Roasted Tomato Soup with White Cheddar Toast

Philadelphia Cooking Creme Contest - Butternut Squash Baked Ziti

Prep time: 10 minutes Cook time: 40 minutes Total time: Servings: 8

8 ounce(s) ziti
2 cup(s) Butternut Squash Cut in 1 inch pieces
2 N/A Shallots minced
2 cup(s) ricotta cheese
4 tbsp. butter
1 cup(s) ritz cracker crumbs
2 tbsp. olive oil
1/2 cup(s) pancetta diced
1 cup(s) Shredded Parmesan Cheese
10 ounce(s) Italian Cheese & Herb Cooking Creme
Steps

1. Set oven to 425 degrees
2. In large pot boil water for pasta
3. When water is boiling add pasta and cook for nine minutes until al dente.
4. While pasta is cooking place butternut squash on baking sheet with olive oil and salt and pepper for taste.
5. Place butternut squash in oven at 425 for 25 to 30min till tender.
6. In saucepan melt 2 tbsp of butter when melted add shallots and pancetta saute for 5 minutes until browned.
7. Add Italian Cheese & Herb Philadelphia Cooking Creme to saucepan and remove from heat.
8. Add ricotta cheese and 1/2 cup of parmesan cheese shredded to saucepan mix well.
9. When butternut squash is roasted remove and lower oven temperature to 350 degrees.
10. In large mixing bowl mix pasta, roasted butternut squash and cooking creme mixture together.
11. Spray a 13 X 9 casserole dish with cooking spray add mixture to dish.
12. Melt 2 tbsp of butter in microwave
13. Crush a sleeve of Ritz crackers with hands to get a cup of cracker crumbs.
14. Add butter, cracker crumbs, and a 1/2 cup of parmesan cheese together and spread cracker mixture on top of casserole
15. Bake in oven at 350 degrees for 10 minutes until topping is brown and crispy.

Artichoke, Spinach, & Red Pepper Spread

Ingredients

1 8oz package of cream cheese (room temperature)
1/3 cup of Mayo
2 cups of fresh spinach
1 can of artichoke hearts
3 roasted red peppers from jar
juice from half of a lemon
1 tbs olive oil
1 tsp garlic powder
salt & pepper for taste
1 tbs parmesan cheese

Directions
Saute spinach in olive oil and garlic powder till wilted - set aside till cool
In food processor mix artichoke hearts, red peppers, and lemon juice pulse till coarsely chopped
Beat cream cheese & mayo with mixer till smooth.
Stir all ingredients into cream cheese in bowl till well mixed.
Refrigerate for min 3 hours or overnight serve with pita chips, bread rounds, or crackers.

Spicy White Bean Dip

Ingredients

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 3 tablespoons
1 tsp diced jalapenos
Freshly ground black pepper
1 tsp Siracha
Wonton Wrappers or pita chips

Directions

Place the beans, garlic, lemon juice, jalapenos, and 1/3 cup olive oil in a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Heat the oil in a deep fryer to 375 degrees Fahrenheit. Add the won tons to the hot oil, a few at a time, sliding them in carefully. Deep-fry the wontons in batches until they are golden brown.

*for a healthier option cut pitas in triangles spray with olive oil and sprinkle with oregano - bake in oven at 375 degrees till warm.

Swirl Siracha lightly into bean mixture serve with wontons or pita chips.