Yup! And, did you happen to see that Cook's investigations found that Philly is the best creme cheese.

I also find myself spreading a dab on a saltine and adding another dab of pepper jelly...
Linda C

The last package I used I mixed with some homemade yogurt cheese, added some Jodie's Dill Dip mix and used as a dip for veggies. I usually buy the Neufchatel as it is lower in fat....I can't tell much difference, especially when mixing it with other things.

... getting pills into the dog.

(We also eat it ourselves, lots of ways, but my favorite is still on a toasted bagel with onion and lox. You really can't improve on that!)

I always keep a stash of Philly....snacks, cooking, baking.

Nancy

Toast. Bagels. Slathered on celery. Spread on toasted quick breads like banana-nut, cranberry walnut, and pumpkin-nut. I recently made a cardamon-cinnamon-walnut bread. So fragrant and good toasted with cream cheese.

I use Philly cream cheese with chives in my mashed potatoes (when I don't have Boursin LOL!)

I also like to add diced cream cheese to scrambled eggs along with smoked salmon and scallions or chives.

The bakery in our town here in Holland has a very nice date/ pistachio nut loaf that is great spread with cream cheese for breakfast or tea. When we were living in New England, I used to buy a can of brown bread (with or without raisins - depending on your preference). Sliced thin, spread with cream cheese, add another slice and then cut into quarters. That also makes a nice tea sandwich.

I use an 8 oz brick of cream cheese, a large shallot, about 4 ounces of smoked bluefish (could be any smoked fish, really) and the juice of half a lemon all done up in the food processor for a great smoked fish pate. Great on crackers as an appetizer and great on toasted bagels.

And believe it or not, my cousin in Ohio makes the best lasagna with browned Italian sausage and uses big dollops of cream cheese (I think she uses Neufchatel) in between the layers instead of the usual ricotta or bechamel mixture. It's quite good! I always look forward to it.

seagrass

I use it in salmon patties, with chives.

augie

Hey, Travelgirl. :)

What do you do for Philly Cream Cheese? I think if I worked in a place like that and had access to it, I'd be in trouble nibbling all the time, sneaking crackers into work. LOL

Always several blocks of it in my house for baking and in case of emergency. Jam spread over with crackers to pick at it with.

You've started a craving.

I like it on toast with cherry or raspberry jam.

When I need a quick 'salt fix' I scchhmmear some on a piece of thin ham, top with a pickle and roll up; yummm :)

I always but it with the intention of baking something with it. I almost never do! I wind up putting it on bagels or have it as a snack with crackers & jelly.

Recently Alice I indulged in some pita chips topped with cream cheese and a spoonful of fresh salsa. Yum!

Now Gellchom....everyone knows you are supposed to use "dog cheese" for pilling the pup! That is those orange individually wrapped slices of "Cheese food product"..LOL!

Travelgirl: I do all the things everyone said.

Plus!!!!! I just bought 2 packs for Cheesecake.
I was going to stop putting in the recipe but someone said to keep posting it, whenever.

Lou's Fluffy Cheesecake

Ingredients:

6 extra large eggs, Separated
1 cup of Vanilla Ice Cream
1 ¼ Cups of Sugar
1 /4 pound of Butter (softened in micro wave and let cool but still soft)
2 packs of Philadelphia Cream Cheese. ( 16 Oz. )At room temp.
Sugar ¾ cup for Batter and ½ cup for egg whites
1 tablespoon of Lemon Juice
6 Tablespoons of Orange juice2 teaspoons of Vanilla flavor
Grate the skin of one orange , with a hand grater, fine side. ( 2 tablespoons )
2 heaping tablespoons of AP flour
¼ cup of Cornstarch

Beat the egg whites, until they start to peak. Add the ½ cup of Sugar,
A little at a time, at a medium speed for 1 minute.
Beat for another 3 minutes, or until they hold stiff peaks.
Put aside, until the batter is mixed.

In a bowl large enough to hold the batter and beaten egg whites,
Add the 6 egg yolks, Cream Cheese, ¾ cup of Sugar, Lemon juice, Orange Juice,
Softened butter, Vanilla flavor, Flour , Ice Cream and grated Orange skin.

Beat this for 3 to 4 minutes, until smooth, add Cornstarch and mix on low speed 1 minute.

Fold 1/3 of the beaten egg whites into the cake batter, using a rubber spatula.
Then fold in the remaining egg whites , very easily but well.

Pour this into a 9 x 13 in. SS Pan or your favorite pan, that is oiled and dusted with flour.
Or you can use a Graham Cracker crust.

Place this Pan into a slightly larger pan, that has about ¾ inches of water.
And then into a pre heated 320 degree oven on the middle shelf.
Bake for about 50 to 55 minutes or until the top is a Golden tan ( not Dark Tan !!! )
Turn the oven off but leave the cake in, until it cools down.
When cooled down, cover the top with Aluminum Foil and refrigerate, for at least 1 hour.

You can add a topping of your choice , a Pineapple Sauce, preserves, thickened peach pie filling , etc.
Seems to be OK for freezing.
LOU

cream cheese and olive sandwiches! ymmmmmm

I just remembered, when I make my own Aram sandwiches, I use cream cheese mixed with herbs and a bit of sour cream to thin it as a spread. Good "glue" when I roll it up.

I like a late night snack of toasted bagels with cream cheese and pumpkin butter...or apple butter...or pear butter...and now rose hip butter!

And my dogs just go nuts for my cream cheese cookies. I used them as bait in the breed ring and Layla stacked beautifully. LOL!

Michelle

Marbled cream cheese brownies. Mmmmmmmmmmmm........

Just like lindac, I eat Philly cream cheese and Stonewall Kitchen red pepper jelly on club crackers. I keep it at work, too, makes a great mid-afternoon snack with a cup of tea.

Since I bake a lot of danish in the cooler months, I keep a lot of cream cheese in the freezer, so there's always some handy.

Son #1 and I like to put a brick of cheese on a plate, pour out a can of meaty chili, sprinkle with some cheddar and nuke, until soft...dip in tortillas or ritz type crackers..

I also make a chicken or turkey spread dip.
Cream Cheese softened, little mayo to thin, small squirt of mustard, garlic powder, s&p and a can of chicken or turkey drained. Mix it all up, and chill a bit, spread on crackers, toast or bread.

My DH started this and it's really very addicting. I've added to my list of "comfort foods"
Slice a thick chunk of Philly and put it between 2 really fresh Zesta Saltines, squeeze and enjoy! Gina

I love to dip pretzels into whipped cream cheese and eat em!

Cream cheese pie, cream cheese frostings, and alfredo sauce are what I use it for. I cleaned the refrigerator yesterday and found three unopened bricks and 2 open ones. The open ones had been in there a couple weeks and I threw them out. Anyone know how long it should last once opened?

I melt an 8 oz. brick in my potato soups.

On crackers with some kind of pepper jelly (Annie's Hab. Gold, my jalapeño jelly or peach chipotle jam).

Jalapeno cheesecake with same pepper jellies.

With noodles and sour cream...a Romanoff I guess.

And once in awhile we recreate a sandwich from an old cafe in town...French roll, cream cheese, horseradish, thinly sliced roast beef and cucumber, lettuce and tomato.

In brownies...yes! And bagels with Peach Jam for Cold Mornings.

Here is a no fat, no calorie treat I make (ok, not really, but you can pretend it is. LOL):

Cut the crust off pieces of really fresh, soft bread. I usually use white. Spread with softened cream cheese and roll up jelly roll fashion. Cut into 4-5 pinwheels. Dip the pinwheels into butter, then into a mixture of cinnamon and sugar. Bake at 350 for 8-12 minutes, depending on how browned you want them. Longer for crispy...which is what I like.

I love these things. I used to make them for my boys when they were little. I still make them on occasion as a "memory jolt". I also sometimes add chocolate chips. (Using the new non-stick foil works really well with these...and they do not store well. You will have to eat them all at one sitting.)

I am one of the few who does not snack on it with crackers. I primarily use it for baking.
However, I do occasionally indulge in a little on my favorite sandwich: cucumber. Slather a little softened cream cheese on a good sturdy (preferably homemade) bread, add sliced cukes, salt, and dill, and eat to your heart's content. I have never been a cream cheese and jelly kind of person. Of course, other than collecting jams and jellies because they are pretty to look at and I love having a huge variety to serve, I don't really eat them. Well, rarely.
Sherry