Cream Cheese ideas

[zansammommy]

I have four boxes of cream cheese to use up. Since we don't like to just eat it, I need ideas on how to use it up. Hope for more then just deserts.

The sell by date is March 12. How long past that can it go?

Much thanks!
Kate

[TiggerToo]

If you like garlic, you will like this one!! We found this on line and my hubby and I LOVE LOVE LOVE garlic....

• 36 garlic cloves
• 1/3 cup olive oil
• 5 pounds russet potatoes, peeled, cut into 1-inch pieces
• 2 cups (about 8 ounces) packed grated sharp white Cheddar cheese
• 4 ounces cream cheese, room temperature
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1-1/2 teaspoons minced canned chipotle chilies

Preheat oven to 350 degrees F. Toss garlic with olive oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic, Cheddar cheese, cream cheese, butter, and chiles. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

[3timesoccermom]

A week or 2 ago someone also asked for cream cheese recipes and several replied. I believe those are in Recipe Requests too so you should be able to find a couple with a few minutes of looking or a search.

I have four boxes of cream cheese to use up. Since we don't like to just eat it, I need ideas on how to use it up. Hope for more then just deserts.

The sell by date is March 12. How long past that can it go?

Much thanks!
Kate

[wholesalebiker]

Noodles Parmesan - Serves 2

1 three oz. pkg. cream cheese, softened
2 tbsp. margarine or butter
½ tsp. dried basil
salt or garlic salt, pepper, parsley
1/3 cup parmesan cheese
3 oz. thin spaghetti (or other pasta, penne works very well)

Start pasta cooking. Combine the butter, cream cheese, parsley, basil, pinch of salt or garlic salt and dash of pepper. When pasta water is boiling, remove 1/3 cup of the water and pour into cream cheese mixture. Whisk to blend. Drain pasta when cooked and put back into pot. Add half the parmesan cheese to the sauce, mix well and pour over noodles. Stir to coat well. Sprinkle remaining parmesan cheese on top. Serves 2.

This recipe can be easily doubled or tripled, and you can use light or fat free cream cheese. You can also add cooked chicken, mushrooms, broccoli and many other things - very adaptable. Sauce is thin but thickens quickly. Best with garlic salt.

[3timesoccermom]

This is the recipe I posted for the other cream cheese recipe request and I also have it under Pasta. I've been making it for 18 years.

Noodles Parmesan - Serves 2

1 three oz. pkg. cream cheese, softened
2 tbsp. margarine or butter
½ tsp. dried basil
salt or garlic salt, pepper, parsley
1/3 cup parmesan cheese
3 oz. thin spaghetti (or other pasta, penne works very well)

Start pasta cooking. Combine the butter, cream cheese, parsley, basil, pinch of salt or garlic salt and dash of pepper. When pasta water is boiling, remove 1/3 cup of the water and pour into cream cheese mixture. Whisk to blend. Drain pasta when cooked and put back into pot. Add half the parmesan cheese to the sauce, mix well and pour over noodles. Stir to coat well. Sprinkle remaining parmesan cheese on top. Serves 2.

This recipe can be easily doubled or tripled, and you can use light or fat free cream cheese. You can also add cooked chicken, mushrooms, broccoli and many other things - very adaptable. Sauce is thin but thickens quickly. Best with garlic salt.

[marrelam]

Freeze them!!

[queenofthehivemomof5]

Cream cheese actually lasts quite a bit after the sell by date. I had some in my fridge for a good month past the sell by date and it was perfectly fine (sell by date is not the expiration date)

And like Maralam said you can freeze it however it turns out a bit crumbly IMO and not very spreadable but you can thin it back out with a touch of milk. But thawed it is fine in any recipies.

I am going to have to try some of these recipies..they sound very good.

I am not always the most creative cook but since it is now strawberry season how about some fruit dip (OK it is a dessert but easier than cheesecake and the fruit is healthy...right)

1 block of cream cheese
1 jar marshmallow cream
1 tsp vanilla (I recently used half of a scraped vanilla bean...OMG heaven!)

Beat together and dip fruit of your choice in. Strawberries are great but in the pinch other fruit works too...try bananas or pineapple.

[Mama Stu]

Taco Dip
1 pkg cream cheese softened
1 carton French onion dip
1 carton sour cream
2 TBSP. taco seasoning
1/4 cup salsa

Mix together until well blended. Spread on platter, top with lettuce, tomatoes, cheese, black olives. Use tortilla chips for dipping.

[Cynthiabutterfly]

This is a super simple dip, but ridiculously good!

8oz block cream cheese, softened
1/2 cup shredded cheddar cheese
1 cup sour cream or mayo (depending on how you like the texture of your dip)
1 green onion, chopped (about 2 tbs.)

Combine all ingredients, and serve immediately. Serve with crackers or veggies. YUM!

[Cynthiabutterfly]

Also, we eat so much cream cheese, I can't keep it in the house. Toast + cream cheese + jam (so much better than a bagel!)

no-bake cheese cake
2 8oz blocks cream cheese, softened
1/3 cup sugar or sugar substitute
1tsp. vanilla
1/2 8oz tub cool whip
1 graham cracker crust

Combine first 3 ingredients with a mixer on medium speed until fluffy. Gently fold in cool whip, and pour into prepared crust immediately. Chill for at least an hour.

Or if you want it faster - put a cookie in the bottom of a muffin cup, and top with a dolop of the filling. Chill for a 20-30 minutes before eating.

Or, do what we do because we can't even wait that long - get spoons and eat it straight from the mixing bowl.