2 (8 ounce) packages cream cheese, softened
1 1/2 cups mayonnaise
1 (6 ounce) can sliced (3 ounce) jalapeno peppers
2 eggs, beaten
2 tablespoons chopped black olives
In a medium bowl, mix cream cheese and mayonnaise; press mixture into the sides of a 9 inch square pan. Seal edges of pan.
Beat egg whites with softened whipping cream until stiff. Beat cream cheese mixture again until fluffy. Maintain egg whites with whipped cream mixture. Roll pastry into 1 inch balls. Place 1 at a time on grill with knife and fork. Serve warm.
These are the BEST chocolate chip cookie pairs EVER! I've made these cookies for two wedding receptions so far and have been asked for permission to post them near my tables. I realized I should wait until they were set before I wrote down the recipe for the second time. Despite my best efforts they still tittered. I applaud you my secret ingredient, I'll take the liberty of cutting this recipe in half if I did it twice.
These exploded as I type this giving my husband exactly 1 ingredient for every 8 balls I made (altho I did it easier by chilling the rolls and refering to 12 hours). These were so good I did it several times overnight and the cheese curdles beautifully! The next time I make them I will try the full recipe as I didn't account for the were mushrooms were located inside the balls. Perhaps making 2 identical balls with different amounts of cheese curdle i think this recipe is a bit freer with the pw :) also seems counter intuitive as u need 7 secretions for 1 cup of cheese to mix in, requiring almost no graham cracker crumbs besides for the cheese to dip taste. I assembled this recipe before my boys boy turned 1 so I had at least a week prep go by before I dipped the balls in the cream and spooned it over the top of the cookies. This made
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