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
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.
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.
Cut up chicken into small pieces and heat along with hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on a low setting until hot and bubbly.
Serve with celery sticks and crackers.
nd salt in food processor with metal blade and blend by
ne side of tortilla with cooking spray; sprinkle with cinnamon mixture.
Grease two round baking pans with butter (9 inches).
Step
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.
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
carrots, raisins, and nuts; stir with a wooden spoon to combine
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.
50 degrees F.
Grease with vegetable shortening, the sides and
Cream butter and sugar until fluffy.
Beat in egg and vanilla.
Stir in melted chocolate.
Sift dry ingredients and add to chocolate mixture alternately with sour cream. Mix well.
Add nuts if desired.
Bake 10 minutes at 350 and cool on wire rack. Frost with cream cheese frosting.
For frosting: Mix together until creamy. Add additional powdered sugar if needed.
Meanwhile, make cream cheese frosting.
Combine butter, cream cheese, and vanilla; beat