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Recipes
OREO Snowman Cookie Balls
By brandymarshall
MIX cream cheese and cookie crumbs until blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 36 OREO Cookies, finely crushed
- 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
- 1 tsp. black decorating gel
- 2 tsp. orange decorating icing
Chile-Lime Shrimp Quesadillas
By brandymarshall
COMBINE first 5 ingredients; set aside
- 1 lb. frozen cooked cleaned medium shrimp, thawed
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/2 tsp. garlic powder
- 1 tsp. chili powder
- 1 cup frozen corn, thawed
- 1 red pepper, cut into thin strips
- 8 flour tortillas (6 inch)
- 1 pkg. (8 oz.) KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA
Molten Lava Chocolate Chip Cookies
By brandymarshall
1 Heat oven to 350°F. Spray 9 regular-size muffin cups with cooking spray
- 1 1 1 roll refrigerated chocolate chip cookies
- 9 9 9 tsp semisweet chocolate chips
- Ice cream
- Chocolate syrup
- Cherries
Buffalo Chicken Monkey Bread
By brandymarshall
Our Makers See All Our Makers We ♥ Makers AddtoFavorites AddtoFavorites AddToGroceryList AddToGroceryList ...
- 2 cans (7.5 oz each) Pillsbury® Country Style® refrigerated biscuits
- 2 cups shredded cooked chicken breast
- 3/4 cup buffalo wing sauce
- 1/4 cup blue cheese crumbles (1 oz)
- 2 tablespoons ranch dressing
- 1/4 cup butter, melted
- Additional ranch dressing for dipping
Frozen Yogurt Pie
By brandymarshall
ADD COOL WHIP to yogurt in medium bowl; stir with whisk until blended
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 2 containers (6 oz. each) raspberry low-fat yogurt
- 1 ready-to-use graham cracker crumb crust (6 oz.)
- 1-1/4 cups fresh raspberries
Mexicali Pasta Salad
By brandymarshall
COOK pasta as directed on package, omitting salt
- 4 cups wagon wheel pasta, uncooked
- 1 can (15.5 oz.) black beans, rinsed
- 1 cup frozen corn, thawed, drained
- 1/2 cup chopped red peppers
- 2 green onions, thinly sliced
- 1/2 cup KRAFT Lite Ranch Dressing
- 1 Tbsp. TACO BELL® Taco Seasoning Mix
- 1 Tbsp. fresh lime juice
- 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
- 1/3 cup minced fresh cilantro
Indulgent Overnight Oatmeal Swap
By brandymarshall
1 In container with tight-fitting cover, mix yogurt and oats
- 1 container (6 oz) Yoplait® Light yogurt, any flavor
- 1/4 cup old-fashioned or quick-cooking oats
Grands!® Pepperoni Pizza Bake
By brandymarshall
1 CUT each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuits
- 1 can (8 oz) pizza sauce
- 2 cups finely shredded mozzarella cheese (8 oz)
- 16 slices pepperoni (1 1/2 inch)
Harvest Baked Apples
By brandymarshall
HEAT oven to 350°F. REMOVE cores from apples to within 1/2 inch of bottoms of apples; pierce peels with small sha...
- 8 baking apples (2-3/4 lb.)
- 1 cup apple juice
- 1/4 cup packed brown sugar
- 1/2 tsp. ground cinnamon
- 1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
- 1/4 cup raisins
- 1/4 cup chopped PLANTERS Pecans, toasted
Quick-Four Frittata
By brandymarshall
COOK spinach and 1 Tbsp. water in medium nonstick skillet sprayed with cooking spray on medium heat 4 to 5 min
- 4 cups baby spinach leaves (6-oz. bag)
- 4 eggs, beaten
- 4 Tbsp. KRAFT Mexican Style Finely Shredded Four Cheese
- 4 slices OSCAR MAYER Bacon, cooked, chopped