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Recipes
Moist Carrot Cake
By brandyc
In a large bowl, cream shortening and sugar
- FROSTING:
- 1/2 cup shortening
- 1 cup sugar
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 egg
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- Dash salt
- 1 cup shredded carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins or dried currants, optional
- 1 package (8 ounces) cream cheese, softened
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Chopped walnuts, optional
Savory Pot Roast
By brandyc
Heat the oil in a 6-quart saucepot over medium-high heat
- 2 tablespoons vegetable oil
- 1 boneless beef bottom round roast or chuck pot roast (3 1/2 to 4 pounds)
- 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
- 1 1/4 cups water
- 1 envelope (about 1 ounce) dry onion soup and recipe mix
- 6 medium potatoes, cut into quarters
- 6 medium carrots, cut into 2-inch pieces (about 3 cups)
- 2 tablespoons all-purpose flour
Warm and Fudgy Raspberry Pudding Cake
By brandyc
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray
- 1 box (19.5 oz) Pillsbury® Classic Milk Chocolate Brownie Mix
- 1/2 cup Canola Oil
- 1/4 cup water
- 4 eggs
- 1 package (8 oz) cream cheese, softened
- 1 cup Raspberry Jam
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 1 jar (11.75 oz) Hot Fudge Ice Cream Topping
- 1/2 cup fresh red raspberries
- Fresh mint sprigs
- 1 quart vanilla ice cream, if desired
Country Eggs in Tortilla Cups
By brandyc
Heat oven to 400°F. Turn four 6-ounce custard cups upside down onto cookie sheet
- 4 Old El Paso® flour tortillas (6 inches in diameter)
- Cooking spray
- 2 cups frozen southern-style hash brown potatoes
- 1/4 cup chopped green bell pepper
- 3 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 3/4 cup shredded Cheddar cheese (3 ounces)
- 1/4 cup sour cream
- Old El Paso® salsa (any variety), if desired
Creamy Fruit Tarts
By brandyc
Heat oven to 375°F. Mix Bisquick, 2 tablespoons sugar, the butter and 1 package cream cheese in small bowl until ...
- 1 cup Original Bisquick® mix
- 2 tablespoons sugar
- 1 tablespoon butter or margarine, softened
- 2 packages (3 ounces each) cream cheese, softened
- 1/4 cup sugar
- 1/4 cup sour cream
- 1 1/2 cups assorted sliced fresh fruit or berries
- 1/3 cup apple jelly, melted
Chinese Chicken Stir-Fry
By brandyc
Heat wok or 12-inch skillet over high heat
- 1 T. vegetable oil
- 1 lb. cut-up chicken breast for stir-fry
- 1/2 cup teriyaki baste or glaze
- 3 T. lemon juice
- 1 package (16 oz.) frozen broccoli, carrots, water chestnuts and red peppers
- Hot cooked rice or noodles, if desired
Classic Layered Salad
By brandyc
LAYER lettuce, onions, peas and ham in large straight-sided clear glass bowl
- 8 cups chopped iceberg lettuce
- 1 small red onion, sliced, separated into rings
- 1 pkg. (10 oz.) frozen peas, thawed
- 1 pkg. (6 oz.) Smoked Ham, chopped (or 8 slices bacon, crumbled)
- 3/4 cup Real Mayo Mayonnaise
- 1/4 cup Grated Parmesan Cheese
- 1 Tbsp. sugar
- 1 cup 2% Milk Shredded Cheddar Cheese 2 small tomatoes, chopped
Easy Fresh Fruit Tart
By brandyc
Heat oven to 375°F. Spray cookie sheet with cooking spray; dust with Bisquick mix
- 2 cups Original Bisquick® mix
- 1/3 cup sugar
- 1/3 cup butter or margarine, softened
- 1 egg
- 1 package (3 oz) cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla
- 3/4 cup whipping cream
- 4 cups assorted fresh fruits (such as strawberry halves, blueberries, raspberries, blackberries, kiwifruit slices)
- 1/2 cup apple jelly, melted
Upside-Down Caramel-Apple Biscuits
By brandyc
1 serving = 12 Points Plus
- 1/4 cup Butter
- 1/2 cup caramel ice cream topping
- 1/4 cup packed dark brown sugar
- 6 cups sliced peeled Granny Smith apples (about 4 medium)
- 1/2 cup Chopped Pecans
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin'® refrigerated biscuits (8 biscuits)
Triple Berry Parfaits
By brandyc
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 ANGEL FLAKE Coconut
- 24 Reduced Fat NILLA Wafers, coarsely chopped
- 6 Tbsp. thawed COOL WHIP LITE Whipped Topping
- 6 whole Strawberries