Carrot Shaped Cheese Spread Recipes

Steps:

• In a large bowl, beat the cream cheese and sour cream until smooth. Stir in carrots, onion and salt. Serve with breadsticks, bagels or crackers.

Steps:

• In a small bowl, beat cream cheese and cheddar cheese for 1 minute. Add the carrot, peanuts, onion and dill; mix well. , On a serving platter, shape mixture into an 8-in. log, tapering one end to form a carrot shape. Cover and refrigerate for 2 hours or until serving. , Place parsley at wide end for carrot top. Serve with crackers.

Steps:

• In a bowl, beat the cream cheese and cheddar cheese until blended. stir in the olives, onions, pimientos and taco seasoning. On a serving plate, shape mixture into a carrot shape; press crushed nacho chips onto entire surface. Place celery leaves at top of carrot. Serve with crackers

Steps:

• In a bowl, combine the cream cheese, beef, olives, dill, horseradish and Worcestershire sauce. Finely chop two green onions; add to cream cheese mixture. On a large platter, form cheese mixture into a bunny shape. Cover and refrigerate for 8 hours or overnight., Insert jelly beans for bunny's eyes, nose and buttons. Cut carrot in half lengthwise; place cut side up above head for ears. Cut green portion of remaining onion into six 2-in.-long pieces; place next to nose for whiskers. Serve with vegetables and/or crackers.

Steps:

• Add the piquillo peppers to a food processor and puree.
• In a stand mixer, combine the cream cheese, smoked Gouda and piquillo peppers. Taste and season. If the mixture feels too loose to mold, refrigerate for 30 minutes.
• Roll the mixture into 2 balls. Divide the bunch of parsley into 2 parts and place on separate serving plates. Place each cheese ball on top of the parsley sprigs so that the parsley looks like carrot stems. Shape each ball of cheese into a carrot shape and top with some of the Cheddar, pushing the cheese in slightly so it stays.
• Refrigerate or serve immediately with crudite or chips.

Steps:

• In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
• In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
• Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
• For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.

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.