Salmon with Campanelle, Vegetables and Philly Cooking Creme

I took this dish all the way to Maryland Public Television, and now I'm bringing it back on the Real Women of Philadelphia contest with Paula Deen! The only difference is I'm adding Philadelphia Cooking Creme... it's simply amazing!
(Serves 4 people)

Ingredients:

- 1/2 pound Campanelle Pasta
- 1 8oz salmon fillet
- 1 container plain Philadelphia Cooking Creme
- 1/2 red bell-pepper, diced
- 1/2 onion, diced
- 10 garlic cloves, minced
- 2 large carrots, shredded
- 1 cups frozen peas
- Olive Oil
- Garlic powder
- Crushed Red pepper
- Dried oregano
- Salt
- Pepper

To Make:

Start by boiling a large pot of salted water. Cook the pasta according to the package, about 8-9 min; always al-dente.

While the water is heating up, dice the vegetables and shred the carrots. In a large saute pan, drizzle the bottom with olive oil and saute the onions, peppers and garlic until tender, about 6-8 min. Season with salt and pepper.

In the meantime, drizzle another large pan with olive oil and place on stove set to med-high heat. Season the salmon with salt, pepper, crushed red pepper and dried oregano. Place salmon into the pan and reduce to med. heat. The salmon should cook about 2 minutes on each side.

Add the carrots and frozen peas into the vegetable mixture and add more olive, salt and pepper. Add in crushed red pepper.

Begin breaking up the salmon into large chunks in the same saute pan and immediately add the salmon into the vegetables. Add in 4-5 tablespoons of Philly Cooking Creme. Mix together.

Drain pasta and add into the mixture. Add 1 tablespoon extra olive oil and 1 tablespoon extra of cooking creme. Mix together and serve immediatly.

Sun-Dried Tomato (Philly Cream Cheese) Mac'N'Cheese

These individual portions of this velvety and creamy dish will melt your taste buds. Packed with sun-dried tomatoes, plump peas and our star ingredient, Philadelphia Cream Cheese, this "typical dish" is transformed into a gourmet side dish that is worthy of any table.

Ingredients:

8 ounce(s) of Philadelphia Cream Cheese
8 ounce(s) of Sharp White Cheddar Cheese
1/2 pound(s) of mini shells
1 small onion, diced
4 garlic cloves, minced
1/4 cup(s) of sun-dried tomato packed in olive oil
1 cup(s) of frozen peas
1/2 cup(s) of Parmesan Cheese
1 cup(s) of heavy whipping cream
1 tbsp. of unsalted butter
1 tbsp. of Italian Bread Crumbs
1 tsp. of garlic powder
1 tsp. of crushed red pepper
1 pepper to taste
1 salt to taste
2 tbsp. of olive oil
4 sprays cooking spray

To Make:

Pre-heat oven to 360.
Boil pot of salted water
Cook the mini shells for 6 minutes, drain. Do not rinse.
Add the diced onion and minced garlic in 2 tbsp. of olive oil.
Cook for 5 minutes.
Open the Philadelphia Cream Cheese and cut into cubes.
Add the cubes one-by-one into the onions and garlic. Mix together. Season with salt and pepper.
In a food processor, blend the 1/4 cup of sun-dried tomatoes until blended. Add into the cream cheese mixture.
Add in 1 cup heavy whipping cream and butter, mix together. Season with salt and pepper.
Add in 1 cup frozen peas. Mix together.
Slowly mix in 1/2 cup grated Parmesan Cheese.
Grate the Sharp Cheddar cheese and slowly mix into the cheese mixture in small handfuls. Reserve 3/4 cup for later.
Season with 1 tsp. garlic powder.
Season with 1 tsp crushed red pepper flakes.
Season with salt and pepper. Mix together.
Add in pasta, mix together.
Arrange four mini baking cups in a large baking platter.
Spray with cooking spray to prevent from sticking.
Spoon pasta mixture into each cup, filling to the top.
Top each mini cup with remaining sharp cheddar cheese.
Sprinkle Italian breadcrumbs overtop each mini cup.
Place in oven for 10 minutes. Broil on High for 2 minutes
Remove from oven, serve while hot.

Philadelphia Cream Cheese Mini Stuffed Peppers

I'm really excited to be taking part in this fabulous new competition called the Real Women of Philadelphia with Paula Dean! Let me know what you think of my FIRST appetizer course...

Ingredients:

- 12 sweet mini peppers
- 8 ounces Philadelphia Cream Cheese
- 1/2 cup sun dried tomatoes, packed in olive oil
- 1 teaspoon pesto (or 6 fresh basil leaves)
- 3 pieces of turkey bacon
- 1/3 cup mozzarella cheese
- 1/2 onion, diced
- 4 garlic cloves, smashed and chopped
- olive oil
- crushed red pepper (to taste)
- pinch of salt
- 1/2 teaspoon of black pepper

To Make:

Drizzle olive oil into a medium sauté pan. Add in diced onion. Add in smashed, chopped garlic. Mix together and cook on medium high heat for 2 minutes.

Next, chop the turkey bacon and add into the onions and garlic. Cook for another 5 minutes on medium low heat.

In a food processor, add in the package of Philadelphia Cream Cheese, sun dried tomatoes, pesto, crushed red pepper flakes, salt and pepper. Pulse until well blended.

In a large bowl, mix together the cream cheese blend with the onions, garlic and turkey bacon. Add in the mozzarella cheese.

Heat oven to 365 degrees.

Wash and dry peppers.

Slice the tops off of the peppers and using a paring knife, remove the seeds and any insides.

Using a small spoon, gently spoon the cream cheese mixture into each pepper.

Line a baking sheet with tin-foil and arrange each pepper onto the baking sheet. Cover the top of the baking sheet with another piece of tin-foil.

Bake for 27 minutes.

Remove peppers and garnish with fresh parsley if desired.