Sentences with phrase «add cream cheese and butter»

Add the cream cheese and butter and rub into the almond flour until the mixture resembles crumbs.

Add cream cheese and butter to a medium microwave safe bowl and heat for about 25 - 30 seconds until soft and easy to stir.

In a medium bowl, add cream cheese and butter, whip till light and creamy, about 3 minutes.

Add the cream cheese and butter to a bowl and mix with a spoon to combine.

Lower the mixer speed to medium and a tablespoon at a time, add the cream cheese and butter until it's all in there.

Not exact matches

I love changing it up with brownies — making brownie bites, adding espresso (see my amazing Espresso Brownies with Cocoa Cream Cheese Frosting), and even going the peanut butter route, like my Ultimate Reese's Brownie Pizza.

Sauce: 1/8 C butter 1/2 tsp garlic 1/2 C cream 1/2 -3 / 4 C shredded Parmesan salt and pepper to taste Bring to boil reduce heat stir till cheese is melted add fresh basil

Return to pot for serving, add basil, cream, and butter, wait for the butter to melt and serve with croutons and parmesan cheese.

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is meladd 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is cheese Bake at 350 until cheese on top is cheese on top is melted

Beat the butter and cream cheese with a paddle attachment until it's light and fluffy and completely combined then add in the flour.

Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper.

Add the corn, 1 cup of cheddar, cream cheese, broth, seasonings, butter, milk, and whipping cream to the pot.

In a bowl, beat cream cheese with a hand mixer until creamy, add shredded chicken (I used the hand blender to shred) add melted butter, cholula hot sauce and blue cheese.

It can easily be made vegan, too, by adding extra olive oil to replace the butter, and serving dairy - free toppings in place of the cheddar cheese and sour cream, or skipping them entirely.

Add the butter and cream cheese to the bowl of a stand mixer and mix with a paddle attachment until combined.

In a large bowl, add the butter, cream cheese and sugar and blend until creamy.

for the glaze, i add 6tbsp butter to the cream cheese and cut the sugar to 1/2 cup and whip in a stand mixer for 10minutes.

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

The smokiness reminded me of bacon, which makes me now want to make it again with bacon added... but now I am thinking to myself, I have this nice healthy spinach, then I heat it with cream, add butter and cheese, and now bacon?

Then, to make the sweetened cream cheese biscuits, I start with self - rising flour and then add a little salt, a little sugar, softened cream cheese and butter and combine it all with a pastry blender.

I made them just like the recipe but the next batch, I added whipped cream cheese on the bottom and topped them with melted butter and raw sugar.

I based it loosely off of one I can't even remember — a 1:1 ratio of room - temperature cream cheese and butter (around 6 tablespoons), and then as much caramel as I thought tasted good (maybe 1/2 cup), a sprinkle of salt, and around 3 cups of powdered sugar until I realized adding more sugar was not going to help the runniness.

To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, jalapeno pepper, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want).

Beat on medium - low speed until the butter and cream cheese are smooth, then add the salt and both sugars.

Beat cream cheese and butter for a couple of min until fluffy (I used the whisk attachment for my stand mixer) and sift in the powdered sugar and add the vanilla, beat for about 30 sec until combined.

Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar.

Add the cream cheese, warm it up and stir it in to the butter mixture.

Sauté the vegetables in butter / oil, add cream cheese, this awesome 5 - minute marinara, add seasoning and cooked pasta.

While the cupcakes are cooling, add the Greek yogurt, cream cheese, maple syrup, peanut butter and vanilla extract into a mixing bowl.

When the cauliflower is completely smooth, you're going to add butter, cream cheese, garlic clove, Parmesan, salt, and ground black pepper and stir well to combine.

Since the filing was a little bit soft from the vegan cream cheese (it's oozier at room temp than regular cream cheese), I added a heaping tablespoon more peanut butter and a little more than a cup more powdered sugar and that did the trick for me!

Add the cream cheese, butter, and sour cream, and stir until combined and smooth.

Add the butter and powdered sugar, and then beat in the cream cheese.

To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want.

However, as far as your «Method» is concerned, why would you opt to mix the butter and garlic in a small bowl and then add to the cheese mixture, instead of mixing the butter and garlic, then mayo and sour cream, adding the cheeses and green onions, all in the same bigger bowl?

In a stand mixer cream butter and cream cheese together on medium, add sugar and vanilla seeds and continue mixing till fluffy.

Add the butter and cream cheese and pulse until the texture of the crumbs resembles sand, about 20 seconds.

Add the softened butter, cream cheese, vanilla extract, peppermint extract and a pinch of salt to the bowl of a stand mixer.

Take off stove and add 1 cup cream cheese, 1/4 cup creamy natural peanut butter, and 1 tsp vanilla.

Begin by sauteing some onions and garlic with butter in a skillet until caramelized, remove from pan and set aside, now make a roux in same pan, meaning melt butter, when melted add a little bit of flour or arrow - root so that is becomes like a paste, then add in heavy cream, stir to incorporate, add back in the onions and garlic, then add in shredded cheese, stir to melt it.

At the very end I add in another 1/2 cup of milk or cream, a couple tablespoons of butter and a good amount of tangy goat cheese.

I may next time try adding a tsp or 2 of sugar while creaming the cream cheese and butter.

The sugar and flour are halved; an apple, along with oats, bran and raisins have been added; walnuts stand in for pecans; and the cream cheese frosting is naturally sweetened with just a touch of maple syrup, punctuated by the inherently caramel - like essence of brown butter.

In a large bowl, add butter, cream cheese, vanilla extract and salt.

In a stand - mixer or by hand, beat cream cheese until smooth, add soft brown butter and beat until combined.

In celebration of its centennial anniversary, Clover is introducing its newest dairy delicacy — an Organic Greek Yogurt line to add to a palate of over 175 dairy products ranging from natural and organic milks to butter, cheese, craft ice cream, and more.

Add the butter and cream cheese to a mixer and blend until combined.

I added a layer of banana cream pie filling for a bottom layer, then chilled it long enough to firm up, and then added the peanut butter / cream cheese / whip cream filling on top.

butter 1 diced tomato 3 garlic cloves minced 1 pint heavy whipping cream 1 — 1 1/2 cups (or more) grated parmesan or romano cheese Melt butter in saucepan, add garlic and chopped tomato.

In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, butter, sugar, glucose syrup and the vanilla seeds.