1 cup graham cracker crumbs
1/4 cup finely chopped pecans
2 tablespoons brown sugar
3 tablespoons melted butter
16 ounces cream cheese, room temperature
3/4 cup brown sugar
2 large eggs
1/4 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon flour
Combine crumbs and nuts with brown sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan.
Beat cream cheese and sugar together until smooth. Add the eggs, cream, vanilla, and flour; beat for 3 to 4 minutes at medium speed of a hand-held electric mixer. Pour into the prepared crust and place on a rack or ring of aluminum foil (to keep it off the bottom of the pot) in a 5-quart Crock Pot (large enough to fit the springform pan). Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool completely and remove the sides of the pan. Garnish with pecan halves if desired.
Chill before serving, and store leftovers in the refrigerator.
1 bag tortellini
2 cans Italian style diced tomatoes
4 cups vegetable broth
1 package cream cheese
1 bag fresh spinach
Put all ingredients into crock pot, chunking up the cream cheese, and cook on low for 5 hours.
1 1/2 pounds boneless skinless chicken breasts
1/2 cups water
8 ounces reduced fat cream cheese
12 ounces frozen broccoli
10 3/4 ounces cream of chicken soup
1 package Italian salad dressing mix
Salt & pepper to taste
Place chicken in the bottom of your slow cooker.
Combine Italian dressing and water. Pour over chicken. Cook on LOW for 8 hours, or HIGH for 4 hours (until chicken is cooked through).
Remove chicken from the slow cooker and shred. Leave the liquid stock in the slow cooker.
Mix together soup and cream cheese. Pour cream cheese mixture into the slow cooker and mix with the chicken stock. Stir broccoli into the slow cooker mixture. Add chicken back to the slow cooker and mix well.
Turn the slow cooker on HIGH and cook until heated through (about 30 minutes).
2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
2 (15.25 ounce) cans white corn, drained
2 (14 ounce) cans diced tomatoes with green chile peppers
Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour.