Ingredients

* 2 Tbsp. KRAFT SIGNATURE Balsamic Vinaigrette Dressing

* 1/2 lb. (225 g) uncooked large shrimp, peeled, deveined

* 120 g fettuccine, uncooked

* 1 tomato, chopped

* 60 g (1/4 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, cubed

* 2 Tbsp. chopped fresh basil leaves, divided

* 2 Tbsp. KRAFT 100% Parmesan Finely Shredded Cheese

Instructions

1. 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. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.

2. 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.

3. DRAIN pasta. Place on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

Serves: 2

Prep: 20 min.

Total: 50 min.

How to Sauce It Up:

If you prefer it saucier, stir a small amount of milk into the shrimp mixture.

Nutrition Information Per Serving (1-3/4 cups (425 ml)):

540 calories, 23g total fat, 10g saturated fat, 180mg cholesterol, 740mg sodium, 51g carbohydrate, 4g dietary fibre, 5g sugars, 33g protein, 20%DV vitamin A, 15%DV vitamin C, 20%DV calcium, 35%DV iron 

-from: http://www.cookingwithphilly.ca/

Ingredients

* 600 g (2/3 of 900-g pkg.) spaghetti, uncooked

* 8 slices bacon, chopped

* 1 onion, finely chopped

* 125 g (1/2 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread

* 1/2 cup KRAFT Zesty Italian Dressing

* 1/4 cup KRAFT 100% Light Grated Parmesan Cheese

Instructions

1. COOK pasta as directed on package.

2. MEANWHILE, cook and stir bacon and onions in large skillet on medium-high heat 8 min. or until bacon is crisp and onions are tender, stirring occasionally. Remove from skillet; drain. Wipe out skillet with paper towels.

3. DRAIN pasta. Add to skillet along with all remaining ingredients; toss until cream cheese spread is completely melted and mixture is well blended.

Serves: 8

Prep: 10 min.

Total: 20 min.

Cooking Know-How:

Since the pasta needs to be really hot in order to melt the cream cheese, it should be added to the skillet immediately after draining it.

Jazz It Up:

Sprinkle with 1 Tbsp. finely chopped fresh parsley.

Nutrition Information Per Serving (1 cup (250 mL)):

430 calories, 14g total fat, 7g saturated fat, 25mg cholesterol, 620mg sodium, 60g carbohydrate, 4g dietary fibre, 4g sugars, 15g protein, 4%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 20%DV iron 

-from: http://www.cookingwithphilly.ca/

CRUST:

1 1/4 c. graham cracker crumbs

3 tbsp. sugar

1/3 c. butter, melted

Mix crust ingredients and press into bottom and sides of 9-inch pie plate.

FILLING:

1 (8 oz.) cream cheese

1/2 c. sugar

1 1/2 c. Cool Whip

Mix cream cheese and sugar together until smooth. 

Fold in Cool Whip. 

Again, mix until smooth. 

Pour mixture into crust. 

Chill at least 2 hours before serving.

Ingredients

* 2 cups penne pasta, uncooked

* 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

* 1 tsp. oil

* 1 red pepper, finely chopped

* 1/2 cup (1/2 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread

* 1/2 cup milk

* 2 Tbsp. KRAFT 100% Parmesan Grated Cheese

* 2 Tbsp. sliced stuffed green olives

* 2 tsp. dried rosemary leaves

Instructions

1. COOK pasta as directed on package.

2. MEANWHILE, cook and stir chicken in hot oil in large skillet on medium heat 5 min. or until chicken is cooked through, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.

3. DRAIN pasta. Add to skillet; mix lightly.

Serves: Makes 4 servings, 1-1/2 cups (375 mL) each.

Prep: 15 min.

Total: 25 min.

Cooking Know-How:

Set the water on the stove as soon as you walk in the door. By the time you are ready to start cooking, the water should be boiling.

Substitute:

Substitute 2 Tbsp. chopped fresh rosemary for the dried rosemary.

Nutrition Information Per Serving (1-1/2 cups (375 mL)):

400 calories, 11g total fat, 4.5g saturated fat, 90mg cholesterol, 470mg sodium, 37g carbohydrate, 3g dietary fibre, 6g sugars, 36g protein, 20%DV vitamin A, 80%DV vitamin C, 10%DV calcium, 15%DV iron.

-from: http://www.cookingwithphilly.ca/

Ingredients

* 2 cups rotini pasta, uncooked

* 2 cups sliced fresh mushrooms

* 1 tsp. oil

* 1/4 cup PHILADELPHIA Cream Cheese Spread

* 2 Tbsp. pesto

* 1/2 cup cherry tomatoes, halved

* 1 Tbsp. fresh basil

Instructions

1. COOK pasta as directed on package.

2. MEANWHILE, cook and stir mushrooms in hot oil in large skillet 5 to 7 min. or until mushrooms are tender. Add cream cheese spread and pesto; cook 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently.

3. DRAIN pasta. Add to skillet along with tomatoes and basil; mix lightly.

Serves: Makes 4 servings, 1 cup (250 mL) each.

Prep: 20 min.

Total: 20 min.

Serving Suggestion:

Serve with a fresh spinach salad tossed with your favourite Kraft Calorie-Wise Dressing.

Substitute:

Prepare as directed, using any other pasta.

Nutrition Information Per Serving (1 cup (250 mL)):

180 calories, 8g total fat, 3.0 g saturated fat, 15mg cholesterol, 220mg sodium, 22g carbohydrate, 2g dietary fibre, 2g sugars, 6g protein, 8%DV vitamin A, 4%DV vitamin C, 4%DV calcium, 8%DV iron. 

-from: http://www.cookingwithphilly.ca/

Ingredients

* 4 small sweet potatoes (1-3/4 lb./800 g), washed

* 1/4 cup PHILADELPHIA Light Cream Cheese Spread

* 1 Tbsp. chopped fresh chives

Instructions

1. PIERCE potatoes. Microwave on HIGH 5 to 7 min. or until tender, turning over after 3 min.

2. CUT potatoes in half; top with cream cheese spread.

3. SPRINKLE with chives & pre-cooked bacon.

Serves: Makes 4 servings, one potato (200 g) each.

Prep: 5 min.

Total: 12 min.

Use Your Oven:

For crisper skins, bake potatoes at 375ºF for 30 min. or until tender instead of microwaving.

Serving Suggestion:

Serve with a mixed green salad tossed with your favourite Kraft Dressing.

Nutrition Information Per Serving (1 potato (200 g)):

210 calories, 2.5g total fat, 1.5g saturated fat, 10mg cholesterol, 140mg sodium, 42g carbohydrate, 7g dietary fibre, 14g sugars, 5g protein, 380%DV vitamin A, 70%DV vitamin C, 8%DV calcium, 10%DV iron. 

-from: http://www.cookingwithphilly.ca/

-pre-cooked bacon addition By Archangel

Ingredients

* 1-1/2 lb. (675 g) new potatoes (about 6), peeled, cut into chunks

* 1/3 cup PHILADELPHIA Light Chive and Onion Cream Cheese Spread

Instructions

1. COOK potatoes in boiling water in large saucepan 20 min. or until tender.

2. DRAIN potatoes well; return to saucepan. Add cream cheese spread; mash with potato masher until light and fluffy.

Serves: Makes 6 servings, 1/2 cup (125 mL) each.

Prep: 10 min.

Total: 30 min.

How to Make Potatoes Fluffier:

Use electric mixer to mash potatoes and gradually add 1/4 cup milk to the mashed potatoes, beating constantly until well blended.

Nutrition Bonus:

This fluffy potato recipe can be part of a healthy eating plan.

Nutrition Information Per Serving (1/2 cup (125 mL)):

110 calories, 3.5g total fat, 2.0 g saturated fat, 10mg cholesterol, 70mg sodium, 19g carbohydrate, 1g dietary fibre, 2g sugars, 2g protein, 4%DV vitamin A, 10%DV vitamin C, 2%DV calcium, 2%DV iron. 

-from: http://www.cookingwithphilly.ca/

Overview
Prep 10 minute(s)
Ready in 5 hour(s)
Serves: 16

Ingredients
    * 2 cups OREO Baking Crumbs
    * 1/2 cup butter, melted
    * 4 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
    * 1 cup sugar
    * 3 to 4 drops green food colouring
    * 1 tsp. mint extract
    * 4 eggs
    * 16 OREO Double Delight Mint'n Creme Cookies, cut into quarters, divided
    * 3 squares BAKER'S Semi-Sweet Chocolate, melted

Instructions
Preheat oven to 350°F. Mix crumbs and butter; press firmly onto bottom of 13x9-inch baking pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
Gradually add food colouring until cream cheese mixture is of desired colour.
Blend in mint extract. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
Pour half of the batter over crust. Remove 16 of the cookie quarters; set aside for garnish.
Spread remaining cookie quarters evenly over batter in pan; cover with the remaining batter.
Bake 40 to 50 min. or until centre is almost set.
Refrigerate 4 hours or overnight. Cut into 16 slices to serve.
Top each slice with 1 of the reserved cookie quarters.
Drizzle with melted chocolate just before serving.
Store leftover cheesecake in refrigerator.

Overview
Prep 10 minute(s)
Ready in 10 minute(s)
Serves: 4

Ingredients
    * 1/2 cup shredded carrots, divided
    * 1/2 cup PHILADELPHIA Herb & Garlic Light Cream Cheese Product
    * 2 medium cucumbers, cut in half lengthwise, seeded

Instructions
Remove 2 Tbsp. of the carrots; set aside.
Mix remaining carrots with the cream cheese product until well blended.
Spoon evenly into hollowed-out cucumbers.
Sprinkle with the reserved carrots.
Cut each cucumber half into five pieces to serve, if desired.

Chef-lifted from: http://www.cookingwithphilly.ca/

450 + Phily Cream Cheese Recipes

http://www.kraftcanada.com/brands/philadelphia/recipes

Kraft Canada Recipes

Masterlist of recipes using all Kraft Products

http://www.kraftcanada.com/recipes