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Recipes
Angel Lush: Make It Your Way
By brandyc
FOR THE FILLING: MIX pineapple and dry pudding mix
- 1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup thawed COOL WHIP Whipped Topping
- 1 pkg. (10 oz.) round angel food cake or 2 pkg. (5 oz. each) dessert shells (12 shells)
- 2 cups mixed fresh berries (strawberries, blueberries and raspberries)
Blackberry Cobbler
By brandyc
In a large saucepan, combine the blackberries, sugar and cinnamon
- BISCUIT TOPPING:
- 3 cups fresh or frozen blackberries
- 1 cup sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons cornstarch
- 1 cup cold water
- 1 tablespoon butter
- 1-1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup 2% milk
- Whipped topping or vanilla ice cream, optional
Walnut Brownies
By brandyc
In a bowl, combine the brownie mix, eggs and vanilla
- 4 4 4 cups Brownie Mix
- 4 4 4 eggs
- 2 2 2 teaspoons vanilla extract
- 1-1/3 1-1/3 1-1/3 cups chopped walnuts
- 1 1 1 cup (6 ounces) semisweet chocolate chips
Oven-Fried Chicken Tenders
By brandyc
1 serving = 9 Points Plus
- 1/4 cup all-purpose flour
- 1 egg
- 1 tablespoon water
- 1 cup plain or Italian style panko crispy bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 package (about 1 1/4 lb) chicken breast tenders
- Favorite dipping sauce, if desired
Applesauce Spice Cake
By brandyc
Heat oven to 350°F. Grease and flour 13x9-inch pan
- Cake
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/3 cups applesauce
- 1/3 cup oil
- 2 eggs
- 3/4 cup chopped peeled apple (1 medium)
- 1/2 cup raisins, if desired
- Frosting
- 1/4 cup butter (do not substitute margarine)
- 4 cups powdered sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 6 to 8 tablespoons apple juice or milk
Summer Layered Chicken Salad
By brandyc
In deep 3-quart salad bowl, place half of the lettuce
- Salad
- 7 cups torn romaine lettuce (from 1 head)
- 2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)
- 1 cup crumbled Gorgonzola cheese (about 4 oz)
- 1 cup pecan halves (4 oz)
- 1 quart fresh strawberries, quartered (3 cups)
- Dressing
- 1/3 cup olive or vegetable oil
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely chopped
Creamy Chicken Rice Soup
By brandyc
In a large saucepan, saute the onion, carrot, celery in oil until tender
- 1/2 cup chopped onion
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 tablespoon canola oil
- 1/2 teaspoon minced garlic
- 2 cans (14-1/2 ounces each) chicken broth
- 1/3 cup uncooked long grain rice
- 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1 can (5 ounces) evaporated milk
- 1 package (9 ounces) frozen diced cooked chicken, thawed
Crescent Layer Bars
By brandyc
Heat oven to 375°F (350°F for dark pans)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 cup white vanilla baking chips
- 1 cup semisweet chocolate chips
- 1 cup slivered almonds
- 1 cup cashew halves and pieces
- 1 can (14 oz) sweetened condensed milk (not evaporated)
Strawberry Shortcake Trifle
By brandyc
In a large bowl, mix together strawberries and sugar
- 1 quart strawberries (about 4 cups), hulled and sliced
- 1/4 cup sugar
- 1 container (8 ounces) light frozen whipped topping (such as Cool Whip Lite), thawed
- 1/3 cup prepared strawberry topping (such as Smuckers)
- 1 store-bought 13-ounce marbled pound cake (such as Entenmanns), cut into 1-inch cubes
- Strawberries for garnish, optional
One-Pan Potatoes and Chicken
By brandyc
Heat oil in 12-inch nonstick skillet over medium heat
- 2 T. vegetable oil
- 8 medium red potatoes, thinly sliced
- 1 lb. boneless, skinless chicken breast halves, cut into thin strips
- 1 medium red bell pepper, cut into thin strips
- 1 tsp. salt