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Recipes
Cream Cheese and Apple Butter Crescents
By brandymarshall
1 Heat oven to 350°F. Lightly spray cookie sheet with cooking spray
- 3 tablespoons powdered sugar
- 2 oz cream cheese, softened
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 4 teaspoons apple butter
- 1/4 cup butterscotch chips
- 1 teaspoon canola oil
Cinnamon Roll Dutch Apple Pie
By brandymarshall
Cooking With Sugar takes Apple Pie up a notch by making the crust with Cinnamon Rolls
- 1 1 to 375°F. oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
- 2 2 8 4- to 5-inch pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.
- 4 4 to In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.
- 5 5 1 1 about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
- 6 6 10 to 15 to icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.
Salmon Sushi Bites
By brandymarshall
Recipe courtesy Sandra Lee for Food Network Magazine
- 1 1/2 cups instant rice
- 1 1/2 teaspoons rice vinegar
- 1 tablespoon sugar
- 3/4 teaspoon salt-free all-purpose seasoning
- Pinch of salt
- 3 4-ounce packages sliced smoked salmon
- Sesame seeds (optional)
- Soy sauce, for dipping
Lemon-Pepper Fettuccine
By brandymarshall
Recipe courtesy Food Network Magazine
- Kosher salt
- 12ounces fettuccine
- 1tablespoon unsalted butter
- 1large shallot, minced
- 1 1/4 cups heavy cream
- 1large egg yolk
- 1 to 2 teaspoons finely grated lemon zest
- 1/3cup grated pecorino cheese, plus more for garnish
- Freshly ground pepper
- Crusty bread, for serving (optional)
Grilled Corn with Spicy Lime Mayo
By brandymarshall
HEAT grill to medium heat
- 4 ears corn on the cob, husks and silk removed
- 1/4 cup KRAFT Real Mayo Mayonnaise
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1 green onion, chopped
- 4 tsp. lime juice
- 1/2 tsp. ground red pepper (cayenne)
Bean-and-Beef Chili
By brandymarshall
Recipe courtesy Food Network Magazine
- 2 to 4 tablespoons vegetable oil, plus more as needed
- 3 pounds boneless beef chuck, cut into 3/4-inch pieces
- Kosher salt and freshly ground pepper
- 2 large onions, chopped
- 8 cloves garlic, chopped
- 1/3 cup plus 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
- 1 3/4 cups low-sodium beef broth
- 1/3 cup brewed espresso or strong coffee
- 2 15-ounce cans pinto beans, drained and rinsed
- Shredded cheddar cheese, sour cream and/or diced avocado, for topping
Gingered beef with broccoli and stir-fry sauce
By brandymarshall
Place beef in small bowl. Pour in water, 1 tblsp at a time, working in with hands until water is absorbed
- 3/4 lb boneless beef sirloin for stir-fry
- 3 tblsp water
- 1 1/2 tbsp cornstarch
- 3/4 lb broccoli crowns
- 1 sweet red pepper, 1 inch pieces
- 3 oz snow peas
- 2 tblsp vegetable oil
- 1 tblsp minced ginger root
- 3/4 stir-fry sauce
- 4 oz shiitake mushrooms, stems removed
Creamy ravioli with squash, lemon, and chives
By brandymarshall
Cook the pasta according to directions
- 16-180 z cheese ravioli
- 1 tblsp olive oil
- 1 shallot, chopped
- 3 summer squash, thinly sliced
- kosher salt and black pepper
- 3/4 cup heavy cream
- 1 tblsp grated lemon zest
- 1/2 cup grated pecorino or Parmesan (2oz), plus more for serving
- 2 tblsp chopped fresh chives
Fresh Tomato Ravioli
By brandymarshall
COOK pasta as directed on package, omitting salt
- 1 pkg. (9 oz.) refrigerated cheese ravioli, uncooked
- 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
- 1 clove garlic, minced
- 2 cups cherry tomatoes, cut in half
- 1/4 cup chopped fresh basil
- 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
Individual Candy Cane Dessert Cups
By brandymarshall
Our Makers See All Our Makers We ♥ Makers AddtoFavorites AddtoFavorites AddToGroceryList AddToGroceryList ...
- 1 roll Pillsbury® refrigerated sugar cookies
- 2 cups whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon peppermint extract
- Red food color
- 10 striped peppermint candies