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Recipes
Mexican Appetizer Cups
By pamdabear3383
1. Heat oven to 375°F. Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray
- 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 1/2 teaspoon taco seasoning mix (from 1-oz package)
- 40 to 45 nacho cheese-flavored tortilla chips
- 2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (20 biscuits)
- 1 cup finely shredded Mexican cheese blend (4 oz)
Chicken and Black Bean Quesadilla
By pamdabear3383
1.Heat the oven to 425°F
- 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
- 1/2 cup Pace® Chunky Salsa or Picante Sauce
- 1 cup rinsed and drained canned black beans
- 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
- 10 flour tortillas (8-inch), warmed
Chicken Cordon Bleu
By pamdabear3383
Pound out each chicken breast
- 4 boneless chicken breasts (pounded flat)
- 4 slices swiss cheese
- 4 slices ham
- 1 can cream of chicken soup
- 1/2 cup milk
Beach Paradise
By pamdabear3383
1. Fill a cocktail shaker with ice, add ingredients and shake well
- 1 part dark rum
- 1 part guava juice
- 1/2 lime, juiced
- 1/2 orange, juiced
- 1 teaspoon sugar
- Dash grenadine
- Slice mango
- Maraschino cherry
Chai Latte Whipped Creme
By pamdabear3383
1. In a large bowl, beat heavy cream with a hand-held mixer on high speed until slightly thickened
- 8 oz carton of heavy whipping cream
- 6 tbsp. dry instant Chai Latte mix
- 2 tbsp. granulated sugar
Cactus Rose Cocktail
By pamdabear3383
1. Fill a blender with ice
- 1/2 cup frozen raspberries
- 1/4 cup frozen limeade concentrate
- 6 ounces tequila
- 3 ounces orange liqueur
- 3 ounces cranberry juice cocktail
- Lime wedges and fresh raspberries, for garnish
Pumpkin Cream Cupcakes
By pamdabear3383
HEAT oven to 350ºF. PREPARE cake batter as directed on package
- 1 pkg. (2-layer size) spice cake mix
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup canned pumpkin
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 1 egg
Shrimp Primavera Alfredo
By pamdabear3383
1. Cook and drain linguine as directed on package; cover to keep warm
- 6 oz uncooked linguine or spaghetti
- 8 oz fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
- 1 cup ready-to-eat baby-cut carrots (4 oz), quartered lengthwise
- 1 cup sliced fresh mushrooms
- 1 box (9 oz) Green Giant® frozen sugar snap peas
- 1 bag (12 oz) frozen ready-to-cook medium shrimp, thawed, tail shells removed
- 1 container (10 oz) refrigerated Alfredo sauce
- 2 tablespoons chopped fresh chives
- 1 teaspoon grated lemon peel
Mini Cherry Cheesecakes
By pamdabear3383
In a bowl, combine crumbs and butter
- TOPPING:
- CAKE
- 1 cup vanilla wafer crumbs
- 3 tablespoons butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 teaspoons Spice Island® Pure Vanilla Extract
- 2 teaspoons lemon juice
- 1/3 cup sugar
- 1 egg
- 1 pound pitted canned or frozen tart red cherries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- Red food coloring, optional
Linzer Cookies
By pamdabear3383
1. In a large bowl, cream butter and sugar until light and fluffy
- 1-1/4 cups butter, softened
- 1 cup sugar
- 2 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 cups ground almonds
- 6 tablespoons seedless raspberry jam
- 3 tablespoons confectioners' sugar