cup of the sugar with the butter, salt and vanilla
illing, mix the clementine pieces with cream cheese, 1/4 cup sugar, 1
In a small bowl, beat cream cheese and 1/4 cup sugar
nd butter at medium speed with an electric mixer until blended
ne side of tortilla with cooking spray; sprinkle with cinnamon mixture.
Scrub and pierce sweet potatoes and place on a microwave safe plate.
Microwave, uncovered, on high for 10-13 minutes or until tender (turning twice).
Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice until smooth.
Make a slice in the top of each potato; fluff pulp with a fork.
Dollop with cream cheese mixture.
Wash mushrooms and remove stems from mushrooms; chop stems fine and reserve.
Mix: chopped stems, finely chopped green onion stems, and Bacon bits with cream cheese. Stuff mushroom caps
Bake 20 mins at 350 or until hot and bubbly. I like to top off in broiler until tops are lightly brown.
). Grease a 9-inch pie pan.
Combine 1/4
r line 36 muffin cups with paper liners.
Beat baking
carrots, raisins, and nuts; stir with a wooden spoon to combine
Combine pumpkin pie filling, whipped cream cheese, whipped cream, and vanilla pudding in a large bowl. Mix thoroughly.
Preheat oven to 350 degrees F.
Butter 13 x 9 inch pyrex baking dish.
Combine oil, sugars and eggs in mixing bowl.
Sift together flours, cinnamon, soda and salt.
Mix into liquid ingredients.
Stir in carrots, pineapple with reserved juice and walnuts.
Bake about 45 minutes or until tester comes out clean.
Cool.
Ice with Cream Cheese Frosting.
Mix first 3 ingredients together. Pour into a greased jellyroll pan. Bake at 350 for 18-20 minutes.
While bars are baking make the cream cheese frosting. Mix the frosting ingredients together. Frost the bars once they are completely cooled.
Grease two round baking pans with butter (9 inches).
Step
pread with Cream Cheese Frosting; sprinkle with pecans, if desired.
Cream Cheese Frosting; Beat cream cheese and
ool, frost with cream cheese frosting.
Cream Cheese Frosting:
Bring cream cheese to room temperature
o cool completely and top with cream cheese frosting.
Frosting Directions:
Combine sugar and butter.
Beat in eggs and pulp,
then flour,
finally other ingredients in order given.
Drop by teaspoon onto greased cookie sheet.
Bake 10-12 min in 350 degree oven.
Cool and ice with Cream Cheese Icing.
Refridgerate any left overs.
Rinse and dry peppers.
With sharp knife, cut off stem end, leaving small round of pepper attached.
Discard stem and finely chop the remaining part.
Remove seeds carefully without breaking skins.
Blend cream cheese with whipping cream until smooth.
Add cheese, paprika and cayenne pepper.
Blend well.
Add chives and finely chopped parts of peppers.
Fill peppers with cream cheese mixture.
Let stand in refrigerator for at least 2 hours.
Cut into thin slices to serve.
Heat oven to 350 degrees.
In large mixing bowl, cream together granulated sugar and eggs.
Add pineapple with juice, flour, baking soda, salt and walnuts, stir until combined.
Pour into greased and floured 13 x 9 cake pan.
Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean.
Top with cream cheese frosting when cool.
CREAM CHEESE FROSTING.
Mix together cream cheese, margarine, confectioners sugar and vanilla. Beat until frosting is smooth and of spreading consistency.