Philly’s FeedArchives for March, 2009
30 Mar
Prep Time: 10 min |
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These Triscuit Bruschetta Bites look so simple and tasty, don’t they?
Here’s what you need:
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| MIX tomatoes, mozzarella cheese, onions and dressing. |
| SPREAD each cracker with about 1 tsp. of the cream cheese; top with 1 tsp. of the tomato mixture. |
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Prep Time: 10 min |
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It’s Popeye’s veggie of choice! This dip goes great with different veggies!
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27 Mar
   
Prep Time: 30 min |
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Well, Wall Street is Rallying, but we’re all still feeling the pinch with the economy, and it’s always good to have something saved up for that “Rainy Day” and these are great!
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| MIX first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside. |
| SPREAD 1/5 of the spinach mixture along 1 short side of phyllo stack; fold in both long sides then roll up, starting at 1 of the short sides to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 more logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap. |
| FREEZE up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Place on baking sheet. Bake in 375°F-oven for 25 min. or until golden brown. Cool on baking sheet 5 min.; transfer to cutting board. Use serrated knife to cut each log into 6 slices. |
27 Mar
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Prep Time: 5 min |
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This snack looks really elegant right? It’s as simple as putting Philly cream cheese on a cracker! If you’re trying to stay away from red meat, this is the perfect afternoon treat!
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25 Mar
Prep Time: 10 min |
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One of the best things about making recipes, is the ability to create fun little things that put a smile on your face, even before you eat them. Today, it’s broccoli on a boat! These remind me of those little romantic boats in Italy, as your cruise gently down the river of romance. Seeing as I’m always too busy to take the vacation myself, I have to get away somehow!
Here’s what you’ll need:
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| MIX cream cheese and dressing until well blended. Spoon evenly over pepper slices. |
| TOP evenly with broccoli. |
25 Mar
See what the great things you can do with PHILADELPHIA Cream Cheese can get you? On National Television that’s where!
Take this example below. This is the awesome type of recognition we give our loyal and creative viewers! It’s all about making those simple moments personal, and special! Get creative with them! PHILADELPHIA Cream Cheese is way more than breakfast, as you can see, it goes great on crackers for a quick snack too! Here’s the winning submission that was sent by Daiana, and was featured in EXTRA with Mario Lopez! If you want in on the action check out the entry form.
Add us on Twitter to stay Updated on Future Contest!
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Prep Time: 15 min |
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| Take PHILADELPHIA Cream Cheese to the next level and try out this awesome Diner Special Meatloaf. Let me know how it comes out when you give it a go.
First things first, this is what you’ll need: |
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| PREHEAT oven to 375°F. Mix meat, barbecue sauce, bread crumbs and egg. Shape into loaf in 12×8-inch baking dish. |
| BAKE 55 minutes. Meanwhile, bring water to boil in medium saucepan. Add milk, butter and salt; stir in potato flakes. Add cream cheese; stir until completely melted. |
| SPREAD potato mixture over meatloaf; top with Singles. Bake an additional 5 minutes or until Singles begin to melt. |
24 Mar
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Awesome cream cheese also makes one very awesome (and quick) dessert dip, after school or work. Best of all you can use it as dip for fruit, crackers, cookies, and more!
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| MIX ingredients until blended. |
| SERVE with assorted NABISCO Cookies or cut-up fresh fruit. |
23 Mar
If you’ve been living in the real world, you’d notice that things are beginning to get a little tight around the funds area. Money is on the minds of almost everyone in America, so we don’t have the time or money to be constantly going out to restaurants to get our ‘tater fixins, so here’s a quick and fool-proof way to make restaurant style baked potatoes, minus the tip! It’s about making the ordinary moments special anyway.
Prep Time: 15 min
Total Time: 25 min
Makes: 2 servings
Here’s what you need:
1 large baking potato (about 10 oz.)
2 Tbsp. PHILADELPHIA Chive & Onion Cream Cheese Spread
2 Tbsp. BREAKSTONE’S or KNUDSEN Sour Cream
1/4 cup KRAFT Shredded Sharp Cheddar Cheese, divided
HEAT oven to 400ºF. Place potato on microwaveable plate. Prick in several places with fork. Microwave on HIGH 7 to 8 min. or until tender.
CUT potato in half lengthwise. Scoop flesh into bowl, leaving thin shells; mash with cream cheese spread, sour cream and 2 Tbsp. Cheddar. Spoon into shells; sprinkle with remaining Cheddar.
BAKE 10 min. or until cheese is melted and potatoes are heated through.
This Lemon-Blueberry dessert is awesome!
Prep Time: 15 min
Total Time: 5 hr 15 min
Makes: 24 servings
Here’s what you need:
40 NILLA Wafers, crushed (about 1-1/2 cups)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
4 eggs
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 pkg. (16 oz.) frozen blueberries, thawed, drained and divided
2 cups thawed COOL WHIP Whipped Topping
HEAT oven to 325°F. Mix wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13×9-inch pan. Bake 10 min.
BEAT cream cheese, remaining sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
BAKE 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Crush remaining berries. Top cheesecake with COOL WHIP and crushed berries just before serving.
EAT- it doesn’t rhyme with bake but that’s the way the cookie crumbles.
