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Recipes
California Creamy Potatoes
By Blondie
HEAT oven to 350ºF. MIX first 3 ingredients in large bowl
- 1-1/2 cups KNUDSEN Sour Cream
- 1 can (10-3/4 oz.) condensed cream of potato soup
- 2 cloves garlic, minced
- 2-1/2 lb. red potatoes (about 8), very thinly sliced
- 1 cup shredded CRACKER BARREL Vermont Sharp-White Cheddar Cheese
- 2 Tbsp. chopped fresh chives
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
Meat Loaf
By Blondie
Preheat oven to 350 degrees
- 2 lbs ground beef
- 1 envelope dry onion soup mix
- 2 large eggs, beaten
- 2 tble water
- 1 1/2 cups ketchup, divided
- 2 pieces soft sandwich bread, crumbled
- 2 tsp dried parsley
- 1 can (3 oz) french fried onions
Triple-Berry Cobbler
By Blondie
HEAT oven to 350ºF. COMBINE berries in 2-qt
- 4 cups assorted fresh berries (blueberries, raspberries, sliced strawberries)
- 1/4 cup sugar, divided
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1/2 cup water, divided
- 1 cup baking mix
- 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 tsp. ground cinnamon
- 3/4 cup thawed COOL WHIP Whipped Topping
Grilled "Cola-Q" Chicken
By Blondie
HEAT grill for indirect grilling: Light one side of grill, leaving other side unlit
- 1 cup cola
- 1/2 cup KRAFT Original Barbecue Sauce
- 2 Tbsp. hot pepper sauce
- 1 whole broiler-fryer chicken (3 lb.)
SPINACH STRAWBERRY SALAD
By Blondie
In a tightly covered jar or container, shake all the dressing ing
- HONEY DIJON DRESSING:
- 2 tble oil
- 2 tble honey
- 2 tble orange juice
- 1 tble cider vinegar or white vinegar
- 1 tsp poppy seed, if desired
- 2 tsp dijon mustard
- SALAD:
- 1 small jicama
- 2 kiwifruit
- 1/2 pint (1 cup) fresh strawberries
- 8 cups ready-to-eat spinach (from 9 or 10-oz bag)
Warm Triple-Chocolate Pudding Cake
By Blondie
HEAT oven to 350°F. PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cook...
- 1 pkg. (2-layer size) devil's food cake mix
- 2 pkg. (3.9 oz. each) JELL-O Chocolate Fudge Flavor Instant Pudding
- 1/3 cup sugar
- 2 cups cold milk
- 1-1/4 cups water
- 3 cups JET-PUFFED Miniature Marshmallows
- 3 oz. BAKER'S Semi-Sweet Chocolate
Gingerbread-Turtle Thumbprint Cookies
By Blondie
Heat oven to 350°F. In large bowl, break up cookie dough
- 1 roll (30 oz) Pillsbury® refrigerated gingerbread cookies
- 2/3 cup all-purpose flour
- 2 egg whites, beaten
- 2 cups finely chopped walnuts
- 1 cup dulce de leche or caramel dessert topping
- 1 cup semisweet chocolate chips
Slow-Cooker Rustic French Onion Soup
By Blondie
Spray 6- to 7-quart slow cooker with cooking spray
- 6 large onions, cut in half, then thinly sliced (14 cups)
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon dried thyme leaves
- 5 tablespoons all-purpose flour
- 3/4 cup dry sherry
- 1/4 cup water
- 1 carton (32 oz) Progresso® beef-flavored broth (4 cups)
- 20 slices (1/2 inch thick) baguette (about 10 oz)
- 6 oz Gruyère cheese, shredded (1 1/2 cups)
- Fresh thyme leaves, if desired
Lime Jello/Cottage Cheese/Pineapple Salad
By Blondie
Dissolve jello in 1 cup hot water
- 1 large pkg lime jello
- 8 oz. sour cream
- 1 big container cottage cheese
- 1 can drained crushed pineapple