Fire And Ice Cream Cheese Spread Recipes

Steps:

• Whisk the cream, half-and-half, sugar and salt in a bowl until the sugar dissolves. Stir in the vanilla extract and cinnamon oil. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.

Steps:

• .Mix all ingredients except crackers, cover.
• Refrigerate at least 1 hour to allow flavors to blend.
• Serve as a spread with the crackers.

Steps:

• Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
• Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
• Remove cheese spread from refrigerator about 30 minutes before serving.

Steps:

• In a small mixing bowl, beat cream cheese and sour cream with an electric mixer until well blended.
• Spoon mixture into a small bowl lined with plastic wrap or a 6-ounce ramekin.
• Press mixture slightly to get rid of any air pockets; smooth evenly with rubber scraper.
• Refrigerate for at least 30 minutes to firm slightly.
• Meanwhile, in a small saucepan, heat fruit spread and red pepper flakes over medium heat until spread just begins to melt, about 3 minutes, stirring occasionally.
• Remove from heat and stir in bell pepper.
• Let cool to room temperature.
• To serve, if using bowl, invert mixture onto a serving plate, remove plastic wrap, and spoon apricot mixture on top.
• If using ramekin, top cream cheese mixture with apricot mixture.

Steps:

• In medium bowl, stir together dip ingredients.
• Serve with dippers. Cover and refrigerate any remaining dip.

Steps:

• In a medium bowl, combine cheese spread, cream cheese, butter, Worcestershire sauce and garlic powder. Blend thoroughly. Chill at least 3 hours or overnight. Sprinkle with paprika and parsley. Serve with crackers.