“My grandmother makes this smoky bacon and Parmesan spread for parties and holiday get-togethers. For a pretty yuletide presentation, decorate you cream cheese wreath with parsley and pimientos”. —Lisa Carter
In a small bowl, beat the cream cheese, mayonnaise, Parmesan cheese and onions if desired. Stir in bacon. Cover and refrigerate for 1-2 hours.
Invert a small bowl in the center of a serving platter. Drop cream cheese mixture by rounded tablespoonfuls around edge of bowl. Remove bowl. Smooth cream cheese mixture, forming a wreath. Garnish with parsley and pimientos if desired.
In a medium bowl beat cream cheese with an electric mixer until light and fluffy. Beat in pumpkin, yogurt, brown sugar, and pumpkin pie spice. Serve dip with apple slices and honey-wheat braided pretzel twists.
If you have leftover pumpkin, transfer it to an airtight container or freezer bag. Refrigerate for up to 1 week or freeze up to 3 months.
It is not recommended using a sugar substitute for this recipe.
This is my go to homemade cinnamon roll recipe and they are a favorite at our house. They are soft and tender thanks to a secret ingredient. I think Fall arrived and has already left here in Portland. The rain is here and it’s cold! It seems like I was just saying summer had just…
Butter one side of each slice of bread. Place bread butter side down on pan and top with cheese. Top with other slice of bread so the butter is face up. (Y’all probably know how to make a grilled cheese…right?)
Cook until golden brown on the first side (2-3 minutes), flip and cook until golden brown on the other side, about another 2 minutes. Voila, grilled cheese!
Place on cutting board or place and use a large biscuit cutter to cut into a circle. Snack on the edges that you cut off! Stick pretzels in the edges to look like legs, and place dried cranberries on to look like eyes. Serve immediately!