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Recipes
Triple Citrus Cheesecake
By carol gorman
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch spring...
- 1 cup HONEY MAID Graham Cracker Crumbs
- 1/3 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup granulated sugar
- 2 Tbsp. flour
- 1 tsp. vanilla
- 4 eggs
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. fresh lime juice
- 1 Tbsp. fresh orange juice
- 1 tsp. grated lemon zest
- 1 tsp. grated lime zest
- 1 tsp. grated orange peel
Recipes
By carol gorman
1In a large pot, bring the rice and chicken broth to a boil
- Ingredients
- Add to Grocery List
- 1 1
- can(s)
- chicken broth 14 oz
Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon
By carol gorman
Preheat oven to 375 degrees F (190 degrees C)
- 2 skinless, boneless chicken breast halves
- 1/4 cup crumbled Gorgonzola cheese
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced shallot
- 1 clove garlic, minced
- 4 thick slices of applewood smoked bacon
- salt and ground black pepper to taste
Tropical Fruit Smoothies
By carol gorman
In a blender, combine yogurt, milk, banana, and the 1 cup mango
- 1 1 ounce) container 1 (6 ounce) container apricot-mango, orange-mango, pina colada, or pineapple fat-free yogurt with artificial sweetener
- 1 1 1 cup fat-free milk
- 1 1 1 cup sliced fresh banana
- 1 1 1 cup sliced fresh mango or refrigerated mango slices
- 1 1 1 cup small ice cubes or crushed ice
- Sliced mango, lime wedges, or pineapple wedges (optional)
No-Bake Pumpkin Spice Layered Dessert
By carol gorman
Mix graham crumbs and butter; press onto bottom of 13x9-inch dish
- 1-1/2 cups graham crumbs
- 1/4 cup butter, melted
- 2 cups canned pumpkin
- 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding, divided
- 1 tsp. pumpkin pie spice
- 1 tub (1 L) Cool Whip Whipped Topping, thawed, divided
- 1-1/2 cups cold milk
- 1/4 cup caramel ice cream topping
Simply Sensational Truffles
By carol gorman
MELT 8 chocolate squares as directed on package
- 2-1/2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, divided 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
Green Goddess Shrimp Dip In A Sourdough Bowl
By carol gorman
Pulse the shrimp in a food processor until finely chopped but not pureed
- 1 pound cooked shrimp, tails removed
- 1 8 -ounce package cream cheese
- 1/4 cup fresh dill, plus more for topping
- 1/4 cup fresh tarragon
- 1/4 cup fresh parsley
- 3 scallions (white and light green parts), roughly chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- Grated zest and juice of 1 lemon
- Kosher salt and freshly ground pepper
- Hot sauce
- 1 round or oval loaf sourdough bread (about 8 inches)
- Extra-virgin olive oil, for drizzling
- Crackers and/or crudites, for serving
Zesty Chicken & Orzo Skillet
By carol gorman
What's cooking?! Try this delicious zesty chicken and orzo with artichoke hearts and cherry tomatoes prepared super...
- 1/2 cup Kraft Zesty Italian Dressing, divided
- 1 pound (4 small) chicken breasts, boneless, skinless (450g)
- 1 can (14-ounces) artichoke hearts, drained (398mL)
- 1 cup cherry tomatoes, cut in half
- 1 cup orzo pasta, uncooked
- 1 1/2 cups water
- 2 tablespoons fresh basil, chopped
Jewel Roasted Vegetables
By carol gorman
Watch how to make this recipe
- 4 medium beets
- 3 tablespoons olive oil, divided
- 1 1/2 pounds carrots
- 1 1/2 pounds Brussels sprouts
- 8 large garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon freshly chopped thyme leaves
Zesty Grilled Veggies
By carol gorman
1PLACE vegetables in grill basket
- 4 zucchini (1-1/2 lb./675 g), cut diagonally into 1/2-inch-thick slices
- 3 each red and yellow peppers (2 lb./900 g), cut into 1/2-inch-wide strips
- 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
- 1/4 cup Kraft 100% Parmesan Light Grated Cheese