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Recipes
Strawberry Cream Freeze: Serve it Your Way!
By beltranm
total time 6 hr 20 min prep 20 min
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 20 NILLA Wafers, coarsely broken
- 1 cup sliced fresh strawberries
- 1/2 cup strawberry ice cream topping
Basic Sugar-Cookie Dough
By beltranm
Makes enough for our 4 varieties of cookies
- •2 cups (4 sticks) unsalted butter, room temperature
- •2 cups sugar
- •2 large eggs
- •2 tablespoons pure vanilla extract
- •2 teaspoons salt
- •5 cups all-purpose flour
Strawberry Buttercream
By beltranm
This recipe is paired with Strawberry Cupcakes
- 4 large egg whites, room temperature
- 1 1/4 cups sugar
- 3/4 pound (3 sticks) unsalted butter, softened, cut into small pieces
- 1 1/2 cups fresh strawberries, pureed
Double Chocolate Cookies
By beltranm
Oversize and ever-so-slightly underbaked, these cookies include big chunks of milk chocolate
- •1 cup all-purpose flour
- •1/2 cup unsweetened Dutch-process cocoa powder
- •1/2 teaspoon baking soda
- •1/2 teaspoon coarse salt
- •1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
- •1/2 cup (1 stick) unsalted butter
- •1 1/2 cups sugar
- •2 large eggs
- •1 teaspoon pure vanilla extract
Lemon-Raspberry Mousse Squares
By beltranm
prep time 15 min total time 4 hr 15 min Kraft Kitchens Tips Size-Wise Cool off with a 1/2-cup serving of this cre...
- 48 NILLA Wafers, divided
- 3/4 cup boiling water
- 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
- 1 cup Ice cubes
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup Sugar
- 2 tsp. Lemon zest
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1/3 cup Raspberry preserves
- 1-1/2 cups Fresh fruit
Creamy Rich Pistachio-Tangerine Fudge
By beltranm
Recipe Note:This candy recipe directs you to line your pan with foil
- 1 11.5-ounce package milk chocolate pieces
- 1 14-ounce can sweetened condensed milk
- 8 ounces bittersweet or semisweet chocolate, coarsely chopped
- 2 to 3 teaspoons finely shredded tangerine or orange peel
- 1 teaspoon vanilla
- 1/2 cup chopped pistachios, toasted almonds or toasted pecans
- 1/2 cup white baking pieces
- Coarsely chopped pistachios, toasted almonds or toasted pecans (optional)
Zucchini and Yellow Squash Gratin
By beltranm
Panko is an innovative Japanese flaky riff on breadcrumbs
- 2 tablespoons butter
- 2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
- 2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick
- 2 shallots, minced
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1/2 cup heavy cream
- 1 cup panko
- 1/2 cup grated Parmesan cheese
Crispy Grilled Chicken Thighs
By beltranm
Photo: Yunhee Kim
- 1/3 cup mayonnaise
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- Kosher salt
- 8 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- Vegetable oil, for brushing
- 1 1/2 cups breadcrumbs
- 3 large tomatoes, halved crosswise
- Freshly ground black pepper
Strawberry Black Walnut Shortcakes
By beltranm
Cool: 10 minutes Prep: 35 minutes Bake: 8 minutes Nutrition facts per serving: * Calories475 * Total Fat
- For Whipped Cream:
- 5 to 6 * 5 to 6 cups sliced strawberries
- 1/2 * 1/2 cup sugar
- 2 * 2 cups all-purpose flour
- 2 * 2 tsp. baking powder
- 1/2 * 1/2 tsp. salt
- 1/2 * 1/2 cup butter or margarine
- 1 * 1 egg, lightly beaten
- 2/3 * 2/3 cup milk
- 1 * 1 tsp. finely shredded orange peel
- 1/2 * 1/2 cup chopped Hammons Black Walnuts or English walnuts
- * Whipped Cream (recipe follows)
- * Chopped Hammons Black Walnuts or English walnuts (optional)
- * Whole strawberries (optional)
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
Pumpkin-Banana Bread
By beltranm
Nutrition facts per serving: Calories170 Total Fat (g)7 Saturated Fat (g)1 Monounsaturated Fat (g)2 Polyunsatu...
- 2 cups sugar
- 2/3 cup cooking oil
- 4 eggs
- 3-1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2/3 cup water
- 1 15-ounce can pumpkin
- 1/2 cup mashed ripe banana (1 large)
- 3/4 cup chopped pecans, toasted