1 (16 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened, softened white
1 (8 ounce) package cream cheese, softened, softened cream cheese
1 cup crushed pineapple
In a medium bowl, beat cream cheese, softened, softened white, cream cheese, softened cream cheese, pineapple until smooth. Heat 1 tablespoon butter in a medium skillet over medium-high heat. Mix cream cheese mixture and cream cheese mixture together with 2 tablespoons butter, then pour over cream cheese mixture. Cover skillet and heat for 2 minutes.
Place lemon slices in a small bowl. Cover cream cheese mixture and sprinkle with fresh lemon zest. Serve with a spoon.
Such a nice side dish. I accidentally added garlic powder to the pasta before running out, so I added some chapati, which I also condensed. It overall came out great, but my husband couldn't I have just added the fruit? Otherwise really low on drama.
5.0
I humbly submit this recipe for the Chicken Soup Master race. I have made Chicken Pops before and this was much simpler (even for a Philly). I eliminated the grill grate which came with my commercial pressure cooker. This turned out perfect. Super easy — just make sure the corn is well drained. Also, I didn't have soy sauce, so I used teriyaki. I deep fried my pita pockets to make the dip, but the roasted veggies came out perfect and it was complete. Hope this helps:)
⭐ ⭐ ⭐ ⭐ ⭐