285547 baked cheese raspberry drizzle Recipes

water, quick-cooking grits, light margarine, eggs, lightly beaten, light pasteurized prepared cheese loaf, cut into 1/2-inch pieces, salt, ground red pepper, vegetable cooking spray

skinless chicken thighs, bone-in (not too small), all-purpose flour, ground cayenne pepper, salt, divided, fresh ground pepper, egg, milk, chopped pecans, dry unseasoned breadcrumbs, seedless raspberry preserves, dijon mustard, honey

flour, baking powder, baking soda, salt, butter, melted, cream cheese, softened, sugar (or to taste), eggs, half-and-half cream or 1/4 cup milk, vanilla, raspberry jam, cold butter (no subs), flour, brown sugar, cinnamon

cream cheese, softened, butter, softened, sugar, egg, egg white, buttermilk, vanilla extract, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, fresh raspberries, chopped walnuts, toasted, sugar, milk

raspberry jell-o gelatin, red frozen raspberries, lemon juice, cream cheese, softened, baked pastry shells, cooled, sugar, sugar, vanilla, heavy cream , whipped

cake flour, sugar, baking powder, salt, eggs, whole milk, high-ratio cake shortening, milk, vanilla extract, shortening for greasing pan, semisweet chocolate, chevre cheese, raspberries, sugar, water, cream of tartar, lemon, juiced, raspberries

raspberry buttermilk cake, a quick and easy recipe from gourmet magazine (june 2009) for a tender buttermilk cake topped with a nice, sugary crunch. this recipe works with any berries (including frozen). make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream., min | 15 min prep, all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened, sugar , plus, sugar, divided, pure vanilla extract, egg, well-shaken buttermilk, raspberries (about 5 oz)

french vanilla cake mix, vegetable oil, water, flour, baking powder, raspberry gelatin powder, eggs, frozen raspberries, thawed, unsalted butter, sugar, frozen raspberries, thawed and drained, almond extract, lemon juice, white chocolate , in curls for garnish

raspberry muffin mix, baking soda, cream cheese, room temperature, unsalted butter, room temperature, brown sugar , firmly packed, eggs, white chocolate chips, chopped macadamia nuts (optional)

grated sharp cheddar cheese, flour, butter, softened, salt, poppy seeds or toasted sesame seeds

mayo, colby cheese (shredded ), chopped onion, tobasco sauce, worchestershire sauce

old english cheese spread, flour, soft butter, worcestershire sauc

butter or margarine, white or wheat bread, cheddar cheese, eggs, milk, mccormick season all, dry mustard, ground black pepper, poppy seed or sesame seed

firm tomatoes, grated mild cheddar cheese, toasted bread cubes, basil, salt, parsley flakes, chopped cashews, butter melted, chopped white onion, tomato pulp

grits, eggs, enough milk, velveeta cheese, few garlic cloves minced, butter

water boil, grits quick, not instant, eggs, butter, cheddar cheese shredded, milk

butter, softened, sugar, lightly packed brown sugar, eggs, vanilla extract, all-purpose flour, dutch process cocoa, baking powder, raspberry creme filled dark chocolate baking pieces (recommended : hershey s premier dark chocolate baking pieces filled with raspberry creme), raspberry icing , recipe follows, sugar, milk, seedless raspberry preserves

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.