Fill each shell with
a tablespoon of the cheese mixture and place in a casserole dish.
Spread 1
tablespoon of the cheese mixture into the middle of each jalapeno half.
Stuff each jalapeño half with 1
tablespoon of cheese mixture.
Shape 1
tablespoon of cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking.
Fill each date with about
a tablespoon of cheese mixture.
Place a couple
tablespoons of the cheese mixture at the bottom of the circle of dough on the cooked side of the dough.
Shape heaping
tablespoons of the cheese mixture into balls and roll in the chopped pecans.
Lay tortilla flat on clean surface and place about two
tablespoons of cheese mixture across tortilla; gently roll tortilla up like a cigar and place in lightly greased (with non stick cooking spray) large baking dish.
Not exact matches
Fill each round with a
tablespoon of the cream
cheese mixture.
The filling is a
mixture of lean ground beef and refried beans — each taco got about 2 - 3
tablespoons of filing, then half a slice
of American
cheese and some taco sauce.
Place a
tablespoon of cranberry
mixture on top
of cream
cheese.
Remove the beans and parchment paper and then layer the partly cooked pie crust with the
cheese, bacon and the spinach and leek
mixture, reserving 1
tablespoon or so
of each ingredient.
Drop
tablespoons of the cranberry
mixture over the cream
cheese mixture and carefully swirl it with a knife.
Place about 1
tablespoon cheese mixture in the center
of each pastry square.
Mix the cooked garlic and sprout
mixture along with 1 cup
of whole milk ricotta, 1/2 cup
of Panko bread crumbs, 1 cup
of parmesan
cheese, 1
tablespoon of dried thyme, 1
tablespoon of dried basil, 1 teaspoon
of dried marjoram and 1 teaspoon
of dried sage.
For each serving, add 1
tablespoon of softened 1 / 3 - less - fat cream
cheese to fruit
mixture before blending (try it with blueberries or strawberries).
Spoon 1
tablespoon of cream
cheese mixture on top
of the batter in each muffin cup.
Sprinkle 1 Tbsp
of cheese on the tortilla; spread 1/8
of the chicken / veggie
mixture on top; sprinkle another
tablespoon of cheese; top with a second tortilla.
Add a few
tablespoons of the sausage and veggie
mixture, and top with some
of the additional parmesan and provolone
cheeses.
In each
of 6 parfait glasses, spoon 1/4 cup pumpkin pudding; top each with 6
tablespoons cream
cheese mousse
mixture.
Sprinkle 1 1/2 - 2
tablespoons of the Montasio
cheese mixture for each frico and sprinkle with 1/2 teaspoon
of the black and white toasted sesame seeds.
Wait until the
cheese melts slightly, about 1 minute, and then add 3
tablespoons of the salmon
mixture to each tortilla.
Divide cream
cheese mixture among glasses equally and top with another
tablespoon of vanilla crust.
Place 2
tablespoons DOÑA MARÍA ® Nopalitos and mushroom
mixture and 1
tablespoon of shredded
cheese on corn tortilla.
Spread 1
tablespoon caramelized onions and jalapeno
mixture on top
of cheese and top with another slice
of bread.
Dollop
tablespoons of cream
cheese mixture on top
of the cake batter so that it is evenly distributed over the top.
Mix in half the cauliflower to each squash boat, add 1/2 cup shredded
cheese and 2
tablespoons of parmesan to each half and gently fold into the squash and cauliflower
mixture.
Place with 1 1/2
tablespoons of taco
mixture and then 1
tablespoon of cheese.
Place 2
tablespoons of the
cheese at the end
of each tortilla and then spoon some
of the beef and bean
mixture over the top.
On top
of cottage
cheese mixture, spread 1 heaping
tablespoon chili
mixture.
Spoon a few
tablespoons of the cream
cheese mixture into the peanut butter and mix well, before pouring all
of the peanut butter
mixture into the remaining cream
cheese and stirring until completely smooth.
If using one can
of the green chiles add half a chile to the middle
of a tortilla and top with a couple
of tablespoons of the
cheese and onion
mixture.
To make enchiladas, add about a
tablespoon of spinach to center
of 1 tortilla, Top with a
tablespoon of cheese and just under 1/4 cup squash
mixture.
Place 2
tablespoons Monterey Jack
cheese on top
of turkey
mixture and roll up.
Scoop about 1 1/2
tablespoons of ham and
cheese mixture onto the middle
of each dough round.
Fill 6 warmed tortillas with 2
tablespoons cheese mixture, roll up and lay evenly on bottom
of dish.
SO... I use 1/4 C
of Greek yogurt instead
of cream
cheese (yogurt and hard
cheeses have the least lactose, and are therefore more tummy - friendly), and a
tablespoon of whole flaxseeds, whip them up to a frenzy, and let them sit for 5 - 10 minutes to let the flax congeal and thicken the
mixture.
Sprinkle 2
tablespoons of cheddar
cheese over egg
mixture and top with a spoonful
of WHOLLY GUACAMOLE ®.
Top one side
of each tortilla with 2
tablespoons cheese and about 1/3 cup poblano
mixture.
Scoop 1
tablespoon of the goat
cheese mixture and roll into a ball.
Place a heaping
tablespoon of the chicken dip
mixture into each wonton cup and sprinkle the tops with the crumbled blue
cheese.
You can add a few
tablespoons of nutritional yeast to the egg
mixture for more
of a «cheesy» taste without the
cheese, if you like.
Combine the spinach with ricotta
cheese, salt and pepper to taste and stuff shells with the
mixture, using about 1
tablespoon of stuffing for each shell.
Dollop a heaping
tablespoon of cream
cheese mixture into each baked wonton cup.
Combine the spinach with ricotta
cheese and stuff shells with the
mixture, using about 1
tablespoon of stuffing for each shell.
Spoon 1
tablespoon low - sugar apricot preserves into each
of 4 glasses; top each with a little less than 1/4 cup goat
cheese mixture and 2 gingersnaps, crushed.
Top each with about 1/2 cup crawfish
mixture and sprinkle with another
tablespoon of cheese.
Pour the remaining egg
mixture into each cupcake mold and top each egg muffin with a
tablespoon of cheese.
Place the
cheese mixture in a bowl and stir in peppers and about 1
tablespoon of the reserved liquid.
Add a half
tablespoon of the cream
cheese mixture to each tin, then top with the remaining batter.