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Recipes
Philly Cheesesteak Panini
By Blondie
On cutting board, carefully unroll dough
- 1 can Pillsbury® refrigerated crusty French or country Italian loaf
- 1/2 lb thinly sliced cooked deli roast beef
- 1 tablespoon olive or vegetable oil
- 1 green bell pepper, cut into thin bite-size strips (1 cup)
- 1 medium onion, cut into thin bite-size strips (1 cup)
- 4 slices (2/3 oz each) American cheese
Pecan Crusted Fish
By Blondie
1. Whisk egg and water together in a large dish
- 1 egg
- 2 tble water
- 4 haddock or cod fillets (6 oz each)
- 1/2 cup whole wheat flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup pecans, chopped finely
- 1 tble extra-virgin olive oil
Rhubarb Custard Pie
By Blondie
Make pastry for two-crust pie of desired
- for 9" pie pan
- beat slightly 3 eggs
- add 3 tbsp milk
- mix and stir in 2 cups sugar
- 1/4 cup flour
- 3/4 tsp nutmeg
- Mix in 4 cups cup-up rhubarb
- for 8" pie pan
- beat slightly 2 eggs
- add 2 tbsp milk
- mix and stir in 1 1/2 cups sugar
- 3 tbsp flour
- 1/2 tsp nutmeg
- mix in 3 cups rhubarb
Grands!® Pepperoni Pizza Bake
By Blondie
1 CUT each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuits
- 1 can (8 oz) pizza sauce
- 2 cups finely shredded mozzarella cheese (8 oz)
- 16 slices pepperoni (1 1/2 inch)
OREO-Raspberry Cookie Balls
By Blondie
MIX first 4 ingredients until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 36 OREO Cookies, finely crushed
- 1/4 cup raspberry jam
- 1/4 cup chopped dried cranberries
- 1 oz. BAKER'S White Chocolate, melted
- 2 drops red food coloring
- 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
Dilled Shrimp Salad
By Blondie
MIX first 4 ingredients in medium bowl
- 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 2 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 2 tsp. GREY POUPON Dijon Mustard
- 1/2 tsp. dill weed
- 1 lb. cooked cleaned shrimp, chopped
- 1/2 cup chopped cucumbers
- 2 green onions, thinly sliced
- 4 large Boston lettuce leaves
- 1 lemon, cut into 4 wedges
Mexican Breakfast Casserole
By Blondie
1 package (1 oz) Old El Paso® taco seasoning mix Heat oven to 350°F
- 1 bag (20 oz) refrigerated cooked shredded hash brown potatoes
- 1 package (1 oz) Old El Paso® taco seasoning mix
- 1 lb bulk turkey or pork breakfast sausage
- 1 medium onion, chopped (1/2 cup)
- 12 eggs
- 2 cups shredded Cheddar cheese (8 oz)
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 cups (from 16-oz jar) Old El Paso® Thick 'n Chunky medium salsa
Chicken Enchilada Crescent Bake
By Blondie
1 In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce
- 2 cups shredded cooked chicken
- 1 can (10 oz) red enchilada sauce
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 1/4 cups shredded Mexican cheese blend (5 oz)
TaraLee
By Blondie
Everyone can make Cheesecake… in a jar… in the microwave!!! Combine crust ingredients and pat into a 9×13 pa...
- Crust:
- 3 cups crushed pretzels
- 1/2 cup melted butter
- 1/4 cup plus 2 Tablespoons brown sugar
- Filling:
- 2 – 8 oz cream cheese, softened
- 2/3 cup white sugar
- 16 oz whipped topping
- Topping:
- 1 to 2 cans strawberry pie filling (or any favorite pie filling of choice)
South-of-the-Border Snapper
By Blondie
MIX all ingredients except fish until well blended
- 1 env. GOOD SEASONS Zesty Italian Dressing Mix
- 1/4 cup lime juice
- 1/4 cup oil
- 3 Tbsp. tequila
- 2 Tbsp. chopped cilantro
- 1/8 tsp. ground red pepper (cayenne)
- 1 lb. red snapper