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Recipes
Berry Squares
By brandyc
ARRANGE cake slices on bottom of 13x9-inch dish, cutting to fit if necessary; drizzle with juice
- 1 pkg. (12 oz.) prepared pound cake, cut into 10 slices
- 3 Tbsp. orange juice
- 4 cups mixed fresh berries (raspberries, blueberries, halved strawberries)
- 2 Tbsp. sugar
- 2 pkg. (3.4 oz. each) JELL-O French Vanilla Flavor Instant Pudding
- 2-1/2 cups cold milk
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Lemon-Ginger Chicken
By brandyc
Rub chicken breast halves with ginger
- 4 boneless skinless chicken breast halves
- 2 tsp. ginger
- 1/3 cup water
- 1/2 tsp. grated lemon peel
- 3 T. lemon juice
- 3 T. honey
- 2 T. orange juice
- 2 tsp. cornstarch
Italian Cheeseburger Pasta
By brandyc
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring frequently to separate meat
- 1 lb. ground beef
- 1 jar (1 lb. 10 oz.) Prego Traditional Itallian Sauce
- 2 cups water
- 2 cups uncooked corkscrew-shaped pasta (rotini)
- 1/2 cup shredded Cheddar cheese
Strawberry and Peach Cream Trifle
By brandyc
Make pudding mix as directed on package for pudding, using 3 cups milk
- 2 packages (4-serving size each) vanilla pudding and pie filling mix, (not instant)
- 3 cups milk
- 1 1/2 quarts (6 cups) strawberries, sliced
- 1 large fresh peach, peeled and cubed
- 1/4 cup sugar
- 1 package (16 ounces) frozen pound cake loaf
- 1/4 cup peach or strawberry preserves
- 1/4 cup amaretto or orange juice
- 1 cup whipping (heavy) cream
- 1/4 cup slivered almonds, toasted
- 2 large fresh peaches, peeled and sliced
Caramel Apple Bars
By brandyc
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray
- 1/2 cup cold butter
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1 egg
- 1 cup finely chopped peeled apple
- 3/4 cup caramel topping
- 1/4 cup all-purpose flour
Upside-Down Cinnamon-Apple Coffee Cake
By brandyc
Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray
- 1 1/2 cups chopped peeled apples
- 1 (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
- 1/2 cup pecan halves or pieces
- 2 tablespoons margarine or butter, melted
- 1/3 cup firmly packed brown sugar
- 2 tablespoons corn syrup
Easy Strawberry Cream Dessert Squares
By brandyc
1 serving = 9 Points Plus
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 2 packages (8 oz each) cream cheese, softened
- 1/4 cup sugar
- 1 cup strawberry topping (from an 11.75-oz jar)
- 2 eggs
- 1 container (16 oz) frozen whipped topping, thawed
- 4 to 6 drops red food color, if desired
- Fresh berries, if desired
Creamy Black and Blue Pasta Salad
By brandyc
Looking for a filling dinner recipe? Then check out this colorful cheesy beans and steak salad made using Betty Cro
- 1 box (7.5 oz) Betty Crocker® Suddenly Salad® ranch and bacon salad mix
- 1/3 cup mayonnaise or salad dressing
- 1/4 cup sour cream
- 2 oz blue cheese, crumbled (1/2 cup)
- 1 tablespoon fresh lemon juice
- 1 cup grape tomatoes, cut in half
- 1 red bell pepper, chopped
- 1/4 cup finely chopped red onion
- 1 package (6 oz) refrigerated seasoned steak strips, chopped
- 1 bag (6 oz) fresh baby spinach leaves
Pecan Toffee Fudge
By brandyc
Line a 9-in. square pan with foil and grease the foil with butter; set aside
- 1 teaspoon butter
- 1 package (8 ounces) cream cheese, softened
- 3-3/4 cups confectioners' sugar
- 6 ounces unsweetened chocolate, melted and cooled
- 1/4 teaspoon almond extract
- Dash salt
- 1/4 cup coarsely chopped pecans
- 1/4 cup English toffee bits
Three-Berry Trifle
By brandyc
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box Betty Crocker® SuperMoist® white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 1 pint (2 cups) blueberries
- 1 pint (2 cups) raspberries
- 1 pint (2 cups) strawberries, halved
- 1/3 cup granulated sugar
- 1/4 cup raspberry-flavored liqueur or cranberry-raspberry juice
- 1 cup whipping cream
- 2 tablespoons powdered sugar