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Recipes
Creamy Mushroom Tartlets
By carol gorman
Heat oven to 350°F. Melt butter in large nonstick skillet on medium heat
- 1 Tbsp. butter or margarine
- 1 pkg. (8 oz.) fresh mushrooms, finely chopped
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1 can (8 oz.) refrigerated crescent dinner rolls
- 2 tsp. finely chopped fresh parsley
Jalapeño Pull-Apart Bread
By carol gorman
Heat oven to 400ºF. Cut bread into 1-inch-thick slices, being careful to not cut through to bottom of loaf
- 1 round sourdough bread loaf (1 lb./450 g)
- 1 cup Philadelphia Jalapeño Cream Cheese Product
Angel Lush
By carol gorman
MIX dry pudding mix and pineapple in medium bowl
- 1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding 1 can (14 fl oz/398 mL) crushed pineapple in juice, undrained 1 cup thawed Cool Whip Light Whipped Topping 1 store-bought angel food ca
Roasted Greek Potatoes with Feta Cheese Recipe
By carol gorman
Preheat oven to 450°. In a small bowl, whisk the first seven ingredients
- 2/3 cup water
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 pounds Yukon Gold potatoes (about 6 medium), each cut into eight wedges
- 3/4 cup crumbled feta cheese
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
- 2-1/2 cups Cracker Barrel Shredded Mozza-Cheddar Cheese, divided
- 16 French bread slices (3/4 inch thick), toasted, cubed
- 10 slices cooked bacon, crumbled
- 4 green onions, sliced
Roasted Turkey Enchilada Bake
By carol gorman
Roasted turkey is transformed into an easy family dish with a few Mexican-inspired ingredients
- 2 cups chopped roasted turkey
- 2 cups salsa
- 1 can (19 fl oz/540 mL) black beans, rinsed
- 1 cup frozen corn
- 2 Tbsp. chili powder
- 4 large flour tortillas
- 3/4 cup sour cream
- 1-1/2 cups Cracker Barrel Shredded Habanero Heat Cheese
Zucchini-Chocolate Chip Muffins
By carol gorman
Preheat oven to 350 degrees F (175 degrees C)
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts
Zesty Stuffed Olives
By carol gorman
Spoon cream cheese product into small resealable plastic bag
- 1/2 cup Philadelphia Cream Cheese Product
- 20 colossal black olives
- 2 Tbsp. Kraft Zesty Italian Dressing
- 2 Tbsp. chopped fresh parsley
BBQ Chicken & Bacon Skewers
By carol gorman
Turn your barbecue into an event to remember with our BBQ Chicken & Bacon Skewers
- 3/4 cup Bull's-Eye Chicken & Rib Renegade Barbecue Sauce, divided
- 1-1/2 lb. (675 g) boneless skinless chicken thighs, cut into 24 pieces
- 6 slices bacon, cut in half
Festive Holiday Cheesecake Recipe
By carol gorman
Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in
- FILLING:
- 1-1/2 cups graham cracker crumbs
- 1/2 cup pecans, toasted and finely chopped
- 2 tablespoons light brown sugar
- 6 tablespoons butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 teaspoons vanilla extract
- 4 eggs, lightly beaten
- 1 cup (6 ounces) miniature semisweet chocolate chips
- TOPPING:
- 2 cups (16 ounces) sour cream
- 1/4 cup sugar
- Assorted candies