In a saucepan over medium heat, combine the corn, parsley, garlic, Creole seasoning. Add enough water to cover, bring to a boil and cook until tender. Drain and set aside.
In a large skillet over medium heat, add the butter and onion; saute until onion softens. Add corn and cream cheese. Cook over low heat for 10 minutes. Remove from heat, chill completely and serve cold.
cup of the sugar with the butter, salt and vanilla
In a small bowl, beat cream cheese and 1/4 cup sugar
Leave the batter to rest for 20 mins.
To make
br>Bake at 350\u00b0 for 8 to 10 minutes or
owels.
Combine milk and cream cheese in a blender and process
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.
Cut cream cheese into small cubes and combine with milk, butter, salt and pepper in a saucepan.
Cook over low heat, stirring constantly until cheese melts.
Add corn and heat thoroughly.
Preheat a waffle iron according to manufacturer's instructions. Spray the waffle iron with cooking spray.
Whisk cream cheese frosting, corn syrup, and water together in a bowl until smooth.
Place 1 cinnamon roll dough slice on each section of the preheated waffle iron, close the iron, and cook until waffles are golden and cooked through, 2 to 5 minutes. Repeat with remaining dough. Drizzle waffles with syrup.
In a medium saucepan, melt the oleo and the cream cheese together.
Mix well.
Add the 2 cans of corn and the can of chilies and mix well.
DO NOT BOIL!
Cook until hot and then serve.
Very quick and very good!
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.
10-inch tube pan for one hour or until center
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.
br>Bake at 350\u00b0 for 45 minutes or until a
For cake: Preheat oven to 350\
ven at 350\u00b0F for 35-40 minutes for round pans, or
nto pie pan.
Bake for 45 minutes at 350 degrees
Combine first 4 ingredients in a large bowl.
Beat at medium speed with an electric mixer until smooth.
Combine flour and next 6 ingredients.
Stir flour mix into pumpkin mix until well blended.
Spread batter in a lightly greased 15 X 10 inch jelly roll pan.
Bake at 350 degrees for 25-30 minutes (until light brown).
Cool completely before you Frost!
For Frosting: Beat cream cheese and butter until creamy.
Gradually add powdered sugar and vanilla, beating well.
Stir in pecans.
he bananas off and mush with your fingers as you add