Posts Tagged ‘Cream Cheese’

  • 1 pound Salad Shrimp, thawed
  • 1 jar Cookwell & Company Veracruz Sauce
  • 1 container Whipped Cream Cheese

Mix all ingredients together until well incorporated.

Serve with Flatbread or Crackers.  Garnish with Cilantro

May be served hot or cold

 

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  • 2 packages Simply Potato Mashed Potatoes or 6 to 8 large potatoes, peeled, cubed, boiled and mashed
  • 2 teaspoons Borgo de’ Medici Sea Salt with White & Black Truffles
  • 1 – 8 ounce brick Cream Cheese
  • 1 stick Unsalted Butter

In a large pot, melt butter, cream cheese and Truffle Salt over medium high heat

Add Mashed Potatoes and mix to incorporate well and heat through

YUM

  • 1 – 16 ounce bag Frozen Corn
  • 1 – 8 ounce brick Cream Cheese
  • 2 teaspoons Adam’s Reserve House Rub
  • 1 jar Robert’s Reserve Southwest Dip
  • 1 – 7 ounce container Tri-Colored Bell Pepper
  • 1 can French Fried Onion Rings

 

 

 

 

 

 

Preheat oven to 400 degrees. Spray an 8 by 8 inch casserole dish with cooking spray.
Add Corn, Cream Cheese, Bell Pepper and Southwest Dip to dish.

 

 

 

 

 

 

Place dish in microwave for about 3 minutes to soften cream cheese and begin defrosting of corn.
Remove and mix ingredients together to incorporate well.

 

 

 

 

 

 

Place in oven and bake for 30 minutes or until onions are golden brown and dish is bubbling.
Get ready for the compliments!

  • 1 jar Cookwell & Company Honey Lime Vinaigrette
  • 1 jar That Green Sauce
  • 2 – 8 ounce blocks Cream Cheese
  • 1 medium Onion chopped
  • 1 container Central Market Organics Vegetable Broth
  • 4 bunches Cilantro, large stems removed

 

 

 

 

 

 

Place Cilantro and 1/2 container Vegetable Broth in blender and blen until smooth, pour contents into large pot. Place Onion, remainder of Vegetable Broth and Honey Lime Vinaigrette in blender, add Cream Cheese one brick at a time and blend until smooth, add That Green Sauce and blend to incorporate.
Add to pot and cook over medium high heat for 15 to 20 minutes.

Makes 48 Bars

  •  1 Roll Sugar Cookie Dough
  • 1 Jar Robert’s Reserve Raspberry Chipotle Sauce
  • 1 – 8 ounce block cream cheese softened
  • 2 Tablespoons Sliced Almonds
  1.  Heat oven to 350°. Coat a 9″ X 13″ pan with cooking spray.
  2.  Cut off ¼ of dough, roll out the ¾ piece into rectangle and press into bottom of pan. Spread Cream Cheese over dough, then top with Raspberry Sauce; sprinkle with almonds.
  3.  Roll out remainder of dough and cut into ½ inch strips with fluted pastry cutter. Crisscross strips over cranberry-almond layer in a lattice pattern.
  4.  Bake until strips are light brown and firm, 18-20 minutes. Cool 5 minutes and cut into 1 to 1 ½ inch bars.