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Recipes
Crunchy Taco Burritos
By joeyanne
In 10-inch skillet; cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; d...
- 1 lb lean (at least 80%) ground beef
- 1 cup water
- 1 cup milk
- 1 box Hamburger Helper® crunchy taco
- 1/3 cup milk
- 12 Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)
- 1/3 cup sliced green onions
- 1 large tomato, chopped
Chicken Enchilada Pasta
By joeyanne
Directions 1. Preheat oven to 350 degrees F
- 1 12 ounce package dried jumbo shell macaroni
- 3 large green and/or red sweet peppers, chopped
- 1 1/2 cups chopped red onion
- 1 fresh jalapeno chile pepper, seeded and chopped
- 2 tablespoons vegetable oil
- 2 cups chopped cooked chicken
- 1 16 ounce can refried beans
- 1/2 1 1/4 ounce package taco seasoning mix (3 Tbsp.)
- 2 10 ounce can enchilada sauce
- 1 8 ounce shredded Mexican-style four-cheese blend
- 1 cup sliced green onions
- 2 cups nacho cheese-flavored tortilla chips, crushed (2 oz.)
- Avocado dip and/or sour cream
Scalloped Potatoes
By joeyanne
In a large saucepan, saute the onion and garlic in butter until tender
- 1 onion, diced
- 2 cloves garlic, minced
- 5 tbs. butter
- 5 tbs. flour
- 1 1/4 tsp. salt
- 1/2 tsp. pepper
- 5 cups milk
- 6 cups potatoes, peeled and very thinly sliced
Enchilada Pasta Soup
By joeyanne
In Dutch oven or large saucepan, combine broth, corn, enchilada sauce and chiles; mix well
- 5 1/4 cups Progresso® Chicken Broth (from two 32-oz. cartons)
- 2 (14.75-oz.) cans Green Giant® Cream Style Sweet Corn
- 2 (10-oz.) cans Old El Paso® Red Enchilada Sauce
- 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
- 1 (10-oz.) can chunk white and dark chicken in water, undrained
- 1 (5-oz.) pkg. uncooked vermicelli, broken into pieces
- 1 1/2 teaspoons cumin
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano leaves, crushed
- 1 medium onion, chopped
- 12 oz. (3 cups) shredded colby-Monterey Jack cheese blend
Mini Pumpkin Pie Bites
By joeyanne
Pre-heat oven to 350 degrees
- 1 can (30 Ounces) Easy Pumpkin Pie Mix
- 1 can (5 Ounces) Evaporated Milk
- 2 Eggs
- 2 pkgs (2.1 Ounces Each) Athens Mini Fillo Shells
- Whipped Cream
- Nutmeg
Pumpkin Crunch Cake
By joeyanne
1. Preheat your oven to 350 degrees
- 1 (15 ounce) can pumpkin
- 1 (12 ounce) can evaporated milk
- 3 eggs
- 1 1/2 C sugar
- 1 Tb pumpkin pie spice
- 1/2 tsp salt
- 1 box Butter Golden Cake Mix
- 1 C butter, melted
- 1 C pecans, chopped
Penne Pasta with Tomatoes and Spinach (Renewed)
By joeyanne
1. Grab a (1 pound) box of penne pasta
- 1 (1 pound) box penne pasta
- 7-8 cloves garlic, chopped
- 2-3 Tb olive oil
- 2 (1 pint) containers grape tomatoes
- salt and pepper
- 3-4 handfulls of spinach
- 1 C parmesan cheese
- 1 tsp lemon juice, fresh
Secret-Center Cookie Cups
By joeyanne
Our Makers See All Our Makers We ♥ Makers AddtoFavorites AddtoFavorites AddToGroceryList AddToGroceryList ...
- 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
- 36 miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped
- 36 small paper baking cups (1 3/4 inch)
- 1 container (1 lb) chocolate creamy ready-to-spread frosting
Cinnamon Roll French Toast Bake (Overnight)
By joeyanne
1. Bake and ice cinnamon rolls as directed on can
- 1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
- 4 eggs
- 3/4 cup half-and-half
- 1/4 cup light or dark corn syrup
- 2 teaspoons vanilla
- 4 tablespoons butter
Chicken Florentine
By joeyanne
To avoid a watery Chicken Florentine, we drained excess liquid from the cooked spinach by pressing the leaves with...
- 2 tablespoons vegetable oil
- 2 (6-ounce) bags baby spinach
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and pepper
- 2 garlic cloves, minced
- 1 minced shallot
- 1 1/4 cups low-sodium chicken broth
- 1 1/4 cups water
- 1 cup heavy cream
- 6 tablespoons grated Parmesan cheese
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice from 1 lemon