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Recipes
No-Bake Raspberry-Lemon Bars
By Blondie
RESERVE 20 raspberries for garnish; refrigerate until ready to use
- 2 pkg. (6 oz. each) fresh raspberries (about 2-1/2 cups), divided
- 6 NABISCO Grahams, crushed (about 1 cup)
- 2 Tbsp. butter or margarine, melted
- 2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 1 Tbsp. lemon juice
Italian Panini
By Blondie
On cutting board, carefully unroll dough
- 1 can Pillsbury® refrigerated crusty French or country Italian loaf
- 1/4 cup chopped green or ripe olives
- 4 slices (3/4 oz each) sliced provolone cheese, cut in half
- 6 oz thinly sliced salami
- 1/2 cup roasted red bell peppers (from a jar), well drained, cut into small strips
Strawberry Upside Down Cake
By Blondie
Pour strawberries in 9x13 cake pan Sprinkle Strawberry Jello on top Add min
- 2 CUPS FRESH STRAWBERRIES CRUSHED
- 1 (6 OZ PACKAGE STRAWBERRY JELLO
- 3 CUPS MINIATURE MARSHMELLOWS
- 1 PACKAGE YELLOW CAKE MIX
Tracey Harrelson
By Blondie
My Mom used to make these a lot when I was growing up, and I loved them
- 2/3 c. butter, softened
- 1 c. granulated sugar
- 4 c. quick cooking oats
- 1/2 c. light corn syrup
- 3 tsp. vanilla extract
- dash of salt
- 2/3 c. crunchy peanut butter
- 1 c. (6 oz.) semi-sweet chocolate chips
Crescent-Wrapped Baby Cheeses
By Blondie
Heat oven to 350°F. Unroll dough onto work surface
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet or Pillsbury® refrigerated crescent dinner rolls
- 6 to 8 baby cheeses with red wax coating
- 1 cup real maple or maple-flavored syrup
- 1/2 cup pecan halves
- Dash nutmeg, if desired
Pull-Apart Coffee Cake
By Blondie
1 Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper
- 1 can (12 oz) Pillsbury® Grands!® Jr™ Golden Layers® refrigerated buttermilk biscuits
- 1/4 cup sugar
- 1/4 cup golden or dark raisins
- 1/4 cup chopped walnuts, almonds or pine nuts
- 2 teaspoons grated lemon peel
- 2 tablespoons butter or margarine, melted
Slow Cooker Parmesan Basil Pork Roast
By Blondie
Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 3 lb boneless pork shoulder
- 3 cloves garlic, finely chopped
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
- 1/4 cup dry white wine
- 1/4 cup all-purpose flour
- 1/3 cup shredded Parmesan or Asiago cheese
- Hot cooked fettuccine or linguine, if desired
- Additional shredded Parmesan or Asiago cheese
- Chopped fresh basil leaves or parsley
Marinated Mushrooms
By Blondie
Put all in corckpot and let simmer, takes about 3 hours
- 1 stick butter
- 1 packet of Zesty italian salad dressing
- Whole mushrooms (16 oz)
Beef Taco Salad
By Blondie
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring ...
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
- 8 cups mixed salad greens torn into bite-sized pieces
- 2 cups tortilla chips
- Chopped tomato
- Sliced green onion
- Shredded Cheddar cheese
- Sliced pitted ripe olives
Cheese Stuffed Mini Meat Loaves
By Blondie
Heat oven to 350°F. In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 ...
- 1/2 cup Progresso® Italian style panko crispy bread crumbs
- 1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- 2 sticks (1 oz each) string cheese*
- 1 lb extra-lean (at least 93%) ground beef
- 1 egg
- 1/4 cup sliced green onions (4 medium)