Brand Name Recipes

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brand-name-recipes

Trader Joe's Couscous Salad

Ingredients
1 cup Trader Joe's Whole Wheat Couscous
1 cup Trader Joe's Vegetable Broth
1 can Trader Joe's Garbanzo Beans
1/2 cup Trader Joe's Green Onion, chopped
1/2 cup Trader Joe's Mediterranean Feta Cheese
1/2 cup Trader Joe's Kalamata Olives, diced
Trader Joe's Goddess Dressing, to taste

Directions
Cook the Couscous in vegetable broth according to directions on package.
Fluff with a fork, then add beans, onions, cheese and olives.
Dress the mixture and toss lightly.

Serves: 3 - 4
Cooking Time: 20 Minutes

Grands!® Monkey Bread

1/2 cup granulated sugar *
1 teaspoon cinnamon *
2 cans (16.3 oz each) pillsbury® grands!® homestyle refrigerated buttermilk biscuits *
1/2 cup chopped walnuts, if desired *
1/2 cup raisins, if desired *
1 cup firmly packed brown sugar *
3/4 cup butter or margarine, melted *

1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray.
In large -storage plastic food bag, mix granulated sugar and cinnamon.

2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat.

Pepperoni-Pizza Monkey Bread!

2 tablespoons butter, melted *
1 teaspoon garlic salt *
1 can pillsbury® grands!® flaky layers refrigerated biscuit *
1 can (14.5 oz) muir glen® organic diced tomato, drained *
1/2 teaspoon sugar *
1/2 teaspoon salt *
1 1/2 teaspoons Italian seasoning *
4 slices (1/4 inch thick) fresh mozzarella cheese *
1 cup mini pepperoni slices *

Heat oven to 375°F. Spray 4 (4-inch) tart pans with cooking spray.

In medium bowl, beat butter and garlic salt with whisk. Separate dough into 8 biscuits; cut each into quarters. Dip biscuit pieces into butter

Chicken & Herb Dumplings (Slow Cooker Recipe)

2 & 1/2 pounds skinless, boneless chicken breasts and/or thighs, cut into 1-inch pieces
5 medium carrots, peeled and cut into 1-inch pieces (about 2 1/2 cups)
4 stalks celery, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn
3 & 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1/2 cup water
2 cups Bisquick or other all-purpose baking mix
2/3 cup milk
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed

Slow Cookers BBQ Pulled Chicken

For a complete meal, serve shredded BBQ chicken on sandwich rolls with aside of cole slaw and a tossed green salad.

2 1/2 pounds boneless skinless chicken breasts(1 package)
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup apple cider vinegar
1/2 cup water

Place chicken in slow cooker.
Mix Seasoning, ketchup, brown sugar, vinegar and water until blended. Pour over chicken. Cover.
Cook 5 hours on LOW or 2 1/2 hours on HIGH.
Remove chicken from slow cooker. Shred chicken using 2 forks. Return chicken to slow cooker; mix and heat with sauce before serving.

Slow Cookers BBQ Pulled Chicken

For a complete meal, serve shredded BBQ chicken on sandwich rolls with aside of cole slaw and a tossed green salad.

2 1/2 pounds boneless skinless chicken breasts(1 package)
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup apple cider vinegar
1/2 cup water
1 package Slow Cookers BBQ Pulled Pork Seasoning Mix

Place chicken in slow cooker.
Mix Seasoning, ketchup, brown sugar, vinegar and water until blended. Pour over chicken. Cover.
Cook 5 hours on LOW or 2 1/2 hours on HIGH.

Betty Crocker Oreo Cookie Cake

Ingredients
1 box Betty Crocker Super Moist chocolate cake mix
3 eggs
1 1/4 cups water
1/2 cup unsalted butter, softened
1 cup coarsely chopped Oreo cookies <#> (about 12)
1 tub vanilla frosting or desired frosting

Instructions

1. Heat oven to 350F degrees.
2. Grease and flour 2 cake pans.
3. Beat cake mix, eggs, water and margarine on low for 30 seconds; then beat on medium for 2 minutes.
4. Reserve 2 tablespoons of the Oreos cookies for icing, and fold the balance of them into the cake batter with a spoon.
5. Bake30-35 minutes at 350F degrees.

Valveeta Salsa Dip

1 pound Velveeta Cheese spread, cubed (can use light)
1 package Picante sauce or salsa
2 tablespoons Cilantro (optional)

1. Place brick of Velveeta and jar of picante sauce in a slow cooker or Crock Pot, and turn on high stirring occasionally until melted and blended. Stir in cilantro
when melted.
2. Serve with tortilla chips.

Note: You can substitute two cans of chopped tomatoes and chiles for the salsa, or add one can of tomatoes and chiles.
Play around with this, and you might even add a little Louisiana hot sauce!

Breakfast Muffins

Ingredients
1 package of Pillsbury Biscuits (10 biscuits)
5 slices of bacon (cooked and cut into pieces)
4 eggs scrambled
5 cheese slices
1 egg yolk
1 tbsp. Water
Pepper to taste

Preheat oven to 375F.
Using a rolling pin or your hands flatten each biscuit.
Top each biscuit with a spoonful of egg, a spoonful of bacon and 1/2 slice of cheese.
Pull up on each corner to form into a ball, pressing together at the seam.
Place in greased muffin tins.
Lightly whisk water into egg yolk and brush over each muffin.
Top with pepper to taste.
Bake for 13-15 minutes.

Dump Cake

1 (20 oz) can crushed pineapple with juice, undrained
1 can (21 ounces) Comstock® or Wilderness® Cherry Pie Filling
1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
1 cup chopped pecans or walnuts
1/2 cup (1 stick) butter or margarine

Preheat oven to 350ºF. Grease a 13x9-inch pan.
Dump pineapple with juice into pan. Spread evenly.
Dump in pie filling. Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot with butter.
Bake 50 minutes or until top is lightly browned. Serve warm or at room temperature.

Servings: Makes 12 to 16 servings.

Disney's Contemporary Resort Bread Pudding

1 1/4 cups granulated sugar, divided
1/2 teaspoon cinnamon
1 day-old challah bread or other egg
bread (cut into 1/2-inch cubes)
1/4 cup butter or margarine, melted
1/3 cup raisins
8 large eggs, lightly beaten
1 quart half-and-half
1 vanilla bean, split lengthwise
Whipped cream (optional)

Heat oven to 400 degrees F. Grease a 13 x 9-inch baking dish.
Combine 1/4 cup sugar and cinnamon in cup.
Toss bread, melted butter, raisins and cinnamon-sugar mixture in large bowl to coat. Spread in prepared pan.

Velveeta Salsa Dip

1 pound Velveeta Cheese spread, cubed (can use light
1 package Picante sauce or salsa
2 tablespoons Cilantro (optional)

Place brick of Velveeta and jar of picante sauce in a slow cooker or Crock Pot, and turn on high stirring occasionally until melted and
blended. Stir in cilantro when melted.

Serve with tortilla chips.

Note: You can substitute two cans of chopped tomatoes and chiles for the salsa, or add one can of tomatoes and chiles.
Play around with this, and you might even add a little Louisiana hot sauce!

Kraft Cheese Ball Video

Grilled Corn Salsa-Michael Chiarello

10 large ears corn, husked
1/3 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
8 vine-ripened tomatoes, about 1 pound total
1 cup diced red onion, 1/4-inch dice
4 tablespoons red wine vinegar, or more to taste
1/2 cup julienne fresh basil leaves

Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over
and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.

Chocolate Pecan Pie - Betty Crocker

Best Flaky Pastry
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water

Pecan Filling
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)

Heat oven to 375 degrees F.

Easy Mayonnaise Carrot Cake

1 box (about 18-1/4 oz.) yellow cake mix with pudding in the mix
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
3/4 cup Real Mayonnaise (not salad dressing)
3 eggs
2 cups shredded carrots
1 can (8 oz.) crushed pineapple, drained
1/2 cup chopped walnuts
Cream cheese frosting or whipped cream (optional)

Preheat oven to 350°. Grease and flour two (9-inch) round baking pans; set aside.

Beat cake mix, cinnamon, nutmeg and ginger in large bowl, with electric mixer on low speed until blended.

Pretzel Bites

PRETZEL BITES - Parmesan or Cinnamon and Sugar with glaze. - Get Off Your Butt and BAKE

http://www.justgetoffyourbuttand...

http://www.justgetoffyourbuttandbake.com/?p=932

Broccoli Salad

1 bunch of broccoli, washed and broken into sm. pieces
1/2 lb. bacon, cooked and crumbled
1 C. raisins
1 C. sliced almonds
1 jar Kraft cole slaw dressing

After breaking washed broccoli into small pieces in salad bowl, crumble in cooked bacon.
Add raisins and almonds and pour in dressing to desired moistness.

Pumpkin Banana Nut Bread

4 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup granulated sugar
1 cup packed brown sugar
1 cup (2 medium) very ripe bananas, mashed
3/4 cup vegetable oil
1 cup chopped walnuts

Directions
Preheat oven to 350º F. Grease and flour two 9 x 5-inch loaf pans.
Combine flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl.

Smuckers Jam Filled Pecan Cookies

2/3 cup pecan halves, lightly toasted and cooled
2 cups powdered sugar, divided into 1/2 cup and 1 1/2 cups
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces
1 1/2 teaspoons vanilla extract
2 cups PILLSBURY BEST® All-Purpose or Unbleached Flour
1/4 to 1/3 cup SMUCKER'S® jam or jelly, such as strawberry jam

Directions for toasting the pecans:
Preheat oven to 400F.

Spread pecan halves on prepared cookie sheet.
Bake for 5 minutes. Shake pecans to ensure even toasting.

Chewy Raspberry Almond Bars

1 1/2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon salt
3/4 cup cold butter or margarine
1 egg, beaten
3/4 cup seedless red raspberry jam
1 cup fresh raspberries (6 oz)
1/2 cup sliced almonds

Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.

In large bowl, mix oats, flour, brown sugar and salt.
Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.

Holiday Pretzel Treats

Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug
M&M's candy

Instructions
1.Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

2.Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon.
Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.

Holiday Pretzel Treats

Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug
M&M's candy

Instructions
1.Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

2.Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon.
Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.

Pecan Pralines

1 cup brown sugar
1 cup white sugar
1/2 cup evaporated milk
2 tablespoons butter
1 1/4 cups pecan halves
1/4 teaspoon vanilla extract

Generously grease a large baking sheet.

In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil.

Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 degrees F and 240 degrees F (112 to 116 degrees C), or until a
small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Ultimate Cashew Cookies

3/4 stick Crisco Butter Flavor All-Vegetable Shortening Sticks OR 3/4 cup Crisco Butter Shortening
1 1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup mini semi-sweet chocolate chips
1 cup coarsely chopped cashews
Cashews, halved, for tops of cookies

Heat oven to 375F. Beat shortening, brown sugar, milk and vanilla in large bowl with an electric mixer at medium speed, until well blended.

Pumpkin Mousse

Ingredients
1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon

Directions

In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells.
Garnish each with additional whipped topping and sprinkle with cinnamon.
Store in the refrigerator.

Yield: 6 servings.

Kraft Four-Layer Dessert

1 cup flour
1/2 cup finely chopped PLANTERS Slivered Almonds
1/4 cup margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup powdered sugar
2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
2 pkg. (1.4 oz. each) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
3 cups cold fat-free milk

Heat oven to 350ºF.

Mix flour, nuts and margarine; press onto bottom of 13x9-inch pan. Bake 15 min. or until lightly browned. Cool.

Beat cream cheese and sugar with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.

Toffee Cheesecake Bars

1 1/4 cups Pillsbury BEST All Purpose Flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
3/4 cup butter, softened
1 (8 oz.) package cream cheese, softened
1 (14 oz.) Can Eagle Brand Sweetened Condensed Milk
2 large eggs
1 teaspoon vanilla extract
1 (8 oz.) package toffee bits, divided

Heat oven to 350F.

Combine flour, powdered sugar, cocoa and baking soda in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Press into bottom of ungreased 13 x 9-inch baking pan.

Bake 15 minutes.

Hellman's Chocolate Sensation Cake

1 pkg chocolate cake mix with pudding in the mix
1 cup Hellmans Mayonnaise
1 cup water
3 eggs

Grease and flour 2 (9) layer cake pans. In large bowl with mixer at low, blend all ingredients 30 seconds.
Beat at medium speed 2 minutes. Pour into prepared pans. Bake at 350 F 30 to 35 minutes.
Cool in pans 10 minutes.
Remove, cool in wire racks.

Frost as desired.

Quesadillas

2 bell peppers -- quartered lengthwise
nonstick cooking spray
4 10" flour tortillas
1 1/3 cups shredded cheddar cheese
1/4 cup sliced ripe olives
3/4 cup salsa
1/4 cup light sour cream

Heat the grill. Spray bell peppers with nonstick cooking spray.

When ready to grill, place the peppers on a gas grill over medium high heat or on a charcoal grill 4-6" from medium high coals.
Cook 4-6 minutes or until crisp tender and grill marked, turning occasionally.
Remove from the grill; let stand until cool enough to handle.