CONGRATULATIONS TO ...
Daily tweet #1....... http://twitter.com/#!/jone402/status/46287363525189632
joderjo402 AT gmail DOT com
An e-mail has been sent and she has 48 hours to respond before a new winner is selected via random.org.
Thanks to all those who entered!
Have you heard about the new product by Kraft called Philadelphia Cooking Creme? It has four flavors:
- Italian Cheese & Herb Cooking Creme
- Savory Garlic Cooking Creme
- Original Flavor Cooking Creme
- Santa Fe Cooking Creme
I love Philadelphia Cream Cheese and can imagine I would love the Cooking Creme. They even created this cute and funny video featuring celebrity chef Emeril Lagasse's attorney. There are some wonderful sounding recipes also which I feature at the bottom of this post as well as clicking here.
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The Giveaway:
One winner will receive three coupons for three containers of Philadelphia Creme!
To Enter:
Just follow my blog and tell me what you thought of the video.
Extra Entries:
- Follow Philadelphia Creme on Twitter.
- Connect on Facebook.
- Subscribe to my blog
- Follow me on Twitter
- "Like" me on Facebook
- Tweet about this giveaway "Health, Beauty, Children & Family: " - can be done daily for two entries
- Blog about this giveaway (can be done once for five entries)
- Enter any of my other giveaways (five entries)
Giveaway ends 3/12 at midnight (EST) - US only please
*Disclosure: I was not compensated for this post.
Creamy Chicken Fajitas |
1 | lb. boneless skinless chicken breasts, cut into strips | |
1 | cup each thin onion slices and green pepper strips | |
1 | tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme | |
8 | flour tortillas (6 inch), warmed | |
1 | cup KRAFT Mexican Style Finely Shredded Four Cheese |
Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done. |
Add cooking creme; cook and stir 2 min. |
Spoon down centers of tortillas; top with shredded cheese. Fold over. |
Substitute:
Substitute flank steak or pork cutlets for the chicken.
Creamy Chicken Pot Pie |
1 | lb. boneless skinless chicken breasts, cut into bite-size pieces | |
2 | cups frozen mixed vegetables (carrots, corn, green beans, peas,) thawed, drained | |
1 | tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme | |
1 | ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.) |
Heat oven to 400°F. |
Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate. |
Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet. |
Bake 25 to 30 min. or until golden brown. |
Substitute:
Substitute 2 cups chopped cooked ham for the chicken.