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Recipes
Fajita grilled steak
By joeyanne
In a food processor or blender, combine one-quarter of the onion, the garlic, lime juice, cumin and salt
- 1 small white onion, chopped coarsely
- 1 garlic clove, peeled and roughly chopped
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1 pound beef skirt steak or flank steak, trimmed of surface fat
Fluffy Strawberry Salad
By joeyanne
Fluffy Strawberry Salad Yield: 15 generous servings 1 C boiling water 1
- 1 (6 ounce) box strawberry or raspberry jello
- 1 C boiling water
- 1 C crushed ice (or 1 C cold water)
- 1 (5.1 ounce) box instant vanilla pudding
- 1 (20 ounce) can crushed pineapple
- 4 C mini marshmallows
- 1 (12 ounce) container cool whip, thawed
- 1 (16 ounce) container strawberries
Slow Cooker Pulled Pork Fajitas
By joeyanne
1. Spray 4-quart slow cooker with cooking spray
- 1 tablespoon vegetable oil
- 1 lb boneless pork shoulder roast, trimmed
- 3/4 cup Old El Paso® mild salsa
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 3 tablespoons mayonnaise or salad dressing
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1 medium avocado, cubed
- 1/2 cup halved and thinly sliced onion
- 12 small Old El Paso® flour tortillas or Old El Paso® taco shells
- 1/4 cup chopped cilantro
Ham and Sweet Onion Quiche
By joeyanne
Place cookie sheet on oven rack
- 1 Pillsbury™ Pet-Ritz® frozen deep dish pie crust (from 12-oz package)
- 2 teaspoons vegetable oil
- 1 cup coarsely chopped sweet onion
- 1 cup diced ham
- 1 cup shredded Swiss cheese (4 oz)
- 1 cup half-and-half
- 3 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Taco Salad Recipe
By joeyanne
In a large skillet, cook pork over medium heat until no longer pink; drain
- 1 pound ground pork or beef
- 1 envelope taco seasoning
- 1 can (16 ounces) kidney beans, rinsed and drained
- 3/4 cup water
- 10 cups torn romaine
- 2 medium tomatoes, chopped
- 1/3 cup chopped onion
- 2 cups (8 ounces) shredded cheddar cheese
- 1/2 to 3/4 cup Western salad dressing
- Tortilla chips, crushed
- Sour cream and guacamole, optional
Grilled Chicken and Pepper Quesadillas –
By joeyanne
1. Grab an onion and 3 bell peppers, I opted to use red, orange and yellow
- 3 bell peppers (I used red, orange and yellow)
- 1 medium onion
- 1 Tb butter
- 1 Tb olive oil
- 1/2 tsp garlic salt
- 1/2 tsp chili powder
- 1/4 tsp seasoned salt
- 1/2 tsp smoked paprika
- 1 tsp liquid smoke
- salt and pepper
- 2 grilled chicken breasts, sliced
- 4 flour tortillas
- softened butter
- 1/2 -1 C cheddar cheese, grated
- sour cream
- salsa
Broccoli Brunch Bake
By joeyanne
Heat oven to 375°F. Spray large cookie sheet with cooking spray
- 1/2 lb bulk pork sausage
- 1/3 cup sliced green onions
- 1/3 cup chopped red bell pepper
- 5 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (3 oz) cream cheese, softened
- 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/2 cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
- 1 egg, beaten
- 1 teaspoon sesame seed
Chocolate Covered Peanut Butter Balls
By joeyanne
1. Line baking sheet with parchment paper 2
- 1/2 cup SKIPPY® Creamy Peanut Butter
- 3/4 cup butter, divided
- 2 cups confectioners sugar
- 1 cup semisweet chocolate chips
- 1/2 cup SKIPPY® Creamy Peanut Butter
- 3/4 cup butter, divided
- 2 cups confectioners sugar
- 1 cup semisweet chocolate chips
Peanut Butter Pie
By joeyanne
from: American Profile Magazine
- 8 oz. cream cheese, softened and cut into chunks
- 1 1/2 cups powdered sugar
- 1 cup creamy peanut butter
- 1 cup chilled whipping cream
- 1/2 tsp. vanilla extract
- 1 ready-made chocolate cookie crumb pie crust
Grilled Chicken Marinade
By joeyanne
Yield: 6 servings Time: 5 minutes to mix marinade + 4 hours soaking in the fridge + 15 minutes to grill 1
- 2 C (16 oz) Coke or Pepsi
- 1/3 C soy sauce
- 1 T minced garlic
- 1/2 C brown sugar
- 1 T balsamic vinegar
- 1 T lime juice
- 6 chicken breasts