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Recipes
Creamy Raspberry-Filled Angel Cake
By brandyc
Pour 1 cup of boiling water over gelatin in large bowl; stir until gelatin is dissolved
- 1 package (4-serving size) sugar-free raspberry-flavored gelatin
- 1 pint (2 cups) raspberries
- 1 container (8 oz.) frozen fat-free whipped topping, thawed
- 1 round (10 inches in diameter) angel food cake
Make-Ahead Unstuffed Shells
By brandyc
1 serving = 15 Points Plus
- 4 cups medium pasta shells, uncooked
- 1 lb. extra-lean ground beef
- 1 jar (24 oz.) marinara sauce
- 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
- 1/3 cup chopped fresh basil
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
Clown Cupcakes
By brandyc
Prepare and bake cake batter according to package directions for cupcakes
- 1 package (18-1/4 ounces) yellow cake mix
- 3 cans (16 ounces each) vanilla frosting, divided
- Yellow, red and blue paste food coloring
- 24 ice cream sugar cones
- Assorted candies: M&M's miniature baking bits, red shoestring licorice and cherry sour ball candies
Chicken Salad Shells
By brandyc
In a large bowl, combine the chicken salad and grapes
- 1-1/2 pounds prepared chicken salad
- 1/2 cup seedless red grapes, halved
- 18 jumbo pasta shells, cooked, drained and cooled
- 2/3 cup ranch salad dressing
Strawberry Pretzel Squares
By brandyc
HEAT oven to 350°F. MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan
- 2 cups finely crushed pretzels
- 1/2 cup sugar, divided
- 2/3 cup butter, melted
- 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 2 Tbsp. milk
- 1 cup thawed Whipped Topping
- 2 cups boiling water
- 1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
- 1-1/2 cups cold water
- 4 cups fresh strawberries, sliced
Dutch Apple Breakfast Bake
By brandyc
Heat oven to 375°F. Pour 1/4 cup of the melted butter into ungreased 13x9-inch (3-quart) glass baking dish
- 1/2 cup Butter, melted
- 2 cans (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (8 rolls each)
- 1 can (21 oz) apple pie filling with more fruit
- 1 package (8 oz) cream cheese, softened
- 3/4 cup sugar
- 2 teaspoons grated orange peel
- 1 teaspoon vanilla
- 1 egg
- 2/3 cup sour cream
- 1/2 cup shredded sharp Cheddar cheese (2 oz)
- 1/2 cup Flour
- 1/2 cup Sliced Almonds
- 1/2 cup Smucker’s® Sweet Orange Marmalade
- 1 1/2 cups frozen (thawed) whipped topping, if desired
Berry Cream Muffins
By brandyc
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently
- 4 cups all-purpose flour
- 2 cups sugar
- 1-1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups fresh raspberries or frozen raspberries or blueberries
- 4 eggs, lightly beaten
- 2 cups (16 ounces) sour cream
- 1 cup canola oil
- 1 teaspoon vanilla extract
Creamy Tomato-Basil Pasta with Chicken
By brandyc
COOK pasta as directed on package
- 3 cups Penne pasta, uncooked
- 1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
- 4 small Boneless skinless chicken breasts (1 lb.)
- 1 cup chicken broth
- 1/2 tsp. each garlic powder and black pepper
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 2 cups Grape tomatoes
- 1/2 cup Shredded Parmesan Cheese
- 8 Fresh basil leaves, cut into strips
Hawaiian Wedding Cake
By brandyc
In a large bowl, combine the cake mix, buttermilk, egg whites and egg beat on low speed for 30 seconds
- 1 package (18-1/4 ounces) yellow cake mix
- 1-1/4 cups buttermilk
- 4 egg whites
- 1 egg
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 1 cup cold 2% milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 2 cans (one 20 ounces, one 8 ounces) unsweetened crushed pineapple, drained
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed
- 1/2 cup flaked coconut, toasted
Zesty Stuffed Peppers
By brandyc
In a large kettle, cook peppers in boiling salted water over medium-high heat for 3-5 minutes
- 6 medium green peppers, tops and seeds removed
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 can (11 ounces) whole kernel corn, drained
- 1 can (8 ounces) tomato sauce
- 1 cup cooked rice
- 1/4 cup steak sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper