Substitute your favorite frozen vegetables for the stir-fry vegetables. Or, use cut-up fresh vegetables. Just add to the cooking water for the last 4 min. of the spaghetti cooking time.
8 oz. (1/2 of 16-oz. pkg.) spaghetti, uncooked
COOK spaghetti as directed on package, adding stir-fry vegetables to the cooking water for the last 3 min. of the spaghetti cooking time.
MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Reduce heat to medium; simmer 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
DRAIN spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan cheese.
Perfect for a party platter! For richer flavor, use Feta or Colby & Monterey Jack with added pesto on the inside top of the tortilla before baking. Quick and easy recipe. It tastes great with salsa, too!
PREHEAT oven to 400ºF. Place 1 tortilla on baking sheet; spread with cream cheese. Top with mozzarella cheese, basil and second tortilla.
BRUSH with dressing; sprinkle with Parmesan cheese.
BAKE 8 min. or until golden brown. Cut into eight wedges to serve.
This
rich “frozen cheesecake” ice cream can be served by itself, with fruit cake or
pound cake, or in ice cream sandwich form. Serve between graham crackers,
oatmeal or chocolate chip cookies for a dynamite ice cream sandwich.
Ingredients
- 24
ounces cream cheese, softened
- 4
eggs
- 2
tablespoons fresh lemon juice
- 2-1/2
cups sugar
- 2
teaspoons vanilla
- 5
cups light cream
Directions
- In a
large bowl with an electric mixer, beat the cream cheese and sugar on
medium speed until smooth.
- Beat
in eggs, lemon juice, and vanilla.
- Stir
in the cream.
- Process
the mixture in an ice cream maker according to manufacturer’s directions.
Makes about 3 quarts.
Try
mixing in all your favorite toppings, like cookie, cake, and candy pieces. Or
make ice cream sandwiches with your favorite cookies or graham crackers. A
really cool tip to impress your family and friends is to make a cream cheese
ice cream sandwich and dip it in your favorite melted chocolate. Then freeze
and enjoy for an ultimate ice cream treat.
If you haven’t guessed by now, I have wicked
sweet tooth and I love to indulge it with either chocolate or fruit flavors.
One of my favorite breakfast eateries serves a blueberry
lemon loaf that is to die for. When trying to come up with this week’s recipe all I could think about is how
good that blueberry lemon loaf is and how much I want one. LOL. And then it occurred to me, if it tastes that good in “bread” form it would probably taste unbelievable
if you add some Philly and turn it into a tart. That’s how I came up with this.Blueberry-Lemon Cream
Cheese Tartlets
2 (8-ounce) packages
1 cup sugar
1 Tbsp. lemon juice
2 eggs
12 vanilla wafers
1 (21-ounce) can blueberry filling
PREHEAT
oven to 350 degrees
BEAT cream cheese with a handheld electric mixer until fluffy. Add sugar and lemon juice, beating well. Add eggs, 1 at a time, beating well after each addition.
PLACE a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
BAKE for 20
minutes. Allow tarts to cool completely. Serve with blueberry filling on top.
This recipe has a wonderful Italian flavor. For added color, add 1 medium chopped red pepper along with the broccoli. Prepare as directed, using 1 pkg. (20 oz.) refrigerated cheese ravioli and/or substitute Ready To Serve Bacon, cut into 1-inch pieces, for the cooked and crumbled Bacon. Add chopped garlic to taste.
COOK ravioli as directed on package. Meanwhile, cook milk, cream cheese, Parmesan cheese and seasoning in large saucepan on medium heat 3 to 4 min. or until cream cheese is melted and mixture is well blended, stirring frequently.
DRAIN ravioli. Add to ingredients in saucepan along with the broccoli; toss to coat. Cover. Reduce heat to medium-low; cook 5 min. or until heated through, stirring occasionally.
ADD onions and bacon; stir. Cook an additional 2 min. or until heated through, stirring occasionally.
POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Cook pasta as directed on package. Meanwhile, heat large skillet on medium heat; add shrimp mixture. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.
ADD tomatoes, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. or until well blended. Add shrimp; cook until heated through, stirring occasionally.
DRAIN pasta. Place on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.
Let’s
face facts not all of us have three to four hours to bake a cheesecake, and
lucky for us the folks at
Quick
Cherry Cheesecake: You can buy canned berries or cherries in your local
grocery store for a quick fix topping. If you have a little more time to spare,
make your own topping with fresh pitted cherries simmered in a little water and
sugar to make a thick topping.
Quick
Oreo Cheesecake: Break up pieces of Oreo cookies and mix them in with
batter, then pour batter into a crumbly Oreo crust, which you can find on the
baking isle of your grocery store.
Spiced
Cranberry Dip
This fruit is easy to get your hands on, so why not throw it
in a dip? Who says you have to wait till Thanksgiving to enjoy this
bitter-sweet berry?
Philly
Buffalo Chicken Dip
The NBA finals are in full swing. Be prepared when the sea
of men fill your house to watch the games with your son or husband. Whip this
up to keep the guys happy.
Philadelphia
Hot Pepper Spread
Grab a brick of Philly and some Hot Pepper Jam and you’ve
got a quick easy to make appetizer.
Mexican
Dip
While this recipe already holds some heat, take it from mild
to caliente by tossing in some jalapeño peppers.
This recipe is absolutely wonderful and will likely become a 'regular' on your table. The pork tenderloin is tender and the piquant sauce is phenomenal paired with it. Double the amount of chicken broth and add the drippings from the pork after it has roasted for more flavor. An easy, simple but elegant and delicious meal served over the dressing or over wild rice mix.
PREHEAT oven to 400ºF. Heat large nonstick skillet on medium heat. Add meat; cook 5 min. or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet. Place meat in 13x9-inch baking dish. Combine mustard and thyme; spread evenly onto meat.
BAKE 20 to 25 min. or until cooked through (160ºF). Transfer to carving board; tent with foil. Let stand 5 min. Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.
ADD broth to same skillet. Bring to boil on high heat. Reduce heat to medium-low. Add Neufchatel cheese; cook 2 min. or until Neufchatel cheese is completely melted and mixture is well blended, stirring constantly.
CUT meat into thin slices. Serve topped with the Neufchatel cheese sauce along with the stuffing and beans.
BEAT cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.
LINE bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate. Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.
REFRIGERATE at least 2 hours. Store leftovers in refrigerator.
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