Love My Philly

 
 
 
 
 
 
 
Do you usually only dine on tortellini when you go out to dinner? Turn your own kitchen into an Italian restaurant with this Creamy Restaurant-Style Tortellini.  Serve this colorful dish with a crisp, mixed green salad for a simple, yet sophisticated, dining experience.

Prep Time: 5 min
Total Time: 20 min
Makes: 6 servings, 1-1/2 cups each
Nutritional Information

Ingredients

2 pkg. (9 oz. each) refrigerated three-cheese tortellini, uncooked
1 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. black pepper
1 pkg. (6 oz.) baby spinach leaves
1 cup quartered cherry tomatoes

Instructions

COOK pasta as directed on package.

MEANWHILE, cook milk and cream cheese in large skillet on medium heat until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup (4 Tbsp.) Parmesan and pepper. Add spinach; mix well.

DRAIN pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan.

Prep Time: 15 min
Total Time: 4 hr 20 min
Makes: 8 servings
Nutritional Information

Easter is only 4 days away!  Add this deliciously simple Tropical Strawberry Cream Pie to your menu! This delightful no-bake dessert combines the fruity fun of JELL-O Strawberry Flavor Gelatin, sliced strawberries, and pineapples. This fun pie makes the perfect spring treat!

Ingredients

42 NILLA Wafers, divided
3 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 cups thawed COOL WHIP Whipped Topping, divided
1 can (8 oz.) DOLE Crushed Pineapple, drained
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 cup ice cubes
2 cups sliced strawberries

Instructions

CRUSH 26 wafers; mix with butter until well blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.

ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in ice until melted. Add strawberries; stir. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining COOL WHIP.

Do you have extra chicken breast you need to use?  Prepare this savory Creamy Bow-Tie Pasta with Chicken and Broccoli.  Bursting with the flavors of garlic, tomato, basil  and KRAFT Red Pepper Italian with Parmesan Dressing, this is one exquisite dish!

Prep Time: 10 min
Total Time: 25 min
Makes: 6 servings, about 1-1/2 cups each
Nutritional Information

Ingredients

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
4 cups broccoli florets
3 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves (1-1/2 lb.)
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese

Instructions

COOK pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170ºF).

DRAIN pasta mixture in colander; return to pan and set aside. Add spaghetti sauce and Neufchatel to chicken in skillet; cook on medium-low heat 2 to 3 min. or until Neufchatel is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.

CUT chicken crosswise into thick slices; fan out chicken over pasta mixture. Sprinkle evenly with Parmesan cheese.

 
 
 
 
 
 
 
We think that these inventive Berry Cheesecake Parfaits make great individual Easter desserts!  Since these charming parfaits are so easy to make, you can invite the kids to help with the preparation for some family fun!  Make piping easy by using a plastic bag with a small corner cut off to easily pipe pudding mixture into glasses.  **Recipe was previously posted on Feb. 23, 2010.**

Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings
Nutritional Information

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
24 NILLA Wafers, coarsely chopped
1-1/2 cups mixed blueberries and sliced fresh strawberries

Instructions

BEAT cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.

LAYER half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.

TOP with remaining COOL WHIP.

 
 
 
 
 
 
 
Here is another great Easter-time recipe.  If you like the delicious taste of vanilla mousse, why not turn it into a cheesecake topping?  This PHILADELPHIA Vanilla Mousse Cheesecake is one sensational treat that will surely please a crowd of adults and children alike! 

It’s easy to add the flavor of vanilla bean with these easy steps: Prepare recipe as directed, using a vanilla bean and reducing vanilla extract to 2 tsp. Use sharp knife to gently split 1 vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. Add 1 tsp. vanilla extract to the batter and use remaining extract to flavor cheesecake topping as directed.

Prep Time: 20 min
Total Time: 6 hr 15 min
Makes: 16 servings
Nutritional Information

Ingredients

40 NILLA Wafers, crushed (about 1-1/2 cups)
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1 cup  sugar, divided
1 Tbsp. plus 1 tsp. vanilla, divided
3 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

HEAT oven to 325ºF.

MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan.

BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.

BEAT remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

 
 
 
 
 
 
 
When you feel like having a fiesta night, skip the hassles of a restaurant and make this Mexican Layered Dip in your own home.  This recipe is made with PHILADELPHIA Neufchatel Cheese.  If you want a fat free dip, prepare as directed using PHILADELPHIA Fat Free Cream Cheese and KRAFT FREE Shredded Non-Fat Cheddar Cheese.  Enjoy!

Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 5 cups or 40 servings, 2 Tbsp. each
Nutritional Information
 
 
 
 
 
Ingredients

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 Tbsp.  TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
1 cup  rinsed canned black beans
4 green onions, chopped
1 cup  KRAFT 2% Milk Shredded Cheddar Cheese
1 cup shredded lettuce
2 Tbsp.  sliced black olives
3 pkg. (13 oz. each) baked tortilla chips

Instructions

BEAT Neufchatel with mixer until creamy. Add seasoning mix; mix well. Spread onto bottom of serving plate or 9-inch pie plate.

TOP with all remaining ingredients except chips.

REFRIGERATE 1 hour. Serve with chips.

 
 
 
 
 
 
 
Looking for delicious new breakfast optinos? These Cream Cheese-Bacon Crescents are a tasty choice!  Create a sweet version of this recipe by preparing with PHILADELPHIA Strawberry Cream Cheese Spread and substituting 3 Tbsp. chopped PLANTERS Walnuts for the bacon. Yum!

Prep Time: 15 min
Total Time: 30 min
Makes: 16 servings
Nutritional Information

Ingredients

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
3 slices  OSCAR MAYER Bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls

Instructions

HEAT oven to 375ºF.

MIX cream cheese spread and bacon until well blended.

SEPARATE each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle; place, point-sides down, on baking sheet.

BAKE 12 to 15 min. or until golden brown. Serve warm.

Do you find yourself having trouble deciding between carrot cake and cheesecake?  Why not enjoy them both together?  These Carrot Cheesecake Bars combine both distinctive flavors into one delectable bite!  These are ideal for your Easter day celebrations, whether you’re at the park, or in the backyard.  

Prep Time: 15 min
Total Time: 6 hr 5 min
Makes: 24 servings
Nutritional Information

Ingredients

1/4 cup (1/2 stick) butter, melted
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1-1/2 tsp. ground cinnamon, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
3 eggs
3/4 cup finely shredded carrots (about 2)
1-1/2 cups thawed COOL WHIP Whipped Topping

HEAT oven to 325ºF.

MIX butter, crumbs, 1/4 cup sugar and 1/2 tsp. cinnamon; press onto bottom of 13×9-inch pan. Bake 10 min.

BEAT cream cheese, vanilla and the remaining sugar and cinnamon in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in carrots; spread over crust.

BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Serve topped with COOL WHIP.

 
 
 
 
 
 
 
Enjoy the flavors of tomato and basil?  Combine the two in this Creamy Tomato-Basil Pasta with Chicken recipe.  This is one flavorful and colorful pasta dish that you’ll take pride in serving!

Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings
Nutritional Information

Ingredients

3 cups penne pasta, uncooked
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 cup fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips

Instructions

COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

ADD remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min.

DRAIN pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

Blending PHILADELPHIA Cream Cheese and JET-PUFFED Marshmallow Crème to make a dip?  Yes, that’s right!  These two fun ingredients create this creamy fluffy PHILADELPHIA Dessert Dip.  You can pair this sweet dip with assorted NABISCO Cookies or cut-up fresh fruit for a quick, yet tasty treat.

Prep Time: 5 min
Total Time: 5 min
Makes: 1-3/4 cups or 14 servings, 2 Tbsp. each
Nutritional Information

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme

Instructions

MIX ingredients until blended.

SERVE with assorted NABISCO Cookies or cut-up fresh fruit.