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April 17, 2011

Helena's Favorite Cream Cheese Recipes

Another competition is on the roll and this time it is for Kraft PHILADELPHIA Cream Cheese and Cooking Cream. This is a fun little adventure and it has made me come up with some new fun recipes that I hope you will enjoy.

Scroll down for Helena's Cheesy Croquettes, Working Wife Risotto, Pink Philly Ice Cream Sandwiches, Helena's "Cheezy" Bread Pudding, Philadelphia Blueberry Panna Cotta.

5 fun recipes to enjoy, more to come... in a week or two...

Side dish week 1:

Helena's Cheesy Croquettes....................................... Click here for video

This is a wonderful side dish to serve with any meat, poultry or fish dish. So creamy, crunchy and tasty; you will love this recipe.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4

4 Russet Potatoes
1 tbsp. of Unsalted Butter
1 tsp. of Salt
1/4 tsp. of Ground Black Pepper
4 ounce(s) of PHILADELPHIA Cheese Chive & Onion
1 Egg Yolk
2 Whipped Egg for crusting
1 1/2 cup(s) of Japanese Bread Crumbs
4 cup(s) of Canola Oil for deep frying


1. Peel potatoes and boil them until soft.
2. Mash potatoes with butter, salt, pepper and PHILADELPHIA Cheese.
3. When well mixed and slightly cooled down, whip in egg yolk.
4. Chill mix for minimum 30 minutes.
5. Shape mix into small meatball sized potato balls.
6. Dip potato balls into whipped eggs.
7. Drop potato balls in bread crumbs and roll them around until completely covered.
8. Deep fry crusted potato balls in 390 degrees Fahrenheit vegetable oil, a few at a time.
9. When golden brown, take them out of oil and put on a paper towel to dry off some oil.
10. Enjoy warm as a side dish for any meat, poultry or fish, accompanied with a fresh green salad.

Entrees Week 1:

Working Wife Risotto....................................... Click here for video

A simplistic and delicious Working Wife Risotto that will please your family's taste buds while being very affordable and filling. Yummy, tasty, heavenly creamy and cheesy - What more can we ask for? Enjoy!

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4

1 cup(s) of Medium Diced Yellow Onion
2 cup(s) of Sliced Mushroom
5 cup(s) of Cooked Rice
1/4 cup(s) of Small Diced Roasted Poblano Pepper
2 tbsp. of Chopped Fresh Cilantro
2 tbsp. of Chopped Fresh Italian Parsley
10 ounce(s) of PHILADELPHIA Cooking Cream Original
1 tbsp. of Sambal Oelek
1/4 tsp. of Salt, to taste
1/2 cup(s) of Grated Parmesan Cheese

  1. Sauté onion and mushroom in vegetable oil on medium to high heat.
  2. Add Rice, chili and herbs, stir and take down heat to medium-low.
  3. Add PHILADELPHIA Cooking Cream and Sambal Oelek.
  4. Taste off with salt if needed.
  5. Stir in cheese.
  6. Plate the Working Wife Risotto in a deep plate and top with freshly grated Parmesan cheese and newly cracked black pepper.
  7. Enjoy with a crispy greens and a glass of red wine for dinne

Desserts Week 1:

Pink Philly Ice Cream Sandwiches....................................... Click here for video

My husband was craving ice cream for dessert so I decided to make ice cream sandwiches with the PHILADELPHIA Strawberry Cream Cheese. They are so cute and delicious and best of all, very easy to make. They are perfect to make ahead of time and you can keep them in the freezer for future cravings.
  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Total time: 60 minutes
  • Servings: 6
  • 4 ounce(s) of Natural Yogurt
  • 4 ounce(s) of PHILADELPHIA Strawberry Cream Cheese
  • 1/2 Vanilla Bean or 1 tsp. Vanilla Extract
  • 2 tbsp. of Powder Sugar
  • 1/2 cup(s) of Chopped Mixed Nuts
  1. Whip yogurt with PHILADELPHIA Strawberry Cream Cheese until smooth.
  2. Split vanilla bean and scrape seeds into cream cheese mix.
  3. Add powder sugar and whip until fluffy and evenly mixed.
  4. Cover the top of a muffin pan with plastic wrap. Push the plastic wrap down in the cups.
  5. Add half of the chopped nuts in the bottom divided in 6 plastic covered cups.
  6. Spoon the cream cheese mix on top of nuts, divided into the 6 cups.
  7. Add the rest of the chopped nuts on top and press each mix down a little.
  8. Place in freezer until mix has firmed up.
  9. Your Pink Philly Ice Cream Sandwiches are now ready to enjoy.

Helena's "Cheezy" Bread Pudding....................................... Click here for video

This is the perfect dessert to bring for a potluck or family gathering. It is so moist and buttery from the base of Croissants and Chocolate Cake that also makes a beautiful texture. The PHILADELPHIA Cream Cheese brings a silky, creamy feel to the bread pudding and is of course a wonderful flavor addition. This is a family favorite for sure. I hope that you will enjoy this recipe too.

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 6

2 cup(s) of Whole Milk
1 tbsp. of Vanilla Extract
1 tbsp. of Ground Cinnamon
1/4 tsp. of Ground Nutmeg
1/2 cup(s) of Granulated Sugar
1 pinch of Salt
4 Eggs
8 ounce(s) of PHILADELPHIA Original Cream Cheese
4 cup(s) of Day Old Cubed Bread (3 Cups Plain Croissant & 1 Cup Chocolate cake)


1. Heat up oven to 375 ° F
2. Bring milk, vanilla, cinnamon, nutmeg, sugar and salt to boil.
3. Whip eggs fluffy and temper with hot milk mix (to temper, pour hot milk into egg a little by little while whipping vigorously)
4. Stir in PHILADELPHIA Cream Cheese into milk mix.
5. Pour milk mix over bread in a big bowl. See so bread cubes get properly soaked and let it sit for a few minutes.
6. Spray an oven safe dish and fill with soaked bread.
7. Bake for 30-40 minutes or until the top of the bread pudding feels firm and not soggy. Do not let bread pudding cook so it dries out though, you want it to be moist and juicy inside.
8. Serve with whipped cream and powder sugar and enjoy as dessert or for brunch.

Philadelphia Blueberry Panna Cotta....................................... Click here for video

Would you like to look professional and fancy with your dessert? I have the recipe for you; this is the ultimate fluffy, creamy, delicate berry mousse that will impress your guests. You and I are the only ones who know how easy this dish is to make. Enjoy the recipe!
  • Prep time: 5 minutes
  • Cook time: 50 minutes
  • Total time: 55 minutes
  • Servings: 6
  • 3 Sheets Gelatin or 3 tsp. Unflavored Gelatin Powder
  • 1 1/2 cup(s) of Half & Half
  • 1 cup(s) of Granulated Sugar
  • 2 tsp. of Orange Zest
  • 8 ounce(s) of Fresh Blueberry Purée
  1. Bloom gelatin, soak gelatin leaves in water until soft.
  2. Heat cream and sugar until sugar have melted.
  3. Squeeze water out of gelatin sheets and let them melt into hot milk mix while whisking. Set aside to cool a little.
  4. Whisk orange zest with blueberry purée and softened PHILADELPHIA Cream Cheese until fluffy. Scrape bottom of bowl with a spatula half and mix again to avoid lumps.
  5. Add liquid slowly into cream cheese mixture while whipping on low speed. Scrape bottom of bowl with a spatula half and mix again to avoid lumps.
  6. Scoop mixture into 6 glasses and place in freezer for minimum 40 minutes or until firm but not hard.
  7. Decorate with whipped cream and orange slice.

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