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Recipes
Mexican Sour Cream Rice
By carol gorman
"Baked rice with cheese, diced chiles, cilantro, corn, and sour cream
- 1 cup uncooked long grain white rice
- 1 (14 ounce) can chicken broth
- 1 cup reduced fat sour cream
- 1 (4 ounce) can diced green chile peppers
- 1 cup shredded Monterey Jack cheese, divided
- 1 (8.75 ounce) can whole kernel corn, drained
- 1/4 cup finely chopped fresh cilantro
- salt and ground black pepper to taste
Caramel Pecan Ice Cream Dessert Recipe
By carol gorman
In a large bowl, combine the flour, oats, pecans and brown sugar
- 1-3/4 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 cup chopped pecans
- 1 cup packed brown sugar
- 1 cup butter, melted
- 1-1/2 cups caramel ice cream topping
- 2 quarts vanilla ice cream, softened
Grilled Honey Balsamic-Glazed Fruit Recipe
By carol gorman
In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat 2-3 minutes or until blended
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- Dash salt
- 6 medium peaches or nectarines, halved and pitted
- Vanilla ice cream, optional
Blueberry Refrigerator Pie
By carol gorman
Heat oven to 350°F. Mix wafer crumbs and melted butter; press onto bottom and up side of 9-inch tart pan with rem...
- 50 Nilla Vanilla Wafers, finely crushed (about 1-1/3 cups)
- 6 Tbsp. butter, melted
- 6 cups fresh blueberries, divided
- 2/3 cup sugar
- 5 Tbsp. water, divided
- 2 Tbsp. corn starch
- 1 Tbsp. butter
- 1/4 tsp. zest and 1 Tbsp. juice from 1 orange
- 1-1/2 cups thawed Cool Whip Whipped Topping
Cheddar-Bacon Monkey Bread
By carol gorman
HEAT oven to 350º. SEPARATE biscuits; cut into quarters
- 1 can (16.3 oz.) refrigerated biscuits
- 1/2 cup KRAFT Shredded Sharp Cheddar Cheese
- 4 slices cooked OSCAR MAYER Bacon, crumbled
- 2 green onions, thinly sliced
Slow-Cooker Cheesy Bacon Strata
By carol gorman
WHISK eggs, milk and pepper in large bowl until blended
- 10 eggs
- 2-1/2 cups milk
- 1/2 tsp. black pepper
- 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
- 16 slices French bread (3/4 inch thick), toasted, cubed
- 10 slices cooked OSCAR MAYER Bacon, crumbled
- 4 green onions, sliced
Powerhouse Vegetable Medley
By carol gorman
BRING 1/4 cup dressing and carrots to boil in large saucepan; cover
- 1/2 cup KRAFT Light Raspberry Vinaigrette Dressing, divided
- 3 carrots, thinly sliced
- 2 cups broccoli florets
- 4 cups packed torn fresh spinach leaves
- 1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
- 1/4 cup OSCAR MAYER Bacon Pieces
Grilled Hash Browns Recipe
By carol gorman
Place potatoes on a piece of heavy-duty foil (about 20 in
- 3-1/2 cups frozen cubed hash brown potatoes, thawed
- 1 small onion, chopped
- 1 tablespoon beef bouillon granules
- Dash seasoned salt
- Dash pepper
- 1 tablespoon butter, melted
Pina Colada Cups
By carol gorman
With a taste of the tropics in each and every bite, these Pina Colada Cups are sure to win rave reviews
- 1/3 cup Oreo Baking Crumbs
- 1 cup Philadelphia Cream Cheese Product
- 2 Tbsp. sugar
- 1 can (14 fl oz / 398 mL) crushed pineapple in juice
- 1 cup coconut, toasted
- 2 cups thawed Cool Whip Whipped Topping
Rice on the Grill Recipe
By carol gorman
In a 9-in. round disposable foil pan, combine the first seven ingredients
- 1-1/3 cups uncooked instant rice
- 1/3 cup sliced fresh mushrooms
- 1/4 cup chopped green pepper
- 1/4 cup chopped onion
- 1/2 cup water
- 1/2 cup chicken broth
- 1/3 cup ketchup
- 1 tablespoon butter