ater.
Stir the goat cheese (or cream cheese) and reserved pasta water
Shape into a ball or put into a small bowl.
Will keep for a long period of time in refrigerator.
Spread cream cheese on to one of the tortillas. You may need more depending on size of tortilla.
Put swiss slice on top of cream cheese, and combine tortillas.
Toast quesadilla in toaster oven until it reaches your level of crunchiness. (I do it on meduim heat for about a minute or two) You could also do this in a microwave, or fry it.
Remove from oven, slice with pizza slicer into triangles, serve with salsa and enjoy!
Beat eggs.
Add cheese to eggs.
scramble egg and cheese mix in a well buttered skillet on medium heat.
Toast bread to desired firmness.
Spread cream cheese over toasted bread slices liberally.
Put 2 pieces of ham/turkey on each slice of cream cheesed bread.
Place scrambled cheesy eggs all on one half.
Put sandwich together. Easier to eat if you cut it in half.
Soften cream cheese to room temperature.
Mix together cream cheese, Blue cheese, mayonnaise and Worcestershire.
Slowly add half and half.
Mixture will be thin but will thicken when chilled.
In a big bowl cream butter and eggs until very creamy.
In another bowl combine flour and baking powder. Add to egg mixture alternating with yogurt. Add oil. Mix in well.
Stir in chopped rosemary and goats cheese. Season with pepper.
Fill into prepared muffin tins (I used silicone ones). Sprinkle with chopped pistachios.
Bake at 180\u00b0C/350\u00b0F in the preheated oven for 25 minutes or until toothpick inserted in the centre comes out clean.
Enjoy! :).
Combine Cheddar cheese, pimento peppers, and green onions in a medium bowl.
Combine mayonnaise, black pepper, salt, cayenne pepper, and hot sauce in another bowl.
Stir mayonnaise mixture gently into the cheese mixture using a rubber spatula until thoroughly combined.
br>Stir cooked macaroni into cheese mixture. Fold in beaten egg
Grate cheese.
Cream cheese and margarine together. Gradually add flour, salt and pepper.
Put mixture through cookie press.
Bake on ungreased cookie sheet for 10 minutes at 350\u00b0.
Do not overcook.
Cool well.
Mix Jalapeno Jelly with goat cheese, to taste.
Chill.
Spread on crackers.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Place 2 packages cream cheese, butter and milk in
o combine, mix together the cream cheese, garlic powder, dried basil, salt
Let braunschweiger and cream cheese set at room temperature until softened.
Mix braunschweiger, onion, chili sauce and 3oz of cream cheese together until well combined.
Form into a ball and refrigerate for 1 hour to firm ball.
After 1 hour, remove ball from refrigerator and carefully spread the 5oz of cream cheese over top.
Lay sliced olives over the surface.
Chill then serve with crackers.
Place cream cheese in a large mixing bowl, allow to soften. Grate other 3 cheeses into it. Add 1/2 cup finely chopped Pecans, garlic powder and cayenne pepper.
Using your hands, mix well and form ball. Sprinkle paprika on wax paper and roll cheese ball until desired color and taste is achieved. Roll in extra chopped pecans.
Variation: Two (8 ounce) packages of Cream Cheese and a few drops of Liquid Smoke.
lowly until dough becomes a ball and completely pulls away from
In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream.
Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.
**Cook time does not include refrigeration time.
medium bowl beat cream cheese and Fontina cheese with an electric mixer
Grab a mixing bowl and tear cream cheese into chunks.
Dice the ham and place ham into the bowl with the cream cheese.
Add the onions and spices.
With your hands mix the cheese, spice, ham, and onion together thoroughly and form into a ball.
Sprinkle the ball with poppy seeds and serve with wheat thins for dipping.
Place cheddar cheese, swiss cheese, cream cheese, Worcestershire sauce, paprika and garlic salt in bowl.
Attach bowl and beater.
Turn to SPEED 4 and beat until well blended.
Shape mixture into a ball.
Roll ball in chopped nuts.
Wrap in waxed paper and refrigerate until serving time.
Serve with crackers or raw vegetable sticks.