Spread 1/4
cup of cream cheese mixture on top of provolone cheese almost to the edge of tortilla.
I was able to place about 1/2 cup of cake batter and 1/4
cup of cream cheese layer in each pan.
Stir the melted chocolate into the reserved 1/2
cup of cream cheese filling.
Add 3/4
cup of cream cheese to a bowl, add the garlic paste from the mortar, some freshly chopped chives, 1 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season it with sea salt and a generous portion of freshly cracked black pepper, and mix everything together, then cover with seran wrap and set aside
1) 2 cans of sweet corn (or 1 can of sweet corn and 1 can of creamy corn) 2) 2 onions, sliced thinly 3) 1 large red bell pepper 4) 1 cup of milk cream 5) 1
cup of cream cheese 6) 4 eggs, beaten 7) Salt, pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons of sugar
Not exact matches
Next add 4 ounces
of low - fat
cream cheese and shred in about 1/2
cup of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the
cheeses have melted, then turn off the heat
Combine yeast,
cream cheese, 1/4
cup of water and about 1/2
cup of flour in the bowl
of an electric mixer (paddle attachment is best).
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or se
Cheese Frosting: 4 ounces full - fat brick - style
cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or sea
cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's sugar 1 teaspoon pure vanilla extract pinch of Kosher or se
cheese, room temperature 1/2
cup (1 stick) unsalted butter, room temperature 2
cups confectioner's sugar 1 teaspoon pure vanilla extract pinch
of Kosher or sea salt
Try substituting 8 oz
of cream cheese & 1/2
cup of milk instead
of cottage
cheese & sour
cream.
When making this cookie does a half a
cup of butter go in with the cookie dough recipe or do you share some
of that butter with the
cream cheese frosting
The first recipe I used reduced - fat
cream cheese and I only used a 1/2
cup of graham cracker crumbs.
CHOCOLATE NO BAKE CHEESECAKE RECIPE CHEESECAKE INGREDIENTS: 8oz Semisweet Chocolate Chips 2 tbsp Milk 2 8 oz Packages
of Cream Cheese, Softened 1/2
Cup Brown Sugar 1/2
Cup White Sugar 12 Chocolate Cookies Chocolate...
Just like this Banana Bread, and this Blueberry Breakfast Cake, these cranberry
cream cheese pastries go perfectly with your morning
cup of coffee or tea.
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot chocolate mix (I used Ghiradelli) 1
cup butter at room temperature 1 8 oz block
cream cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top
of cake
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat
cheese or chevre, crumbled tiny splash
of milk or
cream splash
of extra virgin olive oil two big pinches
of salt 1/4
cup apple, cut into 1/4 inch dice (place in a bit
of lemon water if not using immediately) 3/4
cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit
of freshly ground black pepper
In a large bowl, combine the
cream cheese, yogurt, 1/3
cup of sugar, cocoa powder and egg and mix together using an electric mixer until smooth and well combined.
Beat the
cream cheese and remaining 300g
cups sugar until creamy in the bowl
of a standing mixer or using a hand mixer.
I added about a quarter
cup of almond milk
cream cheese by Kite and about 5 packets
of Stevia in the Raw - Simply Delish!
Andes Mint Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4
cup chocolate graham cracker crumbs 2 tablespoons sugar 4 tablespoons butter melted 2 (8 ounce) boxes
of cream cheese softened 1/4
cup plus 2 tablespoons sugar 1 egg 1 teaspoon mint extract 4 drops green food coloring 1 1/4
cups chocolate chips 15 Andes mints coarsely chopped.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1
cup (128 g) all purpose flour -1
cup (128 g) semolina flour -3 large eggs -1 tablespoon
of olive oil Mushroom Filling - olive oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big handfuls
of spinach leaves -1 / 2
cup (250 ml)
of heavy
cream - salt & pepper to taste - 1
cup (128g)
of ricotta Carbonara - 2 chicken breasts -1
cup of blanched peas -4-6 slices
of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2
cup heavy
cream 2/3
cup (75g) parmesan
cheese, finely grated
As a variation (and I've made it several times as well) you can replace one package
of cream cheese with 1
cup of cottage
cheese)
1 8oz pkg
of cream cheese 1/3
cup sugar 1 8oz tub
of cool whip (thawed) 1 1/2
cups cherry pie filling Graham cracker crust (prepare as per instructions on box)
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves
of garlic, minced 1/2
cup heavy
cream 1 egg, beaten 5 - 6 oz Swiss
cheese, shredded (fresh is really important here, not the bagged stuff)
1) 450g
of self - raising flour 2) 150g
of butter, cut into small cubes 3) 3 eggs, beaten 4) 3 tablespoons
of milk 5) 1 tablespoon
of salt 6) 200g
of cheese in slices, cut into small squares 7) 200g
of ham in slices, cut into small squares 8) 300g
of cream cheese 9) 1
cup of chopped fresh chives
Add the corn, 1
cup of cheddar,
cream cheese, broth, seasonings, butter, milk, and whipping
cream to the pot.
In a large bowl, beat 1/4
cup of the dulce de leche with the
cream cheese until smooth.
For the Cheesecake: 2 8oz bricks
of FULL FAT
cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2
cup white granulated sugar 1/4 teaspoon coarse kosher salt 1/2 teaspoon vanilla extract 2 large eggs
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1
cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon
cream of tartar 2 tablespoons sugar 1
cup grated parmesan
cheese, plus more for sprinkling Position a rack in the lower third
of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part
of the oven so they would not burn).
Being Sunday in Geneva, shops were closed, so I used the
cream cheese I had and replaced the 1/2
cup of cream necessary with 1/2
cup unsweetened, natural yogurt.
cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp corn syrup 1 1/2 tbsp strawberry extract if available or strawberry jam 1 3/4
cup + 2 tbsp (300g) powdered sugar 3/4 tsp salt a pinch
of baking powder a pinch
of citric acid
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat
cheese, crumbled 2 large eggs 3/4
cup heavy
cream
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2
cups heavy
cream 1 1/4
cups confectioners» sugar, sifted 12 ounces
cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
But sometimes I make a slight change to lighten it up (using one
cup of ricotta
cheese to replace 8 ounces
of the
cream cheese in my recipe).
Add the milk,
cream, salt, pepper, and onion powder, 1
cup of cheddar (save 1/2
cup), the parmesan reggiano, and
cream cheese to the pot.
Broccoli - Cauliflower Bake 1 head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed
cream of mushroom soup (light version works too) 1
cup sour
cream (low - fat sour
cream or no - fat plain yogurt also work) 1/4
cup grated parmigiano reggiano
cheese
Used Healthy Request
Cream of Celery in place of cream of potato; added bacon bits; used 2 cups of sharp cheddar ch
Cream of Celery in place
of cream of potato; added bacon bits; used 2 cups of sharp cheddar ch
cream of potato; added bacon bits; used 2
cups of sharp cheddar
cheese.
cumin juice
of 1/2 a lime 1/3
cup light sour
cream 1/2
cup black beans 4
cups cooked southwestern blend or other pasta Tequila - lime flank steak (recipe follows) Cilantro (optional) Shredded
cheese (optional)
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4
of 8 - ounce package)
cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2
cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1
cup shredded mozzarella
cheese — 2 tablespoons grated Parmesan
cheese
In a mixing bowl combined the tuna,
cream cheese, chili powder, green onions and 1/2
cup of the cheddar.
The
cream of chicken doesn't sound weird at all You can also use 4oz
of cream cheese and 1
cup of milk if you don't have the
cream of ANY soup on hand XO
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1
Cup Celery, chopped 1/4
Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch
of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1
Cup diced or leftover ham 1
Cup heavy
cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in ski
cream (I have used 1/2 and 1/2 with good results) 1
Cup Sharp Cheddar
Cheese 1 Ounces
Cream Cheese (I use lite with fabulous results) Saute bacon in ski
Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
With the batter already in my loaf pans, I softened 4 ounces
of cream cheese and stirred in a 1/2
cup brown sugar.
Place your
cream cheese, ranch and 1
cup of shredded
cheese into a stand mixer.
So before you start wincing about the store bought ingredients in my version, I'll share just how «un-healthful» the traditional family recipe is: 2 pounds diced potatoes, 2
cups sour
cream, 3
cups of cheddar
cheese, 1 can
cream of chix soup, 1/2 pound
of butter and some cornflakes.
Endless
cups of berries with a
cream cheese sauce stirred through.
In the slow cooker, combine the butter, 2
cups of the shredded Cheddar, the Fontina, the White Cheddar
cheeses, the eggs, and the sour
cream together.
1 1/4
cups pumpkin puree * If you need instructions on how to make your own click here 12 oz
Cream Cheese room temperature 1/2 teaspoon Vanilla Extract — Nielsen Massey 1 teaspoon Saigon Cinnamon 1/2 teaspoon Allspice 1/4 teaspoon Nutmeg 1/4 teaspoon powder ginger 1 pinch
of salt.
Herb & Garlic
Cream «
Cheese»: 1 1/2
cups cashews, soaked in water for 4 hours then drained 1 small to medium clove
of garlic or 1/4 tsp garlic powder 2 tbsp lemon juice 1/2 tsp salt 1 tbsp water as needed to blend
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1
cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2
cups (400g) granulated sugar 150 ml sour
cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch
of salt Topping: 220g
cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3
cup (80 ml) double
cream (or whipping
cream) Preheat the oven to 180 °C / 350 °F.
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1
cup room temperature
cream cheese 1 bunch
of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced and zested 1 heaping spoonful
of Dijon mustard 1/4
cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste