Tiramisu Bowl

Last weekend, we hosted Mother's Day dinner at our house.  We decided to grill out (those recipes to come) and I thought this bowl would be the perfect ending to our dinner.  It was cold, light and fresh. This was another recipe that popped into my inbox from Kraft.  I was able to prepare it earlier in the day in order for it to have 2 hours to chill.  When I first started making this dish, I became instantly frustrated because the darn wafers would not line up around the bowl.  Every. Single. Time. I lined them up, they all fell over.  It was a domino effect.  After walking away a few times, I decided to line the wafers up with the bottom facing out.  That worked. Thankfully.  The rest was easy to make.  But, this dessert didn't taste like tiramisu to me, it didn't have enough of the coffee taste.  Nonetheless, it was enjoyed and eaten.  

what you need

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

3 cups  cold milk

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

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

48 NILLA Wafers

1/2 cup  brewed strong MAXWELL HOUSE Coffee, cooled

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

1 cup  fresh raspberries

make it

1

BEAT cream cheese in large bowl with mixer until creamy. Beat in milk and dry pudding mixes. Stir in 2 cups COOL WHIP. 

2 LINE 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Repeat all layers.

3

TOP with remaining COOL WHIP and raspberries. Refrigerate 2 hours.

Tomato Basil Pizza

Have you tried the new Philadelphia cooking cremes yet?  I bought a few after finding them for a great price and tried out the pizza recipe this week.  I love that they give you a few recipes to choose from on the box.  I already had pizza dough, so this was an easy choice for me.  The pizza was easy to make and done within 15 minutes.  I was a little hesitant about how it would turn out because there wasn't any sauce, but it was surprisingly good.  Just as good the next day left over as well.  I'm looking forward to trying more cooking creme recipes! 

What You Need

1 ready-to-use baked pizza crust (12 inch)

1/2 cup  PHILADELPHIA Italian Cheese and Herb Cooking Creme

1 tomato, thinly sliced

8   fresh basil leaves, torn

1/2 cup KRAFT Shredded Mozzarella Cheese

Make It

HEAT oven to 425ºF.
SPREAD pizza crust with cooking creme; top with remaining ingredients.
PLACE crust directly on middle oven rack.
BAKE 10 to 12 min. or until cheese is melted.

Easy Chicken Piccata

 I'm a huge fan of chicken piccata.  Love that it's easy to make and is delicious too! This easy recipe came from- you guessed it-Kraft Foods.  considering I've already made 10 recipes from their most recent magazine issue, I would say it was totally worth the subscription!  I made a few changes to this recipe (noted below) and was very pleased with how it came out.  Enjoy!

what you need

   3 large lemons, divided
4 small  boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise  (I used one egg)
22   RITZ Crackers, finely crushed (about 1 cup)
2 Tbsp. olive oil
2 tsp.  chopped fresh parsley
1/2 cup chicken broth
1 Tbsp.  butter

1

CUT 4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons. Coat chicken with mayo, then cracker crumbs.

2

HEAT oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.

3

ADD lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.

Islander Artichoke and Spinach Dip

No party or get together is complete without spinach dip.  I made this one for a bridal shower last month.  This recipe is from King's Hawaiian Rolls,but I found it on All Recipes.com.  Overall, I would rate this a 7.  The guests at the shower loved it and I had to refill 3 times!  But, the last spinach dip I made is still my personal favorite! I served this dip cold.  Enjoy! 

Ingredients

• 2 (16 ounce) loaves King's Hawaiian® Sweet Bread
• 1 cup mayonnaise
• 1 cup sour cream
• 1 (1 ounce) package ranch-style dip mix
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (8 ounce) can sliced water chestnuts, drained and chopped
• 1 cup grated Parmesan cheese (optional)

Directions

1. Preheat oven to 350 degrees F.
2. Carefully hollow 1 loaf, leaving 1-inch on sides and bottoms. Cube removed bread and additional loaf.
3. Place bowl and cubes on baking sheets and bake for 10 minutes or until golden brown.
4. Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled.
5. Transfer to bread bowl and serve with toasted bread cubes.
6. To serve hot: Stir in 1 cup grated Parmesan cheese; microwave on high 4-5 minutes or until hot, stirring occasionally.
7. Transfer dip to bread bowl and serve with toasted bread cubes.

Pork Chops with Apples and Stuffing

kraft recipes does it again.  it delivered a fabulous recipe to my inbox that i couldn't wait to cook.  i mean, apple pie filling for dinner- sold! i already had pork loin at home, so i used that instead of pieces of pork.  this mean was ah-mazing!  enjoy!  

*Sorry for the I phone pic, prettier in person!*

                                            what you need

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

1 can  (21 oz.) apple pie filling

6 boneless pork chops (1-1/2 lb.), 3/4 inch thick
make it
HEAT oven to 375ºF.

PREPARE stuffing as directed on package.

SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.

BAKE 40 min. or until chops are done (160ºF), uncovering after 30 min

We served it with garlic and lemon potatoes!  YUM!

.

Ranch Deviled Eggs

I love me some deviled eggs!  I selfishly add them to every holiday menu and know I'll be the one enjoying them the most.  I may even set some aside before I put them out for the guests/family to enjoy.  This again, was an Easter recipe from Betty Crocker.  We enjoyed the eggs while we were cooking before our pasta course.  I love ranch dip and thought the addition of ranch to the typical deviled eggs recipe was genius! I enjoyed more than I'd like to admit, they were just. that. good.  Please note: I did not add any salt to this recipe and felt it did not need any.  Taste before you add salt.  I also omitted the chives, hubs doesn't like them. 


Ingredients:

12	eggs
3	teaspoons dry ranch dressing mix (from 1-oz envelope)
1/3	cup mayonnaise or salad dressing
1	teaspoon Dijon mustard
1	tablespoon chopped chives 1In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. 2To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end. 3Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks. 4Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving