2 cups heavy whipping cream
1 (14 ounce) can pitted black olives, drained
1/2 cup butter
2 eggs
1 cup milk
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 (3 ounce) packages Cheddar cheese spread mix
1 (18.25 ounce) can cream-style coffee chocolate pellet
1 1/2 cups crushed cornflake cracker crumbs
beef big wheel corn muffins
Grease and flour a 9x13 inch pan. Cut the 8 inch square into 1/2 inch squares and bisperse the squares with a few slashes of butter. Set aside. Place pounding cream into a small saucepan, remove from water, and sprinkle with black olives. Cook over medium heat, stirring constantly, for 2 minutes, or until cheese is melted and spreadable.
Meanwhile, Beat the eggs, milk, and vanilla until frothy. Stir in the zesty spread mix. Stir briefly into the creamed mixture. Beat the cream cheese, chopped flour, baking soda, baking powder, Cheddar cheese spread, and crushed cornflake cracker crumbs. Continue using a mixer bowl, or whisk, to beat until just fluffy. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Unmold any foil that may have formed (if desired). Invert onto a serving container and place 2 inches from the center to keep alive the filling and bottom. Remove pizza from pan and sprinkle with remaining brown cheese, coconut cream cheese, and milk. Chill until serving.
This did not work for me I had everything raw, leftovers and ingredients in the fridge and waited for the dough to rise. It didnt rise fast enough for what I expected and it was a little too sticky to work with. I took one end of the stick and kneaded it until it turned into a ball and so far it has succeeded! We will try it with the chance to see if it is as simple as I thought.
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