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Trim 40 calories, 4 g fat and 3 g saturated fat per serving by preparing with Philly Neufchatel 1/3 Less Fat Cream Cheese, Reduced Fat Sour Cream, 2% Milk Shredded Reduced Fat Cheddar Cheese and Reduced Fat Crackers.
PLACE cauliflower and broccoli in 2-qt. microwaveable dish. Add water; cover. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain. Set aside.
MICROWAVE cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Add sour cream; mix well. Pour over vegetables; sprinkle with Cheddar cheese. Microwave 2 min. or until cheese is melted.
MIX cracker crumbs and Parmesan cheese. Sprinkle over vegetables.
This is a very quick, easy recipe when you're in a hurry, and it's a hit with kids! Substitute shredded cooked beef or pork for the chicken.
PREHEAT oven to 375°F. Spread tostada shells evenly with cream cheese spread; place on baking sheet. Fill evenly with chicken and Singles.
BAKE 5 to 7 min. or until heated through.
TOP with the avocados, lettuce and tomatoes.
You can make this recipe with Healthy Request cream of chicken, it's incredibly tasty. If using fresh chicken, saute the meat in margarine or butter with a little sea salt, pepper, and garlic powder. Also, pre-cook the broccoli according to microwave directions for 5 minutes before adding to remaining ingredients. For a lower fat option, substitute Chive & Onion Light Cream Cheese Spread and 2% Milk Shredded Reduced Fat Cheddar Cheese.
PREHEAT oven to 400°F. Mix cream cheese spread, soup and water until well blended. Stir in broccoli and Cheddar cheese. Spoon into 2-1/2- to 3-qt. shallow rectangular or oval baking dish.
ROLL pastry sheet on lightly floured surface to fit baking dish. Cover dish completely with pastry. Press pastry edges against rim of dish to seal. Brush entire surface lightly with egg; pierce with knife five to six times to vent.
BAKE 30 min. or until heated through and pastry is puffed and golden brown.
These delicious easy to make biscuits are very versatile. To spice up your dinner make the Jalapeno Jack Biscuits: Omit the salt, substitute shredded Colby Jack cheese for the Cheddar cheese and stir in 1/4 cup chopped drained nacho peppers along with the shredded cheese. Grease or cover the pan with parchment paper before use for easier removal of biscuits.
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.
PREHEAT oven to 375°F. Mix cream cheese, Cheddar cheese, bacon, onion, cilantro and garlic until well blended.
SPOON evenly into peppers. Place, filled sides up, on baking sheet.
BAKE 10 minutes or until cheese is melted.
PREHEAT oven to 350°F. Mix cream cheese, sour cream and salad dressing mix with electric mixer on medium speed until well blended. Add broccoli and 1-1/2 cups of the Cheddar cheese; mix well.
SPOON into 9-inch pie plate.
BAKE 20 minutes. Sprinkle with remaining Cheddar cheese. Bake an additional 5 minutes or until cheese is melted. Serve as a dip with NABISCO Crackers.
Perfect party recipe. Try adding a couple of dashes of Louisiana hot sauce and chopped bacon to the other half of the recipe. Everyone will love it!
CUT tomatoes crosswise in half. Scoop out pulp and discard.
MIX cream cheese and onions until well blended. Spoon evenly into tomato halves. Sprinkle with paprika.
This is incredible! Try cooking the peppers for 15 minutes before filling them and sautee garlic to go in the mix. Perfect for a dinner side dish or for your next hors d'oeuvre/ cocktail party. You can substitute 3 large red, yellow or green bell peppers, cut into triangles, for the jalapeno pepper halves. Spoon cheese mixture evenly onto pepper triangles. Bake as directed.
PREHEAT oven to 375°F. Mix cream cheese, Cheddar cheese, bacon, onion, cilantro and garlic until well blended.
SPOON evenly into peppers. Place, filled sides up, on baking sheet.
BAKE 10 minutes or until cheese is melted.
These scalloped potatoes are absolutely delicious! Try preparing with low fat cream cheese and sour cream. To spice is up, add Kraft' s Jalapeño cream cheese and a grated tablespoon of onion.
PREHEAT oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Mix cream cheese, sour cream and chicken broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups of the cheese and peas; stir gently to coat all ingredients.
SPOON into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
BAKE 1 hour or until heated through and potatoes are tender.
This is quite possibly the best potato dish ever! It's simple, incredibly delicious and a wonderful change from plain mashed potatoes. The chive cream cheese, sweet potato and white potato taste amazing together.
PREHEAT oven to 375°F. Place potatoes in separate bowls. Add half each of the cream cheese and sour cream to each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.
STIR half of the Parmesan cheese into white potatoes. Stir half of the Cheddar cheese into sweet potatoes. Alternately layer half each of the white potato and sweet potato mixture in 2-qt. clear glass casserole. Repeat layers.
BAKE 15 min. Sprinkle with remaining cheeses; bake 5 more min. or until cheeses are melted.
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