A GREAT HOLIDAY DIP
16 oz. cream cheese, softened
½ c. mayonnaise or salad dressing
1/3 c. grated Parmesan cheese
¼ c. sliced green onions - optional
10 bacon strips, cooked and crumbled
Beat cream cheese, mayonnaise and Parmesan cheese; add onions and mix well. Stir in bacon. Cover and refrigerate for 2 hours to allow flavors to blend.
If desired - add diced pimentos and have a festive looking dip!
Makes about 3 cups
KITCHEN WITCH
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BROWNIE CHEESECAKE
1 pkg. brownie mix (a mix that will make brownies in a 13 X 9-inch pan)
32 oz. cream cheese, softened
1 c. sugar
1 t. vanilla
½ c. sour cream
3 eggs
2 squares (1 oz. each) semisweet baking chocolate, melted, cooled slightly
Preheat oven to 350* F. Line 13 X 9-inch pan with foil, allowing ends to overhang sides of pan. Spray foil with cooking spray.
Prepare brownie mix according to package directions; pour into prepared pan. Bake 15 minutes of until top of brownie is shiny and center is almost set.
Meanwhile, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over partially baked brownie batter in pan. Filling will almost come to top of pan.
Bake 40 minutes of until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature for 30 minutes before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
KITCHEN WITCH
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