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Recipes
Tortellini with Peas and Prosciutto
By brandymarshall
Courtesy Food Network Magazine
- Kosher salt
- 1pound meat-filled tortellini
- 2tablespoons extra-virgin olive oil
- 4ounces prosciutto or pancetta, finely chopped
- 3cloves garlic, thinly sliced
- 1tablespoon tomato paste
- 1/4cup heavy cream
- 1cup frozen peas, thawed
- 2tablespoons chopped fresh parsley
- 1/2cup grated parmesan cheese
Choco-Peanut Butter Cups
By brandymarshall
1 Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shor...
- 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
- 1 cup Hershey's® premier white baking chips (6 oz)
- 1 1/2 cups JIF® Creamy Peanut Butter
- 1 cup Hershey's® semi-sweet baking chips (6 oz)
- 4 Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
Zesty Italian Crescent Casserole
By brandymarshall
Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until bee...
- 1 lb. lean ground beef
- 1/4 cup chopped onion
- 1 cup tomato pasta sauce
- 6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
- 1/2 cup sour cream
- 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
- 1/3 cup grated Parmesan cheese
- 2 tablespoons butter or margarine, melted
Quinoa with Almonds
By brandymarshall
Prepare quinoa per pk directions
- 1 cup feel good Quinoa
- 2 tblsp basting oil
- 1/4 cup toasted and sliced almonds
- salt and pepper to taste
Popovers
By brandymarshall
Oven 450 Grease six 6-oz custard cups with 1/4 teaspoons of the shortening for each cup
- 1 1/2 tsps shortening
- 2 beaten eggs
- 1 cup milk
- 1 cup all-purpose flour
Beefy Nacho Soup
By brandymarshall
1 In 2-quart saucepan, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thorough...
- 1 lb lean ground beef
- 1 tbsp taco seasoning mix
- 1 can (10 3/4 oz) condensed nacho cheese soup
- 1 can (10oz) diced tomatoes and green chilies, undrained
- 1 1/2 cups milk
- 1/4 cup shredded sharp cheddar cheese
- 1/2 cup crushed corn tortillas chips
Creamy Chicken, Bacon & Tomato Pasta
By brandymarshall
COOK pasta as directed on package, omitting salt
- 3 cups whole wheat farfalle (bow-tie pasta), uncooked
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 3 slices OSCAR MAYER Bacon, cooked, crumbled
- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1/2 cup water
- 1/4 tsp. pepper
- 3 Tbsp. KRAFT Grated Parmesan Cheese
Italian Sausage Soup
By brandymarshall
Crockpot
- Sausage Meatballs
- 1 lb mild Italian sausage, casings removed
- 1/2 cup dried bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 1/2 tsp dried basil
- 1/2 tsp black pepper
- 1/4 tsp garlic salt
- Soup
- 4 cups hot chicken broth
- 1 tblsp tomato paste
- 1 minced clove garlic
- 1/4 tsp red pepper flakes
- 1/2 cup mini pasta shells
- 10oz bag baby spinach leaves
- grated Parmesan cheese
- salt to taste
Bacon-Egg Breakfast Bites
By brandymarshall
Heat oven to 350°F. Generously spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray
- 12 slices precooked bacon (from 2.1-oz package)
- 1 can Pillsbury® Place 'n Bake® refrigerated crescent rounds
- 24 frozen potato nuggets (from 2-lb bag)
- 5 LAND O LAKES® Eggs
- 1/4 teaspoon salt
- 1/4 teaspoon McCormick® Ground Black Pepper
- Chopped fresh parsley, if desired
Blueberry Refrigerator Pie
By brandymarshall
HEAT oven to 350°F. RESERVE 1 Tbsp
- 7 Tbsp. butter, divided
- 50 vanilla wafers, finely crushed (about 1-1/2 cups)
- 4 cups fresh blueberries, divided
- 1/2 cup plus 1 Tbsp. sugar, divided
- 3/4 cup cold water, divided
- 2 Tbsp. cornstarch
- Zest and juice from 1 lemon, divided
- 3/4 cup boiling water
- 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
- Ice cubes
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided