Tag Archives: cream cheese

Mystery Pecan Pie

1 9″ pie crust, unbaked
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 eggs
1/4 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/4 cups chopped pecans

Place pie crust in 9-inch glass pie pan. Heat oven to 375°F.

In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.

In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended.

Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.

Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.

Stuffed Jalapeno Peppers

1 lb. bulk sausage
8 oz. cream cheese
1 cup fresh grated parmesan cheese
1 lb. fresh jalapeno peppers

Brown sausage, mix with cream cheese and parmesan.

Wash and slice the peppers in half length-wise. Be sure to remove the stem and all the seeds. Fill the peppers with sausage/cheese mixture and place on cookie sheet. (For easier cleanup, line the cookie sheet with foil.) Bake at 350 for 15 minutes or until lightly browned on top.

Can be baked the night before and then re-heated in the microwave when ready to serve.

Triple Peanut Pizza Cookie

1 refrigerated tube of peanut butter cookie dough (18 oz.)
Semi-sweet chocolate chips (6 oz.)
Cream cheese (8 oz.)
1/3 c. peanut butter
¼ c. brown sugar
1 tsp. vanilla
Reese’s peanut butter cups (2 c.)

Press cookie dough in greased pizza pan. Bake at 350o for 12-14 minutes or until golden brown. Sprinkle chocolate chips over top of hot cookie and let stand 4-5 minutes. Spread the melted chips over the top to make a thin layer of chocolate over the cookie dough. Put in freezer for 10 minutes until set. In a small bowl, combine cream cheese, peanut butter, brown sugar and vanilla. Put this mixture over the chocolate layer. Cut up the Reese’s p.b. cups and put on top of the cream cheese layer. Chill until ready to serve. Refrigerate leftovers. Serves 12-14.

Recipe submitted by Pam

Ham & Cheese Ball

2 (8 oz.) pkgs. Cream Cheese
1 Tbsp. A-1 Steak Sauce
1/2 cup chopped Onion
1 Tbsp. Worcestershire Sauce
2-3 pkgs. Carl Buddig thin sliced Ham

Bring cream cheese to room temperature. Tear ham in pieces. Mix all ingredients together except ham. Add 4-5 slices of shredded ham to mixture. Form ball after you have well blended. Cover outside of ball with remainder of shredded ham.

– From Nana’s Collection

Cheese Lover’s Dip

1 8 oz. pkg. Cream Cheese w/ chives
1/4 tsp. Garlic Powder
3 Tbsp. Milk
1/4 tsp. Pepper
1/2 cup shredded Parmesan Cheese
1/2 cup shredded Provolone Cheese
1/2 cup shredded Mozzarella Cheese

Combine cream cheese, garlic powder and pepper. Mix well. Gradually add milk until blended. Add other cheeses, mix well. Serve with crackers.

– From Nana’s Collection

Corn Mushroom Bake

1/4 cup Flour
1/2 tsp. Onion Salt
1 (16 oz.) can Creamed Corn
1 (16 oz.) can Whole Corn
1 (3 oz.) pkg. Cream Cheese
1 (6 oz.) can sliced Mushrooms
1/2 cup shredded Swiss Cheese
1 1/2 cups soft Bread Crumbs
3 Tbsp. Butter, melted

Sift flour into creams style corn. Add cream cheese (cubed) and onion salt; heat and stir until cheese melts. Drain whole kernel corn and mushrooms. Stir in mixture along with Swiss cheese. Toss crumbs with butter and set aside. Pour mixture in 1 1/2 quart casserole, bake, covered at 400 degrees for 30 minutes. Top with bread crumbs. Bake additional 20 minutes.

Raspberry Cheesecake Bars

Crust:
1/2 cup butter, softened
1/3 cup sugar
1 1/2 cups all-purpose flour

Topping:
3 (8-ounce) packages cream cheese,
softened
1 cup sugar
2 tablespoons cornstarch
3 eggs
3/4 teaspoon almond extract
1 cup fresh or frozen red raspberries
1/4 cup sliced almonds

Heat oven to 350°F. Combine butter and 1/3 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed.

Press mixture onto bottom of ungreased 13×9-inch baking pan. Bake for 12 to 16 minutes or until edges are very lightly browned.

Meanwhile, combine cream cheese, 1 cup sugar and cornstarch in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating until well mixed.

Sprinkle raspberries over hot, partially baked crust. Pour cream cheese mixture over berries; sprinkle with almonds. Bake for 20 to 25 minutes or until set and edges are lightly browned. Run knife around outside edge of bars. Cool completely (at least 1 hour). Refrigerate bars at least 2 hours before cutting. Store refrigerated.

This freezes well, for making ahead of time.

Sawdust Salad

1st Layer
1 pkg. Lemon Jello
1 pkg. Orange Jello
2 cups boiling Water
1 1/4 cup cold Water
1 can crushed Pineapple (reserve Juice)
3 Bananas, sliced
1 pkg. Mini Marshmallows

Dissolve lemon and orange jello in hot water, mix well. Then add cold water and mix well. Mix in crushed pineapple (no juice, reserve for later), and bananas. Pour into cake pan.* Place marshmallows on top of mixture and chill until jello is set.

2nd Layer
2 Eggs
5 Tbsp. Flour
2 cups Pineapple Juice

Mix ingredients in sauce pan and cook until thick. Cool completely, then pour on top of 1st layer.

3rd Layer
2 pkg. Dream Whip**
1 cup Milk
8 oz. carton Cream Cheese

Whip Dream Whip and milk. Add cream cheese, blend well. Spread on second layer. Chill until ready to serve.

– From Nana’s Recipe Collection

*I suggest a 9×13 cake pan

** You can use Cool Whip, but you need to omit the milk.

Sopapilla Cheesecake

2 cans crescent rolls
3 – 8oz. cream cheese
2 cups sugar
1 stick of real butter
1 1/2 t. vanilla
1 t cinnamon

Spread one can of crescent rolls in bottom of 9×13 inch pan. This will be the bottom crust.

Mix together cream cheese, 1 1/2 cup sugar, and vanilla. Spread this mixture on the crescent roll layer.

Now spread 2nd can of crescent rolls on top – as top crust.

Pour 1 stick of melted butter evenly over the top.

Mix the remaining 1/2 cup sugar and 1 t. cinnamon and sprinkle it evenly over the top.

Bake 350 for 30 minutes. Cut into 2 inch squares.