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Recipes

California Club Pasta Salad

California Club Pasta Salad

By

MIX ranch dressing and MIRACLE WHIP until blended

  • 1/2 cup KRAFT Lite Ranch Dressing
  • 1/4 cup MIRACLE WHIP Light Dressing
  • 2 cups rotini pasta, cooked, cooled
  • 1 cup coarsely chopped romaine lettuce
  • 1 avocado, chopped
  • 1/2 cup chopped plum tomatoes
  • 4 slices cooked OSCAR MAYER Bacon, crumbled
4.5/5 (13 Votes)

Smothered Pork Chops (Tyler Florence)

Smothered Pork Chops (Tyler Florence)

By

Directions Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; ...

  • 1/2 cup all-purpose flour
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 pork chops, 3/4-inch thick, bone-in
  • 1/4 cup olive oil
  • 1 cup chicken broth
  • 1/2 cup buttermilk
  • Chopped fresh flat-leaf parsley, for garnish
4.3/5 (13 Votes)

Spicy Creamed Corn

Spicy Creamed Corn

By

This is creamed corn turned up a notch!

  • 1 package (3 oz.) cream cheese, cubed
  • 1 can (15 1/4 oz.) whole kernel corn
  • 1 can (4 oz.) chopped green chilies
  • 1/4 cup sliced green onions
  • 1/4 cup chopped sweet red pepper
  • 1 teaspoon salt
  • 1 tablespoon sugar
0/5 (0 Votes)

PHILADELPHIA Mini Cheesecakes

PHILADELPHIA Mini Cheesecakes

By

You could absolutely substitute cool whip for the whipping cream, and/or pie filling for fresh fruit! Additionally

  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 3/4 cup plus 2 Tbsp. sugar, divided
  • 3 Tbsp. butter or margarine, melted
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 tsp. vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 Tbsp. lemon zest
4.5/5 (29 Votes)

Molten Chocolate Cakes

Molten Chocolate Cakes

By

HEAT oven to 425°F. BUTTER 4 small custard cups; place on baking sheet

  • 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 Tbsp. flour
  • 1/2 cup thawed COOL WHIP Whipped Topping
4.5/5 (22 Votes)

Philly Cheese and Ground Beef Casserole

Philly Cheese and Ground Beef Casserole

By

Bring the fabulous flavor of Philly cheese steak sandwiches to a comforting casserole!

  • 1 1/2 lbs. lean ground beef
  • 8 oz. sliced mushrooms
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 slices provel cheese (I just mixed shredded American, Swiss and Provelone)
  • 2 teaspoons butter
  • 2 large onions, halved and sliced
  • 2 bell peppers, cut into strips (I used one red, one yellow)
  • 2 cloves garlic, finely chopped
  • 1 can (16.3 oz.) Pillsbury Grands Homestyle original biscuits
4.6/5 (7 Votes)

Chili Chicken and Vegetable Soup

Chili Chicken and Vegetable Soup

By

This is like chicken vegetable soup with a little kick!

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 10 oz. fresh, trimmed green beans
  • One 32 oz. container (4 cups) chicken broth
  • 1 teaspoon green Tobasco sauce (optional)
  • 2 baking potatoes, peeled and chopped
  • One 16 oz. bag frozen corn kernels
  • 2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
  • Sour cream, for serving, if desired
0/5 (0 Votes)

Herbed Chicken & Tomatoes Recipe

Herbed Chicken & Tomatoes Recipe

By

Recipe by McCormick

  • 8 ounces pasta, such as spaghetti or linguine
  • 1 1/2 teaspoons McCormick® Gourmet Collection Basil Leaves
  • 1 1/2 teaspoons McCormick® Gourmet Collection Garlic Powder, California
  • 1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
  • 3 tablespoons flour, divided
  • 1 1/2 pounds thin-sliced boneless skinless chicken breasts
  • 2 to 3 tablespoons vegetable oil, divided
  • 1 small onion, finely chopped
  • 1 can (14 1/2 ounces) petite diced tomatoes, drained
  • 1 1/2 cups Kitchen Basics® Unsalted Chicken Stock
  • 2 tablespoons fat free half-and-half
4.4/5 (14 Votes)

Slow-Cooked Spicy BBQ Beef Brisket

Slow-Cooked Spicy BBQ Beef Brisket

By

This is so full of delicious flavor, but it IS SPICY! I thought it was perfect, but next time I may cut back on th

  • 1 8 oz. can tomato sauce
  • 1/4 cup mosasses
  • 2 T. cider vinegar
  • 2 T. brown sugar
  • 1 T. chopped chipotles in adobo, plus 2 teaspoons of the adobo sauce
  • 2 T. chili powder
  • 1 t. salt
  • 1/2 t. black pepper
  • 1 or 2 red onions, sliced
  • 2 cloves garlic, chopped
  • 2 1/2 lb. beef brisket trimmed of excess fat
  • 6 rolls
4.7/5 (3 Votes)

Slow-Cooker Ribollita

Slow-Cooker Ribollita

By

This bean and veggie stew is soooo easy to put together, and tastes WONDERFUL!

  • 3 medium carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1/4 small head green cabbage, sliced
  • 8 oz. pancetta, diced
  • 1 cup dried cannellini or pinto beans, picked over and rinsed
  • 1/4 cup tomato paste
  • 1 t. salt
  • 1/2 t. pepper
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 7 cups chicken stock
  • 1-2 slices stale crusty bread, cubed
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped fresh parsley
0/5 (0 Votes)