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Recipes
Touchdown Brownies
By brandyc
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
- 1/4 cup water
- 1/4 cup vegetable oil
- 2 eggs
- Betty Crocker® white decorating icing (from 4.25-oz tube)
Orange-Kissed Breakfast Bread Pudding
By brandyc
Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray
- 2 cans (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (16 rolls)
- 2 cups half-and-half
- 2 whole eggs
- 2 egg yolks
- 1/2 cup sugar
- 3/4 cup Walnut Halves and Pieces, coarsely chopped
- 1/4 cup half-and-half
- 1/4 cup Butter
- 1 teaspoon vanilla
Slow Cooker Cheesy Potato Soup
By brandyc
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 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)
Cheesy Potato Soup
By brandyc
In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy
- 4 slices bacon
- 1 1/2 cups chopped onion
- 5 cups diced peeled russet potatoes (about 5 medium)
- 1 medium stalk celery, chopped (1/2 cup)
- 1 carton (32 oz) chicken broth (4 cups)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 1 1/2 cups half-and-half
- 1 bag (8 oz) shredded American and Cheddar cheese blend (2 cups)
Caramel-Banana Ravioli
By brandyc
Preheat oven to 400 degrees
- 2 firm medium bananas
- 3 rolls (1.7 oz. each) milk chocolate covered chewy caramels, unwrapped (24 pieces total)
- 2 pkg (8 oz. each) refrigerated crescent rolls with no seams
- 1 T. sugar
- 1/2 cup caramel sauce
Easier Than Apple Pie
By brandyc
Preheat oven to 425°F. Prepare crust as directed on package
- 1 refrigerated pie crust (from 15-ounce package)
- 1 egg white, lightly beaten
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons Cinnamon, Ground
- 4 cups thinly sliced peeled apples (about 4 medium)
- 1 teaspoon sugar
Pineapple Strawberry Punch
By brandyc
In a food processor, puree strawberries
- 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
- 1 can (46 ounces) pineapple juice, chilled
- 4 cups lemon-lime soda, chilled
Strawberry Whipped Sensation
By brandyc
LINE 9x5-inch loaf pan with foil, with ends extending over sides of pan
- 4 cups fresh strawberries, divided
- 1 can (14 oz.) sweetened condensed milk
- 1/4 cup Lemon juice
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 8 OREO Cookies, finely chopped
- 1 Tbsp. Butter, melted
Strawberry-Custard Shortcakes
By brandyc
Bake biscuits as directed on bag
- 2 Pillsbury® Grands!® Frozen Flaky Layers Biscuits (from 22.1-oz bag)
- 1 cup sliced fresh strawberries
- 1 teaspoon sugar
- 1 container (6 oz) strawberry yogurt
- 1 container (4 oz) snack-size vanilla pudding
Boston Cream Pie
By brandyc
BEAT pudding mix and 1 cup milk with whisk 2 min
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup cold milk
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 1 round yellow cake layer (8 or 9 inch)
- 1 square BAKER'S Unsweetened Chocolate
- 1 Tbsp. butter
- 3/4 cup powdered sugar
- 2 Tbsp. cold milk