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recipe of the month

december 2012

Pesto-Bruschetta Spread

Rate it!

what you need

  • 2 Tbsp. .......................
  • olive oil 
  • 1  .......................
  • shallot, finely chopped 
  • 1 cup .......................
  • grape tomatoes 
  • 2 cloves .......................
  • garlic, minced 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Creamy Pesto Cooking Creme 
  • 1/2 cup .......................
  • KRAFT Shredded Mozzarella Cheese 
  • 2 Tbsp. .......................
  • KRAFT Shredded Parmesan Cheese 
  • 1  .......................
  • French bread baguette(8 oz.), cut into 18 slices, toasted 

make it

  • Heat oil in small saucepan on medium heat. Add shallots; cook and stir 2 min. Add tomatoes and garlic. Cook 3 min. or just until tomato skins start to burst, stirring frequently.
  • Mix cooking creme and mozzarella; spread onto bottom of microwaveable pie plate. Microwave on HIGH 2 min. or until heated through. Top with tomato mixture and Parmesan.
  • Serve with toast slices.

kraft kitchen tips

Serving Suggestion
Prepare using PHILADELPHIA Italian Cheese and Herb Cooking Creme.

time to dish

Share your thoughts and see what everyone else is saying about this recipe

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Creamy Garlic-Cauliflower Bake

prep time 20 min  total time 55 min  servings 15 servings, about 1/2 cup each servings 

what you need

  • 10 cups .......................
  • small cauliflower florets 
  • 1 cup .......................
  • frozen corn 
  • 1  .......................
  • red pepper, finely chopped 
  • 2 tubs .......................
  • (10 oz. each) PHILADELPHIA Savory Garlic Cooking Creme 
  • 20  .......................
  • RITZ Crackers, coarsely crushed (about 3/4 cup) 
  • 1 cup .......................
  • KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA 
  • 1/4 cup .......................
  • chopped fresh parsley 

make it

  • Heat oven to 425°F. Cook cauliflower in boiling water in large saucepan 3 to 4 min. or until crisp-tender, adding corn to the boiling water for the last minute. Drain, reserving 1/4 cup cooking water.
  • Place cauliflower in 13x9-inch baking dish sprayed with cooking spray. Add peppers and Cooking Creme; stir until vegetables are evenly coated with sauce, adding reserved cooking water if needed.
  • Mix crushed crackers, shredded cheese and parsley; sprinkle over cauliflower mixture. Cover.
  • Bake 30 to 35 min. or until ingredients are heated through and topping is lightly browned, uncovering for the last 10 min.

kraft kitchen tips

Serving Suggestion
Prepare using broccoli florets.
Variation
Recipe can be assembled ahead of time. Refrigerate up to 2 hours. When ready to serve, bake, covered, 35 to 40 min. or until ingredients are heated through and topping is lightly browned, uncovering for the last 10 min.
more cooking creme recipes

Shrimp & Broccoli Fettuccine

prep time 25 min  total time 25 min  servings 4 servings, 1 cup each servings 

what you need

  • 1/4 lb. .......................
  • fettuccine, uncooked 
  • 1 cup .......................
  • broccoli florets 
  • 3/4 lb. .......................
  • frozen cooked cleaned medium shrimp, thawed 
  • 1 clove .......................
  • garlic, minced 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme 
  • 1/4 cup .......................
  • milk 
  • 1/4 cup .......................
  • chopped tomatoes 

make it

  • Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain; cover to keep warm.
  • Cook and stir shrimp and garlic in large nonstick skillet on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme and milk; cook and stir 2 to 3 min. or until heated through.
  • Add pasta to shrimp mixture; mix lightly. Top with tomatoes.

kraft kitchen tips

Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Variation
Prepare as directed, substituting 3/4 lb. boneless skinless chicken breasts, cut into strips, for the shrimp and increasing the cooking time to 6 to 7 min. or until chicken is done. Add cooking creme and milk; continue as directed.
more cooking creme recipes

Creamy Chicken & Broccoli Casserole

prep time 10 min  total time 45 min  servings 6 servings, about 1 cup each servings 

what you need

  • 1-1/2 lb. .......................
  • boneless skinless chicken breasts, cut into bite-size pieces 
  • 1 pkg. .......................
  • (14 oz.) frozen broccoli florets, thawed, drained 
  • 1-1/2 cups .......................
  • KRAFT 2% Milk Shredded Sharp Cheddar Cheese 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme 
  • 1/2 cup .......................
  • milk 
  • 24  .......................
  • RITZ Crackers, crushed (about 1 cup) 
  • 1 Tbsp. .......................
  • butter, melted 

make it

  • Heat oven to 400ºF. Combine first 5 ingredients in 13x9-inch baking dish; cover.
  • Bake 25 min. Meanwhile, mix cracker crumbs and butter.
  • Stir chicken mixture; top with crumbs. Bake, uncovered, 10 min. or until topping is golden brown.

kraft kitchen tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit.
Variation
Substitute 1 pkg. (16 oz.) frozen green beans for the frozen broccoli.
more cooking creme recipes

Santa Fe Chicken Enchilada Soup

prep time 10 min  total time 28 min  servings 6 servings, about 1 cup each servings 

what you need

  • 4  .......................
  • corn tortillas (6 inch), cut into strips 
  • 1 tsp. .......................
  • oil 
  • 1 lb. .......................
  • boneless skinless chicken breasts, cut into bite-size pieces 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme 
  • 1 cup .......................
  • milk 
  • 1 can .......................
  • (15 oz.) black beans, rinsed 
  • 1 can .......................
  • (11 oz.) corn with red and green bell peppers, drained 
  • 1 can .......................
  • (14.5 oz.) diced tomatoes, drained 
  • 1/4 cup .......................
  • chopped fresh cilantro 

make it

  • Heat oven to 400°F. Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
  • Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
  • Serve soup topped with tortilla strips and cilantro.

kraft kitchen tips

Serving Suggestion
Serve with lime wedges to give the soup a little citrus kick.
Variation
Serve this hearty soup with a tossed leafy green salad.
more cooking creme recipes

Savory Garlic Scalloped Potatoes

prep time 20 min  total time 80 min  servings 14 servings, 1/2 cup each servings 

what you need

  • 1  .......................
  • onion, chopped 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme 
  • 1 can .......................
  • (14.5 oz.) chicken broth 
  • 1 pkg. .......................
  • (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided 
  • 1 Tbsp. .......................
  • chopped fresh parsley 
  • 2 lb. .......................
  • red potatoes(about 6), peeled, thinly sliced 

make it

  • Heat oven to 350ºF. Cook onions in large nonstick skillet on medium heat 5 to 7 min. or until crisp-tender, stirring frequently. Add cooking creme, broth, 1 cup Cheddar and parsley; mix well. Remove from heat. Gently stir in potatoes.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 45 min. Top with remaining Cheddar; bake 10 to 15 min. or until potatoes are tender. Let stand 5 min. before serving.

kraft kitchen tips

Serving Suggestion
Save 30 calories and 3g of fat per serving by preparing with KRAFT 2% Milk Shredded Cheddar Cheese and fat-free reduced-sodium chicken broth.
Variation
For added color and flavor, substitute a sweet potato for one of the red potatoes.
more cooking creme recipes

Creamy Bacon Fettuccine

prep time 20 min  total time 38 min  servings 4 servings, 1-1/4 cups each servings 

what you need

  • 6 slices .......................
  • OSCAR MAYER Bacon, cut into 1/2-inch pieces 
  • 1/2 cup .......................
  • chopped red onions 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme 
  • 1/2 cup .......................
  • milk 
  • 1 cup .......................
  • frozen peas 
  • 1/2 lb. .......................
  • fettuccine, cooked 

make it

  • Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
  • Stir onions into drippings; cook and stir 3 min. or until crisp-tender. Add cooking creme, milk and peas; cook and stir 3 min.
  • Add bacon and pasta; stir to coat.

kraft kitchen tips

Serving Suggestion
Substitute 1 cup chopped OSCAR MAYER Smoked Ham for the bacon.
Variation
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
more cooking creme recipes

Baked Penne

prep time 5 min  total time 35 min  servings 6 servings servings 

what you need

  • 1/2 lb. .......................
  • extra-lean ground beef 
  • 1/2 cup .......................
  • each chopped onions and green peppers 
  • 1 jar .......................
  • (24 oz.) spaghetti sauce 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided 
  • 1 cup .......................
  • KRAFT Shredded Mozzarella Cheese, divided 
  • 3 cups .......................
  • cooked penne pasta 

make it

  • 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.

kraft kitchen tips

Serving Suggestion
Substitute Italian sausage for the ground beef.
Variation
Prepare using your favorite flavor of spaghetti sauce, such as mushroom or garden vegetable.
more cooking creme recipes

Creamy Pesto Baked Ziti

prep time 20 min  total time 40 min  servings 8 servings, 1-1/2 cups each servings 

what you need

  • 1 pkg. .......................
  • (16 oz.) ziti pasta 
  • 1 Tbsp. .......................
  • olive oil 
  • 3/4 lb. .......................
  • Italian turkey sausage(about 3 links), casings removed 
  • 1  .......................
  • onion, chopped 
  • 3 cloves .......................
  • garlic, chopped 
  • 1 can .......................
  • (28 oz.) crushed tomatoes, undrained 
  • 1/3 cup .......................
  • pesto 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Original Cooking Creme 
  • 1 bag .......................
  • (5 oz.) baby spinach leaves 
  • 1 pkg. .......................
  • (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided 
  • 1/2 cup .......................
  • KRAFT Grated Parmesan Cheese 

make it

  • Heat oven to 375ºF. Bring large pot of water to boil over high heat. Add ziti and cook until al dente.
  • Meanwhile, heat olive oil in large skillet over medium heat. Add sausage and cook until browned, using the back of a wooden spoon to break up sausage. Add onion and garlic and saute until tender. Stir in tomatoes and pesto. Simmer 10 min. Stir in cooking creme.
  • Drain pasta; return to pot. Add spinach, meat sauce and 1-1/2 cups mozzarella cheese and stir to combine. Spoon into 3-qt. baking dish. Top with remaining 1/2 cup mozzarella and Parmesan.
  • Bake until completely heated through and golden on top, about 20 min.

kraft kitchen tips

Serving Suggestion
Serve with a cold glass of prepared CRYSTAL LIGHT Peach Tea.
Variation
Prepare the sauce the night before so all you need to do is cook the pasta, assemble and bake off the morning of the game.
more cooking creme recipes

Santa Fe Chicken Casserole

prep time 20 min  total time 40 min  servings 6 servings servings 

what you need

  • 3 cups .......................
  • shredded cooked chicken breasts 
  • 1 can .......................
  • (15 oz.) black beans, rinsed 
  • 1 can .......................
  • (14.5 oz.) no-salt-added diced tomatoes, drained 
  • 2  .......................
  • green onions, sliced 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided 
  • 3  .......................
  • flour tortillas(6 inch) 
  • 3/4 cup .......................
  • KRAFT Mexican Style Finely Shredded Four Cheese, divided 

make it

  • Heat oven to 375ºF. Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
  • Spoon 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
  • Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is melted.

kraft kitchen tips

Serving Suggestion
Garnish with 1/4 cup chopped fresh cilantro just before serving.
Variation
Serve with a crisp mixed green salad to round out the meal.
more cooking creme recipes

Creamy Chicken Piccata & Asparagus

prep time 20 min  total time 20 min  servings 4 servings servings 

what you need

  • 4 small .......................
  • boneless skinless chicken breast halves(1 lb.) 
  • 3/4 cup .......................
  • PHILADELPHIA Savory Lemon & Herb Cooking Creme 
  • 1/2 cup .......................
  • fat-free reduced-sodium chicken broth 
  • 1 Tbsp. .......................
  • capers 
  • 1 lb. .......................
  • fresh asparagus spears, trimmed 
  • 1 Tbsp. .......................
  • water 

make it

  • Cook chicken in large skillet on medium-high heat 2 to 3 min. on each side or until lightly browned on both sides. Mix cooking creme, broth and capers; pour over chicken. Cover; simmer on low heat 5 to 6 min. or until chicken is done (165ºF).
  • Meanwhile, place asparagus in shallow microwaveable dish. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender.
  • Serve chicken with asparagus and sauce.

kraft kitchen tips

Serving Suggestion
Serve with hot cooked angel hair pasta. Garnish with lemon slices.
more cooking creme recipes
roll over to view past favorites

recipe of the month

december 2012

Pesto-Bruschetta Spread

Rate it!

what you need

  • 2 Tbsp. .......................
  • olive oil 
  • 1  .......................
  • shallot, finely chopped 
  • 1 cup .......................
  • grape tomatoes 
  • 2 cloves .......................
  • garlic, minced 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Creamy Pesto Cooking Creme 
  • 1/2 cup .......................
  • KRAFT Shredded Mozzarella Cheese 
  • 2 Tbsp. .......................
  • KRAFT Shredded Parmesan Cheese 
  • 1  .......................
  • French bread baguette(8 oz.), cut into 18 slices, toasted 

make it

  • Heat oil in small saucepan on medium heat. Add shallots; cook and stir 2 min. Add tomatoes and garlic. Cook 3 min. or just until tomato skins start to burst, stirring frequently.
  • Mix cooking creme and mozzarella; spread onto bottom of microwaveable pie plate. Microwave on HIGH 2 min. or until heated through. Top with tomato mixture and Parmesan.
  • Serve with toast slices.

kraft kitchen tips

Serving Suggestion
Prepare using PHILADELPHIA Italian Cheese and Herb Cooking Creme.

time to dish

Share your thoughts and see what everyone else is saying about this recipe

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Creamy Garlic-Cauliflower Bake

prep time 20 min  total time 55 min  servings 15 servings, about 1/2 cup each servings 

what you need

  • 10 cups .......................
  • small cauliflower florets 
  • 1 cup .......................
  • frozen corn 
  • 1  .......................
  • red pepper, finely chopped 
  • 2 tubs .......................
  • (10 oz. each) PHILADELPHIA Savory Garlic Cooking Creme 
  • 20  .......................
  • RITZ Crackers, coarsely crushed (about 3/4 cup) 
  • 1 cup .......................
  • KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA 
  • 1/4 cup .......................
  • chopped fresh parsley 

make it

  • Heat oven to 425°F. Cook cauliflower in boiling water in large saucepan 3 to 4 min. or until crisp-tender, adding corn to the boiling water for the last minute. Drain, reserving 1/4 cup cooking water.
  • Place cauliflower in 13x9-inch baking dish sprayed with cooking spray. Add peppers and Cooking Creme; stir until vegetables are evenly coated with sauce, adding reserved cooking water if needed.
  • Mix crushed crackers, shredded cheese and parsley; sprinkle over cauliflower mixture. Cover.
  • Bake 30 to 35 min. or until ingredients are heated through and topping is lightly browned, uncovering for the last 10 min.

kraft kitchen tips

Serving Suggestion
Prepare using broccoli florets.
Variation
Recipe can be assembled ahead of time. Refrigerate up to 2 hours. When ready to serve, bake, covered, 35 to 40 min. or until ingredients are heated through and topping is lightly browned, uncovering for the last 10 min.
more cooking creme recipes

Shrimp & Broccoli Fettuccine

prep time 25 min  total time 25 min  servings 4 servings, 1 cup each servings 

what you need

  • 1/4 lb. .......................
  • fettuccine, uncooked 
  • 1 cup .......................
  • broccoli florets 
  • 3/4 lb. .......................
  • frozen cooked cleaned medium shrimp, thawed 
  • 1 clove .......................
  • garlic, minced 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme 
  • 1/4 cup .......................
  • milk 
  • 1/4 cup .......................
  • chopped tomatoes 

make it

  • Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain; cover to keep warm.
  • Cook and stir shrimp and garlic in large nonstick skillet on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme and milk; cook and stir 2 to 3 min. or until heated through.
  • Add pasta to shrimp mixture; mix lightly. Top with tomatoes.

kraft kitchen tips

Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Variation
Prepare as directed, substituting 3/4 lb. boneless skinless chicken breasts, cut into strips, for the shrimp and increasing the cooking time to 6 to 7 min. or until chicken is done. Add cooking creme and milk; continue as directed.
more cooking creme recipes

Creamy Chicken & Broccoli Casserole

prep time 10 min  total time 45 min  servings 6 servings, about 1 cup each servings 

what you need

  • 1-1/2 lb. .......................
  • boneless skinless chicken breasts, cut into bite-size pieces 
  • 1 pkg. .......................
  • (14 oz.) frozen broccoli florets, thawed, drained 
  • 1-1/2 cups .......................
  • KRAFT 2% Milk Shredded Sharp Cheddar Cheese 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme 
  • 1/2 cup .......................
  • milk 
  • 24  .......................
  • RITZ Crackers, crushed (about 1 cup) 
  • 1 Tbsp. .......................
  • butter, melted 

make it

  • Heat oven to 400ºF. Combine first 5 ingredients in 13x9-inch baking dish; cover.
  • Bake 25 min. Meanwhile, mix cracker crumbs and butter.
  • Stir chicken mixture; top with crumbs. Bake, uncovered, 10 min. or until topping is golden brown.

kraft kitchen tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit.
Variation
Substitute 1 pkg. (16 oz.) frozen green beans for the frozen broccoli.
more cooking creme recipes

Santa Fe Chicken Enchilada Soup

prep time 10 min  total time 28 min  servings 6 servings, about 1 cup each servings 

what you need

  • 4  .......................
  • corn tortillas (6 inch), cut into strips 
  • 1 tsp. .......................
  • oil 
  • 1 lb. .......................
  • boneless skinless chicken breasts, cut into bite-size pieces 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme 
  • 1 cup .......................
  • milk 
  • 1 can .......................
  • (15 oz.) black beans, rinsed 
  • 1 can .......................
  • (11 oz.) corn with red and green bell peppers, drained 
  • 1 can .......................
  • (14.5 oz.) diced tomatoes, drained 
  • 1/4 cup .......................
  • chopped fresh cilantro 

make it

  • Heat oven to 400°F. Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
  • Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
  • Serve soup topped with tortilla strips and cilantro.

kraft kitchen tips

Serving Suggestion
Serve with lime wedges to give the soup a little citrus kick.
Variation
Serve this hearty soup with a tossed leafy green salad.
more cooking creme recipes

Savory Garlic Scalloped Potatoes

prep time 20 min  total time 80 min  servings 14 servings, 1/2 cup each servings 

what you need

  • 1  .......................
  • onion, chopped 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme 
  • 1 can .......................
  • (14.5 oz.) chicken broth 
  • 1 pkg. .......................
  • (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided 
  • 1 Tbsp. .......................
  • chopped fresh parsley 
  • 2 lb. .......................
  • red potatoes(about 6), peeled, thinly sliced 

make it

  • Heat oven to 350ºF. Cook onions in large nonstick skillet on medium heat 5 to 7 min. or until crisp-tender, stirring frequently. Add cooking creme, broth, 1 cup Cheddar and parsley; mix well. Remove from heat. Gently stir in potatoes.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 45 min. Top with remaining Cheddar; bake 10 to 15 min. or until potatoes are tender. Let stand 5 min. before serving.

kraft kitchen tips

Serving Suggestion
Save 30 calories and 3g of fat per serving by preparing with KRAFT 2% Milk Shredded Cheddar Cheese and fat-free reduced-sodium chicken broth.
Variation
For added color and flavor, substitute a sweet potato for one of the red potatoes.
more cooking creme recipes

Creamy Bacon Fettuccine

prep time 20 min  total time 38 min  servings 4 servings, 1-1/4 cups each servings 

what you need

  • 6 slices .......................
  • OSCAR MAYER Bacon, cut into 1/2-inch pieces 
  • 1/2 cup .......................
  • chopped red onions 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme 
  • 1/2 cup .......................
  • milk 
  • 1 cup .......................
  • frozen peas 
  • 1/2 lb. .......................
  • fettuccine, cooked 

make it

  • Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
  • Stir onions into drippings; cook and stir 3 min. or until crisp-tender. Add cooking creme, milk and peas; cook and stir 3 min.
  • Add bacon and pasta; stir to coat.

kraft kitchen tips

Serving Suggestion
Substitute 1 cup chopped OSCAR MAYER Smoked Ham for the bacon.
Variation
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
more cooking creme recipes

Baked Penne

prep time 5 min  total time 35 min  servings 6 servings servings 

what you need

  • 1/2 lb. .......................
  • extra-lean ground beef 
  • 1/2 cup .......................
  • each chopped onions and green peppers 
  • 1 jar .......................
  • (24 oz.) spaghetti sauce 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided 
  • 1 cup .......................
  • KRAFT Shredded Mozzarella Cheese, divided 
  • 3 cups .......................
  • cooked penne pasta 

make it

  • 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.

kraft kitchen tips

Serving Suggestion
Substitute Italian sausage for the ground beef.
Variation
Prepare using your favorite flavor of spaghetti sauce, such as mushroom or garden vegetable.
more cooking creme recipes

Creamy Pesto Baked Ziti

prep time 20 min  total time 40 min  servings 8 servings, 1-1/2 cups each servings 

what you need

  • 1 pkg. .......................
  • (16 oz.) ziti pasta 
  • 1 Tbsp. .......................
  • olive oil 
  • 3/4 lb. .......................
  • Italian turkey sausage(about 3 links), casings removed 
  • 1  .......................
  • onion, chopped 
  • 3 cloves .......................
  • garlic, chopped 
  • 1 can .......................
  • (28 oz.) crushed tomatoes, undrained 
  • 1/3 cup .......................
  • pesto 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Original Cooking Creme 
  • 1 bag .......................
  • (5 oz.) baby spinach leaves 
  • 1 pkg. .......................
  • (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided 
  • 1/2 cup .......................
  • KRAFT Grated Parmesan Cheese 

make it

  • Heat oven to 375ºF. Bring large pot of water to boil over high heat. Add ziti and cook until al dente.
  • Meanwhile, heat olive oil in large skillet over medium heat. Add sausage and cook until browned, using the back of a wooden spoon to break up sausage. Add onion and garlic and saute until tender. Stir in tomatoes and pesto. Simmer 10 min. Stir in cooking creme.
  • Drain pasta; return to pot. Add spinach, meat sauce and 1-1/2 cups mozzarella cheese and stir to combine. Spoon into 3-qt. baking dish. Top with remaining 1/2 cup mozzarella and Parmesan.
  • Bake until completely heated through and golden on top, about 20 min.

kraft kitchen tips

Serving Suggestion
Serve with a cold glass of prepared CRYSTAL LIGHT Peach Tea.
Variation
Prepare the sauce the night before so all you need to do is cook the pasta, assemble and bake off the morning of the game.
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Santa Fe Chicken Casserole

prep time 20 min  total time 40 min  servings 6 servings servings 

what you need

  • 3 cups .......................
  • shredded cooked chicken breasts 
  • 1 can .......................
  • (15 oz.) black beans, rinsed 
  • 1 can .......................
  • (14.5 oz.) no-salt-added diced tomatoes, drained 
  • 2  .......................
  • green onions, sliced 
  • 1 tub .......................
  • (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided 
  • 3  .......................
  • flour tortillas(6 inch) 
  • 3/4 cup .......................
  • KRAFT Mexican Style Finely Shredded Four Cheese, divided 

make it

  • Heat oven to 375ºF. Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
  • Spoon 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
  • Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is melted.

kraft kitchen tips

Serving Suggestion
Garnish with 1/4 cup chopped fresh cilantro just before serving.
Variation
Serve with a crisp mixed green salad to round out the meal.
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Creamy Chicken Piccata & Asparagus

prep time 20 min  total time 20 min  servings 4 servings servings 

what you need

  • 4 small .......................
  • boneless skinless chicken breast halves(1 lb.) 
  • 3/4 cup .......................
  • PHILADELPHIA Savory Lemon & Herb Cooking Creme 
  • 1/2 cup .......................
  • fat-free reduced-sodium chicken broth 
  • 1 Tbsp. .......................
  • capers 
  • 1 lb. .......................
  • fresh asparagus spears, trimmed 
  • 1 Tbsp. .......................
  • water 

make it

  • Cook chicken in large skillet on medium-high heat 2 to 3 min. on each side or until lightly browned on both sides. Mix cooking creme, broth and capers; pour over chicken. Cover; simmer on low heat 5 to 6 min. or until chicken is done (165ºF).
  • Meanwhile, place asparagus in shallow microwaveable dish. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender.
  • Serve chicken with asparagus and sauce.

kraft kitchen tips

Serving Suggestion
Serve with hot cooked angel hair pasta. Garnish with lemon slices.
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