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Delicious Collection of Recipes PDF
Delicious Collection of Recipes PDF
appetizers 27
side dishes 47
entrées 67
desserts 89
If you are a Real Women of Philadelphia follower, then I hardly have to explain how
this book encapsulates the special community that we are. We’ve shared, laughed
and cooked our way into each other’s hearts, and this book is a summary of that joy.
I hope you read this book as if you were reading a note from a friend, and that you
cook from it as if it were a family cookbook.
If you are new to the Real Women of Philadelphia experience, you are in for a treat.
These recipes are real, workable recipes written by Canadians who know what it
means to juggle a busy schedule of work and family, and want to also make meals
special, whether a weekday supper in 30 minutes or a day of prepping for a dinner
party for friends. Dive in and enjoy!
4 introduction
a note to the hosts of RWoP
And I must offer a special thank you to the inaugural Real Women of Philadelphia
hosts: Angela, Elise, Laurie and Lyndsay. You did such a fantastic job at hosting, in-
spiring those across Canada to share your inspiration and passion in the kitchen. You
took on a great deal of responsibility with your roles, and you rose fully to the task. I
am immensely proud of you.
“
“
We’ve shared, laughed and cooked
our way into each other’s hearts, and
this book is a summary of that joy.
My final wish for this cookbook is that it finds a special place in your home, not on a
bookshelf or on the coffee table, but in your kitchen, getting splattered and dog-
eared, with paper clips or Post-its marking your favourites, perhaps with your own
inspirations scribbled in.
Happy cooking!
introduction 5
baked crab appetizer
Anna Olson | Host
Prep Time: 20 min. | Cook Time: 20 min. | Total Time: 40 min. | Makes: 12 servings.
12 wonton wrappers
make it
PREHEAT oven to 350ºF.
BEAT the cream cheese to soften, then
stir in the crab meat, mayonnaise and
green onions.
GREASE 12 muffin cups, lightly.
PLACE one wonton wrapper in each
cup, allowing the edges of the wrap-
pers to extend above the sides of the
cups.
DIVIDE crab-meat filling among the
linked cups.
BAKE 18–20 min., or until edges are
golden brown and filling is heated
through.
SERVE warm; garnish with sliced green
onions.
6 hosts
salmon cakes with dill sauce
Anna Olson | Host
Prep Time: 30 min. | Cook Time: 20 min. | Total Time: 50 min. | Makes: 12 servings, 2 cakes each.
1 egg
Salmon Cakes: Mix 1/2 cup of cream cheese with the egg, green
3 green onions, sliced onions and chopped parsley. Add 1/4 tsp. each of the lemon juice
2 tbsp. Italian parsley, chopped and zest. Stir in the salmon; mix well. Chill for 30 min.
hosts 7
philly fig and walnut parcels
Angela Amati | Appetizer Host
Prep Time: 30 min. | Cook Time: 30 min. | Total Time: 1 hr. | Makes: 8 servings.
make it
PREHEAT oven to 350ºF. Meanwhile, cut
cream cheese into 8 pieces and set
aside to soften.
IN a large bowl, combine, figs, walnuts,
honey, salt and pepper; stir until well
mixed.
LAY out 3 sheets of phyllo. Lightly brush
each with melted butter, then stack,
aligning all edges. Cut into 4 equal
pieces.
SPREAD one piece of cream cheese
gently across the centre of the phyllo,
then top with some of the fig mixture.
Fold both sides of the parcel into the
centre; seal the seams with a light
coat of butter. Fold the top and bot-
tom edges in, sealing with another light
coat of butter. Repeat with remaining 3
sheets of phyllo, fig mixture and butter to
make a total of 8 parcels.
PLACE prepared parcels on a parch-
ment-covered baking sheet and bake
for 25–30 min. or until crisp and golden
brown.
SLICE parcels diagonally and serve over
greens if desired.
8 hosts
philly island shrimp
Angela Amati | Appetizer Host
Prep Time: 30 min. | Cook Time: 20 min. | Total Time: 55 min. | Makes: 12 servings.
12 wonton wrappers
zest of 1 lime
make it
HEAT 1 cup canola oil in a deep skillet.
Add wonton wrappers in batches; fry until
crisp and golden brown, about 1 min. Set
aside on paper towels to drain excess oil.
PLACE mango, red pepper, cilantro, 1/2
the lime juice and the lime zest in a bowl;
lightly toss and set aside.
IN a large skillet, heat 1 tsp. canola oil
over medium-high heat. Add shrimp, gin-
gerroot and lemongrass; cook and stir un-
til shrimp are done. When cool, remove
tails from shrimp; chop shrimp into 1/2-in.
cubes. Mix chopped shrimp with cream
cheese, juice of the remaining lime and
black pepper until well mixed.
PLACE 1 heaping tbsp. of the shrimp mix-
ture on each fried wonton wrapper; top
with mango salsa. Garnish with sprigs of
additional fresh cilantro, if desired.
hosts 9
caesar-stuffed potato
Anna Olson | Host
Prep Time: 20 min. | Cook Time: 40 min. | Total Time: 60 min.| Makes: 8 servings.
2 tbsp. lemon juice BEAT cream cheese, sour cream and lemon juice.
STIR IN garlic, green onion, Parmesan and bacon.
1 clove garlic, minced
CHILL until ready to use.
4 tbsp. green onion, chopped
PLACE 1 heaping tbsp. of the shrimp mixture on each fried wonton
1/2 cup Parmesan cheese, finely grated
wrapper; top with mango salsa. Garnish with sprigs of additional
1/2 cup bacon, cooked and diced fresh cilantro, if desired.
cracked black pepper SLICE open baked potatoes and fill with a generous dollop of
cream-cheese mixture.
hosts 11
asparagus
with lemon-chive cream
Anna Olson | Host
Prep Time: 10 min. | Cook Time: 10 min. | Total Time: 20 min. | Makes: 6 servings.
make it
WHISK cream cheese, milk and lemon
zest in a small saucepan over medium
heat until smooth. Whisk in chives and
keep warm over low heat until ready to
serve.
BLANCH asparagus in boiling salted
water (with pan uncovered) until just
tender.
DRAIN asparagus.
SERVE immediately on a platter with
lemon-chive cream.
12 hosts
accordion bread
with three-cheese spread
Elise Copps-Smith | Side Dish Host
Prep Time: 20 min. | Cook Time: 5 min. | Total Time: 25 min. | Makes: 12 servings.
1 baguette
make it
PREHEAT oven to 350ºF.
COMBINE the first 4 ingredients in the
bowl of a food processor; pulse until
well blended, stopping occasionally to
scrape the side of the container. Set
mixture aside.
CUT baguette into 24 slices, each about
3/4-in. thick, being careful not to cut all
the way through to bottom of baguette.
(The baguette should stay intact, but
the slices will be easy to break off.)
SPREAD a generous amount of the
cheese mixture between each of the
slices.
PLACE prepared loaf on baking sheet
and bake for 5 min. or until the bread
is crisp and warmed, and the cheese is
melted.
hosts 13
asparagus ribbon salad with
pecan-crusted philly rounds
Elise Copps-Smith | Side Dish Host
Prep Time: 40 min. | Cook Time: 10 min.| Total Time: 50 min. | Makes: 8 servings.
14 hosts
creamy macaroni and cheese
Anna Olson | Host
Prep Time: 15 min. | Cook Time: 15 min. | Total Time: 30 min. | Makes: 6–8 servings.
4 cups (1 L) 2% milk
make it
BRING a large pot of salted water to a boil.
ADD macaroni and boil, uncovered, until
just tender to taste. Drain and set aside.
MELT butter over medium heat in a large
pot, and add flour. Stir with a wooden or
non-reactive spoon until the mixture has a
lightly nutty aroma but no colour, about 5
min.
WHISK in milk slowly, then bring entire mix-
ture up to a simmer, whisking constantly. If
lumps do occur, strain and return to heat.
ADD nutmeg and dollop in the cream
cheese, whisking until smooth.
REDUCE heat to medium-low and stir in
cheddar and Gruyère until melted.
STIR in macaroni and serve immediately.
hosts 15
creamy pesto chicken
Anna Olson | Host
Prep Time: 5 min. | Cook Time: 25 min. | Total Time: 30 min. | Makes: 4 servings.
2 tbsp. pesto
make it
HEAT oil in large nonstick skillet on me-
dium heat.
ADD chicken. Cook 6–8 min. on each
side or until done (170ºF).
TRANSFER to plate; cover to keep warm.
ADD broth to skillet and bring to a sim-
mer.
ADD Cream Cheese Spread and
simmer, stirring until cream cheese is
completely melted and sauce is slightly
thickened.
STIR in pesto. (You can make your own
pesto, or use quality prepared pesto.)
SPOON sauce over chicken and serve.
16 hosts
puff pastry salmon bundles
Lyndsay Wells | Entrée Host
Prep Time: 30 min. | Cook Time: 30 min. | Total Time: 1 hr. | Makes: 4 servings.
1 tbsp. mayonnaise CUT pastry into 4 equal pieces; place 1 salmon fillet on the centre
of each pastry piece. Season with salt and pepper. Top with egg
1 tsp. Dijon mustard
mixture.
salt and pepper to taste
FOLD sides of pastry over salmon and press pastry together to seal
1 (225g) frozen pre-rolled puff pastry sheet the seam. Brush with egg wash. Place on prepared baking sheet.
(13x20 cm) BAKE for 15 min. Reduce oven temperature to 325ºF and bake for
4 sockeye salmon fillets (1 lb./450g), skin 15 min. more or until pastry is flaky and golden brown. Let stand 5
removed min. before serving.
1 egg, for egg wash MEANWHILE, bring broth, lemon zest, lemon juice and remaining dill
to a simmering boil. Add remaining cream cheese and cook until
2/3 cup 25%-less-sodium chicken broth
melted, stirring constantly with whisk. Cook 10 min. or until thick-
zest of 1 lemon ened, stirring occasionally. Remove from heat until ready to serve.
1 tbsp. fresh lemon juice SERVE salmon bundles topped with sauce.
hosts 17
philly chicks in a blanket
Lyndsay Wells | Entrée Host
Prep Time: 30 min. | Cook Time: 30 min. | Total Time: 1 hr. | Makes: 8 servings.
hosts 19
creamy lemon squares
Anna Olson | Host
Prep Time: 30 min. | Cook Time: 60 min. | Total Time: 4 hr. 30 min., including cooling | Makes: 25–36 squares.
1/2 tsp. baking powder ADD lemon juice and eggs and blend until smooth, scraping down
sides of processor once or twice.
1/2 cup lemon juice
POUR filling over cooled crust.
4 eggs
BAKE 35–40 min., until edges are set and just show signs of soufflé-ing
a little; centre should still have a bit of jiggle to it.
COOL squares to room temperature, then chill at least 3 hrs. before
slicing.
20 hosts
chocolate strawberry trifle
Anna Olson | Host
Prep Time: 30 min. | Cook Time: 60 min. | Total Time: 3 hr. 30 min., including refrigeration | Makes: 12–16 servings.
Chocolate Cream:
Chocolate Cream: HEAT 3 cups milk until just below a simmer.
4 cups 2% milk WHISK remaining 1 cup milk, egg yolks and cornstarch in a bowl,
whisking in sugar only when milk is heated. Whisk hot milk into egg
4 large egg yolks
mixture slowly, stirring constantly. Return entire mixture to pot and
4 tbsp. cornstarch whisk over medium heat until thick and glossy, about 5 min. Remove
1/2 cup sugar from heat, stir in vanilla, strain and pour over chopped chocolate,
stirring until chocolate has melted. Place plastic wrap directly on
1 tsp. vanilla extract
surface of custard and chill for 2 hrs.
5 oz. bittersweet chocolate, chopped BEAT cream cheese to soften and then add chilled custard, beating
2 pkg. (250g each) Philadelphia Brick until smooth.
Cream Cheese, softened
Assembly:
BRING 1 cup sugar and the water to a simmer and cook until sugar
Assembly: has dissolved. Remove from heat, stir in vanilla. Chill to room tem-
1 cup + 1 tbsp. sugar perature. Slice cake into fingers about the size of ladyfingers. Line
bottom of a 12-cup trifle bowl. Brush cake with cooled syrup and top
1 cup water
with 1/3 of chocolate cream. Sprinkle 2 cups strawberries over top.
2 tsp. vanilla extract Top with cake. Repeat process 3 times, ending with strawberries. Stir
the remaining 1 tbsp. sugar into whipped cream and dollop on top
6 cups fresh strawberries, sliced
of trifles. Garnish with grated chocolate and chill until ready to serve.
1 cup whipping cream, whipped to
soft peaks Alternate Ideas: You can use a store-bought pound cake instead of
chocolate, grated, for garnish baking your own.
hosts 23
rich indulgence chocolate cakes
Laurie Pearson | Dessert Host
Prep Time: 30 min. | Cook Time: 25 min. | Total Time: 55 min. | Makes: 8 servings.
3 cups sugar, divided COMBINE flour, 2 cups sugar, cocoa powder, salt and baking soda in
a large bowl. Add 1/2 pkg. cream cheese (125g), 2 eggs, whipping
3/4 cup unsweetened cocoa powder
cream, coffee and vanilla; beat with mixer until smooth. With mixer
1 tsp. salt running, add hot water slowly, mixing until batter is smooth. Set aside.
1 tsp. baking soda IN a separate mixing bowl, beat together remaining cream cheese,
2 eggs, 2/3 cup sugar and 1 tsp. vanilla extract until smooth.
2 pkg. (250g each) Philadelphia Brick
Cream Cheese, divided FILL prepared ramekins 1/3 full with chocolate cake batter. Fill a pip-
ing bag (fit with a large tip) with cream cheese mixture. Insert tip into
4 eggs, divided
the centre of batter in each cup; add cream cheese mixture to each
1/2 cup whipping cream ramekin until 2/3 full. (Do not overfill.) Slowly remove piping bag tip
1/2 cup brewed strong coffee, cooled from centre of the cake and dab with chocolate cake batter to hide
the white filling.
2 tsp. vanilla extract
BAKE for 25 min. Remove from oven. Place 7 or 8 chocolate chips in
1/4 cup hot water the centre of each cake. Continue to bake for an additional 5 min.
1/2 cup semi-sweet chocolate chips Remove from oven and let ramekins cool for 5 min.
1 pkg. (425g) frozen raspberries in syrup, MEANWHILE, blend thawed raspberries with the remaining sugar in a
thawed blender container until smooth.
TO serve, spread raspberry sauce onto 8 serving plates. Unmould
1 cup fresh raspberries
cakes onto plates and garnish with fresh raspberries and whipped
1/2 cup whipped cream cream.
24 hosts
butter tartlets
Laurie Pearson | Dessert Host
Prep Time: 15 min. | Cook Time: 18 min. | Total Time: 33 min. | Makes: 36 servings.
1/4 cup granulated sugar MIX flour, granulated sugar, 1/4 tsp. salt and cubed butter in the
bowl of a food processor until crumbly.
1/2 tsp. salt, divided
SPRAY mini-muffin pans with cooking spray. Fill muffin pans 1/2 full
1/2 cup cold butter, cubed
with crumb mixture; press onto the bottom and halfway up sides of
3/4 cup packed brown sugar each cup, creating a tart shell.
1/3 cup Philadelphia Brick Cream BAKE for 8 min. or until lightly browned.
Cheese, softened MIX all remaining ingredients except raisins and icing sugar until
2 tbsp. butter, melted smooth. Gently stir in raisins. Spoon into shells, filling each 2/3 full.
2 eggs BAKE for 7-10 min. or until tartlets start to brown on the edges and
centres appear set. Remove from oven and let sit in pan for 5 min.
1/2 tsp. flour before removing to a cooling rack.
1/2 tsp. vanilla extract DUST tartlets lightly with icing sugar.
1/2 tsp. baking powder
hosts 25
angela amati
appetizer host
I have been so honoured to act as the appetizer host for the Real
Women of Philadelphia community. During my time as host, I have
had the pleasure of meeting amazing cooks from across the country and have been
inspired continually by other community members to create wonderful dishes using
Philadelphia cream cheese. This opportunity has allowed me to mix a wonderful prod-
uct with my own personal style and flair to feed my passion daily.
From the moment I began this journey, I have enjoyed the experience immensely and
have been blessed to have the support of my wonderful family, whom I hope I have
represented well and by whom I have been greatly influenced and inspired. I definitely
plan to continue this journey by working with food in some aspect, as this whole expe-
rience has ignited a spark in me that makes me want to cook on camera and, most
importantly, it has reinforced my philosophy that if you follow your passions and do
something solely because you love it, good things will result. Unfortunately, my family
has been affected by cancer, with my mother fighting bravely since November, but
she has not given up and has been inspirational to me throughout this experience. Her
positivity and her emphasis on the fact that life is short and we must make the most of
it have taught me to slow down and appreciate every moment, continue to follow my
dreams and to never say, “woulda, coulda, shoulda,” a sure sign of missed opportuni-
ties to enjoy life. This lesson that my amazing mother has taught me over the years has
rung especially true over the last few months of this experience.
28 appetizers
I hope that you have enjoyed this journey as much as I have. The journey will surely
go on as I cook my way through all of the amazing recipes in the appetizer section
and throughout the cookbook. I hope you will join me in continuing to draw inspira-
tion from the creative and innovative recipes submitted by our amazing community
for your friends and family.
“
“
This entire community from start to
finish has been unbelievable ...
Thank you to Kraft Canada Inc.; Anna Olson; my husband, Corey (aka Mr. Philly); and
all of the unsung people behind the scenes who helped us become better writers,
videographers and cooks. This entire community from start to finish has been unbe-
lievable, and I look forward to season 2 and all the adventures in store for us ahead.
Until we meet again, keep on cooking, creating, inspiring each other, and have a
happy appy day!
appetizers 29
sweet and savoury tartlets
Angela Amati | RWoP Competition Winner
Prep Time: 15 min. | Cook Time: 35 min. | Total Time: 50 min. | Makes: 12 servings.
12 fresh sage leaves RETURN tarts to oven for 2–3 min. to warm before serving. To garnish
each tart, add a fresh sage leaf and a drizzle of the reserved pear
liquid.
30 appetizers
creamy potato crisps
Andrea Grieco | RWoP Competition Finalist
Prep Time: 35 min. | Cook Time: 25 min. | Total Time: 1 hr. | Makes: 5 servings.
2 egg whites, lightly beaten HEAT baking sheet for 5 min. Cut potatoes into 1/3-in.-thick slices
and dip into egg whites.
1 cup dry bread crumbs
COMBINE bread crumbs, Parmesan cheese, oregano, rosemary
1/2 cup Kraft 100% Parmesan Grated
and garlic salt. Coat potato slices with bread crumb mixture.
Cheese
REMOVE baking sheet from oven and brush with 1 tbsp. olive oil.
2 tbsp. dried oregano leaves Place coated potato slices in single layer on baking sheet; brush
2 tsp. dried rosemary leaves with 1 tbsp. olive oil for enhanced crispiness.
2 tsp. garlic salt BAKE for 10 min.; remove from oven and turn potato slices over.
Bake for an additional 15 min. Let cool on rack for 5 min.
1/4 cup extra virgin olive oil, divided
MEANWHILE, heat oil in a small skillet on medium-high heat; add
3 cloves garlic, thinly sliced sliced garlic and cook until lightly browned.
1/2 cup (1/2 of 250g tub) Philadelphia MIX together cream cheese, green onions, pecans, cranberries
Herb & Garlic Cream Cheese Spread and the garlic in a large bowl until combined.
2 tbsp. chopped green onions PLACE a dollop of the cream cheese mixture on each potato slice;
1/2 cup chopped pecans loop chives and add as a garnish. Sprinkle slices with poppy seed
before serving.
1/3 cup dried cranberries
10 fresh chives
1 tbsp. poppy seed
appetizers 31
philadelphia flatbread
with caramelized onions and roast beef
Leeanne Bayley-Hay | RWoP Competition Finalist
Prep Time: 35 min. | Cook Time: 10 min. | Total Time: 45 min. | Makes: 10 servings.
1 tsp. chopped fresh chives MIX together rosemary, chives, horseradish and cream cheese
product; set aside.
1 tsp. horseradish
HEAT 2 tbsp. olive oil in large skillet. Add onions; cook until they be-
1 tub (250g) Philadelphia Whipped
gin to brown and caramelize. Add thyme, maple syrup and cumin
Plain Cream Cheese Product, at
and stir until well mixed. Remove from heat and let cool.
room temperature
PLACE flatbread on a parchment-covered baking sheet; spread
1/4 cup extra virgin olive oil, divided evenly with cream cheese mixture.
1 sweet onion, thinly sliced TOP bread with onions, roast beef and chili peppers; bake for 10
1 tsp. fresh thyme, chopped min. or until bread and toppings are heated through.
1 tbsp. maple syrup REMOVE from oven; top with cilantro, remaining olive oil and black
pepper. Cut into triangular pieces with a sharp knife or pizza cutter.
1 pinch ground cumin
appetizers 33
italian risotto-rosemary balls
with cream cheese centres
Althea McQuestion | RWoP Competition Finalist
Prep Time: 25 min. | Cook Time: 30 min. | Total Time: 55 min. | Makes: 12 servings, 2 risotto balls each.
1 1/2 cups Italian-style bread crumbs, WITH damp hands, gather 2 tbsp. of the risotto mixture and roll in
divided the palm of your hands to form a ball. Repeat with remaining risotto
mixture to make a total of 24 balls. Use your finger to poke a hole in
1/2 cup Kraft 100% Parmesan Grated
the centre of each ball.
Cheese
INSERT 1 chilled cube of cream cheese into the centre of each ball,
2 tsp. fresh rosemary, chopped then work the rice around the hole, covering the cream cheese
2 tsp. fresh thyme, chopped completely and sealing it inside. Roll the risotto balls, one at a time,
in the bread crumbs to coat; transfer to a tray. Chill for 10–15 min.
1/4 tsp. salt
POUR oil into a large, deep, heavy-bottomed saucepan, filling to a
1/4 tsp. pepper
2-inch depth. Heat to 350ºF, checking oil temperature with a deep-
125 g (1/2 of 250g pkg.) Philadelphia frying thermometer.
Light Brick Cream Cheese Spread, chilled WORKING in batches, fry the risotto balls for approximately 4 min. or
and cut into 24 cubes until lightly golden brown, turning occasionally. Remove risotto balls
3 cups oil, for frying to a paper-towel-covered plate to drain.
1/2 cup marinara sauce, warmed SERVE risotto balls with warmed marinara sauce.
34 appetizers
smoked salmon
and walnut cones
Miriam Borys | RWoP Recipe Contest Winner
Prep Time: 15 min. | Total Time: 15 min. | Makes: 8 servings.
make it
COMBINE cream cheese, smoked
salmon, parsley and walnuts in food
processor.
PULSE until combined but not pureed.
SCRAPE into bowl.
STIR IN capers.
CUT wraps in quarters to make 8 equal-
sized wedges.
DIVIDE filling into 8 portions and spread
onto each wedge (filling will be thick).
PLACE one asparagus spear next to
each wedge.
ROLL up each wedge to resemble a
small cone.
GARNISH with fresh parsley.
CHILL before serving.
appetizers 35
basil fried
green tomato crostini
Cathy Bray | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 24 min. | Total Time: 39 min. | Makes: 12 servings.
36 appetizers
warm philly and chevre
with roasted garlic and cranberry-corn chutney
Marlies Coventry | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 30 min. | Total Time: 45 min. | Makes: 8 servings.
appetizers 37
chili lime shrimp cones
Elisa Hendricks | RWoP Recipe Contest Winner
Prep Time: 20 min. | Cook Time: 20 min. | Total Time: 40 min. | Makes: 24 servings.
1 avocado, diced BAKE 10–12 min. until bubbly and golden, careful not to burn tips.
1/4 cup lime juice UNMOULD and repeat with remaining wonton wrappers, reusing moulds.
POACH shrimp in butter, until just cooked and fully pink. Remove from
1 jalapeño pepper, seeds and ribs
heat and cool, reserving pan juices.
removed, finely diced
CUT cooled shrimp into thirds or fourths and mix together with green
1/2 cup cilantro, chopped onions, avocado, lime juice, jalapeño, cilantro and hot sauce. Add a
1 tbsp. hot sauce few tbsp. pan juices and salt and pepper to taste.
salt and pepper PLACE softened cream cheese into a sandwich bag, and cut one end
to form a piping bag.
1 tub Philadelphia Garlic and Herb
PIPE cream cheese into each cone, running it up the inside of the cone
Cream Cheese Spread, softened
on one side and ending with a mound on top (like a lopsided ice-
cream cone).
FILL remaining space in each cone with the shrimp mixture, ending with
a generous scoop on top alongside the cream cheese.
PLACE in small glasses and garnish with lime and cilantro.
38 appetizers
stuffed pretzel bites
Cindy Jamieson | RWoP Recipe Contest Winner
Prep Time: 30 min. | Cook Time: 15 min. | Total Time: 45 min. | Makes: 12 servings.
250 g sliced pepperoni FOLD and stretch the 2 narrow ends of each rectangle inward to
meet, followed by the 2 long edges to form a 6x2-in. rectangle.
3/4 cup marinara sauce, warmed Pinch seams together to secure filling; transfer to prepared baking
sheet. Sprinkle the 12 rectangles evenly with remaining cheddar.
BAKE for 15 min. or until golden brown. Let stand for 10 min. Slice
each rectangle on the diagonal into 3 pieces and serve with warm
marinara sauce for dipping.
appetizers 39
blue cheese, pear
and walnut endive bites
Heather Porrill | RWoP Recipe Contest Winner
Prep Time: 20 min. | Total Time: 20 min. | Makes: 20 servings.
make it
BEAT cheeses together in a large bowl
with mixer on high speed for 1 min. or
until mixture is smooth. Stir in pears, all
but 1 tbsp. of the walnuts, 1 tbsp. red
peppers, salt and black pepper until
well combined.
TRIM ends from each endive and
separate all the leaves; discard ends.
Divide the cheese mixture evenly onto
the stem ends of 20 endive leaves.
ARRANGE endive bites on a platter.
Garnish with remaining walnuts and
red peppers.
40 appetizers
black fig tower
with apple-balsamic drizzle
Alyse Raponi | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 15 min. | Total Time: 30 min. | Makes: 6 servings.
appetizers 41
eggplant philly
Carolyn Rossiter | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 15 min. | Total Time: 30 min. | Makes: 12 servings.
1 large egg
1 tbsp. water
make it
PLACE cream cheese slices on half of
the eggplant slices; top with remaining
12 eggplant slices to resemble sand-
wiches.
WHISK the egg and water. Combine
bread crumbs with salt and pepper. Dip
eggplant sandwiches first in the egg,
followed by the bread crumbs; gently
shake off excess crumbs.
HEAT 2 tbsp. of the oil in a large
nonstick skillet over medium heat. In
batches, cook eggplant sandwiches
for 3–4 min. on each side or until egg-
plant is tender and breading is crisp
and golden brown on both sides, add-
ing up to 2 tbsp. of the remaining oil to
skillet if necessary.
SERVE each eggplant sandwich with
equal amounts of warm tomato sauce
to dip in.
42 appetizers
creamy chicken and
zucchini pesto pastries
Cynthia Silversides | RWoP Recipe Contest Winner
Prep Time: 25 min. | Cook Time: 15 min. | Total Time: 40 min. | Makes: 22 servings.
make it
HEAT oven to 375ºF.
ROLL pastry out to 1/4-in. thickness. Cut
out 44 rounds, using a 2 1/2-in.-diam-
eter cookie cutter; place one round
each in bottoms
of 44 regular muffin-pan cups.
DIVIDE cream cheese evenly into 2
medium bowls. Combine 1 portion with
zucchini and basil pesto, then com-
bine remaining portion with chicken
and sundried tomato pesto.
SPREAD equal amounts of the cream
cheese mixtures over each pastry
round, allowing them to overlap.
Sprinkle evenly with
Parmesan.
BAKE for 15 min. or until golden. Serve
warm.
appetizers 43
fiesta fondue
Colleen Magwood | RWoP Recipe Contest Winner Community Choice
Prep Time: 15 min. | Cook Time: 45 min. | Total Time: 1 hr. | Makes: 32 servings.
appetizers 45
elise copps-smith
side dish host
My winning side dish recipe, Cauliflower Crème Brûlée, is also pretty risky. Trusting my
gut, and combining Philadelphia cream cheese with cauliflower and brown sugar
seemed a little wild, but I went with it. Cauliflower? Good. Cream cheese? Good.
Sugar? Good. Cauliflower Crème Brûlée? Surprisingly good! I’ll never forget the mo-
ment Anna called my name at the awards dinner, and servers poured into the ban-
quet room at the Thompson Hotel carrying platters of my winning dish. Standing on
stage with the other winners Angela, Lyndsay and Laurie, made me feel like a million
bucks (well, at least $20,000). There is nothing more satisfying than taking a chance
on yourself and watching it pay off, and I am lucky to have shared that success with
such incredible cohosts.
Seeing what I could do with the inspiration of one ingredient made me so excited
to discover the recipes that all of our community members concocted each week.
It blows my mind how creative and unique everyone’s dishes are. I know that side
dishes can sometimes be an afterthought in a meal, but all of our Real Women of
Philadelphia proved that when cream cheese is in the mix, that is certainly not the
case. I am so proud to be included among all of the centre stage side dishes in this
cookbook.
Recipes aside, the Real Women of Philadelphia community has something truly spe-
cial on offer. The inspiration that I get from all of our members is my fuel to achieve
my great big dreams. Before filming my first cooking video, my fantasy of cooking
on TV seemed miles away. Almost a year later, I’m glad to say that I’ve achieved
48 side dishes
that goal, and have my sights set even higher. This experience has taught me that
however intimidating it may seem to put yourself out there, the rewards on the other
side are so worth the risk.
Watching this community give my newfound friends the confidence to start blogs,
write cookbooks, teach classes, grow their businesses, cater dinners and continue to
star in their own cooking videos inspires me to push myself. Hearing complete strang-
ers tell me that they’ve tried my recipe and loved it inspires me to push myself. And
knowing from experience that a little step outside your comfort zone can become
something life-changing inspires me to push myself.
“
“
There is nothing more satisfying
than taking a chance on yourself
and watching it pay off ...
So take a chance on that recipe you’ve been creating in your head. Take a chance
on that book that you haven’t sent to a publisher. Take a chance on that business
idea that seems a little outside the box. And most importantly, take a chance on
yourself! If I hadn’t combined those unlikely ingredients many months ago, I wouldn’t
be writing to you today. You will be amazed by what you can accomplish if you just
let yourself try.
side dishes 49
cauliflower crème brûlée
Elise Copps-Smith | RWoP Competition Winner
Prep Time: 15 min. | Cook Time: 15 min. | Total Time: 30 min. | Makes: 4 servings.
1 tbsp. water PLACE cauliflower, water and 1/4 tsp. salt in a large microwaveable
bowl. Microwave on high for 5–6 min. or until cauliflower is tender.
1/2 tsp. salt, divided
MELT butter in a frying pan over high heat; stir in onion until coated
1 tsp. butter
with butter. Reduce heat to medium. Add 1 Tbsp. brown sugar;
1 onion, chopped cook until onion is translucent and lightly browned.
1 tbsp. brown sugar IN a small bowl, combine raw brown sugar and Parmesan until well
blended; set aside.
3 tbsp. raw brown sugar
IN the bowl of a food processor, combine steamed cauliflower, on-
1 tbsp. Kraft 100% Parmesan Grated
ions, cream cheese, pepper, cayenne and remaining salt; process
Cheese
until mixture becomes a smooth puree.
1/2 cup (1/2 of 250g tub) Philadelphia DIVIDE mixture evenly among 4 ramekins; smooth out tops. Sprinkle
Cream Cheese Spread Parmesan mixture over the tops. Give the ramekins a little shake to
1/4 tsp. black pepper level out the Parmesan topping.
1/8 tsp. cayenne pepper PLACE ramekins on a baking sheet under preheated broiler; cook
until the sugar has created a hard, brown candy topping. Serve
immediately.
side dishes 51
gnocchi with herb and veggie
cream cheese flavour bursts
Miriam Borys | RWoP Competition Finalist
Prep Time: 30 min. | Cook Time: 30 min. | Total Time: 1 hr. | Makes: 4 servings.
Herb and Veggie Cream Cheese Flavour Herb and Veggie Cream Cheese Flavour Bursts:
Bursts
PLACE 2/3 cup of the Brick Cream Cheese, the Herb & Garlic
1 pkg. (250g) Philadelphia Brick Cream Cream Cheese spread, tomatoes, cilantro, chives, parsley, green
Cheese, softened, divided onion, lemon juice, red peppers, yellow onion, hot pepper sauce,
1/4 cup Philadelphia Herb & Garlic salt and black pepper in the bowl of a food processor; process until
Cream Cheese Spread creamy and smooth.
SCOOP mixture with a small ice cream scoop or 1 tbsp. measure
1/2 cup grape tomatoes
onto a parchment-covered baking sheet. Reserve 3 at room
1/2 cup chopped fresh cilantro temperature. Freeze remaining until firm. Store in an airtight bag in
1/2 cup chopped fresh chives freezer for future use.
Gnocchi Sauce:
2 potatoes COOK the remaining Brick Cream Cheese, milk and 3 additional
Herb and Veggie Cream Cheese Flavour Bursts in saucepan until
1 cup flour cheeses are melted and sauce is smooth.
1 egg TO serve, gently mix the cooked gnocchi with the hot cream sauce.
1/2 tsp. salt
Sauce
1/3 cup milk
side dishes 53
chive ’n’ onion creamy rice pilaf
Sue Faber | RWoP Competition Finalist
Prep Time: 15 min. | Cook Time: 35 min. | Total Time: 50 min. | Makes: 6 servings.
make it
HEAT a small skillet on medium-high
heat. Add capellini noodles and dry
roast for 2–3 min. or until golden, stirring
frequently. Remove from heat; set aside.
MICROWAVE the chicken broth in a
large microwaveable bowl on high for
2 min. or until warm. Add the cream
cheese product and mix with a whisk
until well blended and creamy.
HEAT oil in a large 3-qt. saucepan. Add
garlic and cook and stir 1 min. Add the
rice and the noodles to the mixture and
cook and stir 1 min. longer or until the oil
evenly coats the noodles and rice.
STIR in cream cheese mixture and salt;
bring to a boil. Cover and reduce heat
to low; simmer for 25–30 min. or until rice
is tender and liquid is absorbed, stirring
halfway through.
WHEN cooked, stir in cranberries and
pistachios. Garnish with chives. Serve
immediately.
54 side dishes
portobello mushrooms stuffed with
cream cheese on an arugula-walnut salad
Candice Meighen | RWoP Competition Finalist
Prep Time: 50 min. | Cook Time: 10 min. | Total Time: 1 hr. | Makes: 2 servings.
3 tbsp. Philadelphia Herb & Garlic Light MEANWHILE, combine goat cheese, cream cheese spread, lemon
Cream Cheese Spread zest, thyme and black pepper until well blended and creamy. Set
aside.
2 tsp. lemon zest
PREHEAT greased barbecue to medium-high heat. Mix bread
1 tsp. fresh thyme, chopped
crumbs and Parmesan cheese in a small bowl; set aside.
dash freshly ground black pepper
REMOVE mushrooms from marinade; reserve marinade. Grill mush-
3 tbsp. Panko bread crumbs rooms 4 min. on each side, brushing frequently with reserved mari-
3 tbsp. Kraft 100% Parmesan Finely Shred- nade. Remove mushrooms from barbecue; cover to keep warm.
ded Cheese Discard marinade.
1 cup baby arugula, washed and dried HEAT broiler. Divide cream cheese mixture between the two mush-
rooms. Top mushrooms with bread crumb mixture. Broil on low heat
2 tbsp. olive oil
for 1–2 min. or until golden.
1 tbsp. fresh lemon juice
TOSS arugula with olive oil and lemon juice; divide between two
1/4 cup toasted chopped walnuts plates. Place stuffed mushroom on top and garnish with walnuts.
side dishes 55
pizza buns
Luke Acker | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 30 min. | Total Time: 45 min. | Makes: 12 servings.
make it
HEAT oven to 350ºF.
COAT a rimmed baking sheet lightly with
cooking spray. On a lightly floured surface,
roll pizza dough into a 10x14-in. rectangle,
or roughly the size of your baking sheet,
using a little flour on the rolling pin if dough
is sticky.
SPREAD tomato sauce evenly over dough,
leaving a 1/2-in. border on all sides. Top
sauce evenly with the cheeses. Roll up
dough starting at one short side until you
have what resembles a 3-in.-wide jelly roll
that is 10 in. long.
TRIM ends of roll; discard. Cut remaining
roll into 12 (3/4-in.-thick) slices; transfer to
prepared baking sheet, cut sides down, to
see layers.
BAKE for 25–30 min. or until buns are golden
brown. Let stand for 5 min. before removing
from baking sheet. Serve warm.
56 side dishes
philly-stuffed tomatoes
Nicole Brown | RWoP Recipe Contest Winner
Prep Time: 20 min. | Cook Time: 30 min. | Total Time: 50 min. | Makes: 6 servings.
make it
HEAT oven to 350ºF.
COVER a baking sheet with foil. Heat oil in
a large nonstick skillet over medium-high
heat. Add onion, mushrooms, green pep-
per and garlic; cook, stirring occasionally,
for 3–5 min. or until vegetables are tender.
Remove skillet from heat. Stir in cream
cheese spread, bread crumbs, salt and
pepper until well combined; set aside.
SLICE tops from tomatoes. Using a spoon,
scrape and remove the inside of each
tomato until left with just the outside shell.
Discard tops and insides.
FILL tomatoes with equal amounts of the
bread crumb mixture; transfer to pre-
pared baking sheet. Sprinkle tomatoes
with mozzarella.
BAKE for 20–25 min. or until tomatoes
are cooked through. Let stand 3–5 min.
before serving.
side dishes 57
prosciutto-wrapped eggplant
and cheese roulade
Nancy Diana | RWoP Recipe Contest Winner
Prep Time: 20 min. | Cook Time: 50 min. | Total Time: 1 hr., 10 min. | Makes: 8 servings.
make it
HEAT oven to 375ºF.
CUT each eggplant into 4 (1/2-in.-thick)
lengthwise slices. Brush a baking sheet
with half the oil. Place eggplant slices
in a single layer on baking sheet; brush
tops with remaining oil.
BAKE for 10 min. or until eggplant is
tender, turning after 5 min. Remove
from oven and set aside. Reduce oven
temperature to 350ºF.
STIR the cheeses, olives and parsley
together in a small bowl until well
blended. Place prosciutto slices in a
single layer on a clean work surface;
top each with 1 eggplant slice. Spoon
the cheese mixture onto the widest
short end of each prosciutto slice; roll
up tightly. Place, seam sides down, in
11x7-in. baking dish sprayed lightly with
cooking spray.
BAKE for 35–40 min. or until prosciutto is
crisp and lightly browned.
58 side dishes
cheese and onion bread pudding
Cathy Filliter | RWoP Recipe Contest Winner
Prep Time: 30 min. | Total Time: 1 hr., 30 min. | Makes: 18 servings.
2 cups whipping cream ADD the bread cubes to the cream cheese mixture; soak for 5 min.
Add onion mixture and Gruyère; stir gently to combine. Transfer to
1 tbsp. grainy Dijon mustard
prepared baking dish.
1 tsp. finely chopped fresh thyme BAKE for 40–45 min. or until top is golden and centre is set. Let stand
1 tsp. freshly ground black pepper for 5 min. before cutting into squares to serve.
6 large eggs
side dishes 59
philly quinoa casserole
Lisa McBay | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 30 min. | Total Time: 45 min. | Makes: 8 servings.
60 side dishes
italiano philly muffins
Maria Morelli | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 30 min. | Total Time: 40 min. | Makes: 12 servings.
side dishes 61
zucchini potato latkes
Marisa Raponi | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 10 min. | Total Time: 25 min. | Makes: 12 servings.
2 tbsp. each finely chopped fresh chives HEAT 2 tbsp. of the oil in a large nonstick skillet over medium-high
and fresh parsley heat. Add latkes, in batches; cook 3 to 5 min. on each side or until
both sides are crisp and golden brown, adding up to 2 tbsp. of the
1 tsp. each dried dried thyme leaves and remaining oil to skillet if necessary.
dried oregano leaves
PAT latkes with a paper towel to remove excess oil. Serve warm
1 tsp. kosher salt topped with small spoonfuls of the remaining cream cheese.
1/2 tsp. freshly ground black pepper
Make Ahead: Latkes can be served hot or at room temperature.
1 large egg, whisked
The cooked latkes can also be cooled, then packed in an airtight
1/2 cup (1/2 of 250g tub) Philadelphia container and frozen up to 2 weeks. Heat in a warm oven just be-
Chive & Onion Cream Cheese Product, fore serving.
divided
62 side dishes
my philly peppers
Diana Taylor | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 40 min. | Total Time: 55 min. | Makes: 4 servings.
1 large egg
make it
HEAT oven to 350ºF.
TRIM the tops off the peppers, then cut
peppers lengthwise in half; discard tops
and seeds. Brush a 13x9-in. baking dish
with 1 tsp. of the oil. Set 4 pepper halves,
cut sides up, in dish.
BEAT the cream cheese spread, egg,
bread crumbs and salt with mixer on
high speed for 1 min. or until smooth.
Spread 2 tbsp. of cream cheese mixture
evenly inside each pepper half; drizzle
with equal amounts of remaining oil.
BAKE for 35–40 min. or until peppers
soften and filling is golden brown. Serve
sprinkled with parsley.
side dishes 63
spicy and cheesy mantaters
Vaughan Wells | RWoP Recipe Contest Winner
Prep Time: 20 min. | Cook Time: 1 hr., 30 min. | Total Time: 1 hr., 50 min. | Makes: 6 servings.
64 side dishes
confetti corn muffins
with chili philly frosting
Marlies Coventry Community Choice
Prep Time: 30 min. | Cook Time: 1 hr., 15 min. | Total Time: 1 hr., 45 min. | Makes: 30 servings.
1 can (14 fl. oz./398 mL) cream-style corn BAKE for 15 min. or until a toothpick inserted in muffin centres comes
out clean. Let stand for 5 min.; transfer muffins to baking racks and
1/2 cup 2% milk
cool completely.
1 large egg, whisked lightly
BEAT cream cheese spread, butter, cilantro, lemon juice, chili flakes,
1 tub (250g) Philadelphia Cream Cheese salt, pepper, cayenne and cumin in a large bowl with mixer on high
Spread speed for 1–2 min. or until light and fluffy. Pipe or dollop approx. 1 tbsp.
1/4 cup butter, at room temperature frosting onto each muffin.
side dishes 65
entrées
lyndsay wells
entrée host
It’s strange how passion can take over your life. A year ago, Philadel-
phia cream cheese was a product that I mostly used in baking. By the
time the Real Women of Philadelphia community was in full swing, I was dreaming
about it—forever asking myself the question that has become familiar to so many of
us: “I wonder if cream cheese would be good in that?”
To my surprise and delight, I have discovered that it usually is! Along the way, I have
also learned some things about myself that I may have never uncovered had I not
had this experience. I learned that taking chances and stepping out of my comfort
zone—though daunting and scary sometimes—is one of the greatest gifts I could
give myself. Because it is the situations that challenge us in which we learn and grow.
With this as my motto, I challenged myself during my time as entrée host to continue
trying new things. Some highlights included eating and shucking a raw oyster, run-
ning an 8K road race, continuing my passion for cooking on camera and learning
how to kayak.
68 entrées
But perhaps the most magnificent first of all was my trip to Toronto where I met Anna
Olson, the wonderful people from Kraft Canada Inc., EQAL and many of my dear
friends from the online community. Being chosen as entrée host for my Creamy Pista-
chio and Mango Chutney Pork Tenderloin, having it announced by Anna Olson and
then served as the entree at the dinner, was one of the happiest moments of my life
and an honour I will treasure forever.
“
“
... I challenged myself during my time as
entrée host to continue trying new things.
Finally, I’ve learned that I have the greatest mother, husband and family a person
could ever hope for, and that thoughtfulness and creativity when combined have
the potential to make magic, as you will see with the delicious recipes from the en-
trée finalists and recipe contest winners in this cookbook, and the recipe videos that
fill the galleries on the Real Women of Philadelphia website.
I hope you enjoy making magic in your own kitchens with the versatility and flavours
of Philadelphia cream cheese!
entrées 69
creamy pistachio and
mango chutney pork tenderloin
Lyndsay Wells | RWoP Competition Winner
Prep Time: 20 min. | Cook Time: 40 min. | Total Time: 1 hr. | Makes: 4 servings.
1/2 cup diced onion HEAT 1 tbsp. olive oil in a small frying pan over medium-high heat. Add
onions and celery; cook just until soft. Add garlic and continue to cook
1 stalk celery, diced
for 1 min. or until fragrant. Remove from heat.
1 clove garlic, minced
MIX together cooked vegetables, couscous, 1/2 cup pistachios, 1/4 cup
3/4 cup cooked couscous cream cheese, 1/4 cup chutney and cranberries until well blended.
2/3 cup chopped pistachios, divided OPEN pork; rub with 1 tbsp. olive oil. Sprinkle with salt and pepper. Spread
stuffing on pork; fold over and tie with butcher’s string. (Extra stuffing can
1/2 cup (1/2 of 250g tub) Philadelphia
be spooned into a baking dish, baked along with the pork and served as
Cream Cheese Spread, divided
a side dish.)
1/3 cup mango chutney, divided
POUR remaining olive oil into a heavy-bottomed pan. Heat over medium-
2 tbsp. chopped dried cranberries high heat. Add the tenderloin and cook until seared on all sides, turning
occasionally. Remove from pan and place on a baking sheet lightly
1 pork tenderloin (1 lb./450g), butterflied
sprayed with cooking spray. Roast at 425ºF for 25–35 min. or until done
salt and pepper to taste (160ºF). Let stand 5 min. before cutting.
1/2 cup 25%-less-sodium beef broth MEANWHILE, bring broth to a boil in a saucepan. Add remaining cream
fresh parsley, for garnish cheese and chutney; whisk until cream cheese is well blended. Simmer
over low heat until heated through, stirring occasionally.
CUT tenderloin into 1-in.-thick slices; arrange on a platter. Drizzle gen-
erously with the cream sauce. Garnish with remaining pistachios and
parsley.
70 entrées
PHILLY trout cookout
Danielle Abray | RWoP Competition Finalist
Prep Time: 10 min. | Cook Time: 20 min. | Total Time: 30 min. | Makes: 4 servings.
2 eggs
make it
POUR oil 1/2-in. deep in a large cast
iron skillet (for outdoor grilling) or in
a large heavy bottomed skillet (for
indoor cooking). Heat oil to 350ºF on
barbecue or stovetop.
MEANWHILE, place 1/2 cup flour in a
large flat dish (such as a pie plate).
Dredge each trout piece in flour; set
aside.
MIX together remaining flour, eggs,
water and cream cheese until well
blended. (If batter is too thick, add
more water to reach desired consis-
tency.)
COAT floured fish in batter, making sure
the fish is coated well.
COOK fish for 5–6 min. per side (de-
pending on thickness) or until fish is
lightly browned and flakes easily with
fork.
entrées 71
72 entrées
cheese-stuffed chicken crepes
Mandy Cmoc | RWoP Competition Finalist
Prep Time: 25 min. | Cook Time: 50 min. | Total Time: 1 hr., 5 min. | Makes: 4 servings.
1 red pepper, chopped HEAT oil in a large skillet over medium-high heat. Add chopped
pepper, mushrooms and parsley; cook and stir until vegetables are
8 whole fresh mushrooms, chopped
tender. Add spinach and cook until wilted.
1/4 cup fresh parsley, chopped
STIR 1/2 tub (125g) cream cheese product into cooked vegetables
10 fresh spinach leaves, chopped until well blended. Cook 1–2 min.
1 tub (250g) Philadelphia Spinach Light PLACE 2 tbsp. vegetable mixture on each ham slice; gently fold
Cream Cheese Product, divided over the edges of the ham slices and place one in the fold of each
chicken breast. Secure with wooden toothpicks.
8 slices deli-style ham
PLACE stuffed chicken breasts in a lightly greased baking dish and
4 small boneless skinless chicken
bake for 30–40 min. or until cooked through (170ºF).
breasts (1 lb./450g), butterflied
FOR crepes, mix together 1/2 cup milk, water, flour, eggs and salt
3/4 cup milk, divided until a smooth batter is formed. Heat crepe pan or small skillet over
1/2 cup water medium heat. Pour 1/4 cup crepe batter into pan and swirl the pan
around in a circular motion to spread out the batter, evenly coating
1 cup flour
bottom of pan. Cook for 1–2 min. per side or until lightly browned
2 eggs on both sides. Remove crepe to plate and cover to keep warm.
1/2 tsp. salt Repeat to make 4 crepes.
COMBINE remaining milk with the remaining cream cheese in a
4 sprigs fresh dill
small saucepan. Cook over low heat until the cream cheese is
melted and a smooth sauce is formed.
PLACE 1 chicken breast on each crepe. Remove toothpicks. Roll
the crepes around the chicken, then place the crepes, seam sides
down, on platter.
POUR sauce over chicken and garnish with dill.
entrées 73
creamy polenta lasagna
Elisa Hendricks | RWoP Competition Finalist
Prep Time: 40 min. | Cook Time: 30 min. | Total Time: 1 hr., 10 min. | Makes: 10 servings.
make it
PREHEAT oven to 350ºF.
HEAT stock in a medium saucepan
over high heat. Gradually stir in corn-
meal. Bring to a boil, stirring occasion-
ally. Reduce heat and continue to
cook on medium-low heat for about
20 min. or until thick and creamy, stir-
ring occasionally.
COOK milk and cream cheese togeth-
er in a small saucepan over medium
heat until smooth, whisking frequently.
Stir in basil, chives and nutmeg.
POUR half the pasta sauce into a 13x9-
in. baking dish; top with a layer of half
the polenta and then a layer of half
the cream cheese sauce. Repeat lay-
ering, ending with the cream cheese
sauce on top.
SPRINKLE with Parmesan cheese and
bake for 20–30 min. or until hot and
bubbly.
74 entrées
summer BBQ chicken with creamy
philly herb filling
Chantal Cornwall | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 14 min. | Total Time: 29 min. | Makes: 6 servings.
entrées 75
sweet paprika chicken
with creamy sauce
Lily Erlic | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 35 min. | Total Time: 50 min. | Makes: 6 servings.
1 tsp. sea salt LINE a rimmed baking sheet with parchment paper. Combine
paprika, salt and cayenne in a small bowl; sprinkle evenly over all
1/2 tsp. cayenne pepper
sides of chicken, then rub into chicken to coat. Place chicken on
6 small boneless skinless chicken breasts prepared baking sheet and drizzle evenly with oil.
(1 1/2 lb./675 g)
BAKE chicken for 30–35 min. or until cooked through (170ºF). Re-
1 tbsp. extra virgin olive oil move from oven; let stand lightly tented with foil to keep warm.
3/4 cup milk MEANWHILE, stir milk and cream cheese product together in a large
nonstick skillet over medium-low heat; cook for 2–3 min. or until
1/2 cup (1/2 of 250g tub) Philadelphia
cream cheese is melted and sauce is smooth and heated through.
Spinach Light Cream Cheese Product
ADD cherry tomatoes, parsley and thyme to sauce; stir to combine.
1 cup halved cherry tomatoes
Transfer chicken breasts to a platter and top with sauce.
1/4 cup chopped fresh parsley
entrées 77
creamy buffalo
chicken “sangwiches”
Kathy Foster | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 40 min. | Total Time: 55 min. | Makes: 4 servings.
make it
HEAT oven to 375ºF.
STIR the cheeses, hot sauce, ranch dressing
and salsa together in a medium bowl until
well blended. Reserve 1/4 cup for later use.
PLACE chicken breasts in a 13x9-in. baking
dish; top evenly with the remaining cheese
mixture.
BAKE for 35–40 min. or until chicken is
cooked through (170ºF). Remove from
oven; let chicken stand 5 min.
PLACE chicken on bottom halves of buns.
Discard chicken drippings and sauce left
in the baking dish. Cover each chicken
breast with 2 tomato slices, 1 romaine
lettuce leaf and top of bun spread with 1
tbsp. of the reserved cheese mixture.
78 entrées
fettuccine with peas and ham
Irene Fraser | RWoP Recipe Contest Winner
Prep Time: 10 min. | Cook Time: 20 min. | Total Time: 30 min. | Makes: 6 servings.
1 tsp. minced garlic DRAIN pasta, reserving 1/2 cup pasta water. Add pasta, reserved
water, Parmesan and parsley to the sauce; toss mixture for 1–2 min.
1 cup whipping cream or until well combined and heated through.
1 tub (250g) Philadelphia Cream
Cheese Spread
entrées 79
creamy seafood lasagna
Glenda Gerrard | RWoP Recipe Contest Winner
Prep Time: 20 min. | Cook Time: 1 hr., 5 min. | Total Time: 1 hr., 25 min. | Makes: 12 servings.
1 tub (250g) Philadelphia Chive & Onion LIGHTLY coat a 13x9-in. baking dish with cooking spray. Sear the
Cream Cheese Product scallops in a medium nonstick skillet lightly coated with cooking
spray over medium-high heat for 1–2 min. on each side or until
1 tub (250g) Philadelphia Light Cream
opaque. Remove from heat; let stand for 5 min. or until room
Cheese Spread
temperature.
1/3 cup 25%-less-sodium chicken broth,
MEANWHILE, whisk the Chive & Onion Cream Cheese Product and
warmed
Light Cream Cheese Spread in a medium bowl with the broth, sher-
2 tbsp. dry sherry ry, garlic, basil and pepper until smooth. Cut scallops into quarters;
stir into the cream cheese mixture with the shrimp and crabmeat
1 tsp. minced garlic
until well combined.
1 tsp. dried basil leaves
MIX spinach with the cottage cheese and egg.
1/4 tsp. freshly ground black pepper
ARRANGE 4 of the lasagna noodles in prepared baking dish, break-
1 pkg. (454g) frozen cooked cleaned ing noodles if necessary to fit. Top noodles with layers of 1/2 of the
medium shrimp, thawed spinach mixture, followed by 1/2 of the seafood mixture and 1/2 of
the shredded cheese. Repeat layers once more with the remaining
1 can (120g) chunk crabmeat, drained
ingredients.
1 pkg. (300g) frozen chopped spinach,
BAKE for 1 hr. or until golden and bubbly. Let stand for 20 min. to set
thawed and squeezed dry of excess
before slicing and serving.
moisture
entrées 81
creamy roasted
red pepper penne
Christine Korosec | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 35 min. | Total Time: 60 min. | Makes: 8 servings.
2 medium onions, cut into 1-in. chunks ADD peppers, onions, garlic, basil and oregano to a 13x9-in. baking
pan. Drizzle with olive oil; toss lightly to coat.
1 whole garlic, peeled, separated into
cloves ROAST for 35–40 min., stirring occasionally, or until peppers are tender
and slightly charred. Remove pan from oven; let stand for 10 min.
1 tsp. dried basil leaves
Meanwhile, prepare pasta according to package directions.
1 tsp. dried oregano leaves DRAIN pasta, reserving 1/2 cup pasta water.
1/4 cup extra virgin olive oil PULSE roasted vegetables in a food processor until smooth; pour into a
440 g penne pasta large nonstick skillet. Add the cream cheese, 1/4 cup of the Parmesan
and the lemon juice; cook on medium heat for 3–5 min. or until cheese
1 pkg. (250g) Philadelphia Brick Cream
is melted and sauce is smooth, adding some of the reserved pasta
Cheese, cubed, softened
water if sauce is too thick.
1/2 cup Kraft 100% Parmesan Grated TOSS cooked pasta with the sauce. Serve sprinkled with remaining
Cheese, divided Parmesan and the parsley.
1/4 cup fresh lemon juice
82 entrées
spinach and philly agnolotti
Shannon McKechnie | RWoP Recipe Contest Winner
Prep Time: 1 hr. | Cook Time: 15 min. | Total Time: 1 hr., 15 min. | Makes: 7 servings.
entrées 83
grilled mediterranean pizza
Sarah Reynolds | RWoP Recipe Contest Winner
Prep Time: 20 min. | Cook Time: 20 min. | Total Time: 40 min. | Makes: 4 servings.
make it
HEAT barbecue to medium-high heat.
ROLL each portion of pizza dough into
an oval, about 1/2-in. thick and 9 in.
long. Grill with lid closed for 3–5 min. on
each side or until dough lifts easily from
the grill and is well marked.
REDUCE heat to low; transfer pizzas
to upper, or top, grill rack, as dough
should be cooked at this point. Divide
pesto evenly over the pizzas, followed
by equal amounts of tomatoes, broc-
coli, cream cheese and olives; close
lid. Cook for 7–10 min. or until veg-
etables are tender-crisp, but heated
through.
SERVE pizzas garnished with basil.
84 entrées
pork in a mushroom
cream sauce
Matt Wells | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 42 min. | Total Time: 57 min. | Makes: 4 servings.
1 can (10 fl. oz./284 mL) cream of Serving Suggestion: Serve this dish over, or with, hot cooked rice or
mushroom soup mashed potatoes.
entrées 85
dinner pie
Maaike Campbell | RWoP Recipe Contest Winner Community Choice Winner
Prep Time: 15 min. | Cook Time: 1 hr., 12 min. | Total Time: 1 hr., 27 min. | Makes: 6 servings.
2 cups thinly sliced carrots COOK meat in a large nonstick skillet over medium-high heat for 5–7
min. or until browned. Meanwhile, in a large pot of boiling water, cook
4 cups broccoli florets
carrots for 6 min. Add broccoli and cook for an additional 5–6 min.
1 tbsp. steak spice seasoning
DRAIN vegetables; set aside. Drain meat; discard any skillet juices. Stir
1 pkg. (397g) frozen puff pastry, thawed steak spice into meat.
1 tub (250g) Philadelphia Herb & Garlic LIGHTLY coat a 9-in. springform pan with cooking spray. Roll pastry to
Cream Cheese Spread a 12x10-in. rectangle, about 1/8-in. thick. (If your 397g pkg. contains
2 pieces pastry, stack them on top of each other before rolling out.)
1 can (341 mL/12 oz.) peaches-and-cream
Place pastry in the prepared pan, allowing excess to hang over the
corn, drained
side of the pan.
1 cup shredded marble cheddar cheese
ASSEMBLE pie by spooning the meat mixture over the pastry base.
Top with the carrot/broccoli mixture, followed by the cream cheese
spread, the corn and the marble cheddar. Fold over excess pastry to
cover pie, then pinch seams together to seal.
BAKE for 50 min. to 1 hr. or until golden brown. Let stand for 10 min.
before slicing and serving.
Special Extra: To help pastry look golden and rich, brush the top of the
pastry evenly with a mixture of 1 large egg whisked with 1 tbsp. water
just before baking. For this recipe, you will only need to use 1 or 2 tsp.
of the egg wash; discard remaining egg wash.
entrées 87
laurie pearson
dessert host
The excitement mounted all the way home as we caught the filming bug and
dreamed up recipe videos to enter. All 10 of my children, as well as my husband,
became my biggest supporters as we planned for our first entries. My goal was to
submit one video each week and to use the contest as an audio-visual project for
our homeschooling: teaching our eldest children about filming, editing and upload-
ing video to the Internet. However, the competition was addictive and I couldn’t
confine my excitement and creations to just one entry per week.
By far, the best part of the contest was the community supporting one another and
sharing in the excitement online! I loved seeing each new video pop up in the gal-
lery. Every recipe was creative, each personality was inspiring and the enthusiasm
was contagious! Wednesdays were filled with anticipation as we gathered around
the computer to see who the finalists would be. We could cheer on each finalist and
share in their joy because they felt like friends who we had already connected with
through their videos.
90 desserts
way out of my element and had me jumping out of my comfort zone in many ways.
I could not remember a time when I had been away from home without at least one
baby along. Walking through the streets of downtown Toronto without a tiny hand to
hold crossing the street was a new experience for me. However, with 15 other final-
ists, fast friends were made and every moment was filled with great memories! Then,
the awards dinner arrived. What an occasion! All decked out in such a lovely venue,
it felt like the “Academy Awards” of Philadelphia cream cheese. I was so honoured
to even be counted among that group of amazing finalists that I was stunned to
hear my name called and see my dessert being served to all the dinner guests.
Since that night, I’ve had so much fun continuing to create Philadelphia cream
cheese recipes and sharing stories and life experiences with cooks across the coun-
try. My supportive husband and crew of cheerleading children continued to be my
videographers and taste testers, and the months flew by!
“
“
... the best part of the contest was the
community supporting one another ...
Now, here I am, with the privilege of introducing the sweetest section of our Com-
munity Cookbook. You’ll find recipes from our beloved finalists, as well as our recipe
contest winners and my own sweet treats. Whatever your occasion, you’re sure to
find the perfect dessert starring Philadelphia cream cheese right here, created by
amazing Canadians just like you!
desserts 91
deep-fried mini cheesecakes
Laurie Pearson | RWoP Competition Winner
Prep Time: 20 min. | Cook Time: 40 min. | Total Time: 1 hr. | Makes: 12 servings.
1 tbsp. ground cinnamon PLACE 1 cheesecake in the centre of a tortilla. Fold bottom of tor-
tilla up and over cheesecake, and then fold in sides over cheese-
12 small flour tortillas
cake to make a cheesecake bundle. Repeat with remaining
3/4 cup chocolate syrup cheesecakes and tortillas.
1 1/2 cups sliced strawberries FRY cheesecake bundles, in batches, in hot oil for 1 min. or until tor-
tillas are golden, then turn over and fry 1 min. Remove from oil and
3/4 cup thawed Cool Whip whipped
place on a paper-towel-covered plate; dab off excess oil. While
topping
warm, place tortilla bundles, one at a time, in sugar-cinnamon
mixture and toss to coat.
SERVE cheesecakes drizzled with chocolate syrup; top with straw-
berries and whipped topping.
92 desserts
cream cheese crepes
with lemon meringue
Johanna Hyde | RWoP Competition Finalist
Prep Time: 1 hr. | Cook Time: 30 min. | Total Time: 1 hr., 30 min. | Makes: 8 servings.
desserts 93
chocolate philly soufflé cake
Kristen Eppich | RWoP Competition Finalist
Prep Time: 15 min. | Cook Time: 45 min. | Total Time: 1 hr. | Makes: 10 servings.
desserts 95
philly lobster tails
Lisa McBay | RWoP Competition Finalist
Prep Time: 20 min. | Cook Time: 40 min. | Total Time: 1 hr., 15 min. (incl. cooling) | Makes: 10 servings.
1/8 tsp. ground nutmeg TO make each lobster tail, take a puck and butter one cut end.
(This will be the inside of the tail.) Slowly push the centre of the but-
1/8 tsp. vanilla extract
tered side inward to form a cone shape. Brush the outside of the
1/4 cup dried apricots, diced cone with melted butter, then add 1 tbsp. of the cream cheese
1 pkg. (454g) phyllo pastry mixture to the cone. Butter the edge and seal. Repeat until you
have 12 filled cones.
1/2 cup butter, melted
PLACE cones on a parchment-covered baking sheet and brush
1/2 cup icing sugar with 1/2 of the remaining butter.
BAKE for 20 min. Brush with remaining butter. Return to oven and
bake 20 min. longer or until a light golden colour. Cool. Sprinkle
with icing sugar just before serving.
96 desserts
peanut butter pie
Janet Caughill | RWoP Recipe Contest Winner
Prep Time: 15 min. | Total Time: 2 hr., 15 min. (incl. freezing) | Makes: 10 servings.
make it
COMBINE the graham crumbs and
butter; press on bottom and side of a
9-in. pie plate.
BEAT the cream cheese, peanut butter
and icing sugar in a large bowl with
mixer on high speed until smooth. Fold
in the whipped topping; spoon into the
prepared crust. Freeze for at least 2 hr.
or up to 24 hr.
GARNISH with the chopped chocolate
bar just before serving.
desserts 97
sandwich cookies
Mandy Cmoc | RWoP Recipe Contest Winner
Prep Time: 30 min. | Total Time: 40 min. | Makes: 40 servings.
98 desserts
grandma’s marshmallow
cheesecake
Melanie Deland | RWoP Recipe Contest Winner
Prep Time: 30 min. | Total Time: 4 hr., 30 min. (incl. freezing) | Makes: 16 servings.
1 tsp. vanilla
make it
COMBINE 1 1/4 cups baking crumbs and
1/4 cup melted butter; press onto bottom
and up side of a 9-in. pie plate. Repeat
with remaining baking crumbs and butter
to make second crust.
BEAT the cream cheese in a large bowl
with mixer on high speed for 2 min. or until
smooth. Add sour cream, lemon juice
and vanilla; beat on medium speed until
well combined. Fold in the marshmallows.
SPOON the mixture evenly into the pie
crusts; cover with plastic wrap. Refriger-
ate at least 4 hr. or overnight.
TOP each cheesecake with equal
amounts of the cherry pie filling just
before serving.
desserts 99
red velvet macarons
Christina Dowell | RWoP Recipe Contest Winner
Prep Time: 35 min. | Cook Time: 20 min. | Total Time: 55 min. | Makes: 20 servings.
1/4 cup Philadelphia Light Cream MEANWHILE, beat the cream cheese spread, butter and remaining
Cheese Spread 1/2 tsp. vanilla with mixer on high speed until smooth. Add remain-
ing 1 1/2 cups icing sugar and continue to beat until thickened and
1/4 cup unsalted butter, at room creamy. Cover and refrigerate until ready to use.
temperature
HEAT oven to 300ºF. Bake the cookies for 18–20 min. or until they can
easily be lifted from the parchment paper. Cool completely.
SPREAD bottoms of 20 of the cookies with the icing; cover with re-
maining cookies, bottom sides down, to form 20 macarons.
100 desserts
braided cheese bread
with peaches
Johanna Hyde | RWoP Recipe Contest Winner
Prep Time: 20 min. | Cook Time: 40 min. | Total Time: 1 hr. | Makes: 10 servings.
desserts 101
peanut-butter banana
rum tiramisu
Prudence Lau | RWoP Recipe Contest Winner
Prep Time: 25 min. | Total Time: 1 hr., 10 min. (incl. chilling) | Makes: 16 servings.
3 cups 2% milk
14 large ladyfingers
1 cup rum
make it
BEAT the pudding mix and milk together in
a large bowl with mixer on medium speed
for 2 min. or until smooth.
MEANWHILE, add the peanut butter and
cream cheese to a small microwaveable
bowl. Microwave on high for 30 sec. or
until softened; stir until smooth. Add to the
pudding and beat for 1 min. or until well
blended. Fold in the whipped topping.
DIP the ladyfingers in the rum until evenly
moistened. Spoon 2 cups pudding mixture
into a 2.5-L glass bowl or trifle dish; cover
with layers of 1/2 cup banana, 7 lady-
fingers and 1/4 cup chocolate. Repeat
all layers once more. Finish off with the
remaining pudding mixture and choco-
late; cover and chill in the refrigerator for
at least 45 min. or up to 24 hr.
WHEN ready to serve, top with the straw-
berries.
102 desserts
lemony graham squares
Brent Le Blanc | RWoP Recipe Contest Winner
Prep Time: 15 min. | Cook Time: 30 min. | Total Time: 45 min. | Makes: 12 servings.
make it
HEAT oven to 375ºF.
COAT a 9-in. square cake pan lightly
with cooking spray. Combine the
graham crumbs, flour, sugar, baking
powder and salt in a medium bowl. Stir
in the butter until well combined and
crumbly; press half of the mixture onto
the bottom of the prepared pan.
BEAT the cream cheese spread in a
large bowl with mixer on high speed
for 2 min. or until fluffy. Add the con-
densed milk, lemon zest and lemon
juice and beat on medium speed until
smooth.
POUR the lemony filling over the crust
and spread to evenly cover. Sprinkle
with the remaining crumb mixture.
BAKE for 25–30 min. or until crumbs are
golden brown. Cool to room tempera-
ture before cutting into 12 squares.
desserts 103
blueberry crumble pizza
Carolyn Phillips | RWoP Recipe Contest Winner
Prep Time: 10 min. | Cook Time: 15 min. | Total Time: 25 min. | Makes: 24 servings.
1/2 cup packed brown sugar COMBINE the flour, sugar and cinnamon in a medium bowl. Cut in
the butter until mixture resembles coarse crumbs; set aside.
2 tsp. ground cinnamon
PULSE the cream cheese, condensed milk, egg and vanilla together
3 tbsp. cold unsalted butter, cubed
in a food processor until very smooth; divide evenly into 2 portions.
1 pkg. (250g) Philadelphia Brick Spread onto pizza crusts to about 1/2 in. from edges.
Cream Cheese, softened DIVIDE blueberries evenly over pizzas; top with equal amounts of
6 tbsp. canned sweetened the crumb topping.
condensed milk BAKE pizzas directly on 2 centre oven racks for 15 min. or until top-
1 large egg pings are browned, rotating pizzas after 8 min.
1 tsp. vanilla REMOVE from oven by sliding onto large, heatproof cutting boards.
Let stand for 5 min. before slicing and serving.
2 ready-to-use baked pizza crusts
(14 in./315g each)
Important Note: If the directions on the pizza package direct you to
3 cups blueberries bake the crusts on pizza pans instead of directly on the oven rack,
use the pizza pans as directed.
desserts 105
philly cream “cheese-icles”
Mary Reynolds | RWoP Recipe Contest Winner
Prep Time: 10 min. plus freezing | Total Time: 4 hr., 10 min. | Makes: 8 servings.
make it
ADD all 3 ingredients to a blender and
blend until smooth.
POUR mixture into 8 (1/4-cup) frozen
pop moulds. Freeze at least 4 hr. or
overnight.
WHEN ready to serve, remove moulds
from freezer and loosen frozen pops by
running moulds under warm water for 30
sec. to 1 min. Pop out and serve.
106 desserts
apricot-walnut rugelach
Graine Wightman | RWoP Recipe Contest Winner
Prep Time: 10 min. | Cook Time: 30 min. | Total Time: 2 hr., 40 min. (incl. chilling) | Makes: 16 servings.
1 large egg
1 tbsp. water
make it
HEAT oven to 350ºF.
BEAT the cream cheese, butter and flour
in a large bowl with mixer on medium
speed for 1 min. or just until dough
comes together. Separate dough into 4
pieces and roll each into a ball; flatten
slightly. Wrap tightly in plastic wrap and
chill in the refrigerator for 2 hr.
USE a lightly floured rolling pin and work
surface to roll each flattened ball of
dough into a 7-in. round, about 1/8-in.
thick.
SPREAD the jam evenly onto the centre
of each round, leaving a 1/4-in. border;
top with the walnuts. Cut each round
into 8 wedges; roll up, starting from
rounded short side. (You will have 32 ru-
gelach.) Transfer to parchment-covered
baking sheets. Whisk egg with water;
brush onto rugelach.
BAKE on the 2 centre oven racks for
25–30 min. or until golden brown, rotat-
ing the baking sheets after 15 min. Cool
to room temperature before serving.
desserts 107
108 desserts
red velvet cheesecake brownies
Shannon McKechnie Community Choice
Prep Time: 30 min. | Cook Time: 45 min. | Total Time: 1 hr., 15 min. | Makes: 20 servings.
1/4 lb. (115g) dark or semi-sweet LINE a 13x9-in. baking dish with parchment paper. Microwave but-
baking chocolate ter and chocolate together in a microwaveable measuring cup on
high for 1–2 min. or until melted; stir until smooth. Let stand at room
2 2/3 cups granulated sugar, divided
temperature until ready to use.
6 large eggs, divided
WHISK 2 cups of the sugar, 4 eggs, 2 tsp. vanilla and the food co-
3 tsp. vanilla, divided louring together in a large bowl. Add the chocolate mixture slowly
to temper the eggs, whisking until blended.
1 tbsp. red food colouring
MIX the flour with the salt; stir into chocolate mixture until well com-
1 1/3 cups all-purpose flour
bined. (This could be done by hand or with a mixer.) Spread batter
pinch salt evenly onto bottom of prepared baking dish; set aside.
2 pkg. (250g each) Philadelphia BEAT the cream cheese and remaining sugar in a large bowl with
Brick Cream Cheese, softened mixer on high speed for 1–2 min. or until smooth. Add remaining
eggs and vanilla; beat on medium speed just until blended. Pour
over the brownie batter in dish. Swirl with a butter knife to marbleize.
BAKE for 40–45 min. or until centre is set. Cool completely at room
temperature. Cover and refrigerate at least 4 hr. or overnight.
desserts 109
the ingredients
of a good cookbook
by anna olson
A cookbook, regardless of style of cuisine, quantity of recipes or number of authors, is
always a community effort. Like the expression, “It takes a village to raise a child,” it
does take time and collaboration for a cookbook, with as much heart and depth as
this one, to really develop into the treasure that it is. While it all started with Philadel-
phia Cream Cheese, it has become so much more.
For those not privy to the inside world of cookbook writing, I’d like to share a brief tale
of the creation of a collection such as this.
2. RECIPES: A cookbook is only as well regarded as the quality of its recipes, and
what better way to collect the BEST that Canadian’s have to offer, than by asking
them directly? And you answered! So many recipes were submitted with each
category request and the fabulous team at Kraft Canada Inc.’s test kitchens was
able to verify that the community knows how to cook deliciously and write accur-
ate recipes that can be replicated.
3. EDITING: It may not be the most glamorous side to cookbook writing, but you can’t
underestimate the value of a good editor or editing team. Editors look not just for
typos and grammar corrections, but that recipes are placed in an insightful order,
that facts are checked and that a consistent, readable style is achieved even
when the recipes come from dozens of authors. Editors may not get the glory, but
they sure have the guts, and I tip my hat to anyone in that field.
110
4. DESIGN: Appealing photos are an integral part for a cookbook, to inspire the
reader to get into the kitchen and cook with enthusiasm. And the “feel” of a cook-
book relies on the design—the layout, the font choice and size are all
important to make a cookbook that entices you to use it, not just look at it.
111
Acknowledgements
Contributors
• Lead Photographer: Claire Langevine
• Food Stylist: Tracey Syvret
• Art Direction and Design: Miriam Blier
• Hosts: Anna Olson, Angela Amati, Elise Copps-Smith, Laurie Pearson, Lyndsay Wells
• Editorial and Production: Teena Apeles, Jessica Hoffmann, Lillian Parker, Matt Siegel
Kraft Foods
• Brand Team: Dan D’Alessandro, Farrah Bezner, Nicole Pekerman, Kelly Fleming, Sue Brookes
• Kraft Kitchens: Cayla Runka
Special thanks to the members of the Real Women of Philadelphia community