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By carol gorman
Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray
- 20 vanilla wafers, (see Ingredient note)
- 1 tablespoon canola oil
- 16 ounces 1% cottage cheese, (2 cups)
- 8 ounces reduced-fat cream cheese, (Neufchatel), cut into pieces
- 1 cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
- 3 large eggs, lightly beaten
- 2 tablespoons finely chopped fresh lemon verbena, or lemon balm (see Tip)
- 2 quarts fresh strawberries
- 2 tablespoons sugar
- Lemon verbena or lemon balm sprigs for garnish
Sunshine Citrus Salad
By carol gorman
Cook nuts and sugar in nonstick skillet on medium heat 3 to 5 min
- 1/4 cup chopped almonds
- 2 Tbsp. sugar
- 1 red or pink grapefruit
- 1 large navel orange
- 4 cups torn mixed salad greens
- 3 thin red onion slices, separated into rings
- 1/4 cup Kraft Extra Virgin Olive Oil Fig Balsamic Dressing
Banana-Chip Mini Cupcakes Recipe
By carol gorman
Preheat oven to 375°. In a large bowl, combine muffin mix, water, sour cream and egg; stir just until moistened
- 1 package (14 ounces) banana quick bread and muffin mix
- 3/4 cup water
- 1/3 cup sour cream
- 1 egg
- 1 cup miniature semisweet chocolate chips, divided
- 1 tablespoon shortening
Creamy Broccoli-Stuffed Chicken Breasts
By carol gorman
Preheat oven to 400°F. Combine stuffing mix and water in large bowl
- 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
- 1 cup water
- 4 small boneless skinless chicken breasts (1 lb./500 g)
- 3 cups frozen chopped broccoli, thawed, drained
- 1 can (10 fl oz/284 mL) 50% less fat condensed cream of chicken soup
- 1/2 cup skim milk
- 1 tsp. paprika
- 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
Marbled candy-cane bark
By carol gorman
Line a baking sheet with waxed or parchment paper
- 6 1-oz (28-g) squares semi-sweet or bittersweet chocolate, chopped
- 6 1-oz (28-g) squares white or milk chocolate, chopped
- 3 candy canes, crushed
- 1/4 cup (50 mL) chopped pistachios (optional
Foil-Pack Taco Chicken Dinner
By carol gorman
Tender potatoes topped with seasoned chicken, cheese and salsa
- 4 small boneless skinless chicken breasts (1 lb./450 g)
- 4 tsp. taco seasoning mix
- 1/2 lb. (225 g) red potatoes (about 2), peeled, thinly sliced
- 1 cup Cracker Barrel Shredded Tex Mex Cheese
- 1/2 cup salsa
- 1/4 cup sour cream
"Take-Out" Orange Chicken
By carol gorman
Mix dressing, orange zest, juice, honey, ginger and crushed pepper until blended
- 1/4 cup Kraft Asian Sesame Dressing
- zest and 1/2 cup juice from 1 orange
- 2 Tbsp. honey
- 2 tsp. minced gingerroot
- 1/8 tsp. crushed red pepper
- 1 Tbsp. oil
- 1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 each orange, red and yellow pepper, cut into 1-inch pieces
- 2 green onions, thinly sliced
Double Citrus Tart
By carol gorman
This elegant but easy twist on icebox pie combines the bright citrus flavor of lemon and orange in a crisp gingersn...
- 1 1/2 cups crushed gingersnap cookies
- 5 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup frozen orange juice concentrate, thawed
- 1/4 cup fresh lemon juice
- 2 large eggs, separated
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- Garnishes: fresh mint leaves, lemon and orange slices
Cheddar-Bacon Monkey Bread
By carol gorman
Heat oven to 350ºF. Separate biscuits; cut into quarters
- 1 can (340 g) refrigerated country biscuits
- 1/2 cup Cracker Barrel Shredded Old Cheddar Cheese
- 1/4 cup Oscar Mayer Real Bacon Bits
- 2 green onions, thinly sliced
Pork Tenderloin With Balsamic-Cranberry Sauce Recipe - Food.com
By carol gorman
Directions Preheat oven to 450°F
- 1 1⁄2 tablespoons butter
- 1 (8 -10 ounce) pork tenderloin
- 1 ⁄2 cup chopped onion
- 1 tablespoon chopped fresh rosemary
- 1 ⁄2 cup chicken broth
- 1 ⁄3 cup canned whole berry cranberry sauce
- 1 tablespoon balsamic vinegar