ugar mixture alternately with sweet potato mixture, beginning and ending with
cook and stir the cream cheese and salsa over medium heat
br>To Make The Cream Cheese Filling: In the bowl of
Take medium-sized potato.
Split while raw (do not cut all the way through the potato).
Season with butter, salt, pepper and place one slice of bacon in middle of potato.
Wrap tightly in foil and cook slowly in coals or a 350\u00b0 oven for one hour or until tender when pierced with a fork.
When done, remove the bacon.
(I usually melt some butter and sour cream to pour over potato.) This is a guaranteed recipe for artery clogging.
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Drain drippings and add vegetables, seasonings, and broth. Bring to a boil.
Reduce heat and simmer, covered, until potatoes are tender, about 10 to 15 minutes.
Mix flour and milk until smooth and stir into soup.
Bring to a boil, stirring constantly and cook and stir until thickened, about 2 minutes.
Stir in cheese until melted. If desired, serve with green onions.
eat until smooth. Add cream cheese and blend until fully combined
medium saucepan cover the potato with salted cold water. Bring
*Deli ham and cheese work best for this recipe, but are not required.
The ham should be sliced \"sandwich thick.\"
br>Sprinkle topping over sweet potato mixture.
Bake at 350
Place first 9 ingredients in pot and bring to a boil. Cover and reduce heat. Simmer until vegetables are tender. Mix 1/4 cup milk with flour to make paste; stir into soup. Add remaining milk and cheese. Cook over medium heat until cheese is melted. Do not boil.
Brown beef and onions in frying pan.
Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
When ready to serve, top with cheese and dip with tortilla chips.
Deep fry skins for about 45 seconds. Sprinkle with cheese and place under broiler just long enough for cheese to melt.
Sprinkle with crumbled bacon, green onions and sour cream
Serve along with soup.
ream butter and Neufchatel cream cheese in a stand mixer until
Prepare the basic meat loaf recipe except -- mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches.
Omit the catsup and bake as directed.
Drain off the excess fat.
Prepare the potatoes as directed on the package except -- stir in the remaining cheese.
Spread the potatoes on the sides and top of the meat loaf.
Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned.
Serve hot.
Fold in about 2 cups cheese and stir until melted. Once
Combine eggs, cheese, sugar, salt and extract; beat until smooth.
Blend in sour cream and put into Graham-Nut crust.
Bake at 375\u00b0 for 35 to 40 minutes.
Cool and chill 4 to 5 hours.
Serves 10.
Place cream cheese in a large mixing bowl, allow to soften. Grate other 3 cheeses into it. Add 1/2 cup finely chopped Pecans, garlic powder and cayenne pepper.
Using your hands, mix well and form ball. Sprinkle paprika on wax paper and roll cheese ball until desired color and taste is achieved. Roll in extra chopped pecans.
Variation: Two (8 ounce) packages of Cream Cheese and a few drops of Liquid Smoke.
Brown meat in skillet, add tomato soup, water, onion, spices (from potato package) and oregano. Simmer until hot. Mix diced cheese, potato slices and hamburger into casserole and bake uncovered at 425 degrees for 25 minutes
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Combine potatoes, celery, green pepper, pimento, onion and pickle; toss lightly.
Chill.
Combine mayonnaise, seasonings and lemon juice.
Add to potato mixture.
Add cottage cheese; stir gently.
Yield:
4 to 6 servings.
Recipe is from Hills and Pines Garden Club in Raleigh, North Carolina.