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Recipes
Strawberry Whipped Sensation
By brandymarshall
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides
- 4 cups fresh strawberries, divided
- 1 can (14 oz.) sweetened condensed milk
- 1/4 cup lemon juice
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 8 OREO Cookies, finely chopped
- 1 Tbsp. butter, melted
Veggie Frittata Cups
By brandymarshall
HEAT oven to 375ºF. HEAT oil in large nonstick skillet on medium-high heat
- 2 Tbsp. oil
- 2-1/2 cups frozen shredded hash browns
- 2 cups cut-up mixed fresh vegetables (small broccoli florets, chopped red peppers, shredded carrots)
- 1 cup KRAFT Shredded Sharp Cheddar Cheese
- 8 eggs
- 3 Tbsp. milk
- 1/4 cup KRAFT Grated Parmesan Cheese
Maple Bacon Monkey Bread
By brandymarshall
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- 2 tablespoons butter or margarine
- 2 tablespoons real maple syrup
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground red pepper (cayenne)
- 6 slices bacon, crisply cooked, crumbled
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Pizza Pasta Salad
By brandymarshall
Combine ingredients. Refrigerate 1 hour
- 3 cups penne pasta, cooked, rinsed
- 4 tomatoes, chopped Target — 10% Off thru 06/27
- 12 slices OSCAR MAYER Hard Salami, chopped
- 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
- 1/2 cup sliced fresh basil
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1/2 cup KRAFT Tuscan House Italian Dressing
Roasted Turkey Enchilada Bake
By brandymarshall
HEAT oven to 400°F. COMBINE first 5 ingredients
- 2 cups chopped leftover roasted turkey
- 1 jar (16 oz.) TACO BELL® Thick & Chunky Medium Salsa
- 1 can (15 oz.) black beans, rinsed
- 1 cup frozen corn
- 1-1/2 Tbsp. chili powder
- 4 flour tortillas (8 inch)
- 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Salisbury Steak With Mushrooms
By brandymarshall
Recipe courtesy Food Network Magazine
- 1 pound ground beef
- 1 large egg, lightly beaten
- 1/4 onion, finely chopped (about 1/3 cup)
- 7 saltine crackers, finely crushed (about 1/4 cup)
- 1 teaspoon minced fresh sage
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 8 ounces sliced mixed mushrooms
- 2 teaspoons Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1 to 2 tablespoons chopped fresh parsley
- Buttered egg noodles, for serving (optional)
Thai Coconut Soup
By brandymarshall
In a medium saucepan, bring the soup and coconut milk to a simmer
- 2-14 -19oz cans of chicken noodle soup
- 1/2 cup coconut milk
- 2 tsp fresh lime juice
- 1/4 fresh cilantro sprigs
- lime wedges
Kimchi Fried Rice
By brandymarshall
Recipe courtesy of Food Network Magazine
- 6 to 8 slices thick-cut bacon
- 3tablespoons sesame seeds
- 3nori sheets (dried seaweed)
- 3cups kimchi
- 4 1/2 to 5 cups cooked medium-grain white rice, chilled
- 1tablespoon toasted sesame oil
Mini Cheesecake Cookie Bites
By brandymarshall
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- 1/2 package Pillsbury® Ready to Bake!™ chocolate chip cookies
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 1/2 cups whipped cream topping (from aerosol can)
- 1/2 cup semisweet chocolate chips
- 1 tablespoon coconut oil
Spiced Apple-Butternut Squash Soup
By brandymarshall
MELT butter in large saucepan on medium heat
- 2 Tbsp. butter or margarine
- 1 onion, chopped
- 1/8 tsp. ground nutmeg
- 2 butternut squash (2 lb. each), peeled, chopped (about 6 cups)
- 2 Granny Smith apples, peeled, chopped
- 3 cans (14-1/2 oz. each) vegetable broth
- 1/2 cup PHILADELPHIA Honey Nut Flavor Cream Cheese Spread