Would should I make with 500g of phillidelphia cream cheese in my fridge?

It is nearly out of date and Im wondering what to use it for. I was thinking maybe a cheese cake but what else can you do with it?Would should I make with 500g of phillidelphia cream cheese in my fridge?
You could try trading it for spelling lessons.Would should I make with 500g of phillidelphia cream cheese in my fridge?
Chocolate cheescake cupcakes with ganache frosting





Ingredients


1 cup all-purpose flour


1/2 cup unsweetened cocoa powder


1 teaspoon baking powder


1/2 teaspoon salt


6 tablespoons butter, softened


3/4 cup sugar, plus 2 tablespoons


1 egg, at room temperature


2/3 cup milk, at room temperature


3 ounces cream cheese, softened


1 teaspoon vanilla extract


2 tablespoons mini semisweet chocolate chips


2 tablespoons chopped walnuts


Ganache frosting, recipe follows


Directions


Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers.





In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside.





In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla. Stir in the chocolate chips and walnuts.





Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese filling should not be visible).





Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack.





Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.





Ganache Frosting:


3/4 cup semisweet chocolate chips


1/2 cup heavy cream


1/2 teaspoon instant espresso powder, optional


Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.
Artichoke Cream Cheese Spread Recipe


Cream cheese, sour cream, scallions, garlic, thyme, and nuts blend with marinated artichoke hearts for a killer spread. The nuts give a nice crunch but are easily omitted for those with allergies.


Prep Time: 15 minutes


Ingredients:


1 jar marinated artichoke hearts


4 scallions


1/4 cup fresh parsley


6 sprigs of thyme


8 ounces cream cheese (soft-spreading, low fat if possible)


1/2 cup sour cream


2 cloves garlic, pressed


Salt and pepper to taste


Squeeze of lemon juice


1/2 cup walnuts, sunflower seeds, or almonds, chopped


Preparation:


Drain the marinade from artichoke hearts. Chop the artichoke hearts finely with scallions, parsley, thyme, and leaves stripped from stems. Set aside.





Mix cream cheese with sour cream, garlic, salt, and pepper to taste, and squeeze of lemon juice.





Add the chopped artichoke/onion/herb mixture to cream cheese, and add chopped walnuts or other nuts. Blend well. Adjust seasonings to taste.





Yield: about 2 cups





Blender Cheese Souffle Recipe


Speed up the preparation of this three cheese souffle by using your blender. Parmesan, Cheddar, and cream cheese give the dish rich flavor.


Prep Time: 5 minutes


Cook Time: 25 minutes


Ingredients:


Butter


Grated Parmesan cheese


4 eggs


4 ounces sharp Cheddar cheese, cubed


3 ounces cream cheese, cubed


1/3 cup milk or light cream (half and half)


1/4 cup grated Parmesan cheese


1/2 teaspoon onion salt


1/2 teaspoon dry mustard


Preparation:


Butter 1-quart souffle dish or casserole. Dust with Parmesan cheese. Set aside.





Combine eggs, Cheddar, cream cheese, Parmesan, onion salt, and dry mustard in blender. Blend at medium speed until smooth, about 30 seconds. Blend at high speed another 10 to 15 seconds. Gently pour into prepared dish.





Bake in preheated 350-degree F oven for 25 to 30 minutes or until puffy and delicately browned. Serve immediately.





Yield: 4 to 6 servings





Sausage Cream Cheese Crescents





1 lb. sausage, browned %26amp; drained


1 (8oz.) cream cheese, softened


2 pkg. Pillsbury Crescent Dinner Rolls





Brown and drain breakfast sausage . Combine sausage %26amp; cream cheese. Roll into logs about 2 inches long place on crescent triangle or spoon into crescent. Roll up Crescents and place on a lightly greased baking sheet. Bake 350 about 20 minutes or until golden brown.





Servings: Makes 4 dozen bars


Serving Size: not available


Nutrition: not available


Prep Time: 10 minutes


Cook Time: 35 minutes


Total Time: 45 minutes








Ingredients


1 (16-ounce) package pound cake mix


3 eggs, divided


2 tablespoons butter or margarine, melted


4 teaspoons pumpkin pie spice, divided


1 (8-ounce) package cream cheese, softened


1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)


1 (15-ounce) can pumpkin (about 2 cups)


1/2 teaspoon salt


1 cup chopped nuts


Instructions


Preheat oven to 350°F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.


In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND®, then remaning 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.


Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars. Store leftovers covered in refrigerator.
PHILADELPHIA CREAM CHEESE PIE





1 can condensed milk


18 oz. cream cheese


1/3 c. lemon juice


1 tsp. vanilla


Graham cracker crust


Cherry or blueberry pie filling





Mix 1 can of condensed milk and 18 oz. cream cheese. Add 1/3 cup lemon juice and 1 teaspoon vanilla and mix well. Pour into graham cracker crust. Add cherry or blueberry pie filling on top and chill.


~~~~~~~~~~~~~~~~~~~~~~~~





PHILADELPHIA CREAM CHEESE SALAD





2 pkg. lime Jello or 1 lime and 1 red


1 c. milk


16 lg. marshmallows


1/2 pt. whipping cream


3/4 c. mayonnaise


1 lg. pkg. Philadelphia cream cheese


1 (No. 2) can crushed pineapple with juice


1/2 c. chopped nuts





Put milk, 1 package Jello, marshmallows, and Philadelphia cream cheese in top of double boiler and stir until dissolved. When mixture is cool, whip the cream. Add pineapple, juice, mayonnaise, nuts and cooled mixture to the whipping cream and fold together. Put in 9x13 inch dish and set in refrigerator.





After this is firm, 2 to 3 hours. Dissolve 1 package lime or other flavor Jello in 1 cup hot water. When cool, put over firm mixture and place in refrigerator to set.


~~~~~~~~~~~~~~~~~~~~





PHILADELPHIA CREAM CHEESE COOKIES





1 c. shortening (add 1/4 tsp. salt if unsalted shortening is used)


1/2 c. sugar


1 sm. pkg. Philadelphia cream cheese


1 3/4 c. flour





Mix all ingredients together at once. Form into balls, press down with glass dipped in sugar and top with nut or candied cherry; or dip balls in crushed nuts and press cherry into top. Bake at 375 degrees for 10 to 12 minutes. Makes 6 dozen cookies.


~~~~~~~~~~~~~~~~~~~~~





PHILADELPHIA CREAM CHEESE BUTTER ROLLS





1/2 lb. butter


3 sm. or 1 lg. Philadelphia cream cheese


2 c. flour





Mix together. Pinch dough off and roll into little balls about the size of a nickel and chill in the refrigerator for about an hour. Roll out paper thin; spread with filling and reroll. Bake at 375 degrees until golden brown.





NUT FILLING:





Chop very fine 1 to 1 1/2 pounds walnuts. Add 2 tablespoons butter. Add sugar and vanilla to suit taste. Add enough milk to allow easy spreading.


~~~~~~~~~~~~~~~~~~~~~
melt it and add shredded cheese and spinach, put it in a hollowed out cob loaf or cut the top off a whole loaf of bread and pull the middle out to make a bowl and put it in the oven till the bread is crispy mmm it tastes great. u can also add bacon instead of spinach.
make cheese cake out of some


give some to your friends


and you can freezer them too , and if you freezer them then the date wouldn't matter . i know i have done it.
You could use it for icing on a carrot cake or make a great coffee cake with it. Both would be great.
Easy Tuna Dip/Spread:





Take a can of your favourite flavoured Tuna, mix with Philly serve with some Savoy crackers or toasted pita bread...you will get a few more days out of it!!
Mix it with salsa and eat with crackers,veggies or chips.
or you could just pour a good amount of salsa on it and dip chips with it