In a saucepan over medium heat, combine the corn, parsley, garlic, Creole seasoning. Add enough water to cover, bring to a boil and cook until tender. Drain and set aside.
In a large skillet over medium heat, add the butter and onion; saute until onion softens. Add corn and cream cheese. Cook over low heat for 10 minutes. Remove from heat, chill completely and serve cold.
b>cream cheese dip, hard boil 4 eggs. Place eggs in a saucepan and
Heat the butter in a saucepan, add the onions and saute for 2-3 mins. Add the mushrooms and continue to cook for 2-3 mins, stirring. Season.
Remove half the mushrooms from the pan and set aside. Sprinkle the flour into the pan and mix well. Pour in the stock and cream and mix well. Bring to a boil, stirring then simmer for 5-6 mins.
Puree the soup in a blender or with a hand held blender. Stir in the nutmeg and cream cheese and season. Divide the soup between 4 bowls and sprinkle with pink peppercorns and chives. Serve.
In a bowl, mix cottage cheese and cream cheese. Season then distribute equally between 2 bowls. Add horseradish to 1 bowl and arugula to the other. Spread 4 slices bread with horseradish mixture and 4 slices with arugula mixture. Cut slices in 1/2 and top with ham and radishes.
acon in a large skillet and cook over medium-high heat
In a skillet, melt the butter and saute the onion and garlic until the onion is soft.
Add the chopped chiles, then the tomatoes.
Cook a minute to soften.
Add the corn, salt and pepper and saute briefly.
Reduce the heat to simmer and add the cream and cream cheese pieces.
Stir to melt the cheese and cook, uncovered, for 5 minutes.
Serve immediately.
Serves 8 to 12.
>and salt in a heavy saucepan.
Gradually stir in the cream
so cut different sizes and sample for yourself! If
Heat oil in pan.
Add crushed garlic and oregano and cook for 1 minute.
Add butter and cream cheese, chopped walnuts and salt and pepper to taste.
Stir and leave to simmer gently for 5 minutes.
Meanwhile, cook pasta shells in boiling water for 10 minutes or until shells are tender, but still firm. Drain thoroughly.
Pour into warmed serving dish.
Remove sauce from heat; add cream and stir.
Pour over shells and toss to coat evenly.
Garnish with walnut halves.
Serve immediately with Parmesan cheese.
Spread\t1 package of softened cookie mix in bottom of a 9
x 13-inch
pan.
Beat
the
eggs, sugar, vanilla and cream cheese. Spread
over
dough in pan.
Spread remaining package of dough on top of cream cheese.
Bake at 350\u00b0 for 45 minutes.
repes: mix flour and salt. Add milk, eggs and butter. Beat with
Beat eggs and cream cheese until light and fluffy; add cake mix and oil and mix well.
Add water; mix well.
Fold in berries gently.
Pour into a 9 x 13-inch pan.
Bake at 350\u00b0 for 30 to 40 minutes.
When cool, dust with powdered sugar.
Makes 16 servings.
Crust:
Stir yeast and sugar into water and set aside for 8
lour, baking soda, salt, and cocoa powder into a bowl
Chop strawberries and bananas and cream together with strawberry jam and cream cheese.
Cut bread into
Beat softened butter and cream cheese with electric mixer until fluffy, about 3 - 5 minutes.
Slowly add sugar, 1 cup at a time. Add vanilla; mix until smooth. Gently stir Oreos into the frosting, careful to not over stir.
Combine the 1/2 cup sugar, egg, salt, and cream cheese. Spoon into crust.
Combine remaining ingredients and pour over filling.
Bake at 375 degrees for 30-40 minutes.
Cool and serve.
rated vegetables into separate bowls and season with salt. Next,
e butter, half the cream cheese, vanilla seeds and sugar in a large
Mix together the cream cheese, sour cream, lime juice and lime zest. Stir in the dill and cucumber and season with salt and pepper to taste.
To serve, spread half of the cream cheese mixture at the bottom of four small glasses. Add the salmon, then the rest of the cream cheese. Top with salmon caviar and garnish with dill tips.