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Impossible Pumpkin Pie Cupcakes

Impossible Pumpkin Pie Cupcakes

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Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners

  • 2/3 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 15-oz can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup half and half (or evaporated milk)
0/5 (0 Votes)

Great American Potato Salad

Great American Potato Salad

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1. MIX first 5 ingredients in large bowl

  • 1/2 cup KRAFT Real Mayo Mayonnaise
  • 1 Tbsp. yellow mustard
  • 1/2 tsp. celery seed
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 4 cups cubed potatoes, cooked, cooled
  • 2 hard-cooked eggs, chopped
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 1/3 cup dill pickle relish
0/5 (0 Votes)

Turkey Meatloaf

Turkey Meatloaf

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1. Preheat the oven to 375°

  • 1 medium carrot, coarsely chopped
  • 1 medium onion, coarsely chopped or 3 Tbsp minced onions
  • 1 garlic clove
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 1/2 lbs ground turkey
  • 1/2 cup bread crumbs
  • 2 large eggs
  • 1 1/2 teaspoons salt
  • 1 Tbsp Worcestershire Sauce
  • 2 Tbsp ketchup
0/5 (0 Votes)

Easy Breakfast Pizza

Easy Breakfast Pizza

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1. Heat oven to 425°F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray, or grease with short...

  • 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  • 8 Eggland's Best eggs
  • 1/4 cup half-and-half or milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons Butter
  • 1 container (8 oz) regular cream cheese
  • 8 slices bacon, crisply cooked
0/5 (0 Votes)

Watermelon Cake

Watermelon Cake

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1. Heat oven to 350ºF. Coat two 9-in

  • 1 box (18.25 oz) yellow cake mix
  • 1 box (3.4 oz) vanilla instant pudding and pie filling mix
  • 4 large eggs
  • 1 cup water
  • 1 ⁄3 cup oil
  • 3 1⁄2 cans (16 oz each) vanilla frosting
  • Red, orange, leaf green, yellow and black gel or paste food color
  • Chocolate-covered raisins (Raisinets)
  • You’ll also need: pastry bag, coupler, petal decorating tip 101S or 101 or basketweave tip 44 or 47
0/5 (0 Votes)

Mini Crescent Chicken Pot Pies

Mini Crescent Chicken Pot Pies

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1. Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and ...

  • 1 1/2 cups frozen peas and carrots
  • 1 cup cubed (1/2 inch) cooked chicken or turkey
  • 1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
  • 1/4 cup milk
  • 1/2 teaspoon dried thyme leaves
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls
  • 1 egg
  • 1 tablespoon water
  • 1/8 teaspoon dried thyme leaves
5/5 (1 Votes)

Pan-Roasted Chicken and Vegetables

Pan-Roasted Chicken and Vegetables

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1. Adjust an oven rack to the middle position and heat oven to 450 degrees F

  • 8 oz small red potatoes (about 3), cut into 1-inch wedges
  • 4 oz baby carrots (about 14)
  • 3 1/2 tbsp olive oil
  • Table salt and ground black pepper
  • 2 (12-oz) bone-in, skin-on split chicken breasts, trimmed (Using kitchen shears, trim off the rib sections from each breast, following the vertical line of fat from the tapered end of the breast up to
  • 2 shallots, peeled and quartered
  • 4 1/2 tsp juice from 2 lemons
  • 1 garlic clove, minced
  • 1 tsp minced fresh thyme
  • Pinch red pepper flakes
0/5 (0 Votes)

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

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1. Make the cookies: Preheat oven to 350 degrees

  • Ingredients
  • Makes 12 whoopie pies
  • * FOR THE PUMPKIN WHOOPIE COOKIES
  • 3 * 3 cups all-purpose flour
  • 1 * 1 teaspoon salt
  • 1 * 1 teaspoon baking powder
  • 1 * 1 teaspoon baking soda
  • 2 * 2 tablespoons ground cinnamon
  • 1 * 1 tablespoon ground ginger
  • 1 * 1 tablespoon ground cloves
  • 2 * 2 cups firmly packed dark-brown sugar
  • 1 * 1 cup vegetable oil
  • 3 * 3 cups pumpkin puree, chilled
  • 2 * 2 large eggs
  • 1 * 1 teaspoon pure vanilla extract
  • * FOR THE CREAM-CHEESE FILLING
  • 3 * 3 cups confectioners' sugar
  • 1/2 * 1/2 cup (1 stick) unsalted butter, softened
  • 8 * 8 ounces cream cheese, softened
  • 1 * 1 teaspoon pure vanilla extract
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Chick-n-Broccoli Pot Pies

Chick-n-Broccoli Pot Pies

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1. Heat oven to 375°F. Separate dough into 10 biscuits

  • 1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Biscuits
  • 2/3 cup shredded Cheddar or American cheese
  • 2/3 cup crisp rice cereal
  • 1 (9-oz.) pkg. Green Giant® Frozen Cut Broccoli, thawed
  • 1 cup cubed cooked chicken or turkey
  • 1 (10 3/4-oz.) can reduced-sodium condensed cream of chicken or mushroom soup
4/5 (1 Votes)

Asparagus Frittata

Asparagus Frittata

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1. Preheat the oven to 350°F

  • 1/4 cup olive oil
  • 1/2 pound asparagus, cut into 1" pieces
  • 1/4 onion, finely chopped
  • 4 eggs
  • 2 egg whites
  • 2 tablespoons cold water
  • 2 teaspoons freshly grated orange zest
  • 1/4 teaspoon salt
  • Freshly ground black pepper
0/5 (0 Votes)