Today is National Peanut Butter Lovers Day! Celebrate this nutty day with a fun Peanut Butter & Fudge Swirl Pie. Peanut butter and chocolate make a delicious pair in this chilled no-bake pie. Give it a try and let us know what you think!
With aromatic dishes bursting with flavorful spices and herbs, Indian Cuisine can be quite a treat! If you’re foreign to Indian cuisine, familiarize yourself with this superb recipe– try these simple Tandoori Chicken Kabobs for an exotic dinnertime dish. Serve these skewers over a bed of cooked basmati rice for a complete dining experience.
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. tandoori paste
1 lb. boneless skinless chicken breasts, cut into 12 pieces
Instructions
MIX cream cheese and tandoori paste in medium bowl. Add chicken; toss to coat. Refrigerate 30 min. to marinate.
HEAT broiler. Remove chicken from marinade; reserve marinade. Thread chicken onto 4 skewers; brush with reserved marinade. Place on rack of broiler pan.
BROIL, 6 inches from heat, 8 to 10 min. or until chicken is done, turning after 5 min.
The folks over at KRAFT took a great thing and made it even better. Now you can enjoy all the taste of pumpkin cheesecake using this innovative recipe. Just slice these cheesecake squares and take them to your destination of choice. No matter the location or occasion, this Pumpkin-Swirl Cheesecake is ready to go!
25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
Instructions
HEAT oven to 325°F
MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13×9-inch pan.
BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Instead of serving whole baked potatoes at your next sit-down soiree, why not “shrink” them into pre-main dish bites? Check out these cute Mini New Potato Bites for yourself. For added flavor, substitute the regular PHILLY Cream Cheese with PHILADELPHIA Chive & Onion Cream Cheese.
15 new potatoes (1-1/2 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. BREAKSTONE’S or KNUDSEN Sour Cream
2 Tbsp. KRAFT Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. chopped fresh chives
Instructions
COOK potatoes in boiling water in large saucepan 15 min. or until tender.
MEANWHILE, mix cream cheese, sour cream and Parmesan. Refrigerate until ready to use.
DRAIN potatoes. Cool slightly. Cut in half, then cut small piece from rounded bottom of each. Place, bottom-sides down, on platter; top with cream cheese mixture, bacon and chives.
Philadelphia and New York are closer than you think– thanks to this PHILADELPHIA New York Cheesecake. Taking only 3 steps to make, this decadent treat is great for celebrations. Prefer a graham cracker crust? Substitute 6 HONEY MAID Graham Crackers, crushed (about 1 cup) and 3 Tbsp. sugar for the OREO Cookies.
20 OREO Cookies, finely crushed (about 2-1/4 cups)
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling
Instructions
HEAT oven to 325°F.
LINE 13×9-inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.
Picnic time! When the spring season is finally in full effect, it’s great to enjoy some yummy bites outdoors. In the backyard, at the park, or in the rugged wilderness, pack these handy Salsa Roll-Ups to take with you!
Prepare roll-ups as directed, but do not cut into slices. Tightly wrap each roll-up in plastic wrap. Refrigerate up to 4 hours. Slice just before serving.
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
3 Tbsp. TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
4 flour tortillas (6 inch)
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/4 tsp. chili powder
Instructions
MIX Neufchatel and salsa; spread onto tortillas. Top with remaining ingredients.
ROLL up tortillas tightly. Cut each crosswise into 5 slices.
Good food, good music, and great people are important elements of a fun party. This Party Cheese Ball falls under the “good food” category. Made with PHILLY Cream Cheese, cheddar cheese, and an array of other exciting ingredients, this cheese ball might just be the “life of the party!”
Prep Time: 15 min Total Time: 3 hr 15 min Makes: 3 cups or 24 servings, 2 Tbsp. each Nutritional Information
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp. finely chopped onions
1 Tbsp. chopped red bell peppers
2 tsp. Worcestershire sauce
1 tsp. lemon juice
Dash ground red pepper (cayenne)
1 cup chopped toasted PLANTERS Pecans
Instructions
BEAT cream cheese and Cheddar in small bowl with mixer until well blended.
ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.
SHAPE into ball; roll in nuts. Serve with RITZ Crackers.
Ever wish that you could get some extra time to spend with your family or even just yourself? Well we have a recipe that can help! Taking only 22 minutes to cook, this Easy Chicken & Broccoli Alfredo is the ideal dish for those who need an extra hour in their day!
1/2 lb. fettuccine, uncooked
2 cups fresh broccoli florets
1/4 cup KRAFT Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-2/3 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. dried basil leaves
Instructions
COOK pasta as directed on package, adding broccoli to the boiling water the last 2 min.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly; cook 1 to 2 min. or until sauce is well blended and heated through.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly.
What better way to enjoy your afternoon than with a medley of blueberries and strawberries mixed with luscious PHILLY Cream Cheese, JELL-O Vanilla Flavor Instant Pudding, and COOL WHIP Whipped Topping. Together, they make these dainty Berry Cheesecake Parfaits. If you’re serving this treat for guests, make them ahead of time– parfaits can be stored in refrigerator up to 4 hours before serving.
Do you enjoy juicy chicken as much as we do? Then we have a feeling that you’ll love this Parmesan-Crusted Chicken in Cream Sauce recipe! Fantastic for weekday evenings, you can have dinnertime covered in less than one hour!
2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
3/4 lb. asparagus spears, trimmed, steamed
Instructions
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan on plate. Rinse chicken with cold water; gently shake off excess. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.
