Compiled Recipe – Peanut Butter Cream Pie

Peanut Butter Cream Pie

* 1 graham cracker pie crust (9-inch)
* 1 cup creamy peanut butter
* 8 ounces cream cheese (softened)
* 1 cup powdered sugar
* 8 ounces frozen whipped topping
* 2 tbsp. powdered sugar
* 1 tbsp. creamy peanut butter

1) Beat cream cheese and peanut butter until creamy and smooth. Add powdered sugar and beat until well-combined.

2) Fold in ½ of whipped topping until just combined. Pour filling into pre-made graham cracker crust. Spread remaining whipped topping over filling.

3) In a small bowl, combine 2 tablespoons powdered sugar with 1 tablespoon peanut butter. Stir until small crumbs form. Sprinkle crumbs over top of pie.

4) Refrigerate for 2 hours or overnight. Enjoy!



Compiled Recipe – Low Carb Chicken Taco Soup

Low Carb Chicken Taco Soup


* 2 pounds boneless skinless chicken breasts
* 16 ounces cream cheese
* 1-ounce seasoning mix (Hidden Valley Original)
* 3 tbsp. seasoning (southwestern, Mrs. Dash Southwest Chipotle)
* 20 ounces diced tomatoes and green chilies (Ro’tel)
* 4 cups chicken broth

1) Place all ingredients in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours.

2) Remove chicken from Slow Cooker and shred with two forks. Return to Slow Cooker and stir.

3) Serve with cheese, cilantro and sour cream, if desired.





Compiled Recipe – Slow Cooker Creamy Ranch Chicken

Slow Cooker Creamy Ranch Chicken

* 2 pounds boneless, skinless, chicken thighs (or breast)
* 10 ¾ ounces of cream chicken soup (low sodium preferred)
* 1 envelope ranch dressing (or seasoning mix or ¼ cup homemade ranch seasoning)
* ½ cup water
* ¼ cup red bell pepper (finely diced)
* 4 ounces cream cheese (cut in small cubes)
* 3 tbsp. grated parmesan cheese

1) Mix soup and ranch seasoning in the crock of a 5-7 quart slow cooker.

2) Gradually add the water, stirring so it doesn’t get lumpy.

3) Stir in the red pepper.

4) Add the chicken, cover and cook on low 6-8 hours, high 3-5 hours.

5) About ½ hour before the minimum cook time, add the cubed cream cheese and the Parmesan cheese.

6) Cover and continue cooking for about 30 minutes.

7) Stir well so the cream cheese is well blended into sauce.





Compiled Recipe – Low-Carb Twice Baked Cauliflower

Low-Carb Twice Baked Cauliflower

* 1 head cauliflower
* 4 oz. cream cheese (cut into cubes)
* ½ cup sour cream
* ¼ cup green onions (minced)
* ¼ cup grated parmesan cheese (fresh)
* 6 slices bacon (or more , cooked until very crisp, fat blotted with paper towel and then crumbled)
* 1 cup sharp cheddar cheese (grated)

1) Preheat oven to 350F/180C. Spray a glass casserole dish with olive oil or non-stick spray. Cut out stem and core from cauliflower, and cut into small pieces. Cook in a large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks.

2) While cauliflower is cooking, cook the bacon and crumble, slice green onions, cube the cream cheese, measure sour cream, and measure Parmesan. Mix cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon into the drained cauliflower.

3) Spread evenly in a 1.5 Quart Glass Casserole Dish. Sprinkle with cheddar cheese and reserved bacon. Bake 20-25 minutes covered, or until hot and bubbly. Remove the lid and bake about 10 minutes more, or until the cheese is slightly browned. Serve hot.






Compiled Recipe – Fluffy Pumpkin Pie Dip

Fluffy Pumpkin Pie Dip

* 12 oz. cream cheese
* 2 cups powdered sugar
* 1 cup canned pumpkin
* 1 tsp. ground ginger
* 1 tsp. cinnamon
* 2 cups whipped topping

1) Beat cream cheese and powdered sugar until light and fluffy. Stir in pumpkin and spices.

2) Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.

3) Serve with sliced apples, graham crackers or your favorite fruit!

Nutrition Info:

Fat: 17g, Saturated Fat: 10g, Cholesterol: 47mg, Sodium: 152mg, Potassium: 140mg, Carbohydrates: 38g, Sugar: 36g, Protein: 3g, Vitamin A: 107%, Vitamin C: 1.6%, Calcium: 6.3%, Iron: 3.5%

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)




Compiled Recipe – Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchilada

* 5 ounces cream cheese (room temperature, use reduced fat)
* ¼  cup sour cream
* 10 ounces enchilada sauce
* ¾ cup shredded cheddar cheese (divided)
* ¾ cup shredded Monterey Jack cheese (divided)
* ½  cup cotija cheese (shredded, or more of the above cheeses)
* 2 cups chicken (cooked, shredded; use a rotisserie chicken)
* 1 cup frozen corn kernels  (thawed, or canned,  but drain it first)
* 4 ounces diced green chilies
* ½ tsp. chili powder
* ¼ tsp. cumin
* salt
* pepper
* 4 scallions (thinly sliced)
* 8 flour tortillas (8-inch, use whole wheat)

1) Preheat oven to 325 degrees. Spray a 9×13 dish with cooking spray.

2) In a large bowl, cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup each of cheddar and Monterey Jack cheese.

3) In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chilies and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

4) Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.

5) Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheeses. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.


Compiled Recipe – Hot Chocolate Cheesecake Dip

Hot Chocolate Cheesecake Dip

* 8 ounces cream cheese
* ½ cup plain greek yogurt
* ½ cup marshmallow crème
* 1 cup hot chocolate mix (powdered Swiss Miss Dark Sensation)
* ¾ cup cool whip (divided)
* mini marshmallow (for garnish)
* candy canes (crushed, for garnish)
* crackers
* cookies
* pretzels

1) Beat the cream cheese until creamy. Add the yogurt, marshmallow cream, and hot chocolate mix and beat again until light and fluffy. Fold in 1/2 cup Cool Whip gently until completely mixed in.

2) Top with remaining Cool Whip, mini marshmallows, and crushed candy cane.

3) Serve with cookies and pretzels. Keep refrigerated in a covered container. Makes about 2 cups.


Compiled Recipe – Strawberry Toast

Strawberry Toast

* 1 loaf brioche, sliced thickly
* ½ cup cream cheese
* ¼ cup all-purpose cream, chilled
* 8 pieces fresh strawberries, sliced
* 4 tbsp. maple syrup
* 1 tbsp. walnuts, toasted and chopped

1) Toast brioche slices in the oven for 3 minutes.

2) In a mixing bowl, using a hand mixer, whip together cream cheese and all-purpose cream for 3 minutes or until well-combined.

3) Place toasted brioche on a serving plate. Spread whipped cream cheese on brioche and top with strawberries. Drizzle with maple syrup and sprinkle with toasted walnuts. Serve immediately.


Compiled Recipe – Oreo Cheesecake Bars

Oreo Cheesecake Bars

* 24 Oreo cookies (regular variety)
* 2 tbsp. unsalted butter (melted)
* 12 oz. cream cheese (at room temperature)
* 1 cup granulated sugar
* 3 eggs
* 1/3 cup sour cream
* 1 ½ tsp. pure vanilla extract
* 15 Oreo cookies (Triple Double, coarsely chopped)

1) Preheat oven to 325°F;. Line an 8×8-inch square baking pan with foil, allowing it to hang over two sides of the pan to create “handles”.

2) Prepare the Crust: In the bowl of a food processor, pulse 24 Oreos until they are turned into fine crumbs. Drizzle the melted butter over top and continue to pulse until the butter is evenly distributed and all of the crumbs are moist. Add the cookies crumbs into the prepared baking pan and press into an even layer (I usually use the bottom of a measuring cup for this process). Bake in preheated oven for 10 minutes (leave the oven on).

3) While the crust is baking, prepare the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.

4) Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until fully incorporated.

5) Gently fold in the chopped Triple Double Oreos. Pour the batter over the prepared crust, smoothing it into an even layer with a rubber spatula. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.

6) Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.

7) To serve, lift the cheesecake out of the pan using the foil handles. Slice into bars and serve.

*If you’re feeling fancy, top the cheesecake with a layer of ganache or your favorite chocolate frosting.

*Store covered Oreo Cheesecake in refrigerator for up to 4 days.



Compiled Recipe – Milk Chocolate Swiss Miss Cheesecake + Milk Chocolate

Milk Chocolate Swiss Miss Cheesecake + Milk Chocolate

* 3 milk chocolate (Swiss Miss envelopes)
* 4 packages cream cheese (softened)
* ½ cup chocolate cracker crumbs
* 1 cup sugar
* 3 tbsp. butter (melted)
* 1 tsp. vanilla extract
* 4 eggs (room temperature)
* marshmallows (large size if desired)

1) First, preheat your oven to 325º F. Take a food processor and add one package at a time of chocolate graham crackers to crumble. You will need, at least  1 1/2 cups.

2) In a large bowl, begin adding the ingredients.

3) Add four packages of (soften) cream cheese, three Swiss Miss Milk Chocolate envelopes, one tablespoon of vanilla, and one cup of sugar to the mixing bowl. Mix with a blender on low speed. Adding one egg at a time with mixing in between each egg.

4) In a medium-size bowl, add your graham cracker crumbles with three tablespoons of melted butter. For faster results, you can melt your butter in the microwave.

5) Blend together with using a fork then press onto the bottom of the pan. Bake for three minutes and remove from oven.

6) Pour the cheesecake mixture over the crust and bake for 55 minutes or until the center is almost set. Remove from the oven, let cool then place in the fridge to cool completely and set for a minimum of three hours or longer.

7) While your cheesecake is in the refrigerator, make yourself and your family a yummy Milk Chocolate Milkshake by using one packet of the Swiss Miss Milk Chocolate -Hot Chocolate Mix.