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This is a great recipe for a dinner party appetizer, everyone will love it! Remember some store-bought pestos are just as good as homemade. Try spreading a thin layer of prepared pesto over the cream cheese and top it off with grated mozzarella. Feel free to add your own variations to fit your personal taste!

3 cups fresh basil leaves, washed, dried

1/3 cup KRAFT Classic Italian Vinaigrette Dressing

1/3 cup KRAFT 100% Grated Parmesan Cheese

32 baguette slices (1/4-inch thick), toasted

1 container (8 oz.) PHILADELPHIA Cream Cheese Spread

1/4 cup KRAFT 100% Grated Parmesan Cheese

PLACE basil leaves, dressing and 1/3 cup Parmesan cheese in food processor or blender container; cover. Process until well blended.

SPREAD baguette slices evenly with cream cheese spread, then with pesto mixture.

SPRINKLE evenly with 1/4 cup Parmesan cheese.

This is very easy-to-make party dip. Try adding hot sauce or horseradish to kick up the flavor. The added spiciness is perfect with the mellowness of the cream cheese.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4 lb. cooked shrimp, chopped (about 2 cups)

3/4 cup KRAFT Cocktail Sauce

1/4 cup KRAFT Shredded Parmesan Cheese

1/4 cup sliced green onions

SPREAD cream cheese onto bottom of 9-inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese.

SPRINKLE with Parmesan cheese and onions.

SERVE with WHEAT THINS Snack Crackers.

This fruit tart has a wonderful! Trying using pure maple syrup in place of the sugar, it will make the recipe very moist! You can also use various berries and peaches as the fruit. Perfect for brunches and desserts!

1-1/2 cups flour

1/2 cup (1 stick) butter, softened

1/2 cup (1/2 of 8-oz. container) PHILADELPHIA Cream Cheese Spread

4 medium plums, thinly sliced

2 medium nectarines, thinly sliced

1/3 cup sugar

1 tsp. ground ginger

1 Tbsp. cornstarch

1/3 cup apricot jam

PLACE flour, butter and cream cheese in food processor container; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.

PREHEAT oven to 400°F. Place pastry on lightly floured surface; roll out to 12-inch circle. Place on lightly greased baking sheet; set aside. Toss fruit with sugar, ginger and cornstarch. Arrange decorativly over crust to within 2 inches of edge of crust. Fold edge of crust over fruit.

BAKE 30 min. Remove from oven; spread fruit with jam. Serve warm or at room temperature.

These shrimp cocktail bites look amazing when you serve them! Trying making the dip on a platter and then spread onto crackers just before serving, otherwise the crackers may get soggy. Frozen shrimp can also be used to prepare these!

16 Holiday RITZ Crackers

1/3 cup PHILADELPHIA Whipped Cream Cheese Spread

1/3 cup KRAFT Cocktail Sauce

16 cleaned large fresh shrimp, cooked

1/3 cup finely chopped green onions

SPREAD each cracker with 1 tsp. of the cream cheese spread.

TOP evenly with the cocktail sauce, shrimp and onions.

Kids will love decorating, serving and eating this yummy snowman! An adult can spread the cream cheese and form the snowman. A very cute holiday treat.

3 RITZ Crackers

1 Tbsp. PHILADELPHIA Cream Cheese Spread

2 small pieces HONEY MAID Chocolate Grahams

2 small pretzel sticks

5 currants or small raisins

1 small piece carrot

1 strip apple peel

SPREAD RITZ Crackers evenly with cream cheese spread; place on work surface, with crackers overlapping slightly to form a snowman shape. Top with graham pieces for the "hat."

DECORATE with pretzel sticks for the "arms," currants for the "eyes" and "buttons," carrot piece for the "nose" and apple peel for the "scarf."

Each 2-Tbsp. serving of this spicy spread packs a flavor punch. If you're looking to spice up an upcoming holiday party try adding 1 tsp. hot pepper sauce to the cream cheese mixture before shaping!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg. (8 oz.) KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

2 Tbsp. GREY POUPON Dijon Mustard

2 Tbsp. canned chopped green chilies

1/3 cup PLANTERS Sliced Almonds, toasted

RITZ Crackers

PLACE cream cheese, shredded cheese and mustard in food processor or blender; cover. Process until well blended. Stir in chilies.

PLACE on sheet of waxed paper; shape into 4-inch oval to resemble a pinecone. Insert almonds in rows to completely cover cream cheese mixture. Place on serving plate; cover.

REFRIGERATE at least 2 hours or up to 5 days. Let stand at room temperature 15 min. before serving with the crackers.

Cherries in the snow is a delightful dessert to serve at your next holiday party. Everyone is sure to love this deliciously decadent treat. For a low fat option use Philly Neufchatel Cheese and Cool Whip Lite!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

1 can (20 oz.) cherry pie filling, divided

MIX cream cheese and sugar until smooth. Gently stir in whipped topping.

LAYER heaping 2 Tbsp. cream cheese mixture and 2 Tbsp. pie filling in each of 8 stemmed glasses or dessert dishes. Repeat layers.

This is one of the most delicious Christmas desserts ever! Try using chocolate graham crackers for the crust, so yummy. To create an icicle effect on top of cheesecake, spoon the whipped topping into a resealable plastic bag. Snip one of the corners off bottom of bag. Squeeze topping out to form soft peaks on top of cake.

1 cup HONEY MAID Graham Cracker Crumbs

3/4 cup plus 3 Tbsp. sugar, divided

3 Tbsp. butter, melted

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3 eggs

4 squares BAKER'S Premium White Baking Chocolate, melted

1/4 tsp. peppermint extract

2 cups thawed COOL WHIP Whipped Topping

1/2 cup chopped candy canes

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan). Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press onto bottom of pan. Bake 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in chocolate and extract; pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours. Top with the whipped topping and chopped candy just before serving. Store leftovers in refrigerator.

At 16 servings, this festive layered dessert is sure to be a crowd pleaser!

1 qt. (4 cups) boiling water, divided

1 pkg. (8-serving size) JELL-O Brand Lime Flavor Gelatin

1 pkg. (8-serving size) JELL-O Brand Cherry Flavor Gelatin

2 cups cold water, divided

1 can (20 oz.) pineapple chunks, drained

1 can (11 oz.) mandarin orange segments, drained

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

STIR 2 cups of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1 cup of the cold water into dissolved gelatin in each bowl. Refrigerate lime gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Let cherry gelatin stand at room temperature.

ADD pineapple to thickened lime gelatin; mix well. Pour into 4- to 5-quart glass serving bowl. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).

BEAT cream cheese and sugar in medium bowl with wire whisk or electric mixer until well blended. Stir in 2 cups of the whipped topping. Gently spoon over lime gelatin layer in bowl; refrigerate. Meanwhile, refrigerate cherry gelatin 1-1/2 hours or until thickened.

ADD oranges to cherry gelatin; gently spoon over cream cheese layer. Refrigerate 3 hours or until firm. Serve topped with remaining whipped topping. Store leftover dessert in refrigerator.

This very easy-to-make cheesy Christmas tree delight is the perfect addition to your next holiday party! Try using Philly Neufchatel Cheese for a lower fat option.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese

1/2 cup pesto

1/4 cup chopped red peppers

1 stick KRAFT POLLY-O TWIST-UMS String Cheese

RITZ Crackers

CUT block of cream cheese diagonally in half. Arrange both halves, with points together, on serving plate to resemble Christmas-tree shape.

CUT a 2-inch piece from the string cheese. Place at bottom of tree for the trunk. Wrap up remaining cheese; refrigerate until ready to use for snacking or other use.

SPOON pesto over cream cheese; sprinkle with peppers. Serve as a spread with the crackers.

These delicious chocolate truffles can be rolled in a variety of coatings and are perfect for holiday gift-giving! The truffle mixture softens quickly, so when rolling, only remove about a dozen from refrigerator at a time.

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 tub (8 oz.) COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed

suggested coatings: powdered sugar, finely chopped PLANTERS Pecans, toasted BAKER'S ANGEL FLAKE Coconut, grated BAKER'S Semi-Sweet Baking Chocolate, unsweetened cocoa powder, colored sprinkles

MICROWAVE chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Add cream cheese; stir until cream cheese is completely melted and mixture is well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours or until mixture is firm enough to handle.

SCOOP chocolate mixture into 1-inch balls with melon baller; place on waxed paper-covered baking sheets. Refrigerate at least 1 hour.

ROLL in suggested coatings, working with a few truffles at a time. (Truffles do not need to be perfectly round and smooth--a slightly rough appearance is considered typical.) Store in tightly covered container in refrigerator.

Hey everyone, the Philly folks sent me over these “Gratuity Coupons” to share with MySpace friends and LoveMyPhilly blog readers! The coupons are good for “One Free PHILADELPHIA brand cream cheese (any variety) or PHILADELPHIA Ready-to-Eat Cheesecake product up to $4.99” and they are good until 1/31/2008 only valid in the US.

I’m going to be giving them away two ways:

Recipe Contest: The first 100 people who send me an original Philly recipe will get a Gratuity Coupon.

Send your Recipes & the mailing address where I should send the coupon to: LoveMyPhillyRecipes@gmail.com

Chocolate Dream Product Review: The first 100 people who send me a review of the new Chocolate Dream Ready-to-Eat Cheesecake will get a gratuity coupon. If you haven’t tried the Chocolate Dream flavor yet there’s a coupon for a dollar off at www.CreamCheese.com if you want to give it a try and let me know what you think ☺

Send your Product Reviews & the mailing address where I should send the coupon to: LoveMyPhilly@gmail.com

If I have any extra coupons I’ll be sure to find additional ways to share them. Thanks so much everyone for sharing!!!

Having guests for brunch this holiday season, try serving these delicious blinis! It's my favorite use for Granny Smith apples. The batter cannot be made ahead, but to save time premix the dry ingredients the night before. When ready to serve, add the egg, remaining 1/2 cup sour cream and the milk.

1 large Granny Smith apple, peeled, thinly sliced

1 Tbsp. sugar

1 tsp. ground cinnamon

2 Tbsp. butter or margarine

1 cup flour

1/2 tsp. salt

1/2 tsp. baking soda

1 egg

1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided

1/2 cup milk

TOSS apples with sugar and cinnamon; set aside. Melt butter in large nonstick skillet on medium-low heat. Add apple mixture; cook 4 min. or until apples begin to soften and are evenly coated with the sugar glaze, stirring occasionally. Remove from heat; set aside.

MIX flour, salt and baking soda in large bowl; set aside. Beat egg, 1/2 cup of the sour cream and the milk with wire whisk until well blended. Add to flour mixture; stir just until moistened. Gently stir in apples.

HEAT nonstick griddle or large nonstick skillet on medium heat. Drop batter by tablespoonfuls onto hot griddle. Cook until bubbles form on tops, then turn over to brown other sides. Serve warm, topping each with a scant teaspoonful of the remaining 1/2 cup sour cream just before serving.

Cream cheese gives this guacamole recipe a very unique taste! Try adding little hot peppers or finely chopped cilantro to spice it up. It's delicious with chips or crackers. If you have any left over, guacamole is the perfect sandwich spread!

2 medium avocados, peeled, pitted and mashed

1/4 cup PHILADELPHIA Cream Cheese Spread

1/4 cup finely chopped tomato

2 Tbsp. finely chopped onion

2 Tbsp. lime juice

1 clove garlic, minced

1/8 tsp. salt

Dash of black pepper

MIX all ingredients until well blended.

SERVE with tortilla chips.

This is the perfect appetizer to make with kids! Try, using Philly chive & onion cream cheese instead, it's delicious!

24 RITZ Crackers

1/2 cup PHILADELPHIA Cream Cheese Spread

Sliced green onions

Small tomato pieces

SPREAD each cracker with 1 tsp. cream cheese spread.

DECORATE with onions and tomatoes as desired to resemble Christmas ornaments.

This just in … Philadelphia Cream Cheese devotees are thinking outside the “bagel and cream cheese box.” That’s right; people are pairing Philly with far out foods and loving every ingenious bite. I did a little digging and created this list of unexpected ways to enjoy Philly:

“My Philly … My Way”

1) Philly + corn on the cob - Spread a hot fresh corn cob with your favorite soft flavor of Philly … sweet, crisp, and creamy.

2) Philly + ice cream - Top your favorite ice cream with a few dollops of soft Philly then use a spoon to mix it together. Ice cream has never been creamier!

3) Philly + pizza - The next time you make pizza, spread the dough with cream cheese then cover it with sauce and your favorite toppings before baking. If you like it super cheesy, add more shredded cheese on top!

4) Philly + Oysters Rockefeller - Add whipped Philly to the sauce you make for Oysters Rockefeller and make this luxurious dish even more decadent.

5) Philly + roasted chicken - Before you roast your chicken, stuff 1 inch cubes of Philadelphia cream cheese under the skin above the breast meat. This will make the white meat more juicy and tender. Try Philadelphia Chive and Onion flavor!

6) Philly + hot dogs - Spread a toasted dog bun with Philly Whipped Chive flavor cream cheese. Yum!

Now it’s your turn to get creative … tell us how you like your Philly!

These marshmallow treats are the perfect holiday treat! To soften the cream cheese, place the measured amount on a microwaveable plate for 10 seconds on high. If you want to set the haystacks faster, put them in the freezer. They are also delicious to eat frozen!

3 cups BAKER'S ANGEL FLAKE Coconut

3 oz. PHILADELPHIA Cream Cheese, softened

2 Tbsp. milk

2 cups sifted powdered sugar

2 squares BAKER'S Unsweetened Baking Chocolate, melted

1/4 tsp. vanilla

1/8 tsp. salt

3 cups JET-PUFFED Miniature Marshmallows

PLACE coconut in shallow dish or pie plate; set aside. Beat cream cheese and milk in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating until well blended after each addition. Add chocolate, vanilla and salt; mix well. Gently stir in marshmallows.

DROP rounded teaspoonfuls of the cream cheese mixture into coconut; toss gently until evenly coated. Place on baking sheet.

REFRIGERATE several hours or until firm.

My love for Philadelphia Cream cheese developed when I was a kid. I even ate it on my peanut butter and jelly (and cream cheese) sandwiches! As if Philly isn’t great enough, my mom made it even more fun for me to eat … and occasionally, I still make this concoction!

Color Me Philly
Buy some Soft-Plain Philadelphia Cream Cheese. Place it in a medium mixing bowl with a few drops of your favorite color food coloring. I like blue. Use a whisk or electric mixer to make your Philly any color you wish. Spread the colorful creation on mini bagels and top with colored sprinkles for your child’s next birthday party. Kids love this!

Philly Ginger Bread House
You can build a ginger bread house using extra thick Philadelphia Cream Cheese frosting as the glue! Mix 2 bricks Plain Philly, a little milk and 2 lbs of powdered sugar in an electric mixer. Add enough milk to make a thick paste consistency. If the mixture gets too thin, add more powdered sugar.

Berry Bears On a Bench
You may have heard of ants on a log? Well this little snack is its long lost cousin. Slice cleaned celery into 3 inch pieces. Spread Soft-Strawberry cream cheese in each celery stick and place red gummy bears in the cream cheese so it looks as if they are
”sitting” on the celery bench.

These are delicious, especially with toasted sesame crackers! This recipe could easily be cut in half, if you have a smaller gathering. Sesame seeds, chopped fresh parsley, paprika and shredded cheese are other yummy toppings!

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

1 tsp. garlic powder

Dash ground red pepper (cayenne)

1/4 cup chopped roasted red peppers

1/4 cup chopped green onions

1-2/3 cups PLANTERS Chopped Pecans

SOCIABLES Savory Crackers

BEAT cream cheese, shredded cheese, garlic powder and ground red pepper until well blended. Divide in half. Add roasted red peppers to one half and green onions to the other half; mix each half until well blended. Cover.

REFRIGERATE several hours or until chilled.

SHAPE each cheese mixture into 24 balls, each about 1 inch in diameter. Roll in pecans. Cover and refrigerate until ready to serve.

This festive and very easy to make appetizer is absolutely delicious! Try using a bit of Cayenne pepper for a bit more kick and just use it as a dip, not the cheese ball. It takes seconds to make and everyone will love it at your next holiday gather. They're sure to ask you for the recipe!

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 oz. each) ATHENOS Traditional Feta Cheese, coarsely chopped

1/4 cup sliced green onions

1/4 cup finely chopped red pepper

1 cup PLANTERS Walnut Pieces, finely chopped

MIX cream cheese and feta cheese with electric mixer on medium speed until well blended. Add remaining ingredients; mix well. Cover.

REFRIGERATE several hours or until chilled.

SHAPE into ball. Roll in chopped fresh parsley, if desired. Serve with assorted NABISCO Crackers.

Try crushing all of the Oreos to make it easier to cut! Also, using foil loaf pans rather than lining a glass pan to make it easier to flip the dessert onto the plate. Drizzle serving plates with additional melted Semi-Sweet Chocolate for a spectacular yet simple dessert presentation.

4 squares BAKER'S Semi-Sweet Baking Chocolate

14 OREO Chocolate Sandwich Cookies, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

1/2 tsp. vanilla

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2 x 4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.

BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.

SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.

This cream cheese crab appetizer is great party recipe. Don't fret if you're missing dry sherry in your kitchen cabinet. Try adding different ingredients; red onion and celery and delightful additions. Also, you may find two 8oz pkg. of cream cheese a bit over powering for the one can of crab meat, so cut it done a bit if you like.

1 tsp. KNOX Unflavored Gelatine

1/4 cup cold water

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 Tbsp. dry sherry

1/4 tsp. seasoned salt

1/8 tsp. ground black pepper

1 can (6 oz.) crabmeat, drained, flaked

1 jar (2 oz.) diced pimientos, drained

1/4 cup chopped fresh parsley, divided

SPRINKLE gelatine over water in small saucepan; let stand 2 minutes to soften. Cook on low heat until gelatine is completely dissolved, stirring constantly. Pour into large bowl of electric mixer.

ADD cream cheese; beat on low speed until well blended. Add sherry, seasoned salt and pepper; mix well. Stir in crabmeat, pimientos and 2 Tbsp. of the parsley.

POUR into 3-cup ring mold. Refrigerate 4 hours or until set. Unmold onto serving platter. Sprinkle with remaining 2 Tbsp. parsley.

Personally, I am supremely happy eating flavored Philly all by itself. Yes, I admit it … I eat it right out of the container, spoonful by satisfying spoonful. There are however, a multitude of foods that lend themselves quite nicely to the various cream cheese flavors. So the next time you want to get all sophisticated with your Soft Flavored Cream Cheese, refer to the chart below.

FLAVOR OF SOFT PHILLY CREAM CHEESE PAIR IT WITH …

Strawberry: Graham crackers, fruit, sour cream, parfaits, vanilla ice cream, Hawaiian Bread
Chive & Onion: Celery, crackers, cucumber slices, carrots, whole wheat toast, pasta cream sauce
Garden Vegetable: Veggie sticks, bagels, crackers, bread sticks, baked potato, steak, chicken, fish
Pineapple: Sorbet, angel food cake, coconut, Jell-o, pineapple upside down cake, cheesecake
Salmon: Crackers, rye toast, cucumbers, rice, sushi rolls
Honey-Nut: Cheesecake, cinnamon bread, whole wheat toast, brownies
Blueberry: Toast, muffins, fruit salad, sour cream
Triple Berries & Cream Swirls: Granola, raisin bread, toast, berries with sour cream
Brown Sugar cinnamon & Cream Swirls: Toast, oatmeal, bananas, apple slices
Strawberry Jammin’ Swirls: Fruit salad, pineapple, toast, croissant