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Recipes
PHILADELPHIA Fruit Pizza
By brandymarshall
HEAT oven to 375°F. LINE 12-inch pizza pan with foil; spray with cooking spray
- 1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 1/2 tsp. vanilla
- 4 cups assorted fresh fruit (kiwi and strawberry slices, red and black raspberries, drained canned mandarin oranges)
- 1/4 cup apricot preserves, pressed through sieve to remove lumps
- 1 Tbsp. water
Luscious Lemon Poke Cake
By brandymarshall
PLACE cake layers, top-sides up, in 2 clean 9-inch round pans
- 2 round white cake layers (9 inch), cooled
- 2 cups boiling water
- 1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin
- 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
- 1 cup cold milk
- 3 cups thawed COOL WHIP Whipped Topping
Barbecue Beef-Filled Biscuits
By brandymarshall
HEAT oven to 375ºF. BROWN meat with peppers in medium skillet
- 1/2 lb. extra-lean ground beef
- 1 small each green and red pepper, finely chopped
- 1/3 cup KRAFT Original Barbecue Sauce
- 1 can (7.5 oz.) refrigerated buttermilk biscuits
- 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese
Berry Pie Trifle Shots
By brandymarshall
1 Heat oven to 425°F. 2 Unroll pie crust on work surface
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 container (6 oz) Yoplait® Greek honey vanilla yogurt
- 3/4 cup blueberries
- 1 container (6 oz) Yoplait® Greek blueberry or strawberry yogurt
- 4 strawberries, sliced
Caramel-Macchiato Tiramisu Parfaits
By brandymarshall
BEAT cream cheese in large bowl with mixer until creamy
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1-1/2 cups cold milk
- 1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1/2 cup hot brewed strong MAXWELL HOUSE Coffee
- 1/4 cup caramel ice cream topping
- 1 pkg. (16 oz.) frozen pound cake, cut into 3/4-inch cubes
- 1-1/2 oz. BAKER'S Semi-Sweet Chocolate, grated
Triple-Layer Pumpkin Spice Pie
By brandymarshall
BEAT dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min
- 2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
- 1/4 tsp. ground cinnamon
- 2 cups cold milk
- 1 ready-to-use graham cracker crumb crust (6 oz.)
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1/2 cup PLANTERS Pecan Halves
- 1 Tbsp. honey
Strawberry Shortcake Cookie Bars
By brandymarshall
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- 1 package Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
- 2 packages (8 oz each) cream cheese, softened
- 1/4 cup sugar
- 1 envelope unflavored gelatin (1 tablespoon)
- 4 oz frozen (thawed) whipped topping (half 8-oz container)
- 1 3/4 cups chopped fresh strawberries
Basic Pizza Dough
By brandymarshall
Recipe courtesy Food Network Magazine
- 1 tablespoon sugar
- 1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 3 3/4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons salt
Bistro Chicken-Pasta Salad
By brandymarshall
COMBINE all ingredients except chicken
- 2 cups cooked penne pasta
- 1 cup quartered cherry tomatoes
- 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
- 1/2 cup prepared with less oil GOOD SEASONS Italian, Mild Italian or Zesty Italian Dressing Mix (see Tip)
- 1/3 cup lightly packed fresh basil, cut into strips
- 1/4 cup chopped red onions
- 1/4 cup chopped sun-dried tomatoes (not oil packed)
- 1/2 lb. boneless skinless chicken breasts, grilled, cut into 1/4-inch-thick slices
Roasted Cauliflower Risotto
By brandymarshall
Recipe courtesy Food Network Magazine
- 1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup sliced almonds
- 1/2 medium onion, finely chopped
- 1 1/2 cups short-grain Italian rice (such as arborio or vialone nano)
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 3 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 4 ounces Italian fontina cheese, grated (1 1/2 cups)
- 1/2 cup roughly chopped fresh parsley