Two New Cooking Videos - For The Cream Cheese Lover

 
No-Bake Carrot Cake.................................................Philly and Herb Stuffed Red Snapper Package

No-Bake Carrot Cake
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Ingredients:

4 oz. Honey Nut PHILADELPHIA Cream Cheese

2 Tbsp. Soft Unsalted Butter

½ Cup Rolled Oats

½ Cup Grated Fresh Carrots

3 oz. Fresh Banana

3 Tbsp. Brown Sugar

1 Tbsp. Ground Cinnamon

1 Tbsp. Vanilla Extract

1 ½ Cup Shredded Coconut

Directions:

1. Mix cream cheese with butter, oats and carrots.

2. Mash in bananas until smooth.

3. Mix in sugar, cinnamon and vanilla extract.

4. Scoop up small balls and roll them in coconut.

5. Refrigerate until firm.

6. Enjoy as a dessert cookie or party candy.

Philly and Herb Stuffed Red Snapper Package
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Prep 20

Cook 30

Serves 4

Ingredients:

3 pound(s) Whole Red Snapper, gutted out and scaled off

2 pound(s) Potato

1 Medium Yellow Onion

2 Medium Carrots

2 tbsp. Olive Oil

2 tsp. Salt*

1 tsp. Ground Black Pepper**

1 Salt & Pepper for sprinkling fish

4 ounce(s) PHILADELPHIA Original Cream Cheese

2 tsp. Fresh Lime Juice

2 tbsp. Fresh Italian Parsley***

2 tbsp. Fresh Chives****

2 tbsp. Fresh Cilantro*****

1 Mango

2tbsp. Meyer Lemon Juice

1tsp. Fresh Jalapeno

1tsp. Fresh Italian Parsley******

1tsp. Fresh Chives*******

1tsp. Fresh Cilantro********

1 pinch Salt*********

1 pinch Ground Black Pepper**********

4 Lime Wedges

4 pinch Mixed Fresh Herbs for garnish

Bottom of Form

1. Clean and cut potatoes in bite size pieces

2. Peel and cut onion roughly

3. Clean, peel and cut carrots in bite size pieces

4. Toss root vegetables with olive oil, salt* and black pepper** until coated

5. Rinse fish, let dry and sprinkle lightly with salt and pepper all over fish

6. Mix PHILADELPHIA Original Cream Cheese with parsley***, chives****, cilantro***** until smooth

7. Stuff fish with cheese mix and seal with a couple of tooth picks

8. Make a foil package with fish and potatoes, fold edges and punch a few air wholes on top

9. Bake fish package off direct heat on your BBQ with lid closed, keeping heat to 400°F for 30 minutes or until cooked through and potatoes are soft

10. Clean and cut skin off mango

11. Cut mango to nice little cubes and mix with lemon juice, fine chopped jalapeno, parsley******, chives*******, cilantro********, salt********* and black pepper**********

12. Serve fish with Philly & herb stuffing together with root vegetable mix and mango salad

13. Garnish with lime wedge and fresh mixed herbs

14. Enjoy!