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HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended.
heavy cream. 1 (8-oz.) block cream cheese. 4 tbsp. butter, softened. 1 c. powdered sugar. 1 tsp. pure vanilla extract. Pinch of kosher salt. Directions. Cake. Preheat oven to 350°. Grease a 9"-x ...
1 tbsp. olive oil, plus more for the baking dish. 1 1/2 tsp. kosher salt, plus more for the pasta. 12 oz. fusilli or cavatappi pasta. ... (4-ounce) block cream cheese, cubed. 1/2 c. milk. 8 oz.
Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow pan. Brush with 2 Tbsp. dressing. TOSS potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165ºF), stirring potatoes every ...
MIX cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. MELT 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
4 oz. cream cheese, cubed and at room temperature. 1/3 c. powdered sugar. 2 tbsp. bourbon, spiced rum, or brandy (optional) 2 c. ... combine the cream cheese, powdered sugar, and bourbon, if using ...
BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup ...
(8-oz.) blocks cream cheese, softened. 1 1/2 c. grated parmesan, divided. 1 tbsp. dried Italian seasoning ... Sprinkle with 1 cup mozzarella, 1/2 cup parmesan, and 2 tablespoons each of pepperoni ...