Spruce up your holiday party with this deliciousness from KRAFT! The bacon and Cream Cheese mix is perfect for any get together! Keep this recipe for future usage, as you are sure to be asked to bring it again and again. Be sure to check the  KRAFT page for even more delicious recipes, savings, and tips! You will be glad that you did!

What You Need

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 8 slices OSCAR MAYER Bacon, cooked, crumbled
• 1/3 cup KRAFT Grated Parmesan Cheese
• 1/4 cup finely chopped onions
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. milk
• 2 cans (8 oz. each) refrigerated crescent dinner rolls

Instructions

1. Heat oven to 375°F.
2. Mix all ingredients except crescent dough.
3. Spread cream cheese mixture onto dough triangles, adding about 1 tsp. to each. Roll up, starting at short side of triangle. Place, point sides down, on baking sheet.
4. Bake 12 to 15 min. or until golden brown. Serve warm.

Cooking time (duration)

Prep Time: 20 min. | Total Time: 35 min.

Number of servings (yield)

16 servings

Category

Appetizer

Submitted by

Kraft Heinz

Nutritional Information

Nutrition Information Per Serving (PHILLY and regular crescent rolls): 190 calories, 13g total fat, 6g saturated fat, 25mg cholesterol, 390mg sodium, 12g carbohydrate, 0g dietary fiber, 3g sugars, 5g protein, 4%DV vitamin A, 0%DV vitamin C, 4%DV calcium, 4%DV iron.
Nutrition Information Per Serving (Neufchatel & Reduced Fat Crescents): 160 calories, 10g total fat, 5g saturated fat, 15mg cholesterol, 400mg sodium, 13g carbohydrate, 0g dietary fiber, 3g sugars, 5g protein, 4%DV vitamin A, 0%DV vitamin C, 4%DV calcium, 4%DV iron.

Healthy Living

Save 30 calories and 3 g fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and refrigerated reduced-fat crescent dinner rolls.

Special Extra

Sprinkle lightly with poppy seed before baking.

No Bake Reese’s Truffles

• 8 ounces of softened Philadelphia cream cheese
• 1/2 cup creamy peanut butter
• 2 tablespoons granulated sugar
• 1 package of Reese’s mini peanut butter cups, roughly chopped
• 2 cups chocolate chips with 1 teaspoon of shortening

Stir together all four ingredients until smooth. This recipe doesn’t get any easier, folks! The batter will be soft, so you need to freeze it for at least 15 minutes. Or stick it in the fridge until you’re ready to make truffles. Using a cookie scoop or table spoon (or your hands!) roll out your truffles. I got 16 with my scoop. You can make them as small or as large as you’d like. Stick them back in the freezer for at least 30 minutes.

Melt your chocolate chips & shortening in the microwave, stirring after every 30 seconds. I used dark chocolate chips, but you can use milk chocolate or even white chocolate.

Dunk your frozen truffles in the chocolate and set them down to harden. I used two forks and had a pretty good dunk and scoop assembly line going. The chocolate will be soft so once you’re done, go ahead and stick them back in the fridge to harden completely.

Good gosh, I could barely wait to sink my teeth into these bad boys! Peanut butter and chocolate is pretty much my favorite combination EVER!

These would be great with m&ms or any chocolate caramel candy. If peanut butter isn’t your thing, you can use almond butter. If nuts aren’t your thing, you can replace the peanut butter with 1 cup of marshmallow fluff OR 3/4 cup of powdered sugar. Add your favorite candies and top with chocolate.

SO EASY Y’ALL! I hope you try them, customize them with your favorite candy, and let me know how it goes in the comments below!

Happy Foodie Friday!

Crockpot Queso Dip starts with Velveeta Queso Blanco and ramps up even more flavor with chopped green chilies and a block of Philadelphia Cream Cheese. That’s what I’m talking about!

Add to your Crockpot: one block of Velveeta Queso Blanco, one block of Philadelphia Cream Cheese and one small can of chopped green chilies. I stuck to mild chilies because of the kiddos, but you can go as spicy as you’d like! Even add some chopped jalapeños if you’re feeling it. Set your Crockpot to LOW and there you have it! After a couple hours, you’ll have rich and creamy Queso. Perfect for your next BBQ!

I kept my Crockpot on the WARM setting and stirred it periodically. If it gets too thick (turns out my hubby likes his Queso on the thin side, who knew?!) you can add 1/2 a cup of milk at a time to thin it out a bit. It’s so creamy and delicious and sure to be a hit!

Since it’s almost Independence Day, you can keep it patriotic with blue corn tortilla chips! How festive is that?!

So festive and SO easy! With just 3 ingredients, you’ve got a quick and easy appetizer to feed a hungry crowd! Take it to your 4th of July BBQ next week! Enjoy!