To Inspire You…

For Your Next Wedding Or Event

Easter Feast ~ Philadelphia 3-Step Mini Cheesecake Baskets April 11, 2009

Filed under: Recipes For Your Event,Uncategorized — genesiswse @ 8:00 pm

philadelphia_3-step__mini_cheesecake_baskets

Prep Time:  10 min         Total Time:  2 hr 30 min         Makes:  12 servings

What You Need:

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup  sugar
1/2 tsp. vanilla
2   eggs
12 NILLA Wafers
1-1/2 cups  BAKER’S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 pieces  shoestring licorice (4 inch each)
What To Do:

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

PLACE wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.

BAKE 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator.

 

Easter Feast ~ Strawberry Orange Pasta Salad

Filed under: Recipes For Your Event,Uncategorized — genesiswse @ 3:00 pm

strawberry_orange_pasta_salad

Prep Time:  30 min         Total Time:  30 min         Makes:  4 servings

What You Need:

2 cups farfalle (bow-tie pasta), uncooked
1/3 cup  KRAFT Creamy Poppyseed Dressing
1/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup  sliced green onions
1 can (11 oz.) mandarin oranges, drained
1 cup  sliced strawberries
What To Do:

COOK pasta as directed on package; drain. Cool.

MIX dressing and mayo in medium bowl. Add pasta and onions; toss to coat. Gently stir in fruit.

SERVE immediately or cover and refrigerate until ready to serve.

 

Easter Feast ~ Spinach Ranch Dip

Filed under: Recipes For Your Event — genesiswse @ 12:00 pm

spinach_ranch_dip

Prep Time:  10 min         Total Time:  10 min         Makes:  18 servings

What You Need:

1 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup  KRAFT Light Ranch Dressing
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup  finely grated carrots
1/2 cup finely chopped yellow peppers
WHEAT THINS Multi-Grain Snack Crackers

What To Do:

MIX sour cream and dressing until well blended.

STIR in spinach, carrots and peppers. Cover and refrigerate until ready to serve.

SERVE as a dip with the crackers.

 

Easter Feast ~ Balsamic Glazed Ham

Filed under: Recipes For Your Event — genesiswse @ 8:00 am

balsamic-glazed-ham1

Prep Time: 10 min         Total Time:  2 hr 25 min         Makes:  20 servings

What You Will Need:

1 bone-in skinless smoked ham, shank or butt end portion (7 lb.)
1/4 cup  KRAFT Balsamic Vinaigrette Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp.  GREY POUPON Dijon Mustard
8 parsnips (2 lb.), trimmed, peeled and cut into 1/2-inch-wide spears
1-1/2 lb.  baby carrots
3 Tbsp. olive oil
What To Do:

HEAT oven to 325ºF. Place ham, fat-side up, in foil-lined roasting pan. Score ham; cover with foil. Bake 1 hour. Mix dressing, syrup and mustard; brush 1/3 of glaze onto ham.

BAKE, uncovered, 1 hour or until ham is heated through (140ºF), brushing with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow baking pan. Add to oven with ham after the first 15 min. of ham baking time, stirring vegetables every time ham is brushed with glaze.

TRANSFER ham to cutting board; cover loosely with foil. Let stand 15 min. Meanwhile, increase oven temperature to 425ºF. Bake vegetables an additional 15 min., stirring after 10 min. Serve with the sliced ham.