210058 coco raspberry muffins cheese filling Recipes
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muffin mix, moist white cake mix, cream cheese softened and12 Moremuffin mix, moist white cake mix, cream cheese softened, sour cream, eggs, crushed graham crackers, melted butter, sugar, sugar, fruit filling, cherry preservatives, cheese filling, cream cheese softened, egg, freshly squeezed lemon juice27 min, 15 ingredients
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reduced-fat cream cheese, softened, butter, softened and10 Morereduced-fat cream cheese, softened, butter, softened, vanilla extract, egg whites, egg, all-purpose flour, baking powder, baking soda, salt, low-fat buttermilk, fresh raspberries or 2 cups frozen raspberries, chopped walnuts45 min, 12 ingredients
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reduced-fat cream cheese, softened, butter, softened and11 Morereduced-fat cream cheese, softened, butter, softened, sugar, vanilla extract, egg whites, egg, all-purpose flour, baking powder, baking soda, salt, low-fat buttermilk, raspberries (you may use fresh or frozen), chopped walnuts35 min, 13 ingredients
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flour, granulated sugar, butter, baking soda and9 Moreflour, granulated sugar, butter, baking soda, baking powder, salt, sour cream or 1 cup plain yogurt, eggs, divided, vanilla, cream cheese, softened, granulated sugar, raspberry preserves, chopped pecans (optional) or 1/2 cup walnuts (optional)50 min, 13 ingredients
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butter, softened, sugar, eggs and12 Morebutter, softened, sugar, eggs, king arthur unbleached all-purpose flour, baking powder, baking soda, grated lemon peel, lemon yogurt, milk, fresh or frozen raspberries, quick-cooking oats, sugar, butter, melted, seedless raspberry preserves45 min, 15 ingredients
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meat filling for polish dumplings and41 Moremeat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.42 ingredients
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Raspberry Marbled Browniescream cheese filling, sugar, ground cinnamon, vanilla, egg and11 Morecream cheese filling, sugar, ground cinnamon, vanilla, egg, cream cheese, softened, brownies, margarine or butter, unsweetened chocolate, sugar, vanilla, eggs, all-purpose flour, salt, coarsely chopped nuts , if desired, raspberry jam or preserves1 hour , 16 ingredients
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Raspberry Party Cake Filling 1968frozen raspberries in light syrup and3 Morefrozen raspberries in light syrup, knox unflavoured gelatin, whipping cream, powdered sugar15 min, 4 ingredients
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Cheese Filled Pumpkin Pecan Muffinsflour, sugar, chopped pecans, baking powder and7 Moreflour, sugar, chopped pecans, baking powder, pumpkin pie spice, salt, eggs, beaten, pumpkin, butter, melted, sour cream, cream cheese , cut into cubes40 min, 11 ingredients
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