an coated with 2 Tsp Corn Oil.Pour 1 cup of
Put the chicken in the crock pot. Top with the tomatoes, corn,.
the drained and rinsed beans, ranch dressing mix (powder), cumin, onion and chili powders. Stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
Shred the chicken into large pieces and serve over rice, fold in warmed flour tortillas or taco shells. Garnish with any combination of cheese, cilantro, green onions and sour cream.
sugar,salt, melted butter, and corn syrup with a hand beater
aking butter.
Beat butter, cream cheese and sugar in a large
Place chicken on the bottom of the cooker, then cover with the canned vegetables. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.
Cover with lid and cook on low for 6 to 8 hours.
Use 2 forks to shred chicken. Stir cream cheese into chili. Cook for an additional 30 minutes.
Serve!
ugar. Add the cocoa and corn starch, the milk and place
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.
ag aside.
Cut the cream cheese into 3 or 4 pieces
Remove corn kernels from cob and scrape
old water. Next, mix the cream cheese and the milk together to
br>To make the cream cheese layer, put the cream cheese in a mixer
Heat oven to 350.
Open three cans of corn, and put on the bottom of a 2 quart pan.
Cube up the cream cheese and place on top of the corn.
Sprinkle the sugar over the top.
Open the last three cans of corn and cover the cream cheese.
Cover pan with foil, and bake for 25 minutes.
Stir after 25 minutes, and add milk.
Recover with foil, and bake for 10-15 more minutes, stirring every 5 minutes.
Done once all cream cheese is melted.
combine potatoes, flour, butter, creole cream cheese, salt and pepper.
Stir
For almond cream filling: Pour half and half
Put the butter, half the cream cheese, vanilla seeds and sugar in
nd a third of the cream cheese together in a bowl.
ack.
For the cream cheese icing, place the cream cheese in a bowl
rain well.
Combine the cream cheese, sour cream, minced garlic and soup
edium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the
Saute garlic in butter until golden.
Remove from heat.
Cook pasta.
Add cream cheese to garlic and heat gently.
Gradually stir in 1/2 cup heavy cream and Tabasco to taste.
Continue stirring gently until mixture is warmed through.
Salt and pepper to taste.
Drain pasta.
Add Parmesan cheese to pasta and toss.
Add cream cheese sauce to pasta and toss.
Serve at once.