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Recipes
Pork Chops
By Blondie
Preheat over to 350. Rinse pork chops, pat dry and season with garlic powder and seasoning salt to taste
- 6 pork chops
- 1 tsp garlic powder
- 1 tsp seasoning salt
- 2 eggs, beaten
- 1/4 cup flour
- 2 cups italian style breadcrumbs
- 4 tble olive oil
- 1 (103/4 oz) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/3 cup white wine
Toasting Almonds
By Blondie
Place 2 tsp sliced almonds and 1 tsp margarine in 6-oz custard cup
- 2 tsp sliced almonds
- 1 tsp margarine
Sticky Buns
By Blondie
- 18 frozen dinner rolls
- 3 1/2 oz pkg cook & serve butterscotch pudding mix
- 1/2 cup melted butter
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1/2 cup chopped nuts (optional)
Quick Crescent Pecan Pie Bars
By Blondie
Heat oven to 350°F. If using crescent rolls: Unroll dough; separate dough into 2 long rectangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/2 cup chopped pecans
- 1/2 cup sugar
- 1/2 cup corn syrup
- 1 tablespoon butter or margarine, melted
- 1/2 teaspoon vanilla
- 1 egg, beaten
Strawberry Pretzel Squares
By Blondie
HEAT oven to 350°F. MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan
- 2 cups finely crushed pretzels
- 1/2 cup sugar, divided
- 2/3 cup butter or margarine, melted
- 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 2 Tbsp. milk
- 1 cup thawed COOL WHIP Whipped Topping
- 2 cups boiling water
- 1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
- 1-1/2 cups cold water
- 4 cups fresh strawberries, sliced
Rhubarb-Strawberry Tart
By Blondie
Heat oven to 375°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Fi...
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 eggs
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon almond extract
- 3 cups coarsely sliced fresh rhubarb
- 2 cups sliced fresh strawberries
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter or margarine, cut into pieces
Balsamic Chicken and Vegetables
By Blondie
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper
- 1/4 cup italian salad dressing
- 2 tble balsamic vinegar
- 1 tble honey
- 1/8 tsp crushed red pepper
- 2 tble olive oil
- 1 pound chicken breast tenderloins
- 10 ounces fresh asparagus, trimmed and cut into 2-in pieces, or one 10-oz package frozen cut asparagus, thawed and well drained
- 1 cup shredded carrots
- 1 small tomato, seeded and chopped
Strawberry Margarita Squares
By Blondie
MIX pretzel crumbs and butter in 13x9-inch pan; press onto bottom of pan
- 1-1/4 cups crushed pretzels
- 1/4 cup butter or margarine, melted
- 1 can (14 oz.) sweetened condensed milk
- 1 cup pureed strawberries
- 1/2 cup lime juice
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1 cup sliced fresh strawberries
BANANA BREAD
By Blondie
Preheat oven to 350 degrees F (175 degrees C)
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 3/4 cup honey
- 2 eggs, beaten
- 3 mashed overripe bananas
Angel Food Pineapple Fluff
By Blondie
Once it's all mixed up,grease and simply pour it into a 9 x 13 cake pan & bake 350 for 30 minutes
- Take a box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), & combine it with a 20 ounce can of crushed pineapple in its own juice.
- (No need to use a mixer, just stir it with a spoon) When you do this, something magical happens.
- The mixture starts to froth & it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes.