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Recipes
Mushroom & cheese egg puffs
By carol gorman
Preheat oven to 375F (190C)
- 8 oz (227 g) pkg sliced button mushrooms
- 1 small red pepper, chopped
- 3 garlic cloves, minced
- 1 1/2 cups (375 mL) frozen hash browns
- 2 tsp (10 mL) paprika, preferably smoked
- Generous pinches salt and pepper
- 8 eggs
- 1/3 cup (75 mL) milk
- 1 tbsp (15 mL) Dijon
- 2 green onions, sliced
- 1 cup (250 mL) crumbled feta
Slow-Cooked Pork Stew with Dumplings
By carol gorman
Combine first 6 ingredients in slow cooker; cover with lid
- 2 lb. (900 g) pork tenderloin, cut into 1-inch pieces
- 2 large carrots, peeled, cut into 3/4-inch pieces
- 2 stalks celery, cut into bite-size pieces
- 2 onions, chopped
- 2-1/2 cups 25%-less-sodium chicken broth
- 2 bay leaves
- 2 eggs
- 2 pkg. (120 g each) Stove Top Stuffing Mix for Chicken
- 1 cup warm water
- 1 cup Philadelphia Herb & Garlic Cream Cheese Product
- 1/4 cup chopped fresh chives
Bacon-Roasted Chicken with Potatoes
By carol gorman
Preheat oven to 400 degrees F (200 degrees C)
- Seasoning Mix:
- 6 chicken thighs
- 6 chicken drumsticks
- 12 slices center-cut bacon
- salt and black pepper to taste
- 1 onion, coarsely chopped
- 1 1/2 pounds baby Dutch yellow potatoes
- 2 tablespoons dried chives
- 2 tablespoons dried basil
- 1 tablespoon garlic powder
- 1 tablespoon adobo seasoning
- 1 tablespoon ground black pepper
- 1 teaspoon salt, or to taste
Roasted Parmesan-Garlic Carrots
By carol gorman
Preheat oven to 375 degrees F (190 degrees C)
- 1 pound carrots, peeled
- 1 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1/4 cup grated Parmesan cheese, or more to taste
Lemony Blueberry Layered Pie
By carol gorman
"This yummy pie, packed with blueberries and zesty lemon flavor, is a snap to put together and ready to eat after a...
- 1 (21 ounce) can LUCKY LEAF® Premium Blueberry Fruit Filling
- 1 (9 inch) graham cracker crust
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup powdered sugar
- 1 (3.4 ounce) package instant lemon pudding mix
- 2 teaspoons fresh lemon zest
- 1/2 cup freshly squeezed lemon juice
Coconut (Haupia) and Chocolate Pie
By carol gorman
"This pie is a chocolate coconut lover's dream, very rich and delicious
- 1 (9 inch) unbaked pie crust
- 1 cup milk
- 1 (14 ounce) can coconut milk
- 1 cup white sugar
- 1 cup water
- 1/2 cup cornstarch
- 1 1/4 cups semi-sweet chocolate chips
- 1 1/2 cups heavy cream
- 1/4 cup white sugar
Easy Chicken Cordon Bleu
By carol gorman
PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside
Berry Chantilly Cake
By carol gorman
To prepare cake layers: Butter the bottom and sides of two 9-inch round cake pans; line the bottoms with parchment ...
- 1/2 cup reduced-fat milk
- 4 tablespoons unsalted butter, plus more for pans
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 large eggs, at room temperature (see Tip)
- 1/4 teaspoon salt
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 cups mixed fresh berries
- 1 1/2 cups heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 1/4 cups nonfat vanilla Greek yogurt
- 1 teaspoon confectioners’ sugar for garnish
Blueberry Buckle Cake
By carol gorman
Heat oven to 375ºF. Mix first 3 ingredients in large bowl
- 1-1/2 cups flour
- 1/2 cup packed brown sugar
- 1 tsp. ground cinnamon
- 1/2 cup cold non-hydrogenated margarine
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
- 1 Tbsp. lemon zest
- 4 cups fresh blueberries
- 1 cup thawed Cool Whip Whipped Topping
Bruschetta 'n Cheese Stuffed-Chicken Breasts
By carol gorman
1MIX tomatoes, 1/2 cup cheese and basil in medium bowl
- 1 can (19 fl oz/540 mL) diced tomatoes with garlic and olive oil, undrained
- 1-1/4 cups Kraft Mozzarella Shredded Cheese, divided
- 1/4 cup chopped fresh basil
- 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
- 8 small boneless skinless chicken breasts (2 lb./900 g)
- 1/3 cup Kraft Roasted Red Pepper with Parmesan Dressing