Type what you have

Ingredients

• ✓ cream cheese
• heavy cream
• butter

Instructions

1. 1 Mix together cream cheese, heavy cream, and butter in a medium bowl until well blended.

By RAMONA9

Ingredients

• ✓ cream cheese
• pesto
• chive
• cilantro

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

Ingredients

• ✓ cream cheese
• basil
• parmesan cheese
• olive oil
• butter
• garlic

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*

Ingredients

• ✓ cream cheese
• chicken breast
• water
• salad dressing mix
• cream of mushroom soup
• mushroom

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

Ingredients

• ✓ cream cheese
• butter
• parmesan cheese
• garlic
• italian seasoning

Instructions

1. 1 Mix butter, cream cheese, Parmesan cheese, garlic, and Italian seasoning in a bowl until evenly blended.

By Mark S

Ingredients

• ✓ cream cheese
• linguine pasta
• butter
• olive oil
• shallot
• milk
• salmon

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

Ingredients

• ✓ cream cheese
• chicken breast
• butter
• cream of chicken soup
• salad dressing mix
• sherry

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

Ingredients

• ✓ cream cheese
• chicken breast
• water
• pesto
• tomato
• five cheese blend

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

Ingredients

• ✓ cream cheese
• butter
• garlic powder
• milk
• parmesan cheese
• black pepper

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

Ingredients

• ✓ cream cheese
• lasagna noodle
• chicken breast
• mozzarella cheese
• water
• chicken bouillon
• spaghetti sauce

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

Ingredients

• ✓ cream cheese
• strawberry
• white sugar
• lemon
• water
• heavy cream
• ladyfinger cookie

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

Ingredients

• ✓ cream cheese
• ziti pasta
• marinara sauce
• tomato
• sour cream
• mozzarella cheese
• parmesan cheese

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

Ingredients

• ✓ cream cheese
• garlic
• salt
• artichoke heart
• black olive
• green onion
• sun-dried tomato
• parsley
• chive

Instructions

1. 1 In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
2. 2 Add green onions, tomatoes, parsley and chives; gently mix together.
3. 3 Refrigerate for several hours or overnight to blend flavors; serve.

By Peggy Hoffius

Ingredients

• ✓ cream cheese
• lasagna noodle
• egg
• provolone cheese
• cottage cheese
• bacon
• garlic powder
• spinach

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

Ingredients

• ✓ cream cheese
• beef top sirloin
• blackened seasoning
• vegetable oil
• evaporated milk
• blue cheese
• garlic powder
• white pepper
• cayenne pepper

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

Ingredients

• ✓ cream cheese
• monterey jack cheese
• cherry tomato
• ham
• black olive
• artichoke heart
• feta cheese
• garlic
• basil
• italian seasoning

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

Ingredients

• ✓ cream cheese
• spaghetti
• ground beef
• spaghetti sauce
• butter
• cottage cheese
• sour cream
• cheddar cheese

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

Ingredients

• ✓ cream cheese
• ricotta cheese
• egg
• white sugar
• butter
• flour
• cornstarch
• lemon juice
• vanilla extract
• sour cream

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

Ingredients

• ✓ cream cheese
• butter
• spinach
• heavy cream
• parmesan cheese
• garlic powder
• salt
• black pepper

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

Ingredients

• ✓ cream cheese
• butter
• mushroom
• garlic
• spinach
• egg
• salt
• black pepper

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

Ingredients

• ✓ cream cheese
• penne pasta
• olive oil
• onion
• chicken
• tomato
• spinach
• mozzarella cheese

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

Ingredients

• ✓ cream cheese
• farfalle pasta
• pasta sauce
• italian seasoning
• red pepper flakes
• ground beef
• onion
• garlic
• mozzarella cheese

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

Ingredients

• ✓ cream cheese
• feta cheese
• butter
• garlic
• shallot
• vermouth
• white pepper
• pesto sauce
• pine nut
• sun-dried tomato

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

Ingredients

• ✓ cream cheese
• butter
• portobello mushroom
• butter
• milk
• parmesan cheese
• basil
• garlic
• white pepper

Instructions

1. 1 Heat 2 tablespoons butter in a skillet over medium heat. Stir in mushrooms; cook and stir until softened, about 5 minutes. Set aside.
2. 2 Melt cream cheese and 1/2 cup butter in a saucepan, stirring occasionally, over medium heat. Stir in milk and Parmesan cheese until smooth.
3. 3 Add basil, garlic, and white pepper. Simmer until flavors blend, about 5 minutes; stir in mushrooms.

By Mommy bakes

Ingredients

• ✓ cream cheese
• fettuccine
• spaghetti
• broccoli floret
• italian dressing
• chicken breast
• milk
• parmesan cheese
• basil

Instructions

1. 1 Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
2. 2 Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and cook until no longer pink in the center, stirring occasionally, about 5 to 7 minutes.
3. 3 Stir in milk, cream cheese, Parmesan cheese, and basil. Bring to a boil, stirring constantly. Cook until sauce is well blended and heated through, about 1 to 2 minutes.
4. 4 Add chicken mixture to pasta mixture; mix lightly.

By Philadelphia

Ingredients

• ✓ cream cheese
• cheese tortellini
• butter
• onion
• spinach
• mushroom
• parmesan cheese
• milk
• cherry tomato

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain.
2. 2 While the tortellini is cooking, melt butter in a large skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Mix in spinach, cream cheese, mushrooms, Parmesan, and milk; stir to combine and cook until cream cheese is melted and mushrooms are soft, about 5 minutes.
3. 3 Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.

By JENNIFERVAN77

Ingredients

• ✓ cream cheese
• butter
• mozzarella
• parmesan cheese
• spinach
• garlic powder
• chicken breast
• lemon pepper seasoning
• tomato
• balsamic vinaigrette dressing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch glass baking pan.
2. 2 Combine 1/4 cup mozzarella cheese, Parmesan cheese, chopped spinach, cream cheese, and garlic powder in a medium bowl.
3. 3 Slice chicken lengthwise on the side of each breast to make a pocket, being careful not to cut all the way through to the other side. Stuff cheese and spinach mixture into each breast. Secure filling by sealing each pocket with 2 to 3 toothpicks. Season with lemon-pepper seasoning and place in the prepared baking pan.
4. 4 Bake in the preheated oven for 30 minutes; it's okay if some of the cheese and spinach mixture spills out while baking.
5. 5 Remove from the oven and top with tomato slices and remaining mozzarella. Drizzle with balsamic vinaigrette and return to the oven. Bake until chicken is cooked through and cheese on top is bubbly and golden, 10 to 15 more minutes.

By Hannah Winters

Ingredients

• ✓ cream cheese
• cooking spray
• chicken breast
• water
• salad dressing mix
• garlic
• cream of chicken soup
• mushroom
• spaghetti
• parsley

Instructions

1. 1 Spray the crock of a slow cooker with nonstick cooking spray. Place chicken breasts in the crock. Combine water and Italian dressing mix in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low for 4 hours.
2. 2 After 4 hours, whisk cream cheese and condensed soup together in a bowl. Pour over chicken. Stir in mushrooms. Cover and cook on Low for 1 hour.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in spaghetti, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes. Drain well.
4. 4 To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

By TLSmith

Ingredients

• ✓ cream cheese
• ziti pasta
• mozzarella cheese
• pasta sauce
• ricotta cheese
• parmesan cheese
• italian seasoning
• garlic powder
• salt
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 Combine 4 cups mozzarella, pasta sauce, ricotta, cream cheese, 2 tablespoons Parmesan, Italian seasoning, garlic powder, and salt in a large mixing bowl. Add cooked ziti and mix well to coat. Transfer to a 9x13-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over top, along with parsley. Cover with foil.
4. 4 Bake in the preheated oven until thoroughly heated and cheese on top is melted, 20 to 30 minutes.

By Baby Bunny

Ingredients

• ✓ cream cheese
• ladyfinger
• butter
• coffee liqueur
• mascarpone cheese
• sugar
• coffee liqueur
• all-purpose flour
• egg
• heavy cream
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a pan of water on the lowest oven rack.
2. 2 To make the crust: Crush ladyfingers into fine crumbs. Place crumbs into a bowl with melted butter and coffee-flavored liqueur; stir until evenly combined. Press into the bottom of a 9-inch springform pan.
3. 3 To make the filling: Beat cream cheese, mascarpone cheese, and sugar in a large bowl with an electric mixer until very smooth, 2 to 3 minutes. Scrape down the sides of the bowl and mix in coffee-flavored liqueur. Add flour and eggs; mix on low speed just until smooth. If batter seems too thick, mix in heavy cream. Pour batter over the crust.
4. 4 Bake on the center rack of the preheated oven until just set, 40 to 45 minutes.
5. 5 Open the oven door, turn off the heat, and leave cheesecake to cool on the center rack for 20 minutes.
6. 6 Remove from the oven, transfer to a wire rack to cool completely, about 30 more minutes.
7. 7 Refrigerate for at least 3 hours, or overnight.
8. 8 Just before serving, grate semisweet chocolate over the top.

By Marty Fries