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Recipes
Beef and Barley Soup
By dlgates60
Spray 5- to 6-quart slow cooker with cooking spray
- 1 1/2 lb beef stew meat
- 3 medium carrots, sliced (1 1/2 cups)
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 2/3 cup Green Giant® Niblets® frozen whole kernel corn, thawed
- 2/3 cup uncooked pearl barley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (14.5 oz) diced tomatoes, undrained
- 5 1/4 cups Progresso® beef flavored broth (from two 32-oz containers)
- 1 cup Green Giant® frozen sweet peas, thawed
Stand Tall Meatsauce
By dlgates60
Cook fettuccine according to package directions
- 1 pkg CATELLI SMART Fettuccine
- 1 tbsp each finely chopped red pepper, celery and cucumber
- 1 lb lean ground beef
- 1 each onion and garlic clove, finely chopped
- 1/2 tsp salt and freshly ground pepper
- 1 can /28 oz crushed tomatoes
- 1 can /5.5 oz tomato paste
- 2 cups 2% milk
- 1/4 cup finely chopped parsley leaves
- 3/4 cup grated Parmesan cheese
BAKER'S Best Chocolate Crackle Sundae Sauce
By dlgates60
MELT butter in small saucepan on low heat
- 2 Tbsp. butter
- 1/2 cup chopped peanuts
- 4 squares Baker's Semi-Sweet Chocolate, chopped
- 4 scoops vanilla ice cream (2 cups)
Pumpkin Muffins
By dlgates60
Directions for Pumpkin Muffins In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 scant teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 can (15 to 16 ounces) pumpkin puree
- 1/3 cup melted butter
- 1/2 cup evaporated milk or half-and-half
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 1/2 to 3/4 cup chopped pecans or raisins
- cinnamon-sugar, optional
Sweet and Spicy Grilled Chicken Recipe
By dlgates60
Combine the first five ingredients; rub over chicken
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 1-1/2 teaspoons salt
- 1 teaspoon chili powder
- 6 boneless skinless chicken breast halves (6 ounces each)
Tex Mex Chicken and Rice Bake
By dlgates60
1. Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish
- 1 can (10 oz) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
- 1 soup can 1% milk
- 3/4 cup uncooked regular long-grain white rice
- 1 1/2 tsp chili powder
- 1 1/2 cups mixture of red and green pepper strips, chopped onion
- 1/2 cup frozen corn
- 4 (about 1 lb) boneless, skinless chicken breast halves
- 1/2 cup shredded Tex Mex cheese (or Cheddar and Monterey Jack mixture)
Boston Cream Pie
By dlgates60
1. Beat pudding mix and 1 cup milk with whisk 2 min
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
- 1 cup cold milk
- 1-1/2 cups thawed Cool Whip Whipped Topping
- 1 round yellow cake layer (8 or 9 inch)
- 1 oz. Baker's Semi-Sweet Chocolate
- 1 Tbsp. butter
- 3/4 cup icing sugar
- 2 Tbsp. cold milk
Festive JELL-O Popcorn Ball
By dlgates60
PLACE butter and marshmallows in large microwaveable bowl
- 1/4 cup butter or margarine
- 6 cups Jet-Puffed Miniature Marshmallows
- 1 pkg. (85 g) Jell-O Jelly Powder, any flavour
- 12 cups popped popcorn
- 1 cup peanuts (optional)
- Decorations, such as candy sprinkles, dragees, ribbon
Premium Tres Leches Cake
By dlgates60
Doublecheck your email address and try again
- 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
- 2 In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- 3 Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
- 4 In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.
Chocolate Peanut Butter Bombes Recipe
By dlgates60
Line eight 6-oz. ramekins or custard cups with plastic wrap; set aside
- 1 package (8 ounces) fat-free cream cheese
- 3 tablespoons chocolate syrup
- 1/2 cup confectioners' sugar
- 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
- 8 miniature peanut butter cups
- 1/2 cup fat-free hot fudge ice cream topping, warmed
- 2 tablespoons chopped salted peanuts