1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/4 cup creamy peanut butter
1/3 cup sugar
1 egg
1 square BAKER’S Semi-Sweet Chocolate, melted
HEAT oven to 325ºF. Mix cookie crumbs and butter; press firmly onto bottom of 8-inch square pan. Set aside.
BEAT Neufchatel cheese, peanut butter and sugar with mixer until blended. Add egg; mix just until blended. Spoon over crust. Bake 18 to 20 min. or until center is almost set; cool.
DRIZZLE chocolate over cheesecake in criss-cross pattern. Refrigerate 5 min. before cutting to serve.
2pkg.(8 oz. each)PHILADELPHIA Cream Cheese, softened
2 tsp.vanilla
1/2cupBREAKSTONE’S or KNUDSEN Sour Cream
2 eggs
1cupapple pie filling, divided
1/2cupPLANTERS Walnut Pieces, divided
1/2cuptoffee bits, divided
HEAT oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.
3/4 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
HEAT oven to 375ºF. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel cheese; cook 2 min. or until melted. Stir in beans and tomatoes.
SPOON 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover with foil.
BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.
If you think cheesecakes are too boring, then why not mix it up a little bit with some fresh fruit, pudding, and a whole lot of variety in a bowl! I love how you can exactly see the layers, it’s like art!
Prep Time:20 min Total Time:4 hr 20 min Makes:14 servings, 2/3 cup each
2cupsthawedCOOL WHIP LITE Whipped Topping, divided
2cupsfrozen pound cake cubes (1 inch)
1squareBAKER’S Semi-Sweet Chocolate
COMBINE berries and sugar; refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1-1/2 cups COOL WHIP.
SPOON half the Neufchatel cheese mixture into 2-1/2-qt. bowl. Top with layers of cake, berries and remaining Neufchatel cheese mixture. Refrigerate 4 hours.
MELT chocolate; drizzle over trifle. Top with remaining COOL WHIP.
1pkg.(19 to 21 oz.)brownie mix (13×9-inch pan size)
1pkg.(8 oz.)PHILADELPHIA Cream Cheese, softened
1/3cupsugar
1egg
1/4cuppeanut butter
1/2tsp.vanilla
1-1/2cupsthawedCOOL WHIP Whipped Topping
20maraschino cherries
PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.
4slicesOSCAR MAYER Center Cut Bacon, cut into 1/2-inch pieces
1onion, chopped
2lb.Yukon goldpotatoes (about 6), thinly sliced
1cupKRAFT Shredded Cheddar Cheese
6Tbsp.BREAKSTONE’S or KNUDSEN Sour Cream
COOK bacon in large nonstick skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving 3 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to skillet; cook and stir 5 min. Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.
TOP with cheese and bacon; cook, covered, 1 to 2 min. or until cheese is melted.
4oz.(1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, cubed
Zest and juice from 1lemon
1lb.cooked cleaned large shrimp
1/4cupKRAFT Grated Parmesan Cheese
COOK pasta as directed on package, adding asparagus to boiling water for the last 3 min.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium heat. Stir in cream cheese and juice until blended. Add shrimp; cook on low heat 5 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add shrimp mixture; toss to coat. Sprinkle with Parmesan and zest.
One of the toughest things about being a parent is finding the right snacks.These Watermelon Popscan be made with the help of your kids!It’s always fun finding ways to spend some quality time with the kids, especially when they get such a tasty treat at the end!
Prep Time:35 min Total Time:4 hr 35 min Makes:16 servings
MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
BEAT cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.
If there’s one thing that I just absolutely love, is entertaining with friends and family. The only thing I like more, is making an impressive dish that will please every pallette. This Angel Chicken recipe has a blend of Angel hair Pasta, white wine, and a hint of Mushroom soup to compliment the flavors. An Italian beauty!
Prep Time:5 min Total Time:4 hr 5 min Makes:5 servings, 1 cup each
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley
BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.
Need to sweeten up a table? Try this. This deliciously creamy cheesecake, carefully adorned with fresh raspberries, is flavored with just a hint of white chocolate.
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). Beat 1/4 cup of the sugar, the butter and 1/2 tsp. of the vanilla in small bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until well blended after each addition. Press firmly onto bottom of pan; prick with fork. Bake 25 min. or until edge is lightly browned.
BEAT cream cheese, remaining 1/2 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
BAKE 55 min. to 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. Top with the raspberries just before serving. Store leftover cheesecake in refrigerator.
