31
Mar
Posted on 2008 under Uncategorized |
Save 4 grams fat per serving by preparing with Philly Neufchatel Cheese, fat-free milk and Cool Whip Lite Whipped Topping. Garnish with fresh mint sprigs.
4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 pkg.
(4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 tub
(8 oz.) COOL WHIP Whipped Topping, thawed
1
NILLA Pie Crust (6 oz.)
1 cup
strawberries, sliced
BEAT cream
cheese in large bowl with wire whisk until creamy. Gradually add milk,
beating until well blended. Add pudding mixes. Beat 2 minutes or until
well blended. Gently stir in half of the whipped topping.
SPOON into crust; top with remaining whipped topping.
REFRIGERATE 3 hours or until set. Top with strawberries just before serving
28
Mar
Posted on 2008 under Uncategorized |
This delectably, rich white chocolate cheesecake is super easy to make. Make sure to add fresh fruit on top, such as strawberries, it will taste even better!
1 pkg.
(11.2 oz.) JELL-O No Bake Real Cheesecake
5 Tbsp.
margarine, melted
1 pkg.
(6 squares) BAKER’S Premium White Baking Chocolate, melted
MIX Crust Mix,
sugar and margarine thoroughly with fork in 9-inch pie plate until
crumbs are well moistened. Press firmly up side of pie plate first,
using finger or large spoon to shape edge. Press remaining crumbs
firmly onto bottom using bottom of a dry measuring cup.
BEAT milk and Filling
Mix in large bowl with electric mixer on low speed until well blended.
Beat on medium speed 3 minutes. (Filling will be thick.) Stir in melted
white chocolate. Spoon into crust.
REFRIGERATE at least 1 hour. Store leftover cheesecake in refrigerator.
27
Mar
Posted on 2008 under Appetizers, Desserts |
This fruit dip will go fast, so make sure to prepare enough! It’s a very flexible recipe. Try adding graham crackers
with sliced bananas on top and/or add a cup of vanilla yogurt, it makes it lighter and not as
rich. Plus it makes more! You can even serve this dip with
homemade tortilla chips. Take whole wheat flour tortillas, sprinkle
them with cinnamon and cut them into wedges. Then crisp them up in
the oven (watch them closely because they burn quickly!). These
and cut up fruit make great dippers.
1 container
(8 oz.) PHILADELPHIA Strawberry Light Cream Cheese Spread
1/2 cup
chopped strawberries
1/4 tsp.
grated lemon peel
COMBINE cream cheese spread and strawberries in medium bowl.
ADD grated lemon peel and lemon juice; mix well. Cover. Refrigerate at least 1 hour to allow flavors to blend.
SERVE with assorted fresh fruit dippers.
27
Mar
Posted on 2008 under Cheesecake |
This delightful cheesecake has great texture
and flavor, and it actually tastes just like cappuccino! It’s suggested to add mini chocolate
chips to the batter, which brings out just the right amount of sweetness. A great garnish is piped Cool Whip and cinnamon. Feel free to add more chocolate chips!
1-1/2 cups
finely chopped PLANTERS Walnuts
3 Tbsp.
butter or margarine, melted
4 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup
BREAKSTONE’S or KNUDSEN Sour Cream
1 Tbsp.
MAXWELL HOUSE Instant Coffee
1-1/2 cups
thawed COOL WHIP Whipped Topping
PREHEAT oven to
325°F if using a silver 9-inch springform pan (or to 300°F if using a
dark nonstick 9-inch springform pan). Mix walnuts, butter and 2 Tbsp.
sugar; press firmly onto bottom of pan. Bake 10 min. Remove from oven;
cool. Increase oven temperature to 450°F.
BEAT cream cheese, 1
cup sugar and flour with electric mixer on medium speed until well
blended. Add eggs, 1 at a time, mixing on low speed after each addition
just until blended. Blend in sour cream.
DISSOLVE instant coffee
with cinnamon in water; cool. Gradually add to cream cheese mixture,
mixing until well blended. Pour over crust.
BAKE 10 min. Reduce
oven temperature to 250°F. Bake an additional 1 hour or until center is
almost set. Run knife or metal spatula around rim of pan to loosen
cake; cool before removing rim of pan. Refrigerate 4 hours or
overnight. Garnish with dollops of whipped topping and a sprinkle of
additional cinnamon
26
Mar
Posted on 2008 under Desserts |
This deliciously, light springtime dessert will serve a crowd of 20. Feel free to use a pre-made crust and you can also substitute mandarin oranges and banana for the fruit cocktail.
1 pkg.
(8-serving size) JELL-O Brand Island Pineapple or Strawberry Kiwi Flavor Gelatin
2 cans
(8 oz. each) tropical fruit cocktail, drained
1-1/2 cups
HONEY MAID Graham Cracker Crumbs
1/2 cup
(1 stick) butter or margarine, melted
1/2 cup
BAKER’S ANGEL FLAKE Coconut, toasted
1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub
(8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 can
(8 oz.) crushed pineapple in juice, drained
STIR boiling
water into dry gelatin in large bowl at least 2 minutes until
completely dissolved. Stir in cold water. Add fruit cocktail; mix well.
Refrigerate 1-1/4 hours or until slightly thickened (consistency of
unbeaten egg whites).
MIX graham crumbs,
butter, coconut and 1/4 cup of the sugar in 13×9-inch pan. Press firmly
onto bottom of pan. Refrigerate until ready to use.
BEAT cream cheese,
remaining 1/4 cup sugar and the milk in large bowl with wire whisk
until well blended. Gently stir in 2 cups of the whipped topping and
the pineapple. Spread evenly over crust. Spoon gelatin mixture over
cream cheese layer. Refrigerate 4 hours or until firm. Cut into 20
squares to serve. Serve topped with the remaining whipped topping.
Store leftover dessert in refrigerator.
25
Mar
Posted on 2008 under Cheesecake |
Try making your own crust with 24 pieces of Oreo cookies, and add the cream from the cookies into the cheese mixture. Remember to line the cake tin, otherwise the cheesecake may crack! It’s an excellent recipe. Be careful, you may want to eat the whole cake yourself!
2 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup
freshly brewed strong MAXWELL HOUSE Coffee, any variety, at room temperature
1 square
BAKER’S Semi-Sweet Baking Chocolate, melted
PREHEAT oven to
350°F. Beat cream cheese and sugar in large bowl with electric mixer on
medium speed until well blended. Add eggs and coffee; mix just until
blended.
POUR into crust.
BAKE 35
to 40 minutes or until center is almost set. Cool completely on wire
rack. Refrigerate at least 3 hours or overnight. Drizzle chocolate over
top of pie. Serve with Coffee Caramel Sauce. Garnish with fresh
raspberries and chocolate leaves, if desired. Store leftover pie in
refrigerator.
24
Mar
Posted on 2008 under Desserts |
with pumpkin bread mix Also try using fat-free cream cheese. This recipe is definitely a keeper.
1
pkg.
(15.6 oz.) carrot
quick bread mix
|
2
tsp.
ground cinnamon
|
1/4
tsp.
ground nutmeg
|
1-1/2
tsp.
vanilla, divided
|
2
pkg.
(8 oz. each)
PHILADELPHIA Cream Cheese, softened
|
1/2
cup
sugar
|
2
eggs
|
|
|
PREHEAT oven
to 350°F. Prepare bread mix as directed on package. Stir in cinnamon,
nutmeg and 1 tsp. of the vanilla. Spread batter into greased 13×9-inch
baking pan.
|
MIX cream
cheese, sugar and remaining 1/2 tsp. vanilla until well blended. Blend
in eggs. Pour over batter in pan; cut through batter with knife several
times for marble effect.
|
|
BAKE 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool in pan on wire rack. Cut into bars. |
24
Mar
Posted on 2008 under Appetizers, Side Dish |
These potatoes are delicious served hot or cold. Try using this recipe in place of deviled eggs at a party, they’re sure to be a hit! You may want to salt your potato water
and make sure not to over cook. Try adding finely chopped green
onions, grated cheddar cheese and / or substitute Philly Chive & Onion Cream Cheese for the regular. Don’t
be afraid to add your own favorites!
1-1/2 lb.
new potatoes (about 15 potatoes)
4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp.
BREAKSTONE’S or KNUDSEN Sour Cream
2 Tbsp.
KRAFT 100% Grated Parmesan Cheese
4 slices
OSCAR MAYER Bacon, cooked, drained and crumbled
2 Tbsp.
snipped fresh chives
PLACE potatoes
in large saucepan; add enough water to cover. Bring to boil. Reduce
heat to medium-low; cook 15 min. or until potatoes are tender.
MEANWHILE, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.
DRAIN potatoes.
Cool slightly. Cut potatoes in half; cut small piece from bottom of
each potato half so potato lies flat. Place on serving platter. Top
each potato half with 1 tsp. of the cream cheese mixture. Sprinkle with
bacon and chives.
21
Mar
Posted on 2008 under Breakfast, Snacks |
These sweet rolls are delightful when served with a cup of flavored coffee. The slightly sour
center filling is a nice contrast to the sweetness of the glaze. You can try replacing the lemon and 1\2 tsp vanilla if you prefer a sweeter flavor. Use frozen bread dough if you don’t have enough time to make it from scratch.
3/4 cup
plus 3 Tbsp. milk, divided
10 Tbsp.
butter or margarine, divided
2 tsp.
lemon juice, divided
3-1/2 cups
flour, divided
3/4 cup
granulated sugar, divided
1/2 cup
chopped PLANTERS Pecans
1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
1-3/4 cups
sifted powdered sugar
PLACE 3/4 cup of
the milk and 8 Tbsp. (1 stick) of the butter in small saucepan; cook on
low heat until butter is completely melted and mixture is well blended.
Stir in 1 tsp. of the lemon juice. Mix 2 cups of the flour, 1/2 cup of
the granulated sugar, the yeast and salt in large bowl. Add milk
mixture; beat with electric mixer on medium speed 2 min. Add 3 of the
eggs, 1 at a time, beating well after each addition. Stir in enough of
the remaining 1-1/2 cups flour to form soft dough.
PLACE dough on lightly
floured surface; knead 5 min. or until smooth and elastic. Place in
greased bowl. Melt remaining 2 Tbsp. butter; brush onto dough. Cover;
let rise in warm place about 1-1/2 hours or until doubled in volume.
Punch down dough. Place on floured surface; roll out to 18×12-inch
rectangle. Sprinkle with pecans. Roll up from 1 of the long ends; press
edges together to seal. Cut into 18 (3/4-inch-thick) slices. Place, 1
inch apart, on greased baking sheets; flatten each into 4-inch circle.
Cover; let rise in warm place 45 min. or until doubled in volume.
PREHEAT oven to 350°F.
Beat cream cheese, remaining 1/4 cup granulated sugar and remaining 1
tsp. lemon juice with electric mixer on medium speed until well
blended. Add yolk from remaining egg; mix well. Make depression in
center of each roll; fill with rounded tablespoonful of the cream
cheese mixture. Lightly beat remaining egg white; brush onto dough.
BAKE 15 min. or until
lightly browned. Remove to wire racks. Mix powdered sugar and remaining
3 Tbsp. milk until well blended. Drizzle over warm rolls.
20
Mar
Posted on 2008 under Appetizers |
Another Philly cream cheese classic.. a little goes a long way with this flavorful dip. Great to hold you over to dinner and then some! This recipe is very flexible, so here are some alternative ideas. Try adding garlic powder to the mixture and topping with 1/3 cup chopped tomato, red pepper or sliced pitted ripe olives and 2 Tbsp. chopped fresh cilantro or green onion. Make the dip more substantial by adding ground turkey to the bottom and serve with chips. You can even serve on toasted baguettes sprinkled with olive oil.
2 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg.
(8 oz.) KRAFT Mexican Style Shredded Four Cheese, divided
1 can
(4 oz.) chopped green chilies
1-1/4 cups
BREAKSTONE’S or KNUDSEN Sour Cream, divided
1/4 to 1/2 tsp.
ground red pepper
BEAT cream
cheese in large mixing bowl with electric mixer on medium speed until
softened. Reserve 1/4 cup shredded cheese for garnish. Add remaining
shredded cheese, chilies, 1/2 cup of the sour cream and ground red
pepper to cream cheese; mix well.
SPOON into 10-inch pie plate or quiche dish.
BAKE at
350°F for 20 minutes or until lightly browned around edge. Spread
remaining 3/4 cup sour cream over baked cheese spread. Sprinkle with
reserved 1/4 cup shredded cheese. Garnish with bell pepper cut-outs, if
desired. Serve with tortilla chips.
