Not exact matches
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
8 slices of cubed
soft bread (day old works well) about 8
cups 2
cups shredded cheddar
cheese 1 pound pork sausage, browned and drained, (or 2
cups of chopped ham or fried and crumbled bacon) 6 eggs 2
cups milk 3/4 teaspoon dry mustard 1 can
cream of mushroom soup 3/4
cup of milk
for the goat
cheese frosting: 8 ounces (2 sticks) butter,
soft 3 ounces
soft goat
cheese, warmed to room temp 1/4 -1 / 2 teaspoon kosher salt, to taste 3 - 4
cups confectioner's sugar, to taste 2 - 4 tablespoons heavy
cream
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!
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour
cream substitute (or
soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk of choice (rice, soy, hemp) 1
cup dairy - free Swiss
cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
2
cups broth (chicken, vegetable, or mix) 2
cups water 1
cup polenta 1
cup cheese (goat
cheese, brie, or other
soft cheese), cut into small chunks 1/2
cup cream salt and pepper to taste
Coconut Ginger Chowder Confetti Cookies Cookies «n»
Cream Ice
Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice
Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's
Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with
Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a
Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's
Cup Slushies Pretzel Crunch Profiteroles with Amaretto
Cream and Chocolate Sauce Pupusas!
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and
cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and
cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice
cream 5 minute banana ice
cream apple pie baked apple banana almond and chocolate ice
cream banana berry
soft serve banana chocolate caramel ice
cream cake banana ice
cream floats banana peanut butter
cups banana split cheesecake bites blueberries and
cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice
cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut
cream pie chocolate banana pie with whipped coconut
cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice
cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter
cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice
cream coconut almond fudge coconut truffles cookie dough ice
cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice
cream fruit tartlets with cashew
cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice
cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice
cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice
cream peanut butter coconut
cups with dark chocolate peppermint meringues pina colada ice
cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice
cream raw vegan smores roasted maple papaya strawberry ice
cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice
cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice
cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
1 bag fresh cranberries (remove the
soft ones, wash and coarsely chop remainder in food processor) 4 green onions, chopped (about a 1/2
cup) 2 small jalapeño peppers (or 1 large), seeded and chopped (about 2 tablespoons) 1/2
cup sugar 1/4
cup fresh cilantro, minced 2 tablespoons fresh ginger, finely chopped or grated 2 tablespoons fresh lemon juice 8 ounces of non-dairy
cream cheese (try Tofutti) Vegan crackers
1/4
cup (2 ounces) light
cream cheese spread with chives 1 teaspoon Dijon mustard 2 La Tortilla Factory Non-GMO Flour Tortillas,
Soft Taco Size or Non-GMO Wraps, Traditional Flour 6 slices oven - roasted turkey 2 large green lettuce leaves 2 slices low fat Swiss
cheese 2 tomatoes, seeded and diced 4 slices avocado
2 tablespoons butter, softened, plus more for pan 1 package (1 pound) frozen hash brown potatoes, thawed 12 large eggs Coarse salt and ground pepper 1 1/2
cups reduced - fat sour
cream 1 package (4 to 5 ounces)
soft goat
cheese, room temperature 4 scallions, thinly sliced
I used: 2 medium eggs 2oz
soft goat
cheese 1 tablespoon goat double
cream 1 tablespoon vanilla essence 2 small truvia packets 3/4
cup less 2 tablespoons of water 1/2 teaspoon pumpkin pie spice
Honey Frosting 1/2
cup (1 stick) unsalted butter, very
soft 1 bar (8 ounces) regular (or reduced - fat)
cream cheese, very
soft 1/4
cup honey
Berry Frosting 70 g / 1/2
cup raspberries (or strawberries) 3 - 4
soft dates, stoned 200 g
cream cheese (or vegan
cream cheese)
Ingredients: 2 - 3 thick slices of Day Old Bread, crusts removed (about 2
cups) 1/2
cup Cream 1 box (10 ounces) frozen chopped Spinach or 1 large bunch of fresh Spinach, blanched and chopped 1/2 cup Pine Nuts 1/4 cup Sun - dried Tomato Halves (6 - 7 halves) packed in olive oil, drained and chopped 4 large Garlic cloves, minced 1/4 cup freshly grated Parmesan Cheese 1/4 teaspoon Salt 1/4 teaspoon freshly ground Black Pepper 1 cup Extra Virgin Olive Oil Makes about 2 cups of saucePrintable VersionSoak the bread in the cream until it is completely soft, about 1
Cream 1 box (10 ounces) frozen chopped Spinach or 1 large bunch of fresh Spinach, blanched and chopped 1/2
cup Pine Nuts 1/4
cup Sun - dried Tomato Halves (6 - 7 halves) packed in olive oil, drained and chopped 4 large Garlic cloves, minced 1/4
cup freshly grated Parmesan
Cheese 1/4 teaspoon Salt 1/4 teaspoon freshly ground Black Pepper 1
cup Extra Virgin Olive Oil Makes about 2
cups of saucePrintable VersionSoak the bread in the
cream until it is completely soft, about 1
cream until it is completely
soft, about 1 hour.
Pin It Ingredients:
Cream Cheese Filling 4 ounces cream cheese, softened 2 tablespoons sugar French Toast Roll - Ups 2 large eggs 3 tablespoons milk 12 slices soft white bread 1/3 cup cherry pie filling 3 tablespoons butter, for pan 1/3 cup... Continue Read
Cream Cheese Filling 4 ounces cream cheese, softened 2 tablespoons sugar French Toast Roll - Ups 2 large eggs 3 tablespoons milk 12 slices soft white bread 1/3 cup cherry pie filling 3 tablespoons butter, for pan 1/3 cup... Continue Rea
Cheese Filling 4 ounces
cream cheese, softened 2 tablespoons sugar French Toast Roll - Ups 2 large eggs 3 tablespoons milk 12 slices soft white bread 1/3 cup cherry pie filling 3 tablespoons butter, for pan 1/3 cup... Continue Read
cream cheese, softened 2 tablespoons sugar French Toast Roll - Ups 2 large eggs 3 tablespoons milk 12 slices soft white bread 1/3 cup cherry pie filling 3 tablespoons butter, for pan 1/3 cup... Continue Rea
cheese, softened 2 tablespoons sugar French Toast Roll - Ups 2 large eggs 3 tablespoons milk 12 slices
soft white bread 1/3
cup cherry pie filling 3 tablespoons butter, for pan 1/3
cup... Continue Reading →
for the goat
cheese cream: 3 ounces goat
cheese,
soft 5 ounces (1/2
cup plus 2 tablespoons) sour
cream 3 ounces (3/4
cup) powdered sugar 2 ounces (1/4
cup plus 2 tablespoons) powdered milk
Once the cupcakes are cool; with an electric mixer combine 8 ounces of whipped
cream cheese, 1/4
cup of
soft butter and 4 tablespoons of honey.
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3
cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1
cup soft goat
cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one
cup of heavy
cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat
cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat
cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash /
cheese mixture with the pasta and serve this delicious healthy kids meal
whipped
cream cheese (or two (2) 8oz packages of
soft cream cheese) 1/2
cup Chopped jalapeno (or chili) peppers 1/2
cup Chopped or sliced green olives with pimentos 1/4
cup chopped onion or celery 1/4
cup chopped or sliced black olives
Hot weather menu - Shaved ice $ 3 (with
cream $ 3.50) Gourmet frozen pops (bourbon bacon, coffee, apple & salted caramel, gingered pear)- $ 2.50 each Chicken salad sandwich - $ 4 Old fashioned grilled
cheese with a side of dill pickle chips - $ 2.50 Grilled Pimento and
cheese - $ 4.50 (add applewood smoked bacon for $ 1) «The Elvis» grilled peanut butter and banana sandwich - $ 4 «Modified Elvis» grilled Nutella and banana sandwich - $ 4 Lavender, pomegranate and verbena lemonade - $ 3 (small), $ 5 (large souvenir
cup) Bottled water,
soft drinks, chips - $ 1 / each