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Recipes
Caesar Chicken Salad Squares
By brandyc
Heat oven to 375°F. In medium bowl, mix filling ingredients until well blended
- Filling:
- 2 cups cubed (1/8 to 1/4 inch) cooked chicken breast or 1 can (12.5 oz) chunk chicken breast in water, drained
- 1/2 cup shredded mozzarella cheese or Italian cheese blend (2 oz)
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon bacon flavor bits
- 2 tablespoons regular or reduced-fat Caesar dressing
- 1 tablespoon regular or reduced-fat mayonnaise
- 1 clove garlic, finely chopped
- 1 teaspoon lemon juice
- Crust:
- 1 can (8 oz) Pillsbury® refrigerated regular or reduced fat crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- Garnish:
- 1/4 cup Caesar dressing
- 1 cup shredded romaine lettuce
Frozen Raspberry Dessert
By brandyc
Heat oven to 375°F. In small bowl, mix crust ingredients
- Crust:
- 1 cup crushed vanilla wafers (28 wafers)
- 1/2 cup finely chopped blanched almonds or macadamia nuts
- 1/4 cup butter or margarine, melted
- Filling:
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 3 tablespoons lemon juice
- 3 tablespoons orange-flavored liqueur or orange juice
- 1 package (10 oz) frozen raspberries with syrup, thawed
- 1 cup whipping cream, whipped
- 2 drops red food color
- Sweetened whipped cream, if desired
- Chocolate hearts, if desired
Christmas Breakfast Casserole
By brandyc
In a greased 11-in. x 7-in
- 7 slices white bread, crusts removed and cubed
- 2 cups (8 ounces) shredded cheddar cheese
- 6 eggs
- 3 cups milk
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 bacon strips, cooked and crumbled
Creamy Herbed chicken Stew
By brandyc
Spray 5- to 6-quart slow cooker with cooking spray
- 4cups ready to eat baby-cut carrots
- 4 medium potatoes, cut into 1-1/2 inch thick pieces
- 1 large onion, chopped
- 2 medium stalks celery, sliced
- 1 tsp. dried thyme leaves
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 lb. boneless skinless chicken thighs
- 3 cups chicken broth
- 2 cups fresh snap pea pods
- 1 cup whipping cream
- 1/2 cup flour
- 1 tsp dried thyme leaves
Glazed Strawberry Tart
By brandyc
HEAT oven to 350°F. MIX flour and brown sugar in medium bowl
- 1-1/3 cups Flour
- 1/3 cup packed brown sugar
- 2/3 cup cold butter, cut up
- 3/4 cup sugar, divided
- 1 Tbsp. Cornstarch
- 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
- 1/2 cup Water
- 1 pkg. (8 oz.) Cream Cheese, softened
- 1 Tbsp. Orange zest
- 1 cup thawed Whipped Topping
- 2 cups fresh strawberries, thinly sliced
Baked Potato Soup
By brandyc
Peel potatoes and cut into 1/2-in
- 2 medium potatoes, baked and cooled
- 1 can (14-1/2 ounces) chicken broth
- 2 tablespoons sour cream
- 1/8 teaspoon pepper
- 1/4 cup shredded cheddar cheese
- 1 tablespoon crumbled cooked bacon or bacon bits
- 1 green onion, sliced
Festive Appetizer Spread
By brandyc
In a large saucepan over medium heat, bring water and sugar to a boil without stirring; boil for 5 minutes
- 1 cup water
- 1 cup sugar
- 1 package (12 ounces) fresh or frozen cranberries
- 1/2 cup apricot preserves
- 2 tablespoons lemon juice
- 1/3 cup slivered almonds, toasted
- 1 package (8 ounces) cream cheese
- Assorted crackers
Zinfandel Strawberry Trifle
By brandyc
In a large saucepan, combine wine and 1/3 cup sugar
- 1-1/2 cups Zinfandel wine or grape juice
- 1/2 cup sugar, divided
- 1 quart fresh strawberries, sliced
- 1 teaspoon vanilla extract
- 2 loaves (10-3/4 ounces each) frozen pound cake, thawed
- 2 cups heavy whipping cream
- Additional fresh strawberries
Mozzarella and Basil with Marinara Sauce
By brandyc
Heat oven to 350°F. In shallow 2-quart casserole, place cheese cubes
- 8 oz fresh mozzarella cheese, cubed
- 2 tablespoons chopped fresh basil leaves
- 2 cups chunky marinara sauce
- French baguette slices
Lemonade Fruit Dressing
By brandyc
In a heavy saucepan, combine eggs, lemonade concentrate and sugar
- 2 eggs
- 3/4 cup thawed lemonade concentrate
- 1/3 cup sugar
- 1 cup heavy whipping cream, whipped
- Assorted fresh fruit