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1 (8 ounce) container garden vegetable cream cheese
1 (8 ounce) container roasted garlic cream cheese
1 cup shredded sharp Cheddar cheese
3 green onions, chopped
2 cups toasted pecan halves
1 (8-count) roll refrigerated crescent rolls
8 teaspoons raspberry jam
4 ounces Brie cheese, cut into 4-inch long strips
6 med. Bermuda or mild white onions
(about 2 1/2 lbs.)
1 slightly beaten egg
1 c. milk
3 tbsp. cooking oil
1 c. plus 2 tbsp. all-purpose flour
1/2 tsp. salt
Cooking oil for deep fat frying
1 (4 ounce) package grated Parmesan cheese
4 ounces Romano cheese, grated
1 cup mayonnaise
2 teaspoons minced fresh basil
2 teaspoons minced fresh oregano
1 bunch green onions, chopped
1 clove garlic, minced
1 (12 ounce) can refrigerated biscuit dough
1 small Gouda or Edam cheese, wax coating removed
1 to 2 tablespoons red wine or Worcestershire sauce
1 tablespoon Dijon-style mustard
Salt and freshly-ground pepper, to taste