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Recipes
Apea Cake
By joeyanne
: Preheat the oven to 350 degrees F
- 2 cups all-purpose flour
- 3/4 cup firmly packed light brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold butter, cut into 12 pieces
- 1/3 cup raisins
- 1/3 cup chopped walnuts
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 to 1/2 cup milk
Creamy Chicken Enchiladas Verde
By joeyanne
HEAT oven to 350°F. MIX sour cream and salsa until well blended
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 cup tomatillo salsa
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tsp. oil
- 3 cups shredded cooked chicken breasts
- 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
- 1 can (4 oz.) chopped green chiles, drained
- 8 flour tortillas (6 inch)
Skillet Pizza Monkey Bread
By joeyanne
Heat oven to 350°F. Lightly grease ovenproof 10-inch skillet
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
- 1 cup Muir Glen® organic pizza sauce (from 15-oz can)
- 1/2 cup chopped pepperoni
- 2 cups shredded mozzarella cheese (8 oz)
- 1 cup torn fresh basil leaves
Fabulous French Bread - Jamie Cooks It Up! Printable Recipes
By joeyanne
1. Place the 1 C hot water in the microwave for 3 minutes to get it boiling
- 1 T shortening
- 1 T salt
- 2 T sugar
- 1 C boiling water
- 1 C cold water
- 1/3 C lukewarm water
- 1 T yeast (I use active dry)
- 5 - 6 C white all purpose flour
- 1 egg
How to Make the Perfect BAKED POTATO
By joeyanne
1. Preheat your oven to 425 degrees
- 7 large russet potatoes
- olive oil
- salt and pepper
Bacon Wrapped Water Chestnuts
By joeyanne
Great Appetizers! Got recipe from Hal Richie
- 1 # Bacon (cut in half)
- 2 cans whole water chestnuts, drained
Slow-Cooker Chicken Enchilada Casserole
By joeyanne
Spray 3- to 4-quart slow cooker with cooking spray
- 2 cans (4.5 oz each) Old El Paso® chopped green chiles
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce
- 1/4 cup mayonnaise or salad dressing
- 12 corn tortillas (6 inch), cut into 3/4-inch strips
- 3 cups shredded cooked chicken
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 2 cups shredded Mexican cheese blend (8 oz)
- 2 large tomatoes, chopped (about 2 cups)
- 2 cups chopped lettuce
- 1/2 cup sour cream
Roasted Asparagus
By joeyanne
Yield: about 5 servings 1
- Recipe from The Barefoot Contessa
- 30 large asparagus
- 2 T olive oil
- freshly ground sea salt
- freshly ground black pepper
- 1/2 C Parmesan cheese
No-Oven Peanut Butter Squares
By joeyanne
LINE 13x9-inch pan with foil, with ends of foil extending over sides
- 1/2 cup butter or margarine
- 2 cups powdered sugar
- 1-1/2 cups NABISCO Graham Cracker Crumbs
- 1 cup PLANTERS Creamy Peanut Butter
- 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
Sheet Pan Balsamic Chicken and Vegetables
By joeyanne
1. Preheat your oven to 420 degrees
- 16 chicken tenders
- olive oil
- 1 1/2 pounds green beans (I used frozen, but thawed them by running hot water over them)
- 1 (8 ounce) package sliced mushrooms
- salt and pepper, freshly cracked
- 1/2 C Zesty Italian Salad Dressing
- 4 Tb balsamic vinegar
- 2 Tb honey
- 1 Tb sugar
- pinch red pepper flakes