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Recipes
Tater Tots® Nachos
By carol gorman
Preheat oven to 450 degrees F (230 degrees C)
- 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- 1 pound ground beef
- 1 (1 ounce) package taco seasoning mix
- 3/4 cup water
- 1 cup spicy nacho cheese sauce
- 1/2 cup sour cream
- 1/4 cup diced onion
- 1/4 cup jalapeno pepper slices
Easy Cream Puff Tower
By carol gorman
Our Easy Cream Puff Tower is a showstopper, but nobody has to know that you took a shortcut
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
- 1-1/2 cups cold milk
- 70 glazed donut holes (1-1/2 inch)
- 4 oz. (2/3 of 170-g pkg.) Baker's White Chocolate
- 1 Tbsp. oil
- 30 candy-coated chocolate covered peanuts
Berry & Arugula Salad with Peppery Cream Cheese
By carol gorman
Stir cream cheese product in small bowl until creamy
- 1/4 cup Philadelphia Light Brick Cream Cheese Spread
- 1/4 tsp. freshly ground black pepper
- 4 cups tightly packed baby arugula
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1/4 cup coarsely chopped almonds
- 1/4 cup Kraft Berry Balsamic Dressing
Frozen Pudding Dots
By carol gorman
Beat pudding mix and milk with whisk 2 min
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
- 1 cup cold milk
- 2 Tbsp. multi-coloured sprinkles
Colourful Ice Cream Cake
By carol gorman
This quick and easy ice cream cake uses ice cream sandwiches as a simple shortcut
- 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese
- 1/2 cup milk
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
- 3 cups thawed Cool Whip Whipped Topping, divided
- 1/2 tsp. each red and royal blue paste food colours
- 12 vanilla ice cream sandwiches
- 1/4 tsp. each blue and red coloured sugars
Zippy Breaded Pork Chops Recipe
By carol gorman
Preheat oven to 425°. Place salad dressing in a shallow bowl
- 1/3 cup prepared ranch salad dressing
- 1 cup seasoned bread crumbs
- 2 tablespoons grated Parmesan cheese
- 6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
Sweet and sour carrots
By carol gorman
Boil a large pot filled halfway with water over medium heat
- 1.8 Kg Carrots with stems
- 2 TBSP Butter
- 1 TBSP Honey
- 2 TSP Red-wine Vinegar
- 1/4 TSP Salt
Baked Enchilada Pork Steaks
By carol gorman
HEAT oven to 400°F. COMBINE yuca, carrots and 1/4 cup dressing in 13x9-inch pan sprayed with cooking spray; sprea...
- 1 lb. yuca (cassava), peeled, shredded
- 2 carrots, peeled, shredded
- 1/2 cup KRAFT Zesty Italian Dressing, divided
- 6 thin boneless pork blade steaks (1-1/2 lb.)
- 1 can (10 oz.) red enchilada sauce
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
- 1 cup frozen peas
- 1 cup KRAFT Shredded Monterey Jack Cheese
Slow Cooker Mac and Cheese with Bacon
By carol gorman
Coat a 4-5 quart slow cooker bowl with non- stick cooking spray
- 12 ounces(about 4 cups) uncooked radiator pasta
- 8 slices bacon, cooked
- 2 cups milk
- 1 can evaporated milk
- 2 teaspoons Dijon mustard
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces thinly deli American cheese, cut into strips
- 1 cup (4 oz.) grated Gouda cheese
Barbeque Bacon Quesadillas
By carol gorman
Heat 1 tablespoon olive oil over medium heat in a large skillet
- 2 tablespoons olive oil
- 1/2 large yellow onion, sliced thin
- 6 slices bacon, diced
- 1 tablespoon brown sugar
- 8 (10 inch) flour tortillas
- 1 cup spicy barbeque sauce
- 1/4 cup chopped fresh cilantro
- 2 cups shredded Cheddar cheese