Place all ingredients in bread machine pan, in order given Can be made with the regular and rapid bake cycles.
No need to use an expensive port here, just one with good flavour.
The sharper the blue cheese, the stronger the flavour in the bread.
We like the Danish blue best. As with all cheese recipes, loaf appearance may vary but the flavour is worth it. This moderately textured loaf makes great croutons and wonderful toast points for parties - delicious served warm with your favourite steak.
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.
hells are drained and the cheese is mixed together, begin stuffing
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Mix onion and cheese together.
Mix oil and tomato sauce together.
Pour half sauce into a 9 x 13-inch baking dish.
Put a couple of tablespoons cheese mixture on corn tortilla and roll up. Place in baking dish.
Continue until all cheese mixture is finished.
Pour remaining sauce on rolled up tortillas.
Bake in 375\u00b0 oven for 30 minutes or until bubbly.
slow cooker.
Layer cheese food cubes atop meat mixture
Beat egg whites until stiff.
Set aside.
Cream the cheese and sour cream until smooth, add sugar and egg yolks, one at a time. Add lemon and vanilla.
Fold egg whites into cream cheese mixture.
read crumbs. Mix in Parmesan cheese. Add whole egg, egg yolk
Cook onion, carrots, celery and hash browns in chicken broth. In double boiler put Velveeta cheese, parsley and milk or half and half.
If too thin, add more potatoes.
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.
n a bowl beat cream cheese, margarine and corn starch until
Measure first 4 ingredients into bowl.
Add grated cheese.
Stir.
Add cooking oil and milk.
Stir to form a soft ball of dough.
Add more milk if needed to make dough soft.
Turn out on lightly floured board and knead gently 8-10 times.
Roll to 3/4 to 1 inch thick.
Cut with biscuit cutter.
Place on ungreased cookie sheet close together for moist sides or 1 inch apart for crisp sides.
Bake in 425 degree oven for 15 minutes or until nicely browned.
Serve plain or with butter.
Place cream cheese in a small mixing bowl, beat cream cheese with electric beater until softened.
Add cheddar, mayo, dill pickles, onions and Worcestershire sauce.
Cover and chill until firm or overnight.
Roll into logs and roll into real bacon bits.
Serve with crackers.
The key to this cheese ball is the prep.
After finely chopping each item, please blot well with paper towel.
You must do this or you will have a cheese dip.
Pay close attention to blotting the cherries or you will have very pink cheese ball.
Mix well and form into a ball and chill overnight.
Roll in chopped pecans if desired.
This is the best cheese ball ever, promise.
Melt butter in 10\" non-stick pan.
Whip eggs and water well with fork or whip. Add salt and pepper.
Stir.
Once butter melted, add egg mixture.
In first 30 seconds make a few slits with spatula to allow eggs to cook in center.
Over MED-HI heat tilt pan back & forth so runny part of eggs cook.
Pan should be nice & slippery for this!
When almost done, tear cheese slices & place over eggs.
Allow cheese to melt slightly.
Fold half egg over the other.
Give about 30 seconds to set.
Slip egg onto plate.
Enjoy!
Mix the cream cheese, cottage cheese and sour cream; beat until smooth.
Add eggs, butter, sugar and the remaining ingredients.
Beat until very smooth.
Pour into a 9-inch spring-form pan.
Bake for 1 hour and 10 minutes at 325\u00b0.
Turn off, but leave cake in oven for 2 hours without opening door. Remove from oven.
Leave in pan until cold.
Refrigerate overnight.
Thoroughly blend crumbs, margarine, and 1/3 cup sugar.
Press firmly against bottom and sides of spring-form pan.
Beat cream cheese until fluffy.
Gradually add remaining 1 cup of sugar and vanilla. Beat in eggs, one at a time.
Blend in sour cream. Spread in prepared pan.
Bake at 350\u00b0 for 60 to 70 minutes or until firm.
Turn off oven, leaving door slightly ajar.
Allow cheesecake to remain in oven for 1 hour.
Cool in pan.
Chill for 4 hours or overnight.
Remove side of pan.
Top with pie filling.
Set aside.
Mix cream cheese in a large bowl with
Make or buy a graham cracker crust for a 9-inch cake.
Preheat oven to 375\u00b0.
Cream sugar and cheese thoroughly.
Add eggs, one at a time, until blended.
Add vanilla and sour cream and beat thoroughly for at least 5 minutes.
Bake in a 9-inch spring-form pan for 45 minutes.
Turn off heat and leave in oven for 1 hour. Do not open oven.
Let cool, then chill for several hours before serving.
Enjoy!
Blend together the cream cheese, sugar, flour and orange rind