cup of the sugar with the butter, salt and vanilla
illing, mix the clementine pieces with cream cheese, 1/4 cup sugar, 1
In a small bowl, beat cream cheese and 1/4 cup sugar
nd butter at medium speed with an electric mixer until blended
ne side of tortilla with cooking spray; sprinkle with cinnamon mixture.
Wash mushrooms and remove stems from mushrooms; chop stems fine and reserve.
Mix: chopped stems, finely chopped green onion stems, and Bacon bits with cream cheese. Stuff mushroom caps
Bake 20 mins at 350 or until hot and bubbly. I like to top off in broiler until tops are lightly brown.
b>Cream butter and sugar until fluffy. At least 2 minutes, longer with
Cut dough into 24 equal parts, roll into balls.
Put a ball of dough into an ungreased mini-muffin tin.
Press dough on bottom and up the sides.
Bake at 350\u00b0F for 10 minutes or until lightly browned.
If puffy, press dough back around sides with the back of a metal teaspoon.
Cool 5 minutes; remove to wire cooking rack.
In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
Add milk, and mix till smooth.
Fill cookie cups with cream cheese mixture.
Store in refrigerator.
Combine sugar and butter.
Beat in eggs and pulp,
then flour,
finally other ingredients in order given.
Drop by teaspoon onto greased cookie sheet.
Bake 10-12 min in 350 degree oven.
Cool and ice with Cream Cheese Icing.
Refridgerate any left overs.
Mix all ingredients, except nuts.
Pour onto greased (may use spray grease) 10 x 15-inch cookie sheet and sprinkle with nuts. Bake at 375\u00b0 for 15 minutes.
Turn onto a tea-type flat towel, well covered with confectioners sugar.
Top with wax paper.
Roll entire mixture (including towel and wax paper) from side to side. After cooling, unroll and remove wax paper.
Cream the second group of ingredients together until smooth.
Spread with cream cheese filling and re-roll.
Refrigerate.
Keeps well.
Heat oven to 425\u00b0.
Mix baking mix, milk, sugar, margarine and lemon peel until soft dough forms.
Gently smooth into a ball on lightly floured cloth-covered surface.
Knead 8 to 10 times.
Pat dough to 1/2-inch.
Cut with floured 3-inch round cutter.
Place 2 inches apart on ungreased cookie sheet.
Bake 10 to 12 minutes. Mix cream cheese and powdered sugar.
Stir in a small amount of milk, if needed, to make creamy.
Top warm cakes with cream cheese mixture and serve.
Preheat oven to 350 degrees F.
Butter 13 x 9 inch pyrex baking dish.
Combine oil, sugars and eggs in mixing bowl.
Sift together flours, cinnamon, soda and salt.
Mix into liquid ingredients.
Stir in carrots, pineapple with reserved juice and walnuts.
Bake about 45 minutes or until tester comes out clean.
Cool.
Ice with Cream Cheese Frosting.
nd salt in food processor with metal blade and blend by
Grease two round baking pans with butter (9 inches).
Step
Scrub and pierce sweet potatoes and place on a microwave safe plate.
Microwave, uncovered, on high for 10-13 minutes or until tender (turning twice).
Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice until smooth.
Make a slice in the top of each potato; fluff pulp with a fork.
Dollop with cream cheese mixture.
pread with Cream Cheese Frosting; sprinkle with pecans, if desired.
Cream Cheese Frosting; Beat cream cheese and
carrots, raisins, and nuts; stir with a wooden spoon to combine
o cool completely and top with cream cheese frosting.
Frosting Directions:
Heat oven to 350 degrees.
In large mixing bowl, cream together granulated sugar and eggs.
Add pineapple with juice, flour, baking soda, salt and walnuts, stir until combined.
Pour into greased and floured 13 x 9 cake pan.
Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean.
Top with cream cheese frosting when cool.
CREAM CHEESE FROSTING.
Mix together cream cheese, margarine, confectioners sugar and vanilla. Beat until frosting is smooth and of spreading consistency.
ool, frost with cream cheese frosting.
Cream Cheese Frosting:
Bring cream cheese to room temperature