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Recipes
Saucy Mexican Chicken
By joeyanne
COOK chicken in nonstick skillet on medium-high heat 4 min
- 4 small boneless skinless chicken breasts (1 lb.)
- 1 cup TACO BELL® Thick & Chunky Salsa
- 1 can (15 oz.) black beans, undrained
- 1 cup KRAFT 2% Milk Shredded Cheddar Cheese
Taco Salad (Build Your Own)
By joeyanne
Yield: 8 servings 1. To make your taco meat, heat a skillet up over medium high heat
- TACO MEAT:
- Time: 30 minutes
- Yield: 8 servings
- Recipe adapted from MyDearMom
- 2 pounds ground beef (I used 9% lean)
- 1/2 C onion, chopped
- 1 Tb garlic, chopped
- 2 (14.5 ounce) cans Mexican Stewed Tomatoes
- 2 Tb taco seasoning
- 1/4 ts sugar
- SALAD TOPPINGS:
- 1 head romaine lettuce
- 1 bag tortilla chips (Fritos or Cool Ranch Tortilla Chips are also fabulous)
- Mexican cheese blend
- black beans
- red kidney beans
- grape tomatoes
- red or green onion
- olives
- avocado
- sour cream
- salsa
- Cilantro Lime Dressing or Ranch Dressing
- Yield: 3-4 cups
- 1 package Hidden Valley Ranch Dressing mix
- 1 C Best Foods Mayonnaise (I use Light, on occasion)
- 1 C milk
- 2 tomatillos
- 1/2 bunch cilantro
- 1 clove garlic
- 1 lime, juiced
- pinch red pepper flakes
- 1 T sugar
Men's Network
By joeyanne
Easiest ribs ever ! Provided by: Bob Blaske Ingredients: Ribs Favorite BBQ Sauce Directions: Cut off that thin...
- Ribs
- Favorite BBQ Sauce
Taco Bubble Bake
By joeyanne
1. Heat oven to 350°F. 2
- Ingredients
- 1/2 lb lean (at least 80%) ground beef
- 1/2 lb bulk chorizo sausage
- 1 can pinto beans, drained, rinsed
- 1 package Old El Paso® chile and roasted garlic Mexican cooking sauce
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated southern style biscuits
- 2 cups shredded Colby-Monterey jack cheese blend (8 oz)
- 3 cups chopped lettuce
- 2 tomatoes, chopped
- Sour cream
Chicken Noodle-Vegetable Soup
By joeyanne
Directions 1. In a 4-quart pot, combine broth, soup, water, thyme, salt, and pepper
- 2 14 ounce can chicken broth
- 1 10 3/4 ounce can condensed cream of chicken soup
- 1 cup water
- 1/2 teaspoon dried thyme, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 medium chicken legs with thigh portions (1 1/4 pounds total), skinned
- 1 cup sliced carrots (2 medium)
- 3/4 cup chopped onion
- 1/2 cup sliced celery (1 stalk)
- 1 bay leaf
- 4 ounces dried wide noodles (about 2 cups)
- 1/2 cup frozen peas
Root Beer Float Cookies
By joeyanne
Directions Heat oven to 375
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 cup butter, softened
- 1 ⁄2 cup buttermilk
- 2 eggs
- 2 teaspoons root beer extract
- 1 teaspoon vanilla
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ⁄4 teaspoon salt
- Frosting
- 4 cups powdered sugar
- 4 tablespoons half-and-half (add more if needed to get frosting like consistency)
- 4 teaspoons root beer extract
Hash Brown Quiche
By joeyanne
*** NOTE: This recipe can be made up to 1 day in advance (from start to finish, including the baking) and kept in t...
- 1 (24 ounce) bag frozen shredded hash brown potatoes
- 2 T butter
- 1/2 t smoked paprika, divided
- 1/4 t seasoned salt (I like Lawrys)
- salt and pepper
- 4 sliced bacon
- 1/3 C red onion, chopped
- 1/3 C green pepper, chopped
- 5 eggs
- 1 1/3 C half and half
- 1 C sharp cheddar cheese, shredded
Crustless Mini Quiches
By joeyanne
1. Preheat oven to 350. Coat 12 standard-size muffin cups with cooking spray
- 2 cups shredded Swiss cheese
- 1/2 cup half and half
- 1/2 cup reduced-fat mayonnaise
- 2 eggs
- 2 tbs flour
- 1/2 tsp seasoned salt
- 1/8 tsp black pepper
- 1 cup diced cooked ham or cooked bacon
- 1/4 cup diced button mushrooms
- 1/4 cup finely chopped onion
Overnight Breakfast Pie
By joeyanne
Directions 1. In a large skillet cook bacon over medium heat until crisp
- 8 slices bacon
- 1/2 cup panko (Japanese-style bread crumbs)
- 5 eggs
- 2 1/2 cups frozen shredded hash brown potatoes
- 1 cup shredded Swiss cheese (4 ounces)
- 1/2 cup cottage cheese
- 1/3 cup milk
- 1/4 cup chopped green onions (2)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 drops bottled hot pepper sauce
- Sliced green onions (optional)
Herb Stuffed Pork Roast
By joeyanne
Directions Let pork sit at room temperature 30 minutes
- 1 pork rib roast with 6 ribs (about 4 pounds), chine bone removed and ribs frenched
- 3 cups fresh parsley
- 3 tablespoons olive oil
- 1 tablespoon fennel seed, crushed
- 3 cloves garlic
- 1/3 cup golden raisins
- Salt and pepper
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon grainy mustard