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Recipes
Strawberry-Lemon Cookie Cups
By brandymarshall
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- 1 roll Pillsbury™ refrigerated sugar cookies
- 2 teaspoons grated lemon peel
- 1 1/2 teaspoons lemon extract
- 1 container (8 oz) frozen whipped topping, thawed
- 1 box (4-serving size) strawberry-flavored gelatin
Strawberry Cheesecake Supreme
By brandymarshall
MIX first 3 ingredients; press onto bottom of 9-inch springform pan
- 28 vanilla wafers, finely crushed (about 1 cup)
- 1/2 cup BAKER'S ANGEL FLAKE Coconut
- 1/3 cup butter, melted
- 4 cups fresh strawberries, divided
- 2 env. (1/4 oz. each) KNOX Unflavored Gelatine
- 1/2 cup cold water
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1/2 cup orange juice
- 1 Tbsp. lemon juice
- 2 cups thawed COOL WHIP Whipped Topping, divided
Creamy Broccoli-Bacon Bake
By brandymarshall
HEAT oven to 425°F. ADD broccoli and carrots to saucepan of boiling water; cook 2 to 3 min
- 6 cups fresh broccoli florets
- 2 carrots, sliced
- 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
- 2 green onions, sliced
- 3/4 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
- 1/4 cup OSCAR MAYER Real Bacon Bits
Veggie Tacos
By brandymarshall
Heat the oil in a large nonstick skillet over medium-high heat
- 1 tblsp olive oil
- 1-14oz pk extra firm tofu--drained, patted dry, and crumbled
- 1 1/2 tsp chili powder
- kosher salt and black pepper
- 2 cups thawed frozen corn
- 1-5oz pk baby spinach leaves
- 8 small flour tortillas
- 3/4 cup crumbled goat cheese
- 3/4 cup salsa
Slow Cooker Bacon and Corn Chowder
By brandymarshall
1 Spray 6- to 7-quart slow cooker with cooking spray
- 1/2 lb bacon, cut into 1-inch pieces
- 2 cups cubed peeled potatoes
- 2 cups Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup chopped carrots
- 1/2 cup chopped red bell pepper
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic cooking sauce
- 1 can (14.75 oz) Green Giant® cream style sweet corn
- 1 tablespoon sugar
- 1 cup milk
Creamy Corn & Turkey Soup
By brandymarshall
COOK onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min
- 1/2 cup chopped onions
- 1 red pepper, chopped, divided
- 2 Tbsp. butter or margarine
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 2 cups shredded cooked turkey
- 1 can (14.75 oz.) cream-style corn
- 2 cups chicken broth
- 3/4 cup milk
- 1/2 tsp. cracked black pepper
- possible additions garlic, salt, pepper, cayenne pepper, thyme, paprika, cilantro
Cream Cheese Stuffed Monkey Bread
By brandymarshall
1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 container (8 oz) honey-nut cream cheese
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 3/4 cup packed brown sugar
- 1/2 cup butter, melted
Squash Soup in Pumpkin Bowls
By brandymarshall
Recipe courtesy Food Network Magazine
- 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
- 2 teaspoons sugar
- Kosher salt
- 3 tablespoons unsalted butter
- 1/2 small onion, chopped
- Kosher salt
- 2 sprigs thyme
- 1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
- 1 teaspoon sugar
- 3 tablespoons
- heavy cream (optional)
- Freshly ground pepper
- Pepitas (hulled green pumpkin seeds)
- Sourdough and/or pumpernickel croutons
- Paprika, chili powder or Spanish pimenton
- Crisp prosciutto, serrano ham or bacon
- Fried onions
- Fried sage or parsley leaves
Praline Bacon
By brandymarshall
1 Heat oven to 350°F. Line cookie sheet with foil
- 1/2 lb bacon (8 slices)
- 1/4 cup packed brown sugar
- 1/4 cup finely chopped pecans
Salted Caramel Doughnut Holes
By brandymarshall
1 In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F
- 2 cups vegetable oil
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
- 1/2 cup sugar
- 3/4 teaspoon fine sea salt
- 1 cup caramel dip (from 16-oz container)