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Recipes
Wave Your Flag Cheesecake
By brandyc
SLICE 1 cup strawberries; halve remaining strawberries
- 4 cups fresh strawberries, divided
- 1-1/2 cups boiling water
- 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
- ice cubes
- 1 cup cold water
- 1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
- 1-1/3 cups blueberries, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Honey-Drizzled Cheddar Cheese
By brandyc
PLACE cheese on cheese board; drizzle with honey
- 2 pkg. (10 oz. each) CRACKER BARREL Aged Reserve Extra Sharp Cheddar Cheese
- 1/4 cup honey
- 1/2 cup chopped Walnuts
- 1/2 cup chopped dates
- 1 apple, sliced
Cheesy Chili Dip
By brandyc
SPREAD cream cheese onto bottom of microwaveable pie plate; top with chili and Cheddar
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 can (15 oz.) chili
- 1/2 cup KRAFT Shredded Cheddar Cheese
- 2 Tbsp. chopped cilantro
Fruit 'n' Cheese Kabobs with Strawberry Dip
By brandyc
Juicy, colorful fruit pairs with mozzarella cheese for a special treat in this recipe from our Test Kitchen
- 1 package (3 ounces) cream cheese, softened
- 1/3 cup chopped fresh strawberries
- 1 tablespoon strawberry jam
- 2 teaspoons honey
- 1/2 teaspoon lemon juice
- 1/2 teaspoon grated lemon peel
- 6 fresh strawberries
- 4 cubes part-skim mozzarella cheese (1 inch each)
- 4 cantaloupe balls
Fruit Slush
By brandyc
In a 6-qt. container, combine the first seven ingredients
- ADDITIONAL INGREDIENT:
- 1 can (46 ounces) pineapple juice
- 8 cups water
- 1 can (12 ounces) frozen lemonade concentrate, thawed
- 1 can (12 ounces) frozen orange juice concentrate, thawed
- 4 cups sugar
- 2 cups fresh or frozen unsweetened raspberries
- 2 envelopes unsweetened cherry soft drink mix or other red flavor of your choice
- Grapefruit or citrus soda
Triple Chippers
By brandyc
Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium...
- 1 1/2 cups packed brown sugar
- 1 cup granulated sugar
- 1 cup butter or margarine, softened
- 1 cup shortening
- 2 teaspoons vanilla
- 2 eggs
- 3 3/4 cups Gold Medal® all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups white vanilla baking chips
- 1/2 cup butterscotch chips
- 1 bag (6 oz) semisweet chocolate chips (1 cup)
Strawberry Yogurt Trifle
By brandyc
It's a breeze to put together and you can even assemble it a few hours ahead of time
- 5 cups cubed angel food cake
- 1 cup (8 ounces) vanilla yogurt
- 1 cup whipped topping, divided
- 3 cups sliced fresh strawberries
- 1 tablespoon flaked coconut, toasted
Fudgy-Caramel Cashew Brownies
By brandyc
Heat oven to 350°F (325°F for dark pan)
- 3 oz bittersweet baking chocolate, chopped
- 1 cup butter or margarine
- 1 bag (12 oz) semisweet chocolate chips
- 4 eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 20 creme-filled chocolate sandwich cookies, crushed
- 40 round chewy caramels in milk chocolate (packaged in gold foil), unwrapped, each cut in half
- 3/4 cup coarsely chopped roasted cashews
Twisted Strawberry Shortcake
By brandyc
PREPARE pudding mixes with milk in large bowl as directed on package
- 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
- 1 qt. (4 cups) cold milk
- 2 cups thawed COOL WHIP Whipped Topping
- 1 pkg. (12 oz.) store-bought angel food cake, cut into 1/2-inch cubes
- 1/3 cup orange juice or orange-flavored liqueur
- 3 cups sliced fresh strawberries
- 5 squares BAKER'S White Chocolate, grated
Creamy Country Potato Salad
By brandyc
Heat 1-1/2 quarts water to boiling in 2-quart saucepan
- 1 pound medium red potatoes, cubed (2-1/2 cups)
- 1/2 cup reduced-fat buttermilk
- 1/4 cup lemon juice
- 2 T. reduced-fat mayonnaise or salad dressing
- 1 T. Dijon mustard
- 1 T. chopped fresh of 1 tsp. dried thyme leaves
- 1/2 tsp. salt
- 1 medium stalk celery, chopped
- 1 small bell pepper, chopped