Tuesday, June 7, 2011

Cream Cheese Lovers - No-Bake Carrot Cake


   Click here for video


4 oz. Honey Nut PHILADELPHIA Cream Cheese

2 Tbsp. Soft Unsalted Butter

½ Cup Rolled Oats

½ Cup Grated Fresh Carrots

3 oz. Fresh Banana

3 Tbsp. Brown Sugar

1 Tbsp. Ground Cinnamon

1 Tbsp. Vanilla Extract

1 ½ Cup Shredded Coconut


1. Mix cream cheese with butter, oats and carrots.

2. Mash in bananas until smooth.

3. Mix in sugar, cinnamon and vanilla extract.

4. Scoop up small balls and roll them in coconut.

5. Refrigerate until firm.

6. Enjoy as a dessert cookie or party candy.

Saturday, May 21, 2011

Cream Cheese Lovers - Part Two

Here are a few more fun videos that I made using PHILADELPHIA products in Kraft's competition. See videos and recipes blow for:

PHILADELPHIA Sandwich Cake .....................Helena's Creamy Garlic Asparagus

Philly & Herb Stuffed Red Snapper Package

PHILADELPHIA Sandwich Cake.............................. Click here for videoWould you like to impress your guests and serve them something unusual and delicious? This is my version of a Swedish traditional “Smorgastarta”, which translate to Sandwich Cake. So festive, fun and easy to make, this is the perfect appetizer to serve 2 or a hundred people. Use your imagination for flavor combinations and decoration, just like you do when you make a regular cake.

Preparation time 30 minutes, Cooking time 20 minutes, Serving 6 people

8 oz. PHILADELPHIA Salmon Cream Cheese Spread
2 Slices Chopped Crispy Bacon
4 Hard boiled Egg
1 Tbsp. Fresh Dill or 1 tsp. Dry Dill Weed
1 tsp. Lime Juice
2 Tbsp. Mayonnaise*
4 oz. PHILADELPHIA Original Cream Cheese
4 oz. Sour Cream
4 oz. Mayonnaise**
3 Tbsp. Caviar
6 ea. ¼” Bread Slices without crust
2 Thinly Sliced Roma Tomatoes
¼ Cup Chopped Kalamata Olives or Black Olives

1. Whip PHILADELPHIA Salmon Cream Cheese Spread fluffy with the bacon.
2. Blend 3 egg, mayonnaise*, dill and lime juice in a food processor until smooth. Cut 4 slices out of the 4th egg for decoration and chop the rest ruff and mix into egg mix.
3. Whip PHILADELPHIA Original Cream Cheese, mayonnaise** and sour cream until fluffy. Set aside 1 tsp. of caviar for decorating and whip the rest into cream mixture.
4. On a cutting board, start building your cake with two slices of bread, side by side. Sprinkle water over to moisten.
5. Spread the whole salmon mixture on bread to a nice and thick layer.
6. Spread out half of tomato slices on top of salmon mixture and put the rest of tomatoes aside for decorating.
7. Take two new slices of bread, moisten both sides and lay them on top of tomatoes. Press bread down to even surface.
8. Spread the whole egg mixture over bread surface to a nice and thick layer.
9. Sprinkle chopped olives over egg mixture, set aside 2 Tbsp. for decorating.
10. Spread the caviar mixture over the whole cake and decorate to your liking.

Helena's Creamy Garlic Asparagus .......................... Click here for video
This is a great little side dish for fish, chicken, meat, or your cooked or raw vegetables. Fresh, creamy and tasty; splurge yourself with this rich while refreshing Creamy Garlic Asparagus.
Preparation time 10 minutes, Cooking time 20 minutes, Serving 4 people
14 ea. Asparagus
2 oz. PHILADELPHIA Cooking Cream Savory Garlic
2 Tbsp. Blue Cheese
2 Tbsp. Mayonnaise
1 tsp. Dijon Mustard
1 tsp. Lime Juice
1/4 tsp. Black Pepper
1 Tbsp. Fresh Italian Parsley
2 pinches of salt to taste
1. Rinse asparagus and break off the end of the stem before dropping them into a big pot with slightly salted, hot boiling water. Cook until tender with a crunch.
2. When asparagus are cooked tender with a crunch, transfer them immediately to an ice bath to cool down.
3. Cut 1 ½ “ piece off the top of the asparagus to be served on the side of the sauce.
4. Put the rest of asparagus, PHILADELPHIA Cooking, blue cheese, mayonnaise and mustard in a food processor and mix until smooth.
5. Add lime juice, black pepper plus parsley and mix again.
6. Taste off with salt.
7. Enjoy as a side dish with fish, meat, poultry or vegetables.

Philly & Herb Stuffed Red Snapper Package............ Click here for video

3 pound(s) Whole Red Snapper, gutted out and scaled off
2 pound(s) Potato
1 Medium Yellow Onion
2 Medium Carrots
2 tbsp. Olive Oil
2 tsp. Salt*
1 tsp. Ground Black Pepper**
1 Salt & Pepper for sprinkling fish
4 ounce(s) PHILADELPHIA Original Cream Cheese
2 tsp. Fresh Lime Juice
2 tbsp. Fresh Italian Parsley***
2 tbsp. Fresh Chives****
2 tbsp. Fresh Cilantro*****
1 Mango
2tbsp. Meyer Lemon Juice
1tsp. Fresh Jalapeño
1tsp. Fresh Italian Parsley******
1tsp. Fresh Chives*******
1tsp. Fresh Cilantro********
1 pinch Salt*********
1 pinch Ground Black Pepper**********
4 Lime Wedges
4 pinch Mixed Fresh Herbs for garnish

1. Clean and cut potatoes in bite size pieces
2. Peel and cut onion roughly
3. Clean, peel and cut carrots in bite size pieces
4. Toss root vegetables with olive oil, salt* and black pepper** until coated
5. Rinse fish, let dry and sprinkle lightly with salt and pepper all over fish
6. Mix PHILADELPHIA Original Cream Cheese with parsley***, chives****, cilantro***** until smooth
7. Stuff fish with cheese mix and seal with a couple of tooth picks
8. Make a foil package with fish and potatoes, fold edges and punch a few air wholes on top
9. Bake fish package off direct heat on your BBQ with lid closed, keeping heat to 400°F for 30 minutes or until cooked through and potatoes are soft
10. Clean and cut skin off mango
11. Cut mango to nice little cubes and mix with lemon juice, fine chopped jalopeno, parsley******, chives*******, cilantro********, salt********* and black pepper**********
12. Serve fish with Philly & herb stuffing together with root vegetable mix and mango salad
13. Garnish with lime wedge and fresh mixed herbs
14. Enjoy!

Cream Cheese Lovers - Part one

Another competition is on the roll and this time it is for Kraft PHILADELPHIA Cream Cheese and Cooking Cream. This is a fun little adventure and it has made me come up with some new fun recipes that I hope you will enjoy.

Scroll down for Helena's Cheesy Croquettes, Working Wife Risotto, Pink Philly Ice Cream Sandwiches, Helena's "Cheezy" Bread Pudding, Philadelphia Blueberry Panna Cotta.

5 fun recipes to enjoy, more to come... in a week or two...

Side dish week 1:

Helena's Cheesy Croquettes....................................... Click here for video

This is a wonderful side dish to serve with any meat, poultry or fish dish. So creamy, crunchy and tasty; you will love this recipe.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4

4 Russet Potatoes
1 tbsp. of Unsalted Butter
1 tsp. of Salt
1/4 tsp. of Ground Black Pepper
4 ounce(s) of PHILADELPHIA Cheese Chive & Onion
1 Egg Yolk
2 Whipped Egg for crusting
1 1/2 cup(s) of Japanese Bread Crumbs
4 cup(s) of Canola Oil for deep frying


1. Peel potatoes and boil them until soft.
2. Mash potatoes with butter, salt, pepper and PHILADELPHIA Cheese.
3. When well mixed and slightly cooled down, whip in egg yolk.
4. Chill mix for minimum 30 minutes.
5. Shape mix into small meatball sized potato balls.
6. Dip potato balls into whipped eggs.
7. Drop potato balls in bread crumbs and roll them around until completely covered.
8. Deep fry crusted potato balls in 390 degrees Fahrenheit vegetable oil, a few at a time.
9. When golden brown, take them out of oil and put on a paper towel to dry off some oil.
10. Enjoy warm as a side dish for any meat, poultry or fish, accompanied with a fresh green salad.

Entrees Week 1:

Working Wife Risotto....................................... Click here for video

A simplistic and delicious Working Wife Risotto that will please your family's taste buds while being very affordable and filling. Yummy, tasty, heavenly creamy and cheesy - What more can we ask for? Enjoy!

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4

1 cup(s) of Medium Diced Yellow Onion
2 cup(s) of Sliced Mushroom
5 cup(s) of Cooked Rice
1/4 cup(s) of Small Diced Roasted Poblano Pepper
2 tbsp. of Chopped Fresh Cilantro
2 tbsp. of Chopped Fresh Italian Parsley
10 ounce(s) of PHILADELPHIA Cooking Cream Original
1 tbsp. of Sambal Oelek
1/4 tsp. of Salt, to taste
1/2 cup(s) of Grated Parmesan Cheese

  1. Sauté onion and mushroom in vegetable oil on medium to high heat.
  2. Add Rice, chili and herbs, stir and take down heat to medium-low.
  3. Add PHILADELPHIA Cooking Cream and Sambal Oelek.
  4. Taste off with salt if needed.
  5. Stir in cheese.
  6. Plate the Working Wife Risotto in a deep plate and top with freshly grated Parmesan cheese and newly cracked black pepper.
  7. Enjoy with a crispy greens and a glass of red wine for dinne

Desserts Week 1:

Pink Philly Ice Cream Sandwiches....................................... Click here for video

My husband was craving ice cream for dessert so I decided to make ice cream sandwiches with the PHILADELPHIA Strawberry Cream Cheese. They are so cute and delicious and best of all, very easy to make. They are perfect to make ahead of time and you can keep them in the freezer for future cravings.
  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Total time: 60 minutes
  • Servings: 6
  • 4 ounce(s) of Natural Yogurt
  • 4 ounce(s) of PHILADELPHIA Strawberry Cream Cheese
  • 1/2 Vanilla Bean or 1 tsp. Vanilla Extract
  • 2 tbsp. of Powder Sugar
  • 1/2 cup(s) of Chopped Mixed Nuts
  1. Whip yogurt with PHILADELPHIA Strawberry Cream Cheese until smooth.
  2. Split vanilla bean and scrape seeds into cream cheese mix.
  3. Add powder sugar and whip until fluffy and evenly mixed.
  4. Cover the top of a muffin pan with plastic wrap. Push the plastic wrap down in the cups.
  5. Add half of the chopped nuts in the bottom divided in 6 plastic covered cups.
  6. Spoon the cream cheese mix on top of nuts, divided into the 6 cups.
  7. Add the rest of the chopped nuts on top and press each mix down a little.
  8. Place in freezer until mix has firmed up.
  9. Your Pink Philly Ice Cream Sandwiches are now ready to enjoy.

Helena's "Cheezy" Bread Pudding....................................... Click here for video

This is the perfect dessert to bring for a potluck or family gathering. It is so moist and buttery from the base of Croissants and Chocolate Cake that also makes a beautiful texture. The PHILADELPHIA Cream Cheese brings a silky, creamy feel to the bread pudding and is of course a wonderful flavor addition. This is a family favorite for sure. I hope that you will enjoy this recipe too.

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 6

2 cup(s) of Whole Milk
1 tbsp. of Vanilla Extract
1 tbsp. of Ground Cinnamon
1/4 tsp. of Ground Nutmeg
1/2 cup(s) of Granulated Sugar
1 pinch of Salt
4 Eggs
8 ounce(s) of PHILADELPHIA Original Cream Cheese
4 cup(s) of Day Old Cubed Bread (3 Cups Plain Croissant & 1 Cup Chocolate cake)


1. Heat up oven to 375 ° F
2. Bring milk, vanilla, cinnamon, nutmeg, sugar and salt to boil.
3. Whip eggs fluffy and temper with hot milk mix (to temper, pour hot milk into egg a little by little while whipping vigorously)
4. Stir in PHILADELPHIA Cream Cheese into milk mix.
5. Pour milk mix over bread in a big bowl. See so bread cubes get properly soaked and let it sit for a few minutes.
6. Spray an oven safe dish and fill with soaked bread.
7. Bake for 30-40 minutes or until the top of the bread pudding feels firm and not soggy. Do not let bread pudding cook so it dries out though, you want it to be moist and juicy inside.
8. Serve with whipped cream and powder sugar and enjoy as dessert or for brunch.

Philadelphia Blueberry Panna Cotta....................................... Click here for video

Would you like to look professional and fancy with your dessert? I have the recipe for you; this is the ultimate fluffy, creamy, delicate berry mousse that will impress your guests. You and I are the only ones who know how easy this dish is to make. Enjoy the recipe!
  • Prep time: 5 minutes
  • Cook time: 50 minutes
  • Total time: 55 minutes
  • Servings: 6
  • 3 Sheets Gelatin or 3 tsp. Unflavored Gelatin Powder
  • 1 1/2 cup(s) of Half & Half
  • 1 cup(s) of Granulated Sugar
  • 2 tsp. of Orange Zest
  • 8 ounce(s) of Fresh Blueberry Purée
  • 8 ounce(s) of PHILADELPHIA Original Cream Cheese 
  1. Bloom gelatin, soak gelatin leaves in water until soft.
  2. Heat cream and sugar until sugar have melted.
  3. Squeeze water out of gelatin sheets and let them melt into hot milk mix while whisking. Set aside to cool a little.
  4. Whisk orange zest with blueberry purée and softened PHILADELPHIA Cream Cheese until fluffy. Scrape bottom of bowl with a spatula half and mix again to avoid lumps.
  5. Add liquid slowly into cream cheese mixture while whipping on low speed. Scrape bottom of bowl with a spatula half and mix again to avoid lumps.
  6. Scoop mixture into 6 glasses and place in freezer for minimum 40 minutes or until firm but not hard.
  7. Decorate with whipped cream and orange slice.

Sunday, December 12, 2010

Cooking Show: Cactus Frittata

Finalist in Go Autentico Challenge for Cacique Products Click here to see competition

Click here for video

Serving Size:6
Preparation Time: 1 Hour

1/2 Cup Cacique Crema Mexicana
1/4 Cup Cacique Cotija
1/2 Cup Cacique Panela
1 Cup Nopales Cactus
1/2 Cup Mexican Onion
1 Roasted Poblano Pepper
1/2 Cup Cooked Pinto Beans
1 Cup Cooked Rice
2 TBSP Fresh Garlic
4 Egg
1/4 Cup Coconut Milk
1 tsp Paprika
1/2 tsp Chipotle Chile
1/2 tsp Black Pepper
2 tsp Salt

Preparation Method:

1. Turn oven on to 400 degrees Fahrenheit,
2. Cut Cactus and Pepper in bite size pieces, slice onion and chop garlic.
3. Saute vegetables, beans and rice with garlic in a hot light oiled pan 3-4 minutes or until onion is soft.
4. Transfer vegetable mix into a greased oven safe dish.
5. Whip egg, cream, crumbled cheese, spices and salt well, although cheese will stay in small clumps.
6. Pour batter over vegetable mix and bake in oven for 30-40 minutes or until Frittata is firm.
7. Let Frittata sit for 5-10 minutes before serving it up with fresh fruit or green salad.
8. Enjoy!

5 New Cooking Shows for you to enjoy

These videos were entered in Lea & Perrins recipe competition

Thin Crust Pizza

Click here for video

Sesame Tuna

Click here for video

Lamb with Wild West Rice and Fresh Mint Sauce

Click here for video

Swedish Meatballs

Click here for video

Crusted Pork with Spatzle and Bloody Mary Sauce

Click here for video

Thursday, October 28, 2010

Cooking video: Herb Crusted Halibut with Chilled Avocado Soup and Green Salad

This refreshing meal is for a sunny day or perfect when you have a need for a
delicious, light and healthy meal.

Click here for video