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
|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.