Stuffed Celery

Ingredients:

• 1 block cream cheese
• 3/4 cup mayonnaise
• 1/8 cup horseradish sauce
• 1 bunch of celery

Directions:

1. Combine everything except the celery in a stand mixer.
2. Beat until well combined and fluffy.
3. Clean and cut celery into 2-3 inch pieces.
4. Using a knife, stuff the celery with the mixture.
5. Sprinkle with paprika if desired.

Divine Cheesecake

Ingredients:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 3 tablespoons butter, melted
• 3 packages cream cheese, room temperature
• 2 teaspoons grated lemon peel
• 5 eggs
• 1 cup sugar
• 1/4 teaspoon salt
• 1 1/2 cups sour cream
• 2 tablespoon sugar
• 1/2 teaspoon vanilla

Directions:

1. Combine cracker crumbs, sugar and cinnamon in a bowl.
2. Pour melted butter over and stir until mixture comes together.
3. Lightly grease sides and bottom of a nine inch springform pan.
4. Press crumbs on bottom and two inches of sides of the pan.
5. In a mixer, combine cream cheese, lemon peel, eggs, sugar and salt and beat until blended.
6. Once blended beat the mixture for 10 minutes until mixture is smooth, creamy and pale.
7. Pour into prepared pan.
8. Cook 50 minutes in an oven heated to 350 degrees until cake is set and top feels firm.
9. Let cake sit in pan on a wire rack for 20 minutes.
10. The cake will continue to set and may crack on top.
11. While the cake is cooling mix together the sour cream, sugar and vanilla until well blended.
12. Pour topping over the cheesecake and bake another 10-12 minutes.
13. Refrigerate until cold.

Cream Cheese Whipped Cream Frosting

Ingredients:

• 8 ounces cream cheese, cold
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups whipping cream, cold

Directions:

1. Chill your whisk attachment and bowl in the freezer.
2. In a stand mixer, cream the cream cheese.
3. Add the sugar and vanilla and beat until well combined and no longer grainy.
4. Whisk your whipped cream in the chilled bowl until stiff peaks form.
5. Mix about 1/3 of the whipped cream into the cream cheese mixture.
6. Carefully fold the rest of the whipped cream in.

Source:  http://www.themerchantbaker.com/desserts/whipped-cream-cream-cheese-frosting/

Peanut Butter Buttercream

Ingredients:

• 1 cup sugar
• 1 stick butter (at room temperature)
• 8 ounces cream cheese (at room temperature)
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla

Directions:

1. In a stand mixer, whip together the sugar and the butter.
2. Add in the cream cheese and whip together for about 5 minutes or until light and fluffy.
3. Add the vanilla and peanut butter and whip together for another 1-3 minutes.

Source:  http://leelabeanbakes.com/blog/frosting-filling/smooth-lush-cream-cheese-frosting/

Black Forest Brownies

Ingredients:

• 20 ounce brownie mix (to make enough for a 9×13 pan)
• Ingredients for brownie mix (oil, water, egg)
• 1 package cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1/3 cup heavy whipping cream
• 1 can cherry pie filling
• 1/2 bag semisweet chocolate chips

Directions:

1. Bake brownies according to package directions.
2. Beat cream cheese, sugar and vanilla together.
3. Beat heavy cream until soft peaks form.
4. Fold the cream into the cream cheese mixture.
5. Spread the cream cheese mixture over the brownies.
6. Spread the pie filling on top of the cream cheese mixture.
7. Top with chocolate chips.

Source:  http://www.food.com/recipe/black-forest-brownies-142912

Tortellini and Garden Vegetable Bake

Ingredients:

• 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
• 1 medium carrot, thinly sliced
• 1 1/2 cups sugar snap peas, halved crosswise
• 1 tablespoon margarine or butter
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1 cup sliced fresh mushrooms
• 1/3 cup chicken broth
• 1 1/2 teaspoons dried oregano, crushed
• 2 teaspoons all-purpose flour
• 3/4 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 cup milk
• 1 8 ounce package cream cheese, cubed and softened
• 1 tablespoon lemon juice
• 1 cup quartered cherry tomatoes
• 1 small red or green sweet pepper, coarsely chopped
• 2 tablespoons grated Parmesan cheese

Directions:

1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
2. Meanwhile, heat margarine or butter in a 12-inch skillet.
3. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink.
4. Remove from skillet.
5. Shake together chicken broth, oregano, flour, garlic, and pepper in a screw-top jar until smooth.
6. Add to skillet along with milk.
7. Cook and stir until thickened and bubbly; add cream cheese.
8. Cook and stir until cream cheese is smooth.
9. Remove from heat.
10. Stir in lemon juice.
11. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper.
12. Toss to coat.
13. Turn into an ungreased 13x9x2-inch baking dish.
14. Bake, covered, in a 350 degrees oven for 30 to 35 minutes or until heated through.
15. Stir mixture and sprinkle with Parmesan cheese.

Source:  http://www.recipe.com/tortellini-and-garden-vegetable-bake/

Smothered Chicken

Ingredients:

• 1 large bag of spinach leaves
• 4 ounces cream cheese
• 1/4 C shredded parmesan cheese
• 2 cloves garlic, minced
• 3 T red onion, minced
• 2 T olive oil
• Salt and pepper to taste
• 8 ounce package of mushrooms, sliced
• 1/2 stick butter
• 2 T olive oil
• 1/2 C white wine
• 2 cloves garlic, minced
• Salt and pepper to taste
• 4-5 boneless chicken breasts
• 8-10 slices Mozzarella cheese, cut into 1/8 inch slices
• 1 T garlic powder
• 1 T seasoned salt
• 1 teaspoon pepper

Directions:

1. Preheat the oven to 350.
2. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.
3. Bake for 16 minutes.
4. Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T olive oil in a skillet.
5. Add in the onions and saute 2-3 minutes.
6. Add in the spinach and garlic.
7. When it’s cooked through, stir in the cream cheese and parmesan cheese.
8. Continue cooking and stirring until the cream cheese is melted.
9. Remove from heat.
10. For the mushrooms, melt butter and 2 T olive oil in a skillet.
11. Put the mushrooms in and cook until browned all over.
12. Deglaze the pan with the wine.
13. Add in the garlic and season with salt and pepper.
14. Cook until most of the wine is cooked out.
15. Flip the chicken pieces over.
16. Divide the spinach and mushrooms over the top of each breast.
17. Lay two slices of cheese over each piece of chicken.
18. Cook another 12-14 minutes or until cheese is browned and chicken is done.

Source: http://baconbuttercheesegarlic.blogspot.com/2013/02/a-special-meal-for-my-valentine.html

Cream Cheese Peanut Butter Chocolate Pie

Ingredients:

• 1 1/4 cups salted pretzels
• 6 tablespoons unsalted butter, melted
• 1/4 cup brown sugar
• 1/2 cup cream cheese, softened
• 1/3 cup smooth peanut butter
• 1/4 cup brown sugar
• 1/2 cup 35-percent whipping cream, whipped
• 3/4 cup roughly chopped dark chocolate
• 2 cups 35-percent whipping cream
• Chocolate shavings, optional

Directions:

1. Pulse the pretzels in a food processor until finely ground.
2. In a large bowl, combine the pretzel crumbs, butter and brown sugar.
3. Mix with your hands.
4. Press the mixture into the bottom and up the sides of a 9-inch pie plate.
5. Cover and refrigerate.
6. Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth.
7. Fold in the whipped cream.
8. Spoon the filling into the pie shell, cover and return to the refrigerator.
9. Put the chocolate and whipping cream in the top of a double boiler over medium heat.
10. Whisk until melted.
11. Cover and refrigerate for 2 hours.
12. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
13. Cover the pie with the chocolate whipped cream.
14. Garnish with chocolate shavings if using.
15. Serve the pie right away or refrigerate for another 2 hours.

Source:  http://www.cookingchanneltv.com/recipes/nadia-g/no-bake-cream-cheese-peanut-butter-pie-with-chocolate-whipped-cream.html

 

Jalapeño Popper Chicken Soup

Ingredients:

• 4 slices bacon, cut into 1 inch pieces
• 1 tablespoon oil
• 1 onion, diced
• 4 jalapeño peppers, diced
• 2 cloves garlic, chopped
• 4 cups chicken broth or vegetable broth
• 2 cups chicken, cooked and diced or shredded
• 1 (15 ounce) can white beans
• salt and pepper to taste
• 1 cup corn
• 4 ounces cream cheese, room temperature
• 1 cup aged cheddar cheese, shredded

Directions:

1. Cook the bacon in a large sauce pan until crispy, set aside on paper towels to drain and pour off the excess grease.
2. Heat the oil in the pan over medium heat, add onion and jalapeño peppers and cook until tender, about 5-7 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Add the broth, bacon, chicken and beans and simmer for 15 minutes, seasoning with salt and pepper to taste.
5. Add the corn, cream cheese and cheddar cheese and stir it in until the cheeses melt.

Source:  http://www.closetcooking.com/2013/12/jalapeno-popper-chicken-soup.html

Cheesy Creamed Corn

Ingredients:

• 2 (16-ounce) packages frozen corn
• 2 (8-ounce) packages cream cheese
• 2 tablespoons white sugar
• 2 tablespoons water
• 4 slices American cheese, crumbled

Directions:

1. Use a 4 to 6 quart slow cooker. Empty the corn packages into your slow cooker.
2. Unwrap the cream cheese and put the blocks on top.
3. Add sugar and water
4. Fold the American cheese slices a few times, then crumble it in on top.
5. Cover and cook on low until everything is all melty, 4-6 hours.
6. Stir well before serving.

Source:  http://crockpot365.blogspot.com/2010/07/slow-cooker-cheesy-creamed-corn-recipe.html