Amberwherley's profile page
Recipes
Homemade Apple Fritter
By amberwherley
Mix all dry ingredients together, slowly add the wet ingredients minus the apple
- 1 heaping cup all purpose flour
- 1/3 cup sugar
- 1 tsp. baking powder
- dash salt
- 1 – 2 tsp. cinnamon (depending on how much you love cinnamon)
- 1/4 tsp. nutmeg
- 1/2 tsp. vanilla
- 1 T. butter, melted
- 1 egg
- 1/3 cup milk + plus more if needed
- 1 – 1 1/2 cups chopped apple, your favorite kind for eating, peanut sized or smaller
- oil for frying
- milk and powdered sugar glaze for dipping or just powdered sugar for dusting (About 1 cup pwd. sugar + 1 T. milk or more)
Cheesy Football
By amberwherley
BEAT first 5 ingredients with mixer until blended
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1/2 cup MIRACLE WHIP Dressing
- 1/4 tsp. pepper
- 2 green onions, chopped
- 1 cup chopped PLANTERS Pecans
- 2 Tbsp. pimiento strips
- RITZ Crackers
7 Layer Salad
By amberwherley
Fill bowl full of chopped lettuce
- 1 head lettuce, chopped
- 1/2 c. chopped celery
- 1/2 c. chopped peppers
- 1/2 c. onion
- 10 oz. pk. Frozen peas
- 2 oz. grated parmesan cheese or chopped longhorn
- 1 c. fried bacon or ham.
Taco Dip
By amberwherley
In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) container nonfat sour cream
- 1 (1.25 ounce) package taco seasoning mix
- 1/4 head iceberg lettuce - rinsed, dried, and shredded
- 1 cup shredded Cheddar cheese
- 3 chopped tomatoes
- 1 green bell pepper, chopped
- 1 (2.25 ounce) can black olives, drained
Butterfinger Brownie
By amberwherley
Butterfingers are made into brownies
- Butterfinger Buttercream:
- 1 cup butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 2 cups coarsely chopped Butterfinger Bars (about 16 “Fun Size” bars)
- 1/2 cup room temp butter (1 stick)
- 1/2 cup vegetable shortening
- 2 1/2 – 3 cups powdered sugar
- 1/2 cup chopped Butterfinger Bars (about 4 “Fun Size” bars)
Marbled Chocolate Treats
By amberwherley
LINE 13x9-inch pan with foil, with ends of foil extending over sides
- 8-1/2 HONEY MAID Honey Grahams, broken in half (17 squares)
- 6 squares BAKER'S Semi-Sweet Chocolate
- 1/2 cup PLANTERS Creamy Peanut Butter
- 3 squares BAKER'S White Chocolate
No Bake Reese's Fudge Bars
By amberwherley
Line a 9x9” pan with foil and spray with cooking spray
- 22 individual Reese’s Peanut Butter Cups (regular size), unwrapped -16 for the bottom and 6 crumbled on the top
- 3 cups chocolate chips
- 1 (14 ounce) can of sweetened condensed milk
Brownie Footballs
By amberwherley
1 Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
- 1/4 cup vegetable oil
- 1/4 cup water
- 2 eggs
- Football-shaped cookie cutter, 3 1/2x2 inches
- 1 cup Betty Crocker® Rich & Creamy chocolate frosting (from 16 oz container)
- Betty Crocker® white decorating icing (from 4.25-oz tube)
Layered Strawberry Cheesecake Bowl
By amberwherley
1COMBINE berries and sugar
- 3 cups sliced fresh strawberries
- 3 Tbsp. sugar
- 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
- 1-1/2 cups cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 2 cups thawed COOL WHIP LITE Whipped Topping, divided
- 2 cups frozen pound cake cubes (1 inch)
- 1 square BAKER'S Semi-Sweet Chocolate
Country Style Smashed Potato Salad
By amberwherley
COOK potatoes in boiling water in saucepan 10 to 15 min
- 3 lb. Yukon gold potatoes (about 6 large), peeled, cut into 1-inch chunks
- 4 hard-cooked eggs, divided
- 3 green onions, thinly sliced
- 1 stalk celery, chopped
- 6 radishes, thinly sliced
- 2 Tbsp. CLAUSSEN Sweet Pickle Relish
- 3/4 cup MIRACLE WHIP Dressing
- 1 Tbsp. white wine vinegar
- 1/2 tsp. paprika