Love My Philly

Pesto Crostini

2007-12-31T09:58:00.000-08:00

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.

PHILLY Shrimp Cocktail Dip

2007-12-28T09:53:00.000-08:00

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.

Rustic Fall Fruit Tart

2007-12-27T09:47:00.000-08:00

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.

Mini Shrimp Cocktail Bites

2007-12-26T09:37:00.000-08:00

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.

RITZ® Snowman

2007-12-25T09:29:00.000-08:00

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."

Pinecone Cheese Spread

2007-12-24T09:23:00.000-08:00

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.

Cherries in the snow

2007-12-21T09:19:00.000-08:00

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.

White Chocolate-Candy Cane Cheesecake

2007-12-20T09:15:00.000-08:00

This is one of the most delicious Christmas desserts ever! Try using chocolate graham crackers for the crust, so yummy. To create an icicle effect on top of cheesecake, spoon the whipped topping into a resealable plastic bag. Snip one of the corners off bottom of bag. Squeeze topping out to form soft peaks on top of cake.

1 cup HONEY MAID Graham Cracker Crumbs

3/4 cup plus 3 Tbsp. sugar, divided

3 Tbsp. butter, melted

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3 eggs

4 squares BAKER'S Premium White Baking Chocolate, melted

1/4 tsp. peppermint extract

2 cups thawed COOL WHIP Whipped Topping

1/2 cup chopped candy canes

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan). Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press onto bottom of pan. Bake 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in chocolate and extract; pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours. Top with the whipped topping and chopped candy just before serving. Store leftovers in refrigerator.

Red & Green Holiday Bowl

2007-12-19T09:07:00.000-08:00

At 16 servings, this festive layered dessert is sure to be a crowd pleaser!

1 qt. (4 cups) boiling water, divided

1 pkg. (8-serving size) JELL-O Brand Lime Flavor Gelatin

1 pkg. (8-serving size) JELL-O Brand Cherry Flavor Gelatin

2 cups cold water, divided

1 can (20 oz.) pineapple chunks, drained

1 can (11 oz.) mandarin orange segments, drained

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

1/4 cup sugar

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

STIR 2 cups of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1 cup of the cold water into dissolved gelatin in each bowl. Refrigerate lime gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Let cherry gelatin stand at room temperature.

ADD pineapple to thickened lime gelatin; mix well. Pour into 4- to 5-quart glass serving bowl. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).

BEAT cream cheese and sugar in medium bowl with wire whisk or electric mixer until well blended. Stir in 2 cups of the whipped topping. Gently spoon over lime gelatin layer in bowl; refrigerate. Meanwhile, refrigerate cherry gelatin 1-1/2 hours or until thickened.

ADD oranges to cherry gelatin; gently spoon over cream cheese layer. Refrigerate 3 hours or until firm. Serve topped with remaining whipped topping. Store leftover dessert in refrigerator.

Cheesy Christmas Tree

2007-12-18T09:02:00.000-08:00

This very easy-to-make cheesy Christmas tree delight is the perfect addition to your next holiday party! Try using Philly Neufchatel Cheese for a lower fat option.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese

1/2 cup pesto

1/4 cup chopped red peppers

1 stick KRAFT POLLY-O TWIST-UMS String Cheese

RITZ Crackers

CUT block of cream cheese diagonally in half. Arrange both halves, with points together, on serving plate to resemble Christmas-tree shape.

CUT a 2-inch piece from the string cheese. Place at bottom of tree for the trunk. Wrap up remaining cheese; refrigerate until ready to use for snacking or other use.

SPOON pesto over cream cheese; sprinkle with peppers. Serve as a spread with the crackers.

BAKER'S ONE BOWL Chocolate Truffles

2007-12-17T09:01:00.001-08:00

These delicious chocolate truffles can be rolled in a variety of coatings and are perfect for holiday gift-giving! The truffle mixture softens quickly, so when rolling, only remove about a dozen from refrigerator at a time.

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate

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

1 tub (8 oz.) COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed

suggested coatings: powdered sugar, finely chopped PLANTERS Pecans, toasted BAKER'S ANGEL FLAKE Coconut, grated BAKER'S Semi-Sweet Baking Chocolate, unsweetened cocoa powder, colored sprinkles

MICROWAVE chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Add cream cheese; stir until cream cheese is completely melted and mixture is well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours or until mixture is firm enough to handle.

SCOOP chocolate mixture into 1-inch balls with melon baller; place on waxed paper-covered baking sheets. Refrigerate at least 1 hour.

ROLL in suggested coatings, working with a few truffles at a time. (Truffles do not need to be perfectly round and smooth--a slightly rough appearance is considered typical.) Store in tightly covered container in refrigerator.

Coupons for Free Philly!

2007-12-14T12:25:00.000-08:00

Hey everyone, the Philly folks sent me over these “Gratuity Coupons” to share with MySpace friends and LoveMyPhilly blog readers! The coupons are good for “One Free PHILADELPHIA brand cream cheese (any variety) or PHILADELPHIA Ready-to-Eat Cheesecake product up to $4.99” and they are good until 1/31/2008 only valid in the US.

I’m going to be giving them away two ways:

Recipe Contest: The first 100 people who send me an original Philly recipe will get a Gratuity Coupon.

Send your Recipes & the mailing address where I should send the coupon to: LoveMyPhillyRecipes@gmail.com

Chocolate Dream Product Review: The first 100 people who send me a review of the new Chocolate Dream Ready-to-Eat Cheesecake will get a gratuity coupon. If you haven’t tried the Chocolate Dream flavor yet there’s a coupon for a dollar off at www.CreamCheese.com if you want to give it a try and let me know what you think ☺

Send your Product Reviews & the mailing address where I should send the coupon to: LoveMyPhilly@gmail.com

If I have any extra coupons I’ll be sure to find additional ways to share them. Thanks so much everyone for sharing!!!

Apple-Cinnamon Blinis

2007-12-14T09:27:00.000-08:00

Having guests for brunch this holiday season, try serving these delicious blinis! It's my favorite use for Granny Smith apples. The batter cannot be made ahead, but to save time premix the dry ingredients the night before. When ready to serve, add the egg, remaining 1/2 cup sour cream and the milk.

1 large Granny Smith apple, peeled, thinly sliced

1 Tbsp. sugar

1 tsp. ground cinnamon

2 Tbsp. butter or margarine

1 cup flour

1/2 tsp. salt

1/2 tsp. baking soda

1 egg

1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided

1/2 cup milk

TOSS apples with sugar and cinnamon; set aside. Melt butter in large nonstick skillet on medium-low heat. Add apple mixture; cook 4 min. or until apples begin to soften and are evenly coated with the sugar glaze, stirring occasionally. Remove from heat; set aside.

MIX flour, salt and baking soda in large bowl; set aside. Beat egg, 1/2 cup of the sour cream and the milk with wire whisk until well blended. Add to flour mixture; stir just until moistened. Gently stir in apples.

HEAT nonstick griddle or large nonstick skillet on medium heat. Drop batter by tablespoonfuls onto hot griddle. Cook until bubbles form on tops, then turn over to brown other sides. Serve warm, topping each with a scant teaspoonful of the remaining 1/2 cup sour cream just before serving.

Heaven Must Be Missing An Angel

2007-12-14T08:35:00.000-08:00

Green-Green Guacamole

2007-12-13T09:22:00.000-08:00

Cream cheese gives this guacamole recipe a very unique taste! Try adding little hot peppers or finely chopped cilantro to spice it up. It's delicious with chips or crackers. If you have any left over, guacamole is the perfect sandwich spread!

2 medium avocados, peeled, pitted and mashed

1/4 cup PHILADELPHIA Cream Cheese Spread

1/4 cup finely chopped tomato

2 Tbsp. finely chopped onion

2 Tbsp. lime juice

1 clove garlic, minced

1/8 tsp. salt

Dash of black pepper

MIX all ingredients until well blended.

SERVE with tortilla chips.

Christmas Ornaments

2007-12-12T09:02:00.000-08:00

This is the perfect appetizer to make with kids! Try, using Philly chive & onion cream cheese instead, it's delicious!

24 RITZ Crackers

1/2 cup PHILADELPHIA Cream Cheese Spread

Sliced green onions

Small tomato pieces

SPREAD each cracker with 1 tsp. cream cheese spread.

DECORATE with onions and tomatoes as desired to resemble Christmas ornaments.

I Eat My Philly With …

2007-12-12T08:26:00.000-08:00

This just in … Philadelphia Cream Cheese devotees are thinking outside the “bagel and cream cheese box.” That’s right; people are pairing Philly with far out foods and loving every ingenious bite. I did a little digging and created this list of unexpected ways to enjoy Philly:

“My Philly … My Way”

1) Philly + corn on the cob - Spread a hot fresh corn cob with your favorite soft flavor of Philly … sweet, crisp, and creamy.

2) Philly + ice cream - Top your favorite ice cream with a few dollops of soft Philly then use a spoon to mix it together. Ice cream has never been creamier!

3) Philly + pizza - The next time you make pizza, spread the dough with cream cheese then cover it with sauce and your favorite toppings before baking. If you like it super cheesy, add more shredded cheese on top!

4) Philly + Oysters Rockefeller - Add whipped Philly to the sauce you make for Oysters Rockefeller and make this luxurious dish even more decadent.

5) Philly + roasted chicken - Before you roast your chicken, stuff 1 inch cubes of Philadelphia cream cheese under the skin above the breast meat. This will make the white meat more juicy and tender. Try Philadelphia Chive and Onion flavor!

6) Philly + hot dogs - Spread a toasted dog bun with Philly Whipped Chive flavor cream cheese. Yum!

Now it’s your turn to get creative … tell us how you like your Philly!

Chocolate-Marshmallow Haystacks

2007-12-11T08:55:00.000-08:00

These marshmallow treats are the perfect holiday treat! To soften the cream cheese, place the measured amount on a microwaveable plate for 10 seconds on high. If you want to set the haystacks faster, put them in the freezer. They are also delicious to eat frozen!

3 cups BAKER'S ANGEL FLAKE Coconut

3 oz. PHILADELPHIA Cream Cheese, softened

2 Tbsp. milk

2 cups sifted powdered sugar

2 squares BAKER'S Unsweetened Baking Chocolate, melted

1/4 tsp. vanilla

1/8 tsp. salt

3 cups JET-PUFFED Miniature Marshmallows

PLACE coconut in shallow dish or pie plate; set aside. Beat cream cheese and milk in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating until well blended after each addition. Add chocolate, vanilla and salt; mix well. Gently stir in marshmallows.

DROP rounded teaspoonfuls of the cream cheese mixture into coconut; toss gently until evenly coated. Place on baking sheet.

REFRIGERATE several hours or until firm.

Philly Fun for Kids

2007-12-10T10:43:00.000-08:00

My love for Philadelphia Cream cheese developed when I was a kid. I even ate it on my peanut butter and jelly (and cream cheese) sandwiches! As if Philly isn’t great enough, my mom made it even more fun for me to eat … and occasionally, I still make this concoction!

Color Me Philly
Buy some Soft-Plain Philadelphia Cream Cheese. Place it in a medium mixing bowl with a few drops of your favorite color food coloring. I like blue. Use a whisk or electric mixer to make your Philly any color you wish. Spread the colorful creation on mini bagels and top with colored sprinkles for your child’s next birthday party. Kids love this!

Philly Ginger Bread House
You can build a ginger bread house using extra thick Philadelphia Cream Cheese frosting as the glue! Mix 2 bricks Plain Philly, a little milk and 2 lbs of powdered sugar in an electric mixer. Add enough milk to make a thick paste consistency. If the mixture gets too thin, add more powdered sugar.

Berry Bears On a Bench
You may have heard of ants on a log? Well this little snack is its long lost cousin. Slice cleaned celery into 3 inch pieces. Spread Soft-Strawberry cream cheese in each celery stick and place red gummy bears in the cream cheese so it looks as if they are
”sitting” on the celery bench.

Holiday Cheese Truffles

2007-12-10T08:43:00.000-08:00

These are delicious, especially with toasted sesame crackers! This recipe could easily be cut in half, if you have a smaller gathering. Sesame seeds, chopped fresh parsley, paprika and shredded cheese are other yummy toppings!

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

1 tsp. garlic powder

Dash ground red pepper (cayenne)

1/4 cup chopped roasted red peppers

1/4 cup chopped green onions

1-2/3 cups PLANTERS Chopped Pecans

SOCIABLES Savory Crackers

BEAT cream cheese, shredded cheese, garlic powder and ground red pepper until well blended. Divide in half. Add roasted red peppers to one half and green onions to the other half; mix each half until well blended. Cover.

REFRIGERATE several hours or until chilled.

SHAPE each cheese mixture into 24 balls, each about 1 inch in diameter. Roll in pecans. Cover and refrigerate until ready to serve.

Holiday Feta Cheese Ball

2007-12-07T09:29:00.000-08:00

This festive and very easy to make appetizer is absolutely delicious! Try using a bit of Cayenne pepper for a bit more kick and just use it as a dip, not the cheese ball. It takes seconds to make and everyone will love it at your next holiday gather. They're sure to ask you for the recipe!

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 oz. each) ATHENOS Traditional Feta Cheese, coarsely chopped

1/4 cup sliced green onions

1/4 cup finely chopped red pepper

1 cup PLANTERS Walnut Pieces, finely chopped

MIX cream cheese and feta cheese with electric mixer on medium speed until well blended. Add remaining ingredients; mix well. Cover.

REFRIGERATE several hours or until chilled.

SHAPE into ball. Roll in chopped fresh parsley, if desired. Serve with assorted NABISCO Crackers.

Heaven

2007-12-07T08:20:00.000-08:00

Cookies & Cream Freeze

2007-12-06T09:22:00.000-08:00

Try crushing all of the Oreos to make it easier to cut! Also, using foil loaf pans rather than lining a glass pan to make it easier to flip the dessert onto the plate. Drizzle serving plates with additional melted Semi-Sweet Chocolate for a spectacular yet simple dessert presentation.

4 squares BAKER'S Semi-Sweet Baking Chocolate

14 OREO Chocolate Sandwich Cookies, divided

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

1/4 cup sugar

1/2 tsp. vanilla

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

MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2 x 4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.

BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.

SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.

Gourmet Crab Ring

2007-12-05T09:22:00.000-08:00

This cream cheese crab appetizer is great party recipe. Don't fret if you're missing dry sherry in your kitchen cabinet. Try adding different ingredients; red onion and celery and delightful additions. Also, you may find two 8oz pkg. of cream cheese a bit over powering for the one can of crab meat, so cut it done a bit if you like.

1 tsp. KNOX Unflavored Gelatine

1/4 cup cold water

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 Tbsp. dry sherry

1/4 tsp. seasoned salt

1/8 tsp. ground black pepper

1 can (6 oz.) crabmeat, drained, flaked

1 jar (2 oz.) diced pimientos, drained

1/4 cup chopped fresh parsley, divided

SPRINKLE gelatine over water in small saucepan; let stand 2 minutes to soften. Cook on low heat until gelatine is completely dissolved, stirring constantly. Pour into large bowl of electric mixer.

ADD cream cheese; beat on low speed until well blended. Add sherry, seasoned salt and pepper; mix well. Stir in crabmeat, pimientos and 2 Tbsp. of the parsley.

POUR into 3-cup ring mold. Refrigerate 4 hours or until set. Unmold onto serving platter. Sprinkle with remaining 2 Tbsp. parsley.

Fun Pairings with Flavored Philly

2007-12-04T13:06:00.000-08:00

Personally, I am supremely happy eating flavored Philly all by itself. Yes, I admit it … I eat it right out of the container, spoonful by satisfying spoonful. There are however, a multitude of foods that lend themselves quite nicely to the various cream cheese flavors. So the next time you want to get all sophisticated with your Soft Flavored Cream Cheese, refer to the chart below.

FLAVOR OF SOFT PHILLY CREAM CHEESE PAIR IT WITH …

Strawberry: Graham crackers, fruit, sour cream, parfaits, vanilla ice cream, Hawaiian Bread
Chive & Onion: Celery, crackers, cucumber slices, carrots, whole wheat toast, pasta cream sauce
Garden Vegetable: Veggie sticks, bagels, crackers, bread sticks, baked potato, steak, chicken, fish
Pineapple: Sorbet, angel food cake, coconut, Jell-o, pineapple upside down cake, cheesecake
Salmon: Crackers, rye toast, cucumbers, rice, sushi rolls
Honey-Nut: Cheesecake, cinnamon bread, whole wheat toast, brownies
Blueberry: Toast, muffins, fruit salad, sour cream
Triple Berries & Cream Swirls: Granola, raisin bread, toast, berries with sour cream
Brown Sugar cinnamon & Cream Swirls: Toast, oatmeal, bananas, apple slices
Strawberry Jammin’ Swirls: Fruit salad, pineapple, toast, croissant

Easy NILLA® Tiramisu

2007-12-04T09:00:00.000-08:00

A delicious dessert. Try substituting Cool Whip Free and Low Fat Cream Cheese and it will still taste great. It's a good idea to put the tiramisu in the freezer for about 1/2 hour before cutting though. Even after spending all night in the fridge it might still be soft.

1 Tbsp. MAXWELL HOUSE Instant Coffee

2 Tbsp. hot water

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

1/4 cup powdered sugar, sifted

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

32 NILLA Wafers

1 cup fresh raspberries

1/2 tsp. unsweetened cocoa powder

1 square BAKER'S Semi-Sweet Baking Chocolate, grated

ADD coffee granules to hot water; stir until dissolved. Gradually add to cream cheese in medium bowl, beating with wire whisk until well blended. Add powdered sugar; mix well. Gently stir in the whipped topping.

PLACE 16 of the wafers on bottom of 8-inch square dish; cover with half of the whipped topping mixture. Repeat layers. Cover and refrigerate several hours or overnight.

TOP with the raspberries just before serving. Sprinkle with cocoa powder and grated chocolate. Store leftover dessert in refrigerator.

10-Minute Appetizer Spread

2007-12-03T08:48:00.000-08:00

This perfect party appetizer is extremely versatile. Make sure to mix the Miracle Whip and Cream Cheese together really well. To make it low fat use Philly Neufchatel Cheese and Miracle Whip Light Dressing.

Take 1 pkg. (8 oz.) softened PHILADELPHIA Cream Cheese and 1/2 cup MIRACLE WHIP Dressing and mix & match your recipe from these options...

topping options	cheese choices
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, 1 cup chopped tomatoes, 1 cup shredded lettuce	KRAFT Four Cheese Mexican Style Shredded Cheese
1 cup chopped tomatoes, 1 cup chopped cucumbers, 1/4 cup chopped black olives	ATHENOS Crumbled Feta Cheese with Garlic & Herb
1/4 cup pesto, 1/4 cup chopped artichokes, 1 cup chopped roasted peppers	KRAFT Finely Shredded Italian Style Five Cheese Blend
1/2 cup spaghetti or pizza sauce, 1/4 cup sliced pepperoni, 1/2 cup chopped green pepper	KRAFT Finely Shredded Italian Style Five Cheese Blend

MIX cream cheese and dressing until well blended. Spread on dinner plate or serving platter.

LAYER toppings over cream cheese mixture.

SPRINKLE with 1 cup cheese. Serve with NABISCO Crackers and cut-up fresh vegetables.

Bare Bagel

2007-11-30T10:25:00.001-08:00

Chocolate Caramel Pecan Pie

2007-11-30T09:13:00.000-08:00

This pie is easy-to-make, delectable and extremely indulgent! Perfect for that special holiday party.

25 KRAFT Caramels

2 Tbsp. milk

1 cup chopped toasted PLANTERS Pecans

1 HONEY MAID Graham Pie Crust (6 oz.)

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate

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

PLACE caramels in medium microwaveable bowl. Add milk. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Stir in pecans. Pour into crust.

MICROWAVE chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each min. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Spread evenly over caramel layer in crust.

REFRIGERATE at least 2 hours. Let stand at room temperature 10 to 15 min. before serving. Top with the remaining whipped topping. Store leftover pie in refrigerator.

Creamy Stuffed Pastry Bites

2007-11-29T06:03:00.000-08:00

These are a warm, delicious side for your next holiday meal! Use a fork to seal the pastry edges, it adds a decorative edge and prevents the filling from coming out.

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

1/2 cup finely chopped cooked turkey or chicken

2 green onions, sliced

1/2 tsp. chopped fresh parsley

salt and pepper

1 pkg. (17-1/4 oz.) frozen puff pastry (2 sheets), thawed

1 egg

1 Tbsp. milk

PREHEAT oven to 400°F. Mix cream cheese, turkey, onions and parsley until well blended. Season with salt and pepper to taste.

PLACE pastry sheets on cutting board. Cut out 22 circles from each pastry sheet, using a 2-inch round cutter. Beat egg and milk with wire whisk until well blended.

SPOON 1 tsp. of the turkey mixture onto center of each pastry circle. Brush edge of pastry with egg mixture. Fold pastry in half to completely enclose filling; press edges together to seal. Place on baking sheet; brush tops with remaining egg mixture.

BAKE 12 to 15 minutes or until golden brown. Serve immediately.

Beaver Dam Plant Tour … The Heart of Philadelphia Cream Cheese

2007-11-28T09:01:00.000-08:00

Being the Philly Cream Cheese lover that I am, getting to take a sneak peek into the heart of the operation where all that creamy goodness is made … well it’s like being a kid in Santa’s Toy shop! I’ve gotten the inside scoop on just how they make Philly Cream Cheese and where most of it comes from.

Let’s start way back in the early 1900’s. What was once the Old Woolen Mills, sat vacant. In 1924 the Phenix Cheese Corporation converted the mill into a cheese factory. At that time, they were the only producer of Philadelphia ® cream cheese. In 1928, the Kraft Cheese Corp. purchased the entire Phenix Cheese Corp and Kraft-Phenix was born. In 1940, the name was changed back to the Kraft Cheese Company. Kraft Beaver Dam is the longest continually operating Philadelphia® cream cheese plant in the U.S.

The plant has transformed significantly over the years and so has the process of making cream cheese. In the old days, the cream cheese curd was placed in cloth bags and stacked on deep tables where crushed ice was packed around it helping to drain out the whey from the curd. All of these methods were state of the art at the time, but times change. Today, there are machines that separate the cream cheese. By 1949, the was plant producing some 20 million pounds of cheese annually. Over the next few decades, the Kraft Beaver Dam Facility underwent many remodeling projects, each making the plant more modern and efficient. In 1990, the plant unveiled Light Philadelphia ® Cream Cheese, one of the most successful products to date.

In 2003, the Kraft Beaver Dam held a huge celebration to commemorate their 75 year anniversary. They created a special tour that let people experience the process of making cream cheese, start to finish. The various stops along the way included the Quality Dip Line, which can produce different flavors as well as different size containers of product. Samples were also given out here … yum! They showed off the Portion Control Line that produces the little 1 and ¾ ounce containers you get at a deli and Line 7, called the Osgood, which produces the Soft, Light, and flavored products. The Bulk Fill Area and Palletizing Farm were also toured. At the Palletizing Farm, as many as 4 lines are palletized at one time without a single human touch. The tour also let people peek at Rigid, where cream cheese is packaged quickly before your eyes and the Cook Room, where flavors are added to the cream cheese.

I always like to know where my favorite foods come from and thanks to this little book, I am now an educated Philadelphia® Cream Cheese eater.

Shortbread Striped Delight

2007-11-28T08:57:00.000-08:00

This shortbread recipe is the perfect dessert for your next holiday gathering. If you're looking eliminate more fat per serving prepare with Philly Neufchatel Cheese.

1 cup flour

1 cup finely chopped PLANTERS Pecan Pieces

1/4 cup sugar

1/2 cup (1 stick) butter or margarine, melted

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

2 Tbsp. milk

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

3-1/2 cups cold milk

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

PREHEAT oven to 350°F. Mix flour, pecans, sugar and butter until flour is moistened. Press evenly onto bottom of 13x9-inch baking pan. Bake 20 minutes or until lightly browned. Cool.

BEAT cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread over cooled crust.

POUR 3-1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Refrigerate 4 hours or until set. Spread remaining whipped topping over pudding just before serving.

Sweet Pepper and Ham Deviled Eggs

2007-11-27T08:56:00.000-08:00

To add a festive twist to this divine recipe, garnish with a sprig of red and green bell pepper. You can store the leftover cooked egg yolks up to 4 days, in the refrigerator and use on salads or cooked vegetables.

1/2 cup PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese

2 Tbsp. KRAFT Horseradish Sauce

1 doz. hard-cooked eggs, cooled, peeled and cut lengthwise in half

1/2 cup finely chopped OSCAR MAYER Lower Sodium Ham

1 green pepper, chopped

paprika (optional)

MIX Neufchatel cheese, horseradish sauce and 4 of the egg yolks until well blended. Cover and refrigerate remaining egg yolks for another use. Add ham and green pepper; mix well.

SPOON Neufchatel cheese mixture evenly into egg white halves. Sprinkle with paprika; cover lightly.

REFRIGERATE at least 30 minutes before serving.

Permafrost Peppermints

2007-11-26T08:39:00.000-08:00

These peppermint cookies are delightfully delicious holiday treat. Try substituting a few drops peppermint oil for the peppermint extract. Let kids create their own candies decorating them with chocolate, multi-colored sprinkles or green and red colored sugars.

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

1 Tbsp. butter or margarine, softened

1 Tbsp. light corn syrup

1/4 tsp. peppermint extract

4 cups powdered sugar

Green and red food coloring

granulated sugar

Green, red and white decorating icings (optional)

BEAT cream cheese, butter, corn syrup and extract in large bowl with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until well blended. Divide mixture into thirds. Knead a few drops green food coloring into one third; repeat with red food coloring and second third. Leave remaining third plain. Wrap each piece in plastic wrap; refrigerate until firm.

SHAPE dough into 3/4-inch balls, working with 1 color at a time. Place on wax paper-covered baking sheet. Flatten each ball with bottom of glass lightly dipped in granulated sugar.

REPEAT with remaining mixtures. Decorate with icings, if desired; let dry. Store in tightly covered container in refrigerator.

Tasting The Good Life

2007-11-24T10:50:00.000-08:00

Turkey Cheese Pockets

2007-11-23T09:10:00.000-08:00

Looking for a great way to utilize that leftover Thanksgiving turkey? Try these scrumptious turkey pockets! To add a little zest, use Philly Chive & Onion cream cheese spread instead.

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

1 Tbsp. MIRACLE WHIP Dressing

1 tsp. GREY POUPON Dijon Mustard

4 slices OSCAR MAYER Shaved Smoked Turkey Breast, finely chopped

1/4 cup KRAFT Shredded Mozzarella Cheese

1 can (7.5 oz) refrigerated biscuits (10 biscuits)

PREHEAT oven to 400°F. Mix cream cheese, dressing and mustard in small bowl until well blended. Add turkey and cheese; mix well. Set aside.

PRESS or roll out each biscuit to 3-1/2-inch circle; top evenly with cream cheese mixture. Fold each in half to enclose filling. Firmly press edges of dough together to seal. Place on baking sheet.

BAKE 10 to 12 min. or until lightly browned. Serve warm.

Holiday BAKER'S® ONE BOWL Brownies

2007-11-22T08:58:00.000-08:00

This yummy, festive treat makes 18 brownies so it is perfect to serve at a holiday get-together. Place the leftover brownie trimmings in a resealable freezer-weight plastic bag and freeze up to 3 months. You can thaw these Then, thaw and use for a second dessert: add COOL WHIP Whipped Topping and fresh fruit or canned pie filling in a clear serving bowl.

For an alternative recipe, prepare and bake brownies as directed. Cut into 36 (2-3/4x1-inch) sticks. Drizzle with 4 squares melted BAKER'S Premium White Baking Chocolate. Sprinkle with crushed peppermint candies. Delicious!

4 squares BAKER'S Unsweetened Baking Chocolate

3/4 cup (1-1/2 sticks) butter or margarine

2 cups granulated sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup coarsely chopped PLANTERS Pecans

1 tsp. powdered sugar

PREHEAT oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in granulated sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into greased foil-lined 13x9-inch baking pan.

BAKE 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.

CUT brownie in pan into 18 decorative shapes with 1-1/2 inch star-shaped or holiday cookie cutters. Sprinkle with powdered sugar. Reserve the trimmings for snacking or another use

10 Fun Philadelphia Facts

2007-11-21T08:52:00.000-08:00

Philadelphia … One Fascinating City

Here are a few facts about this city I bet you never knew:

1. Independence Square was where the Declaration of Independence was first read, while Independence Hall was where the 13 colonies agreed to break their ties with Britain. Thomas Jefferson’s handwritten version of the declaration can be found in Liberty Hall.

2. The first flag of the United States was sewn in Philadelphia in 1777 by Betsy Ross.

3. The first stock exchange in the United States was the Philadelphia Stock Exchange, which organized in 1790 when Philadelphia became the first capital of the United States (1790-1800).

4. Head to the Italian market for a taste of history, it is the oldest outdoor market in the United States.

5. Tom Hanks won an Oscar for his portrayal of a lawyer with AIDS in the film named after the city. The theme song from the film, Bruce Springsteen’s Streets of Philadelphia, was a major hit worldwide.

6. Philadelphia is home to the oldest zoo in the US.

7. Around 1880, Philadelphia was known as a city that produced high quality foods. That’s why A.L. Reynolds called it Philadelphia Brand Cream Cheese.

8. Fans of legendary boxing movie Rocky can run up the steps of the Philadelphia Museum of Art, just like Sylvester Stallone’s character does in one of his training montages.

9. Philadelphia is supposedly very haunted. If you wish to go spirit hunting, there are numerous ghost tours available for visitors.

10. Philadelphia is home to the cheesesteak sandwich, water ice, soft pretzels, and TastyKakes

Got a fun fact I forgot? Please share!

NILLA® Pumpkin Mousse Trifle

2007-11-21T08:49:00.000-08:00

This unique, pumpkin dish is perfect to bring to your next holiday party! If you're looking to make it a bit more healthful use: Reduced Fat Nilla Wafers, Philly Neufchatel Cheese, Sugar/Fat Free Vanilla JELL-O and Lite COOL WHIP.

42 NILLA Wafers, divided

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

1 can (15 oz.) pumpkin

1 tsp. vanilla

1/2 tsp. pumpkin pie spice

1-3/4 cups cold milk

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

2 cups thawed COOL WHIP Whipped Topping, divided

1/2 cup Autumn Spiced Nuts

ARRANGE 32 of the wafers on bottom and up side of 2-1/2-qt. serving bowl; set aside. Beat cream cheese and pumpkin in medium bowl with electric beater on medium speed until well blended. Add vanilla and spice; mix well.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in 1-1/2 cups of the whipped topping. Add cream cheese mixture; stir until well blended.

SPOON half of the pudding mixture into prepared bowl; top with the remaining wafers. Cover with layers of the remaining pudding mixture and remaining 1/2 cup whipped topping. Sprinkle with the Autumn Spiced Nuts. Store leftover dessert in refrigerator.

Cranberry and Pecan Cheese Log

2007-11-20T08:43:00.000-08:00

This delicious, colorful cheese log travels well. Make sure to wrap tightly before storing in an insulated cooler packed with ice packs. Bringing this to a holiday party? Remember to pack a copy of the recipe. You're sure to get requests!

1 container (8 oz.) PHILADELPHIA Light Cream Cheese Spread

1/4 cup chopped dried cranberries

1 Tbsp. grated orange peel

1/2 cup coarsely chopped PLANTERS Pecans, toasted

TRISCUIT Rosemary & Olive Oil Crackers

MIX cream cheese spread, cranberries and orange peel until well blended. Shape into 6-inch log.

ROLL in pecans until evenly coated on all sides. Wrap tightly in plastic wrap.

REFRIGERATE at least 30 min. Serve as a spread with the crackers.

Philly Thanksgiving Recipes

2007-11-19T11:23:00.000-08:00

If you’ve been reading Love-My-Philly over the past few weeks, then you know Philadelphia Cream Cheese can and should be used for so much more than a bagel schmear. It’s an excellent addition to many savory recipes as well as addicting desserts. With Thanksgiving just days away, I need all the help I can get planning my menu. Sometimes it helps to build your dinner around a theme and if you love Philly as much as I do, you will definitely want to try this menu.

Beverages
Russian Tea
Razzmopolitans

Appetizers
Crabmeat Stuffed Mushrooms
The Perfect Cheeseball

The Bird
Dijon Herb Basted Turkey

Philly Sides
Rustic Onion Tart
Chive and Onion Mashed Potatos

Dessert
Pumpkin Pie Bars
Double Layer Pumpkin Pie

Apple Pecan Cheesecake

2007-11-19T08:33:00.000-08:00

For an extra special touch, drizzle KRAFT Caramel Topping over each piece of cheesecake just before serving. Take advantage of the variety of apples available this season by trying Granny Smith, Honeycrisp or your favorite type for the topping.

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/4 cup butter, melted

2 Tbsp. brown sugar

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/2 cups firmly packed brown sugar, divided

1 tsp. vanilla

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 eggs

4 cups chopped peeled apples (about 3 medium)

3/4 cup PLANTERS Chopped Pecans

1 tsp. ground cinnamon

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. brown sugar; press firmly onto bottom of pan.

BEAT cream cheese, 1 cup of the brown sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter.

BAKE 55 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftover cheesecake in refrigerator.

A Few Good Reasons

2007-11-16T09:12:00.000-08:00

Crabmeat-Stuffed Mushrooms

2007-11-16T09:08:00.000-08:00

These mushrooms will always be the hit of the party! It's usually tastes best to use fresh crabmeat, but canned crabmeat works fine if it's all you can get. These mushrooms taste delicious when prepared on a grill. You can store the mixture in the fridge to save time the day you want to serve them.

12 large fresh mushrooms

2 Tbsp. sliced green onion

3 Tbsp. butter or margarine, divided

3 Tbsp. fresh bread crumbs

3 oz. PHILADELPHIA Cream Cheese, softened

1 pkg. (6 oz.) frozen crabmeat, thawed, drained and flaked

PREHEAT oven to 350°F. Remove mushroom stems; chop enough stems to measure 1/3 cup. Cook and stir chopped stems and onion in 1 Tbsp. of the butter in medim skillet until tender. Stir in bread crumbs. Add to cream cheese in medium bowl; mix until well blended. Gently stir in crabmeat.

MELT remaining 2 Tbsp. butter; brush evenly onto mushroom caps. Fill caps with cream cheese mixture; place, filled sides up, in shallow baking dish.

BAKE 18 to 20 minutes or until heated through.

The Only Cheesecake Cook Book You’ll Ever Need

2007-11-16T08:59:00.001-08:00

New York City … “The Big Apple.” Who do they think they’re kidding? We all know the top three foods New York is known for and big apples are not one of them!

Oh no, the three most famous foods in this town are far more fun, delicious, and decadent than a piece of fruit; Pizza, bagels, and my favorite, New York Cheesecake. Now when you visit NYC, if you’re a cheesecake addict like me, chances are a New York native will tell you to visit Junior’s. Since 1950, The Rosen family has provided New Yorkers with a place to meet friends, have coffee, and indulge in a wide variety of sweet slices of thick, creamy, velvet-like cheesecake. And guess what? They wrote a cheesecake cookbook! Junior’s Cheesecake Cookbook is filled with 50 of their most famous cheesecake recipes.

Now, as far as cookbooks go, I’m all about the pictures. If my mouth is not watering from staring at gorgeous photos of Cherry Crumb Cheesecake by the time I’ve flipped through the book, I’m just not inspired to dive in and cook. Junior’s did it right. They have 40 color pictures of their luxurious cheesecakes throughout. So, not only are you getting your hands on a pile of the most loved cheesecake recipes in New York City, but also, you get a book full of eye candy … or eye cheesecake? Plus, you can use your favorite Philadelphia Cream Cheese in all these recipes!

I love the symbiotic relationship between Philly Cream Cheese and cheesecake; they are two of the foods I cherish most. And, no matter what kind of cheesecake you live for, you will surely find it in Junior’s book; Raspberry Swirl, Chocolate Ganache, Plain Original and 47 more intoxicating cheesecake creations. You can pick up this heavenly book at most books stores or just order on the Junior’s website. I for one am very happy Junior’s decided to share these sweet secrets!

Baked Apricot Spread

2007-11-15T09:02:00.000-08:00

This spread is super simple to make! I definitely recommend using mango chutney to kick up the flavor of the recipe. It's likely to become a "must-make" during your holiday season.

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

1 cup KRAFT Shredded Cheddar Cheese

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2 cup sliced dried apricots

1/3 cup PLANTERS Sliced Almonds

RITZ Crackers

PREHEAT oven to 350°F. Mix cream cheese and Cheddar cheese in medium bowl until well blended. Add sour cream and apricots; mix well.

SPREAD into 9-inch pie plate; sprinkle with almonds.

BAKE 25 to 30 minutes or until almonds are lightly toasted and spread is heated through. Cool slightly. Serve with crackers.

My Philly is Pasteurized! What is Pasteurization Exactly?

2007-11-14T10:23:00.000-08:00

I always buy pasteurized milk and I’ve seen the term on many Philly cream cheese containers. Great … but what does pasteurization actually mean? After a little research, I found out it’s the process of heating liquids in order to destroy anything that could be harmful to your health such as molds and bacteria. Pasteurization is, in fact, an important part of increasing the shelf life of cream cheese. I gave a little history of Philly Cream Cheese in the blog last Wednesday, but incase you missed it, I’ll recap. We can thank Kraft research scientist Oscar J. Link for giving our favorite creamy spread a longer shelf life. He did this by creating a device that separated cream from milk. Link was able to decrease bacterial contamination by immediately packaging hot cream cheese curd, allowing the product to remain in its pasteurized state. This patented process proved so successful, Philadelphia brand's shelf life increased nearly 700 percent, from 18 days to more than 120 days. Now that I know what pasteurization is, I’m glad I’ve always seen it listed on my Philadelphia Cream Cheese containers!

Don’t forget to add today’s delectable cream cheese recipe to your collection:
Autumn Pear Crisps … they are great to make when it’s cold outside. Serve them with hot apple cider infused with ginger and cloves!

Autumn Pear Crisps

2007-11-14T08:53:00.000-08:00

Wow, this is a delicious, uncomplicated recipe that will make you feel warm inside! Even non-pear lovers will enjoy it. If you don't have vanilla wafers, try using graham crackers and even the miniature little graham crusts to put in the filling.

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

1 Tbsp. brown sugar

1/8 tsp. ground cinnamon

1 large pear, peeled, cored and chopped

4 NILLA Wafers, coarsely chopped

1 Tbsp. PLANTERS Pecan Pieces

1 Tbsp. butter

2 Tbsp. thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F. Spray two (6-oz.) custard cups with cooking spray. Mix cream cheese, sugar and cinnamon until blended. Stir in pears. Spoon into prepared cups.

MIX wafers, pecans and butter in small bowl. Sprinkle over cream cheese mixture. Place cups on baking sheet.

BAKE 25 min. or until pears are bubbling. Serve warm; top each serving with a dollop of whipped topping just before serving.

Rustic Onion Tart

2007-11-13T08:48:00.000-08:00

This tasty onion tart is the perfect compliment for your next winter dinner.

1 large onion, thinly sliced

1/2 cup OSCAR MAYER Real Bacon Recipe Pieces

1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)

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

1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2 cup KRAFT Shredded Swiss Cheese

SPRAY small skillet with cooking spray. Add onions and bacon pieces; cook and stir on medium heat 5 min. or until onion is tender. Cool.

PREHEAT oven 350°F. Unroll or unfold pie crust onto ungreased baking sheet. Mix cream cheese and sour cream; spread evenly onto crust. Spoon the onion mixture onto center of crust, leaving a 2-inch border. Sprinkle with cheese. Fold the border up over the filling, pleating the crust as necessary to fit.

BAKE 10 to 15 min. or until crust is lightly browned. Cool slightly.

The Origin of Cream Cheese

2007-11-12T09:36:00.000-08:00

Most people think of bagels and cream cheese as one delicious power couple! The best bagels, in my opinion, are found in New York City, so it only makes sense that cream cheese was invented on the east coast!

Cream Cheese is one cheese America can proudly claim as its own. In 1872 a dairyman in Chester, New York created a cheese he claimed was “a richer cheese than ever before.” This might have to do with the fact that he made it from both cream and whole milk. If those ingredients don’t make something rich then what will, right? In 1880, a cheese distributor in New York named A.L. Reynolds began distributing cream cheese wrapped in tin-foil- wrappers. He called it Philadelphia Brand, a nod to the city in Pennsylvania that was notorious for producing top-quality food products at that time. The brand has become so popular that in many countries, cream cheese is just known as “Philadelphia.”

Want to treat yourself or a loved one to something extra special this week? Peek at the recipe I posted today: Harvest Time Apple Bars … I like to use organic Fuji Apples because they are crisp but sweeter than granny smith. Served with vanilla bean ice cream this is sure to make ya smile!

Harvest Time Apple Bars

2007-11-12T08:43:00.000-08:00

Make sure not to over bake these delicious apple bars, or they may come out too dry. Try adding more nuts to enhance the harvest flavor.

2 cups flour

1 cup firmly packed brown sugar

3/4 cup granulated sugar, divided

1-1/2 tsp. ground cinnamon

1/2 cup (1 stick) cold butter

1 cup chopped PLANTERS Walnuts

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

2 Tbsp. milk

1 egg, beaten

1/2 tsp. vanilla

3-1/2 cups chopped apples

PREHEAT oven to 350°F. Mix flour, brown sugar, 1/2 cup of the granulated sugar and the cinnamon; cut in butter using pastry blender or two knives until mixture resembles coarse crumbs. Stir in walnuts. Reserve 2 cups of the crumb mixture for topping; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan.

BEAT cream cheese and milk with electric mixer on medium speed until well blended. Add remaining 1/4 cup granulated sugar, the egg and vanilla; mix well. Pour over crust. Top with apples; sprinkle with reserved crumb mixture.

BAKE 30 min. Cool completely. Cut into 32 bars to serve. Store in tightly covered container in refrigerator.

The Perfect Cheese Ball

2007-11-09T09:36:00.000-08:00

The perfect cheese ball for the holidays, any type of crackers or vegetables will go nicely with it. If you have a sweet tooth add a couple spoonfuls of powdered sugar.

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread

2 cups KRAFT Shredded Cheddar Cheese

1/2 cup dried cranberries

2 Tbsp. port wine

1/2 cup PLANTERS Chopped Pecans

1/4 cup maple-flavored or pancake syrup

MIX cream cheese, Cheddar cheese, cranberries and wine until well blended; cover. Refrigerate 1 hour.

SHAPE into ball or other desired shape; coat with pecans. Place on serving plate.

DRIZZLE with syrup before serving with assorted NABISCO Crackers and cut-up fresh vegetables, such as carrot and celery sticks.

Petty Larceny

2007-11-09T09:08:00.000-08:00

History of Kraft Foods

2007-11-08T09:30:00.000-08:00

The Early Years
The stories behind successful companies like Kraft Foods are always intriguing to me. It’s really interesting to discover what steps were taken to build a small business into a global business with brands we all know and love. Way back in 1903, 29-year-old James L. Kraft moved to Chicago, where he started selling the best cheese from a horse-drawn wagon to wholesale markets and grocers. Six years later, four of Kraft's brothers joined him, and they incorporated the business under the name of J.L. Kraft & Bros. Co. By 1915, Kraft introduced process cheese in four-ounce tins. With its consistent quality and improved shelf life, the product became popular very quickly. The creation of process cheese helped Kraft grow and open new plants. In 1916, a patent for the "Process of Sterilizing Cheese and an Improved Product Produced by Such Process" was issued to Kraft and revolutionized the production of cheese.

Kraft Grows Up
Over the years, Kraft has merged with, been purchased by and acquired other companies. They have changed names, and ultimately grown in the way that a successful corporation does. Kraft inventors continued to introduce new variations of cheese such as Velveeta, Cheez Whiz, and cheese slices. Today, Kraft Foods manufactures and sells more cheese than any other company in the world. Kraft Foods Inc. is currently the largest food company in the United States and holds the number two position worldwide. The firm has two main operating units--Kraft Foods North America and Kraft Foods International.
What a History Lesson!

Frozen Pumpkin Dessert

2007-11-08T08:31:00.000-08:00

Looking for a different type of dessert to enjoy by a winter's fire? The Frozen Pumpkin Dessert is just that! It's also a fun change from the traditional pumpkin pie. Your friends will sure be surprised if you serve this at your next gathering.

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

3/4 cup sugar

1 can (15 oz.) pumpkin

3 Tbsp. brandy (optional)

1 tsp. pumpkin pie spice

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

1 cup chopped PLANTERS Slivered Almonds

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, brandy and spice; beat until well blended.

REMOVE 1/2 cup of the whipped topping; place in small bowl. Cover and refrigerate for later use. Gently stir remaining whipped topping and the almonds into pumpkin mixture. Pour into 9-inch square pan.

FREEZE 4 hours or until firm. Top with the reserved 1/2 cup whipped topping.

Thanksgiving with Philly

2007-11-07T14:26:00.000-08:00

I hope you enjoyed all the Halloween treats I've posted. During the next few weeks I will be adding recipes that will feel right at home with your Thanksgiving traditions as well as some fun Philly facts. So get out those mixing bowls and lets start cooking!

Favorite Topped Deviled Eggs

2007-11-07T09:18:00.000-08:00

This deviled eggs recipe is easy, delicious and perfect for your next family gathering! It also gives you the opportunity to tryout different toppings to match the season.

12 hard-cooked eggs

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

3 Tbsp. KRAFT Mayo Light Mayonnaise

2 tsp. GREY POUPON Dijon Mustard

2 tsp. white vinegar

1 tsp. sugar

1/8 tsp. paprika

CUT eggs in half lengthwise. Remove yolks; place in medium bowl. Add Neufchatel cheese, mayo, mustard, vinegar and sugar; mix until well blended.

SPOON mixture into large resealable plastic bag. Cut small corner from bottom of bag. Use to pipe filling into egg white halves. Sprinkle with paprika.

ADD Toppings, if desired.

Pumpkin Pie Bars

2007-11-06T09:08:00.000-08:00

These Pumpkin Pie Bars have a creamy, delicious filling with a sweet, crunchy topping. They would be perfect to make for Thanksgiving or any upcoming family gathering. The recipe makes enough for two 8x8 pans.

1-1/3 cups flour

1/2 cup firmly packed brown sugar

3/4 cup granulated sugar, divided

3/4 cup (1-1/2 sticks) cold butter or margarine

1 cup old-fashioned or quick-cooking oats, uncooked

1/2 cup chopped PLANTERS Pecans

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

3 eggs

1 can (15 oz.) pumpkin

1 Tbsp. pumpkin pie spice

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.

BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.

BAKE 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.

Double-Decker Salmon Appetizer

2007-11-05T09:01:00.000-08:00

Even the super picky will enjoy this delightful, tasty appetizer. It's so yummy you might need to make it a couple of times a week!

36 slices cocktail pumpernickel bread

1 tub (8 oz.) PHILADELPHIA Salmon Cream Cheese Spread

1 medium cucumber, peeled, cut into 24 thin slices

48 sprigs fresh dill

SPREAD each of 24 of the bread slices with 2 tsp. of the cream cheese spread; top each with 1 cucumber slice.

STACK 1 topped bread slice on top of second topped bread slice for each appetizer. Top each with 1 of the remaining 12 bread slices.

CUT each appetizer diagonally into quarters. Garnish each wedge with a dill sprig.

Start Spreadin The News

2007-11-02T10:47:00.000-07:00

Fall Apple Bavarian Cheesecake

2007-11-02T10:40:00.001-07:00

This scrumptious apple cheesecake is perfect for a fall dinner party, and might be the best tasting cheesecake you will ever make! Feel free to skip the almonds if you aren't a fan of nuts.

1/3 cup butter, melted

1-1/4 cups HONEY MAID Graham Cracker Crumbs

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup plus 3 Tbsp. sugar, divided

1/2 tsp. vanilla

2 eggs

1 apple, peeled, cored and sliced

1/4 cup PLANTERS Sliced Almonds

1/4 tsp. ground cinnamon

PREHEAT oven to 350°F. Mix butter and crumbs; press firmly onto bottom and up side of 9-inch pie plate.

BEAT cream cheese, 1/2 cup of the sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into crust; top with apple slices and almonds. Combine cinnamon and remaining 3 Tbsp. sugar; sprinkle over cheesecake.

BAKE 40 minutes or until center is almost set. Cool on wire rack. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

PHILADELPHIA Garlic & Herb Dip

2007-11-01T09:39:00.001-07:00

This dip is delicious and so easy to make! If you don't have fresh herbs, you can use dry instead and also try adding two garlic cloves. It will go fast at a party!

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

3 Tbsp. milk

3 Tbsp. finely chopped fresh basil

3 Tbsp. finely chopped fresh parsley

2 Tbsp. chopped fresh chives

1 clove garlic, minced

MIX cream cheese and milk in small bowl with electric mixer on medium speed until creamy.

ADD basil, parsley, chives and garlic; mix well. Cover.

REFRIGERATE several hours or until chilled. Serve with assorted cut-up vegetables or NABISCO Crackers.

Spooky Graveyard Dessert Pizza

2007-10-31T09:30:00.000-07:00

This delicious dessert pizza is easy and fun to make. It will make a great centerpiece for tonight's Halloween bash!

1 pkg. (18 oz.) refrigerated sliceable sugar cookies

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

1/3 cup sugar

2 cups COOL WHIP Whipped Topping

3 CAMEO Creme Sandwich Cookies

4 OREO Chocolate Sandwich Cookies, crushed

1 tsp. decorating icings or gels

1/4 cup BAKER'S ANGEL FLAKE Coconut

8 Assorted Halloween candies

PREHEAT oven to 350°F. Press cookie dough onto bottom of greased 12-inch pizza pan. Bake 20 minutes or until golden brown. Cool completely in pan on wire rack.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping. Spread over cooled crust.

DECORATE with remaining ingredients and remaining whipped topping to resemble a graveyard.

Great Pumpkin Cake

2007-10-30T09:16:00.000-07:00

Try making this unique, fun-to-frost recipe with chocolate chip cake instead!

1 pkg. (2-layer) cake mix, any flavor

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

1/4 cup (1/2 stick) butter, softened

4 cups powdered sugar

Few drops each: green, red and yellow food coloring

1 COMET Cup

PREPARE cake batter and bake in 12-cup fluted tube pan as directed on package. Cool in pan 10 min. Invert cake onto wire rack; remove pan. Cool cake completely.

MEANWHILE, beat cream cheese and butter in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating until well blended after each addition. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Cover and reserve remaining green frosting for later use.

ADD red and yellow food colorings to remaining white frosting to tint it orange. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake.

Skull Cakes

2007-10-29T08:45:00.001-07:00

Try a scary spin on the traditional cupcake. These tasty skulls will be a howl at your next Halloween party.

1 pkg. (2-layer size) white cake mix

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

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

1/4 cup (1/2 stick) butter, softened

1 tsp. vanilla

1 pkg. (16 oz.) powdered sugar, sifted (about 4 to 4-1/2 cups)

12 JET-PUFFED Marshmallows, cut in half widthwise

72 semi-sweet chocolate chips

96 candy corn

PREPARE cake batter as directed on package; blend in dry pudding mix. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.

BEAT cream cheese, butter and vanilla with electric mixer on medium speed until well blended. Add sugar gradually, beating well after each addition.

PULL each cupcake liner partially away from cake. Place a marshmallow half between paper and cupcake to create skull's "jaw." Frost cupcakes with cream cheese mixture. Decorate with chocolate chips for the "eyes" and "nose" and candy corn for the "teeth."

2 Sweet Worlds Collide

2007-10-26T14:45:00.000-07:00

How divine is cheesecake? The classic kind’s good …that sweet, cream cheesy filling floating on top of a crunchy Honey Maid graham cracker crust. Yum! But at heart, I’m a chocolate lover. Chocolate cheesecake … oh yeah!

Seriously though, who has the time to slave away in the kitchen making chocolate cheesecake? Well guess what fellow cheesecake fans? You no longer have to. I’m working with Philadelphia cream cheese, and they just came out with Chocolate Dream Ready-To-Eat Cheesecake Filling. That means it’s just one easy step to total dessert heaven! Yup, life just got a little sweeter and a little cheaper … stop by CreamCheese.com and click on “Save Right Now” to get a dollar off coupon for Chocolate Dream Ready-To Eat Cheesecake Filling.

All you have to do is spread the Chocolate Dream Filling into a Honey Maid or Oreo 9 inch pie crust, then sit back and enjoy sheer bliss with each rich, chocolaty bite. Here’s a classic commercial with the Philly angels making a “Heavenly Classic” cheesecake – proof that anyone can make a great tasting Cheesecake! It’s also ridiculously easy to customize your beloved cheesecake. Sprinkle white chocolate chips over the top of the Chocolate Dream then drizzling it with chocolate sauce.

If you like the Heavenly Classic Ready-To-Eat Cheesecake Filling, try topping it with fresh berries and Honey Maid graham cracker crumbs. It’s the perfect dessert for a dinner party; Simple, gorgeous and mouth-watering! However you like to serve your Ready-To-Eat-Cheesecake, one thing’s for sure … it’s now easier than ever to get your chocolate cheesecake fix!

Fun Philly Halloween Recipe Recap

2007-10-26T10:16:00.000-07:00

Here are some fun, tasty recipes for your upcoming Halloween party. They are sure to make your friends and family 'shriek' in delight. Happy Halloween!

Spider Pumpkin Cheesecake

Pumpkin Spiced Frosted Snack Bars

Creamy Pumpkin Bars

"Eyeball" Cupcakes

Monster Coffin Cake

Jack-'o-Lantern Cake

Double-Layer Pumpkin Pie

Ghost Crackers

2007-10-26T10:11:00.000-07:00

These are healthy, fun treat to make for your kids. A nice surprise for snack time! To mix it up, try using chocolate graham crackers and a flavored Cream Cheese Spread.

1 Tbsp. PHILADELPHIA Cream Cheese Spread

3 RITZ Crackers

3 raisins, cut in half

SPREAD cream cheese in ghost shape on top of crackers.

ADD raisin pieces for the eyes.

"Eyeball" Cupcakes

2007-10-25T09:12:00.000-07:00

These distinctive "eyeball" cupcakes are very tasty and kids will love them! Try pairing them with Spooky JELL-O Jigglers.

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

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

1/4 cup (1/2 stick) butter, softened

1 tsp. vanilla

1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)

24 ring-shaped chewy fruit snacks

24 miniature candy-coated chocolate pieces

1 tube (19.28 g) red decorating gel

PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.

BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Spread evenly onto tops of cupcakes.

PLACE 1 fruit snack on top of each cupcake. Add 1 candy-coated chocolate piece to center of each fruit snack for the eyeball. Draw squiggly lines with decorating gel from the eyeballs to outsides of fruit snacks to resemble eyeball veins.

Spooky JELL-O JIGGLERS

2007-10-25T09:00:00.000-07:00

They are so easy and fun to make, try using sugar-free Jell-O, you can barely tell the difference. If you spray the dish lightly with cooking spray before adding the Jell-O, it won't stick to the pan and you won't have to dip it in warm water. They are perfect for any occasion using different colors and shapes. Also, try adding a bit of Philly Ready-to-Eat Cheesecake on top!

2-1/2 cups boiling water (Do not add cold water.)

2 pkg. (8-serving size each) JELL-O Brand Orange Flavor Gelatin

STIR boiling water into dry gelatin mix in large bowl at least 3 min. until gelatin is completely dissolved. Pour into 13x9-inch pan.

REFRIGERATE at least 3 hours or until firm.

DIP bottom of pan in warm water 15 sec. Cut into 24 decorative shapes, using 2-inch Halloween-shaped cookie cutters, making sure to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Store in tightly covered container in refrigerator.

Monster Coffin Cake

2007-10-24T09:03:00.000-07:00

Your friends will be sure to gobble up this delicious cake right away! It's fun to make and should be a huge hit with kids. Great for any upcoming Halloween party as well.

1/3 cup KOOL-AID Grape Flavor Sugar-Sweetened Soft Drink Mix

2 Tbsp. hot water

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

1 cup thawed COOL WHIP Whipped Topping

4 OREO Chocolate Sandwich Cookies, divided

1 pkg. (10.75 oz.) frozen pound cake, thawed

10 JET-PUFFED Miniature Marshmallows

1 JET-PUFFED Marshmallow

Black decorating gel

3 worm-shaped chewy fruit snacks

PLACE drink mix in large bowl. Add hot water; stir until drink mix is completely dissolved. Add cream cheese; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping with wire whisk. Remove 1/2 tsp. of the cream cheese mixture for later use; set remaining cream cheese mixture aside.

CRUSH 3 of the cookies; place cookie crumbs in shallow dish. Set aside. Cut cake lengthwise in half. Frost cake top with some of the remaining cream cheese mixture. Dip in cookie crumbs until evenly coated; set aside. Place cake bottom on serving platter; frost top and sides with some of the remaining cream cheese mixture. Place cake top next to cake bottom to resemble coffin lid. Frost sides and cut side of cake top with remaining cream cheese mixture.

PLACE remaining cookie in center of cake bottom to resemble a body. Line up two rows of 3 mini marshmallows each at bottom of "body" to resemble legs. Place 2 miniature marshmallows on sides of "body" to resemble arms. Place large marshmallow at top of "body" to resemble head. Using reserved 1/2 tsp. cream cheese mixture, attach 2 miniature marshmallows to sides of "head" to resemble ears. Use decorating gel to draw mouth and eyes. Top cake with fruit snacks.

Pumpkin Spice Frosted Snack Bars

2007-10-23T08:31:00.001-07:00

These pumpkin bars are so delicious! The Miracle Whip and canned pumpkin makes it super moist. Perfect to bring to work during the holiday season.

1 pkg. (2-layer size) spice cake mix

1 can (15 oz.) pumpkin

1 cup MIRACLE WHIP Dressing

3 eggs

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

1/4 cup (1/2 stick) butter, softened

2 Tbsp. milk

1 tsp. vanilla

1 pkg. (16 oz.) powdered sugar (about 4 cups)

PREHEAT oven to 350°F. Grease 13x9-inch baking pan; set aside. Beat cake mix, pumpkin, dressing and eggs in large bowl with electric mixer on medium speed until well blended. Pour into prepared pan.

BAKE 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

BEAT cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in refrigerator.

Luscious Four-Layer Pumpkin Cake

2007-10-22T10:18:00.001-07:00

This is a super-easy, tasty cake to bake. Make sure to beat the cream cheese, pumpkin and spice on high and then gently folded in the cool whip. Even if you use low-fat ingredients, which tend to be softer than the full-fat ones, the frosting is still perfect. It's a very light cake, despite looking very rich!

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 large eggs

1-1/2 tsp. pumpkin pie spice, divided

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

1 cup powdered sugar

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

1/4 cup caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

BAKE 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.

CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.

Pull-Apart Maple Pecan Sticky Buns

2007-10-19T08:45:00.002-07:00

It's the perfect recipe to warm your family and friends up this autumn with sweet maple goodness!

3/4 cup PLANTERS Chopped Pecans

1/2 cup (1 stick) butter, divided

1/3 cup maple-flavored or pancake syrup

1/2 cup sugar

1 tsp. ground cinnamon

2 cans (12 oz. each) refrigerated flaky buttermilk biscuits

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 20 cubes

PREHEAT oven to 400°F. Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray. Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 Tbsp. of the butter in small microwaveable bowl. Add syrup; stir until well blended. Drizzle over pecans in pan; set aside.

MELT remaining 6 Tbsp. butter; set aside. Mix sugar and cinnamon in shallow dish; set aside. Separate dough into 20 biscuits; press each slightly to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides. Place 1 cream cheese cube in center of each biscuit circle; gather up sides of dough to enclose filling. Press edges of dough together to seal; roll into a ball. Dip top of each ball into remaining butter, then into cinnamon sugar. Arrange half of the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.

BAKE 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Scrape any remaining pecans left in pan; spoon over buns. Serve warm.

Herb-and-Nut Cream Cheese Log

2007-10-18T09:53:00.000-07:00

This is the perfect dish to bring to any holiday gathering. You might want to bring two logs to a big party, it will go fast!

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

1/3 cup KRAFT 100% Grated Parmesan Cheese

1/3 cup chopped toasted PLANTERS Pecans

1/4 cup chopped fresh parsley

1/4 cup chopped toasted PLANTERS Pecans

60 RITZ Crackers

MIX cream cheese, Parmesan cheese and 1/3 cup pecans until well blended.

SHAPE into 8-inch log. Roll in mixture of parsley and 1/4 cup pecans; press gently into log to secure. Serve with crackers.

Creamy Pumpkin Bars

2007-10-17T09:46:00.000-07:00

If you're in the mood for a different spin on the traditional pumpkin pie, mix together this yummy recipe for a delightful change.

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1/3 cup chopped PLANTERS Walnuts, toasted

1/4 cup sugar

1/2 cup (1 stick) butter or margarine, melted

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

2 cups cold milk, divided

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

1 can (16 oz.) pumpkin

2 tsp. pumpkin pie spice

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

MIX crumbs, walnuts, sugar and butter in 13x9-inch dish; press firmly onto bottom of dish. Refrigerate until ready to use.

BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1/2 cup of the milk, beating until well blended. Add remaining 1-1/2 cups milk, dry pudding mixes, pumpkin and spice. Beat on low speed 2 minutes or until well blended. Gently stir in half of the whipped topping. Pour over crust.

REFRIGERATE 2 hours or until set. Cut into 24 bars. Top each with a dollop of the remaining whipped topping just before serving. Store leftover bars in refrigerator.

Double-Layer Pumpkin Pie

2007-10-16T23:07:00.000-07:00

You will want to make this is a delicious, classic recipe every year! The pumpkin, vanilla combination will be a hit at any holiday party.

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

1 Tbsp. milk

1 Tbsp. sugar

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

1 HONEY MAID Graham Pie Crust (6 oz.)

1 cup milk

1 can (15 oz.) pumpkin

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

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Spider Web Pumpkin Cheesecake

2007-10-15T21:17:00.000-07:00

The perfect fun, pumpkin recipe to bring to any Halloween party, especially an office one! It's sure to be a hit, so make sure to bring the recipe attached.

18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)

2 Tbsp. butter or margarine, melted

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1 can (15 oz.) pumpkin

1 Tbsp. pumpkin pie spice

3 eggs

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 square BAKER'S Semi-Sweet Baking Chocolate

1 tsp. butter or margarine

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

PLACE chocolate and 1 tsp. butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Jack-o'-Lantern "Cake"

2007-10-12T09:09:00.000-07:00

It's harvest time! And no better time to get in a 'pumpkin' state of mind. This is one of those adorable recipes you'll want to bake every year. It's super easy to make and perfect for your harvest or Halloween party. The only draw back is that every kid wants the eyes. Make sure to bring an extra package of cookies!

1 pkg. (2-layer size) yellow cake mix

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

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

1/4 cup (1/2 stick) butter, softened

1 tsp. vanilla

4 drops yellow food coloring

1 drop red food coloring

1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)

1 Tbsp. green colored sugar

5 OREO Chocolate Sandwich Cookies, divided

2 JET-PUFFED Miniature Marshmallows, cut in half

PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.

BEAT cream cheese, butter, vanilla and food coloring in medium bowl with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating well after each addition.

ARRANGE cupcakes on large serving platter or tray to resemble a stemmed pumpkin as shown in diagram. Spread with frosting. Use colored sugar to fill in the stem. Add 2 of the cookies for the jack-o'-lantern's eyes. Crush remaining 3 cookies; sprinkle over cake for the mouth. Arrange marshmallow halves in mouth for teeth. Store in refrigerator.