Thursday, April 14, 2011


The other day while in the grocery store, I was looking for Velveeta cheese, and I found a coupon on a display for Philadelphia Cooking Creme....$1.50 off ONE!!!  I had been wanting to try it out, and this gave me that chance at a great discount.  My only problem now was..... which one should I try?  They each had a recipe on the back, and the EASY CHICKEN ENCHILADAS on the back of the Santa Fe blend, sounded like something my family would enjoy, so problem solved. 

This was so quick and easy, and so good that my husband said "It's a keeper!"  I also discovered more great recipes for all of the different flavor cooking cremes here.  I definitely intend to try the others in the near future!  Hope you will too!

Easy Chicken Enchiladas:

1 small onion, chopped
2 tsp. oil
3 cups shredded cooked chicken breasts
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1 tub (10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
8 flour tortillas (6 inch)

Heat oven to 350°F.

Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.

Bake 15 to 20 min. or until heated through.

This recipe is linked to: It's a Keeper Thursday

Sunday, April 10, 2011


Italian Beef Sandwiches are one of my families favorites.  Since we are working so hard on weekends to get our house ready to list with a realtor, I thought this would be a quick and easy recipe to make that would last my husband and I all weekend.  I had already defrosted my roast, and was getting all the ingredients ready last night when I discovered that some of the ingredients I thought I had..........well, I didn't!  With no time to run to the store, this morning I had to improvise.  After picking and choosing ingredients that I did have in the pantry, this is what I came up with, and honestly I think this recipe is better than the original one I have used in the past!  Also, I was out of french rolls, so I had some Kings Hawaiian Sandwich Rolls I used instead.  The combination of the sweet rolls and the savory meat was delish!  Hope you give this one a try, and let me know what you and your family think!  HAPPY COOKING!

Italian Beef Sandwiches:
(Angie's Kitchen)

3-4 lb Chuck roast
McCormick Italian Herb Seasoning Grinder (you could also use regular Italian Herbs, but I urge  you to try this won't regret it!)
1 cup beef broth
1 (16oz) bottle Italian Dressing
1 small onion sliced in rings, then cut in half
1 small green bell pepper, rough chopped (fancy talk for cut in chunks)
1 (16oz) jar Pepproncini peppers (I use the whole ones, but if you want to incorporate your peppers into the meat you can use the rings)
1 tbs minced garlic (more or less to suit your taste)
Provolone cheese slices
French Rolls (or rolls of your choice)

Season your roast with the McCormick Italian Herb Seasoning.  Place in a Ziploc bag or a covered marinating tray and let marinate overnight.  (If you are in a hurry, you can skip this step, and it will still be delicious!)  Place marinated roast in your slow cooker, and pour beef broth, italian dressing, and pepproncinis with the juice over your roast.  Slice onion, and chop bell pepper and add to slow cooker.  Add the minced garlic, and press your veggies and garlic down into the liquid to insure they all get a fair share of the flavor!  Cook on low for 8-10 hours.  When done, this is where I take a slotted spoon and carefully remove the pepproncinis.  (If you like the pepproncinis in or on your sandwich, you can use the rings, and top your sandwich with them along with the bell pepper and onion.)  Then remove your roast to a large plate or cutting board, and use two forks to shred the meat.  Place shredded meat into a large bowl, and using a slotted spoon, add the veggies.  Stir the veggies into the meat.  Add a little of the broth from the crock pot to moisten your meat.  Serve on French rolls or roll of your choice topped with a slice of Provolone cheese.  I put my sandwiches in the toaster oven and toast them until lightly browned and the cheese is melted.  ENJOY!

This post is linked to: These Chicks Cooked hosted by This Chick Cooks, Crock Pot Recipe Exchange

Friday, April 1, 2011


This recipe came from one of my Taste of Home Everyday Slow Cooker & One Dish Recipes cookbooks, which are now packed up in tubs and ready for the move.....if we ever sell our house and find a new one!!!!  I am so ready to be settled and have a place that has enough space for everything....well, almost everything anyway.  Do we ever have enough space?  Especially when there are kids involved!  LOL!  Anyway, last night was the first time making this recipe, and it was a huge hit!! The pork chops were so tender, they fell apart when I took them out. This would also be good with chicken, in fact I think I will try that soon and I will let you know how it turns out.

Old-Fashioned Pork Chops:

1/2 cup all-purpose flour
1 1/2 tsp. ground mustard
1/2 tsp garlic salt
1/2 tsp pepper
6 boneless pork loin chops
2 tbs canola oil (I used olive oil)
1 can (10 1/2 ounces) condensed chicken with rice soup, undiluted
1 medium onion, quartered
1 1/2 teaspoon dried parsley flakes ( I used McCormick Italian Herb Seasoning Grinders because I was out of parsley, and it worked great!)

In a large resealable plastic bag, combine the flour, mustard, garlic salt and pepper.  Add the pork, a few pieces at a time, and shake to coat.

In a large skillet, brown chops in oil on each side.  Transfer to a 3qt slow cooker.  Top with the soup, onion and parsley flakes.  Cover and cook on low for 5-6 hours or until pork is tender.