Give your oven a break by ‘baking’ a pie in your microwave! Is it possible? Absolutely! Just follow this simple three-step Peanut Butter Cup Pie recipe. This decadent treat is surely “easy as pie!”
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 1 Tbsp. creamy peanut butter, divided
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 OREO Pie Crust (6 oz.)
3 squares BAKER’S Semi-Sweet Chocolate
Instructions
BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
MEANWHILE, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
SPREAD chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
What’s your favorite cheesecake topping? If you like the sweet crunchiness of apples and pecans, then this cheesecake is for you! Serve this Scrumptious Apple-Pecan Cheesecake at any type of gathering to really impress your guests. Keep in mind that this particular cheesecake bakes well with firm apples, such as Granny Smith or McIntosh.
1 cup HONEY MAID Graham Cracker Crumbs
3/4 cup finely chopped PLANTERS Pecans, divided
3 Tbsp. sugar
1 tsp. ground cinnamon, divided
1/4 cup (1/2 stick) butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/3 cup sugar
4 cups thin peeled apple slices
Instructions
MIX crumbs, 1/2 cup nuts, 3 Tbsp. sugar, 1/2 tsp. cinnamon and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Mix 1/3 cup sugar and remaining cinnamon in large bowl. Add apples; toss to coat. Spoon over cream cheese layer; sprinkle with remaining nuts.
BAKE 1 hour 10 min. to 1 hour 15 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours
Start off your first course with a bowl of deliciously warm Spiced Apple-Butternut Squash Soup. If you haven’t tried the PHILADELPHIA Honey Nut Cream Cheese Spread, then this soup recipe is a great excuse to do so! Blended with Granny Smith apples and butternut squash, this seasonal soup is a pleasure you’ll savor on those chilly evenings!
2 Tbsp. butter or margarine
1 medium onion, chopped
1/8 tsp. ground nutmeg
6 cups chopped peeled butternut squash
2 medium Granny Smith apples, peeled, chopped
3 cans (14-1/2 oz. each) vegetable broth
1/2 cup PHILADELPHIA Honey Nut Flavor Cream Cheese Spread
Instructions
MELT butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 50 min. or until squash and apples are tender, stirring occasionally.
COOL soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
LADLE soup into eight serving bowls just before serving. Add 1 Tbsp. of the cream cheese spread to each bowl; stir gently to swirl.
A cross between a cookie and a rolled up pastry, this crescent-shaped Rugelach is a total sweet treat! Since the PHILLY Cream Cheese infused dough needs to be refrigerated overnight, it’s best to plan this tasty delight ahead of time—but it’s well worth the wait! Get snazzy with this recipe by substituting pecans for the walnuts and/or apricot preserves for the raspberry preserves.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup (2 sticks) butter or margarine, softened
2-1/4 cups flour
1 cup finely chopped PLANTERS Walnuts
1/2 cup plus 2 Tbsp. sugar, divided
1 Tbsp. ground cinnamon, divided
1/4 cup raspberry preserves
Instructions
BEAT cream cheese and butter in large bowl with mixer until well blended. Gradually add flour, mixing well after each addition. (Dough will be very soft and sticky.) Divide dough into 4 portions; place each on sheet of plastic wrap. Use floured hands to pat each portion into 1-inch-thick round. Wrap individually in plastic wrap. Refrigerate overnight.
HEAT oven to 325°F. Cover baking sheets with foil or parchment paper. Mix nuts, 1/2 cup sugar and 2 tsp. cinnamon. Roll each portion of dough to 11-inch circle on lightly floured surface; spread each with 1 Tbsp. preserves.
SPRINKLE nut mixture over preserves. Cut each circle into 16 wedges. Roll up each wedge, starting from wide side. Place, point-sides down, on prepared baking sheets; shape into crescents. Sprinkle with combined remaining cinnamon and sugar.
BAKE 25 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.
Get your skillet out because you’ll need it to make this zippy 20-Minute Skillet Salmon dish! Topped with a tasty mix of PHILLY Cream Cheese, chopped cucumbers and dill, these salmon fillets make a great dish for entertaining!
Here’s a helpful food fact:
Check salmon fillets for bones before cooking by running your fingers over their surface. Small bumps are usually a sign of bones – you can use sanitized tweezers to remove them.
1 Tbsp. oil
4 salmon fillets (1 lb.)
1 cup fat-free milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA, 1/3 Less Fat than Cream Cheese
1/2 cup chopped cucumbers
2 Tbsp. chopped fresh dill
Instructions
HEAT oil in large skillet on medium-high heat. Add salmon; cook 5 min. on each side or until salmon flakes easily with fork. Remove from skillet; cover to keep warm.
ADD milk and cream cheese to skillet; cook and stir until smooth. Stir in cucumbers and dill.
RETURN salmon to skillet. Cook 2 min. or until heated through. Serve topped with cream cheese sauce.
Are you ready for the big football game this Sunday? A game-day party isn’t much of a party without some flavorful cheese dips! This Fiesta Baked Cheese Dip is one of our favorite game-day dips! In addition to the crackers, serve this spicy dip with a variety of colorful cut -up fresh vegetables, such as red and green pepper strips, and celery sticks.
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 can (4 oz.) chopped green chiles, undrained
1-1/4 cups BREAKSTONE’S or KNUDSEN Sour Cream, divided
1/4 to 1/2 tsp. ground red pepper (cayenne)
Instructions
BEAT cream cheese in large bowl with mixer until creamy. Reserve 1/4 cup shredded cheese. Add remaining shredded cheese to cream cheese with chiles, 1/2 cup sour cream and ground red pepper; mix well.
SPOON into 10-inch pie plate or quiche dish.
BAKE 20 min. or until edge is lightly browned. Top with remaining sour cream and shredded cheese. Serve with tortilla chips.
When they come together as one, white potatoes and sweet potatoes make an excellent team! Taste the super duo in this Mashed Potato Layer Bake. Brilliant for family dinnertime get-togethers, this dish can be made ahead of time. Here’s how:
Make Ahead
Assemble casserole as directed. Do not add the cheese topping. Cover and refrigerate casserole and cheese topping separately up to 3 days. When ready to serve, uncover and bake casserole as directed, increasing baking time as needed until casserole is heated through. Top with remaining cheeses and continue as directed.
4 large white potatoes, peeled, chopped and cooked
2 large sweet potatoes, peeled, chopped and cooked
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream, divided
1/4 tsp. each salt and black pepper
1/4 cup KRAFT Shredded or 100% Grated Parmesan Cheese, divided
1/4 cup KRAFT Shredded Cheddar Cheese, divided
Instructions
PREHEAT oven to 375°F. Place potatoes in separate bowls. Add half each of the cream cheese and sour cream to each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.
STIR half of the Parmesan cheese into white potatoes. Stir half of the Cheddar cheese into sweet potatoes. Alternately layer half each of the white potato and sweet potato mixture in 2-qt. clear glass casserole. Repeat layers.
BAKE 15 min. Sprinkle with remaining cheeses; bake 5 more min. or until cheeses are melted.
Have you baked using PHILLY Fat-Free Cream Cheese? If you haven’t yet, then this Double-Layer Pumpkin Cheesecake is a great recipe to try it out! This recipe also calls for COOL WHIP Sugar Free Whipped Topping. Yum!
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping
Instructions
BEAT cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve with COOL WHIP.
Great for your casual dinnertime experience, or even special occasion dinner parties, these Garlic Mashed Potatoes are the perfect accompaniment for various dishes. Using four cloves of garlic, these potatoes are bold and delicious!
At first glance, you might think these Creamy Citrus-Chive Asparagus spears came from an exclusive 5-star bistro. Truth be told, this good-looking dish is made possible with PHILLY Cream Cheese, lemon zest, chicken broth and water. Not including the asparagus spears, that’s just four simple ingredients you can probably find in your kitchen already!
2 lb. fresh asparagus spears, trimmed
1 Tbsp. water
1/4 cup fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 tsp. lemon zest
Instructions
PLACE asparagus in microwaveable casserole. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender.
MEANWHILE, heat broth in small saucepan. Add cream cheese spread; cook until cream cheese is melted and sauce is slightly thickened, stirring constantly. Stir in zest.
