cup of the sugar with the butter, salt and vanilla
nd line a muffin pan with cupcake liners. Twist Oreos in
illing, mix the clementine pieces with cream cheese, 1/4 cup sugar
In a small bowl, beat cream cheese and 1/4 cup
In large saucepan, melt butter over medium-high heat. Stir in brown sugar, cream, and cocoa; boil 1 minute.
Remove saucepan from heat, add peanut butter and vanilla, and stir until smooth. Stir in oats and peanuts.
Drop heaping tablespoonfuls of the batter onto wax paper-lined baking sheets, spacing 1 inch apart, and let cool until set, about 20 minutes.
Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.
nd parsley, and season well with salt and pepper. Mix thoroughly
Cut up chicken into small pieces and heat along with hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on a low setting until hot and bubbly.
Serve with celery sticks and crackers.
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.
In a small mixing bowl, beat cream cheese, sour cream, confectioners sugar and orange liqueur until smooth; chill 1 hour. Fill 8 cordial glasses or tiny cups with cream dip.
Place each on a dessert plate and surround with whole berries for dipping in cream.
Serves 8.
ne side of tortilla with cooking spray; sprinkle with cinnamon mixture.
alt in a large bowl with an electric mixer. Beat in
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.
b>with Cream Cheese Frosting; sprinkle with pecans, if desired.
Cream Cheese Frosting; Beat cream
nto bite-size pieces, sprinkling with salt and pepper if desired
et aside.
With an electric mixer, cream butter and sugar until
Grease two round baking pans with butter (9 inches).
Step
Mix all ingredients, except nuts.
Pour onto greased (may use spray grease) 10 x 15-inch cookie sheet and sprinkle with nuts. Bake at 375\u00b0 for 15 minutes.
Turn onto a tea-type flat towel, well covered with confectioners sugar.
Top with wax paper.
Roll entire mixture (including towel and wax paper) from side to side. After cooling, unroll and remove wax paper.
Cream the second group of ingredients together until smooth.
Spread with cream cheese filling and re-roll.
Refrigerate.
Keeps well.
Heat oven to 350 degrees.
In large mixing bowl, cream together granulated sugar and eggs.
Add pineapple with juice, flour, baking soda, salt and walnuts, stir until combined.
Pour into greased and floured 13 x 9 cake pan.
Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean.
Top with cream cheese frosting when cool.
CREAM CHEESE FROSTING.
Mix together cream cheese, margarine, confectioners sugar and vanilla. Beat until frosting is smooth and of spreading consistency.
Cream butter and sugar until fluffy.
Beat in egg and vanilla.
Stir in melted chocolate.
Sift dry ingredients and add to chocolate mixture alternately with sour cream. Mix well.
Add nuts if desired.
Bake 10 minutes at 350 and cool on wire rack. Frost with cream cheese frosting.
For frosting: Mix together until creamy. Add additional powdered sugar if needed.
carrots, raisins, and nuts; stir with a wooden spoon to combine