Pineapple Cherry Cheesecake

My mom-mom was the inspiration for this dish since she made something similar and we thought it would be awesome as a cheesecake. Let me tell you, it WAS delicious! The perfect desert for a hot summer day because it's not too heavy, too sweet or too much! It's awesome, light and refreshing!

Ingredients:


3 packages Philadelphia Cream Cheese
1 cup(s) of drained crushed pineapple
6 ounce(s) of vanilla pudding
1 container whipped topping
3 eggs
3/4 cup(s) of sugar
2 tsp. of vanilla extract
1/2 cup(s) of melted butter
1 1/4 cup(s) of graham cracker crumbs
1 cup(s) of dried diced cherries
1/2 cup(s) of skim milk

To Make:


- take 1/2 cup of diced dried cherries and mix into the graham cracker crumbs.
- Add in the melted butter and mix together.
- Press this into a springform pan and store in the refrigerator until ready to fill with cheesecake.
- In a large bowl, place three packages of room temperature Philadelphia Cream Cheese.
- Add one egg and beat together.
- Add second egg, beat together (with handmixer)
- Add third egg and half of the sugar, mix together.
- Add 2 tsps of vanilla extract.
- Add the rest of the sugar.
- Add in the 1/2 cup skim milk.
- Beat together.
- Mix in 1/4 cup of dried cherries.
- Pour mixture into springform pan.
- Preheat oven to 350.
- Bake for about 50 minutes to an hour. (I said an hour in my video but that is only if your oven is not very hot... mine took only about 50 minutes.)
- Remove and let cool.
- Mix in the crushed pineapple and vanilla pudding, make sure the pineapple is drained a lot.
- Microwave for 5 minutes, stirring every 2.5 minutes.
- Let this cool.
- Once cooled, fold into whipped topping.
- Remove springform pan from cheesecake.
- Spread Pineapple topping over cheesecake and top with remaining dried cherries.

ENJOY!

Sweet Potato & Spinach Side Dish

You may not have thought about mixing these 2 ingredients together, but I assure you, it's delicious. This goes well with fish or meat so the possibilities are endless!

Ingredients:

- 1 sweet Potato
- 1 cup frozen chopped spinach
- 1 small onion, diced
- 1/4 cup parmesan cheese
- olive oil
- salt
- pepper
- crushed red pepper
- garlic powder

To Make:

Peel and slice the sweet pototo in thin strips. Spread on a baking sheet and toss with olive oil, salt, pepper and garlic powder. Roast for 45 minutes at 350 degress, then broil for 5 minutes.

In a large pan, saute the onions for 2-3 minutes then add in the spinach. Season with salt, pepper, garlic powder and crushed red pepper. Cook the spinach and onions for about 5-8 minutes until tender and delicious. Mix in the parmesan cheese. Then mix in the sweet potatoes.

Serve with seafood or meat. Enjoy!

Creamy Shrimp & Linguini with Rosa Sauce

YUM...I LOVE anything with a tasty sauce and this dish really does the trick for me. I love this because we are encorportating some delicious veggies in there also AND getting an awesome pasta dish. This is a must try and PLEASE let me know how much you LOVE this.



Ingredients:


- 1/4 cup(s) of Philadelphia Cream Cheese
- 1/2 green pepper, slice in thin strips
- 1/2 cup(s) of diced onion
- 3/4 pound(s) of Linguini
- 2 carrots, shredded
- 1/2 cup(s) of olive oil
- 4 large scoops of spicy red tomato sauce ( either homemade or store bought)
- 1 tbsp. of salt
- 1 tsp. of black pepper
- 1/2 tsp. of crushed red pepper
- 1/2 tsp. of garlic powder
- 1 pound(s) of cooked shrimp

To Make:


Boil a pot of water, add a generous helping of salt and cook the linguini until it's al dente, about 8 minutes.

In a large pan, drizzle olive oil and begin by sauteing the onions.
Season with salt.

Slice the green pepper into thin strips and add into the onions.
Season with salt. Mix together.

Shred the 2 carrots.

Add into the onions and peppers.

Season with salt, pepper.

Add in 1 pound of cooked shrimp (tails off)

Season the shrimp with salt, pepper, garlic powder and crushed red pepper.

Drain the pasta.

Add the pasta into the mix and drizzle another helping of olive oil over top.

Mix together.

In a small sauce pan, add the 1/4 cup Philly cream cheese.

Set to medium low heat.

Add in 4 scoops of spicy red tomato sauce.

Mix the sauce and the Philly cream cheese until it gets nice and smooth and turns a shade of pink.

Pour the sauce all over the pasta and shrimp.

Serve while hot.. ENJOY
(made sure you watch my video to learn how to property twirl pasta :-)

Creamy Cabbage Slaw

This takes traditional coleslaw to the next level. I'm all about amping up things... so here you go! Try this over chicken, fish, or put it on a hot dog or burger! Enjoy!

Ingredients:


- 2 tbsp. of Plain Philly Cooking Cream
- 1 1/4 head of green cabbage, sliced thin
- 1 1/4 head of purple cabbage, sliced thin
- 2 carrots, shredded
- 2 tbsp. of salt
- 1 tsp. of black pepper
- 1 tsp. of garlic powder
- 1/2 tsp. of oregano
- 1/4 cup(s) of olive oil
- 1/2 onion, diced


To Make:


heat a large pot with olive oil and add in the onion. Cook for 2-3 minutes until semi-tender.

Slice the cabbage very thin and add into the olive oil and onion.
Season heavily with salt and lightly with pepper and drizzle extra olive oil over top.

Mix together and cook for about 10 minutes until tender.

Shred 2 carrots and add into the mix.

Season the carrots with salt and pepper.

Mix together.

In a bowl, add the Plain Philly Cooking cream and season with salt, pepper, oregano and garlic powder.

Add 2 heaping tablespoons oh Philly Cooking Cream to the cabbage and mix until coated.

Serve overtop chicken, steak, pork, fish or on a hot dog or hamburger... you can serve really with ANYTHING... enjoy!

Creamy Italian Red Potatoes & Green Beans

Red Potatoes & Green Beans are a classic Italian dish, however I threw in some Philadelphia Cooking Cream and this dish became the MOST delicious side dish EVER!

Ingredients:

- 2 tbsp. of Philadelphia Italian Herb Cooking Cream
- 1/2 Onion, Diced
- 5 red potatoes, cubed
- 1 cup(s) of french cut style frozen green beans
- 5 garlic cloves, diced
- 1/2 cup(s) of olive oil
- 1 tbsp. of salt
- 1 tsp. of black pepper
- 1/2 tsp. of garlic powder

To Make:

Heat a large pot with olive oil, add in the onion and garlic and cook for 2-3 minutes until tender.
Dice up the potatoes and add into the onions and garlic.
Season with salt and pepper.
Mix together, set to medium low heat and cover for 20 minutes, stirring every 2 minutes.
In a pan, heat some olive oil and saute the green beans for 2-3 minutes until tender. Season with salt.
Add the green beans into the potatoes and mix together.
Add the 2 heaping tablespoons of Italian Cheese and Herb Philly Cooking Cream and mix together.
Serve and enjoy!