Love My Philly

How does a nice creamy bowl of Parmesan Mashed Potatoes sound? Try it for yourself and let me know how you like it.
Prep Time: 10 min
Total Time: 35 min
Makes: 10 servings, 1/2 cup each

Nutritional Information

Here’s what you need:

2 lb. red potatoes (about 8), cut into 1/2-inch chunks
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1/2 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
3 Tbsp. KRAFT Grated Parmesan Cheese

PLACE potatoes in large saucepan. Add broth; cover. Bring to boil on high heat; simmer on medium heat 15 min., stirring after 8 min. Uncover; stir potatoes. Simmmer, uncovered, 5 to 6 min. or until potatoes are tender and most of broth is absorbed.

ADD cream cheese. Reduce heat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream and Parmesan; mash until potatoes are smooth and heated through.

Check it out:

Prep Time: 20 min

Total Time: 50 min

Makes: 6 servings

Nutritional Information

Here’s the breakdown of what you need:

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese
6 lasagna noodles, cooked, drained
2 cups spaghetti sauce
HEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until well blended; spread onto noodles. Roll up tightly.

PLACE, seam-sides down, in 9-inch sq. baking dish; top with sauce and remaining cheeses.

BAKE 30 min. or until heated through.

Prep Time: 10 min
Total Time: 2 hr 45 min
Makes: 16 servings

Nutritional Information

Here’s what you’ll need:

1 pkg. (2-layer size) white cake mix
2 squares BAKER’S Unsweetened Chocolate, melted
1 Tbsp. red food coloring
1 pkg. (8 oz.) 1/3 Less Fat Neufchatel PHILADELPHIA Cheese, softened
1/2 cup (1 stick) butter or margarine, melted
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1/2 cup chopped PLANTERS Pecans

PREPARE and bake cake mix as directed on package for 2 (9-inch) round cake layers, adding chocolate and food coloring with water, eggs and oil; cool completely.

BEAT cream cheese and butter with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Stir in pecans.
FILL and frost cake layers with cream cheese frosting.

Turnovers have gotten such a bad name since the economy has been wreaking havoc on jobs, but I remember when the word “Turnover” would put a smile on my face. That’s why I’m trying to shine a positive light on these delicious desserts!

Prep Time: 15 min
Total Time: 35 min
Makes: 9 servings
Nutritional Information

Ingredients

1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/2 cup PHILADELPHIA Cream Cheese Spread
1/4 cup sugar
1 Granny Smith apple, peeled, cored and chopped
1/3 cup PLANTERS Pecan Pieces, toasted
1 egg, lightly beaten

Instructions

PREHEAT oven to 400°F. Roll out pastry on lightly floured surface to 14-inch square; cut into 9 equal squares.

MIX cream cheese spread and sugar in medium bowl until well blended. Add apples and pecans; mix well. Spoon evenly onto centers of pastry squares. Brush edges of pastry with egg. Fold each square diagonally in half to form triangle; press edges firmly together until completely sealed. Brush tops with remaining egg.

BAKE 10 minutes. Reduce oven temperature to 375°F. Continue baking 10 minutes or until turnovers are slightly puffed and golden brown. Cool 5 minutes before serving.

I like to curl up on my comfy couch with my favorite PJs and Slippers with a warm plate of my favorite crepes.

Just follow these easy instructions!

Prep Time: 20 min
Total Time: 1 hr 10 min
Makes: 8 servings

Nutritional Information
You need:

3 eggs
1 cup milk
2/3 cup flour
1/2 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 tsp. grated lemon peel
2 tsp. lemon juice
1 cup strawberry preserves
2 Tbsp. dry white wine

BEAT eggs and milk in medium bowl with wire whisk until well blended. Add flour and salt; mix well. Let stand 30 min. Heat lightly greased 8-inch skillet on medium heat until hot. For each crepe, pour 1/4 cup of the batter into skillet. Cook until lightly browned on both sides.
BEAT cream cheese, sugar, lemon peel and juice until well blended. Spread 2 rounded tablespoonfuls of the cream cheese mixture onto each crepe; fold into quarters.
MIX preserves and wine in small saucepan; cook on low heat until well blended, stirring constantly. Spoon over crepes.

Prep Time: 20 min
Total Time: 4 hr 35 min
Makes: 14 servings

Nutritional Information

This is what you need:

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
6 squares BAKER’S Semi-Sweet Chocolate, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1/2 cup milk
1/4 cup PLANTERS Sliced Almonds, toasted
BEAT cream cheese and sugar with mixer until blended. Stir in 1-1/2 cups COOL WHIP with whisk; spread 2 cups onto bottom of 8×4-inch loaf pan lined with plastic wrap.
MELT 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.
MICROWAVE remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.
INVERT dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

Now that Spring is right around the corner, it’s time for some new ideas! I’ve never made a Garden Vegetable sandwich before, but I think It’ll be great for that afternon picnic with friends and family.

Prep Time: 10 min
Total Time: 22 min
Makes: 4 servings

Nutritional Information

Here’s how to put this one together. You’re going to need:
2 slices red onion (1/4 inch thick)
2 portobello mushroom caps (4-inch diameter)
4 slices zucchini (1/2 inch thick)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
4 whole wheat rolls, split
1/4 cup PHILADELPHIA 1/3 Less Fat Cream Cheese with Garden Vegetables
1 tomato, cut into 4 slices
4 KRAFT 2% Milk Pepperjack Singles

HEAT grill to medium. Grill vegetables 5 to 7 min or until crisp-tender, turning and brushing occasionally with dressing. Meanwhile, grill rolls, cut-sides down, 1 to 2 min. or until lightly toasted.

REMOVE vegetables and rolls from grill. Cut mushrooms into thin strips. Separate onions into rings. Spread rolls with cream cheese; fill with grilled vegetables, tomatoes and 2% Milk Singles.

One of our good friends on Twitter (cakeandcommerce) had a great idea, she suggested we do something with PHILADELPHIA cream cheese and pizza. Well we decided to take it up a notch! We decided to make a Spring Veggie Pizza Appetizer, seeing as Spring time is coming. This incorporates Linsey’s idea as well as making a health conscious appetizer! Thanks Linsey!

Prep Time: 20 min
Total Time: 2 hr 35 min
Makes: 32 servings

Nutritional Information

Here’s what you need:

2 pkg. (8 oz. each) refrigerated crescent dinner rolls
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup MIRACLE WHIP Dressing
1 tsp. dill weed
1/2 tsp. onion salt
1 cup each chopped sugar snap peas and quartered cherry tomatoes
1/2 cup each sliced radishes, chopped yellow peppers and shredded carrots
3 green onions, chopped

UNROLL dough; separate into 4 rectangles. Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal.

BAKE 11 to 13 min. or until golden brown; cool.
MIX cream cheese spread, dressing, dill weed and onion salt until well blended; spread onto crust. Top with remaining ingredients. Refrigerate 2 hours.

Just look at it!
Prep Time: 15 min
Total Time: 5 hr 5 min
Makes: 24 servings, 1 piece each

Nutritional Information
1 pkg. (2-layer size) white cake mix, divided
4 eggs, divided
3 Tbsp. oil
2/3 cup packed brown sugar, divided
2 bananas, sliced
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. lemon juice
1-1/2 cups milk
1-1/2 cups thawed COOL WHIP Whipped Topping
HEAT oven to 300ºF. Reserve 1 cup dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup sugar with mixer. (Mixture will be crumbly.) Press onto bottom and 1 inch up sides of greased 13×9-inch baking pan; top with bananas.

BEAT cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. (Batter will be very thin.) Pour into crust.

BAKE 45 to 50 to min. or until center is almost set. Cool. Refrigerate 4 hours. Top with COOL WHIP. Refrigerate leftovers.

Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings

Nutritional Information

This is what you need:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
24 NILLA Wafers, coarsely chopped
1-1/2 cups mixed blueberries and sliced fresh strawberries
BEAT cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.
LAYER half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
TOP with remaining COOL WHIP.