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Recipes
Classic French Onion Soup
By joeyanne
Directions In a medium Dutch oven or heavy pot, cook bacon over medium-high, stirring occasionally, until browne...
- 6 slices bacon, cut crosswise into 1-inch pieces
- 3 large yellow onions, halved and thinly sliced lengthwise
- 4 cups low-sodium chicken broth
- 6 baguette slices (1 inch thick)
- 1 1/2 cups grated Gruyere cheese
Iced Cinnamon Roll Coffee Cake
By joeyanne
Heat oven to 375°F. Using 1 tablespoon of the butter, butter 9-inch pie pan
- 2 tablespoons butter, softened
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup finely chopped nuts
- 1 (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
Grands!® Sausage Calzones
By joeyanne
Press each biscuit into 5-inch round
- 1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits
- 1/2 cup pizza sauce
- 1 cup cooked crumbled sausage
- 1 cup shredded mozzarella cheese (4 oz)
Easy Weeknight Chicken Parmesan
By joeyanne
1. Cook and drain spaghetti as directed on package
- 8 oz uncooked spaghetti
- 1/3 cup Progresso® Italian style panko crispy bread crumbs
- 1/3 cup shredded Parmesan cheese
- 4 boneless skinless chicken breasts, flattened slightly
- 2 cloves garlic, finely chopped
- 1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- 1 cup shredded mozzarella cheese (4 oz)
Home
By joeyanne
Salt and pepper both sides of chicken thighs
- 2 pounds chicken thighs
- salt and pepper
- 2 cups white onions, chopped
- 3 medium carrots, sliced
- 3 ribs of celery, sliced
- 1/2 cup dry Sherry
- 1 pound chicken wings
- 32 ounces chicken broth
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup half and half
- 8 tablespoons butter, melted
Carla Hall's Grilled Banana Boat
By joeyanne
step 1 ingredients instructions Preheat the grill to medium-high
- 1 Banana (split in half lengthwise)
- 1/2 pound Cherries (pitted)
- Juice and zest of 1 Lemon
- 1 tablespoon Cornstarch
- 3 tablespoon Sugar
- Vanilla Ice cream
- Chocolate Sauce (to serve)
- Whipped Cream (to serve)
- crushed peanuts (to serve)
- vegetable oil
Easy Chilaquiles
By joeyanne
1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray
- 1 1/2 cups green tomatillo salsa
- 1/2 cup sour cream
- 8 Old El Paso® taco shells (from 4.6 oz box)
- 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 2 cups shredded Monterey Jack or mozzarella cheese (8 oz)
- Additional green tomatillo salsa, if desired
Chicken Fajita Bubble-Up Bake
By joeyanne
Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 can (7.5 oz) Pillsbury™ Country Style™ refrigerated biscuits
- 1 package Old El Paso™ fajita seasoning mix
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1 tablespoon vegetable oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup water
- 2 cups shredded Colby-Monterey Jack cheese blend
Chicken noodle soup by Jamie
By joeyanne
***Note: Make sure to chop all of the veggies in fairly big chunks and as evenly proportioned as possible
- 2 chicken thighs
- 2 chicken breasts
- 1 onion, chopped
- 1 C celery, chopped
- 2 C carrots, chopped
- 2 cloves garlic, minced
- 12 C hot water
- 5 Tb chicken bouillon granules
- 1/2 tsp thyme
- 1/2 tsp poultry seasoning
- salt and pepper
- 6 ounces egg noodles (I used the No Yolks brand)
- 1/4 C fresh parsley, chopped (or 1 Tb dried parsley)
Chocolate Footballs
By joeyanne
1. Prepare a baking sheet by lining it with aluminum foil and set aside for now
- 4 tablespoons (2 ounces) butter, softened to room temperature
- 1 cup peanut butter, smooth or chunky (not natural)
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tbsp + 1 tsp milk
- 8 ounces chocolate candy coating
- 2 ounces white candy coating