I’m a very social person, so I have people over A LOT! One of the toughest things about being a good host, is having good snacks. I’ve come to learn (the hard way) that going simple is the best way. Sure, sometimes it’s fun and appropriate to go all out and make Gourmet appetizers like Crab Rangoonsor Cream Cheese Sushi, but keeping it simple is also appropriate for simple occasions. My friends love their Pizza wedges on game days or simple get-togethers. How about you?
PREHEAT oven to 400°F. Mix cheeses, oregano and half of the garlic until well blended.
MIX remaining garlic with butter; brush onto pizza crust. Place on baking sheet; top with the cheese mixture.
BAKE 10 to 12 min. or until cheese is melted and crust is golden brown. Cut pizza in half, then cut each half into 12 thin wedges. Serve with pizza sauce for dipping.
Definitely one of the cutest recipes I’ve ever come across. This one is great for kids (but that doesn’t mean you can’t enjoy one of these!). Not only is it a cute idea, but it helps get the kids to eat their veggies in a fun way. Best of all, it’s a cinch to make for afterchool or you can even teach the kiddies how to make them, for when they go on a field trip. Try it out, let me know their reaction!
8celery stalks, each cut into 3 pieces (3 to 4 inches each)
Having a healthy diet has been one of my biggest priorities when it comes to my lifestyle. When I found this Zucchini with Parmesian Sauce, I almost flipped! It has my favorite veggies, and my favorite sauce! Let me know what you think.
3mediumzucchini, cut diagonally into 1/2-inch-thick slices
2mediumyellow squash, cut diagonally into 1/2-inch-thick slices
COOK and stir zucchini, squash and onion in hot oil in large skillet 5 to 7 min. or until vegetables are crisp-tender.
MEANWHILE, mix remaining ingredients in small saucepan; cook on low heat until cream cheese spread is completely melted and mixture is heated through, stirring occasionally.
I really love smoothies, that’s no big secret. What’s also not a big secret is that they can get pretty expensive. Depending on where you go, these cups of creamy goodness can put a dent in your wallet. This is why I’ve decided to make my own Blueberry Cheesecake Smoothie. It has all of the creamy sweetness of a smoothie, with a hint of cheesecake (my fave), and you don’t even have to wait in line! These are great for parties, or just a mid-afternoon snack.
Prep Time:5 min Total Time:5 min Makes:2 servings, about 1 cup each
BLEND first 4 ingredients in blender until smooth.
ADD ice; blend until thickened. Serve immediately
I like to substitute the sugar with honey sometimes and it comes out great! If you’ve got any hints or tips for making this, or any of our other great recipes, we want to hear from you. Please use the comment box below to drop us a line, and we will do our best to include your suggestions on the site. Besides it already being on the page in the comments
This is one of the most popular favorites by readers for a long time, and with good reason! I love this, not only because the sound of Pesto Crostini sounds like mini pizza crust, but because it’s so easy and delicious. Not only that, but it’s extra cheesy! You all know how I love my cheese, so give these a try and let me know how you like them!
Prep Time:20 min Total Time:20 min Makes:16 servings, 2 slices each
1/3 cup KRAFT Classic Italian Vinaigrette Dressing
1/3 cup KRAFT Grated Parmesan Cheese
32 baguette slices (1/4-inch thick), toasted
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese
PLACE basil leaves, dressing and 1/3 cup Parmesan cheese in food processor or blender container; cover. Process until well blended.
SPREAD baguette slices evenly with cream cheese spread, then with pesto mixture.
SPRINKLE evenly with 1/4 cup Parmesan cheese.
Storage Know-How
Wrap stems of basil in a damp paper towel and refrigerate in a plastic bag up to 4 days. Or, place the bunch, stems down, in a glass of water with a plastic bag over the leaves and refrigerate as directed.
Jazz It Up
To make a black olive pesto, prepare as directed, adding 1/2 cup pitted black olives to the food processor container with the basil.
If you’ve got any hints or tips for making this, or any of our other great recipes, we want to hear from you. Please use the comment box below to drop us a line, and we will do our best to include your suggestions on the site. Besides it already being on the page in the comments
One of my all time favorite soups… Santa Fe Chicken! The Fajita Seasoning really gives this soup a dash of flavor, and the cream cheese makes it extra delicious and creamy.
1pkg.(1.4 oz.)TACO BELL® HOME ORIGINALS® Fajita Seasoning Mix
1/3cupwater
1lb.boneless skinless chicken breasts, cut into thin strips
4largeclovesgarlic, minced
2Tbsp.choppedfresh cilantro
1largered onion, chopped
1smallgreen pepper, chopped
1pkg.(8 oz.)PHILADELPHIA Fat Free Cream Cheese, cut into cubes
2cans(14.5 oz. each)fat-free reduced-sodium chicken broth
COMBINEseasoning mix and water in medium bowl. Add chicken; toss to evenly coat. Refrigerate 30 min.
COOKgarlic and cilantro in large nonstick saucepan sprayed with cooking spray on medium-high heat 1 min. Stir in chicken mixture, onions and peppers; cook 10 min. or until chicken is done, stirring frequently.
ADDcream cheese, VELVEETA and broth; mix well. Cook on medium heat until cream cheese and VELVEETA are completely melted and chicken mixture is heated through, stirring occasionally.
It’s a little brisk here today, and I was thinking how nice it would be to have something warm and creamy. Then I thought about how I’m trying to be more health-conscious, then it hit me! Broccoli Dip! I love the taste of Cheese and Broccoli together, it’s one of those pairings that just “click” for me.
1pkg.(8 oz.)PHILADELPHIA Cream Cheese, softened
1cupBREAKSTONE’S or KNUDSEN Sour Cream
1env.GOOD SEASONS Italian Dressing Mix
1pkg.(10 oz.)frozen chopped broccoli, thawed, well drained
4oz.(1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
2Tbsp.choppedfresh parsley
MIX flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken; add carrots, onions and 1 cup broth. Cover; simmer on medium-low heat 20 min. or until chicken is done (165°F).
MEANWHILE, cook rice as directed on package; spoon onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
ADD cream cheese and remaining broth to skillet; cook on high heat until cream cheese is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.
If you’ve got any hints or tips for making this, or any of our other great recipes, we want to hear from you. Please use the comment box below to drop us a line, and we will do our best to include your suggestions on the site. Besides it already being on the page in the comments
This is a genius idea! I love my BLT, and now with this great philly snack, I can have my BLT on the go! It’s a great pick me up, and perfect if you’re in the middle of something and just want a quick snack!
