Brandymarshall's profile page
Recipes
Cheddar Fondue Recipe
By brandymarshall
In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until sm...
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, optional
- 1/4 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1/4 teaspoon Worcestershire sauce
- 1-1/2 cups milk
- 2 cups (8 ounces) shredded cheddar cheese
- Bread cubes, ham cubes, bite-size sausage and or broccoli florets
Steak and Potato Stir-Fry
By brandymarshall
COOK and stir meat in oil in skillet on high heat 2 min
- 1 lb. boneless beef sirloin steak, cut into thin strips
- 1 Tbsp. oil
- 2 cups cubed potatoes
- 2 cups sliced carrots
- 1/2 cup water
- 2 cups each: sliced mushrooms and onions
- 1/4 cup KRAFT Balsamic Vinaigrette Dressing
7 Layer Taquitos
By brandymarshall
1 Heat 10-inch skillet over medium-high heat
- 8 to 10 corn tortillas
- 1 cup sour cream
- 3 to 4 tablespoons Old El Paso® chile and roasted garlic Mexican cooking sauce (from 8-oz pouch)
- 1 can (16 oz) Old El Paso® refried beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Old El Paso® Thick ‘n Chunky salsa
- Guacamole
- Shredded Cheddar cheese
- Sliced olives
- 3 to 4 tablespoons peanut or canola oil
Layered Salted Caramel Bars
By brandymarshall
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- 1/3 cup butter, melted
- 1/2 cup packed brown sugar
- 1 tablespoon corn syrup
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/4 cup butter, melted
Grands!® Breakfast Brûlées
By brandymarshall
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- 2 eggs
- 1/4 cup heavy whipping cream
- 1/8 teaspoon ground nutmeg
- 2 (6-oz.) containers Yoplait® Original 99% Fat Free French Vanilla Yogurt
- 1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
- 1/3 cup sugar
- 3 tablespoons butter or margarine, melted
Bacon-Cheeseburger Calzones
By brandymarshall
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- 4 slices bacon, cut into 1/4-inch pieces
- 1 lb lean (at least 80%) ground beef
- 1/4 cup dried instant minced onion
- 1/4 cup chopped hamburger pickle slices
- 1/4 cup ranch dressing
- 2 Italian plum tomato, thinly sliced, if desired
- 4 slices (3/4 oz each) American or Cheddar cheese, each cut in half
- 2 cans (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 egg, beaten
Chile con Queso « Kayotic Kitchen
By brandymarshall
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- 1 package Velveeta
- 1 can Ro-tel tomatoes & chilies
- 1 medium onion
- 5 about 5 oz bacon
- 1/2 a bell pepper
- 1 garlic clove
- 1/4 to 1/2 a tsp ground cumin
- 1/2 a tsp oregano
- Worcestershire sauce
- parsley
Caribbean Pork 'N Rice
By brandymarshall
HEAT oil in large skillet on medium-high heat
- 1 Tbsp. oil
- 1 lb. pork tenderloin, cut into chunks
- 2 carrots, chopped
- 1 onion, chopped
- 2 cups instant white rice, uncooked
- 1 can (14 oz.) pineapple chunks in juice, undrained
- 1-1/2 cups water
- 1 green pepper, chopped
- 1/4 cup KRAFT Original Barbecue Sauce
- 1 tsp. ground ginger
Slow Cooker Brown-Sugared Baby Carrots
By brandymarshall
1 Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 1 bag (32 oz) ready-to-eat baby-cut carrots
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- 2 tablespoons butter, cut into small pieces
- 1 tablespoon chopped fresh parsley
Easy Layered Taco Bake
By brandymarshall
HEAT oven to 400ºF. PREPARE Dinner as directed on package
- 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
- 1 lb. ground beef
- 1 pkg. (1.25 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
- sour cream and lettuce