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Recipes
Streusel Coffee Cake
By tori420d
1 Heat oven to 375°F. Grease 9-inch round pan
- 1/3 cup Original Bisquick® mix
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons firm butter or margarine
- 2 cups Original Bisquick® mix
- 2/3 cup milk or water
- 2 tablespoons sugar
- 1 egg
Slow-Cooker Sweet & Sour Chicken
By tori420d
PLACE onions, carrots and celery in slow cooker; top with chicken
- 1 onion, sliced
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
- 1/3 cup packed brown sugar
- 1/3 cup KRAFT Classic CATALINA Dressing
- 1/4 cup lite soy sauce
- 1 tsp. grated gingerroot
- 1 Tbsp. cornstarch
- 1 can (8 oz.) pineapple chunks, drained, liquid reserved
- 1 each green and red pepper, cut into strips
- 3 cups hot cooked long-grain white rice
Luscious Lemon Bars
By tori420d
Southern Living JULY 2001
- 2 1/4 cups all-purpose flour, divided
- 1/2 cup powdered sugar
- 1 cup butter or margarine, softened
- 4 large eggs
- 2 cups sugar
- 1/3 cup lemon juice
- 1/2 teaspoon baking powder
- Powdered sugar
Peanut Butter Cup Blondies
By tori420d
Maureen Callahan, Cooking Light SEPTEMBER 2011
- 5 3/5 ounces all-purpose flour (about 1 1/4 cups)
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup creamy peanut butter
- 1/4 cup butter, melted and cooled slightly
- 2 tablespoons 2% reduced-fat milk
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/4 cup semisweet chocolate chips
- Cooking spray
- 4 (0.75-ounce) peanut butter cups, coarsely chopped
Fresh Strawberry Pie
By tori420d
Cooking Light APRIL 2000
- 50 reduced-calorie vanilla wafers
- 1/4 cup butter or stick margarine, melted
- 2 tablespoons sugar
- 1 teaspoon grated orange rind
- Cooking spray
- 2 cups ripe strawberries
- 1/2 cup water
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 6 cups small ripe strawberries
- 1/2 cup frozen reduced-calorie whipped topping, thawed and divided
Michael Symon's Corned Beef Hash Casserole
By tori420d
1 1/2 Lb Challah/Brioche/or Pullman (crusts trimmed) 1/3 Lb Corned Beef (shaved) 2 Onions (sliced and caramelized) ...
- 1 1/2 Lb Challah/Brioche/or Pullman (crusts trimmed)
- 1/3 Lb Corned Beef (shaved)
- 2 Onions (sliced and caramelized)
- 4 cups Gruyere (shredded)
- 1/2 cup Chives (chopped)
- 1/2 cup Fresh Parsley (chopped)
- 8 large Eggs
- 4 cups Whole Milk
- 2 tablespoons Whole Grain Mustard
- 1 tablespoon Kosher Salt (to taste)
- 1 tablespoon Chile Flakes
- 2 teaspoons Black Pepper (or to taste)
Slow Cooker Cheesy Potato Soup
By tori420d
A hot, hearty soup is waiting for you when you get home if you rely on your slow cooker!
- style diced hash brown potatoes, thawed1/2cup frozen chopped onion (from 12
- oz bag), thawed1medium stalk celery, diced (1/2 cup)1carton (32
- oz) Progresso® chicken broth1cup water3tablespoons all
- purpose flour1cup milk1bag (8 oz) shredded American
- Cheddar cheese blend (2 cups)1/4cup real bacon pieces (from 2.8
- oz package)4medium green onions, sliced (1/4 cup)
Mom's Baked Egg Muffins
By tori420d
Directions Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until e...
- 6 slices bacon
- 1 1/2 tablespoons butter, melted
- 1 1/2 tablespoons maple syrup
- 6 slices bread, crusts removed
- 6 eggs
- salt and black pepper to taste
- 6 tablespoons heavy cream
- 6 tablespoons shredded Cheddar cheese, or as desired
Tuna Noodle Casserole
By tori420d
Doublecheck your email address and try again
- 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, adding broccoli for last 2 minutes of cook time.
- 2 Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper.
- 3 Add linguine, broccoli, tuna and roasted peppers to soup mixture; stir gently to mix well. Spoon into baking dish. In small bowl, mix butter and bread crumbs; sprinkle over linguine mixture.
- 4 Bake uncovered 20 to 25 minutes or until top is golden brown.
Italian Cream Cheese and Ricotta Cheesecake
By tori420d
Directions Preheat oven to 350 degrees F (175 degrees C)
- 2 (8 ounce) packages cream cheese, softened
- 1 (16 ounce) container ricotta cheese
- 1 1/2 cups white sugar
- 4 eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1/2 cup butter, melted and cooled
- 1 pint sour cream