Beat the cream cheese, sour cream, honey and orange
Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
Separate egg yolk from egg white. Set white aside. Blend together egg, softened cream cheese, sugar, lemon juice and vanilla. Mix well. Grease a cookie sheet with margarine. Spread 1/2 of 1 package of rolls on one side of the sheet. Do the same with the second half. Spread cheese filling over the 2 crescent roll layers. Top this with the other package of rolls and pinch the top and bottom layers together. Beat egg white and brush on top of the 2 cheese rolls. Bake at 350\u00b0 for 25 to 30 minutes. Dust with powdered sugar.
Combine
all
cheeses
with salad dressing, mixing well. Then add
remaining
ingredients,
mixing well, then roll into rolls. On
wax paper put paprika.
Then roll cheese rolls over paprika and roll up on same paper.
Keep in refrigerator until cold,
then slice.
It
is
better to leave it in refrigerator overnight.
Add garlic salt and butter to water as it comes to a boil. Slowly add grits, chopped cheese rolls, eggs and paprika.
Stir slowly until ready.
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
se an electric beater), combine cheese, lemon juice, lemon zest, garlic
Cook potatoes until tender and mash until smooth. Beat in salt, pepper, nutmeg and 2 Tbl butter.
Spread 2 rbsp butter in a 9-inch pie plate. Dust with half of bread crumbs, then cover with 1/2 of the potatoes. Arrange cheese and ham over it and cover with the remaining potatoes. Sprinkle with remaining bread crumbs and dot with remaining butter.
Bake at 400\u00b0F for 25 minutes or until it browns. Cut into wedges.
For the artichokes: In a saucepan over a low flame, cook the onion in olive oil until translucent. Add the wine and reduce by 2/3. Add 4 cups of water, season with salt and pepper, and bring to a boil. Peel off the outer leaves of the artichokes. Peel the skin at the base. Cut off the top of the artichoke where the leaves start. Remove the choke. Add to the cooking liquid and simmer over medium flame until tender. Cool in the liquid.
For the squash: Preheat a grill to medium heat, or heat a grill pan on the stove. Cut the zucchini and ...
Mix juice and Grand Marnier together. Pour a little into 6 champagne flutes.
Fill glass with sparkling wine.
Enjoy!
Preheat oven to 190\u00b0C Beat cream cheese & 2 tbsp sugar together & set aside.
In a lrg bowl, combine flour, chocolate chips, 1/2 cup sugar, cocoa, baking powder & salt.
Make a well in the centre. Pour in egg, butter & milk stirring till just moist.
Spoon some chocolate batter into ea muffin tin & drop 1 tsp of cream cheese mixture on top. Then cover w/chocolate batter.
Bake 15-20 min till springy to touch.
owl, beat together the cream cheese, milk, salt, and vanilla until
verly salty brine. Drain the cheese and shred it on the
Place one pastry in pie pan.
Place enough chopped onion or onion flakes in bottom of pan to taste.
Cube ham slices and sprinkle over onion.
Beat eggs with milk and pepper.
Pour over ham and onion.
Place 4 slices of cheese on top.
Add pastry top. Edge as you would any pie.
Smooth any remaining egg over pastry top.
Bake for 30 minutes at 400\u00b0.
ish and sprinkle with the cheese and parsley.
Beat the
Thaw rolls.
Preheat oven to 350\u00b0F.
Press 2 rolls together to make a 5 inch circle.
Cut cheese into 12 1-inch cubes.
In center of each circle place 1 cube of cheese and 2 Tbls of chili.
Pull all edges to the top and pinch together; place in sprayed muffin pan.
Sprinkle with shredded cheese, cover, let rise 15 minutes.
Bake for 20 minutes.
/3 cup of the cheese and chopped rosemary and season
Blend together cottage cheese, margarine, flour & salt (I often
Mix all ingredients and spread lightly on tortilla.
Roll the tortilla tightly.
Place rolls on plate and cover with plastic wrap.
Chill in refrigerator overnight.
Slice and serve.
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.