I'm a Utah mom, just trying to make ends meet. Several years ago, I was introduced to a new way of couponing. I've been addicted ever since. I have a hard time paying full price for anything anymore.
I love couponing so much, I decided to become a teacher for Grocery Smarts. I teach free classes and show you how to get everything you need at the grocery store and still leave $$$ in your pocket. I'll also teach you the best ways to get and organize your coupons. The best part of the class is when I show you how to match your current coupons up with the current local sales - getting the most bang for your buck!
(The spacing is all wrong and I can't seem to fix it - I apologize for the crazy blog tonight). As a Kraft First Taste participant, I got to try the new Philadelphia Cooking Creme for free. I wasn't sure which one to try. They have Italian Cheese and Herb, Original, Savory Garlic, and the Santa Fe Blend. I decided on the Santa Fe Blend thinking it would go great in my recipe for chicken or beef enchiladas. I was pleasantly surprised when I got it home to find that there were recipe suggestions on the package itself. I also noticed that there were more recipes on the Kraft website. I was even more pleased after my family gobbled up the chicken enchilada's that were made with this new cooking creme. I loved the fact that it was so easy to use. I will definitely be buying more of these for other recipes I want to try. Here's my hodge podge recipe if you'd like. Stacy's Chicken Enchilada's 1 lb chicken/beef (I prefer canned chicken because it's easy to open and use - I'm all about saving time and my kids don't like big chunks of meat) 1 pkg (10) flour tortilla's 1 28 oz can enchilada sauce 1 10 oz tub of Kraft Santa Fe Blend Cooking Creme 1 pkg instant spanish rice 1 small can green chili's Cheese Mix the chicken, cooking creme, pre-cooked spanish rice and green chili's in a bowl. Spray a 13x9 casserole dish with Pam or another cook spray. Pour the enchilada sauce into a large bowl. Take 1 tortilla at a time and dip it in the enchilada sauce (I usually just do one side - this is the messy part). With that same tortilla, spoon about 1/4 cup (eyeball it) of the mixture in a line from the top to the bottom of the tortilla. I try to make my line just off center - it makes it easier to roll the tortilla. Then roll up the tortilla and set it in the casserole dish. Continue doing this until all 10 tortillas have been filled and put in the casserole dish. Take the remaining enchilada sauce and pour it over the tortillas in the dish. Sprinkle with your favorite cheese (some people like a lot, some don't - add whatever you like). Cover your pan with tin foil and bake for 30 minutes at 350 degrees. Take the foil off and bake for another 5 minutes until the cheese has completely melted. I'm not gourmet cook, but it tastes good and my family will eat it and that's all that matters to me. My next purchase will be the Savory Garlic - I have a great fettuccine recipe that I'd like to try that one with. If it turns out great - I'll post that recipe too. I hope you get a chance to try this new cooking creme. If you try it and come up with a great recipe, I'd love to get it from you.