Delicious Collection of Recipes PDF

The Cookbook
A collection of simple and delicious recipes

from the community to share and enjoy
realwomenofphiladelphia.ca
table of contents
host recipes 4
Anna Olson, RWoP host introduction.............................................................................................. 4

baked crab appetizer...................................................................................................................... 6
salmon cakes with dill sauce........................................................................................................... 7
PHILLY fig and walnut parcels.......................................................................................................... 8
PHILLY island shrimp........................................................................................................................... 9
caesar-stuffed potato.................................................................................................................... 11
asparagus with lemon-chive cream............................................................................................. 12
accordion bread with three-cheese spread............................................................................... 13
asparagus ribbon salad with pecan-crusted PHILLY rounds...................................................... 14
creamy macaroni and cheese..................................................................................................... 15
creamy pesto chicken................................................................................................................... 16
puff pastry salmon bundles............................................................................................................ 17
PHILLY chicks in a blanket.............................................................................................................. 19
creamy lemon squares................................................................................................................... 20
chocolate strawberry trifle............................................................................................................. 23
rich indulgence chocolate cakes................................................................................................ 24
butter tartlets................................................................................................................................... 25
appetizers 27
Angela Amati, appetizer host introduction................................................................................. 28

sweet and savoury tartlets............................................................................................................. 30
creamy potato crisps..................................................................................................................... 31
PHILADELPHIA flatbread with caramelized onions and roast beef........................................... 33
italian risotto-rosemary balls with cream cheese centres.......................................................... 34
smoked salmon and walnut cones............................................................................................... 35
basil fried green tomato crostini................................................................................................... 36
warm PHILLY and chevre with roasted garlic and cranberry-corn chutney........................... 37
chili lime shrimp cones.................................................................................................................... 38
stuffed pretzel bites......................................................................................................................... 39
blue cheese, pear and walnut endive bites............................................................................... 40
black fig tower with apple-balsamic drizzle................................................................................ 41
eggplant PHILLY............................................................................................................................... 42
creamy chicken and zucchini pesto pastries.............................................................................. 43
fiesta fondue.................................................................................................................................... 45
side dishes 47
Elise Copps-Smith, side dish host introduction............................................................................. 48

cauliflower crème brûlée............................................................................................................... 51
gnocchi with herb and veggie cream cheese flavour bursts................................................... 53
chive ‘n’ onion creamy rice pilaf.................................................................................................. 54
portobello mushrooms stuffed with cream cheese on an arugula-walnut salad................... 55
pizza buns......................................................................................................................................... 56
PHILLY-stuffed tomatoes................................................................................................................. 57
prosciutto-wrapped eggplant and cheese roulade.................................................................. 58
cheese and onion bread pudding............................................................................................... 59
PHILLY quinoa casserole................................................................................................................. 60
italiano PHILLY muffins..................................................................................................................... 61
zucchini potato latkes.................................................................................................................... 62
my PHILLY peppers.......................................................................................................................... 63
spicy and cheesy mantaters......................................................................................................... 64
confetti corn muffins with chili PHILLY frosting.............................................................................. 65
entrées 67
Lyndsay Wells, entrée host introduction....................................................................................... 68

creamy pistachio and mango chutney pork tenderloin........................................................... 70
PHILLY trout cookout....................................................................................................................... 71
cheese–stuffed chicken crepes.................................................................................................... 73
creamy polenta lasagna............................................................................................................... 74
summer BBQ chicken with creamy PHILLY herb filling................................................................. 75
sweet paprika chicken with creamy sauce................................................................................ 77
creamy buffalo chicken “sangwiches”....................................................................................... 78
fettuccine with peas and ham..................................................................................................... 79
creamy seafood lasagna.............................................................................................................. 81
creamy roasted red pepper penne............................................................................................. 82
spinach and PHILLY agnolotti........................................................................................................ 83
grilled mediterranean pizza........................................................................................................... 84
pork in a mushroom cream sauce................................................................................................ 85
dinner pie......................................................................................................................................... 87
desserts 89
Laurie Pearson, dessert host introduction.................................................................................... 90

deep-fried mini cheesecakes........................................................................................................ 92
cream cheese crepes with lemon meringue.............................................................................. 93
chocolate PHILLY soufflé cake...................................................................................................... 95
PHILLY lobster tails............................................................................................................................ 96
peanut butter pie............................................................................................................................ 97
sandwich cookies........................................................................................................................... 98
grandma’s marshmallow cheesecake........................................................................................ 99
red velvet macarons.................................................................................................................... 100
braided cheese bread with peaches........................................................................................ 101
peanut-butter banana rum tiramisu........................................................................................... 102
lemony graham squares.............................................................................................................. 103
blueberry crumble pizza............................................................................................................... 105
PHILLY cream “cheese-icles”....................................................................................................... 106
apricot-walnut rugelach.............................................................................................................. 107
red velvet cheesecake brownies............................................................................................... 109
the ingredients of a good cookbook, by Anna Olson............................................................. 110

anna olson
RWoP host
a note to the recipe contributors
To those who earned the opportunity for their recipe to

be showcased in this book—as well as the 12 wonderful final-
ists of our casting competition, all of whom I had the pleasure to meet—you deserve
to feel that smile spread across your face as you open to the page that holds your
recipe. I am proud of the work you put into the recipes you have created. The passion
for cooking and sharing shows through in each recipe—you couldn’t have earned
that page without it, and I hope you continue to inspire and be inspired as you cook.
a note to the reader
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.
what you need

125 g (1/2 of 250g pkg.)
Philadelphia Brick Cream Cheese
1 can (170g) chunk crab meat,

drained and flaked
1/4 cup mayonnaise
12 wonton wrappers
2 green onions, thinly sliced
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.
what you need make it

1 pkg. (250g tub) Philadelphia Cream PREHEAT oven to 400ºF and line a baking tray with parchment pa-
Cheese per or grease lightly.
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.
1 tbsp. lemon juice, divided

Dill Sauce: Whisk remaining cream cheese, lemon juice and milk
1 tbsp. lemon zest, divided until well blended. Chill until ready to serve.
2 cups cooked salmon, or 2 cans boneless

skinless salmon
Complete:
COMBINE Panko bread crumbs and melted butter. Roll1 tbsp. of
3 tbsp. milk
salmon mixture into a ball and coat with bread-crumb mixture. Re-
1 cup Panko bread crumbs peat with remaining mixture, placing about 1 in. apart on a cookie
sheet sprayed with nonstick cooking spray. Flatten each fish cake
1/4 cup butter, melted
slightly with a fork.
2 tbsp. dill pickle, chopped, or pickle relish
BAKE 20–22 min. or until both sides are golden brown, turning half-
(optional)
way.
SERVE salmon cakes warm with sauce on the side for dipping or
spooning.
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.
what you need

1 pkg. (250g) Philadelphia Brick
Cream Cheese
1 cup dried figs, chopped
1 cup walnuts, chopped
1/2 cup wildflower honey
1/4 tsp. each salt and black pepper
6 sheets phyllo pastry
1 cup unsalted butter, melted
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
what you need

1 cup canola oil
12 wonton wrappers
1 cup cubed mango
1 red pepper, diced
1/4 cup fresh cilantro, chopped
juice of 2 limes, divided
zest of 1 lime
1 tsp. canola oil
1 lb./450g medium shrimp, peeled and

deveined
1 tbsp. crushed gingerroot
2 tbsp. crushed lemongrass

Cream Cheese, softened
black pepper to taste
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.

8 russet, Yukon Gold or sweet potatoes, PREHEAT oven to 350ºF.
washed and dried SPREAD coarse salt into ovenproof baking dish.
1 1/2 cups coarse salt PIERCE potatoes with a fork and place on salt.
1 pkg. (250g) Philadelphia Brick Cream BAKE potatoes 60–90 min. (time may vary depending on size of
Cheese potatoes), turning potatoes over after 40 min., until potatoes yield
1/4 cup sour cream when gently squeezed.
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
what you need

1/2 pkg. (1/2 of 250g tub)
Philadelphia Cream Cheese Spread
1/2 cup 1% milk
2 tsp. lemon zest, finely grated
1/4 cup fresh chives, finely chopped
1 lb. fresh asparagus, washed and

trimmed
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.
Make Ahead: Blanch asparagus as

above, then strain and immerse in a
bowl of ice water. This halts the cooking
and sets the vibrant green colour. Drain
and chill until ready to serve, and then
simply reheat in boiling water, in a pan
with a little butter or on the grill for just
a minute.
12 hosts
accordion bread
with three-cheese spread
Elise Copps-Smith | Side Dish Host
what you need

1/2 cup oil-packed sundried toma-
toes, drained
1/2 cup (1/2 of 250g tub)

1/2 cup grated sharp white cheddar

cheese
1/4 cup grated Asiago cheese
1 baguette
make it
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.

125 g (1/2 of 250g pkg.) Philadelphia PREHEAT broiler (500ºF).
Brick Cream Cheese, at room temperature PLACE cream cheese on a sheet of plastic wrap and roll it into a log,
1 cup chopped pecans about 9 cm long and 4.5 cm in diameter. Wrap plastic wrap tightly
around the log and twist the ends so they are secure. Freeze log for 30
30 fresh asparagus spears min. to firm the cheese.
2 Granny Smith apples MEANWHILE, in a small skillet, cook the pecans over medium-low heat
1/4 cup olive oil until they are lightly toasted. Divide pecans in half; place 1/2 of the
pecans in the refrigerator to cool.
2 tbsp. maple syrup
PEEL the asparagus with a vegetable peeler into strips until the ribbons
2 tbsp. white wine vinegar become short and thin. Place in large bowl.
salt and pepper to taste CORE apples and cut into thin slices, about 5 mm thick. Add to aspara-
gus ribbons and refrigerate.
1/2 cup dried cranberries
COMBINE oil, maple syrup, vinegar, salt and pepper.
PULSE pecans from fridge in a food processor until they are finely
crushed. Place crushed pecans on a large plate and remove cream
cheese log from freezer.
CUT the ends of the log and discard. Cut the log into 8 equal rounds
before coating each liberally with crushed pecans.
PLACE rounds on a greased foil-covered baking sheet and broil on the
middle rack for about 5 min.
TOSS dressing with asparagus, apple mixture, remaining chopped pe-
cans and cranberries before serving.
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.
what you need

1 lb. (450g) macaroni or other small pasta
1/2 cup unsalted butter
1/2 cup (125 mL) all-purpose flour
4 cups (1 L) 2% milk
1/8 tsp. (.5 mL) ground nutmeg
1 pkg. (250g tub) Philadelphia

Cream Cheese Spread, softened
1 1/2 cups cheddar cheese, grated

1 cup (250 mL) Swiss Gruyère, grated
1/2 cup (125 mL) dried bread crumbs

(optional)
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.
Baked Version: For a baked version, spoon

cooked pasta and sauce into an 8-cup (2
L) baking dish. Sprinkle with bread crumbs
and bake for 25–30 min., until bubbling
around the edges.
hosts 15
creamy pesto chicken
Anna Olson | Host
what you need

1 tsp. oil
4 small boneless skinless chicken

breasts (1 lb./450g)
1/3 cup 25%-less-sodium chicken

broth
1/4 cup (1/2 of 250g tub)

2 tbsp. pesto
1 red pepper, julienned (optional)
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.
Optional: After adding cream cheese,

add one red pepper, julienned, to add
a sparkle of color.
Serving Suggestion: Serve with hot

cooked rice, potatoes or pasta and
your favorite cooked vegetable.
16 hosts
puff pastry salmon bundles
Lyndsay Wells | Entrée Host

8 fresh asparagus spears PREHEAT oven to 400ºF. Spray a baking sheet with cooking spray or
cover with parchment paper.
4 hard-cooked eggs, lightly mashed
BLANCH asparagus spears in boiling water for 3 min.; drain and
1 tbsp. red onion, diced
submerge in ice water to stop the cooking. Drain, then pat dry and
3 tbsp. chopped fresh dill, divided cut into 1/4-in. pieces; place in a medium glass bowl.
125 g (1/2 of 250g pkg.) Philadelphia MIX in eggs, red onion, 2 tbsp. dill, 1/2 the cream cheese (62g),
Brick Cream Cheese, divided mayonnaise, mustard, salt and pepper. Set aside.
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

2/3 cup all-purpose flour MIX flour, cornmeal and salt together in a large bowl; set aside. In a
separate bowl, mash together avocado and 2 tbsp. cream cheese
1/3 cup yellow cornmeal
until well blended.
1 tsp. kosher salt
IN a third bowl, whisk the eggs until lightly beaten. Add milk, 1 tbsp.
1 tbsp. mashed avocado jalapeño peppers and cilantro; mix well. Whisk in the avocado
2/3 cup Philadelphia Brick Cream Cheese, mixture. (Don’t worry about the lumps.)
softened, divided ADD the avocado mixture to the flour mixture and gently stir until
incorporated. Cover and refrigerate while you cook the filling.
2 eggs
SPRINKLE the chicken with seasoning, then sauté with the onion, red
1 1/4 cups milk
pepper and remaining jalapeño peppers in olive oil over medium-
2 tbsp. finely diced jalapeño peppers, high heat until chicken is cooked through; 6–7 min. Add the garlic
divided and sauté for another minute or so.
1/4 cup chopped fresh cilantro ADD tomatoes, salsa, cumin and remaining cream cheese and
continue to cook until sauce is smooth and creamy. Cover and
2 cups chicken tenders, cut into bite-size
keep warm while preparing crepes.
pieces
LIGHTLY spray a small nonstick skillet or crepe pan with cooking
2 tsp. Creole seasoning
spray; heat pan on medium-high heat until hot. Add approximately
1 medium onion, diced 1/4 cup of the batter. Tilt the pan with a circular motion so that the
1 red pepper, diced batter coats the surface evenly.
COOK the crepe for about 2 min. or until the bottom is light brown.
1 tbsp. olive oil
Loosen with a spatula, turn and cook the other side. Repeat until
2 cloves garlic, minced you have 8 crepes. Cover cooked crepes to keep warm.
1 cup undrained canned stewed tomatoes TOP each crepe with 1/2 cup chicken filling; fold over and spoon a
1/3 cup salsa verde little more sauce over the top. If desired, garnish with fresh cilantro.
1/2 tsp. ground cumin
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.

Base: PREHEAT oven to 350ºF.
1 cup all-purpose flour GREASE and line with parchment paper an 8-in. square pan so that
1/4 cup sugar the paper comes up the sides.
PREPARE base by pulsing flour and sugar in a food processor to
1/2 cup cold unsalted butter, cut into
combine.
pieces
ADD butter and pulse until the mixture is an even crumbly texture; the
dough should not come together.
Filling:
PRESS dough into prepared pan.
1/2 pkg. Philadelphia Brick Cream BAKE 15–18 min., until base turns golden around the edges.
Cheese, softened
PREPARE filling while crust cools.
1 1/2 cups sugar
PULSE cream cheese with 1/2 of sugar in food processor until smooth.
1/4 cup all-purpose flour ADD remaining sugar as well as flour, lemon zest and baking powder.
2 tsp. lemon zest, finely grated Blend.
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.
Vanilla Pound Cake: Vanilla Pound Cake:

3/4 cup unsalted butter, room temperature PREHEAT oven to 300ºF. Grease an 11x17-in. (2L) jellyroll pan; sprinkle
bottom and sides with sugar, shaking out excess. Beat butter with
1 1/4 cup sugar
sugar until fluffy. Add vanilla. Add eggs one at a time, mixing well
1 tbsp. vanilla extract after each addition. Sift flour with salt and baking powder in a sepa-
3 large eggs rate bowl. Stir in flour alternately with buttermilk, starting and ending
with the flour. Scrape batter into prepared pan and spread to level.
2 1/4 cups pastry flour
BAKE 55–65 min., until a tester inserted in centre of cake comes out
1 1/4 tsp. salt clean.
1 tsp. baking powder COOL 15 min. in pan and then turn out on cooling rack and let cool
1/2 cup buttermilk completely.
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.
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

1 1/2 cups flour PREHEAT oven to 350ºF and lightly spray 6 ramekins with cooking spray.
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

1 cup flour PREHEAT oven to 350ºF.
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
1/2 cup raisins
1/3 cup icing sugar, for dusting
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

12 frozen tart shells PREHEAT oven according to package directions for tart shells. Bake
shells according to package directions; set aside to cool. Set oven
3 tbsp. brown sugar
temperature to 400ºF.
1 tbsp. unsalted butter
IN a large heavy pan, combine brown sugar, butter, honey, hot wa-
1 tbsp. wildflower honey ter, ground sage, salt and pepper; bring to a simmer on medium-
1 tbsp. hot water high heat.
ADD pears to hot liquid and cook for 6–8 min. per side or until soft
1 tsp. ground sage
and golden brown. Once cooked, remove from heat and set aside
1/4 tsp. fine sea salt to cool. Reserve liquid for later use.
1/4 tsp. ground black pepper BAKE pancetta on a baking sheet in a 400ºF oven until almost crisp;
4 fresh Bosc pears, peeled and cored set aside to drain on paper towels. Meanwhile, combine cream
cheese and Gorgonzola.
12 pancetta rounds
TO assemble tarts, place 1 tbsp. of the cream cheese filling in each
1/2 cup (1/2 of 250g tub) Philadelphia tart shell; spread to cover bottom of each shell. Cut pears into thick
Whipped Original Cream Cheese Product slices and place gently over the cream cheese mixture; top with
2 oz. (60g) Gorgonzola cheese pancetta rounds.
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

3 Yukon Gold potatoes HEAT oven to 375ºF.
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.
10 fresh chives
1 tbsp. poppy seed
appetizers 31
philadelphia flatbread
with caramelized onions and roast beef
Leeanne Bayley-Hay | RWoP Competition Finalist

1 tsp. chopped fresh rosemary PREHEAT oven to 350ºF.
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
1 flatbread or naan bread (300g)
4 slices thinly sliced roast beef
1/4 cup sliced red Thai chili peppers
1 cup fresh cilantro, chopped
1/4 tsp. freshly ground black pepper,

for garnish
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.

2 pkg. (240g each) ready-to-serve creamy COMBINE prepared risotto, eggs, 1/2 cup bread crumbs, Parmesan
carbonara risotto, prepared according to cheese, rosemary, thyme, salt and pepper until well mixed.
package directions SPREAD remaining bread crumbs onto bottom of a shallow dish; set
2 eggs aside.
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.
what you need

1/2 cup Philadelphia Cream
Cheese
1/2 cup smoked salmon
1/4 cup fresh parsley
1/4 cup chopped walnuts
2 9-in. tortilla wraps (any flavor)
8 asparagus spears (fresh or canned)
1/4 tbsp. capers
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

3 tbsp. extra virgin olive oil, divided HEAT 1 tbsp. of the oil in a large nonstick skillet over medium heat.
Add baguette slices and cook for 2–3 min. on each side or until
12 baguette slices (1/2-in. thick)
golden brown. Remove from skillet and set aside. Wipe skillet clean
125 g (1/2 of 250g pkg.) Philadelphia with a paper towel.
Brick Cream Cheese, softened
STIR the cream cheese with the basil and garlic powder until well
2 tbsp. finely chopped fresh basil combined; reserve. Cut each tomato into 4 (1/4-in.-thick) slices.
1/4 tsp. garlic powder Dip tomatoes in the buttermilk first, followed by the bread crumbs;
gently shake off excess crumbs.
3 small green tomatoes
HEAT 1 tbsp. of the remaining oil in same skillet over medium heat.
1/4 cup buttermilk Add tomatoes, in batches; cook for 3–4 min. on each side or until
1/2 cup dry bread crumbs tomatoes are fork-tender and breading is golden brown, adding up
to 1 tbsp. more oil to skillet if necessary.
SPREAD toasts evenly with the cream cheese mixture, then top
each with a fried green tomato.
Substitute: If you cannot find green tomatoes or want a variation,

use ripened red tomatoes. Just increase the thickness of the slices
to 1/2 in.
36 appetizers
warm philly and chevre
with roasted garlic and cranberry-corn chutney
Marlies Coventry | RWoP Recipe Contest Winner

1/2 cup dried cranberries HEAT oven to 300ºF.
1/4 cup frozen corn, thawed COMBINE cranberries, corn, red onion, jalapeño, sugars, spices, salt
and orange juice in a small saucepan; bring to a boil over medium-
2 tbsp. finely chopped red onion
high heat. Reduce heat to medium-low; cook, stirring occasionally,
1 tbsp. minced jalapeño pepper for 10–15 min. or until thickened. Spoon into serving bowl; set aside.
2 tbsp. each granulated sugar and brown STIR the cheeses together in a small bowl until well blended. Form
sugar into a ball, using moistened hands; roll in the poppy seeds. Place on
a parchment-paper-covered baking sheet.
1/8 tsp. each ground cinnamon and
ground allspice BAKE 12–15 min. or until softened and heated through. (Shape of
cheeseball should remain intact.) Place on a large platter, along
pinch salt
with the bowl of chutney and the roasted garlic. Serve the cheese
1/3 cup orange juice with the roasted garlic paste and chutney on bagel crisps or crack-
1/4 cup Philadelphia Cream Cheese ers, if desired.
Spread
How to Roast a Garlic Bulb: Cut a 1/8-in.-thick slice from the top
1/4 cup crumbled goat cheese of the garlic bulb; discard. Place remaining garlic in the centre of
2 tbsp. poppy seeds a 6-in.-square sheet of foil. Drizzle with 1 tbsp. extra virgin olive oil.
Bring corners of foil together and twist to seal. Bake in a 400ºF oven
1 head roasted garlic (see tip for method)
for 30–40 min. or until garlic cloves are softened to a paste.
appetizers 37
chili lime shrimp cones
Elisa Hendricks | RWoP Recipe Contest Winner

12 mini ice-cream cones PREHEAT oven to 350ºF.
24 wonton wrappers WRAP ice-cream cones in tin foil and place pointed ends up on a
cookie sheet. These are moulds for the wonton cones. Spray generously
1 oz. shrimp, peeled and deveined
with cooking oil.
2 tbsp. butter
CUT 12 wonton wrappers into large triangles and wrap each wonton
2 green onions, finely chopped wrapper around a cone. Spray outside with cooking oil.
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
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

1 tbsp. granulated sugar ADD sugar to warm water in a large bowl. Dissolve yeast into water
1 1/2 cups warm water (100ºF to and let stand for 10 min. or until water is foamy. Meanwhile, in a
110ºF) bowl, stir cream cheese, 1 cup cheddar cheese and garlic powder
until combined.
1 tbsp. quick-rise instant yeast
STIR 3 cups flour and salt into yeast. Using hands, knead the dough
1 pkg. (250g) Philadelphia Brick for 7–10 min. or until no longer sticky, adding up to 1 cup more flour
Cream Cheese, softened if necessary.
1 1/3 cups shredded aged cheddar HEAT oven to 425ºF. Cover a baking sheet with parchment paper.
cheese, divided Divide dough into 12 equal pieces. Roll each piece into a skinny
1 tsp. garlic powder rope, about 9 in. long. With a rolling pin, flatten each rope to form
a rectangle, 2 in. wide by 10 in. long. Spread each rectangle with 2
3–4 cups all-purpose flour, divided tbsp. of the cheese mixture, leaving a slight cheese-free border on
1 tsp. Salt all sides. Top cheese mixture evenly with a row of pepperoni slices.
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
what you need

1 pkg. (250g) Philadelphia Light
Brick Cream Cheese Spread, soft-
ened
2 oz. (60g) blue cheese, crumbled
1 ripe pear, cored, diced
1/2 cup finely chopped walnuts,

divided
2 tbsp. minced red pepper, divided
1/4 tsp. each salt and black pepper
3 heads Belgian endive (need 20

leaves)
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.
Make Ahead: Cheese mixture could

be made several hours ahead and
stored, covered, in the refrigerator.
Bring to room temperature 15 min. be-
fore topping endives and serving.
40 appetizers
black fig tower
with apple-balsamic drizzle
Alyse Raponi | RWoP Recipe Contest Winner

1 tub (250g) Philadelphia Cream STIR cream cheese , thyme, tarragon, salt and pepper together in a
Cheese Spread small bowl until smooth; set aside.
1 tbsp. each coarsely chopped fresh MELT butter in a medium nonstick skillet over medium-high heat.
thyme and tarragon Add sugar and stir until dissolved. Stir in juice and vinegar; bring to
a boil. Reduce heat to medium-low; simmer mixture for 7–10 min. or
1/4 tsp. each salt and freshly ground
until thickened and reduced by half (about 3/4 cup).
black pepper
PLACE figs, cut sides down, in skillet; cook for 1–2 min. to caramel-
1 tbsp. butter
ize. Transfer figs to small bowl and pour cooking liquid into another
1/2 cup packed brown sugar bowl.
1 cup apple juice HEAT oil in a large, deep nonstick skillet over medium-high heat.
Add wonton wrappers, in batches; cook for 3 to 5 sec. on each side
1/2 cup white balsamic vinegar
or until golden and crispy. Remove wrappers from skillet; drain on
6 fresh figs (about 52g each), halved paper towels. Meanwhile, halve the pear lengthwise and remove
1/4 cup canola oil the core; cut each half into 9 thin slices. Allow oil to cool; discard.
SPOON 1 tsp. cream cheese mixture onto the centre of each of 6
1 large ripe pear
serving plates. Top each with 1 wonton wrapper, followed by 3 pear
12 wonton wrappers slices, 1 tbsp. cream cheese mixture, a second wonton wrapper,
another 1 tbsp. cream cheese mixture, 2 fig halves and 2 tbsp. of
the reserved fig cooking liquid.
appetizers 41
eggplant philly
Carolyn Rossiter | RWoP Recipe Contest Winner
what you need

125 g (1/2 of 250g pkg.) Philadelphia
Brick Cream Cheese, cut into 12 slices
1 medium eggplant, cut into 24 thin

slices
1 large egg
1 tbsp. water
1 cup dry bread crumbs
pinch each salt and pepper
1/4 cup extra virgin olive oil, divided
1/2 cup tomato sauce, warmed
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
what you need

1 (397g pkg.) frozen puff pastry,
thawed

1 1/2 cups grated zucchini, finely

chopped
2 tbsp. basil pesto
1 1/2 cups finely chopped cooked

chicken breast
2 tbsp. sundried tomato pesto
2 tbsp. grated Parmesan
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

1 (750g) round sourdough bread loaf HEAT oven to 375ºF.
(could also use pumpernickel or rustic CUT a thin slice off the top of the bread loaf; reserve to use as
Italian loaf) bread bowl lid. Hollow out the loaf, leaving a 1/2-in.-thick shell.
2 pkg. (250g each) Philadelphia Brick (Discard soft bread or set aside to use as suggested in tips below.)
Cream Cheese, softened PULSE cream cheese, cheddar, sour cream, chili powder, hot sauce
2 cups shredded aged cheddar cheese and cumin in a food processor until smooth. Stir in the pickled pep-
pers until well combined; spoon dip into hollowed-out loaf. Top with
1 cup sour cream
reserved bread lid, then wrap bread bowl tightly in foil.
2 tsp. chili powder BAKE directly on centre oven rack for 45 min. or until dip is hot.
2 tsp. hot pepper sauce Meanwhile, take 1 pepper strip of each colour and finely chop;
combine with green onions.
1 tsp. ground cumin
REMOVE foil and lid carefully from bread bowl. Stir dip gently and
1/3 cup finely chopped hot pickled
garnish with green onion mixture. Transfer bread bowl (with lid) to
pepper rings
platter and surround with remaining pepper strips for dipping.
1 each orange, red, yellow and green
pepper, cut into strips
2 tbsp. finely chopped green onion
appetizers 45
elise copps-smith
side dish host
When I submitted my first video to Real Women of Philadelphia I knew

I was taking a risk. Fear of embarrassment, failure and regret has held me
back in the past, but when I heard about the casting competition I knew I had to
enter. I saw Anna Olson on TV and thought, “I am the woman she is talking about!”
Taking a chance on my talent and myself was one of the best choices I have ever
made.
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

4 cups fresh cauliflower, chopped PREHEAT broiler (500ºF).
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
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.
1/2 cup chopped fresh parsley Gnocchi:

1 green onion, chopped COOK potatoes until tender; drain. Using a ricer, rice potatoes into
1/4 cup fresh lemon juice a mixing bowl; mix in flour, egg, 3 reserved Herb and Veggie Cream
Cheese Flavour Bursts and salt until well blended.
1/4 cup chopped red peppers
ROLL mixture out into a sausage-type long roll on a floured board;
1 tbsp. chopped yellow onions cut into 1-in. lengths.
3 drops hot pepper sauce DROP gnocchi into a pot of rapidly boiling water and cook for 4–5
salt and pepper, to taste min. or until done. Drain, then cover to keep warm.
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
what you need

1/2 cup capellini noodles, broken
into bite-size pieces
2 3/4 cups chicken broth
1 tub (250g) Philadelphia Chive &

Onion Cream Cheese Product
1 tbsp. extra virgin olive oil
3 large garlic cloves, minced
1 cup basmati rice, uncooked
1/4 tsp. salt
1/4 cup unsalted roasted pistachios
1 tbsp. thinly sliced fresh chives
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

2 portobello mushrooms REMOVE stems from mushrooms; reserve for another use. Using a
1/2 cup dry white vermouth spoon, gently clean out the gills of the mushrooms, being careful
not to break the mushrooms. Place mushrooms, gill sides down, in
2 tbsp. balsamic vinegar
a shallow dish.
2 tbsp. roasted garlic-infused olive oil
COMBINE vermouth, balsamic vinegar, roasted garlic olive oil and
2 cloves garlic, crushed garlic; pour over mushrooms. Toss to coat. Marinate for 15–30 min.,
3 tbsp. goat cheese stirring occasionally.
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
what you need

1 pkg. (750g) refrigerated pizza dough
1/2 cup tomato sauce

Brick Cream Cheese, cut into small cubes
1/2 cup shredded mozzarella
make it
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
what you need

1 cup diced red onion
1 cup diced portobello mushroom
1 cup diced green pepper
1 tsp. minced garlic
1/4 cup Philadelphia Herb & Garlic

Cream Cheese Spread
1/2 cup dry bread crumbs

pinch each salt and black pepper
6 medium vine-ripened tomatoes
1/2 cup shredded mozzarella
make it
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.
Serving Suggestion: Serve this great side

with grilled steaks or chicken breasts.
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.
what you need

2 Chinese eggplants (200g each)
2 tbsp. extra virgin olive oil, divided
1/2 cup (1/2 of 250g tub)

Philadelphia Roasted Red Pepper
Cream Cheese
Product
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan
1/4 cup chopped black olives
2 tbsp. finely chopped fresh parsley
8 slices prosciutto (18g each)
make it
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.

1 French bread loaf (765g), cut into HEAT oven to 350ºF.
1-in. cubes COAT a 13x9-in. baking dish lightly with cooking spray. Spread
3 tbsp. unsalted butter cubed bread out in a single layer on a large baking sheet; bake for
5–7 min. to dry out slightly. Transfer to a wire rack; cool.
4 cups finely chopped Vidalia onions
(about 2 medium) MEANWHILE, melt butter in a large nonstick skillet over medium-high
heat. Add onions, sugar and salt; cook, stirring frequently to prevent
1 tsp. each granulated sugar and
burning, for 10–12 min. or until onions soften and caramelize. Add
kosher salt
sherry; stir for 1 min. to deglaze skillet. Remove from heat; reserve.
2 tbsp. dry sherry BEAT cream cheese, cream, mustard, thyme and pepper in a large
1 pkg. (250g) Philadelphia Brick bowl with mixer on low speed for 1–2 min. or until very smooth. Add
Cream Cheese, softened eggs, one at a time, mixing after each just until incorporated.
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
2 cups shredded Gruyère cheese
side dishes 59
philly quinoa casserole
Lisa McBay | RWoP Recipe Contest Winner

1 cup quinoa PREPARE quinoa according to package directions. Let stand for
15 min. before proceeding with recipe.
1 tub (250g) Philadelphia Cream
Cheese Spread HEAT oven to 350ºF. Lightly coat an 8-in. square baking dish with
cooking spray.
1/4 cup grated Parmesan
ADD the cream cheese spread, Parmesan, green pepper, jala-
1 cup finely chopped green pepper
peño, onion, cilantro, lime juice, parsley and 1/4 cup of the bread
1/4 cup diced jalapeño pepper crumbs to the quinoa; stir gently to combine. Transfer to the pre-
pared baking dish. Sprinkle remaining bread crumbs on top.
1/4 cup finely chopped red onion
BAKE for 25–30 min. or until heated through. Change heat to broil.
3 tbsp. finely chopped fresh cilantro
Transfer dish to top oven rack and broil for 2–3 min. or until golden
3 tbsp. fresh lime juice brown.
Note: For less heat, reduce jalapeño from 1/4 cup to 2 tbsp.
1/2 cup dry bread crumbs, divided
60 side dishes
italiano philly muffins
Maria Morelli | RWoP Recipe Contest Winner

2 1/2 cups all-purpose flour HEAT oven to 350ºF.
2 1/2 tbsp. granulated sugar COAT a regular 12-cup muffin pan lightly with cooking spray. Mix
2 tsp. baking powder flour, sugar, baking powder, baking soda, salt and oregano togeth-
er in a large bowl. Stir in 2 cups of the cheddar, the green onion,
1/2 tsp. each baking soda and salt
sundried tomatoes, pepperoni and basil.
1/2 tsp. dried oregano leaves
WHISK the buttermilk with the oil, egg and garlic; pour into flour mix-
2 1/2 cups shredded aged cheddar ture and stir just until combined. Spoon evenly into the 12 prepared
cheese, divided muffin pan cups.
1/2 cup chopped green onion MIX remaining cheddar with the cream cheese spread until well
1/4 cup finely chopped oil-packed combined. Spoon 1 level tbsp. over batter in each muffin cup; press
sundried tomatoes, blotted with paper in lightly to keep from falling off.
towel to remove excess oil BAKE for 20–25 min. or until a toothpick inserted into muffin centres
1/4 cup chopped pepperoni comes out clean. Cool 10 min. before serving.
1 tbsp. finely chopped fresh basil
1 1/2 cups buttermilk
1/3 cup vegetable oil
1 large egg
1/2 cup (1/2 of 250g tub) Philadelphia

Cream Cheese Spread
side dishes 61
zucchini potato latkes
Marisa Raponi | RWoP Recipe Contest Winner

4 cups shredded zucchini, squeezed dry COMBINE zucchini, potatoes, onion, cracker crumbs, fresh herbs,
dried herbs, salt, pepper and egg together in a large bowl. Roll into
3 cups shredded potatoes, squeezed dry
12 balls, using 1/2 cup of the vegetable mixture for each ball. Press
1 cup finely chopped onion 1 tsp. cream cheese product into centre of each ball; flatten into
1 cup cracker crumbs patty. Reserve remaining cream cheese for later use.
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
1/4 cup vegetable oil, divided
62 side dishes
my philly peppers
Diana Taylor | RWoP Recipe Contest Winner
what you need

2 yellow or red sweet Cubanelle
peppers (150g each)
4 tsp. extra virgin olive oil, divided

Cream Cheese Spread
1 large egg
2 tbsp. Italian-style bread crumbs
1/4 tsp. salt
1 tbsp. chopped fresh parsley
make it
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.

1 tub (250g) Philadelphia Light Cream HEAT oven to 350ºF.
Cheese Spread COAT an 8-in. square baking pan lightly with cooking spray. Stir the
2 tbsp. 25%-less-sodium chicken broth, cream cheese spread, chicken broth, taco seasoning, salt and
warmed black pepper together in a small bowl until smooth; divide into 2
equal portions and set aside.
1 tsp. taco seasoning mix
LINE the bottom and sides of the prepared pan with 1/2 the pota-
1/2 tsp. each kosher salt and freshly
toes. Top with 1/2 each of the red pepper, green onion and jala-
ground black pepper
peño pepper. Spread 1 portion of the cream cheese mixture evenly
6 cups thinly sliced peeled russet potatoes over the entire surface. Sprinkle with 1/2 the shredded cheese.
(about 3 large) REPEAT all layers except for the shredded cheese. Top cream
1 cup diced red pepper cheese layer with crushed tortilla chips, followed by the remaining
shredded cheese. Cover pan with foil lightly coated with cooking
1/2 cup chopped green onion
spray.
2 tbsp. minced jalapeño pepper
BAKE for 1 hr. Uncover and bake for 30 min. or until golden brown
1 cup Kraft 3 Cheese Mexicana Finely and bubbly. Let stand for 10 min. Cut into 6 slices and serve topped
Shredded Cheese with sour cream and cilantro.
1 cup coarsely crushed tortilla chips
1/2 cup sour cream
1/4 cup finely chopped fresh cilantro
64 side dishes
confetti corn muffins
with chili philly frosting
Marlies Coventry Community Choice

3/4 cup each cornmeal and HEAT oven to 400ºF.
all-purpose flour
COAT 30 mini muffin-pan cups lightly with cooking spray. Mix corn-
2 tbsp. granulated sugar meal, flour, sugar, baking powder and salt together in a large bowl;
1 tbsp. baking powder reserve. Heat oil in a large nonstick skillet over medium heat. Add red
pepper and green onion; cook, stirring occasionally, for 3–5 min. or
1 tsp. salt
until vegetables are tender.
1/4 cup vegetable oil
REMOVE skillet from heat; stir in corn, milk and egg until well com-
1/2 cup diced red pepper bined. Add to cornmeal mixture; stir just until batter comes together.
1/3 cup finely chopped green onion Spoon approx. 2 tbsp. batter into each prepared muffin-pan cup.
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.
1 tbsp. finely chopped fresh cilantro

2 tsp. fresh lemon juice
1/8 tsp. chili flakes
pinch each salt, pepper, cayenne and
ground cumin
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

3 tbsp. extra virgin olive oil, divided PREHEAT oven to 425º F.
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
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
what you need

2 cups vegetable oil for frying
1 cup flour, divided
4 small trout fillets (1 lb./450g),

skin removed
2 eggs
1/2 cup water
1 tub (250g) Philadelphia Herb &

Garlic Cream Cheese Spread
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

2 tbsp. olive oil PREHEAT oven to 350ºF.
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
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
what you need

1 L vegetable stock
1 cup fine cornmeal
3/4 cup milk

Cream Cheese, cubed
3 tbsp. dried basil leaves
3 tbsp. dried chives
Dash ground nutmeg

3 cups pasta sauce
1/4 cup Kraft 100% Parmesan

Grated Cheese
make it
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

6 small boneless skinless chicken breasts HEAT lightly greased barbecue to medium heat.
(1 1/2 lb./675g) PLACE chicken breasts between 2 large sheets of parchment
1/3 cup barbecue sauce paper. Pound with rolling pin to slightly flatten. Combine barbecue
sauce and jam; divide in half. Drizzle oil evenly over the chicken
2 tbsp. apricot jam
breasts; season with salt and pepper.
GRILL chicken 5–7 min. on each side or until done (170ºF), brushing
1/4 tsp. kosher salt chicken with 1/2 of the barbecue sauce mixture for the last 3 min.
of the grilling time.
REMOVE chicken from barbecue. Use a second brush to slather
1 tub (150g) Philadelphia Whipped
the reserved 1/2 of the barbecue sauce mixture evenly over the
Original Cream Cheese Product
chicken.
3 tbsp. each finely chopped fresh chives
COMBINE the cream cheese product, chives and parsley. Serve
and fresh parsley
chicken topped with the cream cheese mixture and tomatoes.
2 small plum tomatoes, each cut into 6
rounds
entrées 75
sweet paprika chicken
with creamy sauce
Lily Erlic | RWoP Recipe Contest Winner

1 tbsp. paprika HEAT oven to 350ºF.
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
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
1 tsp. finely chopped fresh thyme
entrées 77
creamy buffalo
chicken “sangwiches”
Kathy Foster | RWoP Recipe Contest Winner
what you need

1/2 cup shredded aged cheddar cheese
2 tbsp. crumbled blue cheese
1/4 cup hot pepper sauce
2 tbsp. each ranch dressing and mild

salsa

breasts (1 lb./450g)
4 kaiser rolls, halved
1 tomato, cut into 8 thin slices
4 romaine lettuce leaves
make it
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

330 g fettuccine COOK fettuccine according to package directions for al dente
pasta. Meanwhile, heat oil in a large nonstick skillet over medium-
2 tsp. extra virgin olive oil
high heat. Add onions, shallot and Creole seasoning; cook, stirring
1 cup diced onion occasionally, for 2–3 min. or until onions soften.
1/4 cup thinly sliced shallot STIR the ham, peas and garlic into the onion mixture and cook for 2
1 tbsp. Creole seasoning min. Add the cream and cream cheese spread; stir for 2–3 min. or
until cream cheese is melted and sauce is smooth. Bring to a gentle
1 1/2 cups diced ham steak boil; reduce heat to medium-low and simmer sauce for 2 min. or
1 cup frozen peas until thickened.
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
6 tbsp. grated Parmesan
1/4 cup finely chopped fresh parsley
entrées 79
creamy seafood lasagna
Glenda Gerrard | RWoP Recipe Contest Winner

6 large sea scallops (140g) HEAT oven to 350ºF.
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
until well combined.
1 tsp. dried basil leaves
MIX spinach with the cottage cheese and egg.
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
1 cup low-fat cottage cheese

1 large egg, whisked
8 oven-ready lasagna noodles (170g)
1 pkg. (380g) Kraft 4 Cheese Italiano

Shredded Cheese
entrées 81
creamy roasted
red pepper penne
Christine Korosec | RWoP Recipe Contest Winner

3 red peppers, cut into 1-in.-wide strips HEAT oven to 400ºF.
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.

1/4 cup frozen chopped spinach, thawed, PULSE the spinach, onion, 1 tbsp. of the Parmesan, seasoned salt
squeezed dry and cayenne together in a food processor until well blended. Add
1/2 cup of the cream cheese spread and the ricotta; pulse until
1/4 cup finely chopped red onion
smooth.
5 tbsp. grated Parmesan, divided
PLACE dumpling wrappers in single layer on clean work surface. Top
1 tsp. seasoned salt each with about 1 3/4 tsp. of the spinach filling. Lightly brush edges
1/2 tsp. cayenne pepper of wrappers with water, then fold in half; press edges together with
tines of fork to seal. Place on parchment-paper-covered baking
3/4 cup (3/4 of 250g tub) Philadelphia sheet.
Cream Cheese Spread, divided
BRING a large saucepan of water to a medium boil. Meanwhile,
1/4 cup ricotta cheese melt butter in a large, deep nonstick skillet on medium-high heat.
28 round dumpling or wonton wrappers Add the table cream and remaining 1/4 cup cream cheese to
melted butter; cook, stirring frequently, for 2–3 min. or until cream
1/4 cup butter cheese is melted and sauce is well blended. Reduce heat to low;
1 1/2 cups table cream (18% milk fat) cook, stirring occasionally, until thickened.
ADD prepared agnolotti, in batches if necessary, to the boiling
water; cook for 2–3 min. or until agnolotti float to the top.
STIR remaining Parmesan into sauce. Use slotted spoon to transfer
agnolotti to the sauce. Gently spoon sauce over agnolotti. (Do not
stir since agnolotti are delicate.) Serve immediately.
entrées 83
grilled mediterranean pizza
Sarah Reynolds | RWoP Recipe Contest Winner
what you need

1 pkg. (750g) refrigerated pizza
dough, divided into 4 equal pieces
1/4 cup sundried tomato pesto
2 cups sliced tomatoes, blotted

with paper towel to remove excess
moisture
1 cup small broccoli florets
125 g (1/2 of 250g pkg.)

Philadelphia Light Brick Cream
Cheese Spread, cut into small cubes
1/2 cup halved pitted black olives
1/4 cup slivered fresh basil leaves
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

1 tbsp. extra virgin olive oil HEAT oil in a large nonstick skillet over medium-high heat. Add
pork slices; cook for 2–3 min. or until no longer pink. Using a slotted
1 lb. (450g) thinly sliced boneless
spoon, transfer pork to a large plate; set aside.
pork loin chops
ADD mushrooms, onion, garlic, dried herbs, salt and pepper to the
4 cups sliced white mushrooms
same skillet; cook, stirring frequently, for 3–5 min. or until vegetables
1/2 cup chopped onion are golden brown and softened. Deglaze skillet with Worcestershire
1 tsp. minced garlic sauce, stirring to incorporate browned bits into mushroom mixture.
REDUCE heat to medium-low; stir in the water, soup and cream
1/4 tsp. dried rosemary leaves
cheese spread and cook for 2–3 min. or until cheese is melted
1/4 tsp. dried thyme leaves and sauce is smooth.
1/4 tsp. each salt and black pepper ADD the reserved pork slices to the skillet and simmer mixture for
1 tbsp. Worcestershire sauce 25–30 min. or until heated through and thickened, stirring in peas
during the last 10 min. of the cooking time.
1 cup water
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.
3 tbsp. Philadelphia Herb & Garlic

Cream Cheese Spread
1 cup frozen peas
entrées 85
dinner pie
Maaike Campbell | RWoP Recipe Contest Winner Community Choice Winner

1 lb. (450g) extra-lean ground beef HEAT oven to 350ºF.
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
It was a sunny spring afternoon when my children and I were

driving home, listening to the radio. Ordinarily, our van is so full of
conversation and chattering children that I don’t pay attention to the on-air person-
alities in between the music. However, in a rare moment of quiet, we listened as the
host talked about a conversation he’d had with Anna Olson that morning. He raved
about an upcoming opportunity to film cooking videos to win a hosting position with
Kraft Canada Inc.’s Real Women of Philadelphia. Immediately my children caught
the excitement. “We have to check that out!” “Can you imagine if you won, Mom?”
“I could do all the filming!” “What would we do with the winnings?” “What could we
make to enter?” “We could enter every week!”
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.
Then it happened: I was named a finalist for my Deep-Fried Cheesecake! Sud-

denly, our far-off dream was becoming a reality and the possibility of hosting such
an incredible group of home cooks was coming closer. The trip to Toronto took me
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

2 pkg. (250g each) Philadelphia Brick HEAT oven to 375ºF.
Cream Cheese, at room temperature SPRAY a 12-cup muffin pan lightly with cooking spray.
1 2/3 cups granulated sugar, divided BEAT cream cheese, 2/3 cup sugar, eggs, lemon juice and vanilla in
2 eggs large bowl with mixer until well blended; spoon into prepared muffin
cups. Bake for 20–25 min. or until golden brown around edges and
2 tbsp. lemon juice
set in centres. Remove from oven and let stand 5 min.
1 tsp. pure vanilla extract HEAT oil in heavy skillet to 350ºF. Meanwhile, combine remaining
2 cups vegetable oil, for frying sugar with cinnamon; set aside.
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.

Meringue Cookies Cheesy Lemon Sauce PREHEAT oven to 300ºF.
1 egg white 1 box (212g) lemon
pie filling Meringue: Beat egg white, cream of tartar and vanilla with mixer
1/4 tsp. cream of
until foamy. Slowly add the granulated sugar while beating until
tartar
Crepes stiff peaks form. Drop heaping teaspoonfuls of the egg white
1/4 tsp. vanilla extract mixture onto parchment-covered baking sheet. Bake for 25–30
1 cup flour
min. or until firm to the touch.
1/3 cup granulated
2 eggs
sugar
1/2 cup milk Filling: Mix half the cream cheese, icing sugar, lemon zest and
juice until thoroughly blended; gently fold in whipped cream.
Cream Cheese Filling 1/2 cup water Refrigerate until ready to assemble crepes.
1 pkg. (250g)
2 tbsp. butter, melted
Philadelphia Brick Lemon Sauce: Prepare pie filling according to package direc-
Cream Cheese, 1/4 tsp. salt
tions, omitting the butter. While hot, whisk in half the remaining
softened and divided cream cheese. Refrigerate until ready to use.
3/4 cup icing sugar
Crepes: In a large bowl, whisk together flour and eggs; gradu-
zest and juice from ally add the milk, water, butter and salt, whisking until mixture is
1 lemon smooth. Heat a small skillet on high and spray with cooking spray.
1/2 cup whipping Pour 1/4 cup batter into pan; swirl to evenly coat the inside of
cream, whipped pan. Cook crepe until loose and browned on the bottom. Turn
over and cook other side. Spoon 2 tbsp. cream cheese filling
onto each crepe, then roll up. Top with creamy lemon sauce.
Garnish each with a meringue cookie.
desserts 93
chocolate philly soufflé cake
Kristen Eppich | RWoP Competition Finalist

170 g semi-sweet baking chocolate, PREHEAT oven to 400ºF, positioning rack in lower third of oven.
chopped GREASE the inside of a 9-in. springform pan. Cover the bottom with
1/4 cup unsalted butter parchment paper. Set aside. Place chocolate, butter and cream
cheese in a medium microwaveable bowl. Microwave on medium-
high approximately 3 min. or until all ingredients are melted, stirring
halfway through. Remove from microwave and whisk together to
6 egg whites blend. Set aside.
3/4 cup granulated sugar, divided PLACE egg whites in a large mixer bowl; beat on medium-high ap-
proximately 2–3 min. or until soft peaks form. Gradually add 1/4 cup
4 egg yolks
granulated sugar, beating 3 min. or until whites are glossy and form stiff
2 tsp. pure vanilla extract peaks. Set aside.
1 tsp. instant espresso powder PLACE yolks in a separate mixing bowl and add remaining granulated
2 tbsp. icing sugar sugar. Beat on high 2 min. or until yolks are pale in colour, thick and
fluffy. Stir in vanilla and espresso powder.
ADD Chocolate mixture to the egg yolks and gently fold egg whites
into the chocolate-yolk mixture until just mixed. Pour into prepared pan.
REDUCE oven temperature to 350ºF. Place pan in oven and bake 40–45
min. or until soufflé is crisp on top and a skewer inserted into the centre
comes out with a few crumbs on it. Remove cake from oven and allow
to cool to room temperature. (The cake will sink slightly in the centre.)
PLACE cake on serving plate and dust with icing sugar.
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.

125 g (1/2 of 250g pkg.) Philadelphia PREHEAT oven to 350ºF.
Brick Cream Cheese, softened BEAT together cream cheese, ricotta, granulated sugar, honey,
1 cup ricotta cheese cinnamon, nutmeg and vanilla until well blended. Stir in apricots;
set aside.
2 tbsp. granulated sugar
FAN out the entire contents of the phyllo package on counter and
2 tbsp. honey
brush one side with melted butter. Roll up into a log shape. Cut
1/8 tsp. ground cinnamon crosswise into 12 puck-shaped pieces. Cover with a damp cloth.
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.
what you need

1 1/4 cups Honey Maid Graham
Crumbs
1/4 cup unsalted butter, melted

3/4 cup Kraft Crunchy Peanut Butter
1 cup icing sugar
2 cups thawed Cool Whip whipped

topping
1 chocolate-covered toffee bar

(39g), chopped
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.
Shortcut: Use a prepared Honey Maid

Graham Pie Crust to make this already
quick-to-prepare recipe even faster.
desserts 97
sandwich cookies
Mandy Cmoc | RWoP Recipe Contest Winner

1 pkg. (250g) Philadelphia Brick HEAT oven to 350ºF.
Cream Cheese, softened BEAT the cream cheese, icing sugar, milk and vanilla together in
2 cups icing sugar a large bowl with mixer on high speed for 1–2 min. or until smooth;
cover and chill in the refrigerator until ready to use.
1/4 cup milk
STIR the cake mixes, oil and eggs together in a large bowl until a
1 tsp. vanilla
smooth but thick cookie batter forms. (This could also be done with
2 pkg. (515g each) German the mixer.) Roll 1 tbsp. cookie dough into a ball and place on a
chocolate cake mix parchment-paper-covered baking sheet, allowing for a 1-in. space
between cookies. Repeat with remaining dough to make 80 balls.
2/3 cup canola oil
BAKE cookies, in batches, on 2 centre oven racks for 10 min. Cool
4 large eggs
on baking sheets for 5 min.; transfer cookies to wire racks and let
stand until completely cooled.
SPREAD 1 tbsp. of the icing onto the bottom of each of 40 cookies;
top with 1 of the remaining cookies, bottom side down.
Make Ahead: Cookies can be baked ahead of time, cooled and

stored in a cookie tin up to 24 hr. Icing can also be prepared ahead
of time and stored, covered, in the refrigerator up to 24 hr. When
ready to serve, simply fill the cookies with the icing as directed to
make the sandwich cookies.
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.
what you need

2 1/2 cups Oreo Baking Crumbs,
divided
1/2 cup unsalted butter, melted, divided

1 cup sour cream
1 tsp. vanilla
3 cups miniature marshmallows
1 can (540 mL) cherry pie filling
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

3 cups icing sugar, divided SIFT 1 1/2 cups of the icing sugar, the ground almonds and cocoa
powder into a large bowl; stir.
1 1/2 cups ground almonds
BEAT the egg whites, 1/2 tsp. vanilla, the food colouring paste
1 tbsp. unsweetened cocoa powder
and salt in a large bowl with mixer on high speed for 1 min. or until
3 large egg whites foamy. Add the granulated sugar, 1 tbsp. at a time, and beat on
1 tsp. vanilla, divided high speed until medium-stiff, glossy peaks form.
FOLD the icing sugar mixture gently into the egg whites until com-
1/2 tsp. red food colouring paste
pletely incorporated. Drop 1 tbsp. of the egg white mixture, 2 in.
pinch salt apart, onto parchment-covered baking sheets; spread each into a
1/4 cup granulated sugar 1 1/2-in. circle. (You should have 40 circles.) Let stand for 20 min.
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

1 frozen pre-rolled puff pastry sheet HEAT oven to 350ºF.
(about 450g/14x10 in.), thawed COVER a large baking sheet with parchment paper. Place pastry on
1/2 cup (1/2 of 250g tub) Philadelphia prepared baking sheet. Stir the cream cheese spread, brown sugar
Cream Cheese Spread and vanilla together in a small bowl until smooth. Spread the mixture
lengthwise down the centre of the pastry sheet, leaving 3-in. borders
3 tbsp. brown sugar
on both long sides of pastry.
1 tsp. vanilla
PLACE peach slices directly on cream cheese mixture in 2 side-by-side
2 large peaches, peeled, sliced rows, overlapping slightly. At an angle, slice each pastry border into 9
(about 3 cups) (1-in.-wide) strips. Alternating from each side, fold the 1-in. strips over
the peaches to resemble a braid. Whisk egg with water until blended;
1 large egg
brush over pastry.
1 tbsp. water
BAKE 40 min. or until golden brown. Remove from oven; drizzle pastry
2 tsp. unsalted butter, melted with melted butter, then sprinkle with granulated sugar. Let stand 10
2 tsp. granulated sugar min. or cool to room temperature. Slice and serve.
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.
what you need

1 pkg. (6-serving size) vanilla instant
pudding
3 cups 2% milk
3/4 cup chunky peanut butter

Brick Cream Cheese
2 cups thawed Cool Whip whipped

topping
14 large ladyfingers
1 cup rum
1 cup thinly sliced banana (about 1 large

banana)
1 dark or milk chocolate bar (42g),

finely grated
1/2 cup sliced or chopped strawberries
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
what you need

1 1/2 cups graham wafer crumbs
3/4 cup all-purpose flour
1/3 cup packed brown sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter, melted
1/2 cup (1/2 of 250g tub)

1 can (300 mL) sweetened
condensed milk
1 tbsp. lemon zest
make it
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

1/2 cup whole wheat flour HEAT oven to 425ºF.
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.
what you need

1/2 cup mashed ripe banana
1/2 cup (1/2 of 250g tub)
1 cup orange juice
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.
Substitute: Try recipe with apple, pineap-

ple or carrot juice instead of the orange
juice.
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.
what you need

1 pkg. (250g) Philadelphia Light Brick
1 cup unsalted butter, at room

temperature
2 cups all-purpose flour
1 cup no-sugar-added apricot jam
1 cup coarsely chopped walnuts
1 large egg
1 tbsp. water
make it
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

1 cup unsalted butter HEAT oven to 350ºF.
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.
1. CONCEPT: It takes a lot of discussion and debate to decide on the theme of a

cookbook, and to determine who will want to cook from it and to ultimately give
them a reason why to cook from it. In the case of the Real Women of Philadelphia
Canada Community Cookbook, the idea was the simple part—the work was yet
to come.
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.
5. PRINTING AND DISTRIBUTION: Of course, what is the point of a cookbook unless

it is in people’s hands? It takes one team of people to print, bind and box up the
books, and another to ship it and get it out to people by whatever means necessary.
Having authored seven cookbooks to date, I am constantly amazed and humbled by

the fact that I am not alone in the creation of a book, so I extend my congratulations
to any and all that had some hand in pulling this meaningful and special collection
together.
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
© 2012 Kraft Foods

All rights reserved.
Designed by Kraft Canada. 95 Moatfield Drive, Toronto, ON M3B 3L6
For inquiries regarding this book, contact Kraft Foods Global, Inc.
at 1-800-634-1984
PHILADELPHIA, PHILLY and REAL WOMEN OF PHILADELPHIA are trademarks of Kraft Foods.

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The Cookbook

A collection of simple and delicious recipes

Anna Olson, RWoP host introduction.............................................................................................. 4

Angela Amati, appetizer host introduction................................................................................. 28

Elise Copps-Smith, side dish host introduction............................................................................. 48

Lyndsay Wells, entrée host introduction....................................................................................... 68

Laurie Pearson, dessert host introduction.................................................................................... 90

the ingredients of a good cookbook, by Anna Olson............................................................. 110

a note to the recipe contributors

To those who earned the opportunity for their recipe to

a note to the reader

what you need

1 can (170g) chunk crab meat,

1/4 cup mayonnaise

2 green onions, thinly sliced

what you need make it

1 tbsp. lemon juice, divided

2 cups cooked salmon, or 2 cans boneless

what you need

1 cup dried figs, chopped

1 cup walnuts, chopped

1/2 cup wildflower honey

1/4 tsp. each salt and black pepper

6 sheets phyllo pastry

1 cup unsalted butter, melted

what you need

1 cup cubed mango

1 red pepper, diced

1/4 cup fresh cilantro, chopped

juice of 2 limes, divided

1 tsp. canola oil

1 lb./450g medium shrimp, peeled and

1 tbsp. crushed gingerroot

2 tbsp. crushed lemongrass

1 pkg. (250g) Philadelphia Brick

black pepper to taste

what you need make it

what you need

1/2 cup 1% milk

2 tsp. lemon zest, finely grated

1/4 cup fresh chives, finely chopped

1 lb. fresh asparagus, washed and

Make Ahead: Blanch asparagus as

what you need

1/2 cup (1/2 of 250g tub)

1/2 cup grated sharp white cheddar

1/4 cup grated Asiago cheese

what you need make it

what you need

1/2 cup unsalted butter

1/2 cup (125 mL) all-purpose flour

1/8 tsp. (.5 mL) ground nutmeg

1 pkg. (250g tub) Philadelphia

1 1/2 cups cheddar cheese, grated

1/2 cup (125 mL) dried bread crumbs

Baked Version: For a baked version, spoon

what you need

4 small boneless skinless chicken

1/3 cup 25%-less-sodium chicken

1/4 cup (1/2 of 250g tub)

1 red pepper, julienned (optional)

Optional: After adding cream cheese,

Serving Suggestion: Serve with hot