Re-Inventing Cream Cheese

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All Season's Kitchen Recipes

 

Chocolate Peanut Butter Cheesecake Bars

2 1/2 cups graham cracker crumbs

3/4 cup (1 1/2 sticks) butter, melted

3/4 cup granulated sugar, divided

1 2/3 cups (10 oz) Milk Chocolate & Peanut Butter Morsels (divided)

2-8 oz bars of All Season’s Kitchen Cream Cheese, softened

1/4 cup all purpose flour

1 tablespoon vanilla

4 large eggs

Preheat oven to 325 F.

Mix crumbs, butter and 1/4 cup sugar.  Remove 1 cup of the mixture and set aside for later.  Press remaining mixture onto the bottom of an ungreased 13 x 9 inch baking pan.  Sprinkle 3/4 cups of the morsels over the crust.

Using a mixer, beat the cream cheese, remaining sugar, flour and vanilla in a large bowl until creamy.  Continue to beat, adding eggs one at a time.  When completely mixed and smooth, pour into the pan over the other ingredients.  Sprinkle on remaining crumb topping and morsels. Bake until set (25 - 35 minutes) and set on wire rack.  Cool in pan, then refrigerate until firm.  Cut into bars, made about 24.

Caramel Fruit Dip

 

2-8 oz bars of All Season’s Kitchen Cream Cheese, softened

1 cup packed brown sugar

1/2 cup caramel ice cream topping

Assorted fresh fruit

In a small mixing bowl, beat the cream cheese and brown sugar until smooth.  Add caramel topping, beat until blended.  Serve with fruit.  Refrigerate leftovers. 

Yield: 3 cups

Pineapple Pie

Pastry for 1 crust 9 inch pie

1/3 cup sugar

1 tablespoon corn starch

1-8 1/4 oz can crushed pineapple, undrained

- - - - -

1-8 oz bar of All Season’s Kitchen Cream Cheese, softened

1/2 cup sugar

1/2 tsp salt

2 eggs

1/2 cup milk

1/2 tsp vanilla

1/4 cup chopped pecans

On a lightly floured surface, roll pastry to a 12 inch circle and place in a 9 inch pie plate (a store bought crust works great too, just place into pie plate).  Turn edge and flute.  Combine sugar and cornstarch in a saucepan, stir in the pineapple.  Cook, stirring constantly until the mixture is clear and thickened.  Cool, then spread into bottom of the pastry shell.

Combine cream cheese, sugar and salt, mixing until well blended.  Add eggs, one at a time, mixing well after each addition.  Blend in milk and vanilla.  Pour over pineapple mixture; sprinkle with pecans.  Bake at 350 F for 35 minutes.  Cool.  Garnish with halved

pineapple rings and maraschino cherries.  Yield: 8 servings

Peaches and Cream Cheese Pie

3/4 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1-3.9 oz vanilla pudding (not instant)

3 tablespoons butter, softened

1 egg

1/2 cup milk

1-3/4 cups sliced canned peaches, drained, juice reserved

1 8 oz bar of All Season’s Kitchen Cream Cheese, softened

1/2 cup sugar

3 tablespoons reserved peach juice

1 tablespoon sugar

1/2 teaspoon cinnamon

Preheat oven to 350.  Grease pie plate.  Combine first 7 ingredients in a medium bowl.  Mix with electric mixer on medium speed, 2 minutes.  Pour into prepared pie plate.  Place peaches over batter.  In separate bowl, combine cream cheese, 1/2 cup sugar and 3 tablespoons reserved peach juice.  Mix on medium speed, 2 minutes.  Pour over peaches.  Combine remaining sugar and cinnamon and sprinkle over top of pie.  Bake 30 to 35 minutes.

Pearl Onion Broccoli Bake

4-8 oz packages frozen broccoli cuts

4 cups frozen pearl onions

1/2 cup butler, dived

1/4 cup flou3/4 teaspoon salt

1/8 teaspoon pepper

2 cups milk

6 oz All Season’s Kitchen Cream Cheese, cubed

2 cups soft bread crumbs

1 cup shredded cheddar cheese

In a large saucepan, cook broccoli in 1 inch of water until almost tender, drain.  Cook pearl onion in 1 inch of water until almost tender, drain.

In a large saucepan, melt 1/4 cup butter, then stir in flour, salt and pepper until smooth.  Gradually add milk.  Bring to a boil, stirring until thickened (1 to 2 minutes).  Reduce heat and stir in All Season’s Kitchen Cream Cheese until smooth and blended.

Place the broccoli and pearl onions in a greased 13x9x2 baking dish.  Add sauce and gently stir to coat.  Melt the remaining butter and toss with bread crumbs.  Sprinkle crumbs and cheese over vegetables.  Bake, uncovered, at 350 F for 25-30 minutes or until topping is golden brown.

Pumpkin Squares

 

1 cup oil

2 cups pumpkin

2 cups sugar

4 eggs

1 cup pecans (optional)

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon baking soda

2 cups flour

1 teaspoon ginger

Mix all ingredients together.  Pour into greased and floured 9x13 pan.  Bate at 350 F for 40 minutes.  Test with toothpick.

FROSTING

1/2 stick butter or margarine

3 oz All Season’s Kitchen Cream Cheese, softened

1/2 box powdered sugar

1 teaspoon vanilla

Whip all ingredients together.  Frost cooled pumpkin squares.

Chocolate Covered Cream Cheese Balls

 

1 package plain gelatin

1 cup boiling water

2-7 oz tubs of All Season’s Kitchen Cream Cheese (any flavor, we like strawberry the best)

1/2 cup sugar

Milk or semi-sweet chocolate

Combine gelatin and sugar, stir in boiling water.  Mix until dissolved.  Beat All Season’s KitchenCream Cheese until smooth.  Slowly beat in gelatin mixture.  Pour into semi-circle molds and let set into refrigerator until firm.

Remove from molds and place flat side down on wax paper covered cookie sheet.  Place in freezer for 1 to 2 hours.  Meld chocolate with double boiler or use microwave.  Pour chocolate over frozen cream cheese balls.  Let cool in refrigerator.  Serve.

Peanut Butter Pie

1 graham cracker pie crust

1/3 cup All Season’s Kitchen Cream Cheese, softened

3/4 cup whipped topping

1/2 cup peanut butter

1 cup powdered sugar

1 package chocolate flavored instant pudding

Milk to prepare pudding

Cream together All Season’s Kitchen Cream Cheese, peanut butter and powdered sugar.  Fold in whipped topping.  Pour into pie shell.  Prepare pudding according to package directions and pour over cheese mixture.  Refrigerate.

Note: You can add some salted peanuts on top of pie if desired or for garnish.

All Season’s Kitchen Stuffed Pears

1 package gelatin

2-7 oz tubs All Season’s Kitchen Cream Cheese, strawberry or other flavor

6 pears

1 cup boiling water

1 package baking raisins

1/4 teaspoon cinnamon

1/2 cup sugar

1 package phyllo dough

butter flavored cooking spray

1 package sugar cookies

fruit or preserves to garnish

Peal pears leaving stem in place. Cut 1/4 inch off bottom of each pear.  Use mellon baller to remove center of pear from bottom to approximately 3/4 pear deep.  Mix sugar and cinnamon and rub onto each pear.  Wrap each pear in aluminum foil   Bake on 350 for approximately 30 minutes or until fork an pierce pear easily.  Let cool completely.

Combine gelatin and sugar.  Add boiling water and mix until dissolved.  Beat All Season’s Kitchen Cream Cheese until smooth.  slowly beat in mixture.  Let set in refrigerator until firm.

Prepare 4 sheets (6"x6") of Phyllo dough.  Working quickly, spray each well with cooking spray and sugar each. Place one sugar cookie in the center.  Fill pear with All Season’s Kitchen mixture adding some raising.  Place the pear on cookie.  Wrap dough up around pear and crimp with fingers next to stem.

Bake pears at 350 F until Phyllo dough is slightly golden brown on top.  remove and serve warm.  Garnish plates with strawberries or preserves and serve.

 

Nancy's Strawberry Chiffon Honeydew Wedges

 

2Tablespoons Gelatin

1/2 Cup water
8 oz. All Season’s Kitchen Strawberry Cream Cheese
1 Large Honeydew Melon

Sprinkle gelatin over 1/2 cup water in small saucepan, let stand 1 minute. Cook, stirring constantly, until gelatin dissolves. Combine gelatin mixture and All Season’s Kitchen Cream Cheese, stir until blended. Cover & chill for 45 minutes to an hour. Beat at high speed until volume doubles in size. Cut melon in half and spoon the mixture into cavity of the melon. Chill for 4 hours or until firm. When ready to serve, cut wedges about 1 inch thick and serve.

Pinwheels

1 2.5 oz. pkg. turkey
1 2.5 oz. pkg. ham or honey ham
1 9 oz. container All Season’s Kitchen Cream Cheese Spread Plain or All Season's Kitchen Plain Cream Cheese or All Season's Kitchen Salsa Cream Cheese Dip
1 tbsp grated onion
1 tsp horseradish
Dash of Worcestershire sauce

Blend cream cheese, onion, horseradish and Worcestershire sauce until smooth and spreadable. Separate the slices of ham and turkey, laying one slice of turkey on each slice of ham, then spread with cheese mixture. Roll and fasten with toothpicks. Chill. Just before serving slice into 1/2 inch slices. Makes approximately 50 pinwheels.

 

No Bake Cheese Cake

1 Graham Cracker Pie Crust

1 7oz. Container any Flavor of All Season’s Kitchen Cream Cheese

1 Cup Sour Cream

1/3 Cup of Sugar

2 Teaspoons of Vanilla

1 Container of Non-Dairy Whipped Topping, thawed

 

Blend All Season’s Kitchen Cream Cheese until smooth. Gradually add sugar and mix well. Stir in sour cream and vanilla. Blend in whipped topping. Pour into the pie shell and chill 3 – 4 hours.

Cream Cheese Frosting

1 7oz. Container any Flavor of All Season’s Kitchen Cream Cheese

1 Tablespoon Milk

1 Teaspoon of Vanilla

4 Cups of Powder Sugar

 

Beat All Season’s Kitchen Cream Cheese, vanilla and milk on low until smooth. Gradually beat in powdered sugar, one cup at a time until smooth and of a consistency for spreading.

 

No Frost Cup Cakes (Black Bottom Cup Cakes)

Cheese Filling - Mix the following Ingredients together:

1 7oz. Container of any Flavor of All Season’s Kitchen Cream Cheese

1/3 Cup of Sugar

1 6oz. Package of Chocolate Chips

1 Egg

½ Teaspoon of Salt

 

Cake – Mix the following Ingredients together:

3 Cups of Flour

2 Teaspoons of Baking Soda

2 Cups of Water

2 Teaspoons of White Vinegar

1 Teaspoon of Salt

1/3 Cup of Cocoa

2 Cups of Sugar

2/3 – Cup of Vegetable Oil

2 Teaspoons of Vanilla

1 Cup of Chopped Walnuts

When the cake ingredients are mixed smoothly together – fill cup cake cups ½ full of the cake mixture. Then drop 1 teaspoon of the All Season’s Kitchen Cream Cheese mixture in the center of the cup. Sprinkle with nuts and bake at 350 F for 15 – 20 minutes.

 

Cheesecake Supreme

2 Cups of Graham Cracker Crumbs

½ Cup of finely chopped Almonds

5 Tablespoons of Butter melted

2 Egg Yolks

3 Tablespoons of Flour

5 Packages of All Season’s Kitchen Cream Cheese

1 + ¾ Cups of Sugar

1 Lemon Zest

½ Orange Zest

½ Pint of Strawberries for garnish

 

Begin with all ingredients at room temperature. Mix graham cracker crumbs, chopped almonds and melted butter. Butter a 10 inch springform pan and press crumb mixture onto bottom and sides of pan. Beat All Season’s Kitchen Cream Cheese until fluffy. Mix sugar and flour, then gradually beat into Cream Cheese until smooth. Add zest, then eggs (one at a time) and continue to beat until smooth. Blend sugar, salt and flavorings in a bowl, add to mixture and beat until smooth. Once thoroughly blended, pour cheese mixture into prepared springform pan. Bake in a preheated very hot oven (500 F) for 10 minutes. Reduce heat to 200 F and bake for 1 hour. Remove from oven and place on rack in draft free area to cool. Refrigerate until cold. To serve, carefully remove the pan and garnish with strawberries.

 

Vegetable Pizza

2 pkgs. Crescent Rolls
2 9 oz. containers All Season’s Kitchen Cream Cheese
Dry Ranch Dressing Mix
1 C mayonnaise
Finely chopped cauliflower, onion, broccoli and carrots
3/4 C shredded cheese

Preheat oven to 350 degrees. Press crescent rolls into cookie sheet and bake for 10 minutes. Cool. Mix All Season’s Kitchen Cream Cheese Spread, dry ranch dressing mix and mayonnaise. Spread over crust. Spread vegetables over cream cheese. Sprinkle cheese over vegetables. Chill and cut into bars

Horseradish Cheese Ball

2 9 oz. containers All Season’s Kitchen Cream Cheese Spread Plain or All Season's Kitchen Plain Cream Cheese
1 Tbsp. Horseradish
1/2 tsp. Celery salt
1/4 tsp. Onion salt
1 C dried beef (3 oz.)
3/4 C chopped parsley

Day before: With electric mixer at medium, blend together softened All Season’s Kitchen Cream Cheese Spread, horseradish, celery salt, onion salt, dried beef, and chopped parsley. Shape mixture into ball, wrap with wax paper and refrigerate over night or until firm.

Mashed Potatoes

5lb. Red potatoes
8 oz container of All Season’s Kitchen Cream Cheese Spread Plain or Onion & Chive
1-cup sour cream
1 tsp salt
2 tsp. onion salt
1/2 tsp. pepper
2 Tbsp butter

Peel and cook potatoes in boiling water until tender. Mash until smooth, add remaining ingredients, and beat until fluffy. Put in greased casserole dish and refrigerate.

All Season’s Kitchen Cheesecake

13/4 C chocolate wafer crumbs
1/2 C butter melted
1/4 C finely chopped walnuts

Combine crumbs, walnuts and butter, mixing well. Reserve 3 Tbs. of mixture; press remaining crumb mixture into bottom and sides of 9-inch spring form pan.

Filling:

3 eggs, beaten
2 9 oz. containers All Season’s Kitchen Cream Cheese Plain (softened)
1 C sugar
1/4 tsp. salt
2 tsp. vanilla
1/2 tsp. almond flavoring
3 C sour cream

Combine eggs, All Season’s Kitchen Cream Cheese Plain, sugar, salt, and flavorings in a bowl; beat until smooth. Blend in sour cream; pour cheese mixture into prepared pan. Sprinkle with reserved crumbs. Bake at 375 degrees for 35 minutes or until set. Chill for at least 5 hours. Yield: 10 servings.

Our Trusted Brands

  • All Seasons Kitchen
  • Greek Cream Cheese
  • Lombardi's Bakers Cheese
  • Lombardi's
  • Hahn's Yogurt and Cream Cheese Spread
  • Green Mountain Farms
  • Hahn's Bakers Cheese
  • Hahn's

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