29
May
Posted on 2009 under Main Dish |
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It’s finally Friday and you know what that means…traffic jams and people hurrying to get to their tables at bustling restaurants. Personally, I’d rather stay in with the family. The only question? What to cook! Well, if you’re a fan of three-cheese tortellini, then you’re going to be a fan of this Tortellini with Salmon & Dill dish. Just add cream cheese, milk, cucumbers, smoked salmon and dill– it’ll look like a five-star dish, all in the comfort of your own home.
Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings, 1 cup each
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup chopped cucumbers
3 oz. smoked salmon, cut into thin strips
2 tsp. chopped fresh dill
1 pkg. (9 oz.) refrigerated three-cheese tortellini, cooked, drained (2-1/2 cups)
PLACE cream cheese and milk in medium saucepan; cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.
ADD cucumbers, salmon and dill; mix well. Cook until heated through, stirring occasionally.
TOSS with the hot tortellini.
29
May
Posted on 2009 under Desserts, Snacks |
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There are days when you’re in the mood for something crispy and sometimes, something soft and cake-like. Great news! With these Raspberry Kisses, you can have it anyway you like! Serve immediately for a crispier texture or place them in an airtight container overnight for a cake-like delight.
Prep Time: 10 min
Total Time: 10 min
Makes: 2 doz. or 12 servings, 2 cookie sandwiches each
Nutritional Information
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| 48 NILLA Wafers |
| 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread |
| 1/4 cup seedless raspberry jam or preserves |
| 1 Tbsp. powdered sugar |
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| SPREAD 24 wafers each with 1 tsp. cream cheese spread; top each with 1/2 tsp. jam. |
| COVER with remaining wafers to make sandwiches. |
| SPRINKLE with sugar. Store leftovers in airtight container in refrigerator. |
29
May
Posted on 2009 under Appetizers |
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Who knew Cream Cheese and Dijon Mustard could make such an awesome combination? Just add cheddar and parmesan cheese, some walnuts and a clove of minced garlic and you’re good to go! Don’t forget to refrigerate for at least one hour before dipping your TRISCUIT Crackers in them!
| 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened |
| 1 cup KRAFT Shredded Cheddar Cheese |
| 1/2 cup KRAFT Grated Parmesan Cheese |
| 1/4 cup chopped PLANTERS Walnuts |
| 1 clove garlic, minced |
| 1 tsp. GREY POUPON Dijon Mustard |
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| BEAT all ingredients with electric mixer on medium speed until well blended; cover. |
| REFRIGERATE at least 1 hour. |
| SERVE as a spread on TRISCUIT Crackers. |
|
28
May
Posted on 2009 under Side Dish |
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Looking for a dish that is versatile enough to pair with your favorite barbecued meat, beef stew, chicken soup or even chili? This Corn Soufflé is it! For a special bonus, you can even add ¼ cup of sliced green onions along with the corn, muffin mix and eggs.
| 2 Tbsp. butter |
| 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed |
| 1 can (15-1/4 oz.) whole kernel corn, drained |
| 1 can (14.75 oz.) cream-style corn |
| 1 pkg. (8.5 oz.) corn muffin mix |
| 2 eggs, lightly beaten |
| 1 cup KRAFT Shredded Cheddar Cheese |
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| PREHEAT oven to 350ºF. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add cream cheese; continue microwaving 15 sec. or until cream cheese is softened; stir until well blended. Add both corns, muffin mix and eggs; mix well. |
| POUR into greased 13×9-inch baking pan; sprinkle with Cheddar cheese. |
| BAKE 40 min. or until golden brown. Cool slightly. |
28
May
Posted on 2009 under Desserts |
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My refrigerator always has an assortment of juices. Especially with the warm weather here to stay, a nice, cool beverage is always a pleasure. If you happen to have a bottle of cranberry raspberry juice/drink, low-fat vanilla yogurt, 1/3 Less Fat than Cream Cheese and a working blender, then you’re in for a cool surprise!
| 2 cups cranberry raspberry drink |
| 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese |
| 1 cup vanilla low-fat yogurt |
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| PLACE cranberry raspberry drink and cream cheese in blender or food processor; cover. Blend until smooth. |
| ADD yogurt; cover. Blend until smooth. |
| SERVE over ice cubes, if desired. |
28
May
Posted on 2009 under Healthy Living, Main Dish |
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My afternoons go by too quickly because I always have my hands tied with some sort of errand around the house! Speaking of ties, this bow-tie pasta dish is great when you’re on-the-go but won’t opt for ‘to-go.’ Feel free to get creative and substitute with your favorite veggies.
| 3 cups whole wheat farfalle (bow-tie pasta), uncooked |
| 1 lb. boneless skinless chicken breasts, cut into bite-size pieces |
| 3 slices OSCAR MAYER Bacon, cooked, crumbled |
| 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained |
| 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed |
| 1/2 cup water |
| 1/4 tsp. pepper |
| 3 Tbsp. KRAFT Grated Parmesan Cheese |
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| COOK pasta as directed on package. |
| MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until chicken is done, stirring occasionally. Add bacon, tomatoes, cream cheese, water and pepper; mix well. Cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. |
| DRAIN pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan. |
Makes: 
Prep Time: 
