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Recipes
Cheesy Tortilla Soup
By brandymarshall
MELT butter in medium saucepan on medium-high heat
- 3 Tbsp. butter
- 3 Tbsp. chopped onions
- 3 Tbsp. flour
- 1 can (28 oz.) no-salt-added diced tomatoes, undrained
- 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
- 1 pkg. (1.4 oz.) TACO BELL® Taco Seasoning Mix
- 2 cups shredded rotisserie chicken
- 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
- 1/2 cup tortilla chips (1 oz.), coarsely crushed
- 1 lime, cut into 8 wedges
Cherry Tomato & Basil Salad
By brandymarshall
CUT some tomatoes in half; place in large bowl
- 2 cups each red and yellow cherry tomatoes
- 2 cups grape tomatoes
- 10 fresh basil leaves, chopped (about 1/4 cup)
- 1/4 cup KRAFT Classic Ranch Dressing
- 2 cloves garlic, minced
- 1/2 tsp. freshly ground black pepper
Chocolate Doughnut Poppers
By brandymarshall
We ♥ Makers *Email Address Separate email addresses with commas *Your Email Address Heat oven to 350°F
- 1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
- 5 tablespoons Jif® Chocolate Flavored Hazelnut Spread
- 1 tablespoon butter, melted
- 1/2 cup powdered sugar
- 3 to 4 teaspoons milk
- 1/4 cup finely chopped nuts
Pesto orecchiette with chicken sausage
By brandymarshall
Cook the pasta according to directions, adding the green beans and peas during the last 3 min
- 12 oz orecchiette
- 1/2 lb green beans, cut into 1 inch pieces
- 1 cup frozen peas
- 1 tblsp olive oil
- 8 oz cooked Italian-style chicken sausage links, thinly sliced
- 1/3 cup pesto
- 1/2 cup grated Parmesan (2oz)
Cantonese Chicken and Mushrooms
By brandymarshall
Recipe courtesy Food Network Magazine
- 1 1/4 pounds chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
- 1/2 cup oyster sauce
- 2 tablespoons cornstarch
- 2 tablespoons peanut oil
- 6 scallions, cut into 1-inch pieces
- 8 thin slices peeled ginger
- 3 cloves garlic, coarsely chopped
- 8 to 10 ounces sliced mushrooms, such as cremini, shiitake or a mix
- 12 ounces baby bok choy, cut crosswise into 1 1/2-inch pieces
- 1 1/4 cups low-sodium chicken broth
- 2 teaspoons toasted sesame oil
- Cooked rice, for serving (optional)
No-Time Pesto Pasta
By brandymarshall
COOK pasta as directed on package, omitting salt
- 1/2 (16-oz.) pkg. penne rigate pasta (3 cups), uncooked
- 1/2 cup pesto
- 1/2 cup chopped roasted red peppers
- 1/2 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato
Sausage-and-Rice Timbale
By brandymarshall
Recipe courtesy Food Network Magazine
- Kosher salt
- 2 1/2 cups arborio rice
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 3/4 pound Italian pork sausage (preferably luganega), casings removed
- 1/2 cup fresh basil leaves
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 3 cups low-sodium chicken broth
- 3 to 4 tablespoons breadcrumbs
- 4 large eggs
- 1 1/4 cups grated pecorino romano cheese (about 3 ounces)
- 2 ounces deli-sliced provolone cheese
Turkey-Hummus Sliders
By brandymarshall
Recipe courtesy Food Network Magazine
- 1 English cucumber, diced
- 1/2 cup crumbled feta cheese
- 2 tablespoons red wine vinegar
- 1 teaspoon dried mint
- 4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 1/2 pounds ground turkey
- 1 cup hummus, preferably spicy or roasted red pepper (about a 7-ounce container)
- 1/2 cup chopped fresh parsley
- 2 teaspoons ground coriander
- 16 mini pita pockets, preferably whole wheat, split open and warmed
- 2 to 3 plum tomatoes, sliced
Slow Cooker Grilled Spicy Chili-Glazed Riblets
By brandymarshall
1 Spray inside of 3- to 4-quart slow cooker with cooking spray
- 3 lb pork baby back ribs (ask butcher to cut ribs in half horizontally)
- 1 tablespoon garlic-pepper blend
- 1/3 cup maple-flavored syrup
- 1/4 cup Dijon mustard
- 3 tablespoons hot chili paste
- 3 tablespoons molasses
- 1 tablespoon cider vinegar
Praline Sweet Potatoes
By brandymarshall
HEAT oven to 350°F. MASH potatoes in large bowl
- 2 lb. sweet potatoes (about 7), cooked, peeled
- 1/2 cup MIRACLE WHIP Dressing
- 1/2 cup packed brown sugar, divided
- 1 tsp. ground ginger
- 1/4 tsp. orange zest
- 1/4 cup chopped PLANTERS Pecans
- 1 Tbsp. butter or margarine, softened
- 1/4 tsp. ground cinnamon