ith about 1 tsp of cream cheese.
(this makes the white
hisk the egg with the cream and add to the flour
Brush chicken with butter and sprinkle with salt and pepper.
Place in a crock pot and sprinkle dry mix over all.
Cover and cook on low for 6 - 7 hours.
About 45 minutes before done, mix soup, cream cheese, and onion in a small saucepan. Cook until smooth.
Pour over the chicken. Cover and cook another 45 minutes.
NOTE: I will have the sauce already cooked and frozen and ready to pour over the chicken after it's been cooked in the crock pot, and will include that and the uncooked chicken with the meal.
br>To make the cream cheese layer, put the cream cheese in a mixer
our.
FILLING: Scrape the cream cheese into a bowl, and add
lectric mixer, beat room temperature cream cheese and next 3 ingredients in
Chill 30 minutes.
Mix cream cheese, sugar, vanilla until well blended
Mix the mascarpone, cream cheese, capers and chives, lemon zest and enough lemon juice to flavour it, but not enough to make it runny.
Season really well.
Spread the mascarpone mix over all the bread slices, then cover completely with a layer of salmon.
Put one bread slice on top of another, so you have a four separate stacks, each 2 deep (with smoked salmon on top).
Carefully cut each into 6 bite-sized squares with a serrated knife.
Dip the ends of the squares in chives and decorate with extra shreds of lemon zest if you like.
he room-temperature butter and cream cheese on medium speed -- enough as
ups flour.
NOTE on cream goat cheese: I like the taste
50\u00b0F
Blend the cream cheese and spinach in a large
Prepare jello according to package instructions. Have jello cold, but not set.
Blend cream cheese and cream till smooth. Add to jello. (Don't worry about any lumps of cream cheese that may be in the mixture. They are quite pretty - and tasty - in the final product!).
Add diced celery, drained pineapple, and nuts. Stir till well mixed.
Pour into mold and refrigerate until firm.
Note: if you're having a brunch or shower, consider serving this along side Recipe #319338 (Chicken Mold) - they are wonderful together!
small bowl, beat together cream cheese, sugar, and egg. Put bowl
Mix cream cheese with onion.
Spread on ham slices.
Roll up jelly-roll style.
Insert tooth picks every inch.
Slice every inch.
Arrange on a round serving platter in a circle all the way to the center.
arge mixing bowl, cream the butter while adding the cream cheese, lemon rind
Combine the cream cheese with the butter, stir until
Spray a 9 x13 pan with pam. Lay one can of crescent rolls on bottom of pan and mash to seal edges. Mix softened cream cheese with sugar and spread on top of rolls. Pour two cans of pie filling on top of that. Separate second can of crescent rolls into triangles and place on top. bake in 350 oven until top rolls are brown.
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
Using a handheld mixer, beat the cream cheese on medium speed until it is just soft.
Add the butter and mix to fully incorporate.
Add the sugar and mix well.
Add the pomegranate molasses and beat to incorporate so that there are no streaks remaining.
ack.
For icing: Beat cream cheese until smooth,add molasses and