As promised, here’s our latest television commercial before it hits the air! Check out the cool new song that was created just for PHILLY in this EXCLUSIVE sneak peak of our new TV spot:
With Labor Day Just around the corner, we thought it fitting to bring out some of our top grilling recipes for your holiday weekend! Here is a recipe for making great Stuffed Fiesta Burgers!
Prep Time:15 min Total Time:33 min Makes:4 servings
1/2cupTACO BELL® HOME ORIGINALS® Thick ‘N Chunky Medium Salsa
1avocado, cut into 8 slices
MIX meat and seasoning mix; shape into 8 thin patties. Mix cream cheese spread and Cheddar; spoon about 2 Tbsp. onto center of each of 4 patties. Top with remaining patties; pinch edges together to seal.
GRILL 7 to 9 min. on each side or until burgers are done (160°F.)
We’re super excited about our new print campaign so we wanted to share it with you before it went to press. Next week, you should start seeing these “Spread PHILLY” advertisements in some of your favorite magazines like Real Simple, Country Living, Martha Stewart Living, Ladies Home Journal and Oprah! Of course, we wanted to give our readers the inside scoop so we’re posting these advertisements one week early as an EXCLUSIVE sneak peak.
We hope you like what you see! Stay tuned for our latest television ad. We’ll be posting that here a little later today!
Keep those brown bag lunches exciting by mixing up the menu every now and then. Here’s a simple recipe for Easy Turkey-Tortilla Roll-Ups that will brighten anybody’s lunchtime. Not only are these roll-ups great for lunchtime, slice them up into smaller portions and they make a tasty after school treat.
Prep Time:5 min Total Time:5 min Makes:12 servings
This week has been full of tasty chicken and seafood dishes. These recipes are great for entertaining or for regular dinnertime/lunchtime dish ideas. From chicken skillets to exotic red snapper, there’s a delicious recipe for everyone! Click on the picture to check out this week’s winning chicken and seafood dishes:
Squeeze the most out of the remaining days of summer by enjoying this Tropical Fruit Parfait with Passion Fruit Sauce. Loaded with pineapples, passion fruit, mangos, papayas, and pomegranate, this treat is the perfect way to celebrate the end of summer. Here’s a tip for selecting passion fruit: choose large, heavy firm fruit with a deep purple color. When ripe, it will be relatively light in weight. The fruit will feel “hollow” and look dimpled and wrinkled. Inside, the soft flesh will be a golden color flecked with edible black seeds.
2largemangos, peeled, pitted and cut into 1/2-inch cubes (3 cups)
2largepapayas, peeled, seeded and cut into 1/2-inch cubes (3 cups)
1-1/2cupsthawedCOOL WHIP Whipped Topping
1-1/2cupspomegranate seeds
CUT off small ends of passion fruit. Scoop out pulp into mesh strainer placed over blender container. Press pulp with back of large spoon to extract juice into blender container. Add cream cheese and sugar to blender; cover. Blend until smooth; set aside.
SPOON 1/4 cup of the pineapple chunks into each of 12 parfait or dessert glasses. Cover with layers of 1 Tbsp. cream cheese mixture, 1/4 cup mango cubes, additional 1 Tbsp. cream cheese mixture and 1/4 cup papaya cubes. Top each with 2 Tbsp. each whipped topping and pomegranate seeds.
SERVE immediately. Or, refrigerate until ready to serve.
If you’re inviting a few folks over for a weekend brunch, then I highly suggest you make these Creamy No-Fail Omelets. Personally, anything with “no-fail” in the title of a recipe is an instant winner in my kitchen! And even better, this fantastic omelet only takes about 15 minutes to prepare. If your friends or family have a favorite savory PHILADELPHIA Cream Cheese Spread, feel free to use it with this recipe. Enjoy!
Prep Time:10 min Total Time:15 min Makes:2 servings, 1/2 omelet each
1/4of an 8-oz. pkg. (2 oz.) PHILADELPHIA Cream Cheese
4eggs
2Tbsp.water
2Tbsp.KRAFT Shredded Cheddar Cheese
1Tbsp.thinly slicedgreen onions
1tsp.butter
MICROWAVE cream cheese in bowl on HIGH 10 sec. to soften. Add eggs and water; beat with wire whisk until well blended. (Small pieces of cream cheese will remain.) Stir in shredded cheese and green onions.
MELT butter in small nonstick skillet on medium heat. Add egg mixture. Cook 3 to 4 min. or until set, lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath to cook. When egg mixture is set but top is still slightly moist, slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half.
SLIDE or flip omelet onto serving plate; cut in half to serve.
It’s nice to experience an exotic dish every now and then. It’s like a dinnertime culinary adventure! This beyond ordinary Red Snapper in Coconut Sauce recipe is a great way to kick off your dinnertime expedition because this is a traditional dish of the Garifuna people of Dangriga, Belize. Beware when handling fresh chili peppers. Be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the peppers. If you don’t like spicy food, substitute 1/2 of a small green bell pepper for the habanero pepper. Enjoy!
Prep Time:10 min Total Time:40 min Makes:6 servings
1 habaneropepper, seeded, deveined and thinly sliced
1mediumonion, thinly sliced
1mediumredbell pepper, chopped
2oz.(1/4 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, cubed
SCORE fish on both sides with shallow cross-cuts. Heat dressing in large skillet on medium heat. Add fish; cook 6 to 8 min. on each side or until fish is lightly browned on both sides and flakes easily with fork. Remove fish from skillet to serving platter; keep warm.
ADD coconut milk, habanero pepper and onions to skillet. Cook on medium-low heat 10 min. or until coconut milk is reduced by half (about 3/4 cup). Add red peppers and cream cheese; cook until cream cheese is melted, stirring frequently.
What takes 3 steps, sports black and white colors, and tastes totally delicious? This Cookies & Cream Freeze of course! That wasn’t a riddle, it’s the truth! If you forget the recipe, just remember these three words in order: melt, beat, spread. Easy! If you’re planning on showing off this freeze to your friends and family, don’t forget to drizzle serving plates with additional melted BAKER’S Semi-Sweet Chocolate for a spectacular, yet simple, dessert presentation.
Prep Time:30 min Total Time:3 hr 30 min Makes:12 servings, one piece each
MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2×4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.
BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.
SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.
Prep Time: 15 min
