Let's Talk Cream Cheese!

We've been baking and cooking with cream cheese for generations. It's the perfect ingredient for a variety of foods from appetizers and side dishes to main meal fare and desserts. This one little ingredient alone can add a real touch of elegance to even the simplest of recipes. The smooth creamy texture can be spread, blended, melted, baked, cooked or simply topped onto your favorite dish. I like it so much I can just eat it plain and I sort of specialize in coming up with unusual ways to use it.

For instance, I like to thin it with milk and use it as the base for my hot cocoa. I know, that is so decadent and so not good for me, but sometimes who cares? I also like to thin it with salsa. Oh man, this is so good with chips or added to any Mexican recipe! And I also like to add it to scrambled eggs, mashed potatoes (or chunk it atop my baked potato). AND--here's the doozey: I love to puree it with blueberry or cherry pie filling and pour it over vanilla ice cream. Oh, be still my heart...

Do YOU have some ideas for cream cheese use? Please share--as I keep saying, we're all in this together, so let's spread the good stuff (starting with cream cheese--ha ha). Now, here are a few really cool cream cheese recipes I found years ago in a Philadelphia Cream Cheese booklet my Aunt Annie had tucked away. So enjoy, and until next time, happy cook'n!

FETTUCINE WITH SUN-DRIED TOMATO CREAM (serves 8-10; 30 min. to prep)
2/3 C sun-dried tomatoes
3-4 garlic cloves
1 (8oz) container soft cream cheese
1/2 tsp dried oregano leaves, crushed
1/4 butter
1/4 C sour cream
1 lb fettuccine, cooked, drained
1/4 C extra virgin olive oil
salt and pepper
2 Tbsp chopped parsley

Cover tomatoes with boiling water; let stand 10 min. Drain. Place tomatoes and garlic in food processor or blender; process until coarsely chopped. Add cream cheese and oregano; process until well blended. Melt butter in medium saucepan; stir in cream cheese mixture and sour cream. Cook until thoroughly heated. Toss hot fettuccine with oil. Add cream cheese mixture. Season wit hsalt and pepper to taste. Sprinkle with chopped parsley. Serve immediately.


ENCHILADAS SUIZAS (serves 6; 25 min. to prep)
This spicy meatless main dish is sure to become a family favorite!

1 8 oz pkg cream cheese, softened and divided
1/2 C green onion slices
1 1/2 C shredded Cheddar cheese, divided
1 1/2 C shredded Monterey Jack cheese, divided
2 (2 oz) cans chopped green chilies, drained
1/4 tsp ground cumin
3 eggs
12 corn tortillas
Extra virgin olive oil (for warming tortillas)
2 (8 oz) jars enchilada sauce
1 (4 1/2 oz) can chopped pittted ripe olives

Preheat oven to 350 degrees. Beat half of cream cheese and onions in small mixing bowl at medium speed until well blended. Reserve for topping.

Beat remaining cream cheese, 1 1/4 C Cheddar cheese, 1 1/4 C Monterey Jack cheese, chilies and cumin in large mixing bowl at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Warm tortillas in lightly oiled skillet. Spoon 2 Tbsp Cheddar and Monterey Jack cheese mixture onto each tortilla; roll up. Place in 13x9 baking dish; top with enchilada sauce and remaining shredded cheeses. Bake 20 min. or until thoroughly heated through. Top with reserved cream cheese mixture and olives.

SALMON TORTELLINI (serves 6-8; 30 min to prep)
1 (7 oz) pkg cheese tortellini, cooked, drained
1 (8 oz) container soft cream cheese with smoked salmon (Philadelphia brand makes this)
1/2 C finely chopped cucumber
1 tsp dried dill weed or 2 tsp fresh dill weed

Mix cream cheese, cucumber and dill weed well. Lightly toss hot tortellini with remaining ingredients. Serve immediately.


SALSA CORN CHOWDER (serves 6-8; 35 min to prep)
1 1/2 C chopped onion
2 Tbsp butter
1 Tbsp flour
3/4 - 1 Tbsp chili powder
1/2 tsp ground cumin
1 (16 oz) pkg frozen corn, thawed
2 C salsa
1 (13 3/4 oz) can chicken broth
1 (4 oz) jar chopped pimiento, drained
1 (8 oz) container soft cream cheese
1 C milk
Cilantro to taste

Saute onions in butter in large saucepan. Stir in flour and seasonings. Add corn, salsa, broth, and pimiento. Bring to boil; remove from heat. Gradually add 1/4 C hot mixture to cream cheese in small bowl, stirring until well blended. Add cream cheese mixture and milk to saucepan, stirring until well blended. Cook until thoroughly heated. Do not boil. Top each serving with sprig of cilantro. Serve immediately. This is FANTASTIC!