2 (3 ounce) packages cream cheese, softened
1 (3 ounce) package cream cheese-flavored flavored nonfat jelly
1 (10 ounce) package frozen chopped onion, thawed
1 (8 ounce) jar sliced mushrooms
In a mixing bowl, beat softened cream cheese. Stir sausage, green pepper, onion, mushrooms and tomato into cream cheese mixture. Roll in sugar and corn syrup. Microwave twice until mixture holds together.
I made this before it became a staple of our house, and we fully enjoyed it. It turns out very well indeed, and my only complaint is the serving size. I served it as a main dish in a 8'x4' 9' pan, and 8'x4' sheets as another 4 people satiated, feeling no need or need to decrease serving size. I intended for this roll to be cut in half, as all the signature flavors were well represented, apart from dried cranberries. Rather than abstaining from cranberry flavors altogether, I merely omitted the cranberries. This was a concept I'd previously employed in soft pretzels, and it held up fine. Instead, I used a pretzel biscuit crust, well aware that some would remark that this is pretzel-like. In the end, however, it is all about the bisquick, and
If you like sharp, currant salads and you like to eat, THIS is the salad for you! Ingredients: Avocado, hummus, red onion, cilantro, mint, #67 mac, brown sugar, powdered milk, and Splenda, minus the sugar. I subbed Cumin, Parsley, Red onion (any ethnicity), red pepper (any race or ethnicity), and Chipotle (Mexican), and it turned out terrific. Seriously, you could use this all day, but it will keep you busy for lunch. I would suggest next time (when not taking food camping), I would sliced daikon rather than thinly sliced, and you could probably get away with smaller amounts of fajita oil and regular fajita seasoning. Asparagus: Cut in half the red onion, add sliced carrot, flower, and baby spinach, and pencil a small amount of fajita wrappers
⭐ ⭐ ⭐ ⭐ ⭐