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Spiced Citrus Cider

Spiced Citrus Cider

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In a large saucepan, bring the water, lemons, oranges and spices to a boil

  • 5 cups water
  • 4 medium lemons, sliced
  • 4 medium oranges, sliced
  • 2 cinnamon sticks (3 inches)
  • 2 teaspoons whole allspice
  • 3 quarts apple cider
  • 1 cup sugar
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Gran's Granola Parfaits

Gran's Granola Parfaits

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In a large bowl, combine the first eight ingredients

  • 2 cups old-fashioned oats
  • 1 cup Wheaties
  • 1 cup whole almonds
  • 1 cup pecan halves
  • 1 cup flaked coconut
  • 4-1/2 teaspoons toasted wheat germ
  • 1 tablespoon sesame seeds, toasted
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted
  • 2 tablespoons maple syrup
  • 2 tablespoons honey
  • 1 can (20 ounces) pineapple tidbits, drained
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 cup halved green grapes
  • 2 to 3 medium firm bananas, sliced
  • 1 cup sliced fresh strawberries
  • 4 cups (32 ounces) vanilla yogurt
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Cinnamon Apple Coffee Cake

Cinnamon Apple Coffee Cake

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In a large bowl, beat the cake mix, pudding mix, eggs, sour cream and butter on low speed for 30 seconds

  • 1 package (9 ounces) yellow cake mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 eggs
  • 1/2 cup sour cream
  • 1/4 cup butter, melted
  • 2 medium tart apples, peeled and shredded
  • 1/2 cup sugar
  • 1/4 cup chopped walnuts
  • 1 teaspoon ground cinnamon
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Triple Berry Parfaits

Triple Berry Parfaits

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MIX raspberries, sliced strawberries and blueberries in medium bowl

  • 2/3 cup each: raspberries, sliced strawberries and blueberries
  • 3 containers (6 oz. each) strawberry nonfat yogurt
  • 1/4 cup BAKER'S ANGEL FLAKE Coconut
  • 24 Reduced Fat NILLA Wafers, coarsely chopped
  • 6 Tbsp. thawed COOL WHIP LITE Whipped Topping
  • 6 whole strawberries
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Crunchy Fruit Salad

Crunchy Fruit Salad

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Liven up mealtime with a low-fat, fiber-full salad of crunchy fruits and veggies

  • 1 large apple or pear, cut into bite-size pieces
  • 1 large stalk celery, sliced
  • 1/4 cup raisins or peanuts, if desired
  • 1/4 cup reduced-fat ranch salad dressing or mayonnaise
  • Lettuce leaves
  • 1 cup Cheerios® or MultiGrain Cheerios® cereal, slightly crushed
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Ginger Pancakes with Lemon Sauce

Ginger Pancakes with Lemon Sauce

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In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly

  • Lemon Sauce:
  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 1/4 cup water
  • 1 egg, well beaten
  • 1 tablespoon grated lemon peel
  • 3 tablespoons lemon juice
  • Pancakes:
  • 2 cups Original Bisquick® mix
  • 1 1/3 cups milk
  • 1/4 cup light molasses
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 egg
  • 1 package (3 oz) cream cheese, cut into 8 cubes
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Fruit Pizza

Fruit Pizza

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PREHEAT oven to 375°F. Line 12-inch pizza pan with foil; spray with cooking spray

  • 1 pkg. (20 oz.) refrigerated sliceable sugar cookies, sliced
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup sugar
  • 1/2 tsp. vanilla
  • Assorted fruit, such as sliced kiwi, strawberries, blueberries and drained, canned mandarin orange segments
  • 1/4 cup apricot preserves, pressed through sieve to remove lumps
  • 1 Tbsp. water
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Makeover Overnight French Toast

Makeover Overnight French Toast

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In a large bowl, combine the eggs, egg substitute, milk, sugar, vanilla and salt

  • BERRY SAUCE:
  • 4 eggs
  • 1 cup egg substitute
  • 3 cups fat-free milk
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 16 slices French bread (1 inch thick)
  • 2 packages (12 ounces each) frozen unsweetened mixed berries, thawed
  • 1/4 cup sugar
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Berries & Cream Desserts

Berries & Cream Desserts

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Cut pound cake in half. Cut one half into 1/2-in

  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup marshmallow creme
  • 1 cup sliced fresh strawberries
  • 1 cup fresh blueberries
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Incredible Coconut Cake

Incredible Coconut Cake

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Place egg whites in a large bowl; let stand at room temperature for 30 minutes

  • FROSTING:
  • 5 eggs, separated
  • 2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2-1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups flaked coconut, chopped
  • 1/4 teaspoon cream of tartar
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 2/3 cup butter, softened
  • 4-1/3 cups confectioners' sugar
  • 1-1/4 teaspoons coconut extract
  • 2 cups flaked coconut, toasted
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