Not exact matches
Next add 4
ounces of low - fat
cream cheese and shred in about 1/2 cup
of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the
cheeses have melted, then turn off the heat
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or se
Cheese Frosting: 4
ounces full - fat brick - style
cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or se
cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch
of Kosher or sea salt
A little
cream cheese (1
ounce) might help thicken it but that will add 2g
of carbs.
Stir in about 8
ounces of cream cheese and the juice from one lemon.
Finely chop 2
ounces of dill and put into a mixing bowl along with 8
ounces of cream cheese, salt, and the juice from one lemon.
Add the chicken, remaining seasonings, sour
cream, half
of the green enchilada sauce (so roughly 13 - 14
ounces) and 8
ounces of the shredded
cheese.
2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block
cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3
ounces white chocolate chips confectionery sugar to dust over top
of cake
5 - 7 slices whole grain bread, very thinly sliced 3
ounces goat
cheese or chevre, crumbled tiny splash
of milk or
cream splash
of extra virgin olive oil two big pinches
of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit
of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit
of freshly ground black pepper
And also how many
ounces each
of cream cheese?
Ingredients: 4 large eggs, separated 1/2 teaspoon
cream of tartar 2
ounces low fat
cream cheese 1 teaspoon Italian herb seaso...
Andes Mint Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4 cup chocolate graham cracker crumbs 2 tablespoons sugar 4 tablespoons butter melted 2 (8
ounce) boxes
of cream cheese softened 1/4 cup plus 2 tablespoons sugar 1 egg 1 teaspoon mint extract 4 drops green food coloring 1 1/4 cups chocolate chips 15 Andes mints coarsely chopped.
Also how many
ounces of cream cheese each if we need two packages?
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8
ounce block
cream cheese — softened 3 — 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top
of the strawberry.
To make the cheesecake mixture,
cream an 8 -
ounce brick
of softened
cream cheese with an egg yolk.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2 cups heavy
cream 1 1/4 cups confectioners» sugar, sifted 12
ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4
ounces bittersweet chocolate finely chopped
But sometimes I make a slight change to lighten it up (using one cup
of ricotta
cheese to replace 8
ounces of the
cream cheese in my recipe).
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 -
ounce can diced tomatoes — 14
ounces spaghetti sauce — 2
ounces (1/4
of 8 -
ounce package)
cream cheese — One 9 -
ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella
cheese — 2 tablespoons grated Parmesan
cheese
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch
of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1 Cup diced or leftover ham 1 Cup heavy
cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in ski
cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar
Cheese 1
Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in ski
Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
Instead I will most likely put 2 1/2
ounce to 3
of blue
cheese and rest
cream.
With the batter already in my loaf pans, I softened 4
ounces of cream cheese and stirred in a 1/2 cup brown sugar.
I used 1/4 c margarine, 12
ounces of LF
cream cheese, and 4
ounces of RF blue
cheese.
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature
cream cheese 1 bunch
of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced and zested 1 heaping spoonful
of Dijon mustard 1/4 cup capers 8
ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste
1 15 -
ounce can
of white cannelini or navy beans, drained and rinsed 1 small jar roasted red peppers, or about 1 cup, drained 3
ounces cream cheese, softened 1 clove garlic, minced Juice from half a lemon Salt and pepper to taste
1 1/2 cups organic pecan halves 10
ounces graham crackers 2 earth balance sticks 3 packages
of Mori Nu Tofu 2 cups Florida Crystals (organic) 4 tablespoons organic vanilla extract 2 teaspoons ground organic nutmeg 1/2 cup arrowroot 14
ounces vegan
cream cheese (Tofutti) 1 tablespoon guar gum 4 cans
of organic canned pumpkin
1 1/4 cups elbow noodles Salt 2.5
ounces extra-sharp cheddar
cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch
of ground nutmeg 1/3 cup sour
cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy
cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5
ounces) extra-sharp cheddar
cheese, grated
3/4 pound (1 quart) strawberries, chopped 8
ounces softened
cream cheese 3/4 cup sugar 1 cup milk 1 tablespoon fresh lemon juice Pinch
of salt 1/2 cup heavy
cream
1 8 -
ounce package
of cream cheese 1/2 cup sour
cream 1/4 cup mayonnaise 1 1/2 cups shredded Swiss
cheese, divided 8 strips
of bacon, cooked and chopped into small pieces OR 1/2 cup bacon bits (in original recipe) 1/4 cup onion, diced (not in original) Salt and pepper to taste
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28
ounce) can diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15
ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar
cheese, divided use • Sour
cream, as optional garnish
To that you'll add 4
ounces of room temperature
cream cheese and 2/3 cup powdered sugar.
In a large bowl or the bowl
of a stand mixer, add 8
ounces of the
cream cheese, 1/3 cup
of the sugar, and the rest
of the cornstarch.
You'll Need — 8
ounces cream cheese — 1/2 cup blue
cheese dressing — 1/2 cup red hot sauce — 8
ounces cooked chicken breasts, shredded (You can use rotisserie, grilled, or poached)-- 1 cup shredded mozzarella (or Monterey jack, blue
cheese, or any
of your favorite
cheeses)
Cheesecake: Two 8 -
ounce packages
cream cheese, at room temperature 2/3 cup granulated white sugar pinch
of salt 2 large eggs 1/3 cup sour
cream 1/3 cup heavy whipping
cream 1 teaspoon vanilla extract a few drops
of green food coloring, if desired
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 -
ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour
cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss
cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
These are the ingredients you'll need to make this spinach artichoke dip recipe from scratch: fresh garlic, olive oil, a one - pound package
of fresh spinach leaves, 1/2 teaspoon
of red pepper flakes, salt and pepper to taste, marinated artichoke hearts, one 8 -
ounce block
of cream cheese, mozzarella
cheese, sour
cream, Parmesan
cheese, and lemon juice.
Frosting: Two 8 -
ounce packages
cream cheese, at room temperature 1/2 cup unsalted butter, at room temperature One 7 -
ounce jar marshmallow creme 1 cup powdered sugar a few drops
of green food coloring, if desired
1/2 (8 -
ounce) package vegan
cream cheese 1/2 (16 -
ounce) package extra-firm tofu 1/4 cup powdered sugar 1 teaspoon vanilla extract Zest
of 1 lemon
On the road to making healthy pumpkin muffins (recipe coming soon), I found myself with 6
ounces of leftover
cream cheese and half a can
of pumpkin purée that I couldn't very well let go to waste.
Process: Putting 8
ounces of cream cheese in a mixer and beat the
cream cheese until it soft and fluffy.
1 gluten - free crust
of choice, pre - baked 2 (8 -
ounce) packages
cream cheese, room temperature 3 teaspoons Matcha Green Tea powder 3/4 cup sugar 3 large eggs + 2 yolks, room temperature 1/2 cup mascarpone or crème fraiche - Topping
of choice
1 (16 -
ounce) package silken tofu, drained 1 cup sugar 2 (8 -
ounce) packages dairy - free
cream cheese 1 egg, * room temperature 2 teaspoons vanilla 1 gluten - free crust
of choice, prebaked - Topping
of choice
The «cheesy» part
of this title comes from a few
ounces of cream cheese.
Beat two 8 -
ounce packages
of Cabot
Cream Cheese in a large bowl until creamy, adding in sugar, Cabot Plain Greek Yogurt, tapioca and eggs, and vanilla, beating and scraping sides
of bowl in between the addition
of each ingredient, as detailed in instructions below.
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour
cream 1 teaspoon Adobo sauce from can
of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5
ounce can corn, drained 4
ounce can sliced black olives, drained 4
ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack
cheese, divided (I use So Delicious cheddar - jack blend)
1 (8
ounce) package
cream cheese, softened 1 cup sour
cream 2 cans refried beans 3 tablespoons chili powder 1 tablespoon garlic powder 1 1/2 tablespoons cumin 1 tablespoon paprika 1 teaspoon salt (or sub all above spices with a packet
of taco seasoning) 4 cups cheddar
cheese, shredded (or sub half with monterey or colby jack)
For the
cream cheese frosting recipe, it is unusual to see the
cream cheese amount shown in terms
of a cup measurement instead
of ounces.
ingredients CHEESECAKE FILLING: 2 (8 -
ounce) packages
of cream cheese (softened) 3/4 cup confectioners» sugar...
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless chicken breasts 2 Packages
of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 -
ounce) package shredded light Cheddar
cheese 1 bunch green onions, thinly sliced 1 (56 -
ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour
cream
zest
of 1 Meyer lemon 1/4 cup granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4
ounces (1/2 brick) full - fat brick - style
cream cheese, very cold, cut into pieces 3/4 cup heavy
cream + more for brushing, very cold
* 1 1/2 sticks butter at room temperature * 4
ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half
of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinkling
Do you think adding 8
ounces of cream cheese, rather than 4
ounces, be better?