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Recipes
Triple Layer Lemon Pie
By carol gorman
1 - BEAT pudding mixes, milk and juice with whisk 2 min
- 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
- 2 cups cold milk
- 1 Tbsp. lemon juice
- 1 HONEY MAID Graham Pie Crust (6 oz.)
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Strawberry Angel Trifle Recipe
By carol gorman
Prepare and bake cake mix according to package directions; cool completely
- 1 package (16 ounces) angel food cake mix
- 2 packages (3 ounces each) strawberry gelatin
- 3/4 cup plus 1/3 cup sugar, divided
- 2 cups boiling water
- 5 cups fresh or frozen unsweetened strawberries, thawed and drained
- 2 cups heavy whipping cream
Grilled Asparagus Medley Recipe
By carol gorman
In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat
- 1 pound fresh asparagus, trimmed
- 1 each sweet red, yellow and green pepper, julienned
- 1 cup sliced fresh mushrooms
- 1 medium tomato, chopped
- 1 medium onion, sliced
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon lemon-pepper seasoning
- 1/4 teaspoon dill weed
Summer Tomato Pie
By carol gorman
Preheat oven to 450 degrees F (230 degrees C)
- 1 recipe pastry for a single 9-inch pie crust
- 3 tomatoes, thinly sliced
- 2 teaspoons salt
- 3 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
Creamy Shrimp Alfredo
By carol gorman
COOK pasta as directed on package, omitting salt
Beef Stroganoff
By carol gorman
1. Cut steak diagonally across grain into 1/4-inch-thick slices
- 2 (1-pound) top round steaks (1 inch thick), trimmed
- 2 cup chopped onion
- 4 tablespoons chopped fresh parsley
- 4 tablespoons Dijon mustard
- 1.5 teaspoon salt
- 1 teaspoon dried dill
- 1 teaspoon black pepper
- 2 (8-ounce) package sliced mushrooms (about 4 cups)
- 6 garlic cloves, minced
- 2/3 cup all-purpose flour
- 2 cup beef broth
- 2 (8-ounce) container low-fat sour cream
- 4 cups hot cooked medium egg noodles (about 8 ounces uncooked)
Chocolate Macaroon Nests
By carol gorman
Create a new Spring tradition with our double chocolate-coconut macaroons
- 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
- 2-2/3 cups flaked coconut
- 2/3 cup canned sweetened condensed milk
- 1/2 tsp. vanilla
- 90 mini jelly beans (about 1/2 cup)
- 4 oz. Baker's Semi-Sweet Chocolate
Easy Potato Skewers
By carol gorman
Prick potatoes with fork; place in 3-L microwaveable casserole dish
- 2 lb. (900 g) red potatoes (about 8)
- 1/4 cup water
- 1/2 cup Miracle Whip Calorie-Wise Spread
- 1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing
- 2 Tbsp. Dijon mustard
- 1/2 tsp. black pepper
- 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
PHILADELPHIA Easter Mini Cheesecakes
By carol gorman
Heat oven to 350°F. Mix graham crumbs and butter; press onto bottoms of 18 paper-lined muffin cups
- 1-1/4 cup graham crumbs
- 1/4 cup butter, melted
- 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 3 eggs
- 1 cup plus 2 Tbsp. desiccated unsweetened coconut, toasted
- 54 speckled chocolate eggs (250 g)
Hot Cocoa Souffle Recipe
By carol gorman
Separate eggs; let stand at room temperature for 30 minutes
- 5 large eggs
- 4 teaspoons plus 3/4 cup sugar, divided
- 1/2 cup baking cocoa
- 6 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1-1/2 cups fat-free milk
- 2 tablespoons butter
- 1-1/2 teaspoons vanilla extract