitzewich

Low-Carb Cream of Mushroom Soup
Dinner French

Low-Carb Cream of Mushroom Soup

4.9

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic. Cook, stirring often until tender, about 10 minutes.
  2. 2 Add salt, pepper, and thyme. Stir in chicken broth, heavy cream, and cream cheese.
  3. 3 Reduce heat to a low simmer. Add sherry and continue to cook, stirring constantly, until cream cheese is incorporated, about 45 minutes.

By Karen Quinn

Creamy Strawberry Crepes
Breakfast French

Creamy Strawberry Crepes

4.8

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the crepe batter: Place flour, milk, water, eggs, melted butter, and salt into a blender. Blend until smooth and set aside.
  3. 3 To make the filling: Beat confectioners' sugar, cream cheese, lemon juice, lemon zest, and vanilla with an electric mixer in a large bowl until smooth.
  4. 4 Gently fold in whipped cream.
  5. 5 Heat a lightly oiled griddle or nonstick skillet over medium heat. Pour or scoop batter onto the griddle, using approximately 2 tablespoons for each crepe.
  6. 6 Tip and rotate the pan to spread batter as thinly as possible.
  7. 7 Flip when batter is set and edges begin to brown. Continue cooking until bottom begins to brown. Stack finished crepes on a plate; cover with a damp towel.
  8. 8 Fill each crepe with 1/4 cup sliced strawberries and 1/3 cup cream cheese filling.
  9. 9 Roll up and top with a dollop of cream cheese filling and more sliced strawberries.

By meliss

Fig and Olive Tapenade
Appetizer French

Fig and Olive Tapenade

4.6

Prep
15 min
Cook
10 min
Total
265 min

Instructions

  1. 1 Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
  2. 2 Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

By Anne

Fresh Fruit Tart with Mascarpone
Dessert French

Fresh Fruit Tart with Mascarpone

5.0

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
  2. 2 Make crust: Blend together flour, butter, and sugar in a large bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
  3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
  4. 4 While crusts are cooling, make filling: Beat together cream cheese, mascarpone cheese, sugar, vanilla, nutmeg, and cinnamon in a medium bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts.
  5. 5 Add topping: Arrange strawberries, blackberries, and kiwis over filling in desired design.
  6. 6 Make glaze: Mix together sugar and cornstarch in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
  7. 7 Glaze the entire top of each tart gently using a pastry brush.

By Sarah

Chocolate Decadence Yule Log
Dessert French

Chocolate Decadence Yule Log

4.0

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
  2. 2 In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
  3. 3 Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
  4. 4 Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
  5. 5 For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
  6. 6 Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

By BOOK_WORM

Pesto Cream Cheese Dip
Appetizer American

Pesto Cream Cheese Dip

4.5

Prep
5 min
Cook
20 min
Total
25 min

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

Best Fruit Dip
Snack American

Best Fruit Dip

4.8

Prep
5 min
Cook
Total
5 min

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

2-Ingredient Strawberry Cream Cheese Fruit Dip
Appetizer

2-Ingredient Strawberry Cream Cheese Fruit Dip

4.0

Prep
5 min
Cook
Total
5 min

Instructions

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

By Lux

Cajun-Smoked Cream Cheese
Appetizer

Cajun-Smoked Cream Cheese

Prep
5 min
Cook
90 min
Total
95 min

Instructions

  1. 1 Preheat an electric smoker to 225 degrees F (110 degrees C) according to manufacturers directions. I use apple wood chips for this but feel free to use wood chips of your choice.
  2. 2 Place a piece of foil on a clean work surface and position cream cheese on top of the foil. Sprinkle cream cheese with seafood seasoning. Using a knife, score the block of cream cheese so that the smoke can penetrate into the cheese.
  3. 3 Set foil directly onto the grate of the smoker and smoke for 1 1/2 hours.

By Soup Loving Nicole

Cream Cheese Crust

Cream Cheese Crust

4.6

Prep
Cook
Total

Instructions

  1. 1 Soften cream cheese and butter and mix together incorporating flour a little at a time.
  2. 2 Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).

By Cathy Tagle

Cloud Bread

Cloud Bread

4.3

Prep
10 min
Cook
17 min
Total
32 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
  3. 3 Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
  4. 4 Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
  5. 5 Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
  6. 6 Bake in the preheated oven until golden brown, 17 to 20 minutes.

By GallifreyStands

Best Bacon Appetizer
Appetizer

Best Bacon Appetizer

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
  2. 2 Mix cream cheese and brown sugar together in a small bowl; spread over bacon slice. Roll up and transfer to the baking sheet.
  3. 3 Bake in the preheated oven until bacon is browned and crisp, 10 to 15 minutes.

By pooka lilly