Place cream cheese in a microwave safe bow.
For Cheese Spread: Combine ingredients in a sml
Grease 13 x 9-inch pan.
Blend butter and cheese spread.
Cut crust from bread.
Spread cheese mixture on one side of bread; place cheese side down in pan.
Spread cheese mixture on other side of bread.
Bring cheese spread and cream cheese to room temperature.
Mix until completely smooth and combined.
Shape into a ball, 4 to 5 inches in diameter.
Roll in ground pecans.
Cover and refrigerate for several hours.
Serve in center of tray with assorted crackers.
iddle of the cheesecloth and spread the remaining salt mixture and
With finest blade of food chopper, grind together cheese, cheese spread, onion and garlic.
Add lemon juice and Worcestershire sauce.
Mix thoroughly and stir until cheese is soft and pliable.
Form into long rolls and roll in chili powder. Wrap in waxed paper until ready for use.
Spread on crackers or use for sandwiches.
Keep cool until ready for use.
Melt cheese in top of double boiler over boiling water. Combine the horseradish, mayonnaise, Tabasco sauce and chopped chives.
Stir into melted cheese.
Pour into jar.
Cool.
Cover and let stand in refrigerator 24 hours.
Makes a generous pound of cheese spread.
range Cream Cheese Spread. Makes 3 loaves.
Orange Cream Cheese Spread: In a
Heat oven to 375\u00b0.
Cook broccoli as directed on package except just until heated through.
Drain.
Mix broccoli and Velveeta process cheese spread.
Spoon into greased 10 x 6-inch baking dish.
Sprinkle with crumbs.
Dot with margarine.
Bake 25 to 30 minutes or until hot and bubbly.
Makes 4 to 6 servings.
In medium mixing bowl thoroughly combine cream cheese and cheese spread.
Add dry Italian dressing mix and stir to evenly blend.
Put in covered container and chill.
Combine cheese spread, horseradish sauce, cream cheese, butter, prepared horseradish, onion salt, and hot sauce in a microwave-safe bowl. Heat in microwave until melted, stirring every 30 seconds, 3 to 5 minutes.
Refrigerate until cold, at least 45 minutes.
Place processed cheese spread, cream cheese and butter in a medium bowl. Blend together with an electric mixer. Refrigerate until serving.
In a medium bowl, combine cheese spread, cream cheese, butter, Worcestershire sauce and garlic powder.
Blend thoroughly. Chill at least 3 hours or overnight.
Sprinkle with paprika and parsley. Serve with crackers.
Put all ingredients in large bowl and mix with mixer.
Can also be made into cheese ball and rolled in chopped nuts; however, if making cheese ball, use only one container of cheese spread.
Mix cheese spread, horseradish, Worcestershire sauce, dry mustard, and garlic powder in a mixing bowl.
Refrigerate 8 hours to overnight.
Microwave Velveeta process cheese spread and Pace picante sauce in 1 1/2-quart microwave-safe bowl on High for 5 minutes or until smooth, stirring after 3 minutes.
Stir in cilantro.
Serve hot with tortilla chips or broiled green, red and yellow pepper wedges.
Makes 3 cups.
Slice and dice avocado and chives.
Spread cheese spread on bread.
Add remaining ingredients to form sandwich.
Combine first 7 ingredients; stir in walnuts and dates. Combine sugars, oil, eggs, milk, vanilla, and zucchini; stir well. Add zucchini mixture to flour mixture, stirring just until dry ingredients are moistened.
Pour batter into 12 greased and floured 1 cup miniature Bundt pans.
Bake at 350\u00b0 for 25 to 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes.
Remove from pans, and let cool on wire racks.
Serve with cheese spread.
Yield:
12 (4 inch) loaves.
NOTE: This recipe can be prepared in two
o simmer.
Add cheese spread and whisk until cheese melts and mixture