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Recipes
Deep-Dish Chicken Pot Pie
By brandymarshall
HEAT oven to 375°F. COOK chicken in dressing in large skillet on medium heat 2 min
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1/4 cup KRAFT Light Zesty Italian Dressing
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 2 Tbsp. flour
- 1/2 cup fat-free reduced-sodium chicken broth
- 3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
- 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
Portobello Fries
By brandymarshall
Mix breadcrumbs, pecorino, and parsley (salt and pepper to taste) in bowl
- 1 cup breadcrumbs
- 1/4 cup grated pecorino
- 2 tblsp chopped parsley
- salt and pepper
- 1 egg
- 2 tblsp water
- 3 portobello mushroom caps cut into strips
- flour
- vegetable oil
Our Perfect Zesty Chicken Tortilla Bake
By brandymarshall
HEAT oven to 375°F. WHISK dressing and flour in medium saucepan until well blended
- 1/2 cup MIRACLE WHIP Dressing
- 1/2 cup flour
- 3 cups milk
- 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
- 1-1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces
- 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1/2 cup chopped fresh parsley
- 16 flour tortillas (6 inch)
Chili Pie
By brandymarshall
Heat oven to 400. Cook the sausage over medium heat in an oven-safe skillet (cast iron), breaking up the meat unti...
- 1 lb sweet Italian chicken sausage, casings removed
- 1 tblsp chili powder
- 2-15oz can kidney beans in sauce
- 1/2 cup hot salsa
- 1-8 1/2 oz box corn bread mix (requires 1 egg and 1/3 cup milk)
- 1 cup shredded Cheddar
Black Bean and Corn Salsa
By brandymarshall
1 In large bowl, mix all ingredients
- 2 cans (15 oz each) Progresso® black beans, drained, rinsed
- 2 cans (14.5 oz each) Muir Glen® fire roasted diced tomatoes, drained
- 1 can (11 oz) Green Giant® SteamCrisp® chipotle white corn, drained
- 1/4 cup chopped fresh cilantro
- 1 chipotle chile in adobo sauce (from 7-oz can), chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
Like Grandma's Chicken n Dumplings
By brandymarshall
Mix all ingredients, except biscuits in crock-pot
- 2 cups cooked chicken
- 1-10oz can cond. cream of mushroom soup
- 1-10oz can cond. cream of chicken soup
- 2 cans water
- 4 tsp flour
- 2 tsp chicken bouillon granules
- 1 can buttermilk biscuits
Cauliflower Couscous
By brandymarshall
Cook couscous as directed
- 1 1/2 cups Israeli couscous
- 3 cups cauliflower florets
- salt and pepper
- pinch of cinnamon
- 1/4 cup chopped date
- splash of red wine vinegar
- chopped parsley
Apple Filled Cinnamon Sugar Doughnuts
By brandymarshall
1 Heat oven to 350°F. Spray cookie sheet with cooking spray
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
- 1 Granny Smith apple, peeled and cored
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- Caramel sauce, if desired
Mango-Ginger Upside-Down Cake
By brandymarshall
HEAT oven to 400ºF. COVER bottom of 9-inch round pan with parchment; spray with cooking spray
- 1/2 cup butter, softened, divided
- 1 cup packed brown sugar, divided
- 1 mango, peeled, sliced
- 1 egg
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 cup flour
- 2 tsp. ground ginger
- 1/2 tsp. baking soda
- 1/2 cup thawed COOL WHIP Whipped Topping
Green Chile Queso with Cheddar Oregano Breadsticks
By brandymarshall
1 In 2-quart saucepan over medium to low heat, place green chiles and cumin
- 3 cans (4.5 oz each) Old El Paso® chopped green chiles
- 1 teaspoon ground cumin
- 1 package (8 oz) cream cheese, cut into 1-inch cubes
- 10 oz white or regular American cheese loaf, cut into cubes
- 1 can Pillsbury® refrigerated soft breadsticks
- 1 cup finely shredded sharp Cheddar cheese (4 oz)
- 1 tablespoon dried Mexican or regular oregano leaves