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.
Preheat oven to 350\u00b0F.
Put cream cheese out to soften.
Scrub potatoes; dry them off and grease them with butter and salt the skins. Bake at 350\u00b0F for 1 hour. Remove from oven and cool to handle.
Cut potatoes in half, lengthwise, remove cooked potato and put in large bowl. Be carefully to leave the skin intact.
Mash with cream cheese, hot milk, onion salt, butter, and pepper.
Pile mixture back into skins.
Sprinkle with paprika and parsley and bake 20 more minutes.
nd butter at medium speed with an electric mixer until blended
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
Place potatoes and 1 tablespoons salt in medium pot, cover with cold water
ne side of tortilla with cooking spray; sprinkle with cinnamon 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.
Boil potatoes and mash.
Add cream cheese and onion dip.
Whip as usual.
Makes plenty for large crowd.
Peel and cut the potatoes into large cubes and boil in salted water until tender.
Meanwhile, beat the cream cheese, then stir in the sour cream, milk and spices.
Drain and mash the potatoes in the pot, then stir in the cream cheese mixture.
Spoon into a casserole dish or a 9x13 pan.
You may cover it and refrigerate for 24 hours, or proceed to baking right away.
Bake covered with foil at 350 for 45 min's.
Increase the time if the dish has been chilled.
Cut slightly thawed hash browns into cubes and put in 2-quart casserole dish.
Mix softened cream cheese and half and half in saucepan and place over low heat until well blended.
Add spices and pour over potatoes.
Sprinkle with paprika.
Bake at 350\u00b0 for 30 to 35 minutes.
Peel, slice and boil potatoes in water until tender, drain. Mash potatoes, gradually stirring in milk, cream cheese, onion power, salt and pepper until light and fluffy. Sprinkle with paprika. Serve immediately.
Boil potatoes 20 to 25 minutes or until tender; drain.
In a large bowl of electric mixer, combine potatoes with all other ingredients.
Beat until creamy and smooth.
Spoon into buttered microwave dish.
Cover and refrigerate overnight.
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.
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
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.