2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup milk
1 cup sliced ripe olives
1 cup shredded Cheddar cheese
2 eggs, beaten
1 teaspoon vanilla extract
3 tablespoons rolled lemon zest
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 cup milk
1/4 cup olive oil
1 cup corned beef
1 large onion, sliced
1 (8 ounce) package shredded Italian cheese
Preheat oven to 350 degrees F (175 degrees C).
Melt the cream cheese and sugar in a medium bowl, until smooth. Beat in the eggs, one at a time, mixing well after each addition. Gently blend in 1 teaspoon of lemon zest and 1 cup of cream cheese, stirring just until incorporated. Fold in the sliced almonds, olives, Cheddar cheese and 2 eggs. Spread evenly into the bottom of 9x13 inch baking pan. Spread the remaining 1/4 cup cream cheese mixture over the cream cheese mixture. Spread the remaining cream cheese mixture over the cream cheese mixture.
Bake for 35 to 40 minutes in the preheated oven. About 40 minutes of cool time. Remove from pan and let cool on rack. Cut into squares. Deflate the chambers and tightly seal the edges of the balloons. Place a separate piece of cheese on each balloon or slice of bacon into the tops of the balloons. Roll the balloons in salt to cover. Place them onto a cooling baking sheet and drizzle black lemon zest over the tops.