All Season's Kitchen Recipes
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Yams to Die For
(Sent in by a fan of Salsa Cream Cheese!)
- 2 lb Fresh Yams (like a Beauregard)
- 1/4 c Salsa Cream Cheese
- 3 Tbs Shredded Fresh Parmesean Cheese
- 3 Tbs Milk
- Salt
- Cracked Pepper
Wash the yams and poke a few holes in them for steam to escape. Place yams in a microwave on high for 11 minutes or untili completely soft. When cooked, scoop out the contents and place in a medium bowl. Discard skin. Add the Salsa Cream Cheese and parmesean cheese and stir until the Salsa Cream Cheese and cheese have melted and are throuroughly mixed into the potato. Next mix in the milk and salt and pepper to taste. Pipe the potato mixture through a decorative tip onto four serving plates. Serve immediately. Yummy!!
Pinwheels
- 1 2.5 oz. pkg. turkey
- 1 2.5 oz. pkg. ham or honey ham
- 1 7.5 oz. container All Season's Kitchen Salsa Cream Cheese Dip
- 1 tbsp grated onion
- 1 tsp horseradish
- Dash of Worcestershire sauce
Blend cream cheese, onion, horseradish and Worcestershire sauce until smooth and spreadable. Separate the slices of ham and turkey, laying one slice of turkey on each slice of ham, then spread with cheese mixture. Roll and fasten with toothpicks. Chill. Just before serving slice into 1/2 inch slices. Makes approximately 50 pinwheels.
Refreshing Chicken & Cream Cheese Salad
- 1 eight ounce container All Season's Kitchen Plain Cream Cheese
- 1/2 cup milk
- 1/4 medium onion, finely chopped
- 1/4 tsp salt
- 1 Tbs. lemon juice
- 1 small package of chopped lettuce
- 1/2 red and 1/2 green pepper - chopped
- 2 cups chopped chicken breasts
- 2 sliced cucumbers
- 4 tablespoons bacon bits
Mix together the cream cheese, milk and juice until smooth. Blend in onions and salt. In a medium sized serving bowl layer ingredients in the following order - lettuce, peppers, chicken, cucumbers. Spread cheese mixture over the top.
Chill for about 1-1/2 hours. Sprinkle with bacon bits just before serving.
Makes 6 servings.
Vegetable Pizza
- 2 pkgs. Crescent Rolls
- 2 8 oz. containers All Season's Kitchen Plain Cream Cheese
- Dry Ranch Dressing Mix
- 1 C mayonnaise
- Finely chopped cauliflower, onion, broccoli and carrots
- 3/4 C shredded cheese
Preheat oven to 350 degrees. Press crescent rolls into cookie sheet and bake for 10 minutes. Cool. Mix cream cheese, dry ranch dressing mix and mayonnaise. Spread over crust. Spread vegetables over cream cheese. Sprinkle cheese over vegetables. Chill and cut into bars
Horseradish Cheese Ball
- 2 9 oz. containers All Season's Kitchen Plain Cream Cheese
- 1 Tbsp. Horseradish
- 1/2 tsp. Celery salt
- 1/4 tsp. Onion salt
- 1 C dried beef (3 oz.)
- 3/4 C chopped parsley
Day before: With electric mixer at medium, blend together softened cream cheese and horseradish, celery salt, onion salt, dried beef, and chopped parsley. Shape mixture into ball, wrap with wax paper and refrigerate over night or until firm.
Reshape ball, roll in parsley, dried beef or nuts. Makes 24 servings.
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