if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
irst frozen.
Combine the cheese, yolks, sugar and extract with
Cream the cream cheese, Cheez Whiz and butter.
Then add the mustard, caraway seeds and chives.
Mix well.
Refrigerate overnight or the seeds will be hard and taste like wood chips. Spread on buffet style rye bread, rye crisps or crackers.
Best way is spread on real crusty Jewish rye bread.
If you're lucky enough to live in parts of the country where you can get it!!
This recipe makes A LOT!!!
You can halve the recipe and still have enough for a small party.
Enjoy!
ntire length of both sides (strudel style).
Have ready peppers
ombine both packages of cream cheese, sugar, and vanilla in a
ith parchment paper. For the cheese mixture, combine ricotta, honey, zest
Drain off fat. Stir in cheese, spinach, milk, lemon peel, salt
Combine large-curd cottage cheese OR lipto cheese and butter OR cream cheese in food processor.
Add anchovy paste, mustard, onion, caraway seeds and paprika.
Process, turning machine off twice during processing to scrape down sides, for 1 minute until smooth.
Transfer sread to a small bowl, cover, and refrigerate for at least 24 hours to allow flavor to develop.
Serve as a spread for crackers or as a dip for raw veggies such as carrots, celery and zucchini sticks!
ENJOY!
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
lace the bacon, onion, and cheese in the bottom if the
Pat 1 package of crescent rolls in an ungreased jelly roll pan (15 x 17-inch).
Seal the cracks in the dough.
Beat remaining ingredients until smooth and spread over crescent dough in pan. Roll other package of crescent rolls to fit pan and use it to cover the cream cheese mixture.
(If dough sticks, use a little flour as you would when rolling pie dough.)
br>To Make The Cream Cheese Filling: In the bowl of
Place one of the pie crust on the bottom of either an 8x8 inch or a 9x9 inch pan.
Cut off some of the crust that goes up the side of the pan and set aside.
Pour half of the cottage cheese mixture into the pan, then lay the crust that you cut off of the sides on top of the cottage cheese mixture.
Pour the remaining cottage cheese over the crust.
Top with the remaining pie crust.
Pour a little milk over the top crust and sprinkle with sugar.
Bake at 350\u00b0F for about an hour or until the crust is nice and golden.
br>Beat cream cheese and the cottage cheese until well mixed.
Mix cheese, sour cream, egg yolks, rind of lemon and tapioca. Beat egg whites until stiff, adding sugar gradually.
Fold into cheese mixture.
Butter a 9 x 13-inch pan generously.
Begin layering phyllo dough until bottom is covered.
Brush each with melted butter; use about 4 sheets, buttering each.
Unroll one can of Pillsbury crescent roll dough on an ungreased cookie sheet.
Mix cream cheese, sugar and vanilla until well blended.
Spread filling on crescent roll dough.
Unroll remaining crescent roll dough and place on top of filling.
Bake at 350\u00b0 for 30 minutes.
Lay one package of rolls on bottom of a 9 x 13-inch pan.
Mix cream cheese, 1 cup of sugar and vanilla.
Spread over rolls.
Lay second package of rolls on top.
Melt margarine.
Add 1/2 cup of sugar and cinnamon.
Drizzle on top.
Bake at 350\u00b0 for 35 to 40 minutes.
n bulk.
Prepare cheese filling. Cream the cheese until light and
nding with phyllo.
Spoon cheese mixture in a 3 inch
Grind together Old English cheese, cream cheese, pecans and garlic.
Form cheese into a roll.
Sprinkle chili powder on waxed paper.
Roll cheese roll in chili powder until well coated.
Wrap coated cheese roll in foil.
Chill and then slice.