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Recipes
Buttermilk Cheddar-Bacon Bread
By carol gorman
Heat oven to 350ºF. Mix first 4 ingredients in medium bowl
- 2-1/4 cups flour
- 1/4 cup sugar
- 1-1/2 tsp. Magic Baking Powder
- 1/2 tsp. baking soda
- 1 egg
- 1 cup buttermilk
- 1/4 cup butter, melted
- 1/4 cup Oscar Mayer Real Bacon Bits
- 1 cup Kraft Old Cheddar Shredded Cheese
- 1/4 cup chopped fresh chives
Layered Pumpkin-Chocolate Cheesecake
By carol gorman
Heat oven to 350ºF. Line 13x9-inch pan with foil, with ends of foil extending over sides
- 2 cups graham crumbs
- 1/2 cup butter, melted
- 2 eggs
- 1-1/2 cups canned pumpkin
- 1 cup packed brown sugar
- 1 tsp. each ground cinnamon, ground ginger, ground nutmeg
- 1/2 tsp. ground allspice
- 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 2 oz. Baker's Semi-Sweet Chocolate
- 2 oz. Baker's White Chocolate
- 3 Tbsp. half-and-half
Slow-cooker French onion soup
By carol gorman
Written by: Chatelaine
- Ingredients
- 1.75 kg
- cooking onions, thinly sliced (about 14 cups)
- 3 tbsp
- butter, cubed
- 1/4 tsp
- salt
- 4 1/2 tsp
- all-purpose flour
- 3 tbsp
- vermouth, or dry white wine
- 900-mL carton
- beef broth
- 1/3 cup
- water
- 1 1
- demi-baguette
- 1 tbsp
- butter, at room temperature
- 2 cups
- grated gruyere or emmental cheese
Cherry Streusel Cheesecake Bars
By carol gorman
Heat oven to 350ºF. Mix cookie crumbs, butter and 125 g cream cheese with mixer until blended
- 2-1/2 cups finely crushed shortbread cookies
- 2 Tbsp. butter, melted
- 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened, divided
- 1/2 cup sugar
- 2 eggs
- 1 tsp. almond extract
- 1 can (540 mL) cherry pie filling
- 1/2 cup sliced almonds
Bacon, Roquefort and Romaine Salad
By carol gorman
Dressing: In small bowl, whisk together oil, vinegar, anchovy paste, garlic, pepper, Worcestershire sauce and salt
- Garlic Croutons:
- 12 cups (3 L) torn romaine_lettuce (1 small head)
- 4 slices bacon, cooked and chopped
- 1 cup (250 mL) halved cherry or grape tomatoes
- 1/2 cup (125 mL) crumbled Roquefort or other Blue_cheese
- 3 cups (750 mL) cubed (3/4 inch/2 cm) French or Italian_bread
- 2 tbsp (25 mL) extra-virgin olive_oil
- 1 clove garlic, minced
- Pinch each salt and pepper
- Dressing:
- 3 tbsp (45 mL) extra-virgin olive_oil
- 1 tbsp (15 mL) white_wine_vinegar
- 1-1/2 tsp (7 mL) anchovy_paste
- 1 clove garlic, minced
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) Worcestershire_sauce
- Pinch salt
Strawberry Lemonade Cupcakes
By carol gorman
Preheat oven to 350°F. Line 12 ( ½-cup) muffin cups with paper liners
- 3/4 cup white whole-wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup white sugar
- 1/2 cup coconut oil or butter
- 2 large eggs
- 2 teaspoons vanilla extract, divided
- 4 teaspoons lemon zest, divided
- 1/2 cup nonfat milk
- 3/4 cup chopped strawberries
- 8 ounces reduced-fat cream cheese, at room temperature
- 1/3 cup confectioners' sugar
- 1 tablespoon lemon juice
- 3 to 6 drops red natural food coloring (optional)
- 12 small mint leaves & lemon slices for garnish
Lemon Mango Smoothie
By carol gorman
Just follow our simple steps place 1 cup each lemon flavoured yogurt and thawed Light Cool Whip Topping in a ble...
- 1 cup lemon flavoured yogourt
- 1 cup Cool Whip Light Whipped Topping
- 1 fresh mango, peeled, pitted and cubed Giant Eagle — 2 ea For $7.00 until 03/16
- 1/2 cup orange juice
Sour Cream Cucumbers Recipe
By carol gorman
In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended
- 1/2 cup sour cream
- 3 tablespoons white vinegar
- 1 tablespoon sugar
- Pepper to taste
- 4 medium cucumbers, peeled if desired and thinly sliced
- 1 small sweet onion, thinly sliced and separated into rings
Borscht
By carol gorman
Place water, salt, carrots, 1/2 bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot ov...
- 6 cups water
- 3/4 Tbsp salt
- 1/2 finely chopped carrots
- 1/4 cup chopped green bell
- pepper, divided 1/2 stalk celery, chopped 1 medium beet 1/2 cup canned peeled and
- diced tomatoes 3 potatoes, quartered
- 1/3 cup butter
- 1/2 cup chopped onion
- 1 1/2 cups canned tomatoes
- 3 cups finely shredded
- cabbage, divided 1/4 cup heavy cream 3/4 cup diced potatoes 1 Tbsp dried dill weed 1/4 tsp ground black pepper Salt to taste
Bruschetta Dip In An Italian Bread Bowl
By carol gorman
Heat the olive oil in a large nonstick skillet over medium-high heat
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped
- 1 small bulb fennel, trimmed, cored and finely chopped
- 1 small Japanese eggplant, finely chopped
- 2 cloves garlic, finely chopped
- Pinch of red pepper flakes
- Kosher salt and freshly ground pepper
- 1 pint grape or cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, halved
- 1 tablespoon red wine vinegar
- 1 round or oval loaf Italian peasant bread (about 8 inches)
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup grated ricotta salata cheese, plus more for topping
- Crackers and/or crudites, for serving