ins. Drain.
For the cream cheese dip, hard boil 4 eggs. Place
Combine cream cheese and mayonnaise. Mix well.
Add remaining ingredients. Mix well.
Chill for at least 2 hours.
Serve with crackers.
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
rispy.
To make the dip, take cream cheese and mix in the
Cream together the Philly cream cheese and tomato soup.
Add chopped onion, green pepper, shrimp, mayonnaise, gelatine, garlic powder and salt. Serve with crackers.
Combine cream cheese and mayo, mixing well.
Add remaining ingredients; mix well.
Chill.
Beat cream cheese, sour cream and chili sauce in medium bowl with electric mixer until smooth.
Stir in cilantro; season to taste. Serve with raw vegetables.
erving vessel.
For the cream cheese dip, beat sugar, vanilla extract, lemon
Put about 1/4 of the cream cheese into a bowl.
Squeeze the ranch dressing for 5-8 seconds into the same bowl.
Stir with a fork until mixed do not put in a mixer.
Add as much or as little of the other ingredients as you like.
Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended.
Add eggs; mix until blended. Pour into crust.
Bake at 350\u00b0 for 40 minutes or until center is almost set.
Cool.
Refrigerate 3 hours or overnight.
Top with fruit.
Makes 8 servings.
hile cooking beat together the cream cheese, milk, honey, mustard, capers and
Unwrap cream cheese and place on serving platter.
Pour fruit salsa over top, allowing salsa to cascade over the sides.
Serve with crackers or tortilla chips.
eeded.
To Make The Cream Cheese Filling: In the bowl of
Cream together sugar, eggs and Philly cream cheese.
Place 24 cupcake papers on a cookie sheet.
Place vanilla wafers in bottom of cups.
Fill 3/4 full of mixture.
Bake at 350\u00b0 for 20 to 25 minutes (until it starts to thicken).
Remove from oven and top with cherry pie filling.
Chop cherries and mix with pineapple.
Stir into the cream cheese.
Spread on crackers.
Remove mushroom stems, and chop enough stems to measure 1/2 cup.
Cook half of mushroom caps in 3 tablespoons margarine over medium heat for 5 minutes.
Drain on papertowels.
Repeat with other half of mushrooms.
Combine cream cheese and blue cheese.
Mix until well blended.
Stir in chopped stems and onions.
Fill each mushroom cap with cheese mixture.
Place caps on cookie sheet.
Broil until golden brown and cheese is soft.
Dissolve Jell-O in water.
Let set until thick.
Add softened cream cheese; mix well.
Add rest of ingredients.
Fold in whipped cream.
Chill until set.
illing and topping:
Combine cream cheese, 1 cup sugar and vanilla
Put onion and salt in a mixing bowl; add cream cheese and mix until creamy. Add eggs, pimento and green pepper and beat thoroughly.
Refrigerate overnight.
Before serving, add enough mayonnaise or salad dressing to make creamy.
This recipe doubles or triples easily.
Just remember to refrigerate overnight before serving.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh