Orange Ginger Loaf
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 1/4 teaspoons ginger
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon orange extract, optional
1 cup applesauce1 teaspoon baking soda
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 1/2 cups confectioner’s sugar
Preheat your oven to 350 degrees F. Grease and flour a 9 inch square pan.
In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt.Then set aside.
In a large bowl, cream butter and sugar until fluffy. Stir in orange extract.
Mix baking soda into applesauce and stir into creamed butter mixture.Add flour mixture. Mix until smooth.
Pour batter into prepared loaf pan.
Bake at 350 degrees F for 40 to 50 minutes or until atoothpick inserted into center of cake comes out clean.
Beat cream cheese until fluffy. Beat in vanilla and orange extract. Slowly beat in confectioner’s sugar.
Once the cake has cooled, evenly spread the frosting on top. Decorate with chopped candied orange peel or candied ginger .
Wednesday, December 10, 2008
Orange Ginger Loaf
Creamy Chicken Parmesan
Prep Time: 10 min
Total Time: 45 min
3 30% Less Fat RITZ Crackers, finely crushed
2 Tbsp. KRAFT 100% Light Parmesan Grated Cheese, divided
2 small boneless skinless chicken breasts (1/2 lb./225 g)
1-1/2 cups 25%-less-sodium chicken broth, divided
1/4 cup water
1/2 cup orzo pasta, uncooked
1 tsp. oil
1/4 cup PHILADELPHIA Light Cream Cheese Spread
1 cup frozen mixed vegetables (corn, carrots, peas and green beans), thawed
COMBINE cracker crumbs and 1 Tbsp. of the Parmesan cheese on small plate. Rinse chicken with cold water; dip in crumb mixture, turning to evenly coat both sides of each breast with the crumb mixture. Press crumbs gently into chicken to secure; set aside.
COMBINE 1 cup of the broth and the water in medium saucepan. Bring to boil on medium-high heat. Add orzo. Reduce heat to medium-low; simmer 9 min. or until most of the liquid is absorbed and orzo is tender. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until chicken is cooked through (170ºF). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
ADD cream cheese spread and remaining broth to drippings in skillet. Bring just to boil on medium heat, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Meanwhile, add vegetables to orzo mixture; simmer 2 min. or until heated through, stirring frequently. Stir remaining 1 Tbsp. Parmesan cheese into cream cheese sauce.
SPOON orzo mixture onto two serving plates; top with the chicken and sauce.
Cheesy Beef & Pasta Skillet
Prep Time: 10 min
Total Time: 45 min
1/2 lb. (250 g) extra lean ground beef
1/2 cup chopped onions
1 tsp. ground cumin
1 tsp. chili powder
1 can (19 fl oz/540 mL) diced tomatoes, undrained
1/2 cup water
1 cup whole wheat penne pasta, uncooked
1 yellow pepper, chopped
1/4 cup CHEEZ WHIZ Light Process Cheese Product
2 Tbsp. chopped cilantro
COOK meat with onions, cumin and chili powder in large skillet on medium-high heat 5 min. or until meat is no longer pink, stirring occasionally.
ADD tomatoes, water, pasta and peppers; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 18 to 20 min. or until pasta is tender and most of the liquid is absorbed.
STIR in Cheez Whiz; cook 2 min. or until melted, stirring occasionally. Sprinkle with cilantro.
Baked Crab Rangoon
Prep Time: 20 min
Total Time: 40 min
1 can (170 g) chunk crabmeat, drained, flaked
125 g (1/2 of 250-g pkg.) PHILADELPHIA Light Brick Cream Cheese Spread, softened
1/4 cup thinly sliced green onions
1/4 cup MIRACLE WHIP CALORIE-WISE Dressing
12 won ton wrappers
HEAT oven to 350°F. Mix crabmeat, cream cheese spread, onions and dressing.
SPRAY 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.
Savoury Parmesan Bites
Total Time: 30 min
1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
1 cup KRAFT 100% Parmesan Grated Cheese, divided
2 cans (235 g each) refrigerated crescent dinner rolls
1 cup chopped red peppers
1/4 cup chopped fresh parsley
HEAT oven to 350°F. Beat cream cheese and 3/4 cup Parmesan with mixer until well blended.
SEPARATE rolls into 4 rectangles; press perforations together to seal. Spread 3 Tbsp. cream cheese mixture onto each rectangle; top with peppers and parsley. Fold 1 long side of each rectangle over filling to centre; fold up again to enclose remaining filling. Cut each into 8 squares. Place, seam-sides down, on baking sheet. Sprinkle with remaining Parmesan.
BAKE 13 to 15 min. or until golden brown.
Cheesy Spinach and Bacon Dip
Prep Time:10 min
Total Time:15 min
1 pkg. (300 g) frozen chopped spinach, thawed, drained
1 lb. (450 g) VELVEETA Process Cheese Product, cut into 1/2-inch cubes
125 g (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, cubed
1 cup salsa
8 slices bacon, crisply cooked, drained and crumbled
COMBINE all ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min.
SERVE with assorted Christie Crackers and cut-up vegetables, if desired.