Monday, December 31, 2007

Pesto Crostini











This is a great recipe for a dinner party appetizer, everyone will love it! Remember some store-bought pestos are just as good as homemade. Try
spreading a thin layer of prepared pesto over the cream cheese and top it off with grated mozzarella. Feel free to add your own variations to fit your personal taste!

3 cups fresh basil leaves, washed, dried
1/3 cup KRAFT Classic Italian Vinaigrette Dressing
1/3 cup KRAFT 100% Grated Parmesan Cheese
32 baguette slices (1/4-inch thick), toasted
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT 100% Grated Parmesan Cheese


PLACE basil leaves, dressing and 1/3 cup Parmesan cheese in food processor or blender container; cover. Process until well blended.
SPREAD baguette slices evenly with cream cheese spread, then with pesto mixture.
SPRINKLE evenly with 1/4 cup Parmesan cheese.

Friday, December 28, 2007

PHILLY Shrimp Cocktail Dip











This is very easy-to-make party dip. Try adding hot sauce or horseradish to kick up the flavor
. The added spiciness is perfect with the mellowness of the cream cheese.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 lb. cooked shrimp, chopped (about 2 cups)
3/4 cup KRAFT Cocktail Sauce
1/4 cup KRAFT Shredded Parmesan Cheese
1/4 cup sliced green onions


SPREAD cream cheese onto bottom of 9-inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese.
SPRINKLE with Parmesan cheese and onions.
SERVE with WHEAT THINS Snack Crackers.

Thursday, December 27, 2007

Rustic Fall Fruit Tart











This fruit tart has a wonderful! Trying using pure maple syrup in place of the sugar, it will make the recipe very moist!
You can also use various berries and peaches as the fruit. Perfect for brunches and desserts!



1-1/2 cups flour
1/2 cup (1 stick) butter, softened
1/2 cup (1/2 of 8-oz. container) PHILADELPHIA Cream Cheese Spread
4 medium plums, thinly sliced
2 medium nectarines, thinly sliced
1/3 cup sugar
1 tsp. ground ginger
1 Tbsp. cornstarch
1/3 cup apricot jam

PLACE flour, butter and cream cheese in food processor container; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.

PREHEAT oven to 400°F. Place pastry on lightly floured surface; roll out to 12-inch circle. Place on lightly greased baking sheet; set aside. Toss fruit with sugar, ginger and cornstarch. Arrange decorativly over crust to within 2 inches of edge of crust. Fold edge of crust over fruit.

BAKE 30 min. Remove from oven; spread fruit with jam. Serve warm or at room temperature.

Wednesday, December 26, 2007

Mini Shrimp Cocktail Bites











These shrimp cocktail bites look amazing when you serve them! Trying making the dip on a platter and then spread onto crackers just before serving, otherwise the crackers may get soggy.
Frozen shrimp can also be used to prepare these!

16 Holiday RITZ Crackers
1/3 cup PHILADELPHIA Whipped Cream Cheese Spread
1/3 cup KRAFT Cocktail Sauce
16 cleaned large fresh shrimp, cooked
1/3 cup finely chopped green onions

SPREAD each cracker with 1 tsp. of the cream cheese spread.

TOP evenly with the cocktail sauce, shrimp and onions.

Tuesday, December 25, 2007

RITZ® Snowman











Kids will love decorating, serving and eating this yummy snowman! An adult can spread the cream cheese and form the snowman. A very cute holiday treat.


3 RITZ Crackers
1 Tbsp. PHILADELPHIA Cream Cheese Spread
2 small pieces HONEY MAID Chocolate Grahams
2 small pretzel sticks
5 currants or small raisins
1 small piece carrot
1 strip apple peel


SPREAD RITZ Crackers evenly with cream cheese spread; place on work surface, with crackers overlapping slightly to form a snowman shape. Top with graham pieces for the "hat."
DECORATE with pretzel sticks for the "arms," currants for the "eyes" and "buttons," carrot piece for the "nose" and apple peel for the "scarf."

Monday, December 24, 2007

Pinecone Cheese Spread











Each 2-Tbsp. serving of this spicy spread packs a flavor punch.
If you're looking to spice up an upcoming holiday party try adding 1 tsp. hot pepper sauce to the cream cheese mixture before shaping!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. canned chopped green chilies
1/3 cup PLANTERS Sliced Almonds, toasted
RITZ Crackers


PLACE cream cheese, shredded cheese and mustard in food processor or blender; cover. Process until well blended. Stir in chilies.
PLACE on sheet of waxed paper; shape into 4-inch oval to resemble a pinecone. Insert almonds in rows to completely cover cream cheese mixture. Place on serving plate; cover.
REFRIGERATE at least 2 hours or up to 5 days. Let stand at room temperature 15 min. before serving with the crackers.

Friday, December 21, 2007

Cherries in the snow











Cherries in the snow is a delightful dessert to serve at your next holiday party. Everyone is sure to love this deliciously decadent treat. For a low fat option use Philly Neufchatel Cheese and Cool Whip Lite!



1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
1 can (20 oz.) cherry pie filling, divided

MIX cream cheese and sugar until smooth. Gently stir in whipped topping.

LAYER heaping 2 Tbsp. cream cheese mixture and 2 Tbsp. pie filling in each of 8 stemmed glasses or dessert dishes. Repeat layers.