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Cook up a great meal for dad!

Antipasto Loaf

1 French bread baguette (12 oz.)
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
3 Tbsp. pesto
1/2 cup drained oil-packed sun-dried tomatoes, chopped
1/2 cup drained marinated artichoke hearts, chopped
2 Tbsp. grated parmesan cheese
2 cups baby spinach leaves, coarsely chopped


CUT baguette lengthwise in half. Remove soft insides from both bread halves.
(Reserve removed bread for another use.)
MIX cream cheese spread and pesto; spread evenly onto insides of bread shells.
Fill evenly with tomatoes, artichokes, Parmesan cheese and spinach.
REASSEMBLE baguette; wrap tightly in plastic wrap. Refrigerate at least 1 hour
or up to 4 hours. Cut into 25 slices to serve.

Ultimate Grilled Steak

1/2 cup A.1. Original Steak Sauce
1/2 cup balsamic vinaigrette Dressing
2 small cloves garlic, minced
1 tsp. dried oregano leaves
2 beef rib-eye steaks (1 lb.)


MIX all ingredients except steaks; reserve 1/4 cup. Pour remaining steak sauce mixture
over steaks in resealable plastic bag; seal bag. Turn over to coat both sides of steak with
sauce. Refrigerate 30 min. to marinate.
HEAT grill to medium-high heat. Remove steak with marinade; discard bag and marinade.
GRILL steak 4 to 5 min. on each side or until done (160°F.) Serve topped with reserved
dressing mixture.

Grilled Baked Potatoes

4 baking potatoes (2 lb.), scrubbed
1 Tbsp. oil
1 tsp. salt
1/2 cup sour cream
1/2 cup shredded cheddar cheese
2 green onions, sliced
1/4 cup bacon bits


HEAT grill to medium-high heat. Pierce potatoes with fork or small sharp
knife. Rub with oil; sprinkle with salt.
PLACE potatoes on microwaveable plate. Microwave on HIGH 8 min. or until
tender, turning after 4 min. Place on greased grate of grill.
GRILL 12 to 15 min. or until potatoes are crisp and lightly browned, turning
occasionally. Split potatoes. Serve topped with remaining ingredients.

Grilled Corn Salad

3/4 cup zesty italian dressing, divided
1/4 cup yellow mustard
4 ears corn on the cob, husks and silk removed
1/2 lb. fresh green beans, trimmed, quartered and cooked
1 jicama, peeled, cut into 1/2-inch cubes
2 tomatoes, cut into wedges
1/2 cup chopped fresh basil


HEAT grill to low heat.
MIX 1/4 cup dressing and mustard in shallow dish until well blended. Add corn;
turn to evenly coat. Transfer corn to grill; reserve dressing mixture.
GRILL corn 15 to 20 min. or until tender, turning and brushing occasionally with
reserved dressing mixture. Remove corn from grill; cool. Cut corn from cobs; place in large bowl.
ADD beans, jicama, tomatoes, basil and remaining dressing; mix well.

Minty Lime Freeze

1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup sugar, divided
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 Tbsp. lime zest
1/4 cup fresh lime juice
1 tub (8 oz.) Whipped Topping, thawed
1 Tbsp. chopped fresh mint
1-1/2 cups finely crushed pretzels
6 Tbsp. butter or margarine, melted


LINE 9-inch round pan with plastic wrap, with ends extending over side of pan.
Beat cream cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin
mix, zest and juice; mix well.
WHISK in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs,
remaining sugar and butter; sprinkle over gelatin mixture. Cover dessert with
ends of plastic wrap; use to gently press crumb mixture into gelatin mixture.
FREEZE 3 hours or until firm. Invert dessert onto serving plate; remove pan and
plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly
before cutting to serve.

Lemonade Slushie

1-3/4 cups prepared KOOL-AID Lemonade Flavor Soft Drink
1 env. KOOL-AID Lemonade Flavor Soft Drink Mix
1-1/2 cups water


POUR prepared soft drink into plastic ice cube tray.
FREEZE 3 hours or until firm.
PLACE dry drink mix in blender container. Add water and the lemonade ice cubes;
cover. Blend on high speed until slushy, using pulsing action. Serve immediately.

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