soften cream cheese, mix with Coco Lopez (I use a mixer on med.)
add powdered sugar and cherry juice just to color a pretty pink color.
Serve with mixed fruit.
Very important that the cream cheese is at room temperature, or the dip will be lumpy.
Combine all ingredients and mix with a mixer. The mixer is important, too, or it will be lumpy.
ompletely blended.
For the cream cheese mixture:
Use a mixer
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
.
Icing: In bowl, beat cream cheese with butter until smooth. Beat
Place cream cheese in a microwave-safe bowl. In a small bowl, combine the caramel topping, cranberries, apples and walnuts. Spread over cream cheese. Microwave, uncovered, on high for 60-90 seconds or until cheese is heated through and slightly melted. Serve with cinnamon graham crackers, or any other dipping cracker or your choice.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
00 degrees F.
Mix cream cheese, powdered sugar, 2 T of
n a bowl, beat together cream cheese and sugar with a hand
rispy.
To make the dip, take cream cheese and mix in the
Preheat oven to 350 degrees. Grease a 8 x 8 baking dish. Put all ingredients except cream cheese in a food processor or blender. Pulse until blended, but not pureed. Spoon mixture into the baking dish and sprinkle with cream cheese. Bake for 20-25 minutes until cheese is melted and dip is heated thoroughly.
Enjoy.
Phil.
in a mixer, cream the cream cheese then add the butter and mix until fluffy.
add the sugar and beat in the eggs one at a time until fully incorporated into the mixture.
add vanilla.
add the chopped nuts and cranberries.
sift together the flour, baking powder and salt.
add to the mixture and mix well.
garnish with nuts and cranberries on top.
transfer into a loaf pan and bake at 325 degrees fahrenheit for 32 minutes or until cake tester comes out clean.
n a small dish. Dip each cream cheese cube in the sugar, then
To make the dressing, place the cream cheese, honey and skim milk in a bowl and beat with an electric mixer till smooth.
Stir in the poppy seeds.
Set aside.
Combine the fruits in a large bowl, and toss to mix well.
To assemble the salads, place 3/4 Cup of fruit in a serving dish and top with 2 Tablespoons of the dressing.
Serve immediately.
ake to cool and prepare cream cheese frosting.
In a medium
3-inch circle.
Dip each cream cheese cube into margarine, then
Combine pumpkin pie filling, whipped cream cheese, whipped cream, and vanilla pudding in a large bowl. Mix thoroughly.
or icing, beat butter and cream cheese.
Beat in vanilla.
Place cream cheese block on serving platter and pour sauce over.
Place chips around sides and dip off cream cheese with chips.
Take the cream cheese and spread over a plate.
Pour the carmel dip over the cream cheese. (the dip works best if has not been in the refrigerator).
Sprinkle the heath topping over the top (just enogh to cover the carmel).
Enjoy!