PHILADELPHIA COOKING CREME

If you guys are like me and got the deal on Philadelphia Cooking Creme way back when for $.50 each, you still have a few in your refrigerator that you need to use. Here are a few good recipes to use them up. And when you pair PHILADELPHIA's new Cooking Creme with the slow cooker, you've got the ultimate in lazy cooking.


SUNDRIED TOMATO AND ARTICHOKE DIP

1 (10-ounce) container of Savory Garlic PHILADELPHIA Cooking Creme
1 (14-ounce) can artichoke hearts, drained and chopped
1/4 cup sundried tomatoes, soaked, then drained and chopped
chips for dipping

The Directions.

Use a 2-quart slow cooker. Scoop out the Cooking Creme and put it into an empty slow cooker. Lick the spoon.
Add the chopped artichokes and sundried tomatoes. Stir (but not with the spoon you licked, because that would be gross). Cover and cook on low for 3 hours, or until fully hot.
Serve with your favorite chips.

Life just couldn't be better.

SLOW COOKER CREAMY TACOS
serves 4-6

2 pounds chicken breast pieces (mine were frozen solid)
1 (14.5-ounce) can fire roasted tomatoes (you can use garlic-seasoned, or plain in a pinch. I wouldn't do tomatoes with chiles if feeding kids)
1 (10-ounce) container PHILADELPHIA Cooking Creme--- Santa Fe flavor
taco shells or corn tortillas

Optional fixins': sour cream, avocado slices
optional add-ins to stretch the meal to feed more people: 1 cup frozen corn, or 1 can corn, drained, 1 can black or pinto beans, drained and rinsed.

Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme (lick the container. It's GOOD!)
Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or corn tortillas with your favorite toppings.