Grilled Steaks and Potatoes with Garlic Butter

Grilled Steaks and Potatoes with Garlic Butter
From: America's Test Kitchen The Best Simple Recipe's

Ingredients:
1 1/2 Pound Smail Red Potatoes, Scrubbed and Halved
1 tablespoon olive oil
Salt and Pepper
10 tablespoons unsalted butter, softened
4 tablespoons finely chopped fresh parsley
6 Garlic Cloves, minced
5 strip steaks
Cream Cheese
Sour Cream
Herb blend for cream cheese mixture
Wooden Skewers soaked in water

Directions:
1. Toss potatoes and oil in bowl and season with salt and pepper. Microwave, covered until potatoes begin to soften, 4 to 7 minutes.

2. Beat butter with fork in large bowl until light and fluffy. Mix in parsley, garlic, 1/2 teaspoon salt, and pepper to taste.

3. Pat steaks dry with paper towels and season with salt and pepper. Grill over hot fire until well browned and cooked to desired doneness, 4-8 minutes per side. Meanwhile, skewer the potatoes and grill, starting cut side down and turning several times, until soft and grill-marked, 7-8 minutes.

4. Transfer steaks to platter and top each steak with 1 tablespoon parsley butter (you should have about 1 tablespoon butter left over) other than the 1 tablespoon- brush remaining butter on the potato skewers.

Cover the steaks with foil and let rest 5 minutes. Add steak to bowl with remaining parlsey butter and toss to coat- serve.

Stir 1/2 part cream cheese, and 1/2 part sour cream with the herb blend to have for dipping for the steaks and potatoes.

Lemon Parsley Potatoes

Lemon Parsley Potatoes
From: Best of Taste of Home Spring 2009

Ingredients/Prep:
3 pounds small red potatoes
1/2 cup butter
1/3 cup minced fresh parsley
1 tablespoon lemon juice

Directions:
1. With a vegetable peeler, remove a strip of peel around the middle of each potato.
Place potatoes in a large saucepan and cover with water. Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender; drain.
2. Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice.
Pour over potatoes; toss to coat.

Sun-Dried Tomato, Arugala, and Goat Cheese Pasta

Sun-Dried Tomato, Arugala, and Goat Cheese Pasta
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
3/4 cup sun-dried tomatoes packed in oil, rinsed, and patted dry
1/4 cup grated Parmesan cheese
3 tablespoons pine nuts, toasted
2 teaspoons balsamic vinegar
1 garlic clove, minced
1/3 cup extra-virgin olive oil
1 pound farfalle (or one package)
salt and pepper
6 ounces baby arugala (cut into bite-size)
3/4 cup crumbled goat cheese

Directions:
1. Bring 4 quarts water to boil in large pot.

Meanwhile, process sun-dried tomatoes, Parmesan, pine nuts, vinegar, and garlic in food processor until finely ground.

With motor running, slowly add oil until incorporated.

2. Add farfalle and 1 tablespoon salt to boiling water and cook until "al dente" (done)

Take out 1 cup cooking water- THEN drain pasta, and return to pot (don’t rinse)

Add sun-dried tomato mixture and 1/2 cup reserved pasta water and toss to combine.

Stir in Arugala until just wilted, adding more reserved pasta water as needed.
Season with salt and pepper.

Top with goat cheese, SERVE!

Peach-Glazed Grilled Pork Chops

Peach-Glazed Grilled Pork Chops
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
1 cup peach preserves
1/4 cup red wine vinegar
1/2 teaspoon minced fresh thyme
1/8 teaspoon cayenne pepper
1 (16 ounce) bag frozen sliced peaches
1 teaspoon Dijon mustard
4 Bone-in rib or center cut pork chops (8-10 ounces each) 3/4 to 1 in. thick sides slit
Salt and Pepper

Directions:
1. Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup (about 3 minutes)

Take out 1/4 cup glaze mixture

Add peaches to saucepan with remaining glaze and simmer until peaches are soft and glaze is slightly thickened (about 10 minutes)

Take off heat and stir in mustard. COVER and keep warm!

2. Pat pork dry with paper towels and season with salt and pepper.
Grill over hot fire until well browned and meat registers 145 degrees (about 6minutes per side)

Brush with reserved 1/4 cup glaze mixture and cook 1 minute longer.
Transfer to plate and let rest 5 minutes.

Pour sliced peach mixture over chops- SERVE!

Chocolate-Covered OREO Cookie Cake

Chocolate-Covered OREO Cookie Cake
By: Kraft Philadelphia

1 pkg (2-layer size) devil’s food chocolate cake mix
4 squares BAKER’S semi-sweet chocolate
¼ cup (1/2 stick) butter
1 pkg (8oz) cream cheese, softened
½ cup granulated sugar
2 cups thawed COOL WHIP topping
12 OREO cookies, coarsely crushed

Heat oven to 350 degrees

Prepare cake batter and bake in 2 (9 inch) round pans as directed on the package. Cool cakes in pans 10 minutes. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

Microwave chocolate and butter in a small microwaveable bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

***Note: If the chocolate glaze becomes too thick, microwave 20-30 seconds or until desired consistency.

Makes 16 servings

Creamy Pasta Primavera

Creamy Pasta Primavera
By: Kraft Philadelphia

3 cups penne pasta, uncooked
2 Tablespoons KRAFT Light Zesty Italian Dressing
1 ½ lb boneless skinless chicken breasts, cut into 1 inch pieces
2 zucchini, cut into bite-size pieces
1 ½ cups cut up fresh asparagus (1 inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz Neufchatel cheese (low-fat cream cheese), cubed
¼ cup grated parmesan cheese

Cook penne in large saucepan as directed on package.

Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10-12 minutes or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 minute or until cheese is melted, stirring constantly. Stir in parmesan cheese.

Drain penne; return to pan. Add chicken mixture; toss lightly. Cook 1 minute or until heated through. (Sauce will thicken upon standing.)

Makes (6) 1 cup (each) servings

S’mores Cheesecake Squares

S’mores Cheesecake Squares
By: Kraft Philadelphia

18 Honey graham crackers, divided
1/3 cup butter, melted
3 Tablespoons granulated sugar
4 pkg (8oz each) cream cheese, softened
1 cup granulated sugar
1 Tablespoon vanilla
3 Tablespoons flour
4 large eggs
1 cup BAKER’S semi-sweet chocolate chunks, divided
1 cup miniature marshmallows

Heat oven to 350 degrees

Line a 9x13 baking pan with foil, with ends of foil extending over sides of pan. Crush 14 of the graham crackers. (You should have about 2 cups crumbs). Mix crumbs, butter and 3 Tablespoons sugar; press firmly onto bottom of prepared pan. Coarsely chop remaining 4 grahams; set aside.

Beat cream cheese, 1 cup sugar and the vanilla in a large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Chop ½ cup of the chocolate chunks; stir into cream cheese mixture. Pour over crust. Sprinkle with remaining ½ cup chocolate chunks, the marshmallows and reserved chopped grahams.

Bake 40 minutes or until center is almost set. Cool completely. Cover. Refrigerate overnight. Remove cheesecake from the pan using foil handles before cutting into squares to serve. Store any leftover cheesecake in the refrigerator for up to 3 days.

Makes 32 squares

Ultimate Turtle Cheesecake

Ultimate Turtle Cheesecake
Altered by Rosanna from Kraft Philadelphia Holiday Desserts

2 cups OREO cookies, crushed
6 Tablespoons butter, melted
1 pkg (14oz) KRAFT caramels
½ cup milk
1 cup chopped pecans
3 pkg (8oz each) cream cheese, softened
¾ cup granulated sugar
1 Tablespoon vanilla
3 large eggs
2 squares BAKER’S semi-sweet chocolate

Heat oven to 325 degrees

Line the bottom of your springform pan with a piece of parchment paper; trim edges on bottom.

Pulse crumbs and butter in food processor until finely mixed; press onto bottom and 2inches up sides of 9 inch springform pan (that has been lined with the parchment paper).

Microwave caramels and milk in small microwaveable bowl for 3 minutes or until caramels are completely melted; stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes. Refrigerate remaining caramel mixture for later use.

Beat cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended (if you beat at a high speed, or for too long, it can cause the cheesecake to crack while baking). Pour over caramel layer in crust.

Place cheesecake in a large roasting pan. Fill the large roasting pan with HOT water until it comes up about half way on the outside of the springform pan.

Bake 1 hour 10 minutes or until center is almost set (Don’t overcook). Run knife around rim of pan to loosen cake. Place on cooling rack to cool completely (if you don’t cool cheesecake completely before placing in fridge it will create condensation on the top of the cheesecake causing it to get soggy). Once cooled place in refrigerator overnight; covering top with tin foil.

Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package (30 second intervals in microwave until melted); drizzle over cheesecake. Remove springform pan. Remove parchment paper on the bottom. The cheesecake will be heavy so take care not to break! Serve immediately. Store all leftovers, covered, in the fridge for up to 3 days.

Makes 16 servings

Tips:
*Preheating the oven: The baking time indicated in a recipe is based on using a preheated oven.
Turn the oven on when you start to mix the cheesecake ingredients. This should allow enough time for the oven heat to the correct temperature for when you are ready to place the cheesecake in the oven to bake. Unless otherwise indicated, always bake cheesecake in the center of the middle oven rack.

*While adding ingredients, do not overbeat the cheesecake batter. Too much air beaten into the batter will result in a cheesecake that sinks in the center and can cause cracks on the top when cooled.

*Place springform pan in a water bath: Place the filled springform pan in the middle of a roasting pan (with large sides) and place just enough HOT water to the middle of the springform pan. Cooking in a water bath helps to evenly distribute the heat and will add much needed moisture so the cheesecake doesn’t dry out while cooking.

Strawberry Cheesecake Torte

Strawberry Cheesecake Torte
By: Doris Christopher

1 pkg (16oz) pound cake mix
½ cup water
1 pkg (3oz) strawberry gelatin
¼ cup seedless strawberry jam
1 lemon
1 pkg (8oz) cream cheese, softened
1/3 cup cold milk
1 container (12oz) frozen whipped topping, thawed
1 pkg (3.4oz) cheesecake instant pudding and pie filling
1 kiwi, peeled, sliced and halved
1 cup hulled and sliced strawberries

Preheat oven to 400 degrees

Line BAR pan with 13 inch piece of parchment paper. Prepare cake mix according to package directions; pour into BAR pan, spreading evenly. Bake 15-18 minutes; cool 10 minutes. Carefully lift cake onto cooling rack; cool completely.

In a microwavable container microwave water 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of a large cutting board; remove parchment paper. Prick cake at ½ inch intervals using a fork. Brush cake evenly with all but 2 Tablespoons of the gelatin mixture. Trim ¼ inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.

Zest lemon; set zest aside. Juice lemon to measure 2 Tablespoons of juice. In a large batter bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be VERY thick).

Place one cake layer on Oval platter. Fill a large Ziploc bag with filling mixture. Snip tip with scissors. Pipe a straight border around edge of cake layer. Using a large scoop, place 4 scoops of filling down the center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center.

Arrange kiwi on top of cake. Place strawberries and reserved gelatin mixture in a small mixing bowl; mix gently. (If gelatin mixture has set, microwave for 5-10 seconds or until softened.) Spoon strawberries over top of cake; sprinkle with reserved lemon zest.

Yields 16 servings

Luscious Lemon Angel Roll

Luscious Lemon Angel Roll

Sponge Cake:
5 eggs, separated
1 ½ cups granulated sugar
½ cup cold water
2 teaspoons vanilla
1 ½ cup flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cream of tarter

Angel Roll Filling:
¾ cup powdered sugar, divided
1 pkg (8oz) cream cheese, softened
1 lemon
7 drops yellow food coloring (optional)
1 container (8oz) Cool Whip, thawed, divided
1 jar (11.75oz) strawberry ice cream topping
Powdered sugar for garnish
12 fresh whole strawberries for garnish

To make the sponge cake:
Beat the egg yolks until they turn creamy and a much lighter shade of yellow.

Add the sugar and blend it well into the yolks. Add the water and vanilla and combine well with the yolks mixture. Sift together the flour, baking powder, and salt and add it to the yolk mixture. Mix well until batter is smooth.

In a separate bowl, beat the egg whites until smooth, then add the cream of tartar. Continue beating until the whites are stiff and form peaks. Fold the egg whites into the batter and mix slowly just until well combined (use a wooden spoon). Pour the batter into a parchment paper lined BAR pan (11x17).

Bake at 350 degrees for 25-30 minutes, just until a light brown color. Remove from oven and cool 10 minutes. Transfer to cooling rack, remove parchment paper from cake.

Assembling the roll:
Sprinkle ½ cup powdered sugar over cake. Place a piece of wax paper over cake. Place a cooling rack upside down over the wax paper and carefully turn cake out at once. Roll up cake in wax paper as for a jelly roll. Cool completely in the fridge.

Unroll cake, discard wax paper. Spread cake with ¼ cup ice cream topping.

Angel Roll Filling:
Combine cream cheese and the remaining ¼ cup powdered sugar; mix well. Zest whole lemon, juice lemon. Add zest and lemon juice to cream cheese mixture; combine well. Add food coloring (if desired); mix well. Fold in 1 cup cool whip.

Gently spread over ice cream topping; re-roll cake. Sprinkle with additional powdered sugar. Slice roll with knife. Serve with remaining cool whip and fresh strawberries. Store covered in refrigerator until ready to serve.

Serves 12

White and Gold Pizza

White and Gold Pizza
By: Kraft Philadelphia

3 Tablespoons olive oil, divided
1 large sweet onion, thinly sliced
1 lb frozen pizza dough, thawed
1 large garlic clove, minced
4oz cream cheese, softened
¾ cup shredded mozzarella cheese
½ cup grated Romano cheese
½ teaspoon crushed red pepper

Heat oven to 425 degrees

Heat 1 Tablespoon oil in large skillet over medium heat. Add onions; cook 15-20 minutes or until tender and golden brown, stirring occasionally.

Meanwhile, place pizza dough on lightly floured baking sheet; pat to 12x16 inch rectangle. Mix garlic and remaining oil; spread onto dough. Bake 10 minutes.

Spread cream cheese onto crust; top with remaining cheeses, onions and crushed pepper. Bake 10-12 minutes or until crust is golden brown.

Makes 6 servings

Cucumber and Herb Dip

Cucumber and Herb Dip
By: Kraft Philadelphia

1 pkg (8oz) cream cheese, softened
1 cup finely shredded cucumber, well drained
½ cup shredded swiss cheese
½ teaspoon dill weed
½ teaspoon lemon juice
¼ teaspoon minced fresh garlic
¼ teaspoon salt

Mix all ingredients until well blended; cover.

Refrigerate at least 2 hours or until ready to serve. Serve with assorted crackers and fresh vegetables.

Makes 12 servings

Layered Strawberry Cheesecake Bowl

Layered Strawberry Cheesecake Bowl
By: Kraft Philadelphia

3 cups sliced fresh strawberries
3 Tablespoons granulated sugar
2 pkg (8oz each) Philadelphia Neufchatel Cheese (low-fat cream cheese), softened
1 ½ cups cold milk
1 pkg (3.4oz) Jello-O Vanilla flavor instant pudding
2 cups thawed Cool Whip LITE whipped topping, divided
2 cups frozen pound cake, cut into 1 inch cubes*
1 square Baker’s semi-sweet chocolate

Combine berries and sugar; refrigerate until ready to use.

Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well.

Blend in 1 ½ cups Cool Whip LITE. Spoon half into 2 ½ quart serving bowl.

Top with layers of cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.

Melt chocolate; drizzle over trifle. Top with remaining Cool Whip LITE. Garnish with chocolate-covered strawberries just before serving if desired.

*You will need about half of a 10.75oz pkg pound cake to get the 4 cups cake cubes needed to prepare this recipe*

Makes 14 servings (2/3 cup each)

Scrumptious Apple-Pecan Cheesecake

Scrumptious Apple-Pecan Cheesecake
By: Kraft Philadelphia

1 cup Honey Maid graham cracker crumbs
¾ cup finely chopped pecans, divided
3 Tablespoons granulated sugar
1 teaspoon ground cinnamon, divided
¼ cup (1/2 stick) butter, softened

2 pkg (8oz each) cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla
2 eggs

1/3 cup granulated sugar
4 cups thin peeled apples slices (best if using firm Granny Smith or McIntosh apples)

Heat oven to 325 degrees

Mix crumbs, ½ cup nuts, 3 Tablespoons sugar, ½ teaspoon cinnamon and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.

Beat cream cheese, ½ cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Mix 1/3 cup sugar and remaining cinnamon in large bowl. Add apples; toss to coat. Spoon over cream cheese layer; sprinkle with remaining nuts.

Bake 1 hour 15 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate overnight.

Makes 12 servings

Philadelphia New York Cheesecake

Philadelphia New York Cheesecake
By: Kraft Philadelphia

20 Oreo cookies, finely crushed (about 2 cups)
3 Tablespoons butter, melted
5 pkg (8oz each) Philadelphia cream cheese, softened
1 cup granulated sugar
3 Tablespoons flour
1 Tablespoon vanilla
1 cup sour cream
4 eggs
1 can (21oz) cherry pie filling

Heat oven to 325 degrees (bake; not convection)

Line 9x13 inch pan with foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.

Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended (take care not to overmix or it will cause the cheesecake to sink in the middle as it cools). Pour over crust.

Bake 50 minutes to 1 hour, or until center is almost set. Cool completely (if you place in refrigerator before it is completely cooled it will cause condensation on the top of cheesecake and the cheesecake will be soggy). Refrigerate overnight, covered.

Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.

Serves 16

Pumpkin Pie Shake

Pumpkin Pie Shake
By: Vivian Levine

2 cups vanilla reduced-fat ice cream, softened
1 cup fat-free milk
¾ cup canned pumpkin
¼ cup packed brown sugar
¾ teaspoon pumpkin pie spice
3 Tablespoons frozen fat-free whipped topping, thawed
Additional Pumpkin pie spice (optional)

Combine first 5 ingredients in a blender, process until smooth. Pour ¾ cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin pie spice, if desired.

4 servings

Twisted Strawberry Shortcake

Twisted Strawberry Shortcake

2 pkgs (4-servings size each) Vanilla flavor instant pudding and pie filling
1 quart (4 cups) cold milk
2 cups thawed Cool Whip whipped topping
1 pkg (12oz) store-bought prepared angel food cake, cut into ½ inch cubes
1/3 cup orange juice
3 cups sliced fresh strawberries
5 squares Baker’s premium white baking chocolate, grated

Prepare pudding mixes with milk as directed on package. Gently stir in whipped topping.

Place cake cubes in large bowl. Drizzle orange juice over cake, then, toss to coat.

Place half of the cake cubes in a deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries, and grated chocolate. Top with layers of remaining cake cubes, pudding, strawberries and grated chocolate.

Refrigerate, covered, at least 30 minutes or until ready to serve.

Makes 20 (1/2 cup each) servings

Frosty Berry Blend

Frosty Berry Blend

¼ cup milk
6 Tablespoons honey
1 pkg (8oz) cream cheese, softened
2 cups each frozen raspberries and blueberries

Place milk, honey and cream cheese in food processor container; cover. Process on high speed until well blended.

Add fruit; cover. Blend until smooth, scraping down side of food processor container as necessary.

Pour into 10 glass, plastic or paper cups and freeze until ready to serve.

Note: Let sit at room temp for about 5 minutes before serving to soften.

Makes 10 (1/3 cup each) servings

Apple Crisp

Apple Crisp
By: Anna Malone

In a small bowl combine, and set aside:
Wash, peel and dice 6 cups of apples
1 ½ Tablespoons of lemon juice

Mix in a bowl to resemble crumbs:
1 ½ cups flour
1/3 cup oatmeal
1 ½ cups brown sugar
½ cup melted butter
1 ½ teaspoon cinnamon

Mix in saucepan over medium heat until thick:
1 ½ cups granulated white sugar
3 Tablespoons cornstarch
1 ½ cups water
1 ½ teaspoon vanilla

In a greased 9x13 pan, put ½ crumb mixture on bottom, add apples, pour sauce mixture over top. Add rest of the crumbs. Bake at 350 degrees for 50 minutes to 1 hour. Serve with vanilla ice cream or Cool Whip topping.

HAPPY FATHER'S DAY

HAPPY FATHER'S DAY TO ALL OF YOU DAD'S OUT THERE!!!