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Cottage Cheese Meat Loaf

Cottage Cheese Meat Loaf

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In a large bowl, combine the first eight ingredients

  • 1 cup (8 ounces) 4% cottage cheese
  • 1 egg, lightly beaten
  • 1/4 cup ketchup
  • 2 tablespoons chopped onion
  • 1 tablespoon prepared mustard
  • 1/2 cup quick-cooking oats
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound lean ground beef
  • 1/3 cup grated Parmesan cheese
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Very-Strawberry Cheesecake

Very-Strawberry Cheesecake

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BEAT cream cheese and sugar in large bowl with electric mixer until well blended

  • 1 pkg. (8 oz.) Cream Cheese, softened
  • 1/3 cup Sugar
  • 2 cups thawed COOL WHIP DIPS Strawberry Crème
  • 1 Graham Pie Crust (6 oz.)
  • 1 cup sliced strawberries
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Apple Brown Betty

Apple Brown Betty

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This treat can be whipped up in no time

  • 4 slices white bread, toasted
  • 3 cups sliced peeled baking apples
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted
  • 1/2 cup half-and-half cream
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Lemon Pudding Cake

Lemon Pudding Cake

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Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan)

  • 1 box Betty Crocker® SuperMoist® lemon cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 1 tablespoon grated lemon peel
  • 3 eggs
  • 2 boxes (4-serving size each) lemon instant pudding and pie filling mix
  • 2 3/4 cups milk
  • Whipped cream, if desired
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Cream Cheese-Apple Danish Tart

Cream Cheese-Apple Danish Tart

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Heat oven to 375°F. Heat cookie sheet on bottom rack of oven

  • Tart
  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 2 medium apples, peeled, diced (about 2 1/2 cups)
  • 1/3 cup packed brown sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • Glaze
  • 1/2 cup powdered sugar
  • 1 to 2 teaspoons milk
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Cheesy Egg Scramble

Cheesy Egg Scramble

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In a large skillet, prepare hash browns according to package directions

  • 1 package (28 ounces) frozen O'Brien potatoes
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1 pound sliced bacon, cooked and crumbled
  • 12 eggs, lightly beaten
  • 2 tablespoons butter
  • 2 cups (8 ounces) shredded cheddar cheese
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Blue Cheese Waldorf Salad

Blue Cheese Waldorf Salad

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In small bowl, mix yogurt, mayonnaise and blue cheese until well blended

  • 1/3 cup plain fat-free yogurt
  • 1 tablespoon reduced-fat mayonnaise or salad dressing
  • 1 tablespoon finely crumbled blue cheese
  • 4 medium unpeeled red eating apples, cut into 1/4-inch slices
  • Lemon juice
  • 2 cups tightly packed spinach leaves
  • 2 medium stalks celery, thinly sliced (1 cup)
  • 2 tablespoons chopped walnuts, toasted
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Layered Pizza Dip

Layered Pizza Dip

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Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order li...

  • 1 (8-oz.) container soft cream cheese with chives and onions
  • 1/2 cup chunky pizza sauce
  • 1/2 cup chopped green bell pepper
  • 1/3 cup finely chopped pepperoni
  • 2 oz. (1/2 cup) shredded mozzarella cheese
  • 2 oz. (1/2 cup) shredded Cheddar cheese
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Slow Cooker North Woods Wild Rice Soup

Slow Cooker North Woods Wild Rice Soup

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In 10-inch skillet, heat oil over medium heat

  • 2 teaspoons vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 2 medium stalks celery, diced (1 cup)
  • 2 medium carrots, diced (1 cup)
  • 1 cup diced smoked turkey (6 ounces)
  • 1/2 cup uncooked wild rice
  • 1 teaspoon dried tarragon leaves
  • 1/4 teaspoon pepper
  • 3 1/2 cups Progresso® chicken broth (from 32-ounce carton)
  • 1 can (12 ounces) evaporated fat-free milk
  • 1/3 cup Gold Medal® all-purpose flour
  • 1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed
  • 2 tablespoons dry sherry, if desired
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Blueberry Dream Pie

Blueberry Dream Pie

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Line a 9-in. deep-dish pie plate with bottom crust

  • CHEESE FILLING:
  • Pastry for double-crust pie (9 inches)
  • 4 ounces reduced-fat cream cheese
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 egg yolk
  • BLUEBERRY FILLING:
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 6 cups fresh or frozen blueberries, divided
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh mint or 1 teaspoon dried mint
  • 1 egg white, beaten
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