188309 dive brick oven cheese sub Recipes

condensed tomato soup , i use a cheap brand, milk , i use 2 percent, mozzarella cheese cut into 1/2 inch squares, old bread , sub loaves style, torn into 1 inch pieces

cottage cheese, frozen broccoli, chopped, brick cheese, american cheese, butter, flour, eggs, beaten

brick cream cheese, whole milk ricotta cheese, pimento stuffed olive, garlic clove, grated, vidalia onion, grated, chopped smoked almonds, pepper, assorted vegetables, cracker, bread

brick of cream cheese, butter, softened, flour, apricot perserves or lekvar or rasberry perserves, powdered sugar

brick cream cheese (softened ), sour cream, hidden valley ranch dip (dry ), deli ham, sliced thin but not shaved (not honey ham!), azteca flour tortillas (8 large ones per pack , in the refrigerator section)

brick cream cheese, softened, oreo chocolate creme cookies, finely crushed, bakers semisweet chocolate, melted (8 squares each), white decorating icing

brick cream cheese, mayonnaise, melted butter, onion, boiled chopped shrimp

brick cream cheese, room temperature, butter, at room temperature, egg, vanilla extract, moist chocolate cake mix, sugar , for dusting

brick cream cheese, room temperature, butter, at room temperature, egg, vanilla extract, moist chocolate cake mix, sugar , for dusting

chili without beans (wolf brand is best), corn tortillas, white, ground beef, vegetable oil, sharp cheddar cheese, shredded, picante sauce, hot, white onion, finely chopped, worcestershire sauce

brick cheese or 3 cups fontina cheese or 3 cups muenster cheese, shredded, gruyere, cornstarch, garlic clove, dry white wine, lemon juice

sharp cheddar cheese, grated, mayo, brick of cream cheese (4 oz), softened, grated onion, chopped pecans, cayenne pepper to taste, black pepper to taste, strawberry preserves

bricks cream cheese, shredded chedder cheese, shredded chicken, blue cheese, franks red hot buffalo wing sauce

a 1/4-oz p ck ge (2 1/2 tsp) ctive dry ye st, unsalted butter, milk, eggs , unbeaten, plus 1 large egg, beaten lightly, sugar, salt, unbleached all-purpose flour, whole milk mozzarella, cut into 1/4-inch dice, brick cheese or munster, cut into 1/4-inch dice

bricks cream cheese, room temperature, mayonnaise, cheddar cheese, shredded, minced garlic cloves, onion, finely chopped, frozen spinach, thawed and water squeezed out, sourdough bread, not sliced, salt and pepper

brick cream cheese, ricotta cheese, jarred green olives with pimiento drained very well, garlic, grated or finely chopped, prosciutto di parma, genoa salami, copicolla (hot ham), sesame bread sticks, celery sticks, ribs halved lengthwise, leafy tops intact, roasted red peppers, eggplant in extra-virgin olive oil, artichoke hearts, giardiniera hot vegetable salad, marinated mushrooms

brick cream cheese, softened, pesto (i use buitoni which is the best tasting unless i am using freshly made), sun dried tomatoes , packed in oil, cut into strips, crumbled feta cheese

brick cream cheese, room temperature, butter, room temperature, egg, moist chocolate cake mix, vanilla extract, sugar , for dusting, preheat oven to 350 degrees f., in a large bowl with an electric mixer, cream the cream cheese and butter, until smooth. beat in the egg. then beat in the vanilla extract. beat in the, cake mix. cover and refrigerate for 2 hours to firm up so that you can roll, batter into balls ., roll the chilled batter into tbsp sized balls and then roll them in, sugar. place on an ungreased cookie sheet , 2 inches apart., bake 12 minutes ., cookies will remain soft and gooey. cool completely and sprinkle with, more confectioners sugar , if desired., dozen