Amberwherley's profile page
Recipes
Philadelphia Peaches 'N Cream No Bake Cheesecake
By amberwherley
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan
- 2 cups HONEY MAID Graham Cracker Crumbs
- 6 Tbsp. margarine, melted
- 1 cup sugar, divided
- 4 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
- 1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
- 2 fresh peaches, chopped
- 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
Baked S'mores
By amberwherley
Preheat oven to 350. Grease bottom of pan
- 1/2 cup butter, room temperature
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla
- 1 1/3 cups flour
- 1/4 tsp salt (optional)
- 3/4 cup graham cracker crumbs (approximately 5 full graham crackers)
- 1 tsp baking powder
- 2 or 3 super-sized (5 oz.) chocolate bars (e.g. Hershey’s)
- 1 1/2 cups marshmallow creme/fluff (or mini marshmallows if you must!)
Slow Cooker Creamy Garlic and Parmesan Potatos
By amberwherley
1 In large bowl, combine 1 cup water and cream of tartar
- 1/2 teaspoon cream of tartar
- 3 lb. (about 8 medium) russet potatoes, peeled, sliced
- 1 (10 3/4-oz.) can condensed golden mushroom soup
- 1/2 cup water
- 1/4 cup all-purpose flour
- 3 tablespoons butter or margarine, melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 1/3 oz. (1/3 cup) shredded fresh Parmesan cheese, if desired
Bubble Up Pizza
By amberwherley
Preheat oven to 375 degrees
- 2 cans (12oz) golden layer buttermilk biscuits (Pillsbury Grands! Jr)
- 1 jar (15oz) pizza sauce *I used this easy homemade sauce
- 2 cups mozzarella cheese
- your favorite pizza toppings - cooked sausage, turkey pepperoni, peppers, mushrooms *we had mini turkey pepperoni and Canadian bacon
- cooking spray
Homemade Ranch Salad Dressing
By amberwherley
Whisk together the mayo, sour cream and milk until smooth
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk or regular milk
- 3/4 teaspoon dried dill weed
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon finely cracked pepper
- freshly squeezed lemon juice to taste, approximately 1-3 teaspoons, adjust to taste
Creamy Pumpkin Bars
By amberwherley
MIX crumbs, nuts, sugar and butter in 13x9-inch dish; press firmly onto bottom of dish
- 1-1/2 cups HONEY MAID Graham Cracker Crumbs
- 1/3 cup chopped PLANTERS Walnuts, toasted
- 1/4 cup sugar
- 1/2 cup butter or margarine, melted
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 2 cups cold milk, divided
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 1 can (16 oz.) pumpkin
- 2 tsp. pumpkin pie spice
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Grilled Taco-Barbecue Chicken
By amberwherley
1 Heat closed medium-size contact grill for 5 minutes
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
- 1 teaspoon dried oregano leaves
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1 tablespoon olive or vegetable oil
- 1/2 cup barbecue sauce
- 1/4 cup chili sauce
- 1 teaspoon ground cumin
Easy Baked Cheese & Vegetable Twist
By amberwherley
HEAT oven to 375ºF. MIX first 3 ingredients in large bowl until well blended
- 2 eggs
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
- 3 cups frozen broccoli cuts, thawed, drained
- 1/2 lb. fresh mushrooms, cut into quarters
- 1/2 cup cherry tomatoes, cut in half
- 4 green onions, sliced
- 2 cans (8 oz. each) refrigerated crescent dinner rolls
Healthified Chicken Tortilla Casserole
By amberwherley
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
- 1 can (4.5 oz) chopped green chiles
- 1 container (8 oz) fat-free sour cream
- 1/2 cup fat-free (skim) milk
- 2 1/2 cups shredded cooked chicken breast
- 8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
- 1 medium green bell pepper, chopped (1 cup)
- 1 large tomato, chopped (1 cup)
- 1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
Shepherd's Pie
By amberwherley
Boil potatoes in salted water for about 15-20 minutes or until fork-tender
- 2 1/2 cups Albert Bartlett Rooster Potatoes, peeled and diced
- 1.25 lbs ground turkey (or beef)
- 5 Tbsp milk
- garlic, about 2 cloves
- 3/4 can corn, drained
- 1-1.25 cups chicken broth (or vegetable)
- 1 tsp Worcestershire sauce
- oregano, about 2 tsp