The TEXAS heat is sizzlin’ but it doesn’t stop us from eating! Tons of grillin’ is happening on the ranch and I’m servin’ up sides to keep your taste buds cool and happy with flavor.
Around these parts, any sort of potato salad goes. Some make it with mustard, some use mayo but if you’re really wanting to step outside the box and add some pizazz to your tater salad, try one of the cooking cremes that Kraft Philadelphia offers. I used the Italian Cheese & Herb in my chicken and noodles, a warmer dish, and today I’m using it in tater salad. I’ll be sharing another cold side, Asian Slaw, for you folks who want something different than potatoes.
what you need
- 3 lb. new red potatoes, quartered
- 1/2 cup water
- 1/4 cup KRAFT Zesty Italian Dressing
- 1 tub (10 oz.) PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme
- 1-1/2 cups cherry tomatoes, halved
- 2 stalks celery, sliced
- 1/4 cup KRAFT Shredded Parmesan Cheese
make it
- Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl. Add dressing; toss to coat.
- Refrigerate 1 hour or until completely cooled.
- Add remaining ingredients; mix lightly.
The good news, my family loved it! The bad news, there was literally only enough to fit into this bowl for me to take a photo. If you need some new inspiration in the kitchen, check out their cooking cremes and recipes!
Here’s the Creamy Asian Slaw recipe!
what you need
- 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
- 1/4 cup KRAFT Asian Toasted Sesame Dressing
- 2 pkg. (12 oz. each) broccoli slaw
- 1/2 cup PLANTERS Slivered Almonds
- 1/2 cup golden raisins
make it
- Combine cooking creme and dressing in large bowl.
- Add remaining ingredients; toss to coat.
- Refrigerate 1 hour. Stir before serving.
SOMETHING FOR YOU!
TELL ME WHAT YOU’D MAKE WITH ONE OF THE PHILADELPHIA COOKING CREMES! SHARE A RECIPE AND YOU’LL BE ENTERED TO WIN A $50 GIFT CARD AND COUPONS.
One entry per person, per day and each recipe must be different. I’d love for you to share on Pinterest, Facebook, and Twitter but it’s not a requirement. Giveaway ends on July 1st around 10pm CST. Good luck!
Julie says
Chicken Bruschetta Pasta with the orginial
EMMA L HORTON says
I WOULD MAKE THE CREAMY ASIAN SLAW AGAIN
robyn paris says
i’d use the italian herb in a cold pasta salad
anash says
i wan tto try the: Salisbury Steak with Creamy Sauce
Thanks for a super giveaway!
Mami2jcn says
I would make shrimp carbonara.
Julie says
Baked Chicken Enchiladas
EMMA L HORTON says
CREAMY ASIAN SLAW
Sammi says
baked chicken enchiladas sound good – never made them before!
Annette D says
Santa Fe Slow-Cooker “Baked” Beans
servings
10 servings, 1/2 cup each
Ingredients
1 can
(15 oz.) dark red kidney, butter and pinto beans, rinsed
1/2 cup
PHILADELPHIA Santa Fe Blend Cooking Creme
1/2 cup
barbecue sauce
1/2 cup
salsa
1 small
onion and green pepper, chopped
1 cup
frozen corn
6 slices
OSCAR MAYER Bacon, cooked, crumbled
Directions
Combine all ingredients except bacon in slow cooker; cover with lid.
Cook on LOW 4 to 6 hours (or on HIGH 3 hours).
Stir in bacon.
Amanda Sakovitz says
id love to try Creamy vegetable gratin
Aimee Fontenot says
I would make like a chicken pasta with peas and diced carrots or maybe some broccoli.
Mami2jcn says
I would make chicken fettuccine.
Maria says
I’d love to make a crawfish pasta.
I usually make mine with an Alfredo packet or try the new Philadelphia cremes(or make my own creamy alfredo sauce)
1 pack of Fettuccine pasta
Diced onions
4 tablespoons of low-fat butter
16 ox of crawfish tails (locally of course)
fresh garlic-1 clove
salt * pepper to taste
I also add romano/parmasian cheese sprinkles.
Saute the crawfish tails, plus all ingredients minus the creme/Alfredo sauce & fettuccine. Once all items are sauteed I then add creme/Alfredo sauce.
Boil fettuccine & add cooked noodles to sauce mixture. keep warm untll serving
Caryn S says
I would make a southwestern tamale pie with chicken, black beans, and corn
Diane Baum says
mmm…maybe chicken pasta with dried cranberries and pears
Diane F says
I would make chicken and summer squash skillet-yum!
Amanda Sakovitz says
the creamy asian slaw
Julie says
Creamy Tomato-Basil Turkey Casserole try this
Brittani says
Some kind of chicken pasta would be great!
kjasus says
i would bake chicken taquitos….deep fried burritos filled with a chicken and cream cheese mixture.
Kathlean Owens says
Aunt Allys Casserole
3 Chicken breast, diced raw or cooked
1 PK of California Veggies (Broccoli, Cauliflower and Carrots)
1 10oz tub of Philedelphia Cream Cheese (I like the Onion flavor one) softened and room temp.
2 eggs scrambled
1 tsp of pepper and 1 tsp of salt or garlic salt.
Mix all the ingredients together and spread evenly in casserole dish. You can top with Crushed Ritz crackers or crushed potato chips. Bake for 45 minutes @ 350 degrees.
It’s our favorite casserole!
s riches says
I would make a Cranberry-Cream Cheese Mold
Debbie C says
I would make the Salisbury Steak with Creamy Sauce recipe from Kraft’s website. I will post the link, since I think they would prefer that instead of posting the whole recipe. This sounds great for Fall and Winter.
http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=125464#category=820&subcategory=
chrisdeglen(at)gmail(dot)com
Mami2jcn says
I’d make potato salad.
Diane F says
Baked Rigatoni casserole
EMMA L HORTON says
CREAMY ASIAN SLAW…I COULD EAT THIS EVERY DAY
Amanda Sakovitz says
salisbury steak with creamy sauce
Ginger b. says
Denver-Style Morning Burrito
time
prep:
10 min
total:
20 min
servings
total:
8 servings
what you need
8 eggs
1tub (10 oz.) PHILADELPHIA Original Cooking Creme, divided
1/2 cup each chopped green peppers and onions
1cup chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham
8 flour tortillas (6 inch), warmedmake it
WHISK eggs and 1/2 cup cooking creme until well blended; set aside.
COOK and stir vegetables and ham in large skillet sprayed with cooking spray on medium heat 2 to 3 min. or until vegetables are crisp-tender. Add egg mixture; cook 3 min. or until set, stirring occasionally.
SPREAD tortillas with remaining cooking creme; top with egg mixture. Fold in opposite sides of each tortilla, then roll up, burrito-style.
kraft kitchens tips
dario says
i would make some chicken tacos with it
Ed Nemmers says
I would prepare a chicken skillet dish!
Christy says
I’d use this with pasta, chicken, peppers and onions.
Michelle S says
Creamy Asian cole slaw.
Charlotte Padgett says
The summer potato sald looks and sounds delicious.
Sonya says
I love making spaghetti sauce and stirring in the garlic herb flavor! It makes “pink” sauce that’s awesome!
Dawn Reid says
Chicken with veggies
tamar says
It sound great for a casserole with sliced potatoes, onions, and cheese!
Jammie says
I would make beef stroganoff… pasta, beef, mushrooms, onions, little bit of water, and cream cheese.
D Schmidt says
I would love to make this:
1 small onion, chopped2 tsp. oil3 cupsshredded cooked chicken breasts1 can(14.5 oz.) no-salt-added diced tomatoes, drained1 tub(10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese8 flour tortillas (6 inch)
Directions
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 13×9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover. Bake 15 to 20 min. or until heated through.
Corey Olomon says
I would use it with grilled chicken.
Theresa H says
we love the Italian cheese and herb in with out penne for a different baked pasta and italian chicken,.
Renee G says
I would make a refrigerated pasta salad.
rsgrandinetti@yahoo(DOT)com
Miz Vickik says
I’d make beef stroganoff!
Robin says
I would make the Tex-Mex Beef & Rice Casserole.
chadro says
with Casserole dishes like pastas and rices
joseph gersch jr says
i would make chieckn and pasta
Gaye M says
Kraft’s recipe for Chicken Primavera with Pasta at http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=121714#category=818&subcategory= would be a hit with my family.
Debbie B says
I”d make Baked Penne -
Ingredients
1/2 lb ground beef
1/2 cup chopped onion
1/2 cup green peppers
1 jar(24 oz.) spaghetti sauce
1 tub(10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
1 cup Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta
Directions
Heat oven to 350°F. Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover. Bake 20 min. or until heated through, uncovering after 15 min.
Mami2jcn says
I would make a creamy pasta salad. Thanks!
tracey byram says
I use it in hash brown casserole. shredded potatoes, cooking cream, chopped onion, colby cheese, crumbled bacon, bake.
Julie says
Sausage & Peppers Rotini try this