29
Apr
Posted on 2009 under Appetizers |
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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 Rangoons or 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?
| 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened |
| 1 pkg. (8 oz.) KRAFT Pizzeria Shredded Mozzarella & Cheddar Cheese |
| 1/4 cup KRAFT Grated Parmesan Cheese |
| 1/2 tsp. dried oregano leaves |
| 2 cloves garlic, minced, divided |
| 1 Tbsp. butter or margarine, melted |
| 1 pizza crust (12 inch) |
| 1 cup pizza sauce, heated |
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| 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. |
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29
Apr
Posted on 2009 under Healthy Living |
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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.
| 3 medium zucchini, cut diagonally into 1/2-inch-thick slices |
| 2 medium yellow squash, cut diagonally into 1/2-inch-thick slices |
| 1 medium red onion, cut into wedges |
| 1 Tbsp. oil |
| 1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread |
| 1/3 cup fat-free milk |
| 1/4 cup KRAFT Grated Parmesan Cheese |
| 1/4 tsp. herb and spice blend seasoning |
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| 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. |
| SERVE sauce over vegetables just before serving. |
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27
Apr
Posted on 2009 under Snacks |
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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
| 1/2 cup milk |
| 3 oz. PHILADELPHIA Cream Cheese, cubed |
| 1 cup blueberries |
| 2 Tbsp. plus 1-1/2 tsp. sugar |
| 1/2 cup ice cubes |
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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
27
Apr
Posted on 2009 under Appetizers, Snacks |
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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
3 cups fresh basil leaves, washed, dried
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
24
Apr
Posted on 2009 under Side Dish |
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Prep Time: 15 min
Total Time: 1 hr 5 min
Makes: 8 servings, 1 cup each
Nutritional Information
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.
| 1 pkg. (1.4 oz.) TACO BELL® HOME ORIGINALS® Fajita Seasoning Mix |
| 1/3 cup water |
| 1 lb. boneless skinless chicken breasts, cut into thin strips |
| 4 large cloves garlic, minced |
| 2 Tbsp. chopped fresh cilantro |
| 1 large red onion, chopped |
| 1 small green pepper, chopped |
| 1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, cut into cubes |
| 1 lb. (16 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes |
| 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth |
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| COMBINE seasoning mix and water in medium bowl. Add chicken; toss to evenly coat. Refrigerate 30 min. |
| COOK garlic 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. |
| ADD cream 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. |
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24
Apr
Posted on 2009 under Healthy Living, Side Dish |
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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.
| 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened |
| 1 cup BREAKSTONE’S or KNUDSEN Sour Cream |
| 1 env. GOOD SEASONS Italian Dressing Mix |
| 1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained |
| 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided |
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| BEAT cream cheese, sour cream and dressing mix with mixer until blended. Add broccoli and 1-1/2 cups Cheddar cheese; mix well. |
| SPREAD into 9-inch pie plate. |
| BAKE 20 min. Sprinkle with remaining Cheddar cheese; bake 5 min. or until melted. Serve with NABISCO Crackers. |
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23
Apr
Posted on 2009 under Healthy Living |
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Getting chicken to be juicy and delicious can be daunting, but luckily, this Farmhouse Chicken recipe has great advice!
| 1/4 cup flour |
| 1/2 tsp. pepper |
| 4 small bone-in chicken breast halves (1-1/2 lb.), skin removed |
| 1/4 cup KRAFT Light Zesty Italian Dressing |
| 2 cups baby carrots |
| 1 onion, cut into wedges |
| 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided |
| 2 cups instant brown rice, uncooked |
| 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed |
| 2 Tbsp. chopped fresh 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
23
Apr
Posted on 2009 under Snacks |
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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!
