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.
Preheat a waffle iron according to manufacturer's instructions. Spray the waffle iron with cooking spray.
Whisk cream cheese frosting, corn syrup, and water together in a bowl until smooth.
Place 1 cinnamon roll dough slice on each section of the preheated waffle iron, close the iron, and cook until waffles are golden and cooked through, 2 to 5 minutes. Repeat with remaining dough. Drizzle waffles with syrup.
x 20 rectangle. Brush with 1/2 melted butter. Mix
Cook spinach according to package directions.
Preheat oven to 350\u00b0.
Melt cream cheese in your casserole dish.
Drain spinach and mix with cream cheese.
Add onion soup mix and mix thoroughly. Bake at 350\u00b0 for 30 minutes.
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.
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
ool, frost with cream cheese frosting.
Cream Cheese Frosting:
Bring cream cheese to room temperature
carrots, raisins, and nuts; stir with a wooden spoon to combine
o cool completely and top with cream cheese frosting.
Frosting Directions:
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.
Rinse and dry peppers.
With sharp knife, cut off stem end, leaving small round of pepper attached.
Discard stem and finely chop the remaining part.
Remove seeds carefully without breaking skins.
Blend cream cheese with whipping cream until smooth.
Add cheese, paprika and cayenne pepper.
Blend well.
Add chives and finely chopped parts of peppers.
Fill peppers with cream cheese mixture.
Let stand in refrigerator for at least 2 hours.
Cut into thin slices to serve.
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.
50 degrees F.
Grease with vegetable shortening, the sides and