Recetas (41)
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- 1 each graham cracker crust
- 6 oz lemonade, frozen
- 14 oz Eagle Brand Milk
- 8 oz Cool Whip
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- 4 each Reeses cups
- 2 tbsp peanut butter
- 3 tbsp butter
- 6 cup Rice Krispies
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- 2 large carrots, peeled and sliced about 1/2 inch thick
- 2 large bell peppers, cut into 1/2 inch chunks
- 3 clove garlic, finely minced
- 4 each boneless chicken breasts, cut in to bite size pieces
- 2 tsp ground ginger
- 1 tsp salt
- 1/2 tsp pepper
- 8 oz frozen orange juice
- 2 cup orange slices or mandarin oranges * optional
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- 9 oz graham cracker crust
- 8 oz Cool Whip, thawed and divided
- 3/4 cup cold rootbeer
- 1/2 cup milk
- 1 oz pkg. instant vanilla pudding
- 1 each 9 inch graham crust
- 1 box maraschino cherries
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- 4 boneless, skinless chicken breasts
- 1 salt & pepper to taste
- 1 1/2 cup cornstarch
- 3 eggs, beaten
- 1/4 cup canola oil
- 1 cup granulated sugar
- 4 tbsp ketchup
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
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- 1 lb ground chuck
- 1/2 medium onion, chopped
- 1 envelope taco seasoning
- 6 medium flour tortillas
- 1 can refried beans
- 4 cup colby-jack cheese, shredded
- 1 can cream of mushroom soup
- 4 oz sour cream
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- 4 cup fresh blueberries
- 1/2 cup sugar
- 3 tsp cornstarch
- 1 cup sugar
- 1 tsp baking powder
- 3 cup all purpose flour
- 2 stick unsalted butter
- 1 each egg
- 1/4 tsp salt
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- 4 each chicken breasts, cooked & cubed
- 1 cornbread, cooled & crumbled
- 4 each eggs, boiled & chopped
- 1 small onion, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 2 cup chicken broth
- 1 can cream of mushroom soup
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- 1 each 8 inch graham cracker crust
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla
- 1 1/4 cup peanut butter
- 8 oz Cool Whip
- 2/3 cup miniature semi-sweet chocolate chips