Carol gorman's profile page
Recipes
Brie-Onion Dip In A French Bread Bowl
By carol gorman
Preheat the oven to 400 degrees F
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large onion, halved and thinly sliced
- 6 sprigs thyme
- Kosher salt and freshly ground pepper
- 1 tablespoon Worcestershire sauce
- 1/4 cup low-sodium beef broth
- 2 tablespoons chopped fresh chives, plus more for topping
- 1 loaf French bread (18 to 20 inches)
- 8 ounces brie cheese, rind removed, thinly sliced
- Crackers and/or crudites, for serving
Slow-Cooker "Baked" Potato Bar
By carol gorman
Prick potatoes with fork; brush with oil
- 4 large baking potatoes (3 lb./1.4 kg) Acme Fresh Market — 1 ea For $2.99 until 12/31
- 1 tsp. oil
- 1/4 cup Kraft Rancher's Choice Dressing
- 2 Tbsp. Oscar Mayer Real Bacon Bits
- 1/4 cup Cracker Barrel Shredded Double Cheddar Cheese
- 2 tsp. chopped fresh chives
Chicken and Mushrooms in a Creamy Herb Sauce
By carol gorman
Make this creamy chicken and mushroom dish and you'll have dinner on the table in less than 30 minutes! The thick-s...
- 1 lb mushrooms, rinsed and patted dry
- 2 lbs chicken tenders, trimmed
- Garlic salt to taste
- 2 Tbsp Butter
- 2 Tbsp olive oil
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped green onion
- 2 garlic cloves, pressed
- 1 1/2 cups heavy whipping cream
Chicken Tater Tot Casserole
By carol gorman
Directions Mix all the ingredients together in a 9x12 glass baking dish
- 1 1⁄4 2% cup 2% low-fat milk
- 1 1 1 cup low-fat sour cream
- 1 1 ounce) can 1 (10 ounce) can condensed cream of chicken soup
- 2 2 2 boneless skinless chicken breasts, cooked & cubed
- 16 16 16 ounces frozen tater tots
- 1 1 1⁄2 1⁄2 cups shredded colby-monterey jack cheese
Bacon & Spinach Quiche with Hash Brown Crust
By carol gorman
Hash browns meet quiche in this healthy recipe
- Crust
- 3¼ cups shredded Yukon Gold potatoes (about 3 large), squeezed and drained
- 1 large egg, lightly beaten
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- Bertolli Extra Virgin Olive Oil 17 Fl Oz
- $9.49 for 1 itemThru 01/01
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Filling
- 5 slices bacon, cooked and chopped
- Smithfield Naturally Hickory Smoked Thick Cut Bacon 16 Oz
- $5.99 for 1 itemThru 08/27
- 1½ cups chopped fresh spinach
- ¾ cup shredded Cheddar cheese
- Lucerne Medium Cheddar Shredded Cheese 32 Oz
- $6.49 for 1 itemThru 09/01
- 5 large eggs
- 1 tablespoon sour cream
- 1 cup low-fat milk
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Brownie Mosaic Cheesecake
By carol gorman
For brownies: Preheat oven to 350°F
- Part One: Brownies
- 4 ounces unsweetened chocolate
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 3/4 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup flour
- Part Two: Crumb Crust
- 1 1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground Oreos, or other chocolate cookie
- 5 tablespoons (10 tablespoons to double) unsalted butter, melted
- 1/3 cup (2/3 cup to double) granulated sugar
- 1/8 teaspooon (1/4 teaspoon to double) salt
- Part Three: Cheesecake
- 3 (8-oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla
- Make crumb crust as directed above for 10-inch cheesecake. Preheat oven to 350°F.
- Part Four: Ganache Glaze
- 3 oz. bittersweet chocolate, finely chopped
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla
- 1 tablespoon powdered sugar
Chicken & Wild Rice Strudels Recipe
By carol gorman
Preheat oven to 400°. Place the first six ingredients in a large bowl; toss to combine
- 1 package (8.8 ounces) ready-to-serve long grain and wild rice
- 1-1/2 cups coarsely chopped rotisserie chicken
- 1/2 cup shredded Swiss cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 sheets phyllo dough (14x9-inch size)
- 6 tablespoons butter, melted
Baked Potato Casserole
By carol gorman
In a very large bowl, combine potatoes and bacon
- 5 pounds red potatoes, cooked and cubed
- 1 pound sliced bacon, cooked and crumbled
- 1 pound cheddar cheese, cubed
- 4 cups 16 ounces shredded cheddar cheese
- 1 large onion, finely chopped
- 1 cup mayonnaise
- 1 cup (8 ounces) sour cream
- 1 tablespoon minced chives
- 1 teaspoon salt
- 1/2 teaspoon pepper
Cherry Cream Cheese Dessert Recipe
By carol gorman
In a small bowl, combine the cracker crumbs, sugar and butter
- FILLING:
- 3/4 cup graham cracker crumbs (about 12 squares)
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 can (21 ounces) cherry pie filling
Creamy Peach Berry Dessert
By carol gorman
Nutritional Information 1 square: Calories 90 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1 1/2g, Trans F...
- 2 cartons (6 oz) Yoplait® Light or Original Harvest Peach® yogurt
- 1 package (8 oz) fat-free cream cheese, softened
- 1/2 of a container (8 oz) frozen light whipped dessert topping, thawed
- 1 cup chopped pitted and peeled fresh peaches or thawed and drained Cascadian Farm® frozen peach slices
- 1 cup fresh or Cascadian Farm® frozen unsweetened blueberries, raspberries, and/or strawberries, thawed and drained if frozen
- Fresh mint leaves (optional)
- Fresh berries (optional)