French Style Cream Cheese Spread Recipes

Steps:

• In a medium bowl stir together cream cheese, margarine or butter, garlic, parsley, water, vinegar, Worcestershire sauce, herbs de Provence, and seasoned salt. Cover and chill overnight. To serve, garnish with fresh thyme, if desired. Serve with crackers. Makes about 1-1/3 cups (21 1-tablespoon servings).

Steps:

• In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving plate; shape into a 6-in. disk. Set aside., In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in pecans. , Cool slightly. Spoon over cheese mixture. Serve with crackers.

Steps:

• In a medium bowl, stir together the cream cheese, butter or margarine, garlic, parsley, water, vinegar, Worcestershire sauce, Herbes de Provence, and seasoning salt.
• Cover and refrigerate overnight.
• To serve, garnish with fresh thyme, if desired. Serve with crackers.

Steps:

• Mix the butter, cream cheese, Parmesan cheese, garlic, and Italian seasoning in a bowl until evenly blended.

Steps:

• Heat oven to 375°F. Brush 12 regular-size muffin cups with melted butter. In small bowl, stir together cream cheese and powdered sugar; set aside.
• In large bowl, beat eggs with whisk; beat in milk, brown sugar and salt. Add baguette pieces; toss to coat. Divide half of mixture evenly among muffin cups.
• Spoon 1 teaspoon cream cheese mixture, then 1 teaspoon hazelnut spread in center of each cup. Top with remaining baguette mixture; press down lightly.
• Bake 30 to 34 minutes or until browned and crispy. Run knife around cups; let cool 5 minutes. Remove from pan. Place remaining 1/4 cup hazelnut spread in small microwavable bowl; microwave uncovered on High 30 to 60 seconds or until thin enough to drizzle. Drizzle over muffins; top with almonds.

Steps:

• Cut each slice of bread in half.
• Beat eggs with milk and pinch of salt.
• In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
• Spread one-fourth of cheese filling evenly over four slices of bread.
• Top with unspread slices of bread to form half-sandwiches.
• Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
• Let excess drip off.
• Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
• Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
• Turn and brown second side over low heat.
• If sandwiches fry too quickly, filling will not be warm.
• Serve immediately, allowing 2 halves to each portion.
• Sprinkle with cinnamon-sugar and top with sour cream and strawberries.