Apricot Orange Cream Cheese Spread Recipes

CREAM CHEESE FIESTA SPREAD

Steps:

• Place block of cream cheese on serving plate with shallow rim.
• Mix salsa and preserves; spread over cream cheese. Sprinkle with remaining ingredients except crackers. Serve with crackers.

APRICOT CREAM CHEESE THUMBPRINTS

Steps:

• In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
• Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

CRANBERRY CREAM CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.

SPECIAL CHEESY BACON APRICOT SPREAD

Steps:

• BEAT cream cheese in medium bowl with an electric mixer until smooth.
• STIR in remaining ingredients until thoroughly combined. Refrigerate several hours for flavors to blend.
• SERVE with crackers or cut vegetables.

SWEET 'N HOT CHEESE SPREAD

Steps:

• Spread cream cheese onto bottom of microwaveable 9-inch pie plate.
• Top with jam, pepper and nuts.
• Microwave on HIGH 1 min. or until heated through. Serve with the crackers.

CHERRY-APRICOT CREAM CHEESE TART

Steps:

• Make crust:
• Blend flour, sugar and salt in processor. Add butter and process, using on/off turns, until mixture resembles very coarse meal. Add yolk and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be prepared 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.)
• Make filling:
• Beat cream cheese and orange peel in medium bowl to blend. Whisk sugar, yolks, cornstarch and flour in small bowl until smooth. Bring milk to simmer in saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Whisk over low heat until custard thickens and boils. Cool custard 15 minutes. Beat barely warm custard into cream cheese mixture. Press plastic wrap directly onto surface of filling; chill until cold, at least 3 hours and up to 1 day.
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough gently into place; trim excess dough. Freeze 30 minutes.
• Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Reduce oven temperature to 375°F. Bake crust until golden, piercing with fork if bottom bubbles, about 5 minutes. Cool crust in pan on rack.
• Spread cream cheese filling over crust. Arrange cherries, cut side down, in 2 concentric circles around edge of tart. Arrange apricots in middle of tart, overlapping slightly. Place any remaining cherries in center. Stir preserves in saucepan over low heat until beginning to melt. Strain into small bowl. Brush enough preserves over fruit to glaze. Serve immediately or chill up to 6 hours.

APRICOT CHEESE SPREAD

Steps:

• Beat all together and serve with Town House Bistro corn bread crackers.

FRUITY HORSERADISH CREAM CHEESE

Steps:

• Place cream cheese on a serving plate. In a small microwave-safe bowl, heat jelly until warmed. Stir in horseradish and mustard until blended. Stir in spreadable fruit; spoon over cream cheese. Serve with crackers. Refrigerate leftovers.

APRICOT-PINEAPPLE DREAM

Steps:

• Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
• In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.

APRICOT- ORANGE CREAM CHEESE SPREAD

Steps:

• Combine apricots and water in small saucepan. Bring to boil, cover and reduce heat. Simmer for 10 minutes and drain well.
• Beat cream cheese at medium speed with electric mixer, until it's smooth and fluffy. Stir in the apricots and remaining ingredients.
• Serve on crackers, on an English muffin or bagel.