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CRANBERRY ALMOND BLONDIES

CRANBERRY ALMOND BLONDIES

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Heat the oven to 350 degrees

  • 1/3 cup butter
  • 3/4 cup white vanilla chips
  • 2 eggs
  • 2/3 cup sugar
  • 1 teaspoon almond extract
  • 2/3 cup all purpose flour , plus 1 tablespoon
  • 1/8 teaspoon salt
  • 1/3 cup Daisy Brand Sour Cream
  • 1/2 cup chopped sweetened dried cranberries
4.6/5 (9 Votes)

EASY-CHEESEBURGER-RING

EASY-CHEESEBURGER-RING

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Preheat oven to 350 degrees

  • 1 pound ground beef
  • 1 onion, chopped
  • 3 tablespoons ketchup
  • 2 tablespoons mustard
  • 1 cup Cheddar cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (8-ounce) cans refrigerated crescent rolls
4.3/5 (18 Votes)

Calgary Nanaimo Bars

Calgary Nanaimo Bars

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•Line an 8-in.-square baking pan with foil, letting ends extend over sides by 1 in

  • FILLING:
  • 1/4 cup sugar
  • 1/4 cup baking cocoa
  • 3/4 cup butter, cubed
  • 2 eggs, beaten
  • 2 cups graham cracker crumbs
  • 1 cup flaked coconut
  • 1/2 cup chopped almonds, optional
  • 2 cups confectioners' sugar
  • 2 tablespoons instant vanilla pudding mix
  • 1/4 cup butter, melted
  • 3 tablespoons 2% milk
  • GLAZE:
  • 3 ounces semisweet chocolate, chopped
  • 1 tablespoon butter
4.7/5 (12 Votes)

Chocolate and Coconut Pecan Custard Pie

Chocolate and Coconut Pecan Custard Pie

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Step 1.Heat oven to 350°F

  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 1 can Pillsbury® Creamy Supreme® Coconut Pecan Frosting
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 3 eggs
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup shredded sweetened coconut
4.6/5 (15 Votes)

Red Velvet Angel Food Cupcakes with Whipped Cheesecake Frosting

Red Velvet Angel Food Cupcakes with Whipped Cheesecake Frosting

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1.Preheat your oven to 350 degrees F

  • Cupcakes:
  • 2 Tbsp. unsweetened cocoa powder
  • 1 box Angel Food cake mix (I used Betty Crocker)
  • 1 1/4 cup cold water
  • 2 tsp red food coloring (or more if you want a deeper red)
  • Frosting:
  • 1 1/2 cup whipping cream
  • 1/2 cup milk (I used skim)
  • 1/2 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 1 (3.5 oz) package instant cheesecake pudding
0/5 (0 Votes)

Reese's Chocolate Shortbread Bars

Reese's Chocolate Shortbread Bars

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1. Preheat oven to 350 degrees

  • 2 sticks butter (cold)
  • 1 cup sugar
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup cocoa powder
  • 3-5 tablespoons water
  • 1 cup semi-sweet or milk chocolate chips
  • 1 cup Reese's peanut butter chips
  • 10-12 Reese's peanut butter cups (chopped)
4.5/5 (22 Votes)

Aloha Oatmeal Cookies

Aloha Oatmeal Cookies

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1.HEAT oven to 350°F. Coat baking sheets with no-stick cooking spray

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/4 cups firmly packed brown sugar
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1 tablespoon grated fresh orange peel
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange or lemon extract
  • 3 cups quick rolled oats
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 (8 oz.) can crushed pineapple in natural juice, well-drained
  • 1 cup flaked coconut
  • 1 cup chopped macadamia nuts
4.7/5 (10 Votes)

Chili Relleno Bake

Chili Relleno Bake

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1. Heat oven to 350° F. Grease 1 1/2-quart baking dish

  • 1 cup buttermilk
  • 4 Crystal Farms® Grade AA eggs
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon garlic salt
  • 3-4 drops hot pepper sauce
  • 2 cups (8 ounces) Crystal Farms® Finely Shredded Mexican Style 3 Cheese Blend
  • 1 cup (4 ounce) Crystal Farms® Finely Shredded Cheddar Cheese
  • 3 (4 ounce) cans whole green chiles, well-drained
  • Salsa
4.5/5 (12 Votes)

Cranberry Orange Sauced Sweet Potatoes

Cranberry Orange Sauced Sweet Potatoes

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1. HEAT oven to 400ºF. 2

  • 6 medium sweet potatoes
  • OR 6 medium yams
  • 1/4 cup Crisco® All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • OR 1/4 cup Crisco® Pure Vegetable Oil
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup fresh orange juice
  • 1/4 cup water
  • 1 1/4 cups fresh cranberries, rinsed
  • 1/2 teaspoon cornstarch mixed with 2 tablespoons cold water
4.3/5 (4 Votes)

Peanut Butter Cup Bars

Peanut Butter Cup Bars

By

HEAT oven to 350°F. Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray

  • BASE
  • 1 (15.5 oz.) package Pillsbury® Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3 tablespoons water
  • 1 large egg
  • FILLING
  • 1 1/2 cups Jif® Creamy Peanut Butter
  • 1 1/2 cups powdered sugar
  • TOPPING
  • 2 cups (12 oz. pkg.) semi-sweet or milk chocolate chips
  • 1/4 cup Jif® Creamy Peanut Butter
  • 1/4 cup chopped dry roasted peanuts
  • 1 (1.63 oz.) package (1/3 cup) candy coated peanut butter pieces
4.5/5 (17 Votes)