Cinnamon Apple Cream Cheese Spread Recipes

Steps:

• Beat cream cheese, apple juice and cinnamon in medium bowl with electric mixer on medium speed until well blended. Stir in apples; cover.
• Refrigerate at least 1 hour to blend flavors.
• Serve as a spread for the grahams.

Steps:

• In small bowl, mix granulated sugar and 1/4 teaspoon cinnamon; set aside. In another small bowl, mix cream cheese, brown sugar and 1/4 teaspoon cinnamon with spoon.
• Spread cream cheese mixture over tortillas. Place apple slices on cream cheese mixture on 1 tortilla. Top with remaining tortilla, cheese side down. Spray both sides of quesadilla with cooking spray; sprinkle with cinnamon-sugar mixture.
• Heat 10-inch nonstick skillet over medium heat. Cook quesadilla in skillet 2 to 3 minutes or until bottom is brown and crisp; turn quesadilla. Cook 2 to 3 minutes longer or until bottom is brown and crisp.
• Remove from skillet to cutting board; let stand 2 to 3 minutes. Cut into 8 wedges.

Steps:

• Combine all ingredients until well mixed. Store in the refrigerator for up to one week.

Steps:

• Place cream cheese, apple butter, vanilla, and cinnamon in the container of a food processor fitted with a metal blade. Process until just smooth, about 20 seconds. Scrape down the sides of the container and process again until combined, if necessary.
• Scrape the spread into a small bowl; cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.

Steps:

• Heat oven to 400ºF.
• Mix flour, sugar, baking powder and spices in large bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in apples. Beat Neufchatel and egg in small bowl until blended; gradually add milk until blended. Add to flour mixture; stir until blended and mixture forms soft dough.
• Drop dough into 8 mounds, 2 inches apart, on baking sheet.
• Bake 16 to 18 min. or until golden brown. Remove from baking sheet; cool on wire rack. Serve warm or at room temperature.