Tiramisu

 Ingredients :

• 40 NILLA Wafers, finely crushed (about 1-1/3 cups)
• 3 Tbsp.  butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
• 3/4 cup  sugar
• 6 Tbsp. brewed strong MAXWELL HOUSE Coffee, cooled, divided
• 3   eggs
• 1/3 cup milk
• 1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1/2 square  BAKER'S Semi-Sweet Chocolate, coarsely grated
• 16 fresh raspberries (about 1/2 cup) 

Make it

HEAT oven to 325ºF.
MIX wafer crumbs and butter; press onto bottom of 13x9-inch pan. 

BEAT 3 pkg. cream cheese, sugar and 1 Tbsp. coffee in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. 

BAKE 28 min. or until center is almost set. Cool completely. 

BEAT remaining cream cheese in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours. 

GARNISH with remaining COOL WHIP and raspberries just before serving.

How to make Tiramisu

(You may find a different Ingredients)

Italian Kitchen Tips 

Healthy Living

Save 80 calories and 8 grams of fat, including 5 grams of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, PHILADELPHIA Neufchatel Cheese, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

Variation

Prepare cheesecake as directed, substituting 9-inch springform pan for the 13x9-inch pan and increasing cheesecake baking time to 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan. Top as directed.

Garnish with Chocolate Coffee Cups

Draw 1-1/2 inch-wide coffee-cup shapes on piece of paper. Place paper on baking sheet; cover with waxed paper. Melt 1 additional square BAKER'S Chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air and seal bag. Cut small piece (about 1/8 inch) from bottom corner of bag. Pipe chocolate over coffee cup shapes. Refrigerate until firm. Use to garnish cheesecake.

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Potato Pizza

Ingredients : 

   Ingredients of the Dough:

• 4 Large Baking Potatoes ( About 1 1/2 Pounds)
• 1 Package (2 Teaspoons) Active Dry Yeast
• 1/4 Cup Olive Oil
• 1 Teaspoon Salt
• 4 Cups All-purpose Flour

   Topping

• 3 Ounces Fontina Cheese, Cut Into Thin Slices
• 1 Cup Shredded Asiago or Parmesan Cheese
• 3 Slices Prosciutto, Cut Into Thin Strips
• 1 Teaspoon Chopped Fresh Rosemary
• Sea Salt
• Cracked Black Pepper
• 1/4 Cup Extra Virgin Olive Oil

Make it

Peel the potatoes, cut into quarters, and cook in salted boiling water until fork tender.
Once cool, take 1/3 of the potatoes and rice or mash the potatoes into a bowl.
Cut the remaining potatoes into slices or small cubes and set aside for the topping.
Place the yeast in a cup with 1 cup of warm water, and stir and wait until it is bubbly.
Add the yeast mixture, the olive oil, and salt to the mashed potatoes.
Begin to add the flour and stir with a wooden spoon until the dough comes together.
Using your hands, bring the dough into a ball, and then knead it on a floured hard surface for about 7 to 8 minutes, or until the dough is smooth. Place the dough in a lightly oiled bowl, cover and let sit in a warm spot until it is doubled, about 1 hour.
Preheat the oven to 450 degrees F.
Roll out the dough into a circle or a rectangle about 14 to 15 inches across.
Place the dough on a pizza peel sprinkled with corn meal.
Place the fontina cheese evenly across the pizza, then spread out the potatoes on top.
Sprinkle the pizza with the rosemary, strips of prosciutto, sea salt, shredded asiago, and cracked black pepper.
Drizzle with the olive oil and let sit 15 minutes.
Bake until the crust is golden brown and the top has begun to crisp, about 20 minutes.
Let cool 10 minutes, cut into wedges and serve.

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Panna Cotta

 Ingredients :

• 1 env. KNOX Unflavored Gelatine
• 1-1/2 cups  half-and-half, divided
• 1/2 cup sugar
• 1/2 tsp.  vanilla
• 2 cups POLLY-O Original Ricotta Cheese
• 1-1/2 cups  assorted fresh berries (strawberries, raspberries and blueberries), pureed 

Make it 

SPRINKLE gelatine over 1/2 cup of the cream in medium saucepan. Let stand 5 min. or until gelatine is softened. Stir in remaining 1 cup cream, the sugar and vanilla. Cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.) 
PLACE cream mixture and ricotta cheese in blender or food processor; blend until pureed. Pour mixture into eight 6-oz. custard cups or souffle dishes sprayed with cooking spray. Refrigerate 2 hours or until set. 

SPOON berry puree evenly onto eight dessert plates; top with unmolded desserts. Store leftovers in refrigerator.

How to make  Panna Cotta

(You may find a different Ingredients)

Italian Kitchen Tips 

Size-Wise

With their built-in portion control, this custard treat makes a great dessert!

Special Extra

Garnish with additional fresh berries and fresh mint sprigs just before serving.

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Minestrone Soup

Ingredients :

• 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
• 2 cups  cooked kidney beans (prepared without salt)
• 1 can (16 oz.) no-salt-added stewed tomatoes, undrained, coarsely chopped
• 1 pkg.  (16 oz.) frozen mixed vegetables
• 1/4 cup shell macaroni, uncooked
• 1 tsp.  garlic powder
• 1 tsp. dried basil leaves
•   PREMIUM Unsalted Tops Saltine Crackers 

Make it 

COMBINE all ingredients except crackers in large saucepan. Bring to boil on medium-high heat.

SIMMER on medium-low heat 20 min. or until macaroni is tender.

SERVE with crackers. 

How to make  Minestrone Soup

(You may find a different Ingredients)

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Molten Chocolate

Ingredients :

• 1 pkg. (6 squares) BAKER'S Bittersweet Chocolate
• 10 Tbsp.  butter
• 1-1/2 cups plus 1 Tbsp. powdered sugar, divided
• 1/2 cup  flour
• 3 whole eggs
• 3   egg yolks
• 18 fresh raspberries 

Make it 

HEAT oven to 425ºF.

GREASE 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet. 

MICROWAVE chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Pour into prepared cups. 

BAKE 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining sugar. Garnish with berries.

How to make Molten Chocolate

(You may find a different Ingredients)

Italian Kitchen Tips 

Size-Wise

Serve these rich chocolate cakes at your next celebration with family or friends. A half-cake serving is all that's needed to provide big chocolate flavor!

Make Ahead

Batter can be made the day before; pour into prepared custard cups. Cover with plastic wrap; refrigerate. When ready to serve, uncover and bake as directed.

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Chicken Marsala

Ingredients :

• 4 small boneless skinless chicken breast halves (1 lb.)
• 1 Tbsp.  oil
• 1-1/2 cups sliced mushrooms
• 1 small  onion, chopped
• 1 clove garlic, minced
• 1/3 cup  dry Marsala wine
• 2/3 cup chicken broth
• 1 Tbsp.  cornstarch
• 1/2 tsp. salt
• 2 cups  instant white rice, uncooked
• 2 Tbsp. chopped fresh parsley 

Make it

COOK chicken in hot oil in large skillet on medium heat until browned on both sides. Move chicken to side of skillet. Add mushrooms, onion and garlic to other side of skillet; cook and stir until mushrooms and onions are tender but not browned. 

ADD wine; bring to boil. Mix broth, cornstarch and salt until well blended. Add to skillet. Bring to boil, stirring constantly. Reduce heat to low; cover. Simmer 10 min. or until chicken breasts are tender and no longer pink in centers (165°F). Meanwhile, cook rice as directed on package. 

SERVE chicken mixture over rice. Sprinkle with parsley.

How to make Chicken Marsala 

(You may find a different Ingredients)

Italian Kitchen Tips 

How to Safely Handle Raw Chicken

Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.

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Affogato

Ingredients : 

• 1 cup of Hot Prepared Espresso
• (if you don’t have espresso just make 1 cup of very strong coffee)
• 4 Scoops of Chocolate, Vanilla or Coffee Ice Cream ( I prefer mocha chunk ice cream )
• Granulated Sugar (to taste, to sweeten espresso or regular coffee)

Make it

1) Take ice cream out of the freezer to let soften just a little wile you prepare your coffee.

2) Prepare your espresso or regular coffee , sweeten it to taste and set aside wile you scoop the ice cream .

3) Place 1 scoop of ice cream into each serving cup and pour over ¼ cup of espresso (or regular coffee)  over each serving of ice cream,  and eat immediately .

How to make Affogato

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