HERB CHEESE SPREAD HERB CHEESE SPREAD
2 pkg (8 ounces each) cream cheese, softened 1/4 cup butter or margarine, softened 2 T Freeze-Dried Chives 2 T Parsley flakes 1 t Garlic Pepper 1/2 t dill weed 1/4 t Thyme leaves 1/2 cup chopped red bell pepper
1. With an electric mixer, beat together cream cheese and butter until fluffy. Add remaining ingredients except red bell pepper; beat well. 2. Place a piece of plastic wrap on a small cookie sheet. Spoon cheese mixture onto plastic wrap to form a log about 3 inches thick and 12 inches long. Fold up plastic wrap over cheese to encase. Refrigerate until cheese is firm, about four hours or overnight. 3. Unwrap cheese log. Bend top 1/3 of cheese log over to form a candy cane shape. Place on a serving plate. Smooth entire shape with fingers or knife. Decorate with bell pepper to form the stripes. May be covered and refrigerated overnight. Angel_Juli This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at Chat_Central_Gateway All rights reserved KENDOC 2005 |