7 medium heads cream cheese, softened
1 onion, diced
2 pounds carrots, sliced
3 cups shredded Cheddar cheese
1 teaspoon dried parsley
8 ounces shredded Cheddar cheese
3 cups shredded Swiss cheese
2 cups tasty brown sugar
2 tablespoons all-purpose flour
1 cup milk
2 teaspoons white vinegar
1 teaspoon dried oregano
2 teaspoons dried basil leaves
1 cup hot pepper sauce
Preheat oven to 375 degrees F (190 degrees C).
Heat oven to 400 degrees F (200 degrees C). Place a rack of baking or frying pans between sheets of aluminum foil to keep them from gushing out of the pans.
Place the cream cheese mixture in a large bowl and beat with the onion and carrots until smooth. Mix in the Cheddar cheese, parsley, Swiss cheese, Cheddar cheese, Cheddar cheese, Swiss cheese, brown sugar, flour, milk, vinegar and oregano. Lightly flour the bottom of a large glass bowl.
Drumroll Card
Craft cake with style with this version of cookie dough, using your favorite eggs, flour, parsley and Swiss cheese. Pour cream cheese mixture evenly over the bottom and sides of your mold. Shown here in a cream cheese sponge mold and with oiled hands.
Bake in preheated oven for 40 minutes.
Meanwhile, heat at 375 degrees F (190 degrees C) over medium heat, melt butter. Mix together brown sugar, flour and salt in a saucepan and whisk until smooth. Sprinkle, stir and set aside. Spread stuffed squares of cookie dough into center of each pan. Roll each out into a 9 inch square. Seal edges with a flat wooden spatula.
Arrange stuffed squares on ungreased baking sheet. Fill cookie sheet and bake in the preheated oven for 20 to 25 minutes, or until lightly browned. Turn and bake for an additional 25 minutes, just until browned. Chill at least 4 hours before serving.
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