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Recipes
Asian Beef Noodle Bowls
By brandyc
Cook pasta as directed on package
- 4 oz uncooked angel hair pasta (capellini), broken in half
- 8 oz fresh sugar snap peas
- 5 teaspoons vegetable oil
- 1 lb boneless beef sirloin steak, cut into 1/4-inch strips
- 1 medium carrot, thinly sliced (1/2 cup)
- 1/2 cup teriyaki baste and glaze (from 12-oz bottle)
- 4 medium green onions with tops, sliced (1/4 cup)
- 1/2 cup honey-roasted peanuts, chopped
Warm Chocolate Pudding Cake
By brandyc
HEAT oven to 350°F. PREPARE cake batter as directed on package
- 1 pkg. (2-layer size) devil's food cake mix
- 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
- 1/3 cup sugar
- 2 cups cold milk
- 1-1/4 cups water
- 1 cup thawed COOL WHIP Whipped Topping
Raspberry Ribbon Cheesecake
By brandyc
Combine the first three ingredients; press into bottom and 1-1/2 in
- RASPBERRY SAUCE:
- 2 cups chocolate wafer crumbs
- 1/3 cup butter, melted
- 3 tablespoons sugar
- 2-1/2 cups fresh or frozen unsweetened raspberries, thawed
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
- FILLING/TOPPING:
- 3 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 egg whites
- 1 cup heavy whipping cream
- 2 to 3 tablespoons orange juice
- 1-1/2 cups fresh or frozen unsweetened raspberries, thawed
Easy Layered Tomato Dip
By brandyc
MIX Neufchatel and garlic until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
- 2 cloves garlic, minced
- 2 small tomatoes, chopped
- 3 green onions, sliced
- 1/4 cup Shredded Cheddar Cheese
- WHEAT THINS Crackers
Cheesecake Shot-Glass Desserts
By brandyc
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup sugar
- 1 tablespoon coffee-flavored liqueur or 1 teaspoon chocolate extract
- 2 teaspoons grated lemon peel
- 4 tablespoons chocolate cookie crumbs
- Chocolate-covered coffee beans or grated chocolate
- 4 tablespoons graham cracker crumbs
- Blueberries and raspberries
Apple Crème Caramel
By brandyc
Heat oven to 350°F. Peel and core apple
- Caramel
- 1 medium apple
- 3/4 cup sugar
- 1 tablespoon water
- Custard
- 2 eggs
- 2 egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 pint (2 cups) whipping (heavy) cream
Gratin Potatoes with Asiago Cheese
By brandyc
In a skillet placed on stovetop set to medium heat, add bacon
- 6 slices bacon, cut into 1-inch slices
- 6 medium baking potatoes, peeled and thinly sliced
- 1/2 cup Asiago cheese, freshly grated
- 1 1/2 cups heavy cream
- salt and pepper, to taste
Raspberry Trifle
By brandyc
In a large saucepan, combine the sugar and cornstarch
- 3 tablespoons cornstarch
- 1/4 cup sugar
- 3 cups milk
- 4 egg yolks, beaten
- 2 teaspoons vanilla extract
- 1 loaf (1 pound) frozen pound cake, thawed
- 3/4 cup raspberry jam
- 3 cups fresh or frozen unsweetened raspberries, thawed and drained
- 1 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- 2 tablespoons sliced almonds, toasted
- Fresh raspberries, optional
Five-Fruit Pie
By brandyc
In a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes
- CRUST:
- 1-1/2 cups sugar
- 3 tablespoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 1 cup chopped peeled tart apples
- 1 cup chopped fresh or frozen rhubarb
- 1 cup each fresh or frozen raspberries, blueberries and sliced strawberries
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 egg
- 1/4 cup cold water
- 2 teaspoons white vinegar
- 2 tablespoons half-and-half cream
- 2 tablespoons coarse sugar
Creamy Layered Fruit Sensation
By brandyc
PLACE cake cubes in large bowl
- 1 pkg. (9 oz.) angel food cake, cut into cubes
- 3 Tbsp. Orange juice
- 1/4 tsp. Almond extract
- 2-1/2 cups cold fat-free milk
- 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
- 1-1/2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
- 2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained