If you’re looking for an awesome pairing for your grilled chicken, or fried steak, look no further. Include some delicious greens by making this Creamed Spinach Casserole. It’s a versatile dish that goes great with many dinner favorites! Another winning factor about this casserole is that it requires simple ingredients and has easy instructions. Don’t take my word for it, try it soon!
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings
2 bags (9 to 10 oz. each) fresh spinach leaves
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/4 cup fat-free milk
3/4 tsp. lemon pepper seasoning
Instructions
PREHEAT oven to 350°F. Empty spinach into a large colander. Pour boiling water over the spinach until wilted. Squeeze the spinach to remove excess moisture; place on cutting board and coarsely chop.
MIX remaining ingredients in large bowl. Stir in spinach. Spoon into greased 1-quart baking dish.
You don’t have to choose between two delicious baked goods for this cake. Combine all the taste of a regular brownie with a classic cheesecake and make yourself a Brownie Bottom Cheesecake. With a two color scheme, this cheesecake not only looks great, but tastes awesome. It’s the best of both worlds—the brownie and cheesecake worlds, that is!
Prep Time: 40 min
Total Time: 5 hr 40 min
Makes: 16 servings
4 squares BAKER’S Unsweetened Chocolate
1/2 cup (1 stick) butter or margarine
2-1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
Instructions
PREHEAT oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.
ADD 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.
BEAT cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)
BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.
Here’s another classy party bite that’s bound to cause a stir (the good kind) at your next soiree. Serve these Toasted Feta & Beet Bites to a group of party-goers for a fun time. Keep in mind that spinach leaves hold a lot of dirt, so clean them thoroughly before using. Just fill a large bowl with cold water and add the spinach. Swish around to loosen the dirt and grit, then remove spinach from water; empty the water. If necessary, repeat two or three times using clean water until spinach is clean.
Prep Time: 25 min
Total Time: 25 min
Makes: 24 servings, 1 topped toast slice each
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1 Tbsp. GREY POUPON Dijon Mustard
1 can (15 oz.) sliced beets, drained
1/4 cup chopped red onions
1 loaf (24 inch) French bread, cut into 1-inch-thick slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
24 fresh baby spinach leaves, stems removed
Instructions
PREHEAT broiler. Mix dressing and mustard with wire whisk until well blended. Place beets and onions in medium bowl. Add half of the dressing mixture; toss to coat.
BRUSH bread slices with remaining dressing mixture. Place on baking sheet. Broil 2 to 2-1/2 min. or until lightly toasted.
MIX cream cheese and feta cheese until well blended. Spread onto toast slices just before serving; top with the beets and spinach.
Sometimes, a splash of citrus can make a big difference in a dish. This Citrus Black Bean Spread is one of those dishes. The lemon juice gives the black beans a delightful taste that goes great with crackers. If you’re not a fan of lemons, just substitute it with lime juice and lime peel. Yum!
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 tsp. lemon juice
1/2 tsp. grated lemon zest
1/4 cup finely chopped red pepper
36 TRISCUIT Hint of Salt Crackers
Instructions
PLACE beans, cream cheese, lemon juice and lemon peel in blender or food processor container; cover. Blend until smooth. Place in bowl. Stir in red pepper; cover.
REFRIGERATE at least 1 hour for flavors to blend.
SPREAD 1 tsp. of the bean mixture onto each cracker.
Biscuits make a superb pairing for so many dishes—fried chicken, mashed potatoes, steak just to name a few! Make these Easy-Bake Cheddar Biscuits for any dinner table occasion, and remember to have enough for everyone. To make removing from the baking sheet easier, remember to grease the baking sheet or cover it with parchment paper before using.
Prep Time:10 min Total Time:22 min Makes:9 servings, one biscuit and about 2-1/2 tsp. spread each
Ingredients
1 cup flour
2 tsp. CALUMET Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) cold butter, cut up
1 cup KRAFT Shredded Cheddar Cheese
1/3 cup milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
Instructions:
PREHEAT oven to 450ºF. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in Cheddar cheese. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead eight to 10 times or until smooth. Pat out dough into 6-inch square. Cut into nine squares. Place on ungreased baking sheet.
BAKE 10 to 12 min. or until golden brown. Spread each split warm biscuit with 2-1/2 tsp. of the cream cheese spread.
Put on your fiesta hats and party with these bite-sized Fiesta Toppers. Fun for any party, these tasty bites will keep your guests entertained. Look for pre-shredded carrots in the produce section of your supermarket for easier cooking.
Like many countries, French cuisine has evolved over the centuries. It is also known to be one of the world’s most refined cuisines with varied ingredients and dishes classified into regions.
Let your taste buds soar as high as the Eiffel Tower and sample some French flavors. Here is what you may find in a French kitchen:
Pantry: fleur de sel (sea salt), herbes de province, almonds, capers, Dijon mustard, croissants
Produce: onions, garlic, leeks, green beans, white button and porcini mushrooms, shallots
Explore French cooking with your family in the comfort of your own kitchen. Below are just some examples of classic French dishes.
Ratatouille: a popular Provencal dish of mixed vegetables that may include eggplant, tomatoes, onions, bell peppers or zucchini along with garlic and herbs. Try this KRAFT Easy Fall Ratatouille recipe.
Coq Au Vin: a traditional French dish of chicken, vegetables and herbs cooked together with red wine. Try this Chicken “Coq Au Vin” recipe.
Crème Brûlée: literally translated as “burnt cream”, this luscious dessert features creamy custard beneath a brittle topping of caramelized sugar. Try this Easy Crème Brûlée.
Tired of the same chicken dish? Here’s something new for the dinner table– Chicken with Creamy Corn and Potatoes. The one-of-a-kind sauce has a tang from the Italian dressing, and a creamy, smooth texture from the cream cheese, which goes well with the chicken breasts and potatoes. Keep in mind that potatoes are cooked when they are fork tender.
4 small boneless skinless chicken breast halves (1 lb.)
2 cups cubed potatoes
1/2 cup chopped onion
1 cup chopped red pepper
1 can (15-1/4 oz.) whole kernel corn, drained
1 cup chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Mexican Style Shredded Cheese
1/4 cup chopped fresh cilantro
1 lime, cut into quarters
Instructions
HEAT dressing in large skillet on medium-high heat. Add chicken and potatoes; cover. Cook, turning occasionally, 15 to 18 min. or until chicken is cooked through. Remove chicken; keep warm.
STIR onion and red pepper into skillet; cook 5 min. Add corn and broth. Bring to boil; cover. Simmer 3 min. or until potatoes are fork tender. Stir in cream cheese; cook 2 min. or until melted.
REMOVE from heat; add shredded cheese and cilantro. Return chicken to skillet. Serve with lime wedges.
Pesto doesn’t just go great on pasta and dips; it’s great as a filling for this creative, pocket-like appetizer. This Baked Pesto and Sun-Dried Tomato Appetizer is a great way to start off a party or even to take along on a picnic. Here’s a good idea: serve with a side of assorted crackers and fresh vegetables.
Prep Time:10 min Total Time:30 min Makes:16 servings, 2 Tbsp. each
PREHEAT oven to 400°F. Unroll crescent dough; separate into four rectangles. Place two of the rectangles, side-by-side, on nonstick baking sheet. Firmly press seams and perforations together to seal. Reserve remaining dough for decorative garnish. CUT block of cream cheese horizontally in half. Spread pesto onto bottom half of cream cheese; cover with tomatoes. Top with remaining cream cheese to form sandwich. Place in center of dough. Bring up ends of dough around all sides of cream cheese to enclose completely; pinch ends of dough together to seal. Place, seam-side down, on baking sheet. Cut remaining crescent dough into small fun shapes, such as leaves or fruit. Arrange on top of dough. BAKE 20 min. Serve warm with assorted NABISCO Crackers and fresh vegetables.
If you love the taste of cheesecakes, brownies and pies, then you’ll probably love this delightful Cream Cheese Brownie Pie. This is a terrific example of a recipe that blends all of those three sweets together into one awesome-tasting dessert! If you’re watching what you eat, you can save 100 calories and 7 grams of fat per serving by preparing this pie without the crust. Here’s how: spray 9-inch pie pan with cooking spray. Prepare filling as directed; pour into pie plate. Bake at 350°F for 30 minutes or until wooden toothpick inserted in center comes out with fudge-y crumbs.
Prep Time:30 min Total Time:1 hr 15 min Makes:10 servings
1/2pkg.(15 oz.)ready-to-use refrigerated pie crust (1 crust)
1pkg.(8 oz.)PHILADELPHIA Cream Cheese, softened
1/4cupsugar
3eggs, divided
6squaresBAKER’S Semi-Sweet Chocolate
1/2cup(1 stick)butter or margarine
2/3cupsugar
1tsp.vanilla
1cupflour
1squareBAKER’S Semi-Sweet Chocolate, melted
1squareBAKER’S White Chocolate, melted
Instructions
PREHEAT oven to 350°F. Prepare crust as directed on package, using 9-inch pie plate. Beat cream cheese, 1/4 cup sugar and 1 of the eggs in medium bowl until well blended; set aside.
MICROWAVE 6 squares semi-sweet chocolate and the butter in large microwavable bowl on HIGH 2 minutes or until butter is melted; stir until chocolate is completely melted. Add 2/3 cup sugar; mix well. Blend in remaining 2 eggs and the vanilla. Stir in flour until well blended. Spread half of the brownie batter into crust. Carefully spread cream cheese mixture over brownie batter in crust; cover with remaining brownie batter.
BAKE 45 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool completely on wire rack. Drizzle with melted chocolates.
