In sauce pan over low heat blend milk and cream cheese;heat until smooth.
Add sour cream,. onion, and seasonings.
Add potatoes and mix carefully so you won't mash the potatoes.
Dish up in shallow baking pan.
Sprinkle with paprika.
Bake 350 for 30 minutes.
Heat oil in soup pot and add onion. Cook until translucent.
Add broccoli and chicken broth and cook until tender.
Add mashed potatoes & mix thoroughly. Heat for 5 minute.
Add milk and heat some more.
Add cheddar cheese.
Salt and pepper to taste.
Note: I like to add cream cheese, sour cream, and onion salt to my mashed potatoes. This makes them so yummy!
0 mins.
Mix the cheese, sour cream and egg yolk in a
s 2 oz so adjust recipe to number of crepes you
ugh cut all blocks of cheese into chunks about the size
Combine the Cream, Milk, Sugar, and Vanilla in
Beat cream cheese until soft, add color and flavor. Gradually beat in powdered sugar.
Knead the mixture until of a pie dough consistency.
(A soft or firmer candy can be made by adding or decreasing sugar.)
old in sour cream with spoon.
Tear slices of cheese in small
Mix all ingredients together. Heat on the stove with a double boiler to avoid scorching or heat in a microwave, stirring every 1 to 2 minutes. Serve in bowls. Garnish with shredded cheese, broken chips and
sour cream, if desired.
ool.
For the cinnamon cream, mix sour cream, 2 tbsp sugar, 1
In a mixing bowl, cream butter, cream cheese and sugar.
Add eggs,
Put in blender.
Blend together at high speed until smooth and creamy.
Use as a dip on baked potatoes or as a substitute in many recipes that call for sour cream.
Heat sour milk to lukewarm and pour into a cheesecloth bag.
Pour warm water over this; after it has been drained through, repeat twice more.
Tie bag, hang and let drip over sink until \"whey is all\".
Serve with either sweet or sour cream and season to taste.
auce.
Stir in heavy cream and simmer briefly.
Stir
Cream together.
Spread over baked pie.
Bake at 425\u00b0 for 10 minutes.
Cool.
Chill overnight or put in freezer for later date.
Blend together equal amounts of cream cheese, sour cream and whipped marshmallow.
Great for sliced apples and oranges.
Beat cream cheese until fluffy.
Add strawberries and mix well.
Add egg/milk mixture to strawberry/cream cheese mixture and freeze in ice cream freezer.
Warm milk, sugar and vanilla in large pan.
Let cool slightly. Add a small portion of milk mixture to softened cream cheese and mix until smooth.
Add cream cheese into milk mixture, then add half and half.
Beat with mixer to blend cream cheese in well. Pour into ice cream maker and crank until done.
In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs.
Cook and stir over medium heat just till boiling.
In a large mixing bowl beat cream cheese with an electric mixer till smooth, gradually beat in hot mixture.
Cover and chill thoroughly.
Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla.
Freeze in a 4- or 5-quart ice cream freezer according to the directions.
Let freeze for 4 hours.
Garnish each serving with choice of fresh fruit, if desired.
Melt butter in heavy saucepan.
Add onion and leek; saute for 5 minutes without letting them brown.
Stir in flour, combining it well with onion and leek.
Add lettuce, frozen peas and chicken broth.
Season with salt and pepper.
Bring to boiling; simmer for 3 minutes.
Remove from heat.
Cool a little. Blend in the cream. Puree in blender.
Return to saucepan.
Reheat to serve, or serve well chilled, with a dollop of sour cream, if you wish.