1 pkg.
(8 oz.) PHILADELPHIA Fat Free Cream Cheese, cubed
3/4 cup
fat-free milk
1/4 cup
KRAFT Reduced Fat Parmesan Style Grated Topping
1/4 cup
chopped green onions
1/2 tsp.
Italian seasoning
1/4 tsp.
garlic powder
PREPARE pasta as directed on package, adding broccoli and carrots to water during last 5 minutes of cooking time. Drain.
MIX cream
cheese, milk, grated topping, onions and seasonings in large saucepan;
cook on low heat until cream cheese is melted and mixture is well
blended, stirring frequently.
Think you have the very best Philadelphia
cream cheese recipe? Well, you might have some serious competition! The folks
in Beaver Dam, Wisconsin
have been hosting The Midwest
Cream Cheese Competition for the past three years to celebrate the state’s
dairy pride! Beaver Dam is the heart of Philadelphia Cream Cheese since it is
home to a huge manufacturing plant. On March 8th, the fourth annual
competition will commence. Last year, there were 24 contestants with 46 entries
competing in three categories: “Best New Cream Cheese Recipe,” “Greatest
Cream Cheese Dip Recipe” and “Ultimate Cheesecake.” Entries were
judged on both taste and appearance by a panel of cream cheese experts and
local officials. “Some Like It Hot Cream Cheese Soup” won best new recipe and
“Hot Fudge White Chocolate Cheesecake” won in the ultimate cheesecake category.
Many contestants said they start with a recipe from a magazine and tweak it to
make it their own. The event is sponsored by The Beaver Dam Chamber of Commerce
and Kraft. For $5 you can enter up to 3 recipes, with each recipe beyond 3
being an additional $5. This year, 1st place winners receive $250, 2nd
place $150, and third place $75. What’s your most magnificent cream cheese
recipe?
This is a very tasty, easy party dip. Try adding horseradish to kick up the flavor of the cocktail sauce. The spiciness is perfect with mellowness of the cream cheese.It’s sure to be a hit at a birthday party or your next gathering of friends.
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up
1 cup
milk
1/4 cup
KRAFT 100% Grated Parmesan Cheese
4 slices
OSCAR MAYER Bacon, crisply cooked, drained and crumbled
2 cups baby spinach leaves
1 cup grape or cherry tomatoes
1 tsp.
Italian seasoning
COOK pasta in large saucepan as directed on package.
MEANWHILE, cook
cream cheese, milk and Parmesan cheese in large skillet on medium-high
heat 3 min. or until cream cheese is melted and mixture is well
blended, stirring frequently. Add remaining ingredients; cook and stir
5 min. or until heated through.
DRAIN pasta; return to pan. Add sauce; toss to coat.
This recipe is definitely a keeper! When serving this dip at
a party, pour the prepared dip into a small slow cooker set on Low.
This will keep the dip warm and at the ideal consistency for several
hours. For best results, stir the dip occasionally to prevent hot spots. Friends are going to ask you for this super easy to make dip and you’ll definitely want to make it over again!
Have a great Easter with this sure to please treat. One of my absolute faves to make, and even more of a fave to eat! The kids will love it, and so will you, since there is always a lot of hustle bustle with the kids, it’s nice to be able to make something quick and easy.
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
1
cup cold water
1 Tbsp. lemon juice
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cans (8 oz. each) crushed pineapple, drained
1-1/2 cups JET-PUFFED BUNNY MALLOWS Marshmallows
1/2 cup chopped PLANTERS Walnuts
STIR boiling water into dry gelatin in medium bowl at least 2 min. until completely dissolved. Stir in cold water and juice. Gradually add gelatin to cream cheese in large bowl, mixing until well blended. Refrigerate until thickened (spoon drawn through leaves definite impression).
ADD pineapple, marshmallows and walnuts; mix well. Spoon into 6-cup ring mold sprayed with cooking spray.
REFRIGERATE several hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup
KRAFT Mayo Light Mayonnaise
12
won ton wrappers
PREHEAT oven to 350°F. Mix crabmeat, Neufchatel cheese, onions and mayo.
SPRAY 12
medium muffin cups with cooking spray. Gently place 1 won ton wrapper
in each cup, allowing edges of wrappers to extend above sides of cups.
Fill evenly with crabmeat mixture.
BAKE 18
to 20 min. or until edges are golden brown and filling is heated
through. Serve warm. Garnish with chopped green onions, if desired.
This is an incredibly flexible and yummy dish. Vary the veggies a bit, such as using yellow squash, for added color. Definitely
add a little garlic to your taste!
Take 2 squares BAKER’S Unsweetened Baking Chocolate, 1/4 cup (1/2 stick) butter, 1 cup sugar, 2 eggs, 1 tsp. vanilla and 1/2 cup flour and mix & match your recipe from these options..
mix-in options decoration choices
3 squares BAKER’S Premium White Baking Chocolate, coarsely chopped 3 squares BAKER’S Premium White Baking Chocolate, melted; 10 red gumdrops
1/2 cup chopped PLANTERS Macadamias 3 squares BAKER’S Semi-Sweet Baking Chocolate, melted; 1/4 cup chopped PLANTERS Macadamias
1/2 cup PLANTERS Chopped Pecans 1/2 cup KRAFT Caramel Topping
1/2 cup chopped maraschino cherries 1 cup thawed COOL WHIP Whipped Topping, 10 maraschino cherries
Then follow our 3 simple steps:
PREHEAT oven to 350°F. Microwave unsweetened baking chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and mix-ins; stir just until blended.
SPOON evenly into 10 paper-lined medium muffin cups. Insert a small (1/2-inch diameter) foil ball between each liner and muffin cup to form heart shape.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool on wire racks. Top evenly with decorations.
These strawberry delights are a fun, easy to make recipe for Valentine’s Day; even if you haven’t used pastry sheets before! You’re family and friends will be super impressed how professional they look.
frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/3 cup
strawberry jam or preserves
1 cup thawed COOL WHIP Whipped Topping, divided
4 large
strawberries, each cut into 4 slices
1 square
BAKER’S Semi-Sweet Baking Chocolate, melted
PREHEAT oven to 350°F. Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.
BAKE 20 min. or until golden brown. Remove to wire racks; cool completely.
CUT each
heart horizontally in half. Spread 1 tsp. of the jam onto bottom half
of each heart; top with 1 Tbsp. of the whipped topping and a strawberry
slice. Cover with tops of hearts. Drizzle with chocolate. Serve
immediately. Or, cover and refrigerate up to 1 hour.
