Amberwherley's profile page
Recipes
Vegetable Pizza
By amberwherley
Preheat oven to 375 degree
- 2 cans crescent rolls
- 11 oz cream cheese
- 3/4 cup mayo
- 1 pkg ranch
- broccoli
- cauliflower
- tomatoes
- shredded carrots
- cheese
Bacon and Maple Scalloped Potatoes
By amberwherley
HEAT oven to 400°F. COOK onions in large skillet sprayed with cooking spray on medium-high heat 3 to 5 min
- 1 red onion, thinly sliced
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1-1/4 cups fat-free reduced-sodium chicken broth
- 1/2 cup milk
- 3 slices OSCAR MAYER Fully Cooked Bacon, chopped
- 1/4 cup maple-flavored or pancake syrup
- 2 lb. Yukon gold potatoes (about 6), cut into 1/4-inch-thick slices
- 1 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA
Crab Casserole Make-Ahead
By amberwherley
Combine crabmeat, bread cubes, eggs, parsley, salt, and pepper
- 1 lb crabmeat
- 12 slices bread cubed
- 8 hard cooked eggs, diced
- 2 tbsp salt
- pepper to taste
- 2 1/2 cups milk
- 2 1/2 cups mayo
- 1 1/2 cups grated cheddar cheese
Bacon and Hash Brown Egg Bake
By amberwherley
Doublecheck your email address and try again
Soft and Chewy Chocolate Chip Cookies
By amberwherley
Preheat oven to 350 degrees
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Funnel Cake
By amberwherley
Mix ingredients. Place in frying pan
- Large:
- 3 eggs
- 2 cups milk
- 4 cups flour
- 1/2 tsp salt
- 1/4 cup sugar
- 2 tsp baking powder
- Small:
- 1 egg
- 2/3 cup milk
- 1 1/3 cup clour
- 2 tbs sugar
- 1/4 tsp salt
- 3/4 tsp baking powder
Chicken Stir Fry
By amberwherley
In a large sauce pan heat the oil
- 2 Tbl Olive Oil
- 1 garlic clove, chopped
- 1 pd chicken, cut into bite-sized pieces
- salt/pepper
- 1/2 small onion (roughly chopped)
- 1/2 cup peppers - red, green and yellow (roughly chopped)
- 1 cup broccoli
- 1/4 to 1/2 cup Kraft Zesty Italian Dressing
- 1/4 cup Parmesan cheese, shredded
Foil Pack Chicken and Broccoli
By amberwherley
- Oven to 400 - Spray 4 large sheets of heavy-duty foil with oil
- 1 package Stuffing mix; chicken flavor
- 1 1/4 cup Water
- 24 ounce Boneless skinless chicken breast; 6oz each
- 4 cups Broccoli Florets
- 1 cup Shredded chedar cheese
- 4 slices Cooked bacon; crumbled
- 4 tablespoon Ranch dressing
Tex-Mex Beef & Rice Casserole
By amberwherley
HEAT oven to 350ºF. BROWN meat in large nonstick skillet; drain
- 1 lb. extra-lean ground beef
- 1 can (14 oz.) fire-roasted diced tomatoes, undrained
- 1 can (11 oz.) corn with red and green bell peppers, undrained
- 1/2 cup chopped onions
- 1 tub (10 oz. ) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 3 cups cooked long-grain white rice
- 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
- 1 cup crushed tortilla chips
- 3 Tbsp. chopped fresh cilantro
Peanut Butter Cup Pie
By amberwherley
1BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup plus 1 Tbsp. creamy PLANTERS Creamy Peanut Butter, divided
- 1 cup cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 2-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 1 OREO Pie Crust (6 oz.)
- 3 squares BAKER'S Semi-Sweet Chocolate