Preheat oven to 400 degrees. Bake in a greased 10 inch tube pan. Combine cheese, herbs and seasoning in pie pan. Divide each biscuit in half and roll into a ball. Dip the balls into the butter and roll in herb-cheese mixture. Place in layers in tube pan. Bake for 20 minutes. Cool 5 minutes and then remove from pan.
Cold Strawberry Soup with Mint Yield: 4 Servings
Soft strawberry cream cheese
1/2 cup or more
Half and half
Put all of the ingredients, except the mint into a blender or food processor and process until smooth. Add more half and half, if needed. Chill. Stir in the mint just before serving.
* Try floating some little fish shaped crackers on a bowl of soup. They are particularly nice on cream soups.
Found at The Farmhouse.