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Preheat the oven to 350°F. Prepare a 9-inch by 5-inch loaf pan with cooking spray. In a mixing bowl, combine the cream cheese, sugar, egg yolk and vanilla.
The cheese factor, though, will come on strong as Velveeta and cheddar are featured in the muffins, while Parmesan is included in the topping that’s sprinkled on before baking. Recipe: Taste of Home
Brush the loaf with the egg-water wash. Bake for 50 minutes, or until the bottom of the loaf sounds hollow when tapped. Turn the bread out of the pan and onto a rack. Serve warm or at room temperature. Recipe courtesy of The Beekman 1802 Heirloom Cookbook by Dr. Brent Ridge and Josh Kilmer-Purcell with Sandy Gluck/Sterling Epicure, 2011.
Beer and cheddar cheese are the stars of this easy recipe, which cooks up in about 15 minutes on the stove. Serve in warm and crusty bread bowls for the full flavor experience. Recipe: Taste of Home
In a medium bowl, mix the softened cream cheese, ham, mayonnaise, mustard, green onion, parsley, garlic powder, onion powder, Worcestershire sauce, hot sauce (if using), and 1/2 cup of the ...
2. Philly Cheesesteak Sliders. Cook up shaved steak with onions and peppers for a slider version of the classic Philly cheesesteak. You can make the filling ahead of time, and then just assemble ...
Cream cheese and salted caramel sauce make a creamy coating for canned cinnamon rolls. ... French toast casserole is really just bread pudding. ... Recipe: Taste of Home. Discover more easy and ...
Image credits: anon #3. Carrot soup. Rough chopped onion, fat of your choice. Saute until slightly brown. Bunch of rough chopped carrots. Add to the pot, continue sautéing for a couple more minutes.