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Recipes
Baked Mozzarella Sticks
By Blondie
Position rack in upper third of oven and preheat it to 350° F
- 1-12 oz package reduced-fat mozzarella string cheese
- 1 egg
- 1 tsp italian seasoning
- 8 tble Panko bread crumbs
- 1/2 cup prepared marinara sauce, warned
- cooking spray
Rainbow Layer Cake
By Blondie
HEAT oven to 350ºF. GREASE and flour 2 (9-inch) round pans; cover bottoms with parchment
- 2 pkg. (2-layer size each) white cake mixes, divided
- 3 Tbsp. (1/2 of 3-oz. pkg.) each JELL-O Raspberry Flavor Gelatin, Orange Flavor Gelatin, Lime Flavor Gelatin and Berry Blue Flavor Gelatin
- 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2/3 cup powdered sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Cool Mint Oreo Cookie Balls
By Blondie
Mix cream cheese and cookie crumbs until well blended Shape in 1 in balls; place in single layer in shallow pan
- 6 oz 3/4 of 8 oz pkg) cream cheese, softened
- 1 pkg (15.25 oz) Oreo cool mint creme cookies, finely crushed (about 4 cups)
- 2 pkg (6 squares each) Bakers white chocolate, melted
- 6 drops green food coloring
- 2 tbsp chocolate sprinkles
White Choco-Berry Bread Pudding
By Blondie
HEAT oven to 350°F. TOSS bread with margarine; spread onto bottom of 13x9-inch baking dish sprayed with cooking s...
- 1 French bread baguette (1 lb.), cut into 1/2-inch cubes
- 1/4 cup margarine or butter, melted
- 1-1/2 cups frozen red raspberries, thawed, drained
- 1 cup BAKER'S Premium White Chocolate Morsels
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 1-1/4 qt. (5 cups) cold milk
- 3 eggs
- 1/2 cup PLANTERS Slivered Almonds
Easy Cake-Mix Banana Bread
By Blondie
1 Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans
- 1 box Betty Crocker® cake mix (choose cake mix flavor from recipe variations below)
- 1/3 cup oil
- 3 eggs
- 1 1/2 cups mashed bananas (3 to 4 medium)
- Additional ingredients as required for variations below
NILLA-Banana Cookie Balls
By Blondie
MIX cream cheese, cookie crumbs and bananas until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 60 NILLA Wafers, finely crushed (about 2 cups)
- 1/3 cup mashed ripe bananas
- 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
- 8 drops yellow food coloring
- 1/3 cup finely chopped PLANTERS Pecans
- 2 oz. BAKER'S Semi-Sweet Chocolate, melted
Slow Cooker Easy Italian Sausage Vegetable Soup
By Blondie
Cook sausage in large skillet until no longer pink, stirring frequently
- 1/2 lb. bulk Italian pork sausage
- 1 cup sliced fresh carrots
- 1 large baking potato, peeled, cut into 1/2-inch cubes
- 1 garlic clove, minced
- 2 (14-oz.) cans beef broth
- 1 (15-oz.) can garbanzo beans or Chick Peas, drained
- 1 (14.5-oz.) can pasta-style chunky tomatoes, undrained
- 1 1/2 cups water
- 1/2 teaspoon dried Italian seasoning
- 1 bay leaf
- 1 cup julienne-cut (2x1/8x1/8-inch) zucchini
- 1/4 cup grated fresh Parmesan cheese, if desired
Texas Caviar
By Blondie
In a small saucepan, bring oil, vinegar and sugar to a boil
- 1 1/2 cups sweet corn
- 1 can black-eyed peas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup diced celery
- 1 cup diced green pepper
- 1 cup diced green onion
- 1/4 cup vegetable oil
- 1/2 cup red wine vinegar
- 1/4 cup sugar
Balsamic-Glazed Carrots
By Blondie
COOK carrots in boiling water in large saucepan on medium heat 4 to 6 min
- 10 carrots (1-1/4 lb.), peeled, quartered lengthwise
- 1/4 cup KRAFT Balsamic Vinaigrette Dressing
- 3 Tbsp. brown sugar
- 1 Tbsp. butter
- 1 Tbsp. finely chopped fresh parsley
Slow-Cooker Cheese-Stuffed Meatballs
By Blondie
1 In large bowl, mix beef, bread crumbs, Parmesan cheese, salt, basil, pepper, Worcestershire sauce and eggs
- 2 lb lean (at least 80%) ground beef
- 1/2 cup Progresso® Italian style bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon crushed dried basil leaves
- 1/4 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 eggs
- 8 oz small fresh mozzarella balls
- 3 tablespoons olive oil
- 2 jars (25 oz each) tomato pasta sauce
- 12 oz uncooked spaghetti