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Recipes

White Chocolate Raspberry Pie

White Chocolate Raspberry Pie

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Step 1.Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate

  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 5 oz white chocolate baking squares
  • 3 tablespoons milk
  • 5 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 to 1 teaspoon grated orange peel
  • 1 cup whipping cream, whipped
  • 3 cups fresh raspberries
4.3/5 (12 Votes)

Almond Joy Oatmeal Cookies

Almond Joy Oatmeal Cookies

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1.In a mixing bowl cream butter and brown sugar until light and fluffy

  • 1 cup 1 cup Land O Lakes® Butter
  • 1 3/4 cups 1 3/4 cups packed light brown sugar
  • 3 3 eggs
  • 2 tsp 2 tsp vanilla extract
  • 1 1/3 cups 1 1/3 cups all-purpose flour
  • 1/2 cup 1/2 cup HERSHEY’®S Cocoa
  • 2 tsp 2 tsp baking soda
  • Dash Dash of salt
  • 1/2 cup 1/2 cup water
  • 3 cups 3 cups rolled oats
  • 1 1/2 cups 1 1/2 cups HERSHEY’®S Semi-Sweet or Milk Chocolate Chips
  • 1 cup 1 cup MOUNDS® Sweetened Coconut Flakes
  • 1 cup 1 cup coarsely chopped almonds
  • Almond Joy® Pieces (around 1 bag depending how many you'd like to top the cookies with)
  • 1 cup 1 cup MOUNDS® Sweetened Coconut Flakes
4.5/5 (11 Votes)

Slow Cooker Cheeseburger Soup

Slow Cooker Cheeseburger Soup

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1.Preheat olive oil in a large skillet over medium-high heat

  • 1 tablespoon olive oil
  • 3 medium garlic cloves, minced
  • 1 medium onion, chopped
  • 3 medium celery ribs, chopped
  • 1 pound ground beef
  • 2 tablespoons all-purpose flour
  • 3 cups canned chicken broth, divided
  • 1 (12 ounce) can evaporated milk (I used low-fat)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoons Worchestershire sauce
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 8 ounces cubed cheese (I used Velveeta)
  • additional cheese for topping, if desired
4.4/5 (18 Votes)

CHOCOLATE CHEESECAKE TUNNEL CAKE

CHOCOLATE CHEESECAKE TUNNEL CAKE

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1.Preheat oven to 350 degrees

  • For the cake:
  • 1 Chocolate Fudge cake mix with pudding in the mix
  • 1 cup sour cream
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 4 large eggs
  • For the filling:
  • 8 oz. cream cheese, softened
  • 1 egg
  • 2/3 c. sugar
  • 1 tsp. vanilla extract
  • 1 cup semisweet or milk chocolate chips
  • For the glaze:
  • 1/2 cup semisweet or milk chocolate chips
  • 2 T. heavy cream
4.5/5 (25 Votes)

Honey Apple Salad

Honey Apple Salad

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Combine sour cream, cinnamon and honey in large bowl; mix well

  • 1/2 cup sour cream
  • 1/8 teaspoon ground cinnamon
  • 2 teaspoons honey
  • 2 medium (2 cups ) apples, cored, coarsely chopped
  • 1/2 cup seedless red grapes
  • 1/4 cup sliced 1/4-inch celery
  • 2 tablespoons raisins
4.4/5 (21 Votes)

Blissful Biscoff Pumpkin Bars

Blissful Biscoff Pumpkin Bars

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Preheat oven to 350F. Crust: In a large bowl, combine both flours, oats, sugar, butter, baking soda, and salt

  • Bottom Crust:
  • 1 1/2 cups all purpose flour
  • 1 cup quick cooking oats
  • 1/2 cup light brown sugar, packed
  • 3/4 cup softened butter
  • 1/2 tsp baking soda
  • Dash of salt
  • 1/2 cup pecans, diced
  • Crumb Topping:
  • 1 cup of the above crust mixture
  • 1 cup crushed Biscoff cookies
  • 1 tsp ground cinnamon
  • Filling:
  • 4 eggs
  • 1 1/3 cups white sugar
  • 1/2 cup melted butter
  • 1/8 cup oil
  • 2 cups pure pumpkin puree (not pie filling)
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • Dash of salt
  • 1 tsp baking soda
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
4.6/5 (20 Votes)

Cherry-Caramel Sticky Buns

Cherry-Caramel Sticky Buns

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So quick and easy! These yummy sticky buns with cherries, caramel and chopped pecans are perfect for a sweet breakf...

  • 1/2 (4.5-ounce) package Werther‘s Original Baking Caramels, unwrapped
  • 3 tablespoons milk
  • 1 (30-ounce) can cherry pie filling, drained
  • 1/2 cup pecans, chopped
  • 1 (10-count) package refrigerated buttermilk biscuits
  • 2 tablespoons butter, melted
4.5/5 (17 Votes)

Grands! Jr. BBQ Beef and Bean Cups

Grands! Jr. BBQ Beef and Bean Cups

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1. Heat oven to 375°F. In medium bowl, mix cooked beef and baked beans

  • 1/2 lb ground beef, cooked, drained
  • 1 1/4 cups southern pit barbecue baked beans (from 22-oz can)
  • 1 can (12 oz) Pillsbury® Grands!® Jr. Homestyle or Golden Layers® refrigerated buttermilk biscuits
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • Sliced tiny dill pickles
4.6/5 (13 Votes)

Baked Maple Chicken With Wild Rice And Bartlett Pears

Baked Maple Chicken With Wild Rice And Bartlett Pears

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Preheat oven to 400°F. Place chicken in a roasting pan or on a rimmed baking sheet

  • 1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sea salt, divided
  • 1 tablespoon maple syrup
  • 1 small onion, chopped
  • 1 rib celery, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 1/2 cup brown and wild rice mix
  • 3 cups low-sodium chicken broth
  • 2 organic Bartlett pears, peeled, cored and chopped
  • 1 teaspoon chopped fresh thyme leaves
4.6/5 (10 Votes)

Pumpkin Orange Cake Roll

Pumpkin Orange Cake Roll

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PREHEAT oven to 350°F. Line a 15x10-inch jelly-roll pan with foil

  • 1 package (16 oz.) angel food cake mix
  • 2 1/2 teaspoons grated orange peel, divided
  • 1 1/4 cups LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar, plus extra for sprinkling
  • 2 tablespoons Red Currant Jelly or Orange Marmalade, optional
4.7/5 (11 Votes)