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Recipes
Lemon Blossom-OREO Cookie Balls
By carol gorman
MIX cream cheese, cookie crumbs and zest until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 pkg. (16.6 oz.) Golden OREO Cookies, finely crushed
- 1 tsp. lemon zest
- 2 pkg. (6 squares each) BAKER'S White Chocolate, melted
- 1 Tbsp. assorted decorating icings
- 40 white nonpareils (about 1/2 tsp.)
Bacon and Egg Squares
By carol gorman
Hello, new favourite brunch idea! These cheesy Bacon and Egg Squares start with a golden brown hash brown crust—a...
- 10 frozen hash brown patties (60 g each), thawed
- 1 doz. eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups Cracker Barrel Shredded Old Cheddar Cheese, divided
- 6 slices cooked bacon, crumbled, divided
- 4 green onions, thinly sliced
Chicken Marsala II
By carol gorman
Melt 1 tablespoon butter in a medium skillet
- 1/4 cup butter, divided
- 2 cups sliced fresh mushrooms
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 1/2 pounds skinless, boneless chicken meat - cut into 12 pieces
- 2 slices bacon, diced
- 1/4 cup cold water
- 1 teaspoon cornstarch
- 1/2 cup dry Marsala wine
Black Forest Ham and Asparagus Bundles
By carol gorman
Combine asparagus tips, water, and kosher salt in a skillet; bring to a boil and cook until asparagus is tender to ...
- 48 fresh 3-inch asparagus tips
- 3 cups water
- 1 teaspoon kosher salt
- 12 thin slices Black Forest ham, halved crosswise
- 4 ounces soft goat cheese
- 24 10-inch fresh chives
Mesclun and Mango Salad with Ginger Carrot Dressing
By carol gorman
In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon shredded carrot
- 1/4 teaspoon lime juice
- 1/2 pound mixed baby greens
- 1 mango - peeled, seeded and diced
- 2 teaspoons sesame seeds
Walnut-Cheese Spinach Salad
By carol gorman
In a saucepan, combine raspberries and sugar; bring to a boil over medium heat, Cook for 1 minute
- 2 cups fresh raspberries
- 1/3 cup sugar
- 1/3 cup canola oil
- 2 tablespoons white vinegar
- 1/4 teaspoon Worcestershire sauce, optional
- 1 package (6 ounces) fresh baby spinach
- 1 small red onion, thinly sliced and separated into rings
- 1/2 to 1 cup crumbled feta cheese
- 1/2 cup chopped walnuts
Pork Chops Stuffed with Smoked Gouda and Bacon
By carol gorman
Preheat an outdoor grill for medium heat
- 2 ounces 2 ounces smoked Gouda cheese, shredded
- 4 slices 4 slices bacon, cooked and crumbled
- 1/4 cup 1/4 cup chopped fresh parsley
- 1/8 teaspoon 1/8 teaspoon ground black pepper
- 2 (2 1/4 inch thick) 2 (2 1/4 inch thick) center-cut, bone-in pork chops
- 1 teaspoon 1 teaspoon olive oil
- 1/4 teaspoon 1/4 teaspoon salt
- ground black pepper
Spinach-Stuffed Chicken Breasts for Two
By carol gorman
ItHEAT oven to 350°F. BRING water and 1 Tbsp
Toasted Coconut-Golden OREO Cookie Balls
By carol gorman
MIX cream cheese, cookie crumbs and 1 cup coconut until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 32 Golden OREO Cookies, finely crushed (about 3 cups)
- 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided
- 2 pkg. (6 squares each) BAKER'S White Chocolate, melted
Bit-of-Irish Cheesecake
By carol gorman
Heat oven to 350°F. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan
- 1-1/4 cups Honey Maid Graham Crumbs
- 1/4 cup butter, melted
- 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 3/4 cup granulated sugar
- 3 oz. Baker's White Chocolate, melted
- 1/3 cup Irish cream liqueur
- 3 eggs
- 4-1/2 tsp. green coloured sugar