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Recipes
Strawberry-Cream Cheese Cupcakes
By brandyc
1 cupcake = 7 Points Plus
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1 container (8 oz) sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 2 eggs
- 3 tablespoons strawberry preserves
- 1 package (3 oz) cream cheese, cut into 24 pieces
- 1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
- Sliced fresh small strawberries, if desired
- Make Raspberry-Cream Cheese Cupcakes by substituting raspberry preserves for the strawberry preserves and garnishing cupcakes with fresh raspberries.
Warm Winter Lemon Cake
By brandyc
HEAT oven to 350ºF. PREPARE cake batter as directed on package; pour into greased 13x9-inch baking dish
- 1 pkg. (2-layer size) yellow cake mix
- 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
- 1/3 cup granulated sugar
- 2 cups cold milk
- 1-1/4 cups water
- 2 Tbsp. powdered sugar
Winter Warmer
By brandyc
In a small saucepan, whisk together the cocoa mix, coffee, cream and rum extract until heated through and cocoa is ...
- 2 envelopes (1 ounce each) instant hot cocoa mix or 1/2 cup instant hot cocoa mix
- 3 cups hot brewed coffee
- 1/4 cup half-and-half cream
- 3/4 tsp rum extract
- 1/4 cup whipped topping
- Ground cinnamon
Cake Roll with Berries
By brandyc
Line a greased 15-in. x 10-in
- FILLING:
- 3 eggs
- 1 cup sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Confectioners' sugar
- 1/2 cup all-purpose flour
- 1 cup milk
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- BERRIES:
- 3 cups sliced fresh strawberries
- 1/4 cup sugar
Chocolate-Caramel Layer Bars
By brandyc
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 1 bag (11.5 oz) milk chocolate chips (2 cups)
- 1 container (18 oz) caramel apple dip (1 1/2 cups)
- 3 cups Rice Chex® cereal
- 1 cup chopped peanuts
Golden Diced Potatoes
By brandyc
In a large resealable plastic bag, combine the first five ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 4 medium potatoes, peeled and cut into 1/2-inch pieces
- 1/2 cup butter
Frozen Raspberry Delight
By brandyc
In medium bowl, mix crust ingredients; reserve 1/4 cup for topping
- Crust
- 2 cups crushed chocolate wafer cookies
- 1/3 cup melted butter or margarine
- 1/4 cup sugar
- Filling
- 1 cup chocolate fudge sauce, slightly softened
- 1 quart vanilla ice cream, slightly softened
- 1 pint raspberry sherbet, slightly softened
- 1 bag (12 oz) frozen raspberries
- Topping
- 1 container (8 oz) frozen whipped topping, thawed
Banana Pudding Parfaits
By brandyc
TIP: You can also substitute your favorite fresh berries or other flavors of sugar-free instant pudding mix
- 3-1/3 cups cold fat-free milk
- 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
- 2/3 cup fat-free sour cream
- 1/4 teaspoon vanilla extract
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
- 32 reduced-fat vanilla wafers
- 3 medium ripe bananas, cut into 1/4-inch slices
Two-Berry Crisp with Pecan Streusel Topping
By brandyc
Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray
- 3/4 cup quick-cooking oats
- 1/2 cup Gold Medal® all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine, cut into pieces
- 1/4 cup chopped pecans
- 1 can (21 oz) blueberry pie filling
- 2 cups Cascadian Farm® frozen organic raspberries
- 3 tablespoons granulated sugar
- 1 tablespoon Gold Medal® all-purpose flour
Dutch Apple Breakfast Bake
By brandyc
Heat oven to 375°F. Pour 1/4 cup of the melted butter into ungreased 13x9-inch (3-quart) glass baking dish
- 1/ 2cup Butter, melted
- 2 cans (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (8 rolls each)
- 1 can (21 oz) apple pie filling with more fruit
- 1 package (8 oz) cream cheese, softened
- 3/4 cup sugar
- 2 teaspoons grated orange peel
- 1 teaspoon vanilla
- 1 egg
- 2/3 cup sour cream
- 1/2 cup shredded sharp Cheddar cheese (2 oz)
- 1/2 cup Flour
- 1/2 cup Sliced Almonds
- 1/2 cup Smucker’s® Sweet Orange Marmalade
- 1 1/2 cups frozen (thawed) whipped topping, if desired