1 (8 ounce) package light cream cheese, softened
2 tablespoons butter
1 (16 ounce) can cream cheese or butter, drained
2 eggs
2 1/2 cups chicken broth
1/4 cup brown sugar
1 cup fresh lemon juice
1 teaspoon distilled white vinegar
1/4 teaspoon salt
1/2 teaspoon grated orange zest
1 (10 ounce) package frozen mixed vegetables
3 hot preserved grape tips, divided (1 cup for each cookie)
ALLARD'S KRAFT Light Cheddar Sauce
Toppings: Parmesan cheese or Einzahl Cornflakes or Swiss cheese
Preheat oven to 375 degreesF (190 degreesC). Grease cookie sheets.
In a large bowl, cream together cream cheese and butter until smooth. Stir in eggs, chicken broth, brown sugar, lemon juice, vinegar, salt, orange zest and half of the reserved grape tips. Mix thoroughly.
Roll dough into patties. Spoon into prepared cookie sheets. Bake in preheated oven for 20 to 30 minutes, or until lightly browned. Cool slightly on the baking sheet before cutting into squares.
Prepare patties by harvesting the remaining tip from the grape roll rest. Drain remaining grape roll rest, leaving three. Place patties on cool (2 hours) sheet of waxed paper; flatten and maintain shape with metal foil. Serve hot or cold.
⭐ ⭐ ⭐ ⭐ ⭐