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Recipes
Blueberry and Lemon Cream Angel Cake
By brandymarshall
BEAT pudding mix, milk and zest in medium bowl with whisk 2 min
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup cold fat-free milk
- 2 tsp. lemon zest
- 2-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 1 pkg. (10 oz.) round angel food cake, cut into cubes
- 2 cups fresh blueberries
Pumpkin Spice Pull Apart Bread
By brandymarshall
Our Makers See All Our Makers We ♥ Makers Pull apart bread is a fun and tasty twist on traditional sweet rolls
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits (8 biscuits)
- 3/4 cup canned pumpkin pie mix (not plain pumpkin)
- 2 tablespoons butter, melted
- 1/3 cup granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla
Baked ziti casserole
By brandymarshall
Heat oven to 375°F. Cook and drain pasta as directed on package
- 2 1/3 cups uncooked ziti pasta (8 oz)
- 1 lb bulk Italian pork sausage
- 3 cloves garlic, finely chopped
- 1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- 1 cup chopped onion (1 large)
- 1/4 cup chopped fresh basil leaves or 2 teaspoons dried basil leaves
- 1 cup ricotta cheese*
- 1/4 cup Parmesan cheese
- 1 egg
- 1 cup shredded mozzarella cheese (4 oz)
Mexican Turkey Crescent Bake
By brandymarshall
Our Makers See All Our Makers We ♥ Makers Pillsbury® crescent dinner rolls layered with turkey, beans and Old...
- 1 lb ground turkey, cooked and drained
- 1 can (21 oz) black beans in chipotle sauce with corn and red peppers
- 1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 1/2 cups shredded Mexican cheese blend (6 oz)
Gingerbread Cupcakes with Cookie Butter Frosting
By brandymarshall
Our Makers See All Our Makers We ♥ Makers Pillsbury® refrigerated gingerbread cookie dough makes a great base...
- 1 roll (30 oz) Pillsbury® refrigerated gingerbread cookies
- 4 eggs
- 1 cup butter, softened
- 1 cup cookie butter spread
- 2 1/2 cups powdered sugar
- 1/4 cup whipping cream
- Pinch of salt
Peanut and Pretzel-Peanut Butter Thumbprints
By brandymarshall
We ♥ Makers *Email Address Separate email addresses with commas *Your Email Address Heat oven to 350°F
- 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
- 1/2 cup Jif® Creamy Peanut Butter
- 1 teaspoon Watkins™ Pure Vanilla Extract
- 1 roll Pillsbury™ refrigerated peanut butter cookie dough
- 2/3 cup chopped unsalted roasted peanuts
- 1/2 cup coarsely chopped mini-pretzel twists
- 1/2 cup milk chocolate chips
Gingered Cranberry-Carrot Slaw Recipe
By brandymarshall
Directions In a large bowl, whisk the pineapple juice, honey, lemon juice and vinegar until smooth
- 1/2 cup unsweetened pineapple juice
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon cider vinegar
- 3 cups shredded carrots
- 1/2 cup dried cranberries
- 1 to 2 tablespoons minced fresh gingerroot
Chicken & Biscuits
By brandymarshall
step 1 COMBINE soup and 1/2 cup sour cream in 8-inch square baking dish
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
- 2 cups chopped cooked chicken
- 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
- 1 cup KRAFT Shredded Mild Cheddar Cheese
- 1 cup all-purpose baking mix
- 3 Tbsp. milk