Cecelia26_'s profile page
Recipes
Jalapeno Cheese Pretzels
By cecelia26_
Combine pretzel mix and yeast in a large mixing bowl
- 1 package Simply Homemade® Pretzel Creations™
- 3/4 cup very warm water (120º to 130ºF)
- 1 tablespoon Mazola® Corn Oil
- 1/2 cup shredded pepper Jack OR cheddar cheese
- 1 to 2 tablespoons finely chopped, jarred jalapeno peppers, blotted dry
Chicken Ragu with Parsley Dumplings
By cecelia26_
1 Separate dough into 10 biscuits; cut each biscuit in half
- 1 can (7.5 oz) Pillsbury® Golden Layers® refrigerated tender layer buttermilk biscuits
- 2 cans (18 oz each) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
- 3 cups cubed deli rotisserie chicken
- 1 bag (10 oz) Cascadian Farm® frozen Chinese-style stirfry blend*
- 1/2 teaspoon dried marjoram leaves
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
White Forest Cake
By cecelia26_
Prepare yellow cake and cool completely
- 1 basic yellow cake: 1 double layer 8 or 9-inch cake, or 1 triple layer 8-inch cake
- 1 can cherry pie filling
- 2 cups heavy cream (2.5 cups heavy cream for triple layer cake)
- 6 Tbsp confectioner's sugar (8 Tbsp icing sugar for triple layer)
- 2 tsp vanilla (2.5 tsp vanilla for triple layer)
- white chocolate shavings, with a vegetable peeler
Beggar's American Goulash
By cecelia26_
1.Brown ground beef in large heavy pan
- 1 pound ground beef
- 1 onion, chopped
- 1 (7-ounces) package of macaroni
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can tomato sauce
- 1 cup Mozzarella or Cheddar cheese, shredded
- 1 teaspoon chili powder
BEEF ENCHILADAS RANCHERAS
By cecelia26_
1.Preheat oven to 375°F
- PAM® No-Stick Cooking Spray
- ◾ 1 pound ground sirloin beef (90% lean)
- ◾ 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- ◾ 1 can (29 oz each) Rosarita® Enchilada Sauce
- ◾ 12 corn tortillas (6 inch)
- ◾ 2 cups shredded Cheddar and Monterey Jack cheese blend (2 cups = 8 oz)
- ◾ Sour cream, optional
Anna Spaghetti Pie
By cecelia26_
Cook pasta according to instructions on package
- 1 lb Anna Spaghetti
- 5 eggs, beaten
- 1 cup part-skim ricotta
- 1 cup Cento Grated Romano Cheese
- 8 oz shredded mozzarella cheese
- 1 tsp salt
- 2 tbsp Cento Imported Olive Oil
Pumpkin Cream Cupcakes
By cecelia26_
HEAT oven to 350ºF. PREPARE cake batter as directed on package
- 1 pkg (2-layer size) spice cake mix
- 1 pkg (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup canned pumpkin
- 1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tub (10.6 oz.) COOL WHIP Cream Cheese Whipped Frosting, thawed
- 1/4 cup caramel ice cream topping
CASHEW BLONDIES
By cecelia26_
1.HEAT oven to 325°F. Line 8-inch square baking pan with foil, extending foil over edges of pan
- Crisco® Original No-Stick Cooking Spray
- 1/4 cup butter, softened
- 1 cup firmly packed brown sugar
- 1/4 cup Jif® Creamy Cashew Butter
- 1 large egg
- 1 tablespoon vanilla extract
- 3/4 cup Pillsbury BEST® All Purpose Flour
- 1/2 teaspoon baking powder
- 1/3 cup chopped cashews
Black Forest Chocolate Cake
By cecelia26_
1.Preheat oven to 350°. Grease a 13 x 9-inch baking pan
- 2 cans (21 oz. ea.) cherry pie filling
- 1 box (16.5 oz.) chocolate cake mix
- 1 cup Hellmann's® Real Mayonnaise
- 1 cup water
- 3 eggs
Quick and Easy Pecan Sticky Buns
By cecelia26_
1.Preheat oven to 375°F. Spray 13x9-inch baking pan with cooking spray; set aside
- PAM® Original No-Stick Cooking Spray
- 2 cups firmly packed brown sugar, divided
- 3/4 cup pecan pieces
- 1/2 cup corn syrup
- 3 tablespoons Parkay® Original-stick
- 2 tablespoons evaporated milk
- 1-1/2 teaspoons ground cinnamon
- 1/2 cup Parkay® Original-stick, melted
- 10 gingersnap cookies, ground fine (10 cookies = about 1/2 cup)
- 2 pkgs (13.8 oz each) refrigerated pizza crust dough