Crispy Prosciutto Wrapped Asparagus

If you can't find the Philadelphia Cooking Creme, substitute with 1/4 cup Philadelphia Cream Cheese mixed with 2 tablespoons mayonnaise + 2 tablespoons water and your favorite chopped fresh herbs.

Ingredients:

1 pound asparagus, tough ends trimmed and discarded
8 ounces prosciutto, very thinly sliced
1 tablespoon olive oil
1/2 cup Philadelphia Cooking Creme (any flavor, I used Italian Cheese and Herb)
1 tablespoon water

Directions:

1. Preheat the oven to 400F. Wrap 2 asparagus spears with a slice of prosciutto. Place spears on baking sheet. Drizzle olive oil on the tips and ends of the asparagus (avoiding the prosciutto). Roast for 8-10 minutes, until the asparagus is cooked through and the prosciutto becomes crispy.

2. In a small bowl, whisk together the Philadelphia Cooking Cream with the water. Microwave on medium setting for 45 seconds.

3. Plate the asparagus and drizzle the Philadelphia Cooking Cream over the asparagus. Serve immediately.

Stuffed Steak Rolls

INGREDIENTS

Makes six.

2 tablespoons canola oil, divided
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices provolone cheese

PREPARATION

Preheat oven to 350°F.

Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15–20 minutes. Remove from heat and set aside.

Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.

Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.

Remove the toothpicks, then serve! 

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad - or what I like to call a “potluck salad.” Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever!

Ingredients

• 1 box (3.4 oz.) cheesecake or white chocolate pudding mix
• 12 oz whipped topping
• 3 (6 oz) containers strawberry yogurt
• 1 lb fresh strawberries, sliced
• 3 bananas, sliced (add just before serving or they brown) I used blackberries instead
• 3 cups miniature marshmallows (optional)

Instructions

1. Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate until just before serving (at least an hour).
2. When you are ready to serve, slice the strawberries and bananas.
3. Remove whipped cream/pudding mixture from refrigerator and gently fold in strawberries, bananas and marshmallows, and stir gently to combine.
4. Serve immediately.