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Recipes
Crispy Roast Chicken with Sweet Potatoes
By ldelmas
HEAT oven to 400ºF. COAT chicken with coating mix; place in 13x9-inch pan
- 1 whole roasting chicken (3-1/2 lb.)
- 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
- 1-1/4 lb. sweet potatoes (about 3)
- 1/4 cup KRAFT Tuscan House Italian Dressing
- 2 Tbsp. KRAFT Grated Parmesan Cheese
PHILADELPHIA Caramel-Pecan Cheesecake
By ldelmas
HEAT oven to 325°F. MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan
- 50 NILLA Wafers, finely crushed (about 1-1/2 cups)
- 1 cup chopped PLANTERS Pecans, divided
- 1/4 cup butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 4 eggs
- 1/4 cup caramel ice cream topping
Malted Milk Ball Peanut Butter Cream Squares
By ldelmas
1Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray
- 1 roll Pillsbury® refrigerated peanut butter cookie dough
- 1 1
- cup heavy whipping cream
- 1 1
- can Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
- 2 2
- cups Jif® Creamy Peanut Butter
- 1 1
- jar (7 oz) marshmallow creme
- 2 2
- cups coarsely chopped malted milk balls
- 1/2 1/2
- cup Smucker's® Sundae Syrup™ Chocolate Flavored Syrup
Quiche Lorraine
By ldelmas
Combine flour and salt in a bowl
- CRUST:
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup butter-flavored shortening
- 3 to 4 tablespoons cold water
- FILLING:
- 12 bacon strips, cooked and crumbled
- 4 eggs
- 2 cups half-and-half cream
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1-1/4 cups shredded Swiss cheese
"Key Lime" Cloud Squares
By ldelmas
RESERVE 1 Tbsp. graham crumbs
- 1-1/3 cups HONEY MAID Graham Cracker Crumbs, divided
- 1/4 cup butter, melted
- 3/4 cup boiling water
- 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
- 1 cup ice cubes
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- 3/4 cup lime juice
- 2 cups thawed COOL WHIP LITE Whipped Topping
Chicken Parmesan Recipe
By ldelmas
In a large resealable plastic bag, combine the cheese, wheat germ and seasonings
- 3/4 cup grated Parmesan cheese
- 3/4 cup toasted wheat germ
- 1-1/4 teaspoons salt
- 1/2 teaspoon each garlic powder, onion powder and dried oregano
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 1 cup buttermilk
Sweet-and-Sour Beef Recipe
By ldelmas
In a small bowl, mix cornstarch and water until smooth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 pound beef top sirloin steak, cut into 1/2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 teaspoons canola oil, divided
- 1 large green pepper, cut into 1/2-inch pieces
- 1 large sweet red pepper, cut into 1/2-inch pieces
- 2 medium tart apples, chopped
- 1/2 cup plus 2 tablespoons thinly sliced green onions, divided
- 2/3 cup packed brown sugar
- 1/2 cup cider vinegar
- Hot cooked rice, optional
Peach Oatmeal Crisp
By ldelmas
*Email Address: *Your Email Address: Pillsbury® Ready To Bake!® oatmeal cookies crumbled over a luscious peach ...
- 1 Heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray.
- 2 In large bowl, mix peaches, sugar, cornstarch and cinnamon; spoon into baking dish.
- 3 Remove cookie dough from wrapper; crumble dough evenly over fruit mixture. Sprinkle pecans evenly over dough.
- 4 Bake 30 to 35 minutes or until topping is golden brown, and juices are bubbly in center. Serve warm with whipped topping.
Rainbow Spritzer Recipe
By ldelmas
In each of four tall glasses, layer the blueberries, kiwi, pineapple, oranges and strawberries
- 1/2 cup fresh blueberries
- 1/2 cup chopped peeled kiwifruit
- 1/2 cup chopped fresh pineapple
- 1/2 cup mandarin oranges, drained and chopped
- 1/2 cup sliced fresh strawberries or fresh raspberries
- 1 cup ginger ale, chilled
- 1/2 cup lemonade, chilled
- 1/2 cup unsweetened pineapple juice, chilled
EZ Gazpacho
By ldelmas
Makes two servings. Approximately 70 calories a serving
- 1 Cucumber
- 1 thick slice sweet (preferably Vidalia) onion
- 1/2 a green pepper
- Approx 2 cups V8 Juice
- Sliver of fresh garlic (or 1/4 tsp garlic powder)
- Dash Tabasco (optional)
- Salt & Pepper to taste
- Cut veggies up into chunks
- Put them in a blender
- Pour V8 to cover
- Pulse the blender until all the veggies are
- chopped but not liquefied. This should only
- take three or four pulses.
- Pour into bowls. Enjoy.