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Recipes
Totsagna Recipe
By dlperkins
Heat the oven to 350° F. Brown the ground beef on a skillet over medium-high heat
- 1 lb. Ground beef or Ground Turkey
- 1 tsp. garlic powder
- 1 jar marinara sauce (24 oz.)
- 1 c. water
- 2 c. shredded mozzarella cheese
- 1/2 c. grated Parmesan cheese
- 1 container low-fat ricotta (15 oz.)
- 1 egg, beaten
- 1 bag frozen Tater Tots
Swirled Potato Bake Recipe
By dlperkins
Place sweet potatoes in a large saucepan; cover with water
- 2-1/2 pounds sweet potatoes, peeled and cubed
- 2-1/2 pounds Yukon Gold potatoes, peeled and cubed
- 1-1/2 cups milk, divided
- 1 package (8 ounces) cream cheese, softened, divided
- 2 tablespoons butter, divided
- 2 green onions, finely chopped
- 1-1/2 teaspoons salt, divided
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
Quick Watermelon Cooler Recipe
By dlperkins
In a blender, combine all ingredients; cover and process until smooth
- 2 cups lemonade
- 3 cups seedless watermelon, coarsely chopped
- 1 cup crushed ice
Lemon-Cream Cheese Crescent Danish
By dlperkins
1 Heat oven to 375°F. Remove dough from can; do not unroll
- Ingredients
- Danish
- 1 1
- can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1/3 1/3
- cup cream cheese spread (from 8-oz container)
- 3 3
- tablespoons powdered sugar
- 8 8
- teaspoons lemon curd
- Glaze
- 1/2 1/2
- cup powdered sugar
- 2 2
- to 3 teaspoons milk
Crispy Orange Chicken Recipe
By dlperkins
Bake popcorn chicken according to package directions
- 16 ounces frozen popcorn chicken (about 4 cups)
- 1 tablespoon canola oil
- 2 medium carrots, thinly sliced
- 1 garlic clove, minced
- 1-1/2 teaspoons grated orange peel
- 1 cup orange juice
- 1/3 cup hoisin sauce
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Dash cayenne pepper
- Hot cooked rice
Cheesy Chicken Taquitos
By dlperkins
Serves 6 to 8 1-½ cups Mexican blend cheese DIRECTIONS Place onion and garlic cloves in the bowl of a food proc...
- 1 small onion
- 4 cloves garlic
- 9 to 10 ounces cream cheese, room temperature, divided
- 1 tablespoon oregano
- 2 teaspoons cumin
- 1 tablespoon cayenne powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1-1/2 pounds chicken breast
- 1-1/2 cups Mexican blend cheese
- 12 – 6-inch flour tortillas
Pina Colada Fruit Salad Recipe
By dlperkins
In a serving bowl, combine the first six ingredients
- 1-1/2 cups green grapes
- 1-1/2 cups seedless red grapes
- 1-1/2 cups fresh blueberries
- 1-1/2 cups halved fresh strawberries
- 1 can (8 ounces) pineapple chunks, drained
- 1/2 cup fresh raspberries
- 1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
- 1/2 cup sugar
- 1/2 cup pineapple-orange juice
- 1/8 teaspoon almond extract
- 1/8 teaspoon coconut extract
Chicken-Parmesan Bundles
By dlperkins
Heat oven to 375ºF. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 6 Tbsp. KRAFT Grated Parmesan Cheese, divided
- 6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
- 1 egg
- 10 RITZ Crackers, crushed (about 1/2 cup)
- 1-1/2 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce, warmed
CHEESY CHICKEN TAQUITOS
By dlperkins
Serves 6 to 8 Place onion and garlic cloves in the bowl of a food processor, and process until well-chopped
- 1 small onion
- 4 cloves garlic
- 9 to 10 ounces cream cheese, room temperature, divided
- 1 tablespoon oregano
- 2 teaspoons cumin
- 1 tablespoon cayenne powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1-1/2 pounds chicken breast
- 1-1/2 cups Mexican blend cheese
- 12 – 6-inch flour tortillas
Lemon Cream Pie Waffles
By dlperkins
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- 2 eggs
- 2 cups Gold Medal™ all-purpose flour
- 1 3/4 cups milk
- 1/2 cup vegetable oil
- 1 tablespoon granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons grated lemon peel
- 1/4 teaspoon salt
- Powdered sugar, if desired
- 1 can (15.75 oz) lemon pie filling
- 1/2 container (8-oz size) frozen whipped topping, thawed (1 1/2 cups)