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Cream Cheese

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LIFESTYLE
May 28, 2013
Joyce Ann Higgins has been a member of Hagerstown chapter of the Embroiderers Guild of America since the early 1980s. She's been bringing this appetizer to social gatherings even longer. She said she found this recipe for cucumber and cream cheese on rye appetizers in a magazine in the 1970s. “(I've) been making the appetizers ever since with rave reviews,” she said. In the '70s, everyone she knew was getting married, and fancy sandwiches were the rage. So, she decided to find a new one and try it out. She brought the appetizers to a wedding shower, and they were a hit. She's has been making them ever since.
NEWS
August 27, 2008
8-ounce package of cream cheese, softened 1 pint sour cream 1 package dry taco seasoning (O'Connor uses Chi Chi's) 3 to 4 medium tomatoes, diced 1 medium yellow onion, diced 1 cup shredded lettuce 2 cups shredded cheddar cheese One large or family-size bag of tortilla chips Use a hand mixer or food processor to mix the cream cheese, sour cream and taco seasoning until smooth. Place the cream cheese mixture in the bottom of a serving plate that has a lip and is at least 1/4-inch deep.
NEWS
February 18, 2004
1 tube (18 ounces) refrigerated chocolate chip cookie dough 1 (8-ounce) package cream cheese, softened 1/2 cup sugar 1 egg Cut cookie dough in half. For crust, press half the dough onto the bottom of a greased 8-inch-square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
NEWS
November 19, 2006
1 loaf (16 ounces) of thinly sliced white bread, crusts removed 8 ounces cream cheese, softened 1 egg yolk 3/4 cup confectioners' sugar 1 cup sugar 1 1/2 teaspoons cinnamon 3/4 cup butter or margarine, melted Flatten bread with a rolling pin. In a medium mixing bowl, combine cream cheese, egg yolk and confectioners' sugar. In another bowl, combine sugar and cinnamon. Spread about 1 tablespoon (or more to taste) of the cream cheese mixture on each slice of bread.
NEWS
February 25, 2007
4 ounces cream cheese, softened; low-fat cream cheese can be substituted 3/4 cup milk 2 tablespoons all-purpose flour 1/4 teaspoon salt 12 eggs; can be substituted with Egg Beaters 2 tablespoons Dijon mustard 2 1/4 cups shredded cheddar cheese 2 cups cooked ham, finely chopped 1/2 cup green onions, thinly sliced Preheat oven to 375 degrees. Line bottom and sides of a greased 15-inch-by-10-inch-by-1-inch jelly roll pan with parchment paper. Grease the paper and set aside.
LIFESTYLE
December 13, 2011
Chocolate Peanut Butter Sandwich Cookies   For the cookie: 1/2 cup butter, softened 4 ounces cream cheese, softened 2 eggs 1 teaspoon vanilla 1/2 cup flour 1 box chocolate fudge cake mix For the filling: 3/4 cup peanut butter 2 cups confectioner's sugar 4 ounces cream cheese 1 teaspoon vanilla 2 tablespoons 2-percent milk 12 miniature peanut butter cups,...
LIFESTYLE
January 17, 2012
Cheryl Ruff of Hagerstown said she's a more by-the-recipe kind of cook, compared to her mother who she calls “the best cook ever.”  Ruff tends to collect recipes from family and friends, and this crab dip recipe was one of those finds. She often will serve it during her church's seafood-theme get-together, or for special events such as Christmas Eve or when they're at the beach. Wherever she's at, Ruff likes to serve the dip with toast points or crackers. -  Crystal Schelle, Lifestyle editor Crab dip 8 ounce package cream cheese 1 tablespoon sherry 1 tablespoon Old Bay seasoning 1 stick butter, softened 1 pound crab meat 1 cup cheese (cheddar or Monterey)
NEWS
July 22, 1997
Fruit Pizza 1/4 cup butter 1 1/2 cups sugar 2 eggs 2 1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1 cup sour cream 1 teaspoon grated lemon rind 8 ounces cream cheese 8 ounces whipped topping 1/4 cup confectioners' sugar 1/8 teaspoon vanilla halved grapes, sliced bananas, blueberries, pineapple tidbits, orange sections and a red cherry Mix butter, sugar, eggs, flour, salt,...
NEWS
December 16, 2007
8-ounce pack of cream cheese, softened 1 cup sugar 1 cup smooth peanut butter 1 teaspoon vanilla extract 1 tablespoon melted butter 1 cup heavy cream, beaten until stiff 9-inch prepared cookie-crumb crust 1 cup semisweet chocolate chips 2 tablespoons chopped, salted peanuts for garnishing In a large bowl, use an electric mixer to beat the cream cheese, sugar, peanut butter, vanilla extract and butter...
NEWS
August 27, 2008
Two 8-ounce packages of cream cheese, softened 2 cups 10X sugar Two 4-ounce packages of vanilla instant pudding 3 cups milk 24 ounces Cool Whip 2 teaspoons, vanilla Two 1-pound-2-ounce packages of Oreos 2-quart flowerpot Wax paper or aluminum foil Artificial flowers Plastic wrap In a large bowl, beat the cream cheese and 10X sugar until smooth. In a separate bowl, beat pudding and milk together until it thickens. Then add the Cool Whip and vanilla to the pudding mixture.
ARTICLES BY DATE
LIFESTYLE
May 28, 2013
Joyce Ann Higgins has been a member of Hagerstown chapter of the Embroiderers Guild of America since the early 1980s. She's been bringing this appetizer to social gatherings even longer. She said she found this recipe for cucumber and cream cheese on rye appetizers in a magazine in the 1970s. “(I've) been making the appetizers ever since with rave reviews,” she said. In the '70s, everyone she knew was getting married, and fancy sandwiches were the rage. So, she decided to find a new one and try it out. She brought the appetizers to a wedding shower, and they were a hit. She's has been making them ever since.
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LIFESTYLE
December 23, 2012
Carrie Crawford learned her way around a kitchen early in life. Her family owned a commercial food business. "I learned to cook from my mother and grandmother. My mother owned the Cake and Candy Emporium in Lancaster, (Pa.), and we kids helped make things," she said. She continued cooking and baking into her adult years. Now a Funkstown resident, she gave up wheat a few years ago due to health concerns. "I'm gluten-free now. It's been probably five or six years," she said. "For a while, it was all about things I couldn't eat. But then I discovered things like quinoa.
NEWS
Scott Anderson | Culinary Passion | December 12, 2012
This is the ultimate decadent chocolate mousse that is so simple to make. If you have a mixer or a strong arm for mixing then this recipe will be a breeze to prepare. The key is to use the best mascarpone cheese you can find, and in my opinion, of course, the best comes from Wisconsin. You can usually find Wisconsin mascarpone in your grocery store, and its consistency is similar to cream cheese, but with sweeter, creamy note. In addition, you need to find the best semi-sweet dark chocolate to melt.
NEWS
Chad Smith | November 21, 2012
Editor's note: This column originally ran in 2009. It's four days after Thanksgiving, and you got through it unscathed.  I hope you didn't overdo it on the yams, pumpkin pie, mashed potatoes and other dishes that cause many Americans to unknowingly eat as much as 3,000 calories in one sitting. The one good thing you can count on is that you'll have an abundance of turkey to use for the next week.  Turkey is a great source of protein, which is the only macronutrient that is broken down and used for building calorie-burning muscle.
LIFESTYLE
November 6, 2012
Lavender-lemon. Pistachio-orange. Pumpkin-white chocolate. Walnut-dark chocolate. Orange-cranberry-almond-white chocolate. Random notes from a classy baking cookbook? No. These are the flavor profiles of a few recent recipes that found favor in The Herald-Mail's annual Cookie Exchange contest. The 20th Cookie Exchange contest will be held Monday, Dec. 3. Tri-State residents are asked to share their best cookie recipes for a chance to win $100. Cookies are judged on taste, appearance, overall quality and originality — meaning original recipes.
NEWS
Chad Smith | September 14, 2012
In training for any fitness goal, proper nutrition is paramount if you have any hope in coming near said goals. It all begins with what's for breakfast. There is truth to the old adage: breakfast is the most important part of the day. Then why are fewer people eating breakfast? Most people who I consult with say one of two things: "I don't know what to eat," or "I don't have time. " Starting your day off with a well-balanced breakfast is one of the best ways to ensure that your metabolism is running as you get going with your day. Let's take a quick look at some of my favorites that you may want to consider.
LIFESTYLE
May 29, 2012
Sandi King is a member of the Singer Society, a volunteer organization that leads tours and helps at events at the Washington County Museum of Fine Arts in Hagerstown. King brings dishes to society events, but she confessed with a laugh that, in her family, her husband is the cook with the esteemed reputation. "I used to be known for my lasagna, but now I'm known for not cooking," she said. "I passed that on to my husband. He's a good cook. Whenever there was something the kids wanted for school, like, for a bake sale, they didn't come to me. They went to their father.
LIFESTYLE
April 10, 2012
Donna Smith chaired the committee that organized the cookbook the Women's Club will release later this month. She has a few recipes in the book, including this blueberry-stuffed french toast. She adapted the recipe from a bed and breakfast in Williamsburg, Va., she said. Smith said she learned to cook from her mother. "When I was in junior high school, my mother would let me cook dinner on Friday evening," she said. "I watched her, then she would let me cook for everyone on Friday.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | March 20, 2012
This year marks the 100th anniversary of the founding of Girl Scouts by Juliette Low in Savannah, Ga. In honor of the centennial, The Herald-Mail asked several local restaurants to develop recipes for adults using Girl Scout cookies, one of the most visible aspects of Girl Scouts. One of these recipes uses alcohol, which we recommend should not be shared with a Girl Scout. Here we present four recipes from four chefs in the Hagerstown area. We asked for creativity, and these recipes explore unusual uses of cookies.
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