Mix cream cheese and horseradish; spread on serving plate. Spread remaining ingredients over cheese and serve with crackers.
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.
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.
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.
Finely chop olives and combine in small bowl with cream cheese and lemon juice. Spread
Mix the shrimp, cream cheese, green onions, sour cream, mustard, and hot sauce well.
Cover and refrigerate for atleast 8 hours before serving.
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.
Whip softened cream cheese in a food processor for approximately 2 minutes, or until fluffy and no lumps are present.
Add salsa and cilantro leaves.
Blend again for approximately 1 minute, until mixture is an even color.
Add shrimp and mix only long enough to incorporate into mixture (over mixing will cause shrimp to break up into small pieces).
Transfer mixture to glass bowl or serving dish and refrigerate for approximately one hour.
Garnish with a few cilantro leaves.
Serve chilled with corn chips.
Beat cream cheese, mayonnaise, Worcestershire sauce, lemon juice, garlic salt and onion in mixer until fluffy.
Spread on serving plate.
Pour cocktail sauce over cream cheese mixture. Spread shrimp over sauce.
Cover and refrigerate until ready to serve.
Serve with crackers.
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.
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
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Cut the crusts of both slices of bread,set.
one slice aside.
On the 1 slice spread the cream cheese evenly.
Sprinkle the sunflower seeds on the bread with cream cheese. Make sure all of the seeds stick on the bread.Set aside.
On a cutting board cut each of the cherry tomatoes in half, so you will end up having 8 halves of tomatoes.
On the slice of bread with cream cheese and seeds,place the tomatoes and cucumbers on top so they are laid out evenly.
Sprinkle with salt and pepper and top with other slice of bread and serve.
Line the bottom and sides of a 4 to
Soften cream cheese by setting out on counter, while hard boiling the eggs.
Peel the eggs and cut in half and remove the yolk and put in a separate bowl. Place the two halves on whatever you plan to serve them on.
Chop up half the olives and add to the yolks.
Mash the yolks with a fork.
Add miracle whip, mustard, cream cheese and olive juice. (You can add less or more olive juice, go with what you like).
Stuff the halves with the yolk mixture.
Cut the remaining olives in half and put on top of the stuffed eggs.
To Make Broccoli/Cream Cheese Filling: In a medium saucepan
Boil potatoes and mash.
Add cream cheese and onion dip.
Whip as usual.
Makes plenty for large crowd.