venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
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 375 degrees F. In a bowl, combine first 5 ingredients; mix until smooth.
Unroll crescent dough into rectangle onto a smooth surface. Gently press together perforations. Spread cream cheese mixture over dough to within 1/4 inch of the edge.
Starting with the short end, roll into a log. Cut into 12 slices and place on ungreased baking sheet. Bake at 375 degrees F for 12-15 minutes. Sprinkle with extra Parmesan cheese, if desired.
f dough. Spread half the cream cheese over the dough sheet, leaving
butter knife, spread the cream cheese evenly over the 2 rectangles
eeded.
To Make The Cream Cheese Filling: In the bowl of
Soften cream cheese
Mix in the powdered Ranch dressing
Add the pimentos, black olives and the jalapenos.
Spread evenly over the flour tortillas using a rubber spatula.
Roll tightly. Cover and chill for about one hour.
Slice into pinwheels.
Roll out seemless crescent rolls.
Cut length wise to make 2 separate sections.
Spread cream cheese to cover.
Place desired amount of spinach leaves and deli ham.
Roll long way and pinch dough to close.
Bake at 400 degrees for 15-20 minutes or until golden brown.
Cut into small slices and serve.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
nd beat until smooth. Add cream cheese and blend until fully combined
Unroll crescent rolls; spread flat into two rectangles and press seams together.
Beat cream cheese and salad dressing mix until blended.
Spread cheese on rectangle.
Roll up jellyroll style and wrap tightly.
Chill until firm; slice thinly.
Bake at 350\u00b0 for 10 to 15 minutes or until brown.
Serve warm.
Unroll crescent rolls, spread flat into two rectangles and press the seams together.
Beat cream cheese until smooth.
Add the salad dressing and mix well.
Spread mixture on rectangles. Roll up, jelly roll style.
Wrap tightly in waxed paper.
Chill until firm.
Slice thinly.
Bake at 350\u00b0 for 10 to 15 minutes or until brown.
Serve warm.
Blend the cream cheese with milk.
Stir in salt, pepper and Tabasco.
Spread cheese mixture over slices.
Roll tightly; wrap and chill.
Before serving, cut each roll into slices.
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
Pastry:
In a large bowl, beat butter, cream cheese and salt with electric mixer until smooth.
With mixer on low, gradually add flour until just blended.
Flatten into an 8 x 6-inch rectangle.
Wrap and chill for at least 12 hours.
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.
Soften cream cheese, slice up your green onions
/4 cup granulated sugar, cream cheese, orange juice, and egg; beat