venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
eeded.
To Make The Cream Cheese Filling: In the bowl of
Cream together butter, cream cheese, almond extract and sugar. Sift dry ingredients together.
Stir dry ingredients into butter mixture and mix until
just combined.
Chill 1 to 2 hours.
Shape into 1-inch balls.
Roll in crisp rice cereal coarsely crushed. Place on ungreased cookie sheet.
Top each with half a cherry. Bake at 350\u00b0 for 12 to 15 minutes.
In a mixing bowl, beat the butter and cream cheese until well blended.
Mix in flour.
Divide dough into 4 sections.
Cover and refrigerate until easy to handle.
Cream oleo, cream cheese, sugar and flavoring.
Sift flour, baking powder and salt.
Add to cream mixture.
Roll in balls and roll in cereal.
Bake for 12 minutes.
Combine butter and cream cheese; then add sugar and extract and cream until fluffy.
Sift together flour, baking powder and salt and add to butter/cheese/sugar mixture.
Beat until just mixed, cover and chill dough.
Roll into balls.
Roll in crushed walnuts and put on ungreased cookie sheet.
Then press 1/2 glaced cherry in top of each cookie.
Bake at 350\u00b0 for 12 to 15 minutes or until slightly browned.
Separate and spread 1 package of rolls in bottom of 12 x 14-inch pan.
Beat cream cheese, sugar, vanilla and egg yolk until fluffy.
Spread on rolls.
Separate remaining rolls and carefully place on top of cream cheese mixture.
Brush top with slightly beaten egg white.
Bake at 375\u00b0 until golden.
Glaze with combined powdered sugar and boiling water.
Drizzle over top.
Cool and cut into strips.
Cream together margarine, cream cheese, sugar and almond extract till light.
Mix together dry ingredients and add to margarine mixture.
Chill 1-2 hours.
Shape into balls.
Roll in cereal and place on ungreased baking sheet.
Top each with a cherry.
Bake for 12-14 minutes at 350 degrees.
Cool on racks.
arge mixing bowl, cream the butter and cream cheese. Gradually add flour to
Mix together brown sugar, nuts and flour.
Stir in melted butter until crumbly.
Reserve 1 cup crumb mixture.
Press into 8-inch pan.
Bake at 350\u00b0 for 12 to 15 minutes.
Beat cream cheese with sugar.
Beat in egg, lemon juice, milk and vanilla and blend well.
Pour on top of baked crust.
Top with reserved crumbs. Bake 25 minutes longer.
Cool and chill.
Cut into squares.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
nd beat until smooth. Add cream cheese and blend until fully combined
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
In a large bowl, cream butter and sugar until light
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.
Add eggs, salt, pepper, sage, oregano, and thyme to medium bowl.
Whisk together.
Add butter to large oven proof skillet. Melt over medium heat.
Add tomatoes to skillet, and saute one minute.
Reduce heat to low. Add fresh basil leaves and saute until leaves are limp.
Pour egg mixture over tomatoes.
Top with cream cheese cubes.
Cover and cook over low heat approximately 20 minutes or until set on top.
/4 cup granulated sugar, cream cheese, orange juice, and egg; beat
50\u00b0F
Blend the cream cheese and spinach in a large
Prepare jello according to package instructions. Have jello cold, but not set.
Blend cream cheese and cream till smooth. Add to jello. (Don't worry about any lumps of cream cheese that may be in the mixture. They are quite pretty - and tasty - in the final product!).
Add diced celery, drained pineapple, and nuts. Stir till well mixed.
Pour into mold and refrigerate until firm.
Note: if you're having a brunch or shower, consider serving this along side Recipe #319338 (Chicken Mold) - they are wonderful together!
br>Place the cake mix, cream cheese, water, oil, sugar,eggs and