if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
cook and stir the cream cheese and salsa over medium heat
ortilla and then the shredded cheese. I usually leave 1 inch
br>To Make The Cream Cheese Filling: In the bowl of
alf, put dollops of goat cheese on 1 half with provolone
he quesadillas, sprinkle half the cheese and half of the remaining
pprox 1/4 cup of cheese (I just sprinkle on as
Spread cream cheese on to one of the tortillas. You may need more depending on size of tortilla.
Put swiss slice on top of cream cheese, and combine tortillas.
Toast quesadilla in toaster oven until it reaches your level of crunchiness. (I do it on meduim heat for about a minute or two) You could also do this in a microwave, or fry it.
Remove from oven, slice with pizza slicer into triangles, serve with salsa and enjoy!
Divide each ingredient into four portions Spread 1/4 beans over tortilla, add 1/4 cheese, top with second tortilla, In large skillet, heat together 1tbs oil and 1 tbs butter over med heat.
place assembled quesadilla into pan.
Cook till bottom is browned then turn over and brown other side.
Place on large plate and cool 1-2 min.
cut into eight wedges with scissors.
repeat three more times.
Serve immediately.
eat until smooth. Add cream cheese and blend until fully combined
*Deli ham and cheese work best for this recipe, but are not required.
The ham should be sliced \"sandwich thick.\"
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.
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.
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.
Grate cheese and butter; let stand at room temperature until soft.
Mix dry ingredients.
Mix cheese and butter, then gradually add dry mixture.
Use a cookie press to make straws onto ungreased cookie sheets.
The bar and the star plates work best for this recipe.
Bake at 375\u00b0 for 10 to 12 minutes.
lace the bacon, onion, and cheese in the bottom if the
Mash cheese in a bowl.
Add flavoring and coloring.
Mix in sugar.
Combine and knead with hands until like pie dough.
Roll in balls the size of marbles.
Place one side in small amount of granulated sugar.
Press sugar side in mold.
Unmold at once. (Soft flexible rubber molds are best for this recipe.)
ube pan (Bundt is best for this recipe).
Combine sugar, oil
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.