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Recipes
Caramel Apple Pizza
By brandyc
Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet
- 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
- 1 can (21 oz) apple pie filling
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 1/2 cup quick-cooking oats
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1 cup shredded Cheddar cheese (4 oz)
- 1/2 cup chopped pecans
- 1/4 cup caramel topping
Blueberry Angel Dessert
By brandyc
In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping and cake cubes
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 2 cans (21 ounces each) blueberry pie filling
Layered Yogurt Fruit Salad
By brandyc
Mix yogurt and orange juice; set aside
- 1 container (6 ounces) Yoplait® Thick & Creamy Key lime pie yogurt
- 2 tablespoons orange juice
- 2 cups fresh pineapple chunks
- 1 cup strawberry halves
- 2 cups green grapes
- 1 cup blueberries
- 2 cups cubed cantaloupe
- 1/4 cup flaked or shredded coconut, toasted
simple white cake
By brandyc
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
Wild Rice Soup
By brandyc
In 3-quart saucepan, melt butter over medium-high heat
- 2 tablespoons butter or margarine
- 2 medium stalks celery, sliced (1 cup)
- 1 medium carrot, coarsely shredded (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 1 small green bell pepper, chopped (1/2 cup)
- 1/4 cup Original Bisquick® mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme leaves, if desired
- 1 cup water
- 1 can (10 1/2 oz) condensed chicken broth
- 1 1/2 cups canned or frozen cooked wild rice
- 1 cup half-and-half
- 1/3 cup slivered almonds, toasted
- 1/4 cup chopped fresh parsley
Honey-Garlic Glazed Meatballs
By brandyc
In a large bowl, combine eggs and milk
- 2 eggs
- 3/4 cup milk
- 1 cup dry bread crumbs
- 1/2 cup finely chopped onion
- 2 teaspoons salt
- 2 pounds ground beef
- 4 garlic cloves, minced
- 1 tablespoon butter
- 3/4 cup ketchup
- 1/2 cup honey
- 3 tablespoons soy sauce
Countryside Pasta Toss
By brandyc
Cook and drain pasta as directed on package
- 1 cup uncooked rotini pasta (3 ounces)
- 1/2 pound new potatoes, cut into 1/2-inch wedges
- 1/2 cup broccoli florets
- 1/2 cup baby-cut carrots
- 1/4 cup snap pea pods
- 2 teaspoons butter or margarine
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon salt
- 1 ounce fully cooked ham, cut into thin strips
Creamy Layered Fruit Sensation
By brandyc
MIX juice and extract. Drizzle over cake cubes in large bowl; toss to coat
- 3 Tbsp. orange juice
- 1/4 tsp. almond extract
- 1 pkg. (10 oz.) prepared prepared angel food cake, cut into 2-inch cubes
- 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
- 2-1/2 cups cold fat-free milk
- 1-1/2 cups thawed Whipped Topping, divided
- 2 pkg. (12 oz. each) frozen unsweetened mixed berries (raspberries, blueberries, sliced strawberries), thawed, well drained
Raspberry Cream Trifle
By brandyc
In a large bowl, beat the milk, water and extract until blended
- 1 can (14 ounces) sweetened condensed milk
- 1 cup cold water
- 1 teaspoon almond extract
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups heavy whipping cream, whipped
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 2 tablespoons seedless raspberry jam
- 2 cups fresh raspberries
- Chocolate curls and fresh mint
Summer Berry Pie
By brandyc
MIX sugar and cornstarch in medium saucepan
- 3/4 cup sugar
- 3 Tbsp. cornstarch
- 1-1/2 cups water
- 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
- 1 cup each: blueberries, raspberries and sliced strawberries
- 1 HONEY MAID Graham Pie Crust (6 oz.) 1-1/2 cups COOL WHIP Whipped Topping, thawed