PHILADELPHIA Caramel-Pecan Cheesecake Bars
Serving: 32
Prep Time: 15 min minutes
Cook Time: 40 min
 1-1/2 cups NABISCO Graham Cracker Crumbs
1 cup coarsely chopped PLANTERS Pecans, divided
2 Tbsp. granulated sugar
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup firmly packed brown sugar
2 Tbsp. flour
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. vanilla
3 eggs
1 bag (14 oz.) KRAFT Caramels, divided
 PREHEAT oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 minutes. BEAT cream cheese, brown sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels and 1 Tbsp. water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust. BAKE 40 minutes or until center is almost set. Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate at least 4 hours or overnight. PLACE remaining caramels and additional 1 Tbsp. water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until set. Remove dessert from pan using foil handles; cut into 32 bars to serve. Store leftover bars in refrigerator.
Quick Tiramisu
Serving: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
1 pkg. (18 oz.) Nestlé Toll House Refrigerated Sugar Cookie Bar Dough
1 pkg. (8 oz.) 1/3 less fat cream cheese
1/2 cup granulated sugar
3/4 teaspoon Taster's Choice 100% Pure Instant Coffee dissolved in 3/4 cup cold water, divided
1 container (8 oz.) frozen non-dairy whipped topping, thawed
1 tablespoon Nestlé Toll House Baking Cocoa
1. Preheat oven to 325° F.
2. Divide cookie dough into 20 pieces. Shape into 2 1/2 x 1-inch oblong shapes. Place on ungreased baking sheets.
3. Bake for 10 to 12 minutes or until light golden brown around edges. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
4. Beat cream cheese and sugar in large mixer bowl until smooth. Beat in 1/4 cup coffee. Fold in whipped topping. Layer 6 cookies in 8-inch-square baking dish. Sprinkle each cookie with 1 teaspoon coffee. Spread one-third cream cheese mixture over cookies. Repeat layers 2 more times with 12 cookies, remaining coffee and remaining cream cheese mixture. Cover; refrigerate for 2 to 3 hours. Crumble remaining cookies over top. Sift cocoa over cookies. Cut into squares.
Pasta Marinara
Serving: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1 lb spaghetti, uncooked
2 28 oz cans peeled plum tomatoes
3 tsp. olive oil
1 to 2 tablespoons finely minced garlic
2 6 oz cans tomato paste
2 1/2 tsp. oregano, crumbled
salt
pepper
2/3 cup fresh parsley, minced
1. Prepare pasta according to package directions; drain.
2. Puree the tomatoes in a blender or food processor.
3. In a medium saucepan, heat the oil, and add the garlic.
4. Saute the garlic, stirring it for 15 seconds (do not let it brown).
5. Add the pureed tomatoes, tomato paste, oregano, salt and pepper.
6. Bring the sauce to a boil, reduce the heat and simmer the sauce for 20 minutes.
7. Remove the sauce from the heat and stir in the parsley.
8. Pour over pasta.
Lemon Chicken
Serving: 4
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
1 tablespoon olive oil 1 small onion, finely sliced 4 skinless, boneless chicken breasts 2 tablespoons chopped parsley 1/2 pint chicken stock 1 tablespoon clear honey 3 tablespoons lemon juice 2 teaspoons corn flour 1 tablespoon water Rind of 1 lemon, cut into matchstick strips Salt and pepper Steamed asparagus, to serve
Heat the oil in a large frying pan. Add the onion and fry gently for 3 to 4 minutes. Add the chicken breasts and fry until lightly browned all over. Add the parsley, stock, honey and lemon juice and season to taste. Cover the pan and simmer gently for 20 minutes. Use a slotted spoon to transfer the chicken breasts to a warmed serving dish. Keep them warm. Blend the corn flour and water to a smooth paste, stir in the hot cooking liquid and return to the pan. Stir over gentle heat until the sauce thickens. Add the strips of lemon rind to the sauce and spoon evenly over the chicken before serving with steamed asparagus. |
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