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Recipes
Peppermint-OREO Cookie Balls
By brandymarshall
RESERVE 1 Tbsp. chopped candy
- 6 candy canes, finely chopped (about 1/3 cup), divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 36 OREO Cookies, finely crushed
- 16 oz. BAKER'S Semi-Sweet Chocolate, melted
Bananas Foster French Toast
By brandymarshall
Preheat an oven to 200ºF
- 4 eggs
- 1/4 tsp. ground cinnamon
- 1/2 cup milk
- 6 Tbs. firmly packed dark brown sugar
- Kosher salt, to taste
- 4 day-old slices brioche or other egg bread, each 1 inch thick
- 6 Tbs. (3/4 stick) unsalted butter
- 4 bananas, cut on the bias into 1/2-inch slices
- 1/4 cup dark rum
- 1/2 tsp. vanilla bean paste
- 3 Tbs. water
Meatballs a la Pizzaiola
By brandymarshall
Recipe courtesy Giada DeLaurentiis
- 8 ounces smoked mozzarella cheese
- 2 large shallots, chopped
- 1/4 cup (5 to 6) sun-dried tomatoes in oil, drained
- 1/3 cup packed fresh basil leaves
- 1/3 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon tomato paste
- 3/4 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1 1/2 pounds ground beef chuck (80% lean)
- 1 pound ground pork
- Olive oil, for frying
- Vegetable oil, for frying
- Marinara sauce, warmed, for serving (optional)
Creamy Fruit Soup
By brandymarshall
Blend and chill
- In blender, blend together equal amounts of buttermilk and fresh berries or peaches. Sweeten to taste with honey or sugar. Chill a few hours. Top with fruit or a sprig of mint. (Can use half vanilla yogurt and half low fat milk instead of buttermilk.)
Gorgonzola-Pear Toasts
By brandymarshall
Recipe courtesy Sandra Lee for Food Network Magazine
- 1 baguette, cut into 1/4-inch-thick slices
- 2 tablespoons extra-virgin olive oil
- 1 8-ounce package cream cheese
- 4 ounces crumbled gorgonzola cheese
- 2 15-ounce cans sliced pears in juice, drained
- 1/2 cup candied pecans, chopped
- 2 tablespoons finely chopped fresh parsley
Easy Chicken Cordon Bleu Soup
By brandymarshall
*Email Address Separate email addresses with commas *Your Email Address Place 1 tablespoon of the milk and 1/4 t...
- 4 cups whole milk
- 1 boneless skinless chicken breast, cut into 3/4-inch pieces
- 3/4 cup Progresso™ plain panko crispy bread crumbs
- 1 1/4 cups vegetable oil
- 1/3 cup all-purpose flour
- 1 cup diced ham steak
- 4 oz chive and onion cream cheese, softened
Strawberry Pretzel Squares
By brandymarshall
HEAT oven to 350°F. MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan
- 2 cups finely crushed pretzels
- 1/2 cup sugar, divided
- 2/3 cup butter or margarine, melted
- 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 2 Tbsp. milk
- 1 cup thawed COOL WHIP Whipped Topping
- 2 cups boiling water
- 1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
- 1-1/2 cups cold water
- 4 cups fresh strawberries, sliced
Mile-High Peanut Butter Pie
By brandymarshall
HEAT oven to 375ºF. MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie p...
- 35 NILLA Wafers, finely crushed (about 1 cup)
- 1/4 cup butter, melted
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 2 cups cold milk, divided
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1/2 cup PLANTERS Creamy Peanut Butter, divided
- 2 cups thawed COOL WHIP Whipped Topping, divided
- 1/2 square BAKER'S Semi-Sweet Chocolate
Cool Strawberry Coup
By brandymarshall
Combine strawberries, banana, half and half, four cream, orange juice, sugar and raspberry liqueur in food processo...
- 4 cups sliced strawberries
- 1 sliced banana
- 3/4 cup half and half
- 3/4 cup sour cream
- 1/2 cup orange juice
- 1/3 cup sugar
- 2 tblsp raspberry liqueur
- 1/2 poundcake cut into 1-inch cubes
- mint sprigs
Quick Jambalaya
By brandymarshall
HEAT oil in large nonstick skillet on medium-high heat
- 1 Tbsp. oil
- 1/2 lb. hot Italian sausage links, sliced, quartered
- 1 onion, chopped
- 1 can (14 oz.) diced tomatoes, undrained
- 1 can (14-1/2 oz.) chicken broth
- 1 green pepper, chopped
- 1/2 cup KRAFT Original Barbecue Sauce
- 1 lb. frozen cooked shrimp, thawed
- 2 cups instant white rice, uncooked