Chicken in Creamy Pan Sauce

http://www.kraftrecipes.com/cooking-tips/cooking-videos/videoplayer.aspx?cm_re=1-_-1-_-RecipeVideoComp&vid=558

4  small boneless skinless chicken breasts (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
1/2 of 8oz PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with whisk.
RETURN chicken to skillet; turn to coat both sides of each breast with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.

Layered Coconut Cream Cheesecake Bars

LINK: http://www.kraftrecipes.com/recipes/layered-coconut-cream-cheesecake-bars-123031.aspx

LIST:
84 NILLA Wafers, divided
6 Tbsp.  butter, melted
1 pkg.  (8 oz.) Cream Cheese, softened
2 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups cold milk
1-1/2 cups Coconut flakes, toasted, divided

HOWTO:
RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and sugar with mixer until blended. Whisk in 1 cup COOL WHIP. Carefully spread over crust. Stand reserved wafers around edges.

BEAT pudding mixes and milk with whisk in medium bowl 2 min. Stir in 1 cup of the remaining COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.

How To Toast Coconut:
Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

Quick and Easy Alfredo Sauce

I didn't totally followed the recipe. I had to adjust and improvise on the ingredients. I used heavy cream, mozz cheese, butter, pepper, and chives, not very good.

Heavy Cream Alfredo Sauce:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Cream Cheese Alfredo Sauce:
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese (about 1 2/3 cup)
1/8 teaspoon ground black pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Spinach Filling Recipes

I'm volunteering at a hospice care center in their kitchen. The chef had me rolling up noodle with spinach filling. It looked so good when I was working and simple to prepare and make. So I search online for the recipe and found two different presentation that I like and also have the noodle to make it.

Filling recipe:
4oz cream cheese
15 oz ricotta cheese
1 or 2egg
1 package frozen spinach
1/2 tsp salt and
1/2 tsp pepper
1/2 tsp Italian seasonings
1 garlic clover, minced
1 cup Mozzarella cheese
pasta

Dip and garnish:
pasta sauce

Covered, Bake at 350 F for about 30 if pasta already precooked. For uncooked pasta bake for 1 hour.

LINK: http://www.budgetbytes.com/2011/01/spinach-lasagna-roll-ups/

LINK: http://www.tablespoon.com/recipes/mini-spinach-lasagna-roll-ups-recipe/2/

LINK: http://www.recipegirl.com/2011/02/21/spinach-and-cheese-stuffed-manicotti/

Pickle Dip Recipe

Buns In My Oven » Pickle Dip


INGREDIENTS:
8 ounces cream cheese, at room temperature
1/2 to 1 cup dill pickles, depending on how pickly you like things
1 tablespoon Worcestershire sauce
dill, for garnish, if desired
pickle juice

DIRECTIONS:
Chop the pickles into very small pieces.
Combine with the cream cheese and Worcestershire sauce until well mixed. Splash in a bit of pickle juice to thin the dip out a bit (around 1 tablespoon, but more is fine, dependent on your taste).
Serve cold or at room temperature with potato chips.

CHEESECAKE PANCAKES - Nicko's Kitchen

butter
buttermilk
1 egg
cream cheese
sugar
biscuit/graham crackers

Blend

self rising flour + blended mixture and whisk it well.

No Bake Cheesecake filling

LINK:
http://joyofbaking.com/NoBakeCheesecake.html

LIST:
One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 cup (240 ml) heavy whipping cream(contains 36-40% butterfat)

No Bake Peanut Butter Pie

LINK:
http://allrecipes.com/recipe/no-bake-peanut-butter-pie/
http://allrecipes.com/video/974/no-bake-peanut-butter-pie/detail.aspx

This looks very good and easy to make without a lot of ingredients.

LIST:
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

METHOD:
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm

Mini Chocolate Strawberry Cheesecakes

Ingredients:

1 1/2 cups vanilla wafer cookies, finely crushed
1/2 cup melted butter
1/3 cup sugar
1 package (8 oz) cream cheese, softened
1 large egg
4 oz (1/2 cup) strawberry yogurt
8 oz (1 1/4 cups) semisweet chocolate, melted

Directions:

1. Preheat oven to 350 degrees F. Place paper liners in 24 mini-muffin tins.

2. Combine butter and cookie crumbs; divide evenly and press into the paper liners in the the muffin cups.

3. Beat cream cheese with sugar until well blended.

4. Beat in egg; slowly add yogurt and melted chocolate.

5. Bake 25 minutes or until set. Cool on rack and refrigerate overnight.

New York Cheesecake different serving style Recipes

http://joyofbaking.com/Cheesecakes(Individual).html


http://joyofbaking.com/barsandsquares/CheesecakeSquares.html


http://joyofbaking.com/Cheesecake.html

Cream Cheese Frosting

FROM: http://www.yummly.com/recipe/external/Cream-Cheese-Frosting-MyRecipes-266404

1 (8-ounce) package cream cheese, softened
2 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Milk

Beat cream cheese and butter with an electric mixer until smooth. Stir in powdered sugar and vanilla; stir well. If frosting is too thick to spread, thin with milk, adding 1 teaspoon at a time until frosting reaches desired consistency.

Sturdier Whipped Cream

FROM:
http://www.yummly.com/recipe/external/Sturdier-Whipped-Cream-Recipezaar

8 ounces cream cheese, room temp
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups heavy cream

Beat cream cheese, sugar & salt with an electric mixer on medium-high speed until light and fluffy, 1-2 minutes, scraping down sides of bowl often. Add vanilla and beat for 30 seconds.

With speed on low, gradually add the heavy cream in a slow steady stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2-3 minutes more.