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Recipes
PHILADELPHIA Double-Chocolate Cheesecake
By beltranm
total time 5 hr 35 min prep 20 min
- 24 OREO Cookies, crushed (about 2 cups)
- 1/4 cup (1/2 stick) butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 2 Tbsp. flour
- 1 tsp. vanilla
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
- 4 eggs
- 1/2 cup blueberries
Raspberry Ice Cream Cake
By beltranm
Mashing berries with sugar releases their juices and intensifies their flavor, creating a rustic puree for desserts
- 1 loaf pound cake, sliced horizontally into thirds
- 1 1/2 cups raspberries (6 ounces)
- 1 pint vanilla ice cream, softened
- Confectioners' sugar, for serving
Orchard Medley Pie
By beltranm
This was the winning pie from the national Pillsbury® Refrigerated Pie Crust Championship in 2005
Pumpkin Doughnut Muffins
By beltranm
These muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior
- FOR THE BATTER
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/3 cup buttermilk
- 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
- 3/4 cup light brown sugar
- 2 large eggs
- FOR THE SUGAR COATING
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
Strawberry Lemonade
By beltranm
Fresh strawberries, sugar and lemon juice flavor this easy blender drink
- 2-1/2 cups fresh strawberries, halved
- 3 tablespoons sugar
- 2 tablespoons water
- 1 cup hot water
- 3/4 cup sugar
- 4-1/2 cups cold water
- 1 cup lemon juice
- Ice cubes
- Fresh strawberries, sliced
- Lemon slices
Chocolate-Mint Icebox Cake
By beltranm
This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and c...
- •1 3/4 cups heavy cream, chilled
- •1/4 cup sugar
- •3/4 teaspoon mint extract
- •1 package (9 ounces) chocolate wafers
- •1 cup miniature chocolate chips
Super Lemon Ice Cream
By beltranm
Zest the lemons directly into a food processor or blender
- 2 lemons
- 1/2 cup sugar
- 1/2 cup freshly squeezed lemon juice (from about 3 lemons)
- 2 cups half & half
- pinch of salt
Peach-Blueberry Pie
By beltranm
Ginny Kelly, Point Lookout, NY per serv: 566 cal; 27 g fat (16 g sat fat); 7 g protein; 82 g carb; 4 g fiber
- 1 1/2 cups sugar
- 5 tablespoons quick-cooking tapioca
- 1/2 teaspoon coarse salt
- 3 pounds peaches, peeled and sliced (6 cups)
- 12 ounces blueberries (2 cups)
- 3 tablespoons fresh lemon juice (from 1 lemon)
- all-purpose flour, for rolling
- 1 homemade or store-bought double-crust pie dough
- 1 large egg, separated, white lightly beaten
- 2 tablespoons cold unsalted butter, cut into pieces
Chicken Chimichangas with Green Sauce
By beltranm
Pour the cream of chicken soup into a blender along with the green chilis, green olives, jalapeno pepper and lime j...
- 2 2 2 cans cream of chicken soup
- 2 4.5-oz 2 4.5-oz 4.5-oz cans chopped green chilis
- 5 5 5 pitted green olives
- 1 1 1 jalapeno pepper, seeded and chopped
- 2 2 2 TBLS fresh lime juice
- 1 8-oz 1 8-oz 8-oz package cream cheese, softened
- 1 8-oz 1 8-oz 8-oz package shredded Monterey Jack cheese
- 1/2 1/2 1.25-oz of a 1.25-oz package of Taco Seasoning
- 1 1 3 lb cooked shredded chicken meat (about 3 cups)
- 8 8 10-inch 10-inch flour tortillas
- 1/2 1/2 1/2 cup vegetable oil
- 1 8-oz 1 8-oz 8-oz package shredded sharp cheddar cheese
- 1/4 1/4 1/4 cup chopped green onions
- 4 4 4 oz sour cream
Chicken Paprikash
By beltranm
This classic Hungarian dish will fill you up and keep you warm on a chilly fall night
- 4 chicken leg quarters, cut in half at joint (about 3 pounds total)
- Coarse salt and ground pepper
- 2 teaspoons vegetable oil
- 1 large yellow onion, halved and thinly sliced lengthwise
- 3 garlic cloves, roughly chopped
- 2 tablespoons sweet paprika
- 3 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1 can (14 ounces) diced tomatoes
- 1/2 pound wide egg noodles
- 1/2 cup sour cream or thick plain yogurt