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Recipes
Berry Lemonade Slush
By brandymarshall
MEASURE drink mix into cap to 1-qt
- COUNTRY TIME Lemonade Flavor Drink Mix
- 1/2 cup water
- 1 cup fresh or frozen strawberries
- 3 cups ice cubes
Meringue Snowflakes
By brandymarshall
How to make it Heat the oven to 200º
- 2 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1 cup confectioner's sugar
- 1/4 teaspoon flavored extract, such as lemon, peppermint, orange, or almond
- 2 tablespoons colored sugar or edible glitter
Eggplant Parmesan
By brandymarshall
From Food Network Kitchens
- 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
- Kosher salt, as needed, plus 1 tablespoon
- 5 cups fresh breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Freshly ground black pepper
- Vegetable oil for frying
- All-purpose flour for dredging
- 6 large eggs, beaten
- 2 tablespoons whole milk
- Olive oil, as needed
- 7 cups QUICK MARINARA SAUCE, recipe follows
- 2/3 cup grated Parmesan, divided
- 1 pound fresh mozzarella, thinly sliced
- QUICK MARINARA SAUCE
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced (about 1/3 cup)
- 5 cloves garlic, chopped
- 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
- 2 sprigs of fresh thyme
- 2 sprigs of fresh basil
- 1 tablespoon kosher salt
- Freshly ground black pepper
Baba Ghanoush
By brandymarshall
Preheat oven to 400 degrees F (200 degrees C)
- 1 eggplant
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 tablespoons sesame seeds
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 1/2 tablespoons olive oil
Slow-Cooker Pantry Chicken Stew
By brandymarshall
TOSS chicken with flour in slow cooker
- 1-1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup flour
- 1 pkg. (8 oz.) sliced fresh mushrooms
- 2 cups baby carrots
- 1 small onion, chopped
- 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
- 1 cup frozen peas, thawed, drained
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
Our Softest Sugar Cookies
By brandymarshall
MIX sour cream and baking soda; set aside
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 tsp. baking soda
- 1 cup (2 sticks) butter, softened
- 1-1/2 cups granulated sugar
- 2 eggs
- 2 tsp. ground nutmeg
- 1 tsp. vanilla
- 4 cups flour
- 1-1/2 cups powdered sugar
- 2 Tbsp. milk
Black Bean and Mango Salsa
By brandymarshall
MIX all ingredients until well blended; cover
- 1 env. GOOD SEASONS Italian Dressing Mix
- 1 can (16 oz.) black beans, drained, rinsed
- 1 pkg. (10 oz.) frozen corn, thawed
- 1 cup chopped ripe mango
- 1/2 cup chopped red pepper
- 1/3 cup chopped red onion
- 1/3 cup chopped cilantro
- 1/4 cup lime juice
Ratatouille
By brandymarshall
Directions Start by cooking the garlic, shallot and onion in the ½ cup of olive oil over medium-low to low heat i...
- 1 head garlic, minced
- 3 shallots, minced
- 1 large onion (about 12 ounces), minced
- 1/2 cup of olive oil (yes, that much. Summertime is living it up time.)
- A couple more glugs of olive oil. Hell, just keep the bottle handy.
- Salt and pepper
- 2 large red peppers, puréed in the food processor
- 4 pounds of very good regular field tomatoes, or fancy heirlooms if you’re rich. Just make sure they’re the kind you eat a piece of … and then involuntarily eat another piece of a minute later. Oh, and purée them in the food processor too.
- 2 1/2 pounds of summer squash and zucchini, 1/2-inch dice
- 1 1/2 pounds of eggplant, diced into 1/2-inch cubes
- Thyme and basil to taste
S'mores Monkey Bread
By brandymarshall
1 Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 cup crushed graham cracker crumbs
- 4 4 4 cans grands flaky layers refrigerated biscuits
- 1 1 1 cup milk chocolate chips
- 1/2 1/2 1/2 cup miniature marshmallows
- 1 1/4 1 1/4 1/4 cups marshmallow cream
- 3/4 3/4 3/4 cup butter
- 1 1 1 tsp vanilla
Chocolate-Toffee Ice Cream Squares
By brandymarshall
1 Heat oven to 350°F. Cut cookie dough into 1/2-inch slices
- 1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
- 3/4 cup chocolate-coated toffee bits
- 1 1/2 cups whipping cream
- 3 tablespoons powdered sugar
- 1 quart (4 cups) chocolate ice cream, slightly softened
- 1 jar (11.75 oz) hot fudge topping (1 1/4 cups), room temperature