Cheese Souffles

Last night I put my teenagers on a plane for their weekend tournament...and then I cried.  Their last words to me before boarding the plane (other than "I Love You"), "mom, please don't cry".  So, I held it together and then the tears came after they went through the doors.  I never understood why my mom always cried (and still does) at the airport...now, I completely understand.

Know this now, I am not going to make a great (or even good one, for that matter) empty nester.  I hate the quiet, empty house...no commotion or sounds at all (other than snoring dogs)...I even miss their sibling bickering when they are gone.  Theo was also depressed last night, jumping back and forth from my lap to my husband's lap, looking for love and reassurance that his best friend will be coming home.  I have no doubt that our number of labrador retrievers will double, once my daughters leave me and go off to college.

Since I had an over abundance of cream cheese from all the Easter baking this week, here is a great recipe for a quiet, empty nester, date night...served with grilled tri tip steak and caesar salad.

Easiest Souffle Ever

Courtesy of Kraft Foods

6 eggs, separated

1 tub   (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

HEAT oven to 375ºF.

BEAT egg whites in medium bowl with mixer on high speed until stiff peaks form. Beat cream cheese spread in large bowl with mixer until creamy. Add egg yolks; beat until well blended. Gently stir in egg whites until well blended.

POUR into 1-1/2-qt. baking dish sprayed with cooking spray.
** I actually dividided the mixture into 4 ramekin dishes for individual souffles.

BAKE 24 to 26 min. or until top is puffed and golden brown.