Brenda's Delicious dishes

Made stuffed cabbage rolls

Soft and chewy oatmeal raisin cookies

Homemade Twice baked potato soup

Red Velvet Cheesecake

Homemade Grape Pie

Vegetable Beef Soup

Homemade Clam Chowder

Ok so many request for my Pasta Salad. So im giving in and posting it for you. Tri Colored Pasta Cherry Tomatoes Radish cut up small... Red Pepper Green Pepper Roasted Red Pepper cut up small Black Olives Green Olives Red Onion Shredded Carrot Feta Cheese Shredded Cheddar Cheese Parmesan Cheese Hunk of Genoa Hard Salami cut up in small pieces I make my own Roasted Red Pepper Italian dressing. You can use Kraft Bottled Roasted Red Pepper Italian

Ingredients 3/4 cup panko bread crumbs 1/3 cup plus 1/2 cup Louisiana-style hot sauce, divided 1/4 cup chopped celery 1 large egg white... 1 pound lean ground chicken Reduced-fat blue cheese or ranch salad dressing, optional Directions 1. Preheat oven to 400. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly. 2. Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through. 3. Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving. See more

Made no bake peanut butter pie

Lemon Strawberry Cheesecake Squares These Lemon Strawberry Cheesecake Squares feature a creamy lemon cheesecake filling with a strawberry swirl topped on a homemade graham cracker crust. INGREDIENTS For the crust: 9 full-sheet (135 grams) graham crackers (or 1 and cups graham cracker crumbs)... 1/4 cup (60 grams) butter, melted 2 tablespoons (25 grams) granulated sugar For the cheesecake filling: 16 ounces brick-style cream cheese softened to room temperature 1/2 cup (100 grams) granulated sugar 1 teaspoon vanilla 1/4 cup (60ml) lemon juice Zest of 1 lemon 1 tablespoon 2 large eggs room temperature For the strawberry swirl: Half a can of strawberry filling NSTRUCTIONS To make the crust: 1. Preheat oven to 325F. Line an 8 inch square baking pan with parchment paper or aluminum foil, making sure to leave some overhang for easy removal. Set aside. 2. Place the graham crackers in a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add in the melted butter and sugar, and stir well until well combined. Scoop the mixture into the prepared pan and firmly press it down into one even layer. 3. Bake at 325F for 10 minutes. Remove from the oven and set aside to cool. Keep oven temperature at 325F.To make the cheesecake filling: 1. Using a stand mixer with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on medium speed until smooth. Add in the sugar, vanilla, lemon juice, and lemon zest and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed. Mix in one egg at a time on low speed until just combined. 2. Pour the cheesecake filling on top of the graham cracker crust Spoon the Strawberry filling in different spots on top of the filling, then use a knife to gently swirl. 1. Bake at 325F for about 35 minutes or until the top of the cheesecake is set. 2. Allow to cool completely, then refrigerate for at least 3 hours or overnight. 3. Cut into squares and enjoy! See more

Slow-Cooker Swedish Meatball Soup Ingredients 32 frozen cooked original meatballs, thawed (about 3 cups)... 1 package (8 oz) white button mushrooms, sliced 1/2 cup chopped onion 1 carton (32 oz) Progresso beef flavored broth 1 tablespoon Worcestershire sauce 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/4 teaspoon pepper 6 oz uncooked medium egg noodles (about 3 1/2 cups) 1 1/2 cups heavy whipping cream Chopped fresh dill weed, if desired Steps 1 In 5-quart slow cooker, mix meatballs, mushrooms, onion, broth, Worcestershire sauce, nutmeg, allspice, salt and pepper. 2 Cover; cook on High heat setting 2 1/2 to 3 hours or until vegetables are tender. Stir in egg noodles until mixed well; cook covered on High heat setting 15 to 20 minutes, stirring halfway through cook time, until tender. 3 Stir in whipping cream; cook covered about 5 minutes or until heated through. Garnish with fresh dill weed before serving. See more