Serve with a crisp, mixed green salad and a cut-up fresh pineapple. Substitute 1 package thawed and drained frozen mixed vegetables for the cut-up fresh vegetables.
4 slices OSCAR MAYER Center Cut Bacon, chopped
1 medium onion, chopped
1 can (14-1/2 oz.) chicken broth
2 cups elbow macaroni, uncooked
4 cups assorted vegetables, such as broccoli florets, pepper strips, carrot slices, mushroom slices, peas and/or zucchini slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. KRAFT Grated Parmesan Cheese
COOK bacon in large skillet on medium heat until crisp. Remove bacon from skillet; set aside. Add onion to drippings in skillet; cook and stir until tender.
ADD 1 cup water, chicken broth and macaroni to skillet; bring to boil. Reduce heat to medium-low; cover. Simmer 10 minutes or until macaroni is tender.
ADD vegetables and cream cheese. Cook until cream cheese is melted and mixture is heated through, stirring frequently. Sprinkle with bacon and Parmesan cheese.
At 10 servings, this is a great recipe to serve at your next brunch. Prepare cream cheese batter as directed; pour into 9-inch square baking dish. Let stand 20 min. Bake at 350°F for 35 to 40 min. or until set in center and golden brown.
3 large croissants, cut up
1-1/2 cups fresh or frozen blueberries
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese or PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
2/3 cup sugar
2 eggs
1 tsp. vanilla
1-1/4 cups milk
PLACE croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries.
BEAT cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 min.
BAKE at 350°F for 20 to 25 min. or until set in centers and golden brown. Serve warm sprinkled with powdered sugar.
One of the most useful cooking inventions known to man is probably the slow-cooker, a dream come true as far as kitchen appliances go. This handy dandy crock-pot holy grail is the answer to your dinner time dilemma. For all of us out there who juggle a million and one things a day, this invention saves tons of time, it allows you to run all those afternoon/after work errands, take the kids to and from soccer practice and still have a home cooked meal. Throw all ingredients into a pot the morning of and by the time you come home dinner should be ready! Try this featured recipe, and enjoy your night.
1-1/2 cups each chopped onions, celery and carrots
2 cups frozen peas, thawed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup hot water
2 eggs, lightly beaten
COMBINE chicken, broth, onions, celery and carrots in slow cooker; cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 3-1/2 hours).
ADD peas and cream cheese spread; stir until well blended. Mix stuffing mix, water and eggs until well blended. Drop stuffing mixture, 2 heaping tablespoonfuls at a time, onto chicken mixture in slow cooker. Cook, covered, on HIGH 30 min. gently turn over dumplings. Cook, covered, an additional 15 min.
Take a trip down south with these Tex-Mex inspired dishes. With just a little kick, these are sure to tame my appetite for a little something spicy and savory.
Dips:
Spicy Pepper Cheese –Pate of the South: This cheesy spicy spread can be made days in advance. So it’s great to have on hand for unexpected guests or as a last minute party appetizer. Serve it with butter Ritz crackers or Wheat Thins.
Creamy Salsa Dip: This is a great dip for those who like to spend minimal time in the kitchen (yes, I’m raising my hand too). It’s a total of three ingredients; Philly cream cheese, salsa, and fresh cut cilantro. Serve it with fresh slices of bell pepper or tortilla chips.
Black Bean Dip:Not only great as a dip, but also works well in a pita for lunch time. Use refried or whole black beans and chop up some cilantro and chilies. Mix it all in with some Philadelphia cream cheese and a few drops of hot sauce and stick in the fridge until chilled.
To make this recipes into Cheesecake Bars: Omit crust. Line 8-inch square baking pan with foil. Mix 1-1/2 cups OREO Chocolate Cookie Crumbs and 1/4 cup melted butter; press firmly onto bottom of prepared pan. Prepare cheesecake batters and layer over crust as directed. Bake and cool as directed. Cut into 16 bars. Makes 16 servings, 1 bar each.
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
REMOVE 1 cup of the batter to small bowl; stir in melted chocolate. Pour into crust; top with remaining plain batter.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and strawberries just before serving. Store leftover cheesecake in refrigerator.
1 (4-1/2-lb.) roasting chicken
1/4 tsp. pepper
1/8 tsp. salt
1 medium lemon, washed
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. Italian seasoning
1/2 cup KRAFT Zesty Italian Dressing
PREHEAT oven to 350°F. Rinse chicken; pat dry with paper towel. Use the tip of a sharp knife to separate the chicken skin from the meat in the chicken breast and tops of the legs. Sprinkle chicken both inside and out with the pepper and salt. Place in 13×9-inch baking dish. GRATE the lemon; mix the peel with cream cheese and Italian seasoning. Use a small spoon or your fingers to carefully stuff the cream cheese mixture under the chicken skin, pushing the cream cheese mixture carefully toward the legs, being careful to not tear the skin. CUT the lemon in half; squeeze both halves into small bowl. Add dressing; beat with wire wire whisk until well blended. Drizzle evenly over chicken. Place the squeezed lemon halves inside the chicken cavity. Insert an ovenproof meat thermometer into thickest part of 1 of the chicken’s thighs. BAKE 1 hour 30 min. or until chicken is no longer pink in center (180°F), basting occasionally with the pan juices.
In my opinion, the best part of any good party is the food, especially when that food is teeny tiny. And what better place to serve tiny food than at a party that is celebrating the soon to some arrival of your teeny tiny bundle of joy. Take your favorite party dish, add Philly, and you’ve got a party!
Favorite Topped Deviled Eggs
No gathering is complete without deviled eggs. Top this recipe off with a mini shrimp and garnish with dill for a full of flavorful bite size starter.
Tea Sandwiches
In my opinion, any party that has large numbers of women in attendance should serve these sandwiches. They make for a great appetizer at your baby shower.
Ritz Cheesy Football
I know, who wants a football shaped appetizer at their baby shower? I certainly would not. However, this recipe is great for a shower, just rework the shape into a rattle or diaper mold and presto change-o. You have a great cracker topper.
If you’re anything like me, then when you get home from work the first thing that pops into your head is, “I’m hungry” The second thought is, “Ugh, who cares I’m too tired to cook.” What do you do when you want something to eat and you want it fast? Philly has a few solutions. Take a look at these 15 minute meals and next time you’re in a bind give them a try.
Creamy No-Fail Omelet
My favorite thing about the weekend is that you have plenty of time to make breakfast and enjoy it. Infuse your eggs with Philly and enjoy.
I’m all about watching my weight right now; with summer now just a few weeks away it’s time to kick my butt into gear. That means more time spent at the gym, and less time spent in front of the television. At least I know that I don’t have to give up great tasting foods. With Philadelphia 1/3 less fat cream cheese, I can have low-carb meals that are still delicious. Try some of these meals out today!
Garden Vegetable Grilled Sandwich- Philly Garden Vegetable light cream cheese and fresh seasonal veggies such as zucchini, Walla Walla onion, and Portobello mushrooms make this light supper taste heavenly. You will fell great and fulfilled. Use whole wheat bread, and some fresh arugula for a flavorful sandwich.
Roast Pork Tenderloin Supper- You won’t regret making this fabulous pork tenderloin dinner. Use Neufchatel Cheese, 1/3 Less Fat than Cream Cheese to make a nice creamy sauce to pour over the pork. Finish off with some fresh green beans or asparagus.
1 pkg. (1 lb.) spaghetti, uncooked
8 slices OSCAR MAYER Bacon, chopped
1 medium onion, finely chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Zesty Italian Dressing
3 Tbsp. KRAFT 100% Grated Parmesan Cheese
COOK spaghetti as directed on package.
MEANWHILE, cook and stir bacon and onions in large skillet on medium-high heat 8 min. or until bacon is crisp and onions are tender; drain. Wipe out skillet.
DRAIN spaghetti. Immediately add to skillet along with remaining ingredients; toss until cream cheese is completely melted and mixture is well blended.
