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Recipes
Pineapple cake
By bigbare
Bake cake according to directions and 9 x 13 pan
- 1 Jiffy cake mix
- 2 packages small instant vanilla pudding mix
- 1 8 ounce package cream cheese softened
- 2 cups milk
- 1 large can crushed pineapple
- 1 large container cool whip thawed
Dill-Turkey Chowder
By bigbare
1. Place turkey in 4- to 5-quart slow cooker
- 2 turkey breast tenderloins (3/4 lb each), cut into 1-inch pieces
- 3/4 teaspoon garlic-pepper blend
- 1 teaspoon salt
- 6 to 8 new potatoes, cut into 1-inch pieces
- 2 medium carrots, sliced (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 2 teaspoons dried dill weed
- 2 1/2 cups Progresso® chicken broth (from 32-oz carton)
- 1 can (15.25 oz) Green Giant® whole kernel corn, drained
- 1 cup half-and-half
- 3 tablespoons cornstarch
Beef and Tomato Stir-Fry
By bigbare
Cut beef across the grain into thin strips; cut strips into 2 inch lengths
- 3/4 lb top round beef or 3/4 lb flank steak
- 2 tablespoons cornstarch
- 2 tablespoons sherry wine
- 1 tablespoon low sodium soy sauce
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, smashed
- 4 tomatoes, cut in wedges
- 4 green onions, cut in thin 2 inch lengths
Lemon Icebox Pie
By bigbare
This icebox pie, excerpted from David Guas and Raquel Pelzel's cookbook, DamGoodSweet, is simple and quick, plus it...
- For the crust
- 14 whole graham crackers
- 1/4 cup sugar
- 1/4 tsp. table salt
- 6 Tbs. unsalted butter, melted and still warm
- For the filling
- 2 (14-oz.) cans condensed milk
- 1-1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4 to 6)
- Zest of 2 lemons
- 8 large egg yolks
- For the chantilly cream
- 2 cups heavy cream
- 1/2 tsp. vanilla extract
- 1/4 cup confectioners’ sugar
Thin and Crispy Orange-Almond Oatmeal Cookies
By bigbare
To ensure that the cookies bake evenly and are crisp throughout, bake them 1 tray at a time
- 1 cup unbleached all-purpose flour (5 ounces)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees
- 1 cup granulated sugar (7 ounces)
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 2 teaspoons finely grated orange zest
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats (see note)
- 1 cup coarsely chopped toasted almonds
Double-Crusted Pecan Pie Danish
By bigbare
1. Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom
- Crust
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- Filling
- 1/2 cup powdered sugar
- 1/3 cup apricot or other flavor jam
- 2 tablespoons butter or margarine, softened
- 1 package (3 oz) cream cheese, softened
- 1 cup finely chopped pecans
- Topping
- 1/2 cup granulated sugar
- 1 tablespoon Pillsbury BEST® all-purpose flour
- 2 tablespoons sour cream
- 1 tablespoon butter or margarine, melted
- 1/3 cup corn syrup or Hungry Jack® microwave ready regular syrup
- 1/2 teaspoon vanilla
- 1 egg
- 1/2 cup chopped pecans
- 1 to 3 teaspoons powdered sugar
Spinach salad
By bigbare
This recipe comes from aunt Betty
- 1 package spinach greens washed and stems removed
- 4 hard-boiled eggs sliced
- 1/4 pound bacon cooked and crumbled
- 1/2 cup salad dressing
- 1/2 cup sugar
- 1/4 cup vinegar
Chicken Pasta Bake
By bigbare
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min
- 1-1/2 cups multigrain rotini pasta, uncooked
- 1 small bunch broccoli, cut into florets (about 3 cups)
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup fat-free reduced-sodium chicken broth
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 2 Tbsp. KRAFT Grated Parmesan Cheese
Swedish pancakes
By bigbare
Beat eggs well. Mix in milk and vanilla
- 4 large eggs
- 2 cups milk
- 1/2 cup flour
- 2 tablespoons sugar
- pinch of salt
- 2 tablespoons melted butter
- 2 teaspoons vanilla
Cheesy Potato Soup
By bigbare
1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water
- 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
- 1/2 cup frozen chopped onion (from 12-oz bag), thawed
- 1 medium stalk celery, diced (1/2 cup)
- 1 carton (32-oz) Progresso® chicken broth
- 1 cup water
- 3 tablespoons Gold Medal® all-purpose flour
- 1 cup milk
- 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
- 1/4 cup real bacon pieces (from 2.8-oz package)
- 4 medium green onions, sliced (1/4 cup)