n large bowl, mix cream cheese and sour cream until well blended.
Blend eggs, milk, butter, mustard, salt, pepper, garlic, onion powder, dill weed, crab, hot sauce(if adding) and cream cheese.
Spray 9x9\" glass baklng dish with cooking spray.
Pour in the crab and cream cheese.
Bake at 350\u00b0F for 40-45 minutes 'till set.
Serve with 3-4 strips of crumbled cooked bacon, as garnish.
medium saucepan cover the potato with salted cold water. Bring
nch muffin cups with paper bake cups; set aside. In a
Preheat oven to 400 degrees.
Prepare pizza crust according to directions as desired. I made it with a crispy crust.
Remove the lid and seal from the cream cheese. Microwave on high for 15-20 seconds until it is very soft and spreadable.
Spread softened cream cheese on prepared crust.
Mix together the flour, cinnamon and sugar.
Cut in butter until it resembles coarse crumbs.
Sprinkle the flour mixture on top of cream cheese.
Bake for 12-17 minutes, or according to pizza crust dirctions, until done.
Mix potatoes, onion, cream cheese, salt, pepper, egg and flour.
Beat with mixer until fluffy.
Put onion rings on top when ready to bake.
Bake at 300\u00b0 for 30 minutes.
In a stockpot or Dutch oven, bring the broth to a boil over high heat.
Add diced potatoes and onions and return to a boil.
Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender.
Using a potato masher, coarsely mash the potatoes in the pot (do not drain).
Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese.
Cook and stir for a few minutes, until cheese is melted. Stir well to combine.
Serve soup hot with a side salad and a crusty baguette.
In large pot combine potatoes with broth and simmer, covered, 20 minutes or until potatoes are tender.
Remove potatoes from heat and mash with potato masher.
In frying pan, cook bacon until crisp and drain on paper towel and crumble; set aside. To bacon fat, add onion and mushrooms; saute until tender.
Add the bacon/onion mixture to potatoes. Stir in milk, cream cheese, salt and pepper until cream cheese is melted. DO NOT BOIL.
Garnish with green onions.
In a mixing bowl, cream butter, cream cheese and sugar.
Add eggs,
Beat cream cheese until soft, add color and flavor. Gradually beat in powdered sugar.
Knead the mixture until of a pie dough consistency.
(A soft or firmer candy can be made by adding or decreasing sugar.)
In a Dutch oven, combine the water and bouillon. Add the cream cheese; cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer, uncovered, for 18 to 20 minutes or until vegetables are tender.
Combine broth, potatoes, and spices.
Boil on medium heat until potatoes are tender.
Smash a few of the potatoes to release their starch for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring frequently, until cheese melts.
Leaving the skin on, cube the potatoes. Place in a steamer basket and steam until tender, or when a knife goes in easily.Set aside and keep warm.
Chop sun-dried tomatoes.
To the warm potatoes, add the cooked peas, sun-dried tomatoes, and the cream cheese.
Gently mix the ingredients, then add salt and pepper to taste.
In a Dutch oven, combine the water and boillion. Add the cream cheese; cook and stir until cheese is melted. Stir in remaining ingredients. Simmer, uncovered for 18-20 minutes or until vegetables are tender.
Blend cream cheese, sugar and egg until smooth.
Pour into crust.
Bake at 350\u00b0 for 25 minutes.
Cool.
Blend sour cream, vanilla and 3 tablespoons sugar.
Pour over cream cheese.
Bake 25 minutes at 350\u00b0. Chill well before serving.
n bottom of pan.
Bake at 350\u00b0 for 10
In a Dutch oven, combine the water and bouillon.
Add cream cheese, cook and stir until cheese is melted.
Stir in the remaining ingredients.
Bring to a boil.
Reduce heat and simmer, uncovered, for 18-20 minutes or until vegetables are tender.
Cook macaroni and drain.
Soften cream cheese and blend with soup.
Stir in tuna, mustard, milk and macaroni.
Pour into a 1 1/2-quart dish and sprinkle crumbs on top.
Bake at 375\u00b0 for 20 minutes or until bubbly.
Combine cake mix, margarine and egg with fork until crumbly. Reserve 1 1/2 cups.
Press remaining in a 13 x 9-inch greased pan. Bake 10 minutes at 350\u00b0.
Spread apricot jam over crust.
In small bowl, combine cream cheese, sugar, vanilla and egg.
Beat until smooth.
Spread over jam.
Sprinkle reserved topping over cream cheese.
Bake at 350\u00b0 for 28 to 30 minutes.
Chill before serving.
Store in refrigerator.
Roll out crescent rolls. Mix cream cheese, vanilla, and sugar together. Put mixture on top of a crescent roll, top with another crescent roll. Bake at 400\u00b0 until done. Prepare glaze: mix confectioners sugar and milk. Pour on top of baked crescent rolls.