Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
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.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
mooth.
Pour pureed onion mixture into cream cheese and beat well with
Mix onion, pineapple and cream cheese together.
Roll into ball and roll in chopped nuts.
Chill and refrigerate leftovers. Serve with crackers.
rispy.
To make the dip, take cream cheese and mix in the
Preheat oven to 350 degrees. Grease a 8 x 8 baking dish. Put all ingredients except cream cheese in a food processor or blender. Pulse until blended, but not pureed. Spoon mixture into the baking dish and sprinkle with cream cheese. Bake for 20-25 minutes until cheese is melted and dip is heated thoroughly.
Enjoy.
Phil.
3-inch circle.
Dip each cream cheese cube into margarine, then
n a small dish. Dip each cream cheese cube in the sugar, then
Mix onion with softened cream cheese.
Lay 2 rows (5 pieces each) of beef down and overlap each other.
Spread cream cheese mixture over beef.
Roll up lengthwise.
Refrigerate before cutting into pieces.
Serve on crackers.
then dice.
Dice onion.
Combine cream cheese, diced onion, jalapenos and soup
Combine pumpkin pie filling, whipped cream cheese, whipped cream, and vanilla pudding in a large bowl. Mix thoroughly.
Place cream cheese block on serving platter and pour sauce over.
Place chips around sides and dip off cream cheese with chips.
In the container of a food processor, combine the green onions, fresh chives, dried chives, onion powder, cream cheese and yogurt. Pulse until blended, but the onions and chives should be in chunks. Transfer to a container, and refrigerate overnight before serving.
Soften cream cheese with a small amount of mayonnaise.
(There was no measurement given in the book. I used 1/4 c of mayo, but you may use more or less depending on your taste.) Add onion juice to cream cheese/mayonnaise.
Mix well.
Spread a layer of this mixture on each slice of bread.
Put a dill pickle spear on each slice of bread.
Roll up jelly roll fashion.
Wrap each roll tightly in wax paper and refrigerate overnight.
Slice each roll in 5 slices.
n mesh strainer.
Soften cream cheese by bringing to room temperature
Cream together chopped onion, green pepper, cream cheese and pineapple.
Form into a ball.
Roll in chopped pecans to coat. Chill and serve with snack crackers.
Remove stems from mushrooms and clean.
Cook sausage and onion on medium heat until browned.
Combine Sausage and onion mixture with cream cheese, mix thoroughly.
Put a large teaspoon of completed mixture on top of the mushroom cap.
Bake at 350 degrees for 20-25 minutes.
Toast bagels.
Spread with cream cheese.
Layer salmon, onions and capers.
Melt the butter and 2 tablespoons of Olive oil in a large skillet or cast iron pan.
Add the onions, salt, and pepper and cook for 5 minutes or until they soften a little.
Add the sugar and stir every few minutes for 20 minutes.
Turn off burner and prepare the crust.
In a large bowl mix the cream cheese and 1/4 cup of olive oil.
Spread on top of pizza ctust and top with the onions.
Sprinkle with Gorgonzola cheese if you wish.
Bake 15-20 minutes or until desired results.