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Recipes
Zesty Italian Crescent Casserole
By brandyc
Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until bee...
- 1 lb. lean ground beef
- 1/4 cup chopped onion
- 1 cup tomato pasta sauce
- 6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
- 1/2 cup sour cream
- 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
- 1/3 cup grated Parmesan cheese
- 2 tablespoons butter or margarine, melted
Skillet Canadian Bacon and Potatoes
By brandyc
In 10-inch deep-sided nonstick skillet, heat water and butter to boiling over medium-high heat
- 3 1/2 cups water
- 2 teaspoons butter or margarine
- 1 box (7.7 oz) creamy scalloped potato mix with bread crumb topping
- 1 1/4 cups fat-free (skim) milk
- 1/2 lb Canadian bacon slices, cut into strips
- 1 box (9 oz) Green Giant® frozen sugar snap peas, thawed, drained
ranch pork roast
By brandyc
directions 1. Trim fat from meat
- ingredients
- 1 2-1/2- to 3-pound boneless pork shoulder roast
- Nonstick cooking spray
- 1 pound new red-skinned potatoes, halved
- 1 10 3/4-ounce can condensed cream of chicken soup
- 1 8-ounce package cream cheese, cubed and softened
- 1 0.4-ounce envelope ranch dry salad dressing mix
- Freshly ground black pepper (optional)
Old-Fashioned Oven Beef Stew
By brandyc
Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour
- 1 1/2 lb beef stew meat
- 3 tablespoons Gold Medal® all-purpose flour
- 2 bags (1 lb each) frozen vegetables for stew
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cans (10 oz each) condensed beef flavored broth
- 1 tablespoon sugar
- 1/8 teaspoon pepper
- 2 dried bay leaves
Strawberry Shortcake Trifle - Kraft
By brandyc
1 serving (1 cup) = 9 Points Plus
- 1 pkg. (2-layer size) white cake mix
- 4 cups fresh strawberries, sliced
- 2 Tbsp. sugar
- 1/3 cup strawberry jam, divided
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1-1/2 cups cold milk
- 1-1/2 cups thawed COOL WHIP Whipped Topping
Fast Fruity Delight
By brandyc
ADD boiling water to 1 pkg
- 3/4 cup boiling water
- 1 pkg. (3 oz.) Jell-O Raspberry Flavor Gelatin
- 2 cups frozen raspberries
- 1 cup thawed Cool Whip Whipped Topping
Festive Fruit Tart
By brandyc
Press pastry onto the bottom and up the sides of an ungreased 9-in
- Pastry for single-crust pie (9 inches)
- 1 package (8 ounces) Kraft Philadelphia® - Cream Cheese, softened
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract, divided
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 medium ripe peach or nectarines, peeled and sliced
- 2 tablespoons apricot preserves
Caramel-Pecan Brownie Cake
By brandyc
Heat oven to 350°F. Wrap outside of 9-inch springform pan with heavy-duty foil; spray inside of pan with cooking s...
- 21 oz caramels (about 75 caramels from two 14-oz bags)
- 3/4 cup evaporated milk
- 1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
- 2/3 cup vegetable oil
- 1/4 cup water
- 3 eggs
- 1 1/2 cups semisweet chocolate chips
- 1 cup finely chopped pecans
- 1 teaspoon vegetable oil
Apple Nachos
By brandyc
In a microwave-safe bowl, melt caramels with water; stir until smooth
- 36 caramels
- 1 tablespoon water
- 30 large marshmallows
- 1/3 cup butter, cubed
- 4 medium tart apples, peeled and cut into 1/4-inch slices
- 1/3 cup chopped dry roasted peanuts
- 1/3 cup miniature semisweet chocolate chips
- 3 tablespoons Halloween sprinkles
Great American Potato Salad
By brandyc
1 serving (1/2 cup) = 5 Points Plus
- 1/2 cup KRAFT Real Mayo Mayonnaise
- 1 Tbsp. yellow mustard
- 1/2 tsp. celery seed
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 4 cups cubed potatoes, cooked, cooled
- 2 hard-cooked eggs, chopped
- 1 onion, chopped
- 2 stalks celery, sliced
- 1/3 cup dill pickle relish