iddle of the cheesecloth and spread the remaining salt mixture and
ooling and spread with Orange Cream Cheese Spread. Makes 3 loaves.
Orange Cream Cheese Spread: In
Set Cream Cheese out to soften.
In Large mixing bowl, add powdered sugar and cream cheese.
Mix with mixer until smooth.
Spread evenly over cake.
Enjoy!
*In a bowl combine the cream cheese spread ingredients.
Toast the bread; spread all slices with the cream cheese mixture. Garnish with the cashews.
Add one slice of turkey to each sandwich.
Put bread slices together and cut in half or quarters.
*TIP: If the cranberries have hardened, place in a small bowl with hot water. Soak for about 2-3 minutes or until softened. Drain.
Spread crackers with cream cheese spread.
Top with overlapping rows of carrot slices as shown in photo.
Cut small piece off each pimento piece. Add smaller pimento pieces to topped crackers for the fishes' eyes, then add remaining pimento pieces for the mouths.
Rinse cottage cheese in a strainer to get rid of any liquid. Place cottage cheese in a blender with the cream cheese spread and blend until smooth.
Yields 1 cup (16 tablespoons).
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.
innamon Apple Cream Cheese Spread:
In a medium bowl cream butter and cream cheese together
Preheat oven to 350 degrees.
Cream butter and cream cheese in a medium sized mixing bowl with an electric mixer for about 2 minutes or until creamy.
Add egg and vanilla extract. Blend together.
Add cake mix and stir.
Fold in chocolate chips.
Form cookie mix into 1.5 inch balls and place on ungreased cookie sheet about 2 inches apart.
Bake for approximately 10-12 minutes or until edges start to turn golden brown.
Preheat oven to 375. Pre-bake pie crust for 10 minutes. Remove from oven.
Steam broccoli 3 to 4 minutes. Pat dry. Scatter broccoli over cooked pie crust.
Beat cream cheese until smooth. Beat in half & half, eggs and yolk. Season with salt and pepper. Stir in green onions.
Pour cheese mixture over broccoli. Sprinkle top with parmesan cheese. Bake until set, 35 minutes or until browned and filling is set.
Serve warm or at room temperature.
Mix cream cheese and jam together and refrigerate for at least two hours.
Sprinkle nuts on top.
Serve as a spread/dip with sliced pears, apples, assorted crackers.
FOR SALAD:
mix in the mayonnaise and drizzle over a bed of mixed lettuces, onion and sliced fruit and garnish with dried figs.
Cook your favorite meat in your favorite way.
Mix sprinkle grated parmesan into cream cheese and mix well.
Spread mixture over meat until mixture is heated.
Or heat mixture seperately (microwave) and serve on the side.
With your mixer on medium speed, beat the cream cheese spread until creamy.
Add the taco seasoning mix to the cream cheese.
Beat until well blended.
Spread onto bottom of a quiche dish or a 9 inch flat bottomed bowl or pie plate.
Add the remaining ingredients in layers over the cream cheese mixture.
Cover and refrigerate for a minimum of 1 hour before serving.
Serve with tortilla chips.
Garnish with chopped fresh cilantro.
Mix raspberries and honey then fold into cream cheese.
In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
Add pumpkin, spices and vanilla and beat til smooth.
Refrigerate for at least an hour.
Mix the raspberries and honey then fold in the cream cheese. Add any reserved raspberry juice and mix well.
Blend cream cheese, smoked salmon, chives (or scallions), horseradish and pepper in a small bowl.
Refrigerate until ready to use.
Mix cream cheese and peanut butter together in a medium bowl with electric mixer, until smooth.
Note: this keeps well in fridge for up to a week.
In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl.
Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped.
Season with salt and pepper to taste.
Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread.
Delicious!
Whip together cream cheese, sugar and vanilla.
Add eggs, one at a time.
Beat in.
Spread crescent rolls in 9 x 13-inch pan. Pour cream cheese mixture in.
Bake 35 to 40 minutes at 375\u00b0.