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Recipes
Slow-Cooker Hearty Beef Stew
By nancyjcanzi
HEAT oil in nonstick skillet on medium-high heat
- 1 Tbsp. oil
- 2 lb. boneless beef for stew, cut into 1-1/2-inch cubes
- 5 medium carrots, peeled, cut into 1-inch pieces
- 1 large onion, cut into chunks
- 6 small red potatoes, quartered
- 3/4 cup Kraft Original BarBQ Sauce, divided
- 1 Tbsp. Maxwell House Instant Coffee Original Roast
- 2 cups frozen peas
Sautéed Shrimp and Asparagus
By nancyjcanzi
1. Thaw shrimp, if frozen
- 1 pound fresh or frozen large shrimp in shells
- 2 teaspoons canola oil
- 1 teaspoon toasted sesame oil
- 2 teaspoons minced fresh garlic
- 2 teaspoons grated fresh ginger
- 1/4 cup dry white wine or reduced-sodium chicken broth
- 8 ounces fresh asparagus spears, trimmed
- 1/4 cup finely chopped green onions
- Lemon Herbed Orzo Pasta
Chocolate Elegance
By nancyjcanzi
BEAT cream cheese and sugar with mixer until well blended
- 1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 1/2 cup sugar
- 2-1/2 cups thawed Cool Whip Whipped Topping, divided
- 6 squares Baker's Semi-Sweet Chocolate, divided
- 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
- 1/2 cup milk
- 1/4 cup sliced almonds, toasted
Hot Chicken Salad
By nancyjcanzi
Preheat oven to 400F. In a large bowl, stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green oni...
- 3 cups cubed cooked chicken breast (about 1 pound)
- 1 cup sliced celery
- 1 cup chopped yellow or red sweet pepper
- 3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
- 110.75-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
- 16-ounce carton plain low-fat yogurt
- 1/4 cup sliced green onions
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- 1/2 cup crushed cornflakes
- 1/4 cup sliced almonds
Chicken-Parmesan Bundles
By nancyjcanzi
HEAT oven to 375ºF. MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp
- 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
- 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
- 1-1/4 cups Kraft Mozzarella Shredded Cheese, divided
- 6 Tbsp. Kraft 100% Parmesan Grated Cheese, divided
- 6 small boneless skinless chicken breasts (1-1/2 lb./675 g), pounded to 1/4-inch thickness
- 1 egg
- 10 Ritz Crackers, crushed (about 1/3 cup)
- 1-1/2 cups pasta sauce
Mac & Cheese For Dinner
By nancyjcanzi
Preheat oven to 375°F (190°C)
- 3 cups [750 mL] Carnation® Evaporated Milk Simple White Sauce
- 1/2 lb [250 g] macaroni, cooked as per package directions
- 4 cups [1 L] old cheddar cheese, grated (approx. 1 lb/500 g), divided
- TOPPING
- 1 cup [250 mL] breadcrumbs
- 1/2 cup [125 mL] grated parmesan cheese
Weeknight Lasagne Toss
By nancyjcanzi
BROWN meat in large saucepan; drain
- 3/4 lb. (340 g) lean ground beef
- 2 green peppers, chopped
- 3 cloves garlic, minced
- 1 jar (700 mL) pasta sauce
- 1-2/3 cups water
- 1/4 cup Kraft Zesty Italian Dressing
- 12 oven-ready lasagne noodles (220 g), broken into quarters
- 1 cup Kraft 4 Cheese Italiano Shredded Cheese
Champagne Wedding Cupcakes
By nancyjcanzi
1. Separate eggs. Discard four yolks
- 6 eggs
- 2/3 cup butter
- 1 vanilla bean, split, or 1 teaspoon pure vanilla extract
- 2-3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1-1/2 cups sugar
- 3/4 cup champagne
- 2/3 to 3/4 cup raspberry, strawberry, or blackberry jam
- 1 recipe Wedding Cake Frosting
- Edible gold or sliver glitter, luster dust, and/or candy pearls (optional)
- Sugar pearl sprinkles
Saucy BBQ Chicken
By nancyjcanzi
Directions 1. Preheat broiler
- 8 small chicken drumsticks
- 1 large onion, cut in 6 slices
- 1 cup ketchup
- 1/4 cup molasses
- 3 to 4 Tbsp. cider vinegar
- 2 Tbsp. packed brown sugar
- 1 tsp. smoked paprika
- Several dashes bottled hot pepper sauce
- Fresh Italian (flat-leaf) parsley
Cherry-Almond Vanilla Cupcakes
By nancyjcanzi
1. Allow butter and egg whites to stand at room temperature for 30 minutes
- Bake: 15 minutes
- Cool: 45 minutes
- Stand: 30 minutes
- Ingredients
- 1/2 cup butter
- 4 egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk or sour milk*
- 1/3 cup maraschino cherry juice
- 1-1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 12 maraschino cherries, halved
- 1 recipe Cherry-Almond Butter Frosting
- Maraschino cherries with stems (optional)