Maybe you haven’t yet nailed down every detail of your epic Super Bowl Party. That’s understandable, you’ve still got loads of time. Let me just drop this little tidbit in your lap. Dessert. You’ll need dessert. Something small, compact and easily eaten on the couch in the living room. You’ll need cupcakes.
Go for these super crowd pleasers: Yellow Cupcakes (from a box mix… no one will know) with homemade Coconut Cream Cheese Frosting.
Mix up and bake off a basic yellow cake mix from the box. Let then cool on wire racks. When completely cool, frost with Coconut Cream Cheese Frosting.
Prep Time:10 min Total Time:10 min Makes:2-1/2 cups or 20 servings, 2 Tbsp. each
You can get the goodness of an entire baked potato in just one bite. Yea- an entire baked potato in one bite. Could the world get any better? No. No it can’t.
You’ll want to seriously consider these mini baked potatoes as your main Super Bowl appetizer. They’ll go great with the obscene amount of beer that is sure to be ingested.
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. BREAKSTONE’S or KNUDSEN Sour Cream
2 Tbsp. KRAFT 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.
Okay, I will admit it…I love pickles. I just love something about them! This recipe for pickle roll-ups appeals to me so much that at 9:20am, I am already thinking if I have everything I need to make it. With only three ingredients, you’ll have it ready in no time!
Prep Time:10 min Total Time:1 hr 10 min Makes:16 servings, 2 roll-ups each
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, cooked, crumbled
MICROWAVE all ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
SERVE with tortilla chips and cut-up fresh vegetables.
Trying to satisfy a boat load of football watchers this Superbowl Sunday? Sure, everyone loves a pizza, but pizzas might clash with the taco bar that you had planned. How about making a cheesy pizza dip instead of going for pizza as a main course?
Prep Time:10 min Total Time:12 min Makes:2 cups dip or 16 servings, 2 Tbsp. dip and 5 crackers each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup pizza sauce
1/2 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. each: chopped red and green peppers
1 tsp. Italian seasoning
RITZ Crackers
SPREAD cream cheese onto bottom of microwaveable 9-inch pie plate. Cover with pizza sauce; top with all remaining ingredients except crackers.MICROWAVE on HIGH 2 min. or until heated through.
I loved mornings when my Mom would make me a big bowl of hot cereal before I was shuttled off to school. Something about the warm, sweet and milky cereal seemed to make everything about the day more tolerable. Nowadays I like to create the same comfort before I rush off to work. This Cream of Wheat hot cereal recipe amazingly creamy, and fruit filled. Enjoy the morning!
3/4 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1/4 cup sugar
1/3 cup PHILADELPHIA Whipped Cream Cheese Spread
2 cups blueberries
BRING milk to boil in medium saucepan on high heat. Gradually add cereal and sugar, stirring constantly until well blended. Cook 3 to 5 minutes or until thickened, stirring constantly.
ADD cream cheese spread; cook until cream cheese spread is melted and mixture is well blended, stirring frequently.
ADD blueberries; stir gently until well blended. Serve immediately.
Tiramisu is absolutely one of my favorite desserts. Any time I see it on the dessert menu at my favorite Italian restaurant, I can’t help but order it with a steaming cup of coffee. In my book, there’s nothing better.
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP LITE Whipped Topping
1 tsp. unsweetened cocoa powder
ARRANGE 1 package of the ladyfingers on bottom of 13×9-inch baking dish. Dissolve combined coffee granules and 1 Tbsp. sugar in boiling water. Brush 1/2 cup of the coffee mixture onto ladyfingers in dish.
BEAT cream cheese in large bowl with electric mixer until creamy. Add 1/2 cup sugar; mix well. Stir in whipped topping.
SPREAD half of the cream cheese mixture over ladyfingers in dish; top with remaining ladyfingers. Brush with remaining coffee mixture; cover with remaining cream cheese mixture. Sprinkle with cocoa powder. Refrigerate at least 4 hours. Store leftovers in refrigerator.
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, cut into short strips
1/4 cup chopped fresh parsley
3 Tbsp. KRAFT Grated Parmesan Cheese
COOK pasta as directed on package, adding peas to the boiling water for the last 3 min.
MEANWHILE, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
DRAIN pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.
