Melt butter in a large skillet over medium heat; add onions, and saute 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 tablespoons.
Caramelized Onion-Cranberry-Cream Cheese Bites: Spread 16 whole grain crackers each with 1 1/2 teaspoons 1/3-less-fat cream cheese; top each with 1 tablespoons Caramelized Onion-Cranberry Compote. Garnish with fresh cilantro or parsley leaves.
Mix cream cheese and garlic salt together until well blended. Spread evenly on tops of tortillas.
In small bowl, stir together cranberries and onions. Sprinkle evenly over cream cheese spread. Lightly press cranberry/onion mix into cream cheese.
Roll up tortilla. Trim off ends. And cut each tortilla into 10 even pieces using a serated knife, like you would slice bread.
Preheat oven to 350\u00b0F. Heat an ovenproof frying pan, season duck breast then add to pan skin-side-down and cook for 5 mins. Turn and cook for another 2 mins then transfer to oven for 12 mins.
Meanwhile, mix cream cheese with cranberries. Remove duck breast from oven, allow to rest for 5-10 mins then slice. Spread 4 slices of bread with cream cheese mixture, top with salad greens, pickled beet and sliced duck. Top with remaining bread and serve.
*Duringthe Holiday times,left over fresh cranberry sauce is great!
In a small mixing bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth.
Spread onto a serving dish or plate.
In a bowl, stir cranberry sauce until it reaches a spreading consistency; spread over cream cheese mixture (leaving about 1 inch around sides of cheese showing-- makes it pretty) Sprinkle with almonds.
Cover and refrigerate for 2 to 3 hours.
Serve with crackers.
arge mixing bowl, beat the cream cheese until fluffy; gradually beat in
oom temperature. Stir apples and cranberry sauce into thickened gelatin.
In a mixing bowl, combine Jell-O and sugar; set aside.
In a saucepan, bring cranberry juice to a boil.
Remove from heat and pour over Jell-O mixture, stirring to dissolve.
Stir in the cranberry sauce.
Chill until slightly thickened.
Meanwhile, in another mixing bowl, beat cream cheese, sugar, milk and vanilla until fluffy.
Fold in the whipped topping.
Spread evenly into pie shell.
Beat cranberry topping until frothy; pour over filling. Chill overnight.
butter knife, spread the cream cheese evenly over the 2 rectangles
Crush cranberry sauce with fork.
Add lemon juice. Pour into paper cups or 1-quart refrigerator tray or 1-quart flat dish. Whip cream cheese.
Add the mayo, powdered sugar, walnuts and whipped cream.
Pour over the cranberry sauce and freeze. If in paper cups, split and peel off paper.
Serves 6 to 8.
Mix softened cream cheese, sour cream, honey and cinnamon until smooth. Spread on serving plate.
Stir cranberry sauce until spreading consistency and spread over cream cheese mixture.
Sprinkle with almonds if desired.
Refrigerate 2-3 hours.
Serve with crackers. I use Ritz.
In a medium bowl mix together cream cheese, mayo and sugar.
Break up the can of cranberry sauce with a spoon and add to above mixture.
Mix thoroughly.
Fold in cool whip and enjoy.
This can be frozen or made into a pie.
Stir boiling water into jello; stir until dissolved.
Stir in cold water and cinnamon.
Pour 2 cups of the gelatin into medium bowl.
Refrigerate about 1 1/2 hours, or until thickened.
Reserve remaining cup at room temperature.
Stir apple and cranberry sauce into thickened jello.
Spoon into a 6-cup mold and refrigerate until set.
Beat reserved cup of gelatin and cream cheese with wire whisk until smooth.
Pour over gelatin in mold.
Let set until firm, about 4 hours.
Unmold.
Serves 12.
food processor combine the cream cheese, remaining sugar, egg, egg white
mall mixing bowl, beat the cream cheese and 2 tablespoons sugar until
mall mixing bowl, beat the cream cheese and 2 tablespoons sugar until
nch thick.
Mash the cream cheese with 1 tbsp sugar and
lso work.
Bring the cream cheese to room temperature (leave out
Drain clams, reserving 1 tablespoon clam juice.
Soften the cream cheese with the clam juice.
Add remaining ingredients and beat into cream cheese mixture. Mix in clams.
Chill and serve on crackers or with chips or vegetable dippers.
nd set aside.
Add cream cheese, water, and egg to cookie
Whip cream cheese until soft and fluffy.
Beat in confectioners sugar.
Stir in cranberry sauce; fold in whipped topping.
Divide filling between the 2 pie shells.
Freeze.