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Stuffed Beef Tenderloin with Merlot Sauce

Stuffed Beef Tenderloin with Merlot Sauce

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Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1...

  • Merlot Sauce:
  • 1 beef tenderloin (about 2 1/2 lb)
  • 1 tablespoon butter or margarine
  • 1 cup sliced fresh mushrooms (3 oz)
  • 1 cup soft bread crumbs (about 1 1/2 slices bread)
  • 1/2 cup crumbled Gorgonzola or Roquefort cheese
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon olive or vegetable oil
  • 1/4 teaspoon coarse salt (kosher or sea salt) or regular salt
  • 1/2 cup currant jelly
  • 1/2 cup Merlot, Zinfandel or nonalcoholic red wine
  • 1/4 cup Progresso® beef flavored broth (from 32-oz carton)
  • 1 tablespoon butter or margarine
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Baked Stuffed Eggs

Baked Stuffed Eggs

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This make-ahead egg dish is wonderful for potlucks

  • STUFFED EGGS:
  • 8 hard-cooked eggs
  • 3 to 4 tablespoons sour cream
  • 2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • SAUCE:
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon paprika
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Crescent Roll/Cream Cheese Dessert

Crescent Roll/Cream Cheese Dessert

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Place one package of crescent rolls on the bottom of a 9x13 pan

  • 2 packages crescent rolls
  • 2 packages cream cheese
  • 1 cup sugar
  • 1 egg, separated
  • 1 tsp vanilla
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/2 cup pecans/walnuts, optional
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Chocolate Tres Leches Cake

Chocolate Tres Leches Cake

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PREPARE cake batter and bake in 13x9-inch pan as directed on package

  • 1 pkg. (2-layer size) white cake mix
  • 4 squares BAKER'S Semi-Sweet Chocolate, divided
  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (12 oz.) evaporated milk
  • 1/2 cup Sour Cream
  • 1 cup thawed Whipped Topping
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Blueberry Cheese Danish

Blueberry Cheese Danish

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In a blender, cover and process cottage cheese until smooth

  • FILLING:
  • 3/4 cup 1% cottage cheese
  • 1/3 cup sugar
  • 1/3 cup 1% milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 ounces reduced-fat cream cheese
  • 1/4 cup sugar
  • 1 egg, separated
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon water
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons lemon juice
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Best-Ever Meatloaf

Best-Ever Meatloaf

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Thoroughly mix 1/2 cup soup, onion, egg, beef and bread crumbs in a latge bowl

  • 1 can (10-3/4 oz.) Cream of Mushroom soup
  • 1 small onion, finely chopped
  • 1 egg, beaten
  • 2 lbs. ground beef
  • 1/2 cup dry bread crumbs
  • 1/2 cup water
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Blueberry Angel Torte

Blueberry Angel Torte

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In a large bowl, beat the cream cheese and sugars until smooth; fold in whipped topping

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 can (21 ounces) blueberry pie filling
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Very Vanilla Fruit Salad

Very Vanilla Fruit Salad

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Mix fruit, confectioners' sugar and vanilla extract in large bowl

  • 2 cups strawberries, halved
  • 1 cup blueberries
  • 1 cup fresh or canned pineapple chunks
  • 1 cup cantaloupe chunks
  • 2 kiwis, peeled and sliced
  • 1/4 cup confectioners' sugar
  • 2 tsp. pure vanilla extract
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Classic Strawberry Shortcakes

Classic Strawberry Shortcakes

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Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside

  • 1 quart (4 cups) strawberries, sliced
  • 1/4 cup sugar
  • 2 1/3 cups Original Bisquick® mix
  • 1/2 cup milk
  • 3 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 1/2 cup whipping cream
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Ravioli Bites

Ravioli Bites

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Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray

  • 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1 container (15 oz) whole-milk ricotta cheese
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons finely chopped fresh basil leaves
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 egg
  • 2 1/2 oz thinly sliced salami, finely chopped (1/2 cup)
  • 1 1/2 oz sun-dried tomatoes in oil, drained, finely chopped (1/4 cup)
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