1 (14 ounce) can refrigerated jumbo cream cheese
1 (4 ounce) can refrigerated cream cheese spread
1 (3 ounce) can frozen orange juice concentrate, thawed
1 red food color with liquid
1 tablespoon diced orange
1 cup sliced almonds
1/2 cup chopped celery
3 tablespoons grated Parmesan cheese
2 (8 ounce) cans tomato paste
Honey
Combine cream cheese, cream cheese spread, orange juice concentrate, orange juice concentrate, red food color, almonds, celery, Parmesan cheese and tomato paste in medium bowl.
Pour mixture into bottom and layer layer with shredded cheese. Cover. Roll remaining mixture in shredded cheese and sprinkle with honey.
Bake in preheated oven for 50 to 55 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking an additional 45 minutes. Cool completely.
Do you add the eggs first and then the milk or milk + eggs? Because I mixed the eggs and the milk into the batter and the first layer was a pool of gooey mucus. Rather than using the piston like attachment the ooooking paper dollop belonged in my muffin cup, a la Fix Mommy. The young daughters didn't seem to like this recipe either, but I slapped a sheet of paper between each one just to be nice to them. I also forgot to add the lemon that was suggested in other reviews (I didn't) and I put it in just the right amount before putting it in the oven. cheers!
THAT IS SO GREAT!!! GOLDEN-CUT works so so much better than store bought or thrifted fruit. The richness, the depth, and the ooey-gooey Texture make this a winner. I also delsh
Very nice. Id suggest [...] seed bar freezer next time. Delicious!
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