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Recipes
Shrimp & Pasta Formaggio
By Blondie
COOK pasta as directed on package, omitting salt
- 1/2 lb. angel hair pasta, uncooked
- 1 Tbsp. olive oil
- 3 cloves garlic, minced
- 1 can (14.5 oz.) Italian-style diced tomatoes, undrained
- 1 pkg. (6 oz.) baby spinach leaves
- 1 lb. frozen cooked cleaned (with tails left on) medium shrimp, thawed
- 1/2 cup whipping cream
- 1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
- 3 Tbsp. KRAFT Grated Parmesan Cheese
Pumpkin Crunch
By Blondie
Combine above ingredients and pour into greased 9×13 pan
- 1 15oz. can pumpkin
- 1 12oz. can evaporated milk
- 1 1/2 C. sugar
- 3 eggs
- 1 1/2 t. cinnamon
- 1 yellow cake mix
- 1 cup melted butter
Strawberry Spinach Salad with Yogurt Poppy Seed Dressing
By Blondie
In small bowl, combine all dressing ingredients; blend well
- DRESSING:
- 4 tsp honey
- 1/2 cup low-fat strawberry yogurt
- 1/2 tsp poppy seed
- SALAD:
- 3 cups torn fresh spinach
- 2 cups sliced strawberries
- 1/4 cup chopped pecans
Bean Bake
By Blondie
Mix all together and bake at 325* for 2 hours
- 1 can B&M baked beans
- 1 can kidney beans, drained
- 1 can butter beans, drained
- 1/3 c brown sugar
- 1/2 c white sugr
- 1 onion, chopped
- 1/4 lb bacon (raw) cut in 1/4 in. slices
- 1/4 lb velveeta cheese, cubed
- 3 tbsp worcestershire sauce
Bacon & Balsamic Green Beans
By Blondie
COOK beans and water in large skillet on medium-high heat 4 min
- 1 lb. fresh green beans, trimmed
- 1/4 cup water
- 1/2 cup halved yellow pepper strips
- 2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
- 10 slices OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces
- 1/3 cup chopped red onions
Chicken-Bacon-Ranch Pizza Sticks
By Blondie
Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray
- 1 can Pillsbury® refrigerated classic pizza crust
- 1/3 cup ranch dressing
- 2 cups shredded cooked chicken breast
- 1/3 cup cooked real bacon pieces (from a jar or package)
- 1/2 cup chopped green onions (8 medium)
- 2 1/2 cups shredded Cheddar-Monterey Jack cheese blend (10 oz)
- Additional ranch dressing for dipping
Flavored Pretzels
By Blondie
put pretzels in large plastic bag
- 1 pkg dry ranch dressing
- 1/2 bottle of Orville Redenbacher's popcorn oil
- 1 tsp cayenne
- 1 tsp lemon pepper
- 1 tsp garlic salt
- 2 bags pretzels
Grilled Bruschetta Chicken
By Blondie
HEAT grill to medium heat
- 4 small boneless skinless chicken breasts (1 lb.)
- 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
- 1 tomato, finely chopped
- 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 1/4 cup chopped fresh basil
Fettuccine Alfredo
By Blondie
MIX cream cheese, Parmesan cheese, milk, butter, white pepper and garlic powder in medium saucepan; cook on low hea...
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1/2 cup KRAFT Grated Parmesan Cheese
- 3/4 cup milk
- 1/4 cup (1/2 stick) butter or margarine
- 1/4 tsp. white pepper
- 1/8 tsp. garlic powder
- 8 oz. fettuccine, cooked, drained
- 1/8 tsp. ground nutmeg
Mozzarella Balls
By Blondie
Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 3 cans (10 ct. each) Pillsbury® refrigerated buttermilk biscuits
- 1 block (8 oz) mozzarella cheese, cut into 30 pieces
- 1 egg
- 1 tablespoon water
- 1 teaspoon dried basil leaves
- 1 cup marinara sauce