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Recipes

Raspberry Swirl Cheesecake Pie

Raspberry Swirl Cheesecake Pie

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Instructions HEAT oven to 300°F

  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 large egg
  • 3 tablespoons lemon juice, plus 1 tsp., divided
  • 1 (6 oz.) prepared graham cracker pie crust
  • 1/2 cup Smucker's® Red Raspberry Preserves
0/5 (0 Votes)

Chocolate Chip Cookie Smoothie

Chocolate Chip Cookie Smoothie

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You have to try this rich and creamy Chocolate Chip Cookie Smoothie recipe, it is so good! Perfect for a hot summer

  • 1 cup vanilla ice cream
  • 1 cup milk
  • 1 cup chocolate chip cookies, crumbled
  • 1/4 cup mini chocolate chips.
  • Whole cookie
4.4/5 (16 Votes)

Summer Squash Casserole

Summer Squash Casserole

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1. Preheat the oven to 350

  • 2 lb summer squash, sliced thin
  • 2 tbsp butter
  • 1/2 cup reduced fat sour cream
  • 1/2 cup reduced fat cheddar cheese
  • 1 tsp salt
  • 1/4 tsp paprika
  • 2 egg yolks, lightly beaten
  • 2 tbsp chives, chopped
  • 2 tbsp butter
  • 1/4 cup bread crumbs
  • 1/4 cup grated parmesan
4.9/5 (8 Votes)

Pumpkin Crumb-Topped Loaf

Pumpkin Crumb-Topped Loaf

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Loaf: 1. Heat oven to 350 degrees

  • Loaf:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup granulated sugar
  • 1 cup canned solid-pack pumpkin
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup walnuts, coarsely chopped
  • Topping:
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/3 cup packed dark-brown sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup walnuts, finely chopped
  • 1 teaspoon confectioners' sugar (optional)
4/5 (1 Votes)

Breakfast Casserole Recipe

Breakfast Casserole Recipe

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Directions Remove the crust from the bread and cut into 1-in

  • 2 slices bread
  • 1/2 pound bulk pork sausage
  • 1/2 cup shredded cheddar cheese
  • 3 eggs, lightly beaten
  • 1 cup milk
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
0/5 (0 Votes)

Pineapple Orange Cake Recipe

Pineapple Orange Cake Recipe

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Directions In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes

  • TOPPING:
  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 can (11 ounces) mandarin oranges, undrained
  • 4 egg whites
  • 1/2 cup unsweetened applesauce
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) reduced-fat whipped topping
0/5 (0 Votes)

Ham and Corn Chowder

Ham and Corn Chowder

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Directions In a large saucepan, cook bacon until crisp

  • 8 bacon strips, cut into 1-inch pieces
  • 1 medium onion, finely chopped
  • 1 cup sliced celery
  • 1/2 cup diced green pepper
  • 3 cups cubed peeled potatoes (about 3 medium)
  • 3 cups chicken broth
  • 4 cups whole milk, divided
  • 4 cups fresh or frozen whole kernel corn, divided
  • 2 cups cubed fully cooked ham
  • 2 tablespoons butter
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce, optional
4.5/5 (22 Votes)

Graham Cracker Eclair "Cake"

Graham Cracker Eclair Cake

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ARRANGE 10 graham squares, slightly overlapping, on bottom of 8-inch square pan; set aside

  • 15 HONEY MAID Honey Grahams, broken in half (30 squares), divided
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1-1/2 cups cold milk
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1 cup BAKER'S ONE BOWL Chocolate Frosting
0/5 (0 Votes)

Summer Squash Stuffing Bake

Summer Squash Stuffing Bake

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* In a large saucepan, bring water and salt to a boil

  • Ingredients
  • * 3/4 cup water
  • * 1/4 teaspoon salt
  • * 4 medium yellow summer squash, cut into 1/4-inch slices
  • * 1/4 cup chopped onion
  • * 1 package (8 ounces) stuffing mix
  • * 2 tablespoons butter, melted
  • * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • * 1 cup (8 ounces) fat-free sour cream
  • * 2 medium carrots, finely shredded
4/5 (1 Votes)

Seafood Lasagna

Seafood Lasagna

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1. Heat oven to 350. Coat 13 x 9 x 2-inch baking dish with nonstick spray

  • 1 * 1 pound reduced-fat cream cheese
  • 3 * 3 scallions, trimmed and chopped
  • 1/4 * 1/4 cup milk
  • 2 * 2 teaspoons Old Bay seasoning or Creole Seasoning
  • 2 * 2 sweet red peppers, cored, seeded and finely diced
  • 2 * 2 boxes (10 ounce each) frozen chopped broccoli, thawed and squeezed dry
  • 3/4 * 3/4 pound imitation crabmeat, shredded
  • 2 * 2 eggs
  • 1/2 * 1/2 teaspoon salt
  • 1/4 * 1/4 teaspoon black pepper
  • 1 * 1 jar (1 pound) alfredo pasta sauce
  • 12 * 12 no-boil lasagna noodles
  • 1/4 * 1/4 cup grated Parmesan cheese
4.3/5 (4 Votes)