|The Pressure Cooker Cookbook|
|by Toula Patsalis|
Technology has made today's pressure cookers quieter and safer, and pressure-cooked foods are prepared in one-third the time of traditional cookin...
Tip: Try cheese fudge for more results.
1 - 10 of 27 for mexican cheese fudge
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Place all ingredients in a 13" Pyrex glass casserole dish. Stir to blend with a fork. Pat down in dish to even out. Bake in a 350°F oven for 45-55 ...
Make crust and ... pan. Bring cream cheese, heavy cream ... pan. Pipe hot fudge topping around the ... center and top with pecans. Refrigerate until serving.
Grate 1 lb. of Cheddar cheese in a 9x13 ... pound of Cheddar cheese and place on top of the first pound in dish. Bake for 45 to 60 minutes at 375 degrees.
Put 1/2 the ... and add to cheeses. Then 8 ... or red salsa. Pour over cheese in pan and add remaining cheese on top. Bake at 350 degrees for 30 minutes.
Combine cheeses. Put half ... remaining cheese on top. Bake 30 minutes at 350 degrees. Cool slightly. Cut into small squares and serve on tortilla chips.
In medium bowl combine cheeses. In small ... Bake in 350 degree oven for 30 minutes. To serve, cut into small squares and place on tortilla or nacho chips.
Mix together the 2 cheeses. Mix salsa and eggs. Pour over cheese and bake at 350 degrees for 1/2 hour. Serve with chips.
Mix cheeses together in medium ... with remaining cheese. Bake 40 minutes at 350 degrees. To serve, cut into squares. Serve warm. Great with tortilla chips.
Sliced Jalapeno peppers ... or between the cheese or can be ... or top. Bake at 300 degrees for 30 minutes or until edges just begin to turn light brown.
Mix cheeses and peppers together. ... and flour and pour over cheeses. Bake in 350 degree oven for 35 to 45 minutes. Cut into squares. Serve warm or cold.
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