Love My Philly

This delicious wrap is great for those on a low-carb diet and great for being on the go. A tasty tip: Try popping in the microwave for a few seconds so the cheese melts, then add the lettuce and tomato. Yummy!

Sometimes a girl needs to treat herself to something good. That’s always the case when I use Philly. What better way to pamper yourself, than to sleep in and then whip up up this Philly omelette. The rich taste of Philly goes great with smoked salmon, and even better when the taste is captured in an omelette. Pampering goes a long way with this dish. Bon Apetite!

Smoked Salmon Omelette

8 eggs
1/4 cup heavy cream
2 tablespoon unsalted butter
1/3 pound smoked salmon, torn into large piece
1 cup Philadelphia Cream Cheese
4 green onions, finely chopped
salt
ground black pepper

WHISK eggs and heavy cream together in a large mixing bowl.

HEAT large nonstick pan and set over medium heat. Add the butter and spread out evenly over the surface of the pan; once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly.

ADD the pieces of salmon, small spoonfuls of cream cheese, and green onions over the top after the eggs have set. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go to form an omelette.

This simple recipe is great for an easy lunch or a quick snack. Also great for the vegetarians out there who enjoy BOCA!

I love finger food for one simple reason, less dishes to dirty. Sure it can get a little messy sometimes, but isn’t that what they invented napkins for? So put down the knife and fork….and spoon, and get your fingers ready for these finger-licking recipes using Philadelphia cream cheese. Have napkins on stand by just in case! fendieodienfinfinrfienfinrfnirnfnsdrignisenginsignisnegineig

• Tea Sandwiches: These simple little sandwiches are perfect for your next gathering with the girls. My aunt used to make them for my cousins and me for our tea parties. Now I make them and enjoy them with a nice tall cold glass of iced tea. Perfect for a summer afternoon. Pick your favorite bread and simply spread your favorite Philly flavor and top with thin slices of fresh cucumber. Then cut into four squares and serve.

• Deviled Ham Sandwiches: You can make this spread and store (covered) for up to five days in the refrigerator. Even though it calls for white bread, rye actually makes it a little nuttier and more filling, which is always a good thing. Try it with Philadelphia chive and onion cream cheese instead of original for an extra kick.

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Hey everyone, the PHILLY folks sent me over these “Gratuity Coupons” to share with the LoveMyPhilly blog readers! The coupons are good for “One Free PHILADELPHIA Original Brick or Regular Soft Cream Cheese” up to $4.99 exp. 3.31.09. These coupons are only valid in the U.S.

I’m going to be giving them away by holding giveaways.
Our giveaway this week is:

Tell us what your favorite PHILLY recipe is to serve for quick and casual gatherings!

Send your response with a reason why, your name, and please send your mailing address (so I can send you the coupon) to:

lovemyphilly@gmail.com

The first 50 people who respond will receive a free coupon in the mail!

Absolutely fantastic on crackers. You make it the way you make a cheesecake. It is well worth the effort.

1 Tbsp. butter
1/4 cup plain dry bread crumbs
1 Tbsp. DI GIORNO Shredded Parmesan Cheese
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1/4 tsp. hot pepper sauce
3 eggs
1/2 cup pesto
3 pkg. (4 oz. each) ATHENOS Traditional Crumbled Feta Cheese, ground in food processor

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). Spread butter onto bottom and 1 inch up side of pan. Coat with combined crumbs and Parmesan cheese; discard any excess crumbs and cheese. Wrap foil around bottom and up side of pan.

BEAT cream cheese, sour cream and hot pepper sauce in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended. Stir in feta cheese. (Batter will not be smooth.) Pour half of the batter (about 3-1/2 cups) into large bowl; stir in pesto. Pour into prepared pan; cover with remaining plain batter. Place springform pan in larger shallow baking pan. Fill baking pan with enough hot water to come 1 inch up side of springform pan.

BAKE 45 min. or until center is set. Turn off oven; leave door ajar. Let torta stand in water bath in oven 1 hour. Remove torta from water bath. Run knife or metal spatula around rim of pan to loosen torta; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Serve as spread with assorted NABISCO Crackers or toasted French bread slices. Store leftover torta in refrigerator.

Such a delicious party dip! One suggestion, use regular baby spinach (unfrozen), chop finely, then squeeze the water out of the leaves before sprinkling into the salad to cut down on moisture.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4 cups crumbled ATHENOS Feta Cheese with Basil & Tomato, divided
2 Tbsp. milk
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
2 medium tomatoes, chopped (about 1 cup)
1/4 cup green onion slices
2 Tbsp. sliced pitted ripe olives

BEAT cream cheese, 1 cup of the feta cheese and milk in small bowl with electric mixer on medium speed until well blended. Spread into 9-inch pie plate.

TOP with layers of spinach, tomatoes, onions and olives; sprinkle with remaining 1/4 cup feta cheese. Cover.

REFRIGERATE several hours or until chilled. Serve with tortilla chips.

It’s my birthday and I will have cream cheese frosting if I want to! Most people think of cheesecake when they think of Philly, but I think of cream cheese frosting! In fact my two favorite desserts each include a thick layer of cream cheese frosting, red velvet cake and carrot cake. Try something more unique for your next birthday. Make one of the below cakes for a more unique birthday cake, or use one of the classic frostings below on your favorite flavor cake mix!

Cakes:

• Red Velvet Cake: Nothing says southern lovin’ like a big ole piece of red velvet cake. I love the dense, moist texture of this white cake turned red, with a deep layer of cream cheese frosting. The cocoa powder gives the cake a subtle chocolate taste, which tastes great with the tanginess of the cream cheese.
• Carrot Coconut Cake: Carrot cake is my all time favorite cake. I had it at my wedding, and my husband makes it every year for me on my birthday. I love the contrasting flavors of the spice cake, and cream cheese frosting. The coconut is a nice added texture and flavor, and the pineapple keeps the cake super moist. We usually sprinkle walnuts or toasted coconut around the sides of the cake to give it a more polished look. Oh how I love you carrot cake!
• Chocolate Banana Heaven Cake: This cake is the perfect compliment to a scoop of vanilla ice cream. With a light hint of coffee, this banana and chocolate cake aims to please. Topped with a decadent chocolate cream cheese frosting and decorated with gorgeous chocolate curls. This cake feeds the eyes and the stomach!

Frosting:

• Lemon Cream Cheese Frosting: Great for little cupcakes, this zesty frosting is sweet and refreshing. Also tastes great on lemon pound cake with fresh raspberries. It’s perfect for a great summer time birthday treat.
• Chocolate Crème Frosting: This frosting is great for a last minute birthday surprise. It only takes 10 minutes to make, and is yummy on devils food cake, or classic yellow cake. Mix just a few ingredients together, including Philadelphia cream cheese, marshmallow fluff, and cocoa powder for fluffy easy to spread frosting. Top your cake or cupcakes with mini white chocolate chips or mini m&ms for a cute added touch.
• Fluffy Coconut Frosting: Philly original, cool whip and flaked coconut is the base to this tropical frosting. Works great on carrot, white, or chocolate cake. Store you cake or cupcakes in the fridge to keep the frosting from getting a little too soft.

Stuff your face and your belly with these scrumptious stuffed recipes from Philadelphia cream cheese. Each of these savory and sweet dishes has a creamy, dreamy Philly cream cheese filling that is sure to make your mouth water.

• Crabmeat-Stuffed Mushrooms: Fresh, plump, and airy mushrooms are de-stemmed and stuffed with a crave-worthy mixture of rich lump crab meat, sliced green onion, buttery bread crumbs, and you guessed it original Philly cream cheese. These are great for parties or special occasions, but just as good for a special snack. Treat yourself with a nice glass of wine and these delicious stuffed-mushrooms straight from the oven.

• Cinnamon strawberry stuffed French toast: This may sound like a calorie over-load, but in fact this variation is generally more nutritious, and cuts some calories. It’s made with fat-free milk, light Philadelphia cream cheese (you could also use fat-free), whole wheat bread, and fresh strawberries. You could even take it a step-further in the healthier direction by using an egg substitute and honey or sugar-free jam in place of syrup.

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