Atlanta Cooking Experience 2011 " also known as Cooking Accross America!

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Just in Time for super bowl Make my Stromboli they all going to love it serves up to 8

Savory Garlic Pepperoni Sausage Stromboli Share Tags: cooking creme, original cooking creme, italian cheese and herb cooking creme, savory garlic cooking creme, santa fe blend cooking creme, savory garlicThis recipe will have everyone smiling from ear to ear. With the help of Savory Garlic Crème it has taken a regular meat Stromboli to a much higher level of restaurant quality at home and from here on you will always make it at home trust me on this try it and you will see! Easy done in 45 minutes and will save you tons of money! Superb recipe for any night of the week or on game night you can easily double the recipe and make two to feed larger crowd and sure to please everyone guarantee! Prep time: 10 minutes |Cook time: 25 minutes |Total time: 35 minutes |Servings: 4•1 (11oz) Refrigerated Pillsbury Pizza Crust (thin crust)
•3/4 pound(s) of ground Italian sausage
•1/4 pound(s) of chopped pepperoni
•10 ounce(s) of tub Philadelphia Savory Garlic cooking crème
•14 ounce(s) of jar pizza sauce
•1 1/2 cup(s) of Kraft mozzarella shredded cheese
•1 egg beaten
Steps
1.Preheat oven at 400. Line with foil a cookie sheet and spray with cooking spray and set aside for later. In a frying pan brown Italian sausage for 5 minutes then add pepperoni and 2 oz of the pizza sauce mix well and set aside.
2.On a floured surface spread out the pizza dough and spread 8 oz cooking crème reserving 2 oz for later follow with the sausage mixture and top with shredded cheese. Take your pizza and roll. Place on a on your cookie sheet and brush with egg wash and bake in oven for 25 minutes.
3.While Stromboli is in the oven on medium high heat add remaining cooking crème and pizza sauce whisk together and heat through keep on low until Stromboli is done. Take Stromboli out of the oven and let it sit before cutting for 10 minutes. Dip or top with sauce.

1-2-3 Chocolate Peanut Butter

The new Philadelphia cooking creme orginal is so versatile you can create chef inspired dessert just like this elegant and decadent torte in your very own home and will be ready in 45 minutes! Make to impress dessert!! Prep time: 30 minutes |Cook time: 18 minutes |Total time: 48 minutes |Servings: 10•1 18.75 oz box chocolate supreme brownie mix (any brand)
•1/2 cup(s) of canola oil or (vegetable oil)
•1/4 cup(s) of water
•2 eggs
•10 ounce(s) of Philadelphia cooking crème original
•3 ounce(s) of box instant French vanilla pudding
•5 ounce(s) of creamy peanut butter
•8 ounce(s) of whipped topping thawed
•1/2 cup(s) of semi sweet chocolate chips melted
Steps
1.Heat oven to 350 F. Generously spray 2 9 inch cake pans with non stick cooking spray and set aside. In large bowl, stir brownie mix, oil, water, eggs 50 strokes with spoon. Divide batter evenly between pans. Bake 18 minutes.
2.While cakes are baking in a large bowl add cooking crème, peanut butter, instant pudding mix and with electric mixer on a medium speed until well blended. Fold in whipped topping and refrigerated while brownie cools.
3.Remove from oven and cool 10 minutes. Remove from pans and place on a cookie sheet and place in freezer for 10 minutes to quickly finish cooling the cakes. Take cakes out of the freezer and start layering first cake then peanut butter cream and repeat with last layers. In microwave oven place in an oven proof bowl chocolate chips and heat 20 seconds check you my need additional 10 seconds until all melted. In a zip lock bag add chocolate close and twist and nip corner drizzle all over the top of your torte.

Lemony Italian Cheese & Herb Cutlets

This month it's all about Kraft's new cooking creme!!

Baked Spanish Tortilla
This is a delicious Spanish omelet will take you to Spain without leaving your kitchens you will be there in 30 minutes time!!Thanks to the New Philadelphia Cooking Crème Santa Fe blend, your family is going to love this one!! Perfect for breakfast, brunch, lunch or even dinner!

2 cup potatoes cook and diced
8 large eggs
10 oz Philadelphia cooking crème Santa Fe blend
4 oz can slice black olives drained
1 ½ cup Kraft Mexican blend shredded cheese
½ cup cilantro chopped.
1 cup salsa
Preheat oven at 375. On stove top on medium high heat spray a frying pan with non stick olive oil cooking spray add potatoes and cook 3 to 5 minutes or until slightly brown and set aside.
In a large bowl add eggs and 8 oz of the cooking cream reserve 2 oz for a sauce, mix well. Next add olives, cheese, potatoes and halve of the cilantro mix until all incorporated. Spray with cooking sprays a baking dish and pour your Tortilla mixture and bake for 25 minutes or until center is set.
While your Tortilla is in the oven in a sauce pot on medium high heat add salsa the remaining crème and cilantro. Whisk until well blended and keep warm. Cut your Tortilla in 6 and serve with Spanish sauce!