30
May
Posted on 2008 under Cheesecake |
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This is a delicious and flexible recipe. It’s great for parties and
events of that nature. You can even make it a day ahead!
3 pkg.
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup
BREAKSTONE’S or KNUDSEN Sour Cream
15
OREO Chocolate Sandwich Cookies, coarsely chopped
PREHEAT oven to
350°F. Beat cream cheese and sugar in large bowl with electric mixer on
medium speed until creamy. Blend in sour cream and vanilla. Add eggs, 1
at a time, mixing on low speed after each addition just until blended.
Gently stir in cookies.
SPOON evenly into 24 foil- or paper-lined medium muffin pan cups.
BAKE 30
to 35 minutes or until centers are set. Cool completely. Refrigerate
several hours or until chilled. Garnish each serving with 1 Tbsp.
thawed COOL WHIP Whipped Topping, 2 strawberry slices and half of an
additional OREO Chocolate Sandwich Cookie, chopped, just before
serving, if desired.
Nutritional Information
28
May
Posted on 2008 under Desserts |
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Looking for something delectable to enjoy? This crepe recipe makes enough for 8 servings. Try substituting grape jelly for strawberry.
3
eggs
1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup
strawberry preserves
BEAT eggs and
milk in medium bowl with wire whisk until well blended. Add flour and
salt; mix well. Let stand 30 min. Heat lightly greased 8-inch skillet
on medium heat until hot. For each crepe, pour 1/4 cup of the batter
into skillet. Cook until lightly browned on both sides.
BEAT cream cheese,
sugar, lemon peel and juice until well blended. Spread 2 rounded
tablespoonfuls of the cream cheese mixture onto each crepe; fold into
quarters.
MIX preserves and wine in small saucepan; cook on low heat until well blended, stirring constantly. Spoon over crepes.
Nutritional Information
28
May
Posted on 2008 under Side Dish |
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This is a very quick recipe when you’re in a hurry.
1/2 cup
PHILADELPHIA Chive & Onion Cream Cheese Spread
3/4 lb.
cooked chicken, shredded
1-1/2 cups
shredded lettuce
PREHEAT oven to
375°F. Spread tostada shells evenly with cream cheese spread; place on
baking sheet. Fill evenly with chicken and Singles.
BAKE 5 to 7 min. or until heated through.
TOP with the avocados, lettuce and tomatoes.
Nutritional Information
27
May
Posted on 2008 under Desserts |
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For best results with this decadent Baklava recipe use thin Phyllo sheets. To keep Phyllo from drying out, keep covered with a sheet of plastic wrap or parchment and a damp towel until ready to use.
Prep Time: 30 min
Total Time: 1 hr
Makes: 20 servings
Nutritional Information
Ingredients
1 cup finely chopped PLANTERS Walnuts
1/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup honey, divided
2 eggs
1 tsp. vanilla
12 sheets frozen phyllo pastry, thawed, cut in half crosswise
1/2 cup (1 stick) butter, melted
Instructions
PREHEAT oven to 350°F. Combine walnuts, sugar and spices; set aside. Beat cream cheese, 1/4 cup of the honey, the eggs and vanilla in large bowl with electric mixer on medium speed until well blended.
LAYER phyllo in 13×9-inch baking pan, brushing each phyllo sheet with butter and sprinkling rounded tablespoonful of the nut mixture evenly over every other phyllo sheet. Spread cream cheese mixture over top.
BAKE 25 to 30 min. or until cream cheese mixture is set. Heat remaining 1/4 cup honey; drizzle over baklava. Cool to room temperature before cutting to serve. (To serve chilled, cover baklava with plastic wrap and store in refrigerator up to 2 days. For best flavor, remove from refrigerator about 30 min. before serving.)
23
May
Posted on 2008 under Appetizers, Desserts |
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A tasty fruit dip for any occassion.
1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup
BREAKSTONE’S or KNUDSEN Sour Cream
1/3 cup
firmly packed brown sugar
BEAT all ingredients with electric mixer on medium speed until well blended; cover.
REFRIGERATE at least 1 hour or until ready to serve.
SERVE with assorted cut-up fruit, pound cake or angel food cake cubes.
Nutritional Information
23
May
Posted on 2008 under Articles |
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I’m currently at that point in my life where all my
girlfriends are getting married, and that means that I have pulled bridesmaid
duty several times, and attended many bridal showers, wedding showers,
bachlorette parties, engagement parties and dinners, and wedding brunches, and
if there is one thing that I have learned, its that it’s all about the theme.
Check out some of the most memorable party themes, and a few of the great
appetizers using Philly.
Italian Theme- One
of my best girlfriends from high school comes from a big Italian family. So we
honored her with a traditional Italian style bridal shower. We had one long table
that we covered with a classic red and white checkered table cloth and found
some of those old wine jugs with the candles in them (you know the kind where
the wax drips all down them, so they look like they have been burning for
days), and lined the table with red wine, rustic bread, and some great
appetizers using Philadelphia cream cheese:
Spring
Veggie Pizza (Nutritional Information)
Zesty
Stuffed Olives (Nutritional Information)
Basil
and Cheese Wedges (Nutritional Information)
Antipasti
Loaf (Nutritional Information)
Read more… »
21
May
Posted on 2008 under Desserts |
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This creamy pumpkin cheese pie is delicious!
1 envelope
KNOX Unflavored Gelatine
1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup
firmly packed brown sugar
1 cup
whipping cream, divided
1
pastry shell (9 inch), baked, cooled
SPRINKLE gelatine
over cold water in small saucepan; let stand 1 minute. Cook on low heat
2 minutes or until gelatine is completely dissolved, stirring
constantly. Set aside.
BEAT cream cheese in
large bowl with electric mixer on medium speed until creamy. Add
pumpkin, sugars, cinnamon, vanilla, salt and cloves; beat on low speed
until well blended. Add gelatine; mix well. Refrigerate 30 minutes or
until mixture is thick enough to mound.
POUR 1/2 cup of
whipping cream into small bowl. Beat with electric mixer on high speed
until soft peaks form. Add to pumpkin mixture; stir gently until well
blended. Spoon into pastry shell. Refrigerate 3 hours or until firm.
Beat remaining 1/2 cup whipped cream. Spoon over pie just before
serving; top with pecans.
Nutritional Information
19
May
Posted on 2008 under Cheesecake |
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This berry smooth cheesecake is just as appetizing as it looks.
1 cup
HONEY MAID Graham Cracker Crumbs
3 Tbsp.
butter or margarine, melted
1 env.
KNOX Unflavored Gelatine
1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg.
(10 oz.) frozen strawberries in syrup, thawed
1 cup
whipping cream, whipped
PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.
SPRINKLE gelatine
over water in small saucepan; let stand 1 min. Cook on low heat 3 min.
or until gelatine is completely dissolved, stirring constantly; set
aside. Beat cream cheese and 1/2 cup sugar in large bowl with electric
mixer on medium speed until well blended. Drain strawberries, reserving
liquid; set strawberries aside for later use. Add reserved strawberry
liquid to gelatine along with the milk; stir until well blended.
Gradually add to cream cheese mixture, stirring until well blended.
REFRIGERATE until
slightly thickened. Gently stir in whipped cream and strawberries; pour
over crust. Refrigerate several hours or until firm. Store leftover
cheesecake in refrigerator.
Nutritional Information
19
May
Posted on 2008 under Main Dish |
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For a creative and tasty idea, Try this Bacon ‘n Eggs Pie.
1 can
(7.5 oz.) refrigerated buttermilk biscuits
2 Tbsp.
butter or margarine
1/4 tsp.
each salt and pepper
3 oz.
PHILADELPHIA Cream Cheese, cubed
6 slices
OSCAR MAYER Bacon, crisply cooked, crumbled
SEPARATE biscuits. Arrange on bottom and up side of 9-inch pie plate; press together to form crust. Bake as directed on package.
MELT butter
in medium skillet on low heat. Beat eggs, milk and seasonings with wire
whisk until well blended; pour into skillet. Cook until eggs begin to
set, stirring occasionally. Add cream cheese; cook until cream cheese
is melted and eggs are set, stirring occasionally.
SPOON into crust; sprinkle with bacon.
Nutritional Information
