Cream cheese pizza dip (Deb)

 

Creamy herb dip (Deb)

 

Baked Vanilla Cheesecake (Anchor)

 

Grandma's recipe - Cherry Cheesecake

Mom's Recipe - Cherry Cheesecake

Mom's Recipe - Cheesy Baked Bread

8 oz cream cheese
8 oz sour cream
16b oz old cheddar cheese
4 oz chopped green chillies
green onions
1 cup chopped ham
1/2 lb bacon chopped
1 round bread loaf, hollowed out

Mix 1st 7 ingredients and put in the hollowed out bread. Bake at 350F uncovered for 1 hour.

Mom's Recipe - Veggie Pizza

2 tubes crescent rolls
1 8oz cream cheese
1 cup sour cream
2/3 cup mayo
1 tsp dill
3 tsp parsley
2 green onion
12 clove garlic
(of just do powdered Ranch dressing)

Spread crescent rolls on cookie sheet. Bake 10 mins at 350F. Cool.
Mix the other ingredients together and spread on the baked crescent rolls.

Chop up broccoli, carrots, cauliflower, snap peas and such. Sprinkle over cream cheese layer. Sprinkle shredded cheddar over. Cut in squares and love.

Mom's Recipe - Bruschetta

8 oz cream cheese

1/2 cup mayo

Spread on a baguette

2 large garlic cloves

salt and pepper

1/3 cup olive oil

6-8 tomatoes

1 1/2 tsp basil

1/2 tsp basil

Spread on the cream cheese layer

Sprinkle with parmesan and mozzarella. Broil. 

Family favourite. Also good on a Pilsbury Crescent Roll base. 

Mom's Recipe - Hollow Bread Crab & Shrimp Dip

1 pkg cream cheese

1/2 - 3/4 cup mayo

1 medium onion

1 can crab meat

1 can shrimp

1/2 lb shredded cheddar

2 tsp dill

Mix together. Put in a hollow loaf. Wrap in several layers of tinfoil. Bake at 300F for 3 hours. With with bagels and the inside of the hollow bread. 

Mom's Recipe - Stuffed Jalapeno Pitas

1 package mini pitas, cut in half

1/4 cup margarine

1/2 cup onion, finely diced

1 pkg cream cheese

8 strips bacon

1 medium tomato, seeded and diced

1 jalapeno, finely diced - to taste

Cook onion in margarine in the microwave. Add cream cheese and zap until creamy. Add the rest, stir - stuff pita halves. Warm in oven to serve.

Auntie Shelley makes these the best. Their Splurge club loved them and now my Splurge club loves them too. Family favourite. 

Mom's recipe - Greek appetizer

8 oz cream cheese

8 oz feta

1/4 cup plain yogurt

1 clove garlic, minced

1/4 tsp black pepper

1/4 tsp oregano

Mix with mixer until well blended

2 tomatoes, diced 

1 medium English cucumber, chopped

3 green onions

10 black olives

Lay on a pie place. Serve with pitas.

Mom's Recipe - Steiner's Crab Dip

6 oz crab flavoured pollock - Marinate in lemon juice then drain.

8 oz cream cheese

1/3 cup mayo

1 tbsp minced green onion

1 tsp parsley

1/4 tsp salt

dash garlic powder

Greek Cheese Ball

1/2 cup Parmesan cheese
1/3 cup chopped croutons
1/2 cup kalamata olives, separated1 pkg light cream cheese
1 tbsp greek seasoning, separated2 cloves garlic, crushed
3/4 cup roasted red peppers
2 tbsp oilve oil
3 pita pocket rounds
1/4 tsp salt

Combine Parmesan cheese and croutons and set aside. 
Chop olives. 
Combine cheese, some olives, 2 tsp greek seasoning and garlic.
Shape cream cheese into ball. Coat in croutons. Press centre creating a well.
Place peppers, greek seasoning, and olives into middle. Make pita chips and place around. Bake for 15 minutes until pitas are golden...
Serve and be happy!

Buffalo Chicken Wing Dip

8 oz Cream cheese
356g Chopped chicken (canned or left over)
buffalo wing sauce
Ranch Salad dressing
Shredded cheddar cheese
Spread cream cheese in dish. Top with chicken. Mix wing sauce and ranch and pour over top. Top with cheese. Heat in oven until bubbly and delicious!

Chocolate Cream Cheese Cupcakes

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1/3 cup oil
1 tbsp vinegar
1 tsp baking soda
1 tsp vanilla
1 cup water

Mix. Fill cupcake liners 1/2 full.

  Filling
8 oz cream cheese
1 egg
6 oz chocolate chips
1/4 cup sugar
1/4 tsp salt

Cream ingredients, add chocolate chips.  Place mixture in centre of cupcakes.  Bake 350°C for 15-20 minutes.  Makes 24 cupcakes.

Pumpkin Cupcakes with Cream Cheese Icing

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1 cup packed brown sugar

1 cup granulated sugar

1 cup unsalted butter, melted and cooled

4 large eggs, lightly beaten

1 can (15 ounces) pumpkin puree 

Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, baking powder, salt and the spices. In another bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add dry ingredients and whisk until smooth. Then whisk in pumpkin puree.

Line the cupcake pan with liners and fill each about halfway with batter. Bake until tops spring back when touched and a cake tester comes out clean, about 20 to 25 minutes. Rotate the pans if needed. (I have one pan, so did not bother with that step.) Transfer to wire rack and let cool completely before icing.

Cream Cheese Icing

8 oz. cream cheese, room temperature

1/2 cup butter, room temperature

3 cups icing sugar, sifted

1 tsp. pure vanilla extract

Beat butter and cream cheese until light and fluffy. Add vanilla and sugar.