8 ounces, weight Cream Cheese ½ cups Butter ¾ cups Confectioners Sugar 2 Tablespoons Brown Sugar ¼ teaspoons Vanilla Extract ¾ cups Mini Chocolate Chips 1 cup Toffee Pieces Or Chopped Pecans
weight Cream Cheese ½ cups Butter ¾ cups Confectioners Sugar 2 Tablespoons Brown Sugar ¼ teaspoons Vanilla Extract ¾ cups Mini Chocolate Chips 1 cup Toffee Pieces Or Chopped PecansIn a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours (the mixture is about the consistency of cake batter at this point). Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for at least 1-2 hours. (I usually freeze it) Sprinkle toffee pieces or pecans on top before serving. Serve with Teddy Grahams or other sweet crackers!
I first got the idea for creamcheese swirled brownies from the Good Housekeeping Desserts book. For even more dessert recipes like cakes, cupcakes, cookies and tarts, see the Desserts section in my Bake & Cook page
Stuff tortillas with apples, creamcheese, cinnamon to make this super easy dessert. I can skip the chocolate, cookies, and cakes, but if you hand me a dessert with apples in the mix like these stuffed tortillas, I can’t resist
When she’s not busy searching the internet for delicious recipes to share with you she enjoys spending time with her husband watching a basketball game, reading a good book, and going out to dinner with friends and family
Combine creamcheese, mayonnaise, green onion and garlic powder. Baked CreamCheese & Crab Ragoons5 oz. Philadelphia CreamCheese, softened (1/3 less fat)2 tablespoons Light Hellmann's Mayonnaise 2 sticks imitation crab meat, diced (about 1/4 cup)3 stalks green onion, diced (I like lots of green onion)A few dashes of garlic powder to taste1 box Filo cup shells (15 cups - found in the frozen pastry isle)duck sauce for dipping