Monday, March 14, 2011

Kraft Philadelphia Cooking Creme

I recently got chosen to host a house party featuring Kraft Philadelphia Cooking Creme, a new product they recently introduced in markets. To get me started they sent me a box that had this very cool Green Pan which I cannot wait to try out! They also sent along wooden spoons, note pads, recipe booklets and coupons to hand out to my guests.

I am so glad I got chosen. Once again I am finding I do not entertain as much as I would like to and this was just the thing to get some friends together for a causal evening with the kids and enjoy each others company. The adults had a great time visiting and all the kids (ranging in age from 1 1/2 to 12) had a blast running and playing. As for the food and the new product - it was a hit.

There are four flavors - original, savory garlic, santa fe blend and Italian cheese and herb. I chose one recipe for each flavor from the recipe booklet they sent. The kids were hungry and in my haste to get them started I forgot to take pictures of each dish! We did get a photo of the dishes lined up after we had started serving them. Here is what we had:

Ultimate Creamy Beef Stroganoff, featuring the original flavor

Ok, let me just say they I accidentally picked up two garlic flavor cartons and no original so I made it with the garlic one. It was very good anyway and nobody knew there was anything wrong!

1 lb beef sirloin steak cut into strips
1/2 cup chopped onion
1 tbs butter
1/2 pound sliced mushrooms
1/4 tsp pepper
1 tub Philadelphia Original Cooking Creme
1/3 cup beef broth
2 cups hot cooked noodles (ok, I deviated again and did not serve the noodles. This was the dish I picked for my low carbers)
1 tbs chopped fresh parsley

Cook the meat and onions in a large non stick skillet on medium heat 5 - 6 minutes or until meat is done. Remove from skillet. Cover to keep warm. Add butter to the skillet. Cook until melted. Add mushrooms and pepper and cook 5 - 6 minutes or until mushrooms are tender.

Add cooking creme and stir 2 minutes. Return meat mixture to skillet. Stir in broth. Cook 5 minutes. Remove from heat and let stand 5 minutes.
Serve over noodles and sprinkle with parsley.

Baked Penne, featuring Italian cheese and herb flavor

This was the kids favorite and many of the adults favorite too. The recipe in the booklet calls for 1/2 pound extra lean ground beef. I used 1 pound ground turkey but followed the recipe otherwise.

1/2 pound extra-lean ground beef
1/2 cup each chopped onions and green peppers
1 jar (24 oz) spaghetti sauce
1 tub Philadelphia Italian Cheese and Herbs Cooking Creme, divided
1 cup Kraft Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta

Heat oven to 350.
Brown meat with vegetables in a large nonstick skillet. Drain and return to skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 mozzarella. Cook and stir 2-3 minutes until mozzarella is melted.
Spoon into a 2 quart casserole. Top with the remaining cooking creme and mozzarella. Bake 20 minutes until heated through.

Santa Fe Chicken Casserole, featuring Santa Fe blend flavor

Here I mostly followed the recipe in the booklet but I bought 9 inch tortillas which fit perfectly in my quiche an instead of 6 inch ones they called for. I also used 4 instead of 3, choosing to start and end with a tortilla instead of just starting with the chicken mixture on the bottom. This was my favorite but then I love tex mex.

3 cups shredded cooked chicken breasts
1 can (15 oz) black beans, rinsed
1 can (14.5 oz) diced tomatoes, drained
2 green onions, sliced
1 tub Philadelphia Santa Fe Blend Cooking Creme, divided
4 four tortillas (pick a size that fits perfectly in a casserole you have)
1 cup Kraft Mexican Style Shredded Cheese, divided

Heat Oven to 375.

Combine first 4 ingredients in a large bowl. Add 3/4 cup cooking creme. Mix well.
Place 1 tortilla in the bottom of a round casserole. Spread with 1/3 of the chicken mixture. Sprinkle with 1/4 cup of the cheese. Top with a tortilla. Repeat layers, ending with a tortilla. Spread remaining cooking creme over the top tortilla and sprinkle with remaining 1/4 cup cheese. Bake for 20 minutes or until heated through. Serve.

Creamy Chicken and Broccoli Casserole, featuring savory garlic flavor

This was the other favorite of the evening. I made this as printed and did not deviate.

1 1/2 pound boneless, skinless chicken breasts cut into bite size pieces
1 pkg (14 oz) frozen broccoli florets, thawed and drained
1 1/2 cups Kraft Shredded Sharp Cheddar Cheese
1 tub Philadelphia Savory Garlic Cooking Creme
1/2 cup milk
24 Ritz Crackers, crushed
1 tbs butter, melted

Preheat oven to 400
Combine first 5 ingredients in a 13 X 9 inch casserole. Cover and bake 25 minutes.
Meanwhile combine the cracker crumbs and melted butter. After 25 minutes stir chicken mixture, top with crumbs and return to oven uncovered. Bake 10 minutes or until topping it light golden brown.

I do have to say that this party got me off my Irish fest for a day but I plan to be back on track tomorrow!


  1. everything was delicious, but the stroganoff was my favorite!!! thanks for inviting us :-)

  2. I've read several of your posts and learned that you live in Florida. I've lived in Paradise for 29 years now and still love it. I look forward to meeting you at the seminar next month in Orlando. By the way I love the matzoh background - very cool.


Comments welcome! I look forward to hearing from you!