3151 cool cheese cool Recipes

cool whip, curd cottage cheese, lemon jell-o gelatin (do not add water), pineapple tidbits (drained ), mandarin oranges, marshmallow

powdered sugar, soft cream cheese, cooled strong coffee, vanilla extract, chopped macadamia nuts, refrigerated crescent dinner rolls, semi-sweet chocolate chips, shortening or 1/2 tsp oil

raspberry jell-o gelatin, boiling water, cherry pie filling, lemon jell-o gelatin, cream cheese, cool whip

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

peanut butter, fat free cream cheese, cool whip or 1 tbsp lite or 1 tbsp free, splenda sugar substitute

graham cracker, light cream cheese, cool whip free, splenda sugar substitute, instant chocolate pudding mix, skim milk, cool whip, for topping (optional)

cream cheese, softened, lime jell-o gelatin, water, pears, drained and smashed, cool whip

cool whip, cottage cheese, crushed pineapple, drained, mandarin oranges, drained, orange flavor gelatin

cottage cheese, cool whip, orange jell-o, fruit cocktail, mandarin oranges, nuts (to taste)

curd cottage cheese, cool whip, jello regular raspberry gelatin powder (not sugar free), pineapple chunks in juice

lemon juice, sweetened condensed milk, cream cheese ,8 oz, cool whip, graham cracker crust shell

low-fat small-curd cottage cheese, cool whip free, sugar-free lime jell-o gelatin, crushed pineapple, drained

apricot jell-o, apricot juice, boiling water, carton cottage cheese, cool whip, chopped walnuts, chopped maraschino cherry, sliced canned apricots

orange gelatin, carton small curd cottage cheese, cool whip, crushed pineapple, drained, mandarin oranges, drained

curd cottage cheese, cool whip, peaches, diced & drained, jello peach gelatin

graham cracker crust, cream cheese, cool whip, crushed pineapple, sugar

graham crackers, crushed ( about 24 crackers), butter, melted, cream cheese (3 8-oz), cool whip (2 8-oz), powdered sugar , sifted, vanilla, peanut butter, pudding topping, cook-and-serve chocolate pudding 4 3.4oz), milk