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Recipes
Stuffed Peppers
By Blondie
Cook green peppers in microwave, covered on high for 2-3 min
- 1 lb ground beef
- 1/2 c minute rice
- 1 tsp pepper
- 2 tble minced onion
- 1 egg
- 1 can tomato soup
- 1 can tomato sauce
- 1/4 c water
Saucy Mexican Chicken
By Blondie
COOK chicken in nonstick skillet on medium-high heat 4 min
- 4 small boneless skinless chicken breasts (1 lb.)
- 1 cup TACO BELL® Thick & Chunky Salsa
- 1 can (15 oz.) black beans, undrained
- 1 cup KRAFT 2% Milk Shredded Cheddar Cheese
Filled Doughnuts using Grands
By Blondie
1 cup marshmallow fluff Heat oil in a fryer or heavy pot to 375 degrees
- 1 (8 count) refrigerated tube of dinner rolls, big/jumbo size
- 4 cups Oil for frying
- 1 cup marshmallow fluff
- 4 oz cream cheese, room temp
- 1 1/4 cups powdered sugar; divided
- 1/2 cup bittersweet chocolate chips
- 1/4 cup milk
- 2 sheets of graham crackers; coarsely crushed
- to fill doughnuts you'll need a disposable frosting bag fitted with a round tip.
Chicken Crunch
By Blondie
This extra-crunchy, oven-fried chicken is a favorite of both kids and adults - its secret ingredient is herb-seaso...
- 1 1 to 400°F. 1/3 1/4 to 400°F. Place the flour onto a plate. Place the stuffing onto a plate. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.
- 2 2 2 Coat the chicken with the flour. Dip the chicken into the soup mixture. Coat the chicken with the stuffing. Place the chicken onto a baking sheet. Drizzle with the butter.
- 3 3 20 Bake for 20 minutes or until the chicken is cooked through.
- 4 4 1-quart Heat the remaining soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the chicken.
Slow Cooker Rosemary-Garlic Beef Roast
By Blondie
In small bowl, mix oil and Worcestershire sauce; brush over beef roast
- 1 tablespoon olive or vegetable oil
- 1 teaspoon Worcestershire sauce
- 5 - to 6-lb beef boneless sirloin tip roast
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1 medium onion, sliced
- 1 cup Progresso® beef flavored broth (from 32-oz carton)
- 3 tablespoons chili sauce
- 1/3 cup all-purpose flour
Caesar Parmesan Pork Chops Pasta Skillet
By Blondie
COOK pasta in large saucepan as directed on package, omitting salt
- 1 cup penne pasta, uncooked
- 2 bone-in pork chops (3/4 lb.), 1/2 inch thick
- 1/4 cup KRAFT Classic Caesar Dressing, divided
- 1/2 cup KRAFT Shredded Parmesan Cheese, divided
- 1 cup tightly packed baby spinach leaves
- 2 cloves garlic, minced
- 1/2 cup halved cherry tomatoes
Easy Crescent Taco Bake
By Blondie
Heat oven to 375°F. Unroll dough; separate into 8 triangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 lb lean (at least 80%) ground beef
- 3/4 cup Old El Paso® Thick 'n Chunky salsa
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
- 1 cup shredded Cheddar cheese (4 oz)
- Shredded lettuce, as desired
- Diced tomato, as desired
Cheesy Bacon Bites
By Blondie
Preheat the oven to 375 degrees
- 2 packages of cream cheese, softened
- 1-2 tbsp chopped onion
- 1/2 cup cooked bacon, chopped
- A few dashes of cracked black pepper
- 2 rolls of Pillsbury Crescents
Scalloped Potatoes
By Blondie
HEAT oven to 400ºF. COOK first 3 ingredients in saucepan on medium heat until cream cheese spread is melted and m...
- 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
- 2 cups fat-free reduced-sodium chicken broth
- 1 cup milk
- 10 slices OSCAR MAYER Bacon, cooked, crumbled and divided
- 4-1/2 lb. Yukon gold potatoes (about 12), cut into 1/4-inch-thick slices
- 1 onion, thinly sliced
- 1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
White Chocolate Cranberry Cookies
By Blondie
2 cups dried cranberries; or a mixture of dried cranberries and toasted chopped walnuts or pecans Preheat the oven...
- 1 cup (16 tablespoons) butter
- 3/4 cup sugar
- grated peel of 1 medium to large orange or 1/2 tsp orange extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large egg
- 1 1/2 cups flour
- 2 cups dried cranberries; or a mixture of dried cranberries and toasted chopped walnuts or pecans
- 1 cup white chocolate chips