Cecelia26_'s profile page
Recipes
LAZY MAN'S CHEAP CABBAGE ROLLS
By cecelia26_
Preheat oven to 250 degrees
- 1 pound hamburger
- 1 medium head cabbage
- 1 large jar of spaghetti sauce
- 1 cup minute rice
- Mozzarella cheese, grated
TORTILLA DOGS
By cecelia26_
1.In a large skillet, brown ground beef 4 to 5 minutes over medium-high heat
- 1 1/2 pounds ground beef
- 1 (1 1/4-ounce) package dry taco seasoning mix
- 3/4 cup water
- 8 hot dogs (about 1 pound)
- 8 (6- or 8-inch) flour tortillas
- 1 cup (4 ounces) shredded Mexican cheese blend
White Chocolate Pumpkin Cookies
By cecelia26_
1.Preheat oven to 350. Line a cookie sheet with parchment paper or a Silpat
- 1 box Pillsbury Pumpkin cake mix
- 1 small box instant white chocolate pudding mix
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon pure vanilla
- 3/4 cup white baking chips, divided
- Marshmallow Creme Pumpkins, if desired
Peanut Butter Sunshine Cookies
By cecelia26_
1.HEAT oven to 350ºF. Coat baking sheet lightly with no-stick cooking spray
- Crisco® Butter Flavor No-Stick Cooking Spray
- 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
- Or 1/2 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 3/4 cup Jif® Extra Crunchy Peanut Butter
- 1 cup sugar
- 1/2 cup Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups Pillsbury BEST® All Purpose Flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1 cup butterscotch-flavored chips
FRESNO POTATOES
By cecelia26_
1.Boil potatoes, until just tender but not cooked all the way through, about 20-25 minutes
- 4-6 medium sized Yukon Gold
- potatoes
- (Russets are not recommended)
- 6 slices bacon, cooked crisp and
- crumbled
- 6 green onions, thinly sliced
- 1 c. milk
- 1-1/2 c. sour cream
- 2 Tbsp. flour
- 2 c. shredded cheddar cheese
- salt and pepper to taste
- 1/4 c. Panko crumbs
- 5 Tbsp. butter, melted
CHICKEN ENCHILADA SKILLET
By cecelia26_
Spray large nonstick skillet with cooking spray
- No-Stick Cooking Spray
- 12 corn tortillas, torn
- into bite-size pieces
- 3 cups shredded cooked chicken
- (3 cups = about 12 oz)
- 1 can (10 oz each) Ro*Tel® Original
- Diced Tomatoes & Green Chilies, undrained
- 1 can (10 oz each) red enchilada sauce
- 1 can (8 oz each) Hunt's® Tomato Sauce
- 1 cup shredded Cheddar and
- Monterey Jack blend cheese, divided
Chocolate Cheesecake
By cecelia26_
1. Preheat oven to 350° F
- Crust Ingredients:
- 1 1/2 cups (approx. 18) crushed chocolate sandwich cookies
- 2 Tbs. Crystal Farms® butter, melted
- Filling Ingredients:
- 4 (8-ounce) packages (32 ounces total) Crystal Farms® cream cheese, softened
- 1/3 cup cornstarch
- 1 (14-ounce) can sweetened condensed milk
- 4 Crystal Farms® eggs
- 1 Tbs. vanilla
- 4 oz. semisweet chocolate, melted
- Glaze Ingredients:
- 3 oz. semisweet chocolate
- 1/3 cup Crystal Farms® whipping cream
Oven-Toasted Chipotle Cheese & Ham Sandwich
By cecelia26_
HEAT broiler. COMBINE coleslaw and mayo
- 1/2 cup coleslaw blend (cabbage slaw mix)
- 2 Tbsp. KRAFT Real Mayo Mayonnaise
- 1 French bread roll (6 inch), partially split
- 5 slices OSCAR MAYER Deli Fresh Honey Ham
- 1 KRAFT Big Slice Chipotle White Cheddar Cheese Slice
Chocolate-Caramel Crumb Cupcakes
By cecelia26_
smuckers recipe
- 1/2 cup Smucker's® Caramel Ice Cream Topping
- 4 oz cream cheese (half of 8-oz package), softened
- 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
- 1/4 cup Hershey’s® baking cocoa
- 2/3 cup Hershey’s® mini chips semi-sweet chocolate
- 1/4 cup packed brown sugar
- 2 tablespoons LAND O LAKES® Butter, softened
- 1/2 cup Fisher® Chef's Naturals® Chopped Pecans
- 1/3 cup packed brown sugar
- 1/3 cup Crisco® Pure Canola Oil
- 1/3 cup sour cream
- 3 EGGLAND’S BEST eggs
4-Cheese Mexican Tortilla Appetizers
By cecelia26_
PREHEAT oven to 400°F. Place tortillas on baking sheet(s)
- 6 (6-inch) fajita-size flour tortillas
- 1 can (16-oz.) ORTEGA Refried Beans
- 1/2 cup ORTEGA Thick & Smooth Taco Sauce - Medium
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup sliced green onions, (about 3)
- 1/4 teaspoon crushed red pepper, (optional)
- 2 cups 4 cheese Mexican blend, (8 ounces)