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Recipes
JELL-O Light Lemon Cheesecake
By carol gorman
PREPARE dessert topping mix as directed on package
Potato & Bacon Quiche
By carol gorman
Heat oven to 425ºF. Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edg...
- 1 frozen pre-rolled puff pastry sheet (1/2 of 450-g pkg.), thawed
- 1/2 lb. (225 g) red new potatoes, cooked, sliced
- 4 slices bacon, cooked, crumbled
- 1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
- 5 eggs
- 1/3 cup Miracle Whip made with Olive Oil Spread*
- 1/3 cup milk
- 1 Tbsp. finely chopped fresh rosemary
Herb-crusted lamb
By carol gorman
Heat oven to 400 degrees
- 1 1/2 tablespoons plain bread crumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 box (10 oz) frozen broccoli spears
- 1 pound red potatoes
- 1/3 cup light sour cream
- 1/4 cup skim milk
- 1 teaspoon salt
- 1/4 plus 1/8 tsp freshly ground black pepper
- 1 small rack of lamb (8 ribs; about 1 1/4 lbs)
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon Dijon mustard
Chocolate Elegance
By carol gorman
Beat cream cheese and sugar in medium bowl with mixer until blended
- 1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 1/2 cup sugar
- 2-1/2 cups thawed Cool Whip Whipped Topping, divided
- 6 oz. (3/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate, divided
- 1/2 cup milk
- 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
- 1/4 cup sliced almonds, toasted
Spanish Rice Bake
By carol gorman
Preheat oven to 375 degrees F (190 degrees C)
- 1 pound lean ground beef
- 1/2 cup finely chopped onion
- 1/4 cup chopped green bell pepper
- 1 (14.5 ounce) can canned tomatoes
- 1 cup water
- 3/4 cup uncooked long grain rice
- 1/2 cup chile sauce
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Worcestershire sauce
- 1 pinch ground black pepper
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons chopped fresh cilantro
Ultimate 7-Layer Dip
By carol gorman
With 7 layers of different flavours and textures to marvel your taste buds, this party dip is truly deserving of ...
- 1 can (14 fl oz/398 mL) refried beans
- 1 Tbsp. taco seasoning mix
- 1 cup each sour cream, salsa, shredded lettuce and Kraft Tex Mex Shredded Cheese
- 4 green onions, sliced
- 2 Tbsp. sliced black olives
- Christie Wheat Thins Crackers
Italian Hummus
By carol gorman
Process all ingredients except shaved Parmesan in food processor until smooth
- 1 can (19 fl oz/540 mL) white beans, rinsed
- 1/3 cup Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing
- 1/4 cup oil-packed sun-dried tomatoes, drained, chopped
- 1 clove garlic
- 1/4 cup Kraft 100% Parmesan Aged Grated Cheese
- 1 Tbsp. Kraft 100% Parmesan Shaved Cheese
PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake
By carol gorman
HEAT oven to 325°F. 1MIX cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan
- 20 Oreo Cookies, crushed (about 2 cups) 3 Tbsp. butter, melted 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 1 cup sugar 1 tsp. vanilla 1 cup sour cream 4 eggs 6 squares Baker's Semi-S
Double Berry Smoothie
By carol gorman
tPLACE all ingredients in blender; cover
- 1 cup plain fat-free yogurt 1/3 cup Kool-Aid Strawberry Sugar Sweetened Drink Mix 1 cup fresh or thawed frozen unsweetened strawberries 1 cup ice cubes
Oven Roasted Cauliflower
By carol gorman
Servings: 6 Serving Size: 1 cup Calories: 94 Old Po gints: 3 pts Points+: 3 pts Calories: 126 Fat: 10
- 6 cups uncooked cauliflower florets (about 1 large) cut small
- 3 garlic cloves, chopped
- 1/4 cup olive oil
- kosher salt and fresh pepper
- juice of 1/4 lemon
- 1/4 cup Parmigiano Reggiano, freshly grated