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on March 7, 2012 ·
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I have a recipe that I use for seafood enchiladas that I love, but don’t make very often because I work full time and have two young sons who are very active in sports, and the recipe fails my “quick and easy” test. A few months ago, I had a coupon for the Philadelphia Cooking Creme and picked the Santa Fe Blend. I tried the recipe on the back (Easy Chicken Enchiladas) and loved it – it tasted so much like my seafood enchilada recipe, but without all of the time and hassle! The following week I pulled out my seafood enchilada recipe and tried it using the Santa Fe Blend – it turned out even better than the original! Now I stock up on Santa Fe Blend Philadelphia Cooking Creme whenever I see it on sale – it has become a staple for my Mexican Night recipes! I cannot wait to try out the other flavors!
I love Philadelphia Cooking Creme! I have used a few of the varieties in pasta dishes and with a stuffed chicken that I make- it was easy, tasty, and want to try all the flavors.
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I actually changed up 1 of my favorite easy recipes recently using the cooking creme. I used to use condensed cream of “whatever I had on hand” soup, chicken breast, diced bell peppers, and onion. I’d serve it over rice with a small salad on the side. I do the same dish using cooking creme and leave out the condensed soup. I’ve tried several flavors but my favorite is the Italian Cheese and Herb. YUM!
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I love the cooking creme. I’ve used it in my vegetable lasagna and several other pasta dishes and it gives a great flavor to the dishes.
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Honestly, I’m not that great of a cook and I’ve never cooked with cream cheese. But my family loves pasta dishes and this sounds like a good one. I think I’ll just “steal” this one??
Love to make chicen alfredo with these.
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Love the cooking creams. First time I used them was so easy. Brown meat, cook pasta and add sauce…doesn’t get easier than that.
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I tried the tomato basil in my goulash instead of using the usual tomato soup and cream of mushroom soup. It was super yummy!
I am going to use it in my smothered pork chops. I never can get the gravy to thicken up so I am going to add the Philadelphia cooking creme to it to thicken it up. I can’t wait to see how it comes out. Will let you know.
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I added the Cooking creme to my pot of mashed potatoes instead of heavy cream and milk, and it worked out great!
When I make Fettucini Alfredo, I use the Italian Herb Cooking Creme instead of alfredo sauce-we love it!
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We’ve used the Cheese and Herb flavor with bow-tied pasta. Our kids gobbled it up, even the picky one.
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We had pasta with the Cheese and Herb flavor instead of our usual spaghetti and meatballs. We all loved it.
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I made this for dinner tonight. It was a hit with my husband. I made more than the two of us can eat so I sent some home with my working kids, then they don’t have to go home and cook a meal.
I have used it with chicken and vegetables with pasta.
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Italian Herb cooking creme is my fav!
have not tried it but with the sales this week its on my list. Hope it tastes as good as it looks.
I’ve used the Santa Fe blend with hamburger and one of the other flavors with chicken. I really liked both of them and they’re nice to have when you need a quick “homemade” meal.
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I made chicken enchiladas yesterday with the Santa Fe cream cheese and they were yummy!
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I’ve tried Philadelphia Cooking Creme in my lasagna recipe, we love it. Great flavor and kids can’t get enough of it.
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Well, tonight for our small group I’m going to use the Savory Garlic Cooking Creme to stuff some sweet peppers I bought at Kroger on Saturday. I’m thinking about not even roasting the peppers, just stuff them with the Cooking Creme (after I add some leftover red quinoa). The plan is to just pipe it in with a baggie and voila, there you have it. I’ll let you know how it turns out (If I add anything else it could be just some shredded cheese or some dried parsley to give it some color on the inside) and what everyone thinks!
I would I ever choose which prize to take??? They are both great and I would sure love to have them.
I love Philly Cooking Cream! It makes an amazing sauce for homemade pizzas, too!
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Made double that exact recipe a few months ago with extra beef. LOVED IT!!! Served it for my family and my parents along with toasted italian bread and a large salad. So good!!! Made enough for a few families! Great as leftovers too!!! I actually took them and placed them in a smaller casserole dish and put more mozzarella on top, baked it and took it to a ladies meeting the next night.
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I like to use the Santa Fe blend to make a Southwest Style spaghetti. Ground some beef and make a sauce with the Philly cooking creme, a can of rotel, and the ground beef. I’ve thrown in some corn before, too. It definitely adds “something special” to a boring pasta dish.
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I use it to mix with pasta and ground beef for a quick weeknight meal.
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I would change up beef strogonoff instead of using cream I would use this cooking cream
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Just bought some yesterday. Going to try your Penne Pasta recipe this week!
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I use Italian cooking cream in my lasagna and spaghetti.
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Yum- making me hungry.
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I love all the Philly cooking cremes I have actually made several of their recipes from their website and they are so easy and delirious. I love this recipe and am making for dinner this week
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Ha! I already did this. Of course being an advanced home chef I was interested in that cooking cream so I bought it the first time I saw it. I flung some in both of the Thanksgiving and Christmas gravies, and at another meal I made a curry that I make pretty often a whole lot creamier. That was all cool.
The best thing that I made is similar to the recipe posted here in that it takes the tang of a tomato based sauce and makes it a cream sauce. I already always make my own marinara sauce when the garden is full of basil and freeze it. (I wish I knew how to can stuff myself, but I don’t). That recipe is simple:
3 tablespoons olive oil
2 onions, chopped
1 garlic clove, minced
2 1/2 cups peeled, seeded, diced roma tomatoes
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon sugar
fresh basil from garden
Salt and pepper
Cook the onion and garlic a bit in the oil first, dump the other stuff in, simmer for ages. the usual thing.
So, I have that stuff around. You could use marinara sauce from a jar just as easily I would imagine.
Then I made Creamy Marinara Zucchini Chicken
I slowly thawed then heated up my marinara sauce in a pan.
I added some of the cooking cream (a fair amount, until the sauce looked pink)
I took three chicken breasts (rinsed and patted dry).
Placed them in a baking dish that I had oiled with olive oil.
Sliced two zucchini into two inch long 1/4 inch wide ‘fingers’ (like big sticks) and added them to the dish.
Poured the sauce over the chicken and zucchini
Sprinkled some black olives on top.
Covered the dish with foil.
And here’s the key!! Cooked in a low 275 degree oven for two hours or so (maybe more). Super-low-oven-temp!
Took oven temp up to 350 and took off the foil
Cooked an addition 15-20 minutes.
Served over pasta (I used whole grain fettucini, but really you can use just about anything)
This is good, I’m tellin’ ya!
I would love to try it with chicken in the crock pot.
I love the Italian Herb cooking cream. I adapted a recipe called Angel Chicken to use it instead of a regular cream cheese block. It’s awesome and easy. I have made it from frozen cooking cream and it works great. Love it!
Haven’t tried it yet, but really want to try it zesting up some noodles!
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I would like to enter the contest. I’ve been thinking about trying these cremes myself. 🙂 I already subscribe to the news letter, I already follow you on Facebook, and I have “liked” the Philly site. Have a great day!
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I gave the cooking cream a try. My husband wasn’t a huge fan, but I loved how easy it made dinner. I’ll save it for nights when he’s out on business as an easy dinner for myself and our son.
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I made this recipe tonight using the Philadelphia cooking cream. I only recently started really cooking. Before finding Kelly’s website, cooking =frying. Now, your spinach cream cheese lasagna is our favorite meal…in which I always use Philly cream cheese! Thanks for the awesome recipes and introducing me to the cooking cream!
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I like to make pasta primavera with Philadelphia Creme
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This makes an excellent substitute for cream in my beef or chicken stroganoff. Tastes creamier!
I just found you a couple days ago – love this blog! I made this for dinner tonight with a couple changes…used a whole lb. of ground beef (my hubby is a carnivore :)), added garlic, deglazed with a couple splashes of red wine, and used a LOT more pasta! Probably 5-6 cups of mezze rigatoni. Loved it!
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I love this site – and am so glad to get to know the Philly Family.
I used a tsp of garlic Philly cooking creme and a tsp of italian Philly creme last night in my spaghetti – it adds a rich flavor and a very creamy texture.
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I changed my favorite Pasta Primavera recipe and added some Philadelphia Creme. It was delicious!
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Just subscribed to your emails and I’m trying the Baked Penne tonight. I read about your website in Parent Magazine and I think it’s so helpful. Thanks for being out there!
I use the garlic flavor in my chicken alfredo.
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