Blueberry Streusel Cobbler

Blueberry Streusel Cobbler

1 pint (2 cups) fresh or frozen blueberries
1 (14oz) can sweetened condensed milk (NOT evaporated milk)
Zest from 1 lemon
1 cup butter (2 sticks), divided
2 cups biscuit baking mix, divided
½ cup firmly packed dark brown sugar
½ cup chopped nuts (optional)

Vanilla Bean Ice Cream (optional)

Blueberry Sauce (optional):
½ cup granulated sugar
1 Tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup water
1 pint (2 cups) fresh or frozen blueberries

To make cobbler:
Preheat oven to 325 degrees. Grease a glass square 8x8 pan. In a bowl combine 1 pint blueberries, condensed milk and lemon zest.

In a large bowl, cut 1 ½ sticks of butter into 1 ½ cups biscuit mix until crumbly (you can use a food processor to speed up this process; just “pulse” a couple of times until you get a pea like consistency); add blueberry mixture (mixture will be sticky). Spread in the prepared baking dish.

In a small bowl, combine remaining ½ cup biscuit mix and the granulated sugar; cut in remaining 4 Tablespoons of butter until crumbly. Add nuts, if desired. Sprinkle over cobbler.

Bake 1 hour 10 minutes or until golden brown and center is done. Remove from oven and cool on rack.

Serve warm with vanilla bean ice cream and blueberry sauce. Refrigerate leftovers.

To make blueberry sauce:
In a saucepan over medium high heat combine ½ cup sugar, cornstarch, cinnamon and nutmeg. Gradually add water. Cook and stir until thickened (about 3-5 minutes). Stir in 1 pint blueberries; reduce heat to low and cook and stir until hot (about 5 more minutes). Remove from heat. Refrigerate leftovers.

Makes 8 servings

Lemon Raspberry Whipped Cream Cake

Lemon Raspberry Whipped Cream Cake
By: Rosanna Thomas

White Cake Mix and ingredients to make cake

Lemon Drizzle:
¼ cup water
2 Tablespoons lemon extract
*Mix together gently in a small bowl

Cream Filling:
1 (8oz) cream cheese, softened
1 (8oz) Cool Whip whipped topping, thawed
¾ cup granulated sugar
*Mix cream cheese and sugar together until smooth. Gently fold in whipped topping.

3 cups fresh raspberries
Additional: 1 (8oz) Cool Whip whipped topping, thawed

Prepare white cake mix as directed on packaging. Pour into (2) 9 inch round cake pans that have been greased and floured. Bake according to package directions. Remove from oven. Cool in pans for 10 minutes, then transfer to cooling racks to cool completely. Once the cakes have cooled cut each cake in half horizontally, giving you 4 thin layers.

Place one cake layer, cut side up, on a serving plate. Using a pastry brush, brush the cake with lemon drizzle. Spread a thin layer of cream filling on the layer. Arrange 1 cup of raspberries over the cream. Place another cake layer on top of the berries and repeat brushing, spreading cream filling, and arranging berries until the cake is completely filled. Place the last layer cut side down.

Frost the top and sides of the cake with (8oz) Cool Whip whipped topping. Garnish with raspberries and lemon zest if desired.

Refrigerate, covered, until ready to serve. Serve chilled.

Serves 10

Blueberry Streusel Muffins

Blueberry Streusel Muffins
By: Rosanna Thomas

Streusel:
¾ cup flour
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
½ teaspoon ground cinnamon
7 Tablespoons butter, melted

Muffins:
4 Tablespoons butter, melted and cooled slightly
2 cups flour
1 large egg
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon grated lemon zest
½ cup buttermilk
1 Tablespoon baking powder
½ teaspoon salt
1 1/3 cup frozen or fresh blueberries

For the streusel: Combine flour, sugars, cinnamon, and salt in a bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.

For the muffins: Adjust oven rack to middle position and heat to 375 degrees. Line 12-cup muffin tin with paper baking cups; spray with cooking spray.

Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.

Add flour, baking powder and salt. Fold in blueberries.

Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted into center comes out with few dry crumbs attached, 25-27 minutes. Cool muffin in tin for at least 20 minutes, then carefully transfer to wire cooling rack to cool completely.

Muffins can be stored in airtight container at room temperature for up to 3 days.

Yields 1 dozen (12) muffins

Lemon Cheesecake

Lemon Cheesecake
By: Kraft Philadelphia

2 cups HONEY MAID graham cracker crumbs
1 ¼ cup sugar, divided
6 Tablespoons butter, melted
4 pkg (8oz each) cream cheese, softened
1 cup sour cream
Zest and juice from 1 lemon
4 large eggs

Heat oven to 325 degrees

Mix crumbs, ¼ cup sugar and butter. Reserve ¼ cup crumb mixture; press remaining onto bottom of 9x13 pan.

Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.

Bake 40 minutes or until center is almost set. Cool completely. Refrigerate overnight.

Makes 16 servings

Layered Pineapple-lemon Cheesecake Pie

Layered Pineapple-lemon Cheesecake Pie
By: Kraft Philadelphia

1 pkg (8oz) cream cheese, softened
¼ cup granulated sugar
2 cups (12oz) thawed COOL WHIP whipped topping
1 can (8oz) crushed pineapple, drained, divided
1 HONEY MAID graham pie crust (6oz)
1 pkg (3.4oz) JELL-O Lemon Flavor Instant Pudding
1 1/3 cup cold milk

Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in Cool Whip and half the pineapple.

Spread into crust.

Beat pudding mix and milk in medium bowl with whisk 2 minutes. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.

Makes 10 servings

Tropical Cheesecake

Tropical Cheesecake
By: Kraft Philadelphia

1 pkg (8oz) cream cheese, softened
1/3 cup granulated sugar
1 tub (8oz) COOL WHIP whipped topping, thawed
2 kiwis, peeled, quartered, sliced and divided
1 medium mango, peeled, chopped and divided
1 cup BAKER’S ANGEL FLAKE coconut, toasted, divided
1 HONEY MAID graham pie crust (6oz)

Beat cream cheese and sugar in large bowl with whisk or electric mixer until well blended.

Add whipped topping; stir gently until well blended. Reserve ¼ cup each kiwi, mango and coconut for garnish. Stir remaining kiwi, mango and coconut into cream cheese mixture. Spoon into crust.

Refrigerate overnight. Top with reserved mango, kiwi and coconut. Store leftover cheesecake in refrigerator.

Makes 8 servings

3-Step Lemon Cheesecake Bars

3-Step Lemon Cheesecake Bars
By: Kraft Philadelphia

1 ½ cups soft coconut macaroon cookie crumbs
2 Tablespoons butter, melted
2 pkg (8oz each) cream cheese, softened
½ cup granulated sugar
½ teaspoon grated lemon zest
1 Tablespoon fresh lemon juice
½ teaspoon vanilla
2 large eggs

Heat oven to 350 degrees

Mix crumbs and butter. Press firmly onto bottom of greased 8 inch square baking pan.

Beat cream cheese, sugar, lemon zest, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour over crust.

Bake 25 minutes or until center is almost set. Cool. Refrigerate overnight. Cut into bars to serve. Store leftovers in the refrigerator.

***Sprinkle with additional grated lemon zest just before serving if desired***

Makes 16 bars

Blueberry Crown Cheesecake
BY: Kraft Philadelphia

30 NILLA wafers, crushed (about 1 cup)
1 cup plus 3 Tablespoons sugar, divided
3 Tablespoons butter, melted
5 pkg (8oz each) cream cheese, softened
3 Tablespoons flour
1 Tablespoon vanilla
Grated zest from 1 medium lemon
1 cup sour cream
4 large eggs
2 cups fresh blueberries

Heat oven to 325 degrees

Mix wafer crumbs, 3 Tablespoons of the sugar and the butter until well blended. Press firmly onto bottom of 9 inch springform pan.

Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon zest with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.

Bake 1 hour 15 minutes or until center is almost set. Run small knife around rim of pan to loosen cake; cook before removing rim of pan. Refrigerate overnight. Store leftover cheesecake in refrigerator.

***Substitute 1 bag (16oz) thawed frozen blueberries or 1 can (15oz) blueberries, well drained, for the 2 cups fresh blueberries***

Makes 16 servings

Zucchini with Parmesan Sauce

Zucchini with Parmesan Sauce
By: Kraft Philadelphia

3 zucchini (1lb), cut diagonally into ½ inch thick slices
2 yellow squash, cut diagonally into ½ inch thick slices
1 red onion, cut into wedges
1 Tablespoon oil
1 tub (8oz) Philadelphia Chive and Onion Cream Cheese Spread
1/3 cup fat-free milk
¼ cup grated parmesan cheese
¼ teaspoon herb and spice blend seasoning

Cook and stir vegetables in hot oil in large skillet 5-7 minutes or until crisp-tender.

Meanwhile, place remaining ingredients in small saucepan; cook on low heat until cream cheese spread is completely melted and mixture is well blended and heated through, stirring occasionally.

Serve sauce over vegetables.

Makes 8 servings

New York-Style Sour Cream-Topped Cheesecake

New York-Style Sour Cream-Topped Cheesecake
By: Kraft Philadelphia

1 ½ cups HONEY MAID graham cracker crumbs
¼ cup (1/2 stick) butter, melted
1 ¼ cups granulated sugar, divided
4pkg (8oz each) cream cheese, softened
2 teaspoons vanilla, divided
1 container (16oz) sour cream, divided
4 eggs
2 cups fresh strawberries, sliced

Heat oven to 325 degrees

Line 9x13 inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tablespoons sugar; press onto bottom of pan.

Beat cream cheese, 1 cup of the remaining sugar and 1 teaspoon vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 40 minutes or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 minutes. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve; top with berries.

Makes 16 servings

Tuscan Chicken Simmer

Tuscan Chicken Simmer
By: Kraft Philadelphia

4 small boneless skinless chicken breast halves (1lb)
4oz cream cheese, cubed
¼ cup water
¼ cup pesto
2 cups grape or cherry tomatoes
1 cup KRAFT finely shredded Italian Five Cheese Blend

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5-7 minutes on each side or until done (165 degrees internal temp). Remove chicken from skillet; cover to keep warm.

Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 minutes or until cream cheese is melted and mixture is well blended, stirring constantly.

Return chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese.

Makes 4 servings

Blueberry No-Bake Cheesecake

Blueberry No-Bake Cheesecake
By: Kraft Philadelphia

2 cups HONEY MAID graham cracker crumbs
6 Tablespoons butter, melted
1 cup granulated sugar, divided
4 pkg (8oz each) Neufchatel (low-fat) cream cheese, softened
½ cup blueberry preserves
Grated zest from 1 lemon
1 pkg (16oz) frozen blueberries, thawed, drained
1 tub (8oz) COOL WHIP LITE whipped topping, thawed

Mix crumbs, butter and ¼ cup sugar; press firmly onto bottom of 9x13 pan. Refrigerate while preparing filling.

Beat Neufchatel cheese and remaining ¾ cup sugar in large bowl with electric mixer on medium speed until well blended. Add preserves and lemon zest, mix until blended. Stir in blueberries. Gently stir in whipped topping. Spoon over crust; cover.

Refrigerate 4 hours or until firm. Garnish as desired. Store leftovers in refrigerator.

***Note: to make it with fresh blueberries: place 2 cups blueberries in small bowl with 2 Tablespoons sugar; mash with fork. Add to Neufchatel cheese mixture; continue as directed***

Makes 16 servings (1 piece each)

Creamy Rice, Chicken and Spinach Dinner

Creamy Rice, Chicken and Spinach Dinner
By: Kraft Philadelphia

¼ cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
OR KRAFT Light Zesty Italian Dressing
1 lb boneless skinless chicken breast, cut into strips
1 ½ cups fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
4 oz Neufchatel cheese (low-fat cream cheese), cubed
1 pkg (8oz) baby spinach leaves
1 large tomato, chopped
2 Tablespoons grated parmesan cheese

Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 minutes. Stir in broth; bring to a boil. Add rice; stir. Return to boil; cover. Simmer on medium heat for 5 minutes.

Add Neufchatel; cook 2-3 minutes or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 minute, or until spinach is wilted. Stir gently to mix in spinach.

Remove pan from heat. Let stand, covered, 5 minutes. Stir in tomatoes; top with Parmesan.

Makes 4 servings (1 ½ cups each)

Creamy Chicken Penne

Creamy Chicken Penne
By: Kraft Philadelphia

2 cups penne pasta, uncooked
¾ lb boneless skinless chicken breasts, cut into thin strips
½ cup chopped onions
1 Tablespoon olive oil
1 pkg (6oz) snow peas
1 small red pepper, chopped
2 teaspoons minced garlic
2 Tablespoons butter
1 Tablespoon flour
1 ½ cups milk
4 oz cream cheese, cubed
½ cup grated Romano cheese
1 Tablespoon finely chopped fresh parsley

Cook pasta as directed on package. Meanwhile, cook chicken and onions in hot oil in large skillet on medium heat 6-8 minutes or until chicken is done, stirring frequently. Add peas, peppers and garlic; cook and stir 1 minute. Remove from heat; cover and keep warm.

Melt butter in medium saucepan on medium heat. Stir in flour until well blended. Gradually stir in milk. Bring to boil; cook 2 minutes or until thickened, stirring constantly. Add cream cheese and Romano; cook 1-2 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.

Drain pasta; place in large bowl. Add chicken mixture and sauce; toss to coat. Top with parsley.

Makes 4 servings (1 ½ cups each)

3-Step Strawberry Layer Cheesecake

3-Step Strawberry Layer Cheesecake
BY: Kraft Philadelphia

2 pkg (8oz each) cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla
2 large eggs
¼ cup strawberry preserves
5 drops red food coloring
1 HONEY MAID graham pie crust (6oz)
1 cup thawed COOL WHIP whipped topping
4 medium strawberries, sliced

Heat oven to 350 degrees

Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter. Add preserves and food coloring; stir until well blended. Pour into crust; cover with the remaining plain batter.

Bake 40 minutes or until center is almost set. Cool.

Refrigerate overnight. Top with whipped topping and strawberries just before serving. Store leftover cheesecake in the refrigerator.

Makes 8 servings

Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes
By: Kraft Philadelphia

1 pkg (8oz) Neufchatel (low-fat) cream cheese, softened
1 pkg (3.4oz) JELL-O Strawberry Crème Flavor Instant Pudding
1 cup cold fat-free milk
2 cups (12oz) thawed COOL WHIP LITE whipped topping
24 NILLA wafers
1 cup sliced fresh strawberries

Beat Neufchatel with mixer until creamy. Blend in dry pudding mix. Gradually beat in milk. Stir in Cool Whip.

Place 1 wafer on bottom of each of 24 (2 inch) paper baking cups; place in muffin pan. Cover with pudding mixture.

Freeze 1 hour. Top with berries just before serving.

Makes 4 servings ( 1 ½ cups each)

Chicken Breasts with Bacon and Sherry Vinegar

Chicken Breasts with Bacon and Sherry Vinegar
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
5 slices bacon, chopped
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and Pepper
2 Shallots, minced
1/3 cup plus 2 teaspoons sherry vinegar
1/3 cup low-sodium chicken broth
2 teaspoons honey
2 tablespoons unsalted butter

Directions:
1. Cook bacon in large nonstick skillet over med-high heat until crisp, about 5 min
Transfer to paper towel-lined plate and pour off all but 2 tablespoons fat from skillet.

2. Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper.

Dredge chicken in flour, shaking off excess. Cook chicken in fat in skillet until golden brown, about 4 minutes per side. Transfer to plate.
3. Add shallots to empty skillet and cook over medium heat until softened, about 1 minute.

Stir in 1/3 cup vinegar and simmer until syrupy, about 1 minute.
Add broth, honey, and chicken and simmer, covered, until chicken is cooked through, about 5 minutes.

Transfer chicken to platter and tent with foil.

4. Continue to simmer sauce until slightly thickened, about 5 minutes.
OFF heat, whisk in butter and remaning vinegar.
Pour sauce over chicken and sprinkle with bacon- SERVE!

Penne, Chicken, and Mushrooms with Sage

Penne, Chicken, and Mushrooms with Sage
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
1/2 cup water
1/3 cup dried porcini mushrooms, rinsed
1 tablespoon extra virgin olive oil
1 pound cremini mushrooms, sliced thin
4 garlic cloves, minced
2 tablespoons finely chopped fresh sage
1 cup heavy cream
1/2 teaspoon grated zest and 2 tablespoons juice from 1 lemon
salt and pepper
1 pound penne (or one package/box)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (3 cups)
Directions:
1. Bring 4 quarts water to boil in large pot.

Meanwhile, combine 1/2 cup water and porcini in bowl and microwave, covered, until mushrooms have softened, about 1 minute.

Line fine-mesh strainer with one paper towel and strain porcini, reserving liquid.
Chop porcini fine and set aside.

2. Heat oil in large nonstick skillet over medium-high heat until just smoking.
Add cremini and cook until browned, about 5 minutes.
Stir in garlic and sage and cook until fragrant, about 30 seconds.
Add cream, lemon zest, lemon juice, porcini and reserved soaking liquid and simmer until thickened, about 5 minutes.

3. Add 1 tablespoon salt and penne to boiling water and cook until "al dente"
Reserve 1/2 cup cooking water, drain pasta, and return to pot.
Add mushroom mixture and chicken to pot and toss to combine, adding reserved pasta water as needed.

Season with Salt and Pepper, SERVE!

Golden Garlic Bread

Golden Garlic Bread
From: Best of Taste of Home Spring 2009

Ingredients/Prep:
3/4 cup butter, softened
1/2 cup mayonnaise
3 cups (12 ounces) shredded cheddar cheese
1/2 cup grated parmesan cheese
3 green onions, chopped
1 teaspoon italian seasoning
1 to 2 garlic cloves, minced
1 loaf (1 pound) French bread, cut in half lengthwise

Directions:
1. In a small mixing bow, beat butter and mayonnaise until blended.
Stir in the cheeses, onions, italian seasoning and garlic.
Spread over cut sides of bread.

Place in an ungreased baking sheet.

2. Broil 4-6 in. from the heat for 3-5 minutes or until topping is lightly browned and bubbly.

Cut into 2 in. slices

Grilled Pork Cutlets with Lemon-Garlic Sauce

Grilled Pork Cutlets with Lemon-Garlic Sauce
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
1/4 cup extra-virgin olive oil
2 teaspons paprika
1 teaspoon sugar
1/4 teaspoon red pepper flakes
6 garlic cloves, SLICED thin
3 tablespoons lemon juice
2 tablespoons finely chopped fresh parsley
salt and pepper
8 thin-cut boneless pork cutlets (about 1 1/2 pounds)

Directions:
1. Combine oil, paprika, sugar, pepper flakes, and garlic in bowl and microwave until bubbling, about 1 minute.

Reserve 2 tablespoons garlic oil, then whisk lemon juice and parsley into remaining oil mixture and season with salt and pepper.

2. Pat cutlets dry with paper towels and season with salt and pepper.
Rub cutlets all over with reserved garlic oil.

Grill pork over hot fire until lightly charred on first side, about 2 minutes.
Flip cutlets and grill until just cooked through, about 1 minute longer.
Transfer to platter, tent with foil, and let rest 5 minutes.
Drizzle with sauce. SERVE!