Archives for May, 2009
21 May
| Prep Time: 15 min Total Time: 15 min Makes: 22 servings, 2 topped bread slices each |
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| SPREAD each bread slice with about 1 tsp. cream cheese spread. |
| TOP evenly with pickles and red pepper strips. |
| SPRINKLE evenly with green and yellow peppers. |
20 May
 
Prep Time: 10 min |
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| MIX cream cheese and garlic until well blended. |
| SPREAD onto bottom of shallow serving bowl or 9-inch pie plate or onto serving plate; top with tomatoes, onions and Cheddar cheese. Cover and refrigerate several hours or until chilled. |
| SERVE as a dip with the crackers. |
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Prep Time: 20 min |
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| LINE 24 miniature muffin cups with liners. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in COOL WHIP. |
| SPOON into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 Tbsp. pudding mixture into each cup; stand wafer in cup. Freeze 2 hours or until firm. |
| PEEL liners off bonbons. |
| MELT dipping chocolate as directed on pkg.; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Let stand until chocolate is firm. Keep frozen. |
Prep Time: 15 min
Total Time: 35 min
Makes: 12 servings, 1/2 cup each
Nutritional Information
Ingredients
1-1/2 lb. sweet potatoes, peeled, quartered
1-1/2 lb. white potatoes, peeled, quartered
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup milk, divided
4 slices OSCAR MAYER Bacon, cooked, drained and crumbled
1 Tbsp. brown sugar
2 green onions, chopped
1 tsp. salt
Instructions
PLACE potatoes in large saucepan; add enough water to completely cover. Bring to boil on high heat. Reduce heat to medium; simmer 15 min. or until potatoes are fork-tender. Drain potatoes; place sweet potatoes in one bowl and white potatoes in a separate bowl.
MASH sweet and white potatoes until light and fluffy, gradually adding half of the cream cheese and milk to each. Stir bacon and brown sugar into mashed sweet potatoes; stir green onions into mashed white potatoes. Season with salt.
SPOON mashed sweet and white potatoes alternately side by side in large casserole dish; swirl with spoon without blending in completely.
20 May
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Prep Time: 10 min |
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| HEAT dressing in large skillet on medium-high heat. Add chicken; cook 10 min. on each side or until done (165ºF). Meanwhile, blend milk and cream cheese in blender until smooth. |
| TRANSFER chicken to plate; cover to keep warm. Add cream cheese mixture and lemon juice to skillet; cook 2 min. or until heated through, stirring occasionally. Stir in zest and grapes. |
| SPOON sauce over chicken; top with parsley. |
18 May
Prep Time: 15 min |
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| PREHEAT oven to 400ºF. Combine coating mix and chipotle powder in shaker bag. Use to coat chops as directed on package. Place in 15x10x1-inch foil-lined baking pan. |
| BAKE 15 min. or until cooked through (160ºF). Meanwhile, cook cauliflower in boiling water in large saucepan 6 to 8 min. or until tender; drain well. Return to saucepan. Mash with hand potato masher until smooth. Add cream cheese and garlic; stir until cream cheese is melted and mixture is well blended. |
| SPOON 1/2 cup of the cauliflower mixture onto each of eight serving plates; top with one of the chops. Sprinkle with onions. |
| Prep Time: 30 min Total Time: 41 min Makes: About 4 doz. or 24 servings, 2 cookies each |
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| PREHEAT oven to 375°F. Beat cream cheese, butter and sugar in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Combine flour, baking soda and salt. Gradually add to cream cheese mixture, beating until well blended after each addition. Stir in dates, chopped walnuts and cherries. |
| DROP rounded tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Top each with a walnut half. |
| BAKE 9 to 11 min. or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. |
18 May
| Prep Time: 20 min Total Time: 3 hr 20 min Makes: 8 servings |
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| STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold nectar. Remove 1-1/2 cups of the gelatin; set aside for later use. (Do not refrigerate.) Pour remaining gelatin into 8 individual dessert dishes. Refrigerate 1 hour or until set but not firm. (Gelatin should stick to finger when touched.) |
| BEAT cream cheese in medium bowl until creamy. Gradually add reserved 1-1/2 cups gelatin, beating until well blended. Spoon over gelatin in dishes. |
| REFRIGERATE 2 hours or until firm. Store leftover desserts in refrigerator. |
Prep Time: 10 min Total Time: 30 min Makes: Makes 4 servings. |
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| HEAT dressing in large saucepan on medium-high heat. Add onions; cook and stir 10 min. or until lightly browned and tender. |
| ADD coconut milk and cream cheese; stir with wire whisk until well blended. Add tomatoes, cilantro and parsley; stir. Bring to boil. |
| STIR in mussels; cover. Reduce heat to medium-low; simmer 5 to 6 min. or until all mussels have opened. (Discard any unopened mussels.) Serve over rice. |
15 May
| Prep Time: 10 min Total Time: 3 hr 10 min Makes: 36 servings, 2 pieces each |
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| SPREAD tortillas evenly with cream cheese; sprinkle with peppers. Top with meat; roll up. Cover. |
| REFRIGERATE several hours or until chilled. |
| CUT each roll-up into 6 (1-inch-thick) slices. Serve with TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, if desired. |
