Love My Philly

Creamy Tomato and Chicken Spaghetti

Wed, 11 Jun 2008 08:50:00 -0800

Substitute your favorite frozen vegetables for the stir-fry vegetables. Or, use cut-up fresh vegetables. Just add to the cooking water for the last 4 min. of the spaghetti cooking time.

8 oz. (1/2 of 16-oz. pkg.) spaghetti, uncooked

2 cups frozen stir-fry vegetables

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into strips

1 can (14.5 oz.) diced tomatoes, undrained

1/4 cup KRAFT Zesty Italian Dressing

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1/4 cup KRAFT 100% Grated Parmesan Cheese

COOK spaghetti as directed on package, adding stir-fry vegetables to the cooking water for the last 3 min. of the spaghetti cooking time.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Reduce heat to medium; simmer 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.

DRAIN spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan cheese.

Basil & Cheese Wedges

Wed, 11 Jun 2008 08:45:00 -0800

Perfect for a party platter! For richer flavor, use Feta or Colby & Monterey Jack with added pesto on the inside top of the tortilla before baking. Quick and easy recipe. It tastes great with salsa, too!

2 TACO BELL® HOME ORIGINALS® Flour Tortillas

3 Tbsp. PHILADELPHIA Cream Cheese, softened

1/3 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

6 fresh basil leaves

2 tsp. KRAFT Zesty Italian Dressing

2 tsp. KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400ºF. Place 1 tortilla on baking sheet; spread with cream cheese. Top with mozzarella cheese, basil and second tortilla.

BRUSH with dressing; sprinkle with Parmesan cheese.

BAKE 8 min. or until golden brown. Cut into eight wedges to serve.

Cream Cheese Ice Cream

Wed, 11 Jun 2008 07:15:00 -0800

This rich “frozen cheesecake” ice cream can be served by itself, with fruit cake or pound cake, or in ice cream sandwich form. Serve between graham crackers, oatmeal or chocolate chip cookies for a dynamite ice cream sandwich.

Ingredients

24 ounces cream cheese, softened
4 eggs
2 tablespoons fresh lemon juice
2-1/2 cups sugar
2 teaspoons vanilla
5 cups light cream

Directions

In a large bowl with an electric mixer, beat the cream cheese and sugar on medium speed until smooth.
Beat in eggs, lemon juice, and vanilla.
Stir in the cream.
Process the mixture in an ice cream maker according to manufacturer’s directions. Makes about 3 quarts.

Try mixing in all your favorite toppings, like cookie, cake, and candy pieces. Or make ice cream sandwiches with your favorite cookies or graham crackers. A really cool tip to impress your family and friends is to make a cream cheese ice cream sandwich and dip it in your favorite melted chocolate. Then freeze and enjoy for an ultimate ice cream treat.

In Good Taste

Wed, 11 Jun 2008 07:00:00 -0800

If you haven’t guessed by now, I have wicked sweet tooth and I love to indulge it with either chocolate or fruit flavors. One of my favorite breakfast eateries serves a blueberry lemon loaf that is to die for. When trying to come up with this week’s recipe all I could think about is how good that blueberry lemon loaf is and how much I want one. LOL. And then it occurred to me, if it tastes that good in “bread” form it would probably taste unbelievable if you add some Philly and turn it into a tart. That’s how I came up with this.

Blueberry-Lemon Cream Cheese Tartlets

2 (8-ounce) packages Philadelphia cream cheese, softened

1 cup sugar

1 Tbsp. lemon juice

2 eggs

12 vanilla wafers

1 (21-ounce) can blueberry filling

PREHEAT oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.

BEAT cream cheese with a handheld electric mixer until fluffy. Add sugar and lemon juice, beating well. Add eggs, 1 at a time, beating well after each addition.

PLACE a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.

BAKE for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top.

Quick & Easy Ravioli with Bacon

Mon, 09 Jun 2008 09:35:29 -0800

This recipe has a wonderful Italian flavor. For added color, add 1 medium chopped red pepper along with the broccoli. Prepare as directed, using 1 pkg. (20 oz.) refrigerated cheese ravioli and/or substitute Ready To Serve Bacon, cut into 1-inch pieces, for the cooked and crumbled Bacon. Add chopped garlic to taste.

2 pkg. (9 oz. each) refrigerated cheese ravioli

1 cup milk

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/3 cup KRAFT 100% Grated Parmesan Cheese

1/2 tsp. Italian seasoning

2 cups frozen broccoli florets

2 green onions, chopped

4 slices OSCAR MAYER Bacon, cooked, drained and crumbled

COOK ravioli as directed on package. Meanwhile, cook milk, cream cheese, Parmesan cheese and seasoning in large saucepan on medium heat 3 to 4 min. or until cream cheese is melted and mixture is well blended, stirring frequently.

DRAIN ravioli. Add to ingredients in saucepan along with the broccoli; toss to coat. Cover. Reduce heat to medium-low; cook 5 min. or until heated through, stirring occasionally.

ADD onions and bacon; stir. Cook an additional 2 min. or until heated through, stirring occasionally.

Easy Shrimp Pasta for Two

Mon, 09 Jun 2008 09:24:20 -0800

Use 1/2 lb. frozen shrimp, defrosted, if desired. If you prefer it saucier, stir a small amount of milk into the shrimp mixture.

2 Tbsp. KRAFT Balsamic Vinaigrette Dressing

1/2 lb. uncooked large shrimp, peeled, deveined

4 oz. (1/4 of 1-lb. pkg.) fettuccine, uncooked

1 tomato, chopped

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

2 Tbsp. chopped fresh basil leaves, divided

2 Tbsp. KRAFT Shredded Parmesan Cheese

POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Cook pasta as directed on package. Meanwhile, heat large skillet on medium heat; add shrimp mixture. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.

ADD tomatoes, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. or until well blended. Add shrimp; cook until heated through, stirring occasionally.

DRAIN pasta. Place on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

Best Quick Cheesecakes

Mon, 09 Jun 2008 07:10:00 -0800

Let’s face facts not all of us have three to four hours to bake a cheesecake, and lucky for us the folks at Philadelphia feel our pain. That’s why they have come up with Philadelphia Ready-To-Eat Cheesecake Filling, now available in two flavors, Heavenly Original and Chocolate Dream. Try either of the flavors in any of the following recipes, for a quick dessert that can be done and on the table in 15 min.

Quick Cherry Cheesecake: You can buy canned berries or cherries in your local grocery store for a quick fix topping. If you have a little more time to spare, make your own topping with fresh pitted cherries simmered in a little water and sugar to make a thick topping.

Quick Oreo Cheesecake: Break up pieces of Oreo cookies and mix them in with batter, then pour batter into a crumbly Oreo crust, which you can find on the baking isle of your grocery store.

Philly’s Hot, Hot, Hot

Mon, 09 Jun 2008 07:10:00 -0800

Spiced Cranberry Dip
This fruit is easy to get your hands on, so why not throw it in a dip? Who says you have to wait till Thanksgiving to enjoy this bitter-sweet berry?

Philly Buffalo Chicken Dip
The NBA finals are in full swing. Be prepared when the sea of men fill your house to watch the games with your son or husband. Whip this up to keep the guys happy.

Philadelphia Hot Pepper Spread
Grab a brick of Philly and some Hot Pepper Jam and you’ve got a quick easy to make appetizer.

Mexican Dip
While this recipe already holds some heat, take it from mild to caliente by tossing in some jalapeño peppers.

Roast Pork Tenderloin Supper

Fri, 06 Jun 2008 08:45:00 -0800

This recipe is absolutely wonderful and will likely become a 'regular' on your table. The pork tenderloin is tender and the piquant sauce is phenomenal paired with it. Double the amount of chicken broth and add the drippings from the pork after it has roasted for more flavor. An easy, simple but elegant and delicious meal served over the dressing or over wild rice mix.

2 pork tenderloins (1-1/2 lb.)

1/4 cup GREY POUPON Dijon Mustard

2 tsp. dried thyme leaves

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup fat-free reduced-sodium chicken broth

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed

1 lb. fresh green beans (about 3 cups), steamed

PREHEAT oven to 400ºF. Heat large nonstick skillet on medium heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet. Place meat in 13x9-inch baking dish. Combine mustard and thyme; spread evenly onto meat.

BAKE 20 to 25 min. or until cooked through (160ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.

ADD broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add Neufchatel cheese; cook 2 min. or until Neufchatel cheese is completely melted and mixture is well blended, stirring constantly.

CUT meat into thin slices. Serve topped with the Neufchatel cheese sauce along with the stuffing and beans.

Tiramisu Bowl

Fri, 06 Jun 2008 07:20:00 -0800

Since this indulgent dessert makes 16 servings, it's the perfect dessert to serve at your next party. Don't like coffee? Prepare as directed, substituting chocolate milk for the coffee. To easily grate the chocolate, unwrap chocolate squares, leaving each square on paper wrapper. Microwave on high 10 seconds, then grate with the largest hole of a cheese shredder.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3 cups cold milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

48 NILLA Wafers

1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided

2 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely grated

1 cup fresh raspberries

BEAT cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.

LINE bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.

REFRIGERATE at least 2 hours. Store leftovers in refrigerator.

Philly as a Gift

Fri, 06 Jun 2008 07:20:00 -0800

With wedding season upon us, it’s time to shell out the dough for that perfect gift for the happy couple. You could do the norm and pick something from the registry like a toaster or a set of coasters, or you could go against the grain and give them something you know they really want, CREAM CHEESE. Nothing says love like Philadelphia cream cheese, and just imagine the happy couple frolicking on the beach during their honeymoon, feeding each other from the same tub of Philly. I know, it brings tears to my eyes too.

Here are some creative ideas to pull off the perfect wedding gift for the bride and groom. Nothing is more universal, versatile, or beautiful than a piece of art, because it comes from the heart. Why not sculpt the bride and grooms likeness out of Philadelphia cream cheese; you could do the groom in original flavor and the bride in mixed berry. Not only will they love looking at it they can snack on it during the reception or in the getaway car.

The next idea is inspired by one of my favorite movies of the last year, Juno. I loved the scene where she stuffed all those orange tic tacs into her boyfriend’s mailbox. Take a note from the movie and fill your favorite couple’s mailbox with Philly! It may not make the mail man too happy, but the bride and groom will be so surprised.

Take Philly to the bridal shower too. Forget the edible chocolate body paint. Give tubs of Philly (in various flavors) and throw in a few paint brushes into a decorative basket and wrap with a big bow. The couple is sure to have fun with this on their wedding night. Throw some bagels in there too, in case they work up an appetite.

Use your imagination and a little Philly and you are sure to come up with an amazing gift.

Full Philly Taste Minus 1/3 The Fat

Fri, 06 Jun 2008 07:00:00 -0800

We all love Philly here, but sometimes you need to give your waistline a break. Well that was then this is now. Thanks to Philadelphia Neufchatel Cream Cheese, which is 1/3 less fat than the Original Philadelphia Cream Cheese, you can keep filling up on Philly. Try these great recipes featuring everyone’s favorite brand, minus 1/3 the fat.

Blueberry-Cheese Rolls
This is an easy one to make, with only 10 minutes of prep time and 10 minutes to bake. Try substituting the blueberries for strawberries or whatever your favorite fruit may be.

Philadelphia Almond Amaretto Dessert
Mmm…you can have dessert and not feel the least bit guilty about it.

Philadelphia New York Style Carb Counter Cheesecake
A classic dessert that never goes out of style, treat yourself to a slice.

Spaghetti with Zesty Bolognese

Try this recipe for a hearty comfort food classic. It’s everyone’s favorite dish, with a twist.

Chocolate Two-Cheese Pie
Chocolate and cream cheese meld together perfectly in this decadent dessert, which only holds 9 grams of fat.

Farmhouse Chicken Dinner
Get a well rounded meal with this dish. You can feed your family and/or guests a serving of this and not worry about fattening them up.

Terrific Tuna Melt

Wed, 04 Jun 2008 09:20:00 -0800

Prepare as directed, substituting a Mild Cheddar Cheese Slice for the shredded cheese and/or 1 toasted multigrain bread slice for the pita bread. Flatbread can be substituted for the pita bread in this recipe. Since it is typically softer than pita bread, it may need to be toasted before topping with the remaining ingredients as directed. Serve with a side salad and fresh fruit to round out the meal.

1 can (3 oz.) white tuna in water, drained, flaked (about 1/4 cup)

2 Tbsp. PHILADELPHIA Chive & Onion Cream Cheese Spread

1 pita bread (6 inch)

3 Tbsp. KRAFT Shredded Mild Cheddar Cheese

1 Tbsp. finely chopped mixed fresh vegetables ( cucumbers, carrots and/or radishes)

PREHEAT oven or toaster oven to 400ºF. Mix tuna and cream cheese spread; spread onto bread. Sprinkle with cheese.

BAKE 2 to 3 min. or until cheese is melted.

TOP with vegetables.

Chicken & Slaw Sandwich with Bell Pepper Relish

Wed, 04 Jun 2008 07:55:00 -0800

Prepare this delicious, deli-style sandwich using your favorite variety of Turkey and Philly Garden Vegetable Cream Cheese Spread. Look for bell pepper relish by the pickle relish in your supermarket.

1 Tbsp. PHILADELPHIA Whipped Cream Cheese Spread

1 tsp. bell pepper relish

2 slices sourdough bread

1 pack (2.3 oz.) OSCAR MAYER SINGLES Oven Roasted Chicken Breast

1/4 cup broccoli slaw

MIX cream cheese spread and relish; spread onto bread.

COVER 1 of the bread slices with chicken and slaw.

TOP with remaining bread slice.

In Good Taste

Wed, 04 Jun 2008 07:10:00 -0800

Being raised in Texas has saddled me with a love for Tex-Mex cuisine. For those of you who aren’t quite sure what that means,Tex-Mex is the fusion of American food products with Mexican dishes.That’s how I came up with this beauty. It combines my Mexican food and Philadelphia Cream Cheese.Give this recipe a whirl this week and your whole family will be saying “Ole!”

CREAMY CHICKEN & CHILE ENCHILADAS

1 pound uncooked chicken breast strips

1 package (8 ounces) Philadelphia Cream Cheese, cut into strips

1 can (4.5 ounces) chopped green chilies

1 package (12 count) flour tortillas for soft tacos & fajitas

2 cans (10 ounces each) green chile enchilada sauce

3/4 cup shredded cheddar cheese (3 ounces)

PREHEAT oven to 400 degrees.

COOK chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center. While cooking, lightly grease 13x9x2-inch rectangular baking dish.

ADD cream cheese and chiles; reduce heat to medium. Stir until blended and cream cheese is melted.

SPOON chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top and sprinkle with cheddar cheese.

BAKE 15 to 20 minutes or until hot and cheese is melted.