Brown meat in margarine; add onion and cook until tender.
Add milk and cream cheese.
Stir until melted.
Add lemon juice, salt and pepper (mushrooms, if desired).
Serve over noodles.
Serves 4.
Cream cheese should be soft.
Beat the cream stiff, then add the cream cheese and salad dressing to the beaten cream and mix well.
Fold in the marshmallows, pineapple, nuts and cherries. Freeze mixture in a 13 x 9-inch pan.
Soften at room temperature slightly before serving.
Preheat oven to 325\u00b0F.
Line a muffin pan with 18 muffin cups.
Mix crumbs, 2 tablespoons sugar, and butter.
Divide crumbs between cups and press into bottoms. It helps to use a tart shaper.
Beat cream cheese with remaining sugar and vanilla until blended.
Add eggs one at a time and mix after each addition just until blended.
Divide filling between muffin cups.
Bake 25 minutes or until centers are almost set.
Cool for 30 minutes.
Refrigerate 2 hours.
Top if desired. You can serve plain or be creative. I have ...
Have cream cheese at room temperature.
Soft, fat free or off brand cream cheese will not work.
Mix cream cheese, parmesan and green onions until well mixed.
Wash and dry mushroom caps. Mound filling in mushroom caps.
Bake at 350 degrees for 20 to 25 minutes or until cheese mixture is browned on top.
To stuff approximately 60 mushroom caps, use 3 8 oz. cream cheese, 2 cups parmesan cheese, and 2 bunches of green onion, tops only.
ream needed will depend on brand of dulce de leche). Pour
n large bowl, combine Eagle Brand, milk and vanilla. Add gelatin
irected on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and
Allow Philadelphia cream cheese to reach room temperature. Break up with fork; spoon in mayonnaise and add milk.
Cut up olives into small slices and mix in thoroughly.
Make small finger sandwiches or serve on cracked wheat bread as an inexpensive party treat.
Melt butter (in pot or microwave) let cool.
Mince garlic.
Chop basil.
Mix Philadelphia, blue cheese, garlic and basil.
Blend until smooth.
Add lemon peel, lemon juice and pepper.
Add melted butter.
Blend well.
Cover and chill at least 2 hours.
This goes good with crackers or crispy breadsticks (i. e Grisini).
Melt 1 cup margarine; stir in 1/4 cup cocoa.
Add water and bring to boil.
Remove from heat.
In large bowl, combine flour, brown sugar, baking soda, salt and cinnamon.
Add cocoa mix and beat well.
Stir in 1/3 cup Eagle Brand, eggs and vanilla.
Pour into jelly roll pan.
Bake 15 minutes or until done. In pan, melt remaining 1/4 cup margarine; stir in 1/4 cup cocoa and rest of Eagle Brand milk and powdered sugar.
Spread over warm cake.
br>Microwave -- Add the Eagle Brand, flavored morsels on medium heat
In large mixer bowl, beat cheese until fluffy.
Gradually beat in Eagle brand until smooth.
Stir in ReaLemon brand and vanilla. Pour into prepared crust.
Chill 3 hours or until set. Top with cherry pie filling before serving.
Refrigerate leftovers.
Makes one 9-inch pie.
latten.
Place a snickers brand miniature in the center of
n 1/3 cup Eagle Brand, eggs and vanilla.
Pour
Melt the chocolate squares in the Eagle Brand. Add the cold water, vanilla and pinch of salt. Use small pan. Stir constantly until mixture thickens and becomes shiny. Pour immediately over cake.
Mix Eagle Brand, cream cheese and lemon juice.
Spread over crumb crusts in dishes.
Chill.
Combine pineapple, Cool Whip and nuts; spread over cheese layer.
Chill thoroughly.
Makes 2 pies.
Place both cans of Eagle Brand milk in saucepan; completely cover with water. Boil 3 hours, replacing water when needed. Keep both cans completely covered with boiling water at all times. After 3 hours boiling, cool cans completely. Open and pour into precooked pie shell. Top with Cool Whip and chopped pecans.
In
a
large
bowl, beat cheese until fluffy. Gradually beat in\tEagle Brand until smooth. Stir in ReaLemon and vanilla.
Pour into pie shell.
Chill 3 hours.
Top with cherry pie filling, then serve.
gg yolks; gradually beat Eagle Brand and lime juice. Stir in
Preheat oven to 350F (325F for glass dish).
In 13x9-inch baking pan, melt margarine in oven.
Sprinkle crumbs evenly over margarine; pour Eagle Brand evenly over crumbs. Top with chips; press down firmly.
Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.
Store loosely covered at room temperature.