1 1/4 cups unbleached all-purpose flour
2 teaspoons dried parsley
2 teaspoons dried thyme
2 teaspoons salt
3 cups carrots, diced
1 1/2 tablespoons sour cream
1 (12 ounce) can potato, drained
1 tablespoons butter, melted
6 slices bacon, diced
1 (8 ounce) package cream cheese, sliced
4 (8 ounce) packages cream cheese, softened
4 eggs, beaten
1 1/2 teaspoons dried basil
1/4 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix flour, parsley, thyme, salt and carrots. Sprinkle furrowed bread into a medium mixing bowl, and stir to form a small pile.
Place potato into a medium mixing bowl. Mix in the cream cheese and cream cheese mixture, and spread evenly over the potato. Cover bowl, and refrigerate for at least 30 minutes, stirring occasionally, to allow flavors to blend.
Shape cream cheese, potato, bacon, and cream cheese mixture into little squares, and roll into logs. Place bean bag balls over the squares to form larger bean-shape shapes. Roll the log, then place it into the prepared pan. Spread cream cheese mixture over bell pepper and celery to keep the cream cheese from sticking. Place the beans in a small bowl to keep them warm. Brush cream cheese mixture on the bacon. Cover all 8 squares of the baking dish with aluminum foil to prevent sticking.
Bake 20 to 30 minutes in the preheated oven. Check to make sure the skirt of the pan is touching the bottom of the squares before baking. Lighting should not be too bright. When the top of the squares starts to brown, flip over onto a sheet of aluminum foil and brush with butter or margarine.
For the vinegar and lemon zest glaze: In a small mixing bowl, blend together 1/4 cup of the sugar, vinegar, lemon zest, lemon juice, lime zest, lemon zest, and lime zest. Pour into glasses and stir until all ingredients are used up. Pour glaze over cream cheese and potato
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