Friday, March 4, 2011

PHILLY Dinnertime Dilemma House Party

I signed up to host a PHILLY Dinnertime Dilemma House Party and was picked as one of the winners. It does not take much for me to host a dinner party anyhow any excuse for a get together. It was a strange week to host the Party but I thought we needed a break from all the stress from the week, my husband had surgery at 1:00am Thursday morning and then some other medical problems going on in our family so this was nice.
All it takes is spending time with family to make you forget all your troubles.

Well anyhow back to the dinner....
I was to use the new Philadelphia cooking creme on a  recipe and invite a few people over, I decided to try two of their recipes and change them up a little. I got some coupons for buy one get one free, a nice frying pan, 14 page pamphlet with recipes, magnets, wooden spoons, coupons for $1.00 off, note pad and a cooking mitt.

Here are a few recipes I tried

Lemon-Broccoli with Rice and Chicken

1 T olive oil
1 lb boneless chicken breast, cut into strips.
1 clove garlic
1/2 tsp pepper
1 tub (10oz) Philadelphia garlic cooking creme
2 cups broccoli, blanched, then cut into florets.
2 tsp lemon zest
2 cups hot rice

Heat oil in a large skillet on medium-high heat. Add chicken, garlic and pepper; cook 5-6 minutes or until chicken is done, stirring frequently.
Add cooking creme and broccoli; cook and stir 2 minutes. Stir in lemon zest.
Serve over rice.

The other recipe I made was...

1/2 lb bacon cut into 1/2 inch pieces.
1/2 cup chopped red onions
1 lb asparagus, cut into 1" pieces
1 tub (10 oz) Philadelphia Italian Cheese and Herb cooking Creme
1/2 cup milk
1 cup frozen peas
1/2 lb fettuccine, cooked

Cook bacon in a large skillet until crisp. Remove bacon from skillet with splotted spoon, reserving 2 T drippings in skillet. Drain bacon on paper towel.
Stir onions and asparagus into drippings; cook and stir 3 minutes or until crisp tender. Add Creme, milk and peas;cook three minutes. Add bacon and pasta; stir to coat.

I served this with Jalapeno cheddar bread and olive bread along with a salad and strawberries. For dessert I threw, and trust me when I said threw together some brownies and my daughter brought over some yummy Blondie's.

 Go to and check out some recipes and give it a try.
I think they would be great on a bagel, or as a dip on crackers or veggie as a quick snack. I would love to make a chicken, bacon pizza with the garlic creme. I will be posting a few more recipes once I try them. Since I has nine people eating at my house I doubled the recipes I posted above and have left overs for tomorrows lunch.
I bet a potato soup would be great with the garlic creme....there is also a South Western one I want to try next.
Here are the recipes for the brownies. I kind of measured the ingredients but not to the exact amount but this will give you an idea.

3/4 cup butter, melted
1/4 cup instant coffee (do not add water, add dry)
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.               

In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan.               
Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool then move on to the next step.
1 8oz Philadelphia cream cheese
1/4 cup sugar
1 cup vanilla yogurt
Beat cream cheese with sugar until whipped, fold in yogurt. Spread on top of cooled brownie, chill in the fridge and then top with frosting recipe below.
1 1/2 cup soften butter
powder sugar....Make as sweet as you want I just poured it from a bag, maybe 4 cups  
milk I added between 1/4-1/2 cup
Whip ingredients together until smooth and add on top of the cream cheese mixture on top of brownies.