Blondie's profile page
Recipes
Chicken à la Grands!®
By Blondie
Bake biscuits as directed on can
- 1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
- 1 (9-oz.) pkg. frozen diced cooked chicken
- 1/4 cup margarine or butter
- 1/3 cup all-purpose flour
- 1 (10 1/2-oz.) can condensed chicken broth
- 1 1/4 cups milk
- 1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
- 1 (4-oz.) can Green Giant® Mushroom Pieces and Stems, drained
- 1 (2-oz.) jar diced pimientos, drained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Chocolate Zucchini Cake
By Blondie
Preheat oven to 350 degrees F (175 degrees C)
- 2 cups flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 4 eggs
- 1 1/2 cups vegetable oil
- 3 cups grated zucchini
- 3/4 cup chopped walnuts
Fried Panko-Dipped Pickle Spears
By Blondie
Heat oil in deep fryer or 12-inch skillet to 375°F
- 4 to 6 cups vegetable oil
- 1 cup all-purpose flour
- 2 teaspoons dry ranch dressing mix (from 1-oz package)
- 4 eggs
- 2 cups Progresso® panko crispy bread crumbs
- 12 crisp pickle spears
Fruit & Cheese Puffs
By Blondie
These little bits really pack a lot of flavor
- 8 ounce can Pillsbury crescent rolls
- 3 teaspoons agave syrup, divided
- 1 egg, slightly beaten
- 1 wheel of Laughing Cow garlic & Herb spreadable cheese wedges
- 5 tablespoons dried cranberries, coarsely chopped
- 5 tablespoons dried apricots, coarsely chopped
- 3 tablespoons sliced almonds
- pepper for garnish
Chicken Stroganoff
By Blondie
This one-skillet chicken dish features a creamy mushroom sauce and a whole lot of flavor
- 2 tble butter
- 1 lb skinless boneless chicken breast halves,cut in strips
- 6 oz sliced mushrooms (about 2 cups)
- 1 medium onion, chopped (about 1/2 cup)
- 1 can condensed cream of chicken soup (regular or fat free)
- 1/2 cup sour cream or plain yogurt
- 4 cups medium egg noodles, cooked and drained
Magic Cookie Bars
By Blondie
Pour melted butter on bottom of 13 x 9 pan
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cup graham cracker crumbs
- 1 cup finely chopped walnuts
- 1 cup (6 oz) semi-sweet chocolate morsals
- 1 1/3 cup flaked coconut
- 1 1/3 cup (15 oz) sweetened condensed milk
Crockpot Beef Stroganoff Recipe
By Blondie
In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese)
- 2 pounds cubed stew meat
- 2 cans Condensed Golden Mushroom Soup
- 1 largish onion diced
- 2-3 -4 tabls of Worcestershire
- 1/2 cup water
- 8 oz of cream cheese
- couple of dashes of Garlic Salt (1 tsp?)
- couple dashes of Hot Paprika
COOL 'N EASY Strawberry Pie
By Blondie
SLICE 1 cup strawberries; refrigerate for later use
- 2 cups fresh strawberries, divided
- 2/3 cup boiling water
- 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
- Ice cubes
- 1/2 cup cold water
- 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
- 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
Super Easy Chicken Pot Pie
By Blondie
1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
- 2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
- 2 tablespoons all-purpose flour
Cheesecake Stuffed Strawberries
By Blondie
1. Rinse strawberries and cut around the top of the strawberry
- 1 lb large strawberries
- 8 oz. cream cheese, softened (can use 1/3 less fat)
- 3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
- 1 tsp vanilla extract
- graham cracker crumbs