if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
ube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
lectric mixer, cream the cream cheese and butter until smooth.
1/3 Less Fat Cream Cheese or Neufachtel is fine, but
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.
Cream butter and sugar. Add cream cheese and vanilla. Add flour gradually and beat until you can form the dough into balls about the size of walnuts. Place on a cookie sheet and press thumb in center. Put small amount of jelly (guava is good) in each center. Bake at 350\u00b0 about 15 minutes. Cookies do not brown. This recipe can also be put through a cookie press, chilled, rolled and cut into shapes.
lace the bacon, onion, and cheese in the bottom if the
br>To Make The Cream Cheese Filling: In the bowl of
br>Meanwhile, beat the cream cheese, powdered sugar and remaining 1
Cream shortening and cream cheese; blend yolk and add sugar, vanilla and salt.
Add flour.
Top with cherry or nut.
Bake at 350\u00b0 for 10 to 12 minutes.
It is best to double this recipe.
Preheat oven to 350 degrees.
Cream butter and cream cheese in a medium sized mixing bowl with an electric mixer for about 2 minutes or until creamy.
Add egg and vanilla extract. Blend together.
Add cake mix and stir.
Fold in chocolate chips.
Form cookie mix into 1.5 inch balls and place on ungreased cookie sheet about 2 inches apart.
Bake for approximately 10-12 minutes or until edges start to turn golden brown.
Preheat oven to 350\u00b0.
Cream together butter/margarine and the grated cheese.
Add flour and cayenne; mix until thoroughly blended.
Roll into marble-sized balls and place on ungreased cookie sheet. These barely spread at all, so fairly close spacing is OK.
Press a pecan half onto the top of each dough ball to flatten to about 3/8 inch think.
Bake 15 - 17 minutes.
Cool completely before eating!
Pre-heat oven to 375.
Beat cream cheese and butter until light and fluffy.
Mix in 1/2 of the cake mix, the egg and the vanilla until smooth.
Stir in remaining cake mix.
Drob by teaspoons.
on ungreased cookie sheet.
Bake 8-10 minutes.
ubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
eat until smooth. Add cream cheese and blend until fully combined
Mix cake mix, peanut butter, oatmeal together.
Mix egg and milk together and add to cake mix blend. Blend together until crumbly. Press into a 13 x 9 inch baking pan. Bake at 350 degrees for 15 minutes. Cool completely.
Drizzle chocolate syrup over crust and top with sliced bananas.
Mix whipped topping, mascarpone cheese and peanut butter until creamy. Spread over top. Refrigerate until serving.
inutes or until cookies are very lightly golden (cookies will be soft
Cream butter and cream cheese; gradually add sugar, beating until light and fluffy.
Add flour; beat well. Stir in egg and vanilla. Shape dough into 1-inch balls; place 2 inches apart a lightly greased (or I use parchment paper lined cookies sheets) cookie sheet.
Bake at 375 F for 8 minutes.
Remove the cookies from the oven and place one unwrapped Hershey kiss in the middle of each cookie.
Return to oven and bake 5 minutes. Cool 2-3 minutes on cookie sheets before removing to a wire rack to cool completely.
owl beat butter and cream cheese on medium speed for about
poon, cream together butter, cream cheese and sugar until combined.