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Recipes
Slow-Cooker Beef Stroganoff
By brandymarshall
PLACE meat, mushrooms, onions and garlic in slow cooker
- 2 lb. beef stew meat, cut into 1-inch cubes
- 10 oz. fresh mushrooms, halved
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup beef broth
- 2 tsp. paprika
- 1 tsp. salt
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2 Tbsp. flour
- 1 Tbsp. GREY POUPON Dijon Mustard
- 1 pkg. (16 oz.) egg noodles, uncooked
- 2 Tbsp. chopped fresh parsley
Creamy Balsamic-Pear Salad
By brandymarshall
ADD dressing gradually to mayo, stirring with fork or small whisk until well blended
- 1/4 cup KRAFT Light Balsamic Vinaigrette Dressing
- 2 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 6 cups torn mixed salad greens
- 2 red pears, thinly sliced
- 1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
- 1/3 cup thin small red onion slices
- 4 slices OSCAR MAYER Bacon, cooked, crumbled
Mashed Potato Layer Bake
By brandymarshall
HEAT oven to 375°F. PLACE potatoes in separate bowls
- 3-1/4 lb. baking potatoes (about 7), peeled, chopped and cooked
- 1/2 lb. sweet potatoes (about 3), peeled, chopped and cooked
- 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
- 1/4 tsp. each Salt and pepper
- 1/4 cup KRAFT Shredded or Grated Parmesan Cheese, divided
- 1/4 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
Italian Crescent Casserole
By brandymarshall
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- 1 lb ground beef, cooked, drained
- 1 cup basil and garlic tomato pasta sauce (from 16-oz jar)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 1/2 cups shredded Italian cheese blend (6 oz)
- 1/4 teaspoon dried basil leaves
Pepperoni Meatballs
By brandymarshall
Recipe courtesy Nate Appleman for Food Network Magazine
- Extra-virgin olive oil, for greasing and drizzling
- 10 ounces boneless beef short rib, cut into 1/2-inch chunks
- 10 ounces boneless beef chuck, cut into 1/2-inch chunks
- 8 ounces beef brisket, cut into 1/2-inch chunks
- 4 ounces beef fat, cut into 1/2-inch chunks
- 7 slices white bread, cut into 1/2-inch chunks
- 6 cloves garlic, chopped
- Kosher salt
- 2 tablespoons Calabrian chili powder
- 1 1/2 teaspoons Calabrian chili paste
- 3 1/2 teaspoons fennel seeds
- 1 teaspoon anise seeds
- 3 teaspoons dried oregano
- 1/4 cup dry red wine
- 3/4 cup fresh ricotta cheese
- 3 large eggs, lightly beaten
- 1 28-ounce can whole plum tomatoes, crushed by hand
- 1 bunch basil, leaves torn
- Grated grana padano, for topping
- Crusty bread, for serving (optional)
Perfect Pear Crisp
By brandymarshall
HEAT oven to 375ºF. GRATE enough lemon peel to measure 1/2 tsp
- 1 lemon
- 1/2 cup granulated sugar, divided
- 1/3 cup plus 2 Tbsp. flour, divided
- 1 tsp. ground cinnamon, divided
- 8 fresh pears (about 2-1/2 lb.), peeled, cut into 1-inch chunks
- 1/4 cup packed brown sugar
- 1/3 cup cold butter, cut up
- 1/2 cup PLANTERS Sliced Almonds
- 1 cup thawed COOL WHIP Whipped Topping
Sloppy Joe Casserole
By brandymarshall
1 Heat oven to 375°F. In 12-inch nonstick skillet, mix beef and sloppy joe sauce
- 1 lb lean ground beef, cocked and drained
- 1 can ( 15.5 oz) original sloppy joe sauce
- 1 can refrigerated original breadsticks
- 1/2 cup shredded Chedder cheese
Mushroom and Spinach Mini Pizzas
By brandymarshall
Preheat oven to 350. Toast halves of rolls until light golden
- 4 Aronld 100% Whole Wheat Sandwich Thins rolls, separated
- 5 sundried tomatoes packed in oil; 1tblsp plus 2 tsp. of the oil
- 1 cup fresh ricotta cheese
- 8 oz mushrooms, chopped
- 1 cup fresh baby spinach leaves
- kosher salt
- ground black pepper
Grands!® Pumpkin Doughnuts
By brandymarshall
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- 2 cups vegetable oil for frying
- 4 cups powdered sugar
- 4 1/2 teaspoons pumpkin pie spice
- 1 tablespoon canned pumpkin (not pumpkin pie mix)
- 3 to 4 tablespoons half-and-half
- 1 can Pillsbury® Grands!® Flaky Layers refrigerated biscuits (8 biscuits)
Pasta Fagioli
By brandymarshall
Cut salt pork into small pieces
- 3 slices salt pork (3oz)
- 1 tsp olive oil
- 1-10oz bag frozen seasoning blend (diced onions, bell peppers, celery)
- 1/2 cup matchstick carrots
- 1 tsp Italian seasoning
- 1/4 tsp cracked black pepper
- 1-32oz box chicken-broth
- 2-15.8oz cans great Nothern beans (undrained)
- 1/4 cup sun-dried tomato pesto
- 1 cup ditalini pasta