I have an 8oz block of cream cheese. What to make? Sweet or savory?
2 years ago
I have basic ingredients on hand. No canned pumpkin. I do have 2 cans of kernel corn.
What would YOU make that uses 8oz's of cream cheese?
Featured Answer
Sort by:Oldest
Comments (17)
Related Discussions
Sweet uses for savory herbs
Comments (3)Here's a couple of recipes to start the ball rolling! Sweet Rosemary Slices 2 eggs 155g brown sugar 1/4 teaspoon vanilla essence 155g plain flour 1 teaspoon baking powder pinch salt 1 tablespoon rosemary leaves or 2 teaspoons dried 250g raisins and candied fruit (angelica, glace cherries, candied pineapple etc) 185g pecan nuts, chopped OR sunflower seeds Preheat oven to 190C. Beat the eggs, gradually add sugar and vanilla, mixing well. Sift in the flour, baking powder and salt. Add rosemary, fold in the fruit and nuts. Spoon the mixture onto a greased and floured 20cm baking tin and spread out evenly. Bake for 30 minutes. Remove from tin while still warm, allow to cool, then cut into slices. Lemon Thyme Cookies 125g butter 3/4 cup sugar 1 egg, beaten 1/2 teaspoon vanilla 1 tablespoon milk or cream 1 teaspoon grated lemon rind 1/2 cup fresh lemon thyme leaves, finely chopped 1 1/4 cups flour pinch salt 1/4 teaspoon baking powder Preheat oven to 180C. Cream butter, gradually adding sugar, and beat until light. Add egg, vanilla, and milk and blend thoroughly. Blend in lemon rind and thyme. Mix flour, salt, and baking powder and sift into butter mixture. Blend well. Drop by teaspoons on a greased baking tray and bake 8-12 minutes, until lightly brown....See MoreI use my cream cheese for....
Comments (27)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.)...See MoreSavory Sweet Potatoes
Comments (19)I have made and loved AnnT's recipe and the chipotle one above.....yum... Another fave way is this: Sweet Potato Wedges with Dipping Sauce- lorijean 2 lb. 4 oz. sweet potatoes, unpeeled, cut into 3-4" wedges - Toss with 2 tablespoons vegetable oil. Sprinkle with chili powder & salt to taste. Place on baking sheet in single layer. Bake at 375 F., 40 - 50 minutes, until tender and lightly browned on edges. Dipping Sauce Mix 1-1/4 cups sour cream, 2 tablespoons sweet chili sauce, 2 green onions (finely chopped), and 1 tablespoon chopped fresh cilantro. Season to taste with salt & pepper. Cover & refrigerate. Serve hot wedges with dipping sauce. Lori And while I haven't made it yet, I had this one saved - looks wonderful. Sweet potatoes with bacon, romesco and spinach serves 6 posted by dlundin (Diana) 2 1/4# sweet potatoes 1/3 cup brown sugar 1 cup unsalted butter 1 tablespoon sage, julienned 2 teaspoons picked thyme leaves 1/2# slab bacon, cut into 1/2 inch lardons 1/3# young spinach, cleaned 1 recipe romesco (attached) 1. Preheat the oven to 350 degrees. 2. peel the potatoes and cut them into 1 1/2 inch cubes. Place them in a large bowl and toss with the sugar. 3. Brown the butter in a saucepot over medium heat. When the butter is deep brown (but not burnt!) with a nutty aroma remove from the heat for a few minutes. Then add the herbs and quickly pour the butter over the sweet potatoes. Toss with a large spoonbe careful of the hot butter. Season generously with salt and pepper. Put the sweet potatoes on a sheetpan and bake in the oven for about 1 1/2 hour until then are tender. Toss frequently with a metal spatula to coat evenly. 4. while the potatoes are cooking, render the bacon over medium heat until the lardons are crispy but still tender and chewy. Set aside. 5. when the potatoes are cooked, toss in the bacon and then, at the last minute, the spinach until it is just wilted. Remove to a platter and drizzle with romesco. Pass a bowl of the romesco at the table for those guests who would like more. AOC romesco makes 2 cups 1 cup plus 2 tablespoons extra virgin olive oil 5 ancho chilis, seeds removed, soaked in warm water for 30 minutes and then dried 2 tablespoons almonds, toasted 2 tablespoons hazelnuts, toasted 1 clove garlic 1 each 1" thick slice of bread, fried in olive oil until golden brown, cut into cubes 1/3 cups roasted or canned tomato 1 tablespoon chopped parsley 1. in a heavy sauté pan, heat 2 tablespoon of oil and sauté the chilis for 5 minutes. Season with salt and put aside. 2. In a food processor, blend the nuts, garlic and fried bread cubes by "pulsing" with the machine. 3. When they are ground together add the chilis and 1 teaspoon salt. Pulse for one more minute. Then add the roasted tomato and the parsley. With the machine running, slowly pour in 1 cup of olive oil until you have a smooth puree. Season to taste with lemon and salt....See MoreNon-cheese savory filling
Comments (17)I like to fill ravioli with a filling of butternut squash and dress them lightly with some sage and browned butter. You could go the way of the Rueben with corned beef and sauerkraut, or lean toward a Michigan Upper Peninsula pastie with beef, potato and rutabaga. I do have a recipe for venison potstickers, but I'm sure you could sub another meat or poultry. Venison Potstickers Potsticker Filing: 1lb. ground venison 4 c. water 1-1/2 c. shredded or finely sliced cabbage ½ c. finely chopped green onion 1-1/2 Tbs. freshly grated ginger 2 Tbs. oyster sauce 2 Tbs. salt (for softening cabbage) 1 tsp. soy sauce 1 tsp. fish sauce (aka patis) Other Ingredients: 50 wonton wrappers bowl of ½ c. water (used as glue for sealing potstickers) ½ c. canola oil Instructions Combine cabbage, 4 c. water, and salt in medium bowl and let sit for 15-20 minutes, tossing every 5 minutes to make sure all cabbage is softened. In larger bowl, combine all other filling ingredients. Drain and rinse cabbage, and add to meat mixture. Mix in thoroughly. Line a baking sheet with parchment paper to hold raw dumplings. Assembling Potstickers: Place about 2 teaspoons of filling in center of wonton wrapper. Dip finger into water bowl, then line two adjacent sides of wrapper with water from finger. Fold the two dry sides of wrapper on top of the two water-lined sides and pinch closed (NOTE: make sure potsticker edge is completely sealed, otherwise the juices may run during cooking and your potstickers may dry out). At this point, your potsticker should look like a pudgy triangle. Fold each corner of the triangle in toward the center of the potsticker, using a little dab of water to ‘glue’ the corners down. Place assembled potsticker on parchment paper-lined baking sheet. Cooking Potstickers: Pour about ¼ c. canola oil into the bottom of large sauce pan and bring to medium high heat. When pan is nice and hot and evenly coated, line the bottom of the pan with one layer of potstickers. We were able to fit about ½ of the batch into our pan at a time. Fry potstickers over high heat until the bottoms look golden brown, about 3-5 minutes. Once bottoms of dumplings look nice and crispy, add enough water to submerge the bottom half of the potstickers. Cover pan with lid tilted so that steam can escape. Continue to cook until all water evaporated from pan and you hear the dumplings start to sizzle again, which can take anywhere from 5-10 minutes. Remove from heat and serve with either tongs or a spatula. If you are going to cook the whole batch in one go, place potstickers on foil-lined try (photo below), wipe out the bottom of pan with paper towel to get the crusty bits out, then add remaining ¼ c. of canola oil and start process again. Saving Potstickers: If you’re not going to eat all of the potstickers in one sitting, put the tray of raw dumplings in the freezer overnight. Make sure potstickers are not touching, otherwise they will freeze together. Once they are completely frozen, place them in a large zip-lock bag (or portion into smaller bags) and keep in freezer for up to a month. Dipping Sauce for Venison Potstickers ¼ cup light soy sauce ¾ tablespoon seasoned rice vinegar 1 teaspoon sugar 1 minced garlic clove, or more ½ teaspoon sesame oil ½ teaspoon red pepper flakes (optional) 1 teaspoon green onion ( thinly sliced) Instructions Mix all ingredients in a bowl. Use as dipping sauce. Annie...See More
2 years agolast modified: 2 years agoYou could cut this tasty cheese ball/spread recipe in half.
Garlic-Herb Cheese Ball
Best made a day before serving. The ingredients can also just be mixed together and placed in a container to spread on crackers.
2 8-oz. pkgs. cream cheese, room temp.
2 small cloves garlic, minced
2 T. minced green onion
2 T. chopped fresh basil (or 1 1/2 to 2 tsp. dried)
2 T. chopped fresh dill (or 1 1/2 tsp. to 2 tsp. dried)
1/4 tsp. salt (or to taste)
Optional: Lemon pepper and chopped parsley, for garnishCombine everthing but the lemon pepper and parsley; mix well. Cover and chill. Form into ball. Lightly sprinkle cheese ball all over with lemon pepper, then sprinkle top with chopped parsley.
Note: If making a spread, mix in about 1/2 tsp. lemon pepper and sprinkle top with chopped parsley.
ETA - Next time you have 8 oz. of cream cheese I can guarantee mixing it with these ingredients does not disappoint…one jar Kraft Old English Cheese Spread, 4 oz. can diced green chiles (drained) and chopped green onion. Zap in microwave to melt cheeses together. Serve warm with tortilla chips or crackers of choice (I like Triscuits for this).
User thanked chloebud
2 years ago
2 years ago- 2 years agolast modified: 2 years ago
Cream cheese and cherry danish. It's just been put into the oven....🍒 Pillog suggested it...thank you!
Related Stories
COLORSummer Color Combos: 8 Refreshing Ice Cream Palettes
July 19 is National Ice Cream Day, so scoop up these delectable combinations for sumptuous interiors
Full Story
MOST POPULAR8 Great Kitchen Cabinet Color Palettes
Make your kitchen uniquely yours with painted cabinetry. Here's how (and what) to paint them
Full Story
LIFE8 Wonderful Winter Hobbies to Nurture at Home
Make nesting at home this winter even more pleasurable by cultivating new activities and dreaming up meaningful creations
Full Story
ENTERTAINING8 Stress-Busting Tips for Hosting Small Gatherings
Make entertaining easy with these ideas for casual get-togethers
Full Story
DECORATING GUIDES8 Open-Plan Mistakes — and How to Avoid Them
There’s much to love about relaxed open-living layouts, but they can be tricky to decorate. Get tips for making one work
Full Story
FEEL-GOOD HOME12 Very Useful Things I've Learned From Designers
These simple ideas can make life at home more efficient and enjoyable
Full Story
COLORDreaming in Color: 8 Eye-Opening Yellow Bedrooms
Start your day energized and cheerful with bedroom hues that sing of sunshine or golden fields
Full Story
DECORATING GUIDESMake a Big Statement with Oversized Art
A Single Piece of Art Bridges Architecture and Decor
Full Story
PLANTING IDEAS8 Sumptuous Shade Garden Plant Combinations
Enjoy these plant combinations made for spots with varying levels of shade and different garden zones
Full Story
LIFEHow Do You Make Your Tea and Coffee in the Morning?
A morning cup is a must for many, and preparation comes in many guises. We look at coffee and tea habits across the Houzz community
Full Story
UserOriginal Author