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Recipes
Banana Bread Crunch Cake
By joeyanne
Heat oven to 375°F. Spray 9-inch square pan with cooking spray
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla
- 2 medium bananas
- Cobbler Crunch Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 cup quick-cooking or old-fashioned oats
- 1/8 teaspoon salt
- 1/2 cup butter, melted
- 1 cup Cinnamon Toast Crunch® cereal
- 1/2 cup chopped pecans
HOMEMADE SPAGHETTI/PASTA SAUCE
By joeyanne
In a large heated pot with olive oil, add finely chopped onions
- 2 cans crushed tomatoes
- 2 cans tomato puree
- 1 small can tomato paste
- 2-3 tbsp. olive oil
- 4-5 cloves fresh garlic
- 1-2 fresh onions
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 2 tbsp. fresh parsley, minced
- 1/2 tsp. dried basil or 2 tbsp. fresh, minced
- 1/2 tsp. Italian seasoning
- 1/2 tsp. salt, or to taste (add near end of cooking)
- 1/2 tsp. black pepper
Caramel Cashew Bars
By joeyanne
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 1 bag (11.5 oz) Hershey's® milk chocolate baking chips (2 cups)
- 1 container (18 oz) caramel apple dip (1 1/2 cups)
- 3 cups crisp rice cereal
- 1 1/4 cups Fisher® Cashew Halves and Pieces
Irish Creme Delights
By joeyanne
Directions 1. Preheat oven to 375 degrees F
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1 cup sugar
- 1 tablespoon coffee liqueur or 1 teaspoon instant espresso coffee powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
- 1 recipe Irish Creme Frosting
- Ground cinnamon (optional)
Easy Chicken and Rice
By joeyanne
Cook rice according to directions on package
- 1 cup uncooked regular long-grain white rice
- 2 1/4 cups water
- 2 tablespoons olive oil
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- 2 small red or yellow bell peppers, cut into bite-size strips (about 2 cups)
- 8 medium green onions with tops, finely chopped (1/2 cup)
- 3 cloves garlic, finely chopped
- 1 cup tomato pasta sauce
- 1/2 cup Progresso® chicken broth (from 32-oz carton)
- 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 1 cup shredded Parmesan cheese (4 oz)
- 3 tablespoons chopped fresh parsley
Mashed Sweet Potatoes
By joeyanne
We wanted a mashed sweet potatoes recipe that would push the deep, earthy sweetness to the fore and produce a silk...
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 tablespoons heavy cream
- 1/2 teaspoon table salt
- 1 teaspoon granulated sugar
- 2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
- pinch ground black pepper
Frosted White Chocolate Chip Cookies
By joeyanne
1. Preheat your oven to 350 degrees
- WHITE CHOCOLATE FROSTING:
- 1 C butter, softened
- 1 C sugar
- 1 C brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 C flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 C white chocolate chips (One 12 ounce bag)
- 1/2 C butter, softened
- 1 3/4 C white chocolate chips (A little bit less than one bag)
- 4 C powdered sugar
- 5 Tb white chocolate chips
- 1 tsp vanilla
- dash salt
- CHOCOLATE GANACHE:
- 3/4 C whipping cream
- 1 C semi sweet chocolate chips
- TOFFEE CHIPS (optional)
Butterscotch Rolls - Donna Kleinkauf
By joeyanne
put 24 frozen rolls in greased Angel food pan
- 24 frozen Rhodes Rolls
- 1 stick butter
- 1 1/2 cups brown sugar
- 1 pkg regular butterscotch pudding
Quick Chicken à la King
By joeyanne
Make biscuits as directed on can
- 1 can (16.3 oz) Pillsbury® Grands!® buttermilk biscuits
- 1 tablespoon olive oil
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
- 1 cup Green Giant® frozen sweet peas
- 1 1/2 cups cubed cooked chicken
Easy Chicken Vegetable Alfredo
By joeyanne
1. In 12-inch skillet, heat 2 tablespoons olive oil over medium-high heat
- 1 package (14 oz) uncooked chicken breast tenders (not breaded)
- 2 medium zucchini, sliced (4 cups)
- 1 large red, orange or yellow bell pepper, cut into thin strips (1 cup)
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
- Hot cooked pasta or gnocchi, if desired
- Shaved or grated Parmesan cheese