Pound chicken breasts, not too thin.
Place margarine and generous portion of cream cheese and chives.
Roll chicken breasts.
Wrap with 1 slice bacon.
Cook at 400\u00b0 for 40 minutes.
b>chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is
Preheat oven to 375\u00b0F.
Mix cream cheese and bacon.
Flatten the chicken breasts to a uniform thickness of about 1/4 inch. I do this by placing the chicken in a zipper bag and pounding it with my rolling pin!
Spread the cream cheese and bacon mixture on one side of each chicken breast.
Roll up each breast carefully, starting at one of the narrow ends.
Roll each breast in the bread crumbs to coat.
Place, seam side down, on a baking sheet. Bake for 20 - 25 minutes, or until chicken is cooked through.
rated vegetables into separate bowls and season with salt. Next,
Preheat the oven to 400\u00b0F.
Wrap the potato in foil and bake for 1 1/2 hours. Mix the cottage cheese, cream cheese and horseradish sauce. Add the chopped watercress and season to taste.
Saute the ham cubes in a frying pan with a little oil for 2-3 mins. Remove and drain with a paper towel. Take the potato out of the foil and cut crosswise. Spoon in the cheese mixture and serve sprinkled with ham cubes and watercress to garnish.
Finely chop olives and combine in small bowl with cream cheese and lemon juice. Spread
Preheat oven to 400\u00b0F.
Bake potatoes for 40 mins, or until cooked. Cut an \"X\" in the top of each potato then gently squeeze open. Transfer to a serving platter.
Meanwhile, heat oil over medium heat. Add onion and bacon. Cook for 4-5 mins, or until onion is soft. Add peas. Cook for 2 mins, or until heated through. Gently crush peas. Let cool slightly. Mix with Cheddar, cream cheese and chives then use to stuff potatoes. Garnish with extra chives.
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crock pot and cook on low for an additional hour.
Combine chicken breasts, chicken broth, cream of chicken soup, cream cheese, and dressing mix in a multi-
Stir cream cheese and milk over low heat til smooth.
Stir in rest of ingredients.
Serve over veggie of choice.
Makes 1 1/3 cups.
Mix together cream cheese, mayonnaise and pecans first.
Add chicken, celery, salt and pepper.
Stir all together well.
To Make Broccoli/Cream Cheese Filling: In a medium
Cook pasta as directed.
Meanwhile cook smoked sausage or chicken on medium high heat with garlic in a large skillet.
Once cooked through, add cream cheese and chicken stock.
Turn heat to medium and continue to stir until cream cheese is mixed (takes a little while).
Add milk (can add more if you want) to thin the sauce some.
Add the black beans and cheese, continue to stir until heated through and cheese is melted.
Add the drained pasta and mix.
Pound out Chicken breast so it is about 1/4\" thick, and season with salt on both sides.
Mix together cream cheese and green onions. Spread cheese mixture over 1 side of chicken breast.
Roll Chicken breast up to conceal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick.
Place on baking sheet and back for about 30 minutes at 375.
Broil for about 5 minute to crisp bacon.
Preheat oil on medium-high in a large pan.
Add onions and ginger. Cook until onions are soft.
Mix together cumin, turmeric, chili pepper flakes, cardamom, cinnamon and pepper. Stir into onions and ginger.
Add tomato paste and cook for 1-2 minutes.
Add chicken and coat with mixture. Cook for 5 minutes.
Add brown sugar, cream cheese and broth and stir until cream cheese is melted inches.
Cook for another 10-15 minutes until sauce has thickened up and chicken is cooked through.
Drain chicken well; add salt and pepper. Place in a mixing bowl. Add cream cheese and chopped green onions. Mix well; shape into a ball on serving dish. Sprinkle with parsley for garnishment. Refrigerate until firm, about 1 hour. Serve with Wheat Thins.
In a mixing bowl, cream butter, cream cheese and sugar.
Add eggs, one
Preheat oven to 350\u00b0.
Butter 13 x 9-inch glass baking dish. Combine noodles, eggs, sugar and vanilla in large bowl.
Blend milk, cream cheese and cottage cheese in blender or processor until creamy, 3 to 4 minutes.
Add to noodle mixture.
Stir in raisins, butter and cinnamon.
Transfer to prepared dish.
Bake for 45 minutes.
Cut into squares.
Serve warm or at room temperature with sour cream.
Melt butter; add sugar and pretzels and mix.
Press into bottom of 9 x 13-inch pan.
Bake 8 minutes at 400\u00b0.
Beat cream cheese and 1 cup sugar until fluffy; fold in Cool Whip.
Spread on crust, then refrigerate.
Make jello with boiling water, then add frozen strawberries.
Let set for 30 minutes; stir and spread on top of cream cheese mix.
Refrigerate overnight or until jello is set.
n 3 even horizontal slices and make it even more fanciful