As to appetizers, the simpler and tastier the better — we do a dip that is devine and EASY — brown a package of hot pork sausage, add 8
oz of cream cheese and either a jar of salsa or a can of Rotel tomatoes — stir together until it's all well blended — it's best kept warm and served with tortilla chips.
Is that 8
oz of cream cheese?
I didn't have the almond butter or peanut butter on hand so I substituted 1
oz of cream cheese....
I started drinking the 4 oz of coffee with 2
oz of cream, but my adrenal glands weren't happy about that at all - extreme back aches, which I have come to identity as my adrenals communication!
For the pinwheel dough add in your shredded cheese and your 2
oz of cream cheese to a microwave safe bowl.
Was hoping to make this without a store trip and we only have 4
oz of cream cheese.
Cara's original recipe called for 6
oz of cream cheese and since a block of cream cheese is 8 oz, I just adjusted the other ingredients of the cheesecake portion so that it would use a full block of cream cheese.
I used 8
oz of cream cheese and I used Cushaw Squash puree 1 cup because I had some to use up and my bananas were too green.
I used 2
oz of cream cheese instead of 4 oz of mascarpone, but next time I'm going to go all - out.
So this recipe came about because I had exactly 5
oz of cream cheese to use up!
I used 8
oz of cream cheese and 8 oz of sour cream, I was in a hurry so I froze them for 20 minutes and they sliced just fine.
So I think it is definitely 1 lb of cheddar: 8
oz of cream cheese: 8 oz of pasta.
Do you think it would be okay to make this with 8
oz of cream cheese?
Sorry if this is a silly question, but is 32
oz of cream cheese a weight or volume measurement?
I turned it up a notch while working it by adding 8
oz of cream cheese.
Try substituting 8
oz of cream cheese & 1/2 cup of milk instead of cottage cheese & sour cream.
Do you think it matters if I use 12
oz of cream soda out of a 2 liter bottle?
I also used 14
oz of creamed coconut (not coconut cream) which you buy on Amazon.
I used about 3
ozs of cream cheese and 3 eggs and still only one packet of Stevia.
Not exact matches
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest
of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy
cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4
oz of dark chocolate (make sure to use certified gluten free if that is a concern)
I use a pound
of regular sausage, 2 cans
of rotel (1 mild and 1 original) undrained and 2 8
oz cream cheese and it comes out perfect!
1 17 -
oz package
of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy
cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting
CHOCOLATE NO BAKE CHEESECAKE RECIPE CHEESECAKE INGREDIENTS: 8
oz 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...
I counteracted the dryness by drizzling it with the lemon buttercream frosting (but I used 1 stick
of butter & 8
oz cream cheese).
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
Mix 3/4
of a cup (6 fl
oz)
of caramel into the pastry
cream, taste, and add more as desired.
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
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups
of Cranberry Wine Sauce 1/2 cup candied walnuts 6
oz good quality brie 2 tablespoons heavy
cream or half and half
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)
1pie crust 3 eggs 10
oz (300 ml) heavy
cream 7
oz (200 g) grated Västerbotten cheese, or any other sharp, tasty cheese pinch
of cayenne pepper
Ingredients: 12 large shrimp, peeled, deveined and butterflied 1 8
oz package
of cream cheese (regular or light), softened 1/2 package
of onion dip seasoning 1/2 package
of ranch seasoning 8 - 10 strips
of thin sliced bacon
8
oz Cream of Coconut (organic)-- This is not the same as Coconut
Cream.
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
my variation: 32
oz shredded hashbrowns, one can
cream of mushroom soup, 8
oz sour
cream... mix the soup and sour
cream together, then add the hasbrowns and mix well..
I used a small can, chilled drained
of any water, or 1/2 cup coconut
cream (thick part) from a 13.6
oz can full fat coconut milk
Here's my version: 32
oz defrosted hash browns 1 samll chopped green pepper 1 small chopped onion 1 can EACH
cream of potato and
cream of celery soup 12
oz sour
cream or plain yogurt Mix all together and bake covered for 1 hour
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.
18
oz cream cheese (2 — 8
oz bricks, and 1/4
of another 8
oz brick), softened to room temperature 3/4 cup granulated sugar 3 eggs, room temperature 1 tsp vanilla extract 1/2 cup sour
cream (or greek yogurt)
Ingredients 10 - 12
oz whole wheat Fettuccine (or spaghetti, or linguine) 1 bunch
of rapini (broccoli rabe), washed and chopped, 2 - 3 cups 2 garlic cloves, minced 2
oz pancetta, diced zest and juice
of half a lemon 1/2 cup whipping
cream 2 whole eggs and 1 egg yolk 2 tbsp Parmesan cheese plus more at the table 1 tsp olive oil
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.
package
of Vegan
Cream Cheese 1 (12
oz.)
This recipe uses about half
of the
cream cheese from a 32
oz.
Cheesecake Filling 1 cup
of slow roasted balsamic red wine strawberries, divided (recipe here) 20
oz (2 1/2 bricks)
of cream cheese, at room temperature 4
oz (1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4
oz (1/2 cup) sour
cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extract
Dairy - free Unsweetened Coconut Milk Extra Thick
Cream Lactose Free Kosher 13.5 -
oz Can - Pack
of 2 - By Ushia
3 1/2
oz of bittersweet or semisweet chocolate 1/2 cup
of heavy
cream / Gold luster dust and gold leaf (optional)
3
oz cream cheese, at room temperature 5
oz, mascarpone cheese, at room temperature 1 1/2 cups unsalted butter, at room temperature 3 tsp vanilla extract, divided 6 eggs 2 cups granulated sugar 1 cup powdered sugar 3 cups cake flour pinch
of salt 6 TBSP strawberry jam 3 TBSP unsweetened cocoa powder 4 - 5 drops neon pink food coloring
1 Large can cooked Black beans 1 Large onion, chopped (1 TBS dried) 1 Large green or red bell pepper, chopped
Cream of Chicken soup substitute (see recipe below) 1 (4
oz.)
How much is 3
oz of sour
cream?
The original recipe calls for 3
oz of cold
cream cheese, so I just subbed in the sour
cream because it is easier to mix.
Yup, these are crazy good and super tender (especially after sitting over-night in an airtight container) Birthday Cheesecake Cookies Ingredients: 8
oz block
of cream cheese, softened (1 cup) 1/4 cup shortening 1 3/4 cups sugar 2 eggs 1 tbsp.