venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
repare the filling, combine the cream cheese and powdered sugar in the
eeded.
To Make The Cream Cheese Filling: In the bowl of
Let cream cheese come to room temperature, then add sour cream, onions, garlic powder and a little dried beef.
Shape into a log and roll in remainder of the chopped dried beef.
Chill and serve.
f cream cheese and place on wax paper. Form it into a log
Mix cream cheese and ranch dressing well. chill 1 hour. Remove from refrigerator and form into roll. Pour bacon bits out onto platter. Roll cream cheese log in bacon bits to coat thoroughly.
Store in refrigerator, serve with chips or crackers.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
Soften cream cheese in microwave.
Beat in garlic and pepper.
Add finely chopped gherkins& mix well.
Sprinkle chopped nuts onto plastic cling wrap.
Place mixture onto nuts in a log shape and roll up with the aid of the cling wrap coating evenly.
Chill thoroughly before serving on crackers, crisp toast triangles or slices of cucumber.
Alternative flavourings, eg.
chopped green pepper, finely chopped spring (green) onion, or herbs can be used in place of the gherkins.
nd beat until smooth. Add cream cheese and blend until fully combined
Stack cream cheese one on top of the other on a plate.
Mix crabmeat with cocktail sauce, spread on 5 exposed sides of cream cheese.
Serve with Ritz Crackers.
Mix first 3 ingredients together.
Roll out Velveeta cheese flat between 2 pieces of wax paper.
Not too thin or not too thick.
Place cream cheese filling in center.
Fold Velveeta cheese over cream cheese.
Pinch edges closed.
Chill until ready to serve.
Serve with crackers.
Cream the cream cheese at room temperature.
Grate dried beef. Add half to cream cheese, onions and Accent.
Chill in refrigerator.
Shape into 2 or 4 logs.
Roll into the other half of dried beef.
Store in refrigerator wrapped in wax paper until ready to serve.
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
In large bowl combine cream cheese, pineapple, apricots and cinnamon; blend well.
Refrigerate mixture 30 minutes or until easy to handle.
Form into two 7 x 1 1/2-inch logs.
Roll each in chopped pecans.
Wrap in plastic wrap; refrigerate until firm. Serve with crackers.
Logs can be frozen.
Wrap tightly and freeze no longer than 3 months.
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.
In a large mixing bowl let cream cheese, taco cheese and butter stand at room temperature for 30 minutes. Add milk and worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and chile peppers. Cover an chill for 4 to 24 hours.
Shape cheese mixture into a log about 9 inches long. Combine crushed corn chips and cilantro; roll cheese log in corn chip mixture. Let stand for 15 minutes before serving. Serve with tortilla chips.
oll the dough into a log the long way; it'll
Place the cream cheese between 2 sheets of wax