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Recipes
California Fresh Fruit Dip
By brandyc
In a small bowl, combine all ingredients
- 1 cup plain low-fat yogurt
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon grated lime peel
- 1/4 teaspoon ground ginger
Poinsettia Coffee Cake
By brandyc
In a large bowl, dissolve yeast in warm water
- FROSTING:
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm milk (110° to 115°)
- 3 eggs, lightly beaten
- 1/3 cup sugar
- 2 teaspoons grated lemon peel
- 1 teaspoon salt
- 5 to 5-1/2 cups all-purpose flour
- 3/4 cup chopped dates
- 1/2 cup chopped nuts
- 1 tablespoon butter, softened
- 1 cup confectioners' sugar
- 3/4 teaspoon vanilla extract
- 3 to 4 teaspoons water
- Yellow and red colored sugar
Cobb Salad with Cucumber-Ranch Dressing
By brandyc
With a quick and creamy cucumber dressing that goes together fast, this classic Cobb makes a perfect summertime mea...
- Salad
- 5 cups mixed salad greens
- 1 large tomato, chopped (1 cup)
- 1 medium avocado, pitted, peeled, sliced or cubed, and tossed with lemon juice
- 1 box (9 oz) frozen diced cooked chicken, thawed (1 1/2 cups)
- 1 cup crumbled blue cheese (4 oz)
- 1/4 cup sliced green onions (4 medium)
- 6 slices cooked bacon, chopped
- 2 hard-cooked eggs, peeled, coarsely chopped
- Dressing
- 1 cup cucumber ranch dressing
- 1 small cucumber, seeded and finely chopped (3/4 cup)
- 2 tablespoons chopped fresh dill
Home-Style Minestrone
By brandyc
In 6-quart stockpot, heat oil over medium-high heat
- 1/4 cup extra-virgin olive oil
- 6 medium cloves garlic, chopped
- 2 cups finely chopped yellow onions (2 small)
- 1 cup diced celery (2 medium stalks)
- 1 cup diced carrots (2 medium)
- 1 tablespoon finely chopped fresh rosemary or thyme leaves
- 1 can (15 oz) Progresso® cannellini beans, drained
- 1 1/2 cups Muir Glen® organic diced tomatoes, undrained (half of 28-oz can)
- 4 cups diced green or yellow zucchini (5 small)
- 1 cup uncooked tubetti pasta or other small tube pasta (4 oz)
- 2 cartons (32 oz each) Progresso® reduced-sodium chicken broth
- Salt and freshly ground black pepper, if desired
- 1/2 cup shredded Parmesan cheese
Dulce De Leche Bars
By brandyc
Heat oven to 350°F. In large bowl, break up 1 roll of cookie dough
- 2 rolls (16.5 oz each) Pillsbury® refrigerated sugar cookies
- 1 3/4 cups quick-cooking or old-fashioned oats
- 2/3 cup packed brown sugar
- 2 teaspoons vanilla
- 1 bag (14 oz) caramels, unwrapped
- 1/2 cup butter
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 3 tablespoons caramel topping
Coconut-Lemon Cream Tartlets
By brandyc
Heat oven to 350°F. On ungreased cookie sheet, spread coconut evenly
- 2/3 cup flaked coconut
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 8 (4 1/2x1 1/4-inch) individual foil tart pans
- 2 teaspoons sugar
- 1 1/2 cups whipping cream
- 1 jar (10 oz) lemon curd (1 cup)
- 1/2 cup fresh raspberries, if desired
Apple-Pear Crumble Pie
By brandyc
1 slice = 5 points
- 24 NILLA Wafers, crushed (about 3/4 cup)
- 1/4 cup packed brown sugar
- 1/4 cup butter, melted
- 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 2 large baking apples, peeled, sliced
- 1 large fresh pear, peeled, sliced
- 1/3 cup granulated sugar
- 1/4 cup flour
- 1/2 tsp. ground cinnamon or ground ginger
- 1-1/4 cups thawed COOL WHIP Whipped Topping
White Chocolate-Strawberry Yogurt Parfaits
By brandyc
In small bowl, mix crushed granola bars and pecans; set aside
- Parfaits
- 4 Nature Valley® pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
- 1/2 cup chopped pecans
- 1 package (3 oz) cream cheese, softened
- 1/2 cup whipped topping
- 1/2 cup marshmallow creme (from 7-oz jar)
- 1 oz white chocolate baking bar, shaved
- 1 container (6 oz) Yoplait® Light Fat Free white chocolate strawberry yogurt
- 1 cup sliced fresh strawberries
- Garnishes
- Additional strawberry slices
- White chocolate curls
- Fresh mint leaves
Sour Cream Lemon Bread
By brandyc
In a measuring cup, combine sour cream and lemon juice
- LEMON SPREAD:
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 2 to 3 tablespoons warm milk (70° to 80°)
- 2 tablespoons butter, softened
- 1 egg
- 2 teaspoons grated lemon peel
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 cups bread flour
- 1-1/2 teaspoons active dry yeast
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup confectioners' sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon peel
Crème Brûlée Cheesecake Bars
By brandyc
1.Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray
- 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
- 1 box (4-serving size) French vanilla instant pudding and pie filling mix
- 2 tablespoons packed brown sugar
- 1/2 cup butter or margarine, melted
- 2 1/2 teaspoons vanilla
- 2 eggs plus 3 egg yolks
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sugar
- 2/3 cup toffee bits, finely crushed