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Recipes
Crab-Stuffed Mini Peppers
By carol gorman
Heat oven to 300 degrees
- 12 ounces lump crabmeat
- 2 tablespoons mayonnaise
- 2 tablespoons finely chopped sweet red pepper
- 2 tablespoons Dijon mustard
- 1/4 cup snipped dill
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 mini sweet peppers
Delicious Oreo Refrigerator Cake (No-Bake)
By carol gorman
Directions Crush Oreo cookies; set 1/4 cup aside for topping
- 1 (15 ounce) bag Oreo cookies, crushed, divided
- 1 ⁄2 cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 1 (12 ounce) container Cool Whip, frozen topping thawed
- 1 (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good)
- 2 1⁄4 cups half-and-half cream (or use whole milk)
5-Minute Southwest Layered Salad
By carol gorman
PLACE lettuce on serving platter or in bottom of glass serving bowl
- 6 cups torn romaine lettuce 1 can (19 fl oz/ 540 mL) black beans, drained, rinsed 1 can (12 fl oz/341 mL) corn, drained 1/2 cup salsa 1/2 cup Kraft Tex Mex Shredded Cheese 1/4 cup Kraft Rancher's Choi
Cool JELL-O Pudding Squares
By carol gorman
COMBINE prepared crumbs with butter
- 2 cups prepared crumbs (graham, chocolate or vanilla)
- 1/2 cup butter, melted
- 1 pkg. (250g) Philadelphia Brick Cream Cheese, softened
- 1/4 cup granulated sugar
- 1 cup crushed fruit (strawberries, raspberries or canned crushed pineapple)
- 1 tub (1 L) Cool Whip Whipped Topping
- 2 pkg. (4 serving size) Jell-O Instant Pudding, your favorite flavour
- additional thawed Cool Whip Whipped Topping
Hash Brown and Egg Casserole
By carol gorman
Preheat oven to 350 degrees F (175 degrees C)
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1 pound pork sausage
- 1 small onion, diced
- 5 eggs
- 1/2 cup milk
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- salt and ground black pepper to taste
- 12 ounces shredded Cheddar cheese
Three-Bean Barbecue
By carol gorman
Make ItPREHEAT oven to 350°F
- kraftwhat you need6 slices OSCAR MAYER Bacon 1 medium onion, chopped 1 can (16 oz.) baked beans 1 can (15-1/2 oz.) golden butter beans, drained 1 can (15 oz.) kidney beans, drained, rinsed 3/4 cup BUL
Pina Colada Cheesecake
By carol gorman
Combine crumbs, coconut and butter in medium bowl
- 1 1/4 cups vanilla wafer crumbs
- 1 cup flaked coconut, toasted
- 1/2 cup butter or margarine, melted
- 1 (6 ounce) can DOLE® Pineapple Juice
- 1 (.25 ounce) envelope unflavored gelatin
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 1/4 cup dark Jamaican rum*
- 3/4 teaspoon coconut or vanilla extract
- 2 cups frozen non-dairy whipped topping, thawed
- 1 (20 ounce) can DOLE® Crushed Pineapple
- 1 tablespoon cornstarch
- 2 tablespoons sugar
- Toasted flaked coconut (optional)
Crispy Tomato-Cheddar Breakfast Cups
By carol gorman
Elevate everyday eggs with this pretty brunch dish, featuring a mixture of eggs and cheese baked in crispy phyllo c...
- 4 frozen phyllo dough sheets, thawed
- 3 Tbsp. butter, melted
- 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
- 6 eggs
- 1 cup Cracker Barrel Shredded Light Double Cheddar Cheese
- 2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
- 1 Tbsp. chopped fresh thyme, divided
- 2 tomatoes, seeded, chopped
Endive, Orange & Roquefort Salad
By carol gorman
In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspo...
- 1/4 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons good olive oil
- 1/2 teaspoon white wine vinegar
- Kosher salt and freshly ground black pepper
- 1 head Belgian endive
- 1/4 cup walnut halves, toasted (see note)
- 2 ounces French Roquefort cheese, 1/2-inch-diced
- 1/2 sweet red apple, unpeeled, cored and medium-diced
- 2 ounces baby arugula
- 1/2 orange
Loaded Yukon Gold Smashed Potatoes
By carol gorman
Preheat oven to 425. Cook the bacon in a frying pan until crisp
- 10 slices bacon
- 12 small Yukon Gold Potatoes
- 2 Tbsp olive oil
- 1 tsp.fresh ground pepper
- 11/2 cups store bought French onions
- 8 oz. cheddar cheese
- 1 to 2 minced green onions