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Recipes
Apple Stuffed Pork Chops
By carol gorman
Preheat oven to 350 degrees
- 1 Tbsp chopped onion
- 1/4 cup butter
- 3 cups fresh bread crumbs
- 2 cups apples chopped
- 1/4 cup celery
- 2 tsp parsley
- 1/4 tsp salt
- salt and pepper to taster
- 1 tbsp oil
- 6 thick pork chops
Bacon-Wrapped Scallops with Wilted Spinach
By carol gorman
Wrap bacon around edges of scallops; secure with wooden toothpicks
- 4 slices bacon, cut lengthwise in half
- 8 sea scallops (1 lb./450 g), patted dry
- 1 Tbsp. oil
- 4 cups tightly packed fresh spinach
- 1/4 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
Slow-Cooker Smothered Chicken with Bacon & Onions
By carol gorman
Cook and stir bacon in large skillet on medium heat until crisp
- 8 slices OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
- 2 onions, cut lengthwise in half, then sliced crosswise
- 1/3 cup flour
- 1/2 tsp. pepper
- 1-1/4 cups fat-free reduced-sodium chicken broth
- 8 bone-in skinless chicken thighs (2-1/2 lb.)
- 4 cups egg noodles, uncooked
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
- 2 Tbsp. milk
- 1/2 tsp. garlic powder
- 2 Tbsp. chopped fresh parsley
The Wedge
By carol gorman
Place 2 romaine quarters on each of 4 salad plates
- 2 heart of romaine, quartered lengthwise and cores removed
- 1/4 cup chopped fresh chives
- 2 slices cooked bacon, crumbled
- 2 ounces crumbled blue cheese
- 1/2 cup Buttermilk Ranch Dressing, (recipe follows)
Beet Borscht Recipe
By carol gorman
In a saucepan, bring the beets, carrots, onion, water and salt to a boil
- 2 cups shredded fresh beets
- 1 cup shredded carrots
- 1 cup chopped onion
- 2 cups water
- 1/2 teaspoon salt
- 2 cans (14-1/2 ounces each) beef broth
- 1 cup shredded cabbage
- 1 tablespoon butter or margarine
- 1 tablespoon lemon juice
- Sour cream, optional
Zesty Marinated Grilled Chicken Breasts
By carol gorman
In a shallow non-metallic dish large enough to hold chicken in a single layer, whisk together oil, lemon juice, chi...
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 2 chicken bouillon cubes
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 1 lemon, grated rind only
- 1/4 teaspoon black pepper
- 4 boneless skinless chicken breasts
Layered Cobb Salad
By carol gorman
SPREAD dressing over top of salad to seal; top with cheese and bacon bits
- 6 cups chopped romaine lettuce 2 cups halved cherry tomatoes 3 cups chopped cooked chicken 1 large avocado, chopped 1 small red onion, chopped 1 cup Kraft Rancher's Choice Dressing 1 cup Kraft Old Che
Raspberry Ribbon Pie Recipe
By carol gorman
I love this Raspberry Ribbon Pie! It looks and tastes amazing! Works well for the Holidays or a summertime refreshi...
- 2 packages (3 ounces each) cream cheese, softened
- 1/2 cup confectioners' sugar
- Dash salt
- 1 cup heavy whipping cream, whipped
- Pastry for deep-dish single-crust pie (9 inches), baked
- 1 package (3 ounces) raspberry gelatin
- 1-1/4 cups boiling water
- 1 tablespoon lemon juice
- 1 package (10 ounces) frozen raspberries in syrup, thawed
Cinnamon Carrot Bread
By carol gorman
Preheat oven to 350 degrees F (175 Degrees C)
- 3/4 cup white sugar
- 1/4 cup packed brown sugar
- 3/4 cup sunflower seed oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 eggs
- 1 pinch salt
- 1 cup grated carrots
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
Lime Chiffon Mini Pies
By carol gorman
Combine lime zest, juice, gelatin and 1/4 cup cold water in a small saucepan
- 1 teaspoon freshly grated lime zest
- 1/4 cup fresh-squeezed lime juice (from 2 large limes)
- 2 tablespoons lime-flavored gelatin
- 1 14 - ounce can sweetened condensed milk
- 1 cup heavy cream
- 2 4 - ounce packages mini graham crusts (6 per package)
- Additional whipped cream and lim zest for garnish (optional)