Tag Archives: Cream Cheese

Grinch Mints: Christmas Cream Cheese Peppermints(reblog)

Grinch Mints: Christmas Cream Cheese Peppermints

— Read on themombob.wordpress.com/2019/12/02/grinch-mints-christmas-cream-cheese-peppermints/

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Cream Cheese Danish

Easy Cream Cheese Danish

We use crescent rolls to make this super Easy Cream Cheese Danish. Perfect for simple on the go breakfast. Great for brunches and desserts too!Course BreakfastCuisine American


  • 8 uncooked Crescent Rolls 1 large or 2 small cans
  • 4 oz softened Cream Cheese
  • 1/2 cup Sugar divided
  • 1 1/2 tsp Vanilla
  • 2 tbsp melted Butter
  • 1/2 cup Powdered Sugar
  • 2 tsp Milk


  • Preheat oven to 350.
  • Grease a cookie sheet and set aside.
  • Beat together cream cheese, 1/4 cup sugar and 1/2 tsp vanilla in medium bowl until blended.
  • Unroll dough into 4 rectangles and seal perforations by pinching.
  • Brush each rectangle with melted butter and sprinkle with a tablespoon of sugar.
  • Roll each up log ways and pinch to seal.
  • Coil into a spiral and slightly press down middle to make room for cream cheese filling.
  • Place on prepared cookie sheet.
  • Top each with about 1/4 of cream cheese misture.
  • Bake until golden brown (about 16-18 minutes).
  • In a small bowl, combine powdered sugar, milk and 1 teaspoon vanilla and stir until smooth.
  • Drizzle over each roll.

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3 Ingredient Cream Cheese Biscuits

😋3-Ingredient Cream Cheese Biscuits🥐🧀🥛

Tender little biscuits with millions of flaky layers that melt in your mouth! Super easy and fast to make!
8 ounces full fat cream cheese, softened
⅔ cup butter, softened
1 cup self-rising flour*, plus more for dusting
*To make your own self-rising flour whisk 1 cup of flour with 1 + ½ teaspoons baking powder plus ¼ teaspoon salt.
Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through.
Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour. Place an oven rack on the highest rung and preheat oven to 425 degrees F.
Line a large baking sheet with parchment paper.
Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour.
Roll out to ½ inch thick and cut with a 1 + ¼-inch thick biscuit cooker. Place them on the baking sheet about an inch apart.
Stick the scraps together and make more biscuits.
If you can’t fit them all on the baking sheet refrigerate and bake them in turns. Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like. They’re best eaten fresh and warm!
Courtesy of (with Permission) http://food.com/

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Strawberry Cream Cheese French Toast

Strawberry Cream Cheese French Toast
  • Prep 30 m Cook 1 h 15 m Ready In 9 h 45 m

Recipe By:Tamala Henry

“French toast casserole is served with a drizzle of warm homemade strawberry sauce.”


  • 12 slices home-style white bread, cut into 1-inch cubes, divided
  • 2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes
  • 1 1/2 cups sliced fresh strawberries
  • 2 cups half-and-half
  • 12 large eggs
  • 1/3 cup pure maple syrup
  • Sauce:
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 cup sliced fresh strawberries
  • 1 tablespoon butter


  1. Generously grease a 9×13-inch baking dish.
  2. Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
  3. Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
  4. Remove baking dish from refrigerator 45 minutes before baking.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
  7. Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

ALL RIGHTS RESERVED © 2019 Allrecipes.com
Printed From Allrecipes.com 5/9/2019

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Berry Cream Cheese Ambrosia(Keto)

cream cheese ambrosia

Prep Time: 15 minutes | Total Time: 15 minutes

Nutritional Facts: 3/6g Net Carbs| 494 Calories | 47g Fat | 3/6g Carbs | 7g Protein | 0g Fiber


  • 1 package cherry gelatin, prepared and chopped (yes chopped) or 3 sugar-free cups of cherry jello
  • 3 cups, roughly chopped mixed berries (chopped strawberries, blueberries and/or raspberries)
  • 1 cup heavy cream
  • 6 oz, cubed room temperature organic cream cheese
  • 1 tsp vanilla extract
  • 4 packets Splenda Naturals or 1 tbsp Steviva Blend


  1. In a chilled bowl (add to the freezer for about 5 minutes), add heavy cream, then use a hand mixer for 3-5 minutes until it becomes whipped cream and can make peaks.
  2. Add sweetener and vanilla and whip again. Add cream cheese and blend for another couple minutes until smooth (or mostly smooth).
  3. Gently fold in the mixed berries.
  4. Now gently fold in the gelatin.
  5. Enjoy!
Amanda C. Hughes

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