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Recipes
Slow-cooked Chicken
By joeyanne
Rinse the chicken both inside and out under cool running water
- 1 whole chicken, 3 1/2 to 4 pounds
- Kosher salt
- Cracked white pepper
- 1/2 cup diced onion
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 3 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme
- 1 lemon, juiced
- 4 teaspoons cornstarch
Chocolate Chip Cookie Cups w/Chocolate Cream
By joeyanne
Heat oven to 350°F. Spray 24 miniature muffin cups with cooking spray
- 1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated chocolate chip cookies
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons unsweetened baking cocoa
- 1/4 teaspoon vanilla
Chocolate Chip Cheesecake Bars (cookie dough tub)
By joeyanne
Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1/2 cup coconut, if desired
- 2 cups Pillsbury™ refrigerated chocolate chip cookies
Slow-Cooker Rustic Italian Chicken
By joeyanne
Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 12 boneless skinless chicken thighs (about 2 lb)
- 2 large carrots, cut into 1/2-inch slices
- 1 medium red bell pepper, chopped (1 cup)
- 1 cup sliced fresh mushrooms (3 oz)
- 3 cloves garlic, finely chopped
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (28 oz) crushed tomatoes, undrained
- 3 1/2 cups uncooked penne pasta (about 12 oz)
- Shredded Parmesan cheese, if desired
- Chopped fresh Italian (flat-leaf) parsley, if desired
Copycat KFC Coleslaw
By joeyanne
Want your fast-food favorite at home? This recipe for Copycat KFC Coleslaw is the perfect way to enjoy a classic si...
- 1 (1-pound) package coleslaw mix with cabbage and carrots
- 2 tablespoons minced onion
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup milk
- 1/2 cup mayo
- 1/4 cup buttermilk
- 1 1/2 tablespoons white vinegar
- 2 1/2 tablespoons lemon juice
- Dried parsley
Chix Alfredo Pasta Pies
By joeyanne
Heat oven to 350°F. Cook and drain pasta as directed on package
- 1 cup uncooked penne pasta
- 2 cups chopped cooked chicken
- 1 jar (15 oz) Alfredo pasta sauce
- 1 box (9 oz) Green Giant™ frozen spinach, thawed, squeezed to drain
- 1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
- 1/2 cup shredded Parmesan cheese
Little Pineapple Upside-Down Cakes
By joeyanne
Heat oven to 375°F. Spray 2 (6-oz) custard cups with cooking spray
- 1 tablespoon butter or margarine, melted
- 1 tablespoon light corn syrup
- 2 tablespoons light brown sugar
- 2 slices pineapple, well drained (from 8-oz can)
- 2 maraschino cherries, well drained
- 2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
- Whipped topping, if desired
Magic Marshmallow Crescent Puffs
By joeyanne
Heat oven to 375°F. Spray 16 medium muffin cups with CRISCO® Original No-Stick Cooking Spray
- 1/4 cup granulated sugar
- 2 tablespoons Pillsbury BEST® all-purpose flour
- 1 teaspoon ground cinnamon
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 16 large marshmallows
- 1/4 cup LAND O LAKES® butter or margarine, melted
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 to 3 teaspoons milk
- 1/4 cup Fisher® Chef's Naturals® chopped nuts
Perfect Gravy: What's The Secret? - Thanksgiving - Cooking - Recipe.com
By joeyanne
make a concoction called “beurre manié” (pronounced “burr man-YAY”)
Burger Bites
By joeyanne
COOK barbecue sauce and jelly in large skillet on medium heat 2 min
- 1/2 cup KRAFT Honey Barbecue Sauce
- 1/4 cup grape jelly
- 24 small frozen fully-cooked meatballs (about 1 lb.)
- 24 drained canned pineapple chunks (about 1/2 of 20-oz. can)
- 1 large red pepper, cut into 24 pieces