At the core of my love for apples is Granny Smith. Crisp and juicy, Granny Smiths are great any time of day! They’ll also fill your kitchen with a delightful aroma when you bake these Apple Squares.
When buying apples, look for firm, well-colored apples. Skins should be smooth and free of bruises or gouges. Tan-colored spots, called scald, don’t affect the flavor of the apple. Remember to store apples in a cool dark place or in the refrigerator!
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
6 Tbsp. butter, softened
1 cup sugar, divided
2 tsp. vanilla, divided
1 cup flour
1/4 tsp. baking soda
2 large Granny Smith apples, peeled, thinly sliced
1/2 tsp. ground cinnamon
1 egg
1/3 cup canned evaporated milk
1-1/3 cups BAKER’S ANGEL FLAKE Coconut
1 cup PLANTERS Walnut Pieces
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Ingredients
HEAT oven to 350ºF. Beat cream cheese, butter, 1/2 cup sugar and 1 tsp. vanilla with mixer until well blended. Add flour and baking soda; mix well. Spread onto bottom of 13×9-inch baking pan sprayed with cooking spray. Top with apples; sprinkle with cinnamon.
BEAT egg, milk and remaining vanilla with wire whisk until well blended. Add remaining sugar, coconut and walnuts; mix well. Spread evenly over apples.
BAKE 35 min. or until golden brown; cool before cutting to serve. Top with whipped topping. Store in refrigerator.
Let’s kick off winter with a Southern-inspired spread, Spicy Pepper Cheese, also known as the “Pate of the South.” Three different cheeses blended with spicy jalapenos and pimentos give a jump- start to any party!
3 oz. VELVEETA Pasteurized Prepared Cheese Product, cut up
2 pkg. (8 oz. each) KRAFT Finely Shredded Cheddar Cheese
1 jar (4 oz.) diced pimientos, undrained
3 oz. PHILADELPHIA Cream Cheese, softened
1/4 cup milk
1 clove garlic, finely minced
1 tsp. minced jalapeño pepper
Instructions
MICROWAVE VELVEETA in 2-quart microwavable bowl on HIGH 45 seconds or until melted, stirring after 30 seconds.
ADD all remaining ingredients. Beat with electric mixer until well blended. Season to taste with salt and pepper. Serve with RITZ Crackers, if desired.
The dinnertime crunch usually leaves me with no choice but to cook something quick. When you’re racing against the clock, it’s time for a quick dish like this Cheesy Chicken Bake. It only takes 15 minutes to prepare, and while it bakes it in the oven for about 20 minutes, you’ll have enough time to set the table and more.
6 small boneless skinless chicken breast halves (1-1/2 lb.)
3 cups frozen oriental mixed vegetables, thawed
2 cups milk
1/4 cup flour
1/2 cup (1/2 of 8-oz. container) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup KRAFT Shredded Mozzarella Cheese
Instructions
PREHEAT oven to 350°F. Spray large nonstick ovenproof skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 4 minutes on each side or until lightly browned on both sides. Remove from heat. Add vegetables to chicken in skillet; stir gently. Set aside.
ADD milk to flour in deep microwavable bowl; beat with wire whisk until well blended. Microwave on HIGH 8 minutes, stirring with wire whisk every 2 minutes. Add cream cheese spread; beat until completely melted. Add mozzarella cheese; stir until melted. Pour evenly over chicken and vegetables.
BAKE 20 to 25 minutes or until chicken is cooked through. Stir sauce just before serving.
With the help of COOL Whip Whipped Topping, this Lemonade Cheesecake Pie looks stunning! Not to mention the finely cut strawberry slices that make this one beautiful pie! If you’re a fan of pink lemonade over regular, feel free to use frozen pink lemonade concentrate instead
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/2 cups sliced strawberries
2 Tbsp. sugar
Instructions
BEAT cream cheese in medium bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Stir in 2 cups COOL WHIP. Spoon into crust.
REFRIGERATE 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
SERVE pie topped with berries and remaining COOL WHIP.
A Fruit-Topped Cheese Pie may be the ultimate treat to wrap up a feast! Topped with cherry pie filling, this impressive red and white pie only requires 5 ingredients.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 env. DREAM WHIP Whipped Topping Mix, prepared as directed on package
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup canned cherry pie filling
Instructions
BEAT cream cheese and sugar in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping.
SPOON into crust. Spoon cherry pie filling around edge of pie.
REFRIGERATE at least 3 hours. Store leftover pie in refrigerator.
Looking for another way to use raspberry preserves? Why not bake them into a dazzling cheesecake? One bite into this PHILADELPHIA 3-Step Raspberry Swirl Cheesecake and you’ll be saying “yum!”
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)
3 Tbsp. red raspberry preserves
1 cup thawed COOL WHIP Whipped Topping
1 cup fresh raspberries
Instructions
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
POUR into crust. Dot top of batter with preserves. Cut through batter with knife several times for marble effect.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Serve topped with the whipped topping and raspberries. Store leftover cheesecake in refrigerator.
Hard for you to decide which berry is your favorite? That won’t be a problem in this recipe, where you can just mix them up! With blueberries, raspberries, and strawberries, this Pound Cake is “berry-licious!”
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1-1/2 cups granulated sugar
4 eggs
2 cups flour
1 pkg. (4-serving size) JELL-O Raspberry Flavor Gelatin
1-1/2 tsp. CALUMET Baking Powder
1 cup blueberries
1 cup powdered sugar
2 Tbsp. lemon juice
1 cup mixed berries (strawberries, blueberries and raspberries)
Instructions
PREHEAT oven to 350°F. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour, beating on low speed until well blended. Add dry gelatin mix and baking powder; mix well. Stir in 1 cup blueberries. Pour into greased parchment paper-lined 9-inch square baking pan.
BAKE 1 hour or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 min. Invert cake onto wire rack; remove pan. Cool completely.
MIX powdered sugar and lemon juice; spread over top and sides of cake. Top with mixed berries.
One of my favorite winter fruits has got to be pears! With a distinct sweet crunch, they are great to be enjoyed as-is or in a delicious baked treat. Bake an Almond Pear Cream Cheese Torte this winter to share with your friends and family. Feel free to substitute the almonds with pecans.
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar, divided
1 cup flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
4 fresh pears, peeled, sliced
1/4 cup PLANTERS Sliced Almonds
Instructions
HEAT oven to 425°F.
BEAT butter and 1/3 cup sugar in small bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese and 1/3 cup of the remaining sugar in same bowl with mixer until well blended. Add egg and vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar and cinnamon. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; top with nuts.
BAKE 10 min. Reduce temperature to 375°F; bake 25 min. or until center is set. Cool completely. Run knife around rim of pan to loosen torte. Remove rim. Refrigerate torte 3 hours.
Are you a fan of French Vanilla? I sure am! It’s one flavor that I love in my coffee and ice cream. French Vanilla gives a breakout performance in this Tiramisu! Follow this recipe to make your very own French Vanilla Tiramisu in no time. Remember to soften the cream cheese! Here’s how:
Place measured amount of cream cheese in microwaveable bowl. Microwave on HIGH for 10 seconds or until slightly softened.
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
2 pkg. (3 oz. each) ladyfingers, split
1/3 cup brewed MAXWELL HOUSE Coffee, cooled
2 cups thawed COOL WHIP Whipped Topping
1 square BAKER’S Semi-Sweet Chocolate, grated
Instructions
BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, beating well after each addition. Add dry pudding mix; beat on low speed 1 min. or until well blended.
SPRINKLE cut sides of ladyfingers with coffee; place 1/3 of the ladyfingers on bottom of 9-inch square dish. Top with layers of 1/2 each of the pudding mixture and whipped topping; sprinkle with 1/3 of the grated chocolate. Repeat all layers. Top with remaining ladyfingers and grated chocolate.
REFRIGERATE 3 hours or until ready to serve. Store leftover dessert in refrigerator.
One of my favorite “classic combinations” are Ladyfngers and coffee. You can take this pair a step further when you make this yummy Café Ladyfinger Dessert. It’s great for special entertaining or just an everyday family treat.
2 pkg. (3 oz. each) ladyfingers, split
1 cup brewed strong MAXWELL HOUSE Coffee or YUBAN Coffee, cooled, divided
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
2 cups cold fat-free milk
2 pkg. (1.5 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
Instructions
BRUSH cut sides of ladyfingers evenly with 1/4 cup coffee; arrange on bottom and up side of 2-qt. bowl.
BEAT cream cheese and remaining coffee in large bowl with whisk until blended. Gradually beat in milk. Add dry pudding mixes; beat 2 min. Stir in half the COOL WHIP; spoon into prepared bowl.
REFRIGERATE 1 hour. Top with remaining COOL WHIP just before serving.
