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Recipes
Fruit-Topped Almond Cake
By Debbie-5
1. Heat oven to 350°F (or 325°F for dark or nonstick pan)
- 1 3/4 cups Betty Crocker® SuperMoist® yellow cake mix (from 18.25-oz box)
- 1/2 cup water
- 1/2 cup slivered almonds, finely ground
- 3 tablespoons vegetable oil
- 1/2 teaspoon almond extract
- 2 eggs
- Topping
- 3 cups assorted fresh berries (such as raspberries, blueberries and blackberries)
- 3/4 cup apricot preserves
- 3 tablespoons apple juice
- 3 tablespoons sliced almonds, toasted, if desired
Angel Strawberry Bavarian
By Debbie-5
Fluffy strawberry cream envelops rich squares of Duncan Hines Angel Food Cake in this refrigerated dessert
- 1 pkg Duncan Hines® Angel Food Cake Mix
- 1 (10 oz) pkg frozen sweetened sliced strawberries, thawed
- 1 (3 oz) pkg strawberry gelatin
- 1 cup boiling water
- 2 (8 oz) containers non-dairy whipped topping
- 4 fresh strawberries
- mint leaves
Strawberry Pretzel Salad
By Debbie-5
Preheat oven to 400 degrees F
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 tablespoons sugar, plus 3/4 cup sugar
- 1 (8-ounce) package cream cheese
- 1 (8-ounce) container whipped topping
- 2 (3-ounce) packages strawberry gelatin dessert mix
- 2 cups boiling water
- 2 (10-ounce) packages frozen strawberries
- 1 (8-ounce) can crushed pineapple
- Whipped topping or whipped cream, to garnish
Layered Enchilada Bake
By Debbie-5
HEAT oven to 400ºF. BROWN meat with onions in large skillet on medium-high heat; drain
- 1 lb. lean ground beef
- 1 large onion, chopped
- 2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1 can (15 oz.) black beans, rinsed
- 1/4 cup KRAFT Zesty Italian Dressing
- 2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 6 flour tortillas (8 inch)
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
Creamy Red Potatoes Recipe
By Debbie-5
Place potatoes in a 3-qt. slow cooker
- 2 pounds small red potatoes, quartered
- 1 package (8 ounces) cream cheese, softened
- 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
- 1 envelope ranch salad dressing mix
Lemon Fluff Dessert
By Debbie-5
• Pour milk into a small metal bowl; place mixer beaters in the bowl
- 1 can (12 ounces) evaporated milk
- 1 package (3 ounces) lemon gelatin
- 1 cup sugar
- 1-1/3 cups boiling water
- 1/4 cup lemon juice
- 1-3/4 cups graham cracker crumbs
- 5 tablespoons butter, melted
White Bean Chili
By Debbie-5
1 pound dried navy beans 5 cups chicken stock 4 tablespoons (1/2 stick) butter 1 tablespoon minced garlic 3/4 c
- 1 pound dried navy beans
- 5 cups chicken stock
- 4 tablespoons (1/2 stick) butter
- 1 tablespoon minced garlic
- 3/4 cup diced onion
- 1 1/2 cups chopped green chiles (fresh or canned)
- 1 pound boneless, skinless chicken breasts, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 to 2 teaspoons ground black pepper
- 1/2 teaspoon white pepper
- Pinch red pepper flakes
- 1/2 bunch cilantro leaves, chopped
Maple-Glazed Stuffed Roast Pork
By Debbie-5
HEAT oven to 350ºF. MELT butter in large skillet on medium heat
- 2 Tbsp. butter
- 1 apple, chopped
- 1-1/2 cups hot water
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1 pork loin (2 lb.), butterflied
- 2 Tbsp. maple-flavored or pancake syrup
- 2 Tbsp. GREY POUPON Hearty Spicy Brown Mustard
- 1 tsp. chopped fresh rosemary
COOL 'N EASY Pie
By Debbie-5
STIR boiling water into dry gelatin mix in large bowl at least 2 min
- 2/3 cup boiling water
- 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
- Ice cubes
- 1/2 cup cold water
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1 HONEY MAID Graham Pie Crust (6 oz.)
Chia Muffins
By Debbie-5
Chia seeds are the new superfood health experts are talking about
- 1 tbsp ground chia seeds
- 1 1/2 cups whole wheat flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup sweet potato purée
- 1 cup unsweetened apple sauce
- 2 egg whites
- 1/2 cup agave syrup
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tbsp vanilla extract
- 1/2 cup dried cranberries