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Recipes
Pumpkin-Caramel Monkey Bread
By joeyanne
A Pumpkin-Caramel, autumn inspired version of monkey bread
- 1/2 cup granulated sugar
- 2 tablespoons pumpkin pie spice
- 4 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits
- 1 cup brown sugar, packed
- 3/4 cup butter
- 1/4 cup canned pumpkin (not pumpkin pie mix)
Mardi Gras Beignets
By joeyanne
Find more recipes at: mrfood
- pound) loaf frozen bread dough, thawed 1/4 cup plus 1 tablespoon confectioners' sugar, divided 2 cups vegetable shortening
Zesty Grilled Veggies
By joeyanne
step 1 PLACE vegetables in grill basket
- 4 zucchini (1-/2 lb.), cut diagonally into 1/2-inch-thick slices
- 3 each red and yellow peppers, cut into 1/2-inch-wide strips
- 1/4 cup KRAFT Zesty Italian Dressing
- 1/4 cup KRAFT Grated Parmesan Cheese
Famous Queso Dip
By joeyanne
COMBINE ingredients in microwaveable bowl
- 1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
- 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
Lemon Bars (So Easy-Pillsbury)
By joeyanne
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 4 eggs, slightly beaten
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine, softened
- 2 tablespoons grated lemon peel (2 medium)
- 1/3 cup fresh lemon juice (2 medium)
- 1 to 2 tablespoons powdered sugar
Creamed Chicken and Corn Soup
By joeyanne
Directions 1. In a 3-1/2- or 4-quart slow cooker combine chicken, soup, cream-style corn, broth, carrots, onion, c...
- 12 ounces skinless, boneless chicken thighs
- 1 26 ounce can condensed cream of chicken soup
- 1 14 3/4 ounce can cream-style corn
- 1 14 ounce can reduced-sodium chicken broth
- 1 cup chopped carrots (2 medium)
- 1 cup finely chopped onion (1 large)
- 1 cup frozen whole kernel corn
- 1/2 cup chopped celery (1 stalk)
- 1/2 cup water
- 2 slices bacon, crisp-cooked, drained, and crumbled
Slow-Cooker Apple Crisp with Warm Vanilla Sauce
By joeyanne
MIX sugar, flour and cinnamon in large bowl
- 3 Tbsp. sugar
- 1 Tbsp. flour
- 1 tsp. ground cinnamon
- 8 Granny Smith apples (about 2-1/2 lb.), peeled, sliced
- 12 gingersnap cookies, crushed
- 3/4 cup quick-cooking oats
- 1/2 cup chopped PLANTERS Pecans
- 1/4 cup butter or margarine, melted
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1/4 tsp. ground nutmeg
- 3 cups milk
Chicken Enchiladas
By joeyanne
1. Heat oven to 350°F. In small bowl, mix cooking sauce, chiles and cumin
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1 teaspoon ground cumin
- 2 cups diced deli rotisserie chicken
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 cup shredded Monterey Jack cheese (4 oz)
- 1/2 cup sour cream
- 8 flour tortillas (8 inch)
- 1 cup shredded Cheddar cheese (4 oz)
- Chopped green onions or avocado
- Lettuce
- Chopped tomatoes
- Additional sour cream
So-Easy Lemon Bars
By joeyanne
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough
- 1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
- 4 eggs, slightly beaten
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine, softened
- 2 tablespoons grated lemon peel (2 medium)
- 1/3 cup fresh lemon juice (2 medium)
- 1 to 2 tablespoons powdered sugar
Hot Chocolate for Gifts
By joeyanne
Mix all together (marshmallows can be mixed in or put separately in a baggie and tied to jar)
- 2 # Powdered Milk
- 15 oz. Nestle Quick Chocolate Mix
- 8 oz. Powdered Sugar
- 1 small pkg. Instant Chocolate Pudding Mix
- Miniature Marshmallows (optional)