In a large bowl, mix together the milk with
the melted butter and cream cheese.
Not exact matches
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
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 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 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, 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
Prepare the Icing: In a medium microwave - safe bowl, heat
butter and cream cheese 30 to 60 seconds, just until
butter has
melted and cream cheese has softened.
Essentially, a cheesecake only requires a crumbly biscuit base (usually made by combining crushed biscuits with
melted butter)
and a rich, velvety topping made with sugar
and cream cheese, among a couple of other ingredients.
Beat pumpkin,
cream cheese,
melted butter,
and eggs until creamy.
Maybe it's just my older microwave, but the
cream cheese heated up before the
butter melted and caused the
cream cheese to curdle.
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.
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).
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
There's something of marscapone
and cream cheese in the chocolate's aroma,
and something of golden syrup in the taste, while the «lightly salted pistachios» remind me a little bit of
melted butter on toast.
Combine hash browns, sour
cream,
cream of mushroom soup,
cheese, milk, onion, salt, pepper, garlic salt,
and 1/2 stick of
melted butter, then stir well.
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.
1/2 recipe
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole
and unpeeled 4 tablespoons (1/2 stick) unsalted
butter,
melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour
creamcream
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (
melted) Filling: 3 - 8 oz pkgs
Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice
cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
cream topping 1/2 C. hot fudge ice
cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs
and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
In a stand - mixer with the paddle attachement or with a bowl
and hand beaters, beat together the brown sugar, sugar,
cream cheese,
and melted butter.
Prepare
Cream Cheese glaze: In a medium glass or microwave - safe bowl, heat the butter and cream cheese until me
Cream Cheese glaze: In a medium glass or microwave - safe bowl, heat the butter and cream cheese until m
Cheese glaze: In a medium glass or microwave - safe bowl, heat the
butter and cream cheese until me
cream cheese until m
cheese until
melted.
9 graham crackers, each 2 1/2 by 5 inches 2 tablespoons plus 1/4 cup sugar 6 tablespoons unsalted
butter,
melted 8 ounces bar
cream cheese, room temperature 1/2 teaspoon pure vanilla extract 3/4 cup heavy
cream 1 pound fresh sweet cherries, such as Bing, pitted
and halved 1 tablespoon seedless raspberry jam
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.
Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup granulated sugar - divided use 1/3 cup
butter,
melted 3 (8 - ounce) packages
cream cheese, softened 1 teaspoon vanilla extract 1 cup whipping
cream or half -
and - half 4 large eggs 6 teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup white chocolate chips 1 (16 - ounce) container sour
cream, room temperature cocoa powder for dusting (optional)
Ingredients 2 cups Oreo crumbs 1/2 stick unsalted
butter,
melted 16 ounces
cream cheese, at room temperature 2 eggs, at room temperature 1/2 cup granulated sugar 1/4 cup + 1 tablespoon heavy
cream 1 vanilla bean, halved
and seeds scraped (or 1 tsp vanilla extract) 1/3 cup Nutella Method Preheat oven to 325 degrees F.
Ingredients: 1 1/2 cups graham cracker crumbs 3 tablespoons granulated sugar 1/3 cup
butter,
melted 3 (8 - ounce) packages
cream cheese, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 (21 - ounce) can blueberry pie filling Procedures: Combine graham cracker crumbs, 3 tablespoons sugar,
and melted butter in a medium bowl.
First off, you want to
melt the
cream cheese,
butter,
and milk over a double boiler.
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.
Combine hash browns, sour
cream,
cream of mushroom soup, shredded
cheese, milk, onion, salt, pepper, garic salt,
and melted butter in large mixing bowl,
and stir well.
HEAT
cream cheese and butter in medium saucepan over medium - low heat until
melted (mixture may not appear smooth).
In a large bowl, combine
melted chocolate,
cream cheese,
butter and vanilla
and beat on medium speed until combined.
Ingredients 1 1/2 pounds green beans *, trimmed
and cut into bite sized pieces 2 Tbsp
butter 1 Tbsp olive oil 1 small onion, diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 2 sprigs fresh thyme salt
and pepper to taste 2 Tbsp flour 1/2 cup dry white wine 1 cup vegetable or chicken broth 1/2 cup heavy
cream 1/2 cup gruyere
cheese, grated salt
and pepper to taste 1/4 cup french fried onions 2 tablespoons
butter,
melted optional 1/2 cup panko bread crumbs optional
Ingredients: 1 cup all - purpose flour 1/3 cup unsalted
butter,
melted and cooled slightly 1/4 cup granulated sugar 1/4 teaspoon salt 1/4 teaspoon grated lemon peel 1 (8 - ounce) package regular or light
cream cheese, at room temperature 1 (14 - ounce) can sweetened condensed milk 1/2 cup fresh squeezed lime or lemon juice 1 to 2 tablespoons grated lime or lemon zest Powdered sugar Additional lime or lemon peel for garnish
Ingredients: 1 cup Graham cracker crumbs 50 ml (2 fl oz)
melted butter 75g white chocolate chips 250g
cream cheese 4 tbsp double
cream 75g caster sugar 1 medium egg 200g strawberries, hulled
and sliced 3 tbsp strawberry jam
Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg
and allspice but added about 1/3 extra of all of the other spices
and also added nearly a tsp of ground cardamon - replaced the veggie oil with
melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce
cream cheese, 8 ounce
butter, ~ 6 ounce heavy
cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the coconut before dressing the cake.
1 lb wide egg noodles, cooked
and drained (I used whole wheat) 1 cup (2 sticks)
butter,
melted (I used only about 2 - 3 tablespons of Brummel & Brown) 1 pound cottage
cheese (I used reduced fat) 2 cups light sour
cream 1 tsp ground cinnamon 1 cup sugar (I used only a tiny bit, a few tablespoons) 2 tsp vanilla extract 6 eggs, beaten 1/2 cup golden raisins 1 8oz can crushed pineapple, drained
Then use a handheld beater to incorporate the rest of your wet ingredients: eggs,
melted butter,
cream cheese and vanilla.
Then make a selection or mixture of the creamy fats you have in your fridge: i.e. coconut - milk yogurt or full - fat greek yogurt, heavy
cream, creme freche,
melted unsalted organic
butter, goat's milk
cream cheese,
and maybe add a 1/2 tsp of lemon - flavored cod liver oil for your omega - 3s, etc..
Carbs: 0 6 Boneless, Skinless Chicken Breast 0 salt
and pepper to taste For the Jalapeno Popper Layer 0 5 slices of bacon, diced 2 1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos) 4 1/4 cup diced onion 9.6 1 (8 oz) package
cream cheese, softened 0 1/2 cup mayonnaise 0 1 cup shredded cheddar cheese 0 1/2 cup Kraft grated Parmesan For the Topping 0 1 bag of crushed Pork Skins 0 1/2 cup Kraft grated Parmesan Cheese 0 4 TBSP butter, melted For the whole recipe it is aprox 15.6
cheese, softened 0 1/2 cup mayonnaise 0 1 cup shredded cheddar
cheese 0 1/2 cup Kraft grated Parmesan For the Topping 0 1 bag of crushed Pork Skins 0 1/2 cup Kraft grated Parmesan Cheese 0 4 TBSP butter, melted For the whole recipe it is aprox 15.6
cheese 0 1/2 cup Kraft grated Parmesan For the Topping 0 1 bag of crushed Pork Skins 0 1/2 cup Kraft grated Parmesan
Cheese 0 4 TBSP butter, melted For the whole recipe it is aprox 15.6
Cheese 0 4 TBSP
butter,
melted For the whole recipe it is aprox 15.6 carbs.
When the
butter is
melted, add the
cheese and cream.
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 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.