oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
tsp. zest and 1 Tbsp. juice from 1orange
cups thawed COOL WHIP LITE Whipped Topping
prepared angel food cake (10 inch), cut horizontally in half
CHOP enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.
BEAT Neufchatel, sugar, zest and juice in large bowl with mixer until well blended. Add COOL WHIP; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the COOL WHP mixture onto bottom half of cake. Cover with top of cake and remaining COOL WHIP mixture.
REFRIGERATE 1 hour. Arrange remaining berries on top of cake before serving.
large bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed
slices OSCAR MAYER Bacon
lb. red potatoes (about 5), cut into 1-inch chunks
onion, cut into 1/2-inch chunks
cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
Tbsp. chopped fresh parsley
POUR dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
BAKE 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.
Today is the first day of Spring! Thanks to OutBack you can get a FREE Blooming onion in celebration of the first day of spring! Free Bloomin’ Onionvalid at participatingOutback SteakhouseRestaurants with any purchase on March 20, 2012 only – while supplies last. Limit one offer per table.
"Like" this is you took advantage of our FREE hot breakfast item with a purchase of coffee or fountain this morning. And don't worry if you didn't. The deal runs from 5 a.m.-10:30 a.m. through April 1.