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Recipes
Star-Spangled Shortcake
By brandyc
Star-shaped corn muffins are terrific when topped with ice cream and colorful berries
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 2 cups halved fresh strawberries
- 2 cups fresh or frozen blueberries, thawed
- 1/3 cup sugar
- 5 teaspoons balsamic vinegar
- Vanilla ice cream
Citrus Barbecued Chicken Breasts
By brandyc
MIX first 3 ingredients. Reserve 1/2 cup sauce mixture
- 1-1/2 cups KRAFT Original Barbecue Sauce
- 1 Tbsp. orange zest
- 1/3 cup orange juice
- 6 large boneless skinless chicken breast halves (about 2 lb.)
Easy Lemon Mousse
By brandyc
Beat cream cheese and 1/4 cup sugar in large bowl until smooth and creamy
- 1/2 pkg. (4-oz) cream cheese, softened
- 1/2 cup sugar, divided
- 1-1/2 cups heavy cream
- 3 T. lemon juice
- 1 tsp. pure lemon extract
- 1 tsp. pure vanilla extract
- Lemon slices, fresh berries and mint leaves, for garnish (optional)
Chocolate Truffle Mousse Bars
By brandyc
HEAT oven to 325°F. Line 8-inch sq
- 1 pkg. (6 squares) BAKER'S SELECT Semi-Sweet Chocolate, divided
- 1/4 cup whipping cream
- 2 eggs
- 1/4 cup sugar
- 2 Tbsp. flour
- 1-1/2 cups thawed Whipped Topping
Tiramisu
By brandyc
In a small bowl, beat cream cheese and confectioners' sugar until smooth
- 1 package (8 ounces) reduced-fat cream cheese
- 2/3 cup confectioners' sugar
- 1-1/2 cups reduced-fat whipped topping, divided
- 1/2 cup plus 1 tablespoon sugar
- 3 egg whites
- 1/4 cup water
- 2 packages (3 ounces each) ladyfingers, split
- 1/2 cup boiling water
- 2 tablespoons coffee liqueur
- 1 tablespoon instant coffee granules
- 1/2 teaspoon baking cocoa
Gingerbread with Lemon Sauce
By brandyc
In a large bowl, beat the shortening, sugar, molasses and eggs until well blended
- LEMON SAUCE:
- 1 cup shortening
- 1 cup sugar
- 1 cup molasses
- 2 eggs
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 cup hot water
- 1/2 cup sugar
- 2 teaspoons cornstarch
- Dash salt
- Dash nutmeg
- 1 cup water
- 2 egg yolks, beaten
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1/2 teaspoon grated lemon peel
Tropical Yogurt
By brandyc
1/2 cup = 3 Points Plus
- 2 cups (16 ounces) reduced-fat plain yogurt
- 1 can (8 ounces) unsweetened crushed pineapple, drained
- 2 teaspoons sugar
- 1/4 teaspoon coconut extract
- 1/4 teaspoon grated lime peel
Apple Biscuit Custards
By brandyc
Heat oven to 350°F. Spray 2 (10-oz) custard cups or ramekins with cooking spray
- 2 Pillsbury Grands Frozen Buttermilk Biscuits (from 25-oz bag)
- 2 oz cream cheese, softened
- 1 tablespoon sugar
- 1 egg yolk
- 2 tablespoons milk
- 1/4 teaspoon vanilla
- 3/4 cup diced peeled tart apple (Granny Smith or McIntosh)
- 1 teaspoon sugar
- Dash ground cinnamon
Angel Chicken
By brandyc
BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
- 1/4 cup dry white wine
- 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
- 1/2 lb. Angel hair pasta, uncooked
- 2 Tbsp. chopped fresh parsley
- Substitute water or chicken broth for the wine.
Pinwheel Cake And Cream
By brandyc
CHOP 1 peach; set aside. POUR milk into medium bowl
- 2 medium peaches or nectarines, divided
- 2 cups cold fat-free milk
- 1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
- 1 cup thawed COOL WHIP LITE Whipped Topping
- 1 tsp. grated orange zest
- 1 pkg. (10.75 oz.) prepared fat-free pound cake, cut into 12 slices
- 2 cups assorted cut-up fresh fruit, such as raspberries, sliced strawberries and seedless grapes