Alfredo sauce
Twice baked potatoes
Clam dip
Creamy mashed potatoes
Jalapeno poppers

Spinach Muenster Quiche

8 ounces Muenster cheese, sliced
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 eggs
1/3 cup grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
salt and pepper to taste
garlic powder to taste
4 ounces Muenster cheese, sliced

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Line a quiche dish or 9 inch pie pan with the 8 ounces of Muenster cheese slices. Carefully press all of the water out of the spinach and place it in a large mixing bowl. Add eggs, Parmesan cheese, cream cheese, salt, pepper and garlic powder; stir well. Spoon mixture into pan and top with remaining cheese slices.
Bake in preheated oven for 35 minutes and allow to set up for 10 minutes before serving.

Have you ever made a savory cheesecake? Same ratio, one egg per package of cream cheese. Instead of sugar and such you saute onions, garlic, mushrooms, whatever you would like. I like a seafood cheesecake so I'd add shrimp along with some soy sauce for the salt component, maybe a dash of Worcestershire.

First of all....if kept cold they are good for a month or more after they "expire". If still sealed they shouldn't get mold.
Also cream cheese can be frozen. It won't be "spreadable" when defrosted but it works just fine in cooking.
Thirdly....how about a cheese cake?

Lindy's Cheese Cake

4 8oz packages of cream cheese
1 1/4 cups sugar
4 eggs and 1 yolk
2 T flour
3 T sour cream
1 tsp vanilla extract
2 tsps grated lemon and orange rind...mixed...if desired.
Beat the cream cheese until creamy, add the sugar and mix, add the eggs one at a time beating after each, add the sour cream flour and flavorings, pour into a prepared 9 inch springform pan ( I use a graham cracker crust) and bake for 8 or 9 minutes in a preheated 450 oven, without opening the door, turn the oven down to 200 and bake another 45 to 50 minutes or until the center just barely jiggles when you shake the pan.

Linda C

I've made this and it's delicious. Maybe you could freeze the dough until you're ready for it? Or make the Rugelach and freeze them.

Rugelach
2001, Barefoot Contessa Parties!, All Rights Reserved

Ingredients

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the
circle into 12 equal wedges�cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Oops sorry Trudy, I didnt read your post entirely....... you wanted main dishes.

I use up cream cheese in:
white lasagna
baked ziti
calzones

Anything where I'm using cheese...lots of the Italian dishes I make, I add it if I'm trying to get rid of some.

I just copied a recipe for Shrimp Bisque that I will post for you, only if you're interested. It uses an 8 oz. pkg of cream cheese.

jude

What's to decide? This screams, "Cheesecake!!!".

Jim

Here is a good appetizer that my group loves. I've double this recipe and made it in a 8 or 9 inch pan. I think you can freeze this too....I seem to remember Annie doing that while preparing for a wedding or holiday last year.

Jalapeno Cheesecake Recipe (katie/Annie)
Serving Size : 20 Preparation Time :0:00

8 ounces cream cheese
5 ounces sharp cheddar cheese -- grated
2 cloves garlic
1 egg
8 ounces jalapeno jelly

Mix first four ingredients together with half of the jelly. Pour mixture into greased 6- inch springform pan. Bake at 350 degrees for 35 minutes.
Cool completely and remove from pan.

Heat remaining jelly and pour over top of cheesecake. Serve with chips and/or crackers.

David

I often use cream cheese instead of sour cream in my Beef Stroganoff, great flavor.

Mix a little of the syrup from canned pears with cream cheese and put a spoonful in the middle of the pear halves, place on lettuce leaves and it's a salad....
I can my own pears just so I can eat them this way.

Nancy

This is courtesy of Frank's Hot Sauce. It is not an entree however, but a really great appetizer.

Frank's Buffalo Chicken Dip

INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S� REDHOT� Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON� White Premium Chunk Chicken Breast in Water, drained (I used rotisserie chicken from Costco)

DIRECTIONS:
HEAT oven to 350�F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or celery.

Tips: I used low fat cream cheese, blue cheese dressing (not ranch) and blue cheese (not mozz). I used rotisserie chicken and added more than the recipe called for.
This could be an entree for warm weather months served with celery and other veggies and maybe some melon slices, apples or berries.

This one is wonderful for a breakfast. I really like that it is not overly sweet like many breakfast dishes are. And it's from Weight Watchers!

Cheese Blintz

3/4c plus 3T flour
1/4c sugar
2-1/2tsp double-acting baking powder
1/8tsp salt
3 large eggs
1/2c butter or margarine
1/4c skim milk (I use 2%)
2-1/2c part skim ricotta cheese
8oz cream cheese, softened
2 large eggs
1/4c sugar
3T fresh lemon juice
1tsp grated lemon zest
1tsp grated orange zest
dash salt
Preheat oven to 300F, spray 9x13 baking pan with non-stick cooking spray-set aside.
To prepare batter, in large bowl with electric mixer on medium speed, mix flour, sugar, baking powder, salt, eggs, butter and milk until just blended. (Do not overmix)
To prepare filling, in separate large bowl, with electric mixer on low speed, combine remaining ingredients until blended.
Pour half of batter into prepared pan. Gently pour filling on top, being careful not to mix layers.. pour remaining batter over cheese mixture. Bake 1-1/2 hours or until golden brown and set. let stand 10 minutes before cutting, or cover and refrigerate until ready to serve. (Can be served chilled or at room temperature.)
Makes 10 servings

If you are not necessarily looking for savory dishes, these are also good.

Raspberry-Cream Cheese Muffins
2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries
1/4 cup finely chopped walnuts

Preheat oven to 350�.
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350� 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

Yield: 2 dozen (serving size: 1 muffin)

CALORIES 142 (32% from fat); FAT 4.7g (sat 2.4g,mono 1.3g,poly 0.7g); PROTEIN 2.7g; CHOLESTEROL 19mg; CALCIUM 31mg; SODIUM 138mg; FIBER 1.1g; IRON 0.7mg; CARBOHYDRATE 22.6g

Cooking Light, JUNE 2003

Linda

Thank you ALL for your great recipes and suggestions!! Now I think I may have to go out and buy more cream cheese they all sound soooooooo good!!! You guys are the BEST!!

Trudy

Trudy,

Just wanted to say what a heartfelt response that was.

Jo

Here's one I served at a party day after Christmas..and folks ate them up!

There was about a dozen left and they went in the fridge and then reheated in the oven and were just as good.

Here is a link that might be useful: Buffalo Chicken Bites