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Thin Vanilla Oatmeal Cookies

Thin Vanilla Oatmeal Cookies

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PREHEAT oven to 350° F. COMBINE flour, baking powder, baking soda and salt in medium bowl; stir

  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 4 tablespoons Vanilla Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Low Fat Coffee Creamer, divided
  • 2 1/2 cups old-fashioned oats
  • 1 cup powdered sugar
  • 1/2 teaspoon grated orange peel (optional)
4.4/5 (18 Votes)

Peanut Butter Cheesecake Cookie Bars

Peanut Butter Cheesecake Cookie Bars

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1.Grease an 8x8 pan and set aside

  • 16 ounce roll peanut butter cookie dough
  • 1 (8 ounce) package cream cheese, softened
  • 1/3 cup sweetened condensed milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup peanut butter chips
4.5/5 (33 Votes)

Mascarpone-Filled Cranberry-Walnut Rolls

Mascarpone-Filled Cranberry-Walnut Rolls

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1.Heat oven to 350°F. Lightly spray 8- or 9-inch round cake pan with CRISCO® Original No-Stick Cooking Spray

  • ROLLS
  • 1/4 cup sweetened dried cranberries, coarsely chopped
  • 1/3 cup Fisher® Chef's Naturals® Chopped Walnuts
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
  • 1/2 cup mascarpone cheese or cream cheese, softened
  • 1/4 cup butter, melted
  • GLAZE
  • 1 tablespoon mascarpone cheese or cream cheese, softened
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
4.8/5 (6 Votes)

Easy Smothered Pork Chops

Easy Smothered Pork Chops

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1 BROWN pork chops for 4 minutes turning once sprinkled with salt and pepper in 12-inch skillet with 1

  • 4 boneless pork loin chops, 1/2 inch thick (5 oz each), trimmed of fat
  • 1 can Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
  • 1/3 cup sliced green onions
  • 1/4 cup real crumbled bacon (from 4.3-oz pouch)
4.5/5 (13 Votes)

Chicken and Olive Enchiladas

Chicken and Olive Enchiladas

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Heat oven to 375°F. Combine salsa and enchilada sauce; transfer 1/2 cup of the mixture to a large bowl

  • 1/2 cup salsa or picante sauce
  • 1 (10 oz.) can red enchilada sauce
  • 1 (3.8 oz.) can Lindsay® Sliced Ripe Olives, drained
  • 2 cups (8 oz.) chopped cooked chicken breast
  • 1/2 cup sliced green onions or chopped cilantro
  • 8 (6 to 7-inch) flour tortillas
  • 1 cup (4 oz.) shredded cheddar cheese
  • Optional toppings: sour cream, diced avocado and/or chopped tomato
4.3/5 (20 Votes)

Buttermilk Banana Cake with Coffee-Chocolate Frosting

Buttermilk Banana Cake with Coffee-Chocolate Frosting

By

Cake Preheat oven to 325˚F

  • Cake
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup butter, at room temperature
  • 1 egg, plus 1 egg yolk
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup mashed, VERY ripe bananas
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla
  • 3/4 cup chopped walnuts
  • Frosting
  • 1/2 cup strong coffee, or 3 tablespoons espresso powder dissolved in 1/2 cup hot water
  • 4 tablespoons butter
  • 4 squares unsweetened chocolate, roughly chopped
  • 4 cups confectioners sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/3 cup finely chopped walnuts
4.5/5 (20 Votes)

Cinnamon Chip Cookies with a Vanilla Glaze

Cinnamon Chip Cookies with a Vanilla Glaze

By

Preheat oven to 350 degrees

  • 1/2 cup butter
  • 1/2 cup butter flavor shortening
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 Tbsp water
  • 2 eggs
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 tsp baking soda
  • 2 to 2 1/4 cups flour
  • 1 cup cinnamon chips
  • 3/4 cup chopped pecans, optional
  • Vanilla Glaze
  • 1/4 cup butter, melted
  • 1/4 cup butter flavored shortening
  • 1 and 1/4 cups powdered sugar, sifted
  • 3 Tbsp heavy whipping cream
  • 3/4 tsp vanilla
4.5/5 (29 Votes)

SAVORY POTATO PANCAKES

SAVORY POTATO PANCAKES

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For POTATO PANCAKES, cover potatoes with water in 4-quart saucepot

  • SEASONED SOUR CREAM:
  • 2 1/2 lbs. potatoes
  • 1/4 cup Country Crock® Spread
  • 1 egg, slightly beaten
  • 2 slices bacon, crisp-cooked and crumbled
  • 2 green onions, chopped
  • 3/4 cup all-purpose flour, divided
  • 1 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 6 Tbsp. vegetable oil
  • 1 container (8 oz.) reduced fat sour cream
  • 1 tsp. seasoned salt
  • 1/4 tsp. ground black pepper
4.5/5 (12 Votes)

Tostada Pizza Bites

Tostada Pizza Bites

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1.Preheat oven to 375°F. Stir together beans and sour cream in medium bowl until blended; set aside

  • ◾ 1 can (16 oz each) Rosarita® Traditional Refried Beans
  • ◾ 2 tablespoons sour cream
  • ◾ 14 tostada shells
  • ◾ 1 cup spicy chunky salsa
  • ◾ 1-3/4 cups shredded mild Cheddar cheese
  • ◾ 1 cup sliced green onions
0/5 (0 Votes)

Chocolate Nut Slices

Chocolate Nut Slices

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HEAT oven to 350ºF. BEAT shortening, granulated sugar, brown sugar, milk and vanilla in large bowl at medium spee...

  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup granulated sugar
  • 1/3 cup firmly packed brown sugar
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1 1/4 cups Pillsbury BEST® All Purpose Flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup coarsely chopped pecans
  • 1/2 cup semi-sweet or milk chocolate chips
  • DRIZZLE
  • 1/2 teaspoon Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 cup (3 oz.) chopped white melting chocolate
  • 1/4 cup chopped pecans
4.4/5 (8 Votes)