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Recipes
Chocolate Crescent Twist
By melanieroe
Prep Time: 15 Min Total Time: 1 Hr 15 Min Makes: 6 servings NUTRITION INFORMATION: 1 Serving: Calories ...
- Streusel:
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon butter or margarine
- Twist:
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2/3 cup semisweet chocolate chips
- 1 tablespoon sugar
- 1 to 3 teaspoons ground cinnamon
- 1 tablespoon butter or margarine, melted
- 1 tablespoon semisweet chocolate chips
Sweet Potato Cupcakes
By melanieroe
Prep: 45 minutes Bake: 20 minutes Nutrition Facts Calories 400, Total Fat (g) 17, Saturated Fat (g) 10, Mono
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 17.2-oz. can vacuum-packed sweet potatoes (unsweetened), mashed
- 1/2 tsp. vanilla
- 1 Recipe Cream Cheese Frosting, below
- Finely shredded orange peel
Pecan Pie Cupcakes (Gigi's copycat attempts)
By melanieroe
Mix all ingredients until blended
- 1 box butter pecan cake mix
- 3 eggs
- 1/4 cup water
- 1/4 cup oil
- 1 can sweetened condensed milk
- 2 cups chopped pecans
- Caramel buttercream frosting
Sugar Baby - Nanny's Peanut Butter Fudge p. 70
By melanieroe
Just weed sugar, evaporated milk, and peanut butter
Peanut Butter Fudge with the Marshmallow Fluff Recipe
By melanieroe
Boil 2 cups sugar and 1 cup milk to soft ball stage (234 - 240 °F)
- 2 cups sugar
- 1 cup milk
- 1 jar peanut butter (12oz.) smooth or crunchy
- 1 jar marshmallow Fluff (also called creme)
- 1 teaspoon Vanilla extract
NILLA Apple Crisp
By melanieroe
Prep Time: 20 min Total Time: 55 min Nutrition Information Calories 160 Total fat 6 g Saturated fat 2
- 4 large Granny Smith apples (2 lb.), peeled, thinly sliced
- 1/2 cup packed brown sugar, divided
- 2 tsp. ground cinnamon, divided
- 1/3 cup old-fashioned or quick-cooking oats
- 1/4 cup (1/2 stick) cold margarine 25 Reduced Fat NILLA Wafers, crushed (about 1 cup crumbs)
- 1-1/2 cups thawed COOL WHIP LITE Whipped Topping
Easy Pasta Salad
By melanieroe
Prep Time: 20 min Total Time: 3 hr 20 min Nutrition Information Calories 310 Total fat 7 g Saturated fat
- 2 cups rotini pasta, uncooked
- 2 cups fresh broccoli florets
- 1 cup halved cherry tomatoes
- 1/4 cup sliced black olives
- 1/3 cup KRAFT Light House Italian Dressing
- 1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
- Serve with: Sloppy Joes, buns
Tomato-Tortellini Soup
By melanieroe
Makes: 4 servings Start to Finish: 15 minutes Nutrition Facts Servings Per Recipe 4 servings Calories 363,
- 2 14-ounce cans reduced-sodium chicken broth or vegetable broth
- 1 9-ounce package refrigerated tortellini
- 1/2 of an 8-ounce tub cream cheese spread with chive and onion
- 1 10.75- or 11-ounce can condensed tomato or tomato bisque soup
- Snipped fresh chives (optional)
Quick Chocolate Chip Cookies
By melanieroe
Prep Time: 1 hour 20 min Total Time: 1 hour 20 min Makes: About 4 1/2 dozen cookies Nutrition Information: 1...
- 1/2 cup butter or margarine, softened
- 1 cup packed brown sugar
- 2 teaspoons vanilla
- 1 egg
- 2 3/4 cups Original Bisquick® mix
- 1 cup semisweet chocolate chips (6 oz)
- 1/2 cup chopped nuts, if desired
Easy White Chicken Chili
By melanieroe
PREP TIME 10 Min TOTAL TIME 20 Min SERVINGS 6 1 Serving (1 Serving) Calories 290 (Calories fro...
- 2 cans (18 oz each) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce (see modifications below)
- 2 cups cubed deli rotisserie chicken
- 1 can (15 oz) Progresso® cannellini beans, drained, rinsed
- 1 can (4.5 oz) Old El Paso® chopped green chiles (use ~1/2 can MJB)
- 4 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
- Garnishes, If Desired
- Shredded Cheddar or taco cheese
- Sour cream
- Coarsely crushed tortilla chips
- Side dish: corn muffins
- Modifications (Jan 2016): instead of Progresso sauce, use 1 jar alfredo sauce (Classico roasted garlic) plus ~1.25 cans chicken broth; add ~0.5 cans corn