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Recipes
Warm Italiano Spread
By brandyc
HEAT grill to medium heat
- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese
- 1/4 cup Pesto
- 1 Plum tomato, chopped
- 1/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
- TRISCUIT Cracked Pepper & Olive Oil Crackers
Spring Fruit Trifle
By brandyc
BREAK wafers coarsely into 2-1/2-qt
- 36 NILLA Wafers
- 2 Tbsp. orange-flavored liqueur or orange juice
- 3 cups seasonal fresh fruit, such as sliced peeled kiwi, blueberries and/or sliced strawberries
- 3 cups cold milk
- 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
- 1 pkg. (6 squares) BAKER'S White Chocolate, melted, cooled slightly
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Vanilla Cake with Vanilla Buttercream Frosting
By brandyc
For the cake: mix flour, baking powder and salt in large bowl
- Vanilla Buttercream Frosting:
- 2-1/2 cups flour
- 1 T. baking powder
- 1 tsp. salt
- 1 cup (2 sticks) butter, softened
- 1-1/2 cups granulated sugar
- 4 tsp. vanilla extract
- 4 eggs
- 3/4 cup milk
- 1 cup (2 sticks) butter, softened
- 2 tsp. vanilla extract
- 1 package (16 oz.) confectioner's sugar
- 2 T. milk
Sugared Walnut Fruit Salad
By brandyc
In a small bowl, combine walnuts and water; drain
- 1/2 cup walnut halves
- 1 tablespoon water
- 1 tablespoon sugar
- 2 medium navel oranges, peeled and sectioned
- 2 cups seedless red grapes
- 2 medium kiwifruit, peeled and chopped
- 1 medium peach, chopped or 3/4 cup frozen sliced peaches, thawed and chopped
- 1 cup sliced fresh strawberries
- 1-1/2 teaspoons grated orange peel, optional
Heavenly Chocolate Mousse Bars
By brandyc
1.Make cookie dough as directed on package
- 1 pouch (1 lb 1.5 oz.) Betty Crocker® sugar cookie mix
- Butter and egg called for on cookie mix pouch
- 1 cup semi-sweet chocolate chips
- 1 package (8 oz) cream cheese, softened
- 1 cup whipping cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup whipping cream
Wild Rice Chicken Dinner
By brandyc
Heat rice according to package directions
- 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
- 2 packages (16 ounces each) frozen French-style green beans, thawed
- 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
- 2 cans (8 ounces each) sliced water chestnuts, drained
- 2/3 cup chopped onion
- 2 jars (4 ounces each) sliced pimientos, drained
- 1 cup mayonnaise
- 1/2 cup 2% milk
- 1 teaspoon pepper
- 6 cups cubed cooked chicken
- 1 cup slivered almonds, divided
Cherry Cheese Blintzes
By brandyc
These elegant blintzes can be served as an attractive dessert or a brunch entree
- FILLING:
- 1-1/2 cups 2% milk
- 3 eggs
- 2 tablespoons butter, melted
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup (8 ounces) 4% cottage cheese
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- CHERRY SAUCE:
- 1 pound fresh or frozen pitted sweet cherries
- 2/3 cup plus 1 tablespoon water, divided
- 1/4 cup sugar
- 1 tablespoon cornstarch
Brown Sugar Spice Cake
By brandyc
Spray the inside of a 4-quart slow cooker with the cooking spray
- Vegetable cooking spray
- 1 can (10 3/4 ounces) Condensed Tomato Soup
- 1/2 cup water
- 2 eggs
- 1 box (about 18 ounces) spice cake mix
- 1 1/4 cups hot water
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- Vanilla ice cream
Tomato-Basil Dip
By brandyc
SPREAD Neufchatel cheese onto bottom of 9-inch pie plate
- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
- 2 plum tomatoes, chopped
- 2 Tbsp. KRAFT Zesty Italian Dressing
- 2 Tbsp. KRAFT Shredded Parmesan Cheese
- 1 Tbsp. finely chopped fresh basil
Crisp and Creamy Baked Chicken
By brandyc
HEAT oven to 400°F. COAT chicken with coating mix as directed on package; place in 13x9-inch baking dish spraye...
- 4 small boneless skinless chicken breast halves (1 lb.)
- 6 Tbsp. (1/2 of 1 pouch) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
- 2 cups instant white rice, uncooked
- 2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
- 1/4 cup milk
- 1 cup KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA