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Recipes
Caramel Chai Crescent Ring
By brandyc
Heat oven to 350°F. In 1-quart saucepan, melt 1/4 cup butter
- 1/4 cup butter (do not use margarine)
- 1/2 cup packed brown sugar
- 2 tablespoons maple syrup or corn syrup
- 2 tablespoons whipping cream
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cans (8 oz each) Pillsbury® refrigerated reduced fat crescent dinner rolls
- 2 tablespoons butter, melted
- 16 large marshmallows
- 1/4 cup chopped nuts
Holiday Herb Crescent Trees
By brandyc
Heat oven to 375°F. If using crescent rolls: Unroll both cans of dough; separate dough into 4 rectangles
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 cup chive-and-onion sour cream potato topper (from 12-oz container)
- 30 slices cherry tomatoes (8 to 10 medium)
- 1/2 medium yellow bell pepper
- 2 tablespoons chopped fresh parsley
- Green Onion curls (see tip below)
Luscious "Cream Puffs"
By brandyc
HEAT oven to 400ºF. UNFOLD pastry on lightly floured surface; roll to 10-inch square
- 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup cold milk
- 1/2 cup thawed COOL WHIP Whipped Topping
- 1 square BAKER'S Semi-Sweet Chocolate, melted
Strawberry Swirl Cake
By brandyc
PREHEAT oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
- 2/3 cup Sour Cream
- 2/3 cup Powdered sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1-1/2 cups sliced strawberries
Grands!® Pepperoni Pizza Bake
By brandyc
CUT each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuits
- 1 can (8 oz) pizza sauce
- 2 cups finely shredded mozzarella cheese (8 oz)
- 16 slices pepperoni (1 1/2 inch)
Angel Berry Trifle
By brandyc
In a small bowl, whisk the milk and pudding mix for 2 minutes
- 1-1/2 cups cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 cup (8 ounces) fat-free vanilla yogurt
- 6 ounces reduced-fat cream cheese, cubed
- 1/2 cup reduced-fat sour cream
- 2 teaspoons vanilla extract
- 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
- 1 prepared angel food cake (18 inches), cut into 1-inch cubes
- 1 pint each blackberries, raspberries and blueberries
Ham & Corn Chowder
By brandyc
In a large saucepan, combine soup and milk
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
- 1-1/2 cups fat-free milk
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-3/4 ounces) cream-style corn
- 1/2 cup cubed fully cooked ham
- 2 tablespoons dried minced onion
- 2 tablespoons minced fresh parsley
- 1 can (14-1/2 ounces) diced potatoes, drained
- Sour cream, shredded cheddar cheese and/or paprika, optional
Sugar 'n Spice Dip
By brandyc
In small bowl, mix brown sugar, cinnamon and nutmeg
- 1 tablespoon packed brown sugar or honey
- 1/4 teaspoon ground cinnamon
- Dash ground nutmeg
- 2 containers (6 oz each) Yoplait® Thick & Creamy vanilla yogurt
- 2 1/2 cups cubed honeydew melon (1/2 melon)
- 1 3/4 cups red raspberries (8 oz)
Five-Fruit Salad
By brandyc
In a large bowl, combine all the ingredients
- 1-1/3 cups frozen unsweetened strawberries, thawed and halved
- 1 cup fresh blueberries
- 1 medium banana, sliced
- 3/4 cup green grapes
- 1 can (21 ounces) peach pie filling
Caramel-Pecan Rolls
By brandyc
Place 1/4 cup butter in 9-inch microwave-safe pie pan
- Topping
- 1/4 cup butter
- 1/2 cup firmly packed brown sugar
- 2 tablespoons light corn syrup
- 2 tablespoons whipping cream
- 1/2 cup chopped pecans
- Rolls
- 2 tablespoons butter
- 1/3 cup firmly packed brown sugar
- 1/2 teaspoon cinnamon
- 1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Buttermilk Biscuits