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Recipes
Peanut Butter Mississippi Mud Brownies
By joeyanne
Southern Living OCTOBER 2012
- 4 (1-oz.) unsweetened chocolate baking squares
- 1 1/3 cups butter, softened and divided
- 2 1/2 cups granulated sugar, divided
- 4 large eggs
- 2 cups all-purpose flour, divided
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon baking powder
- 3 cups miniature marshmallows
- 1 1/2 cups lightly salted roasted peanuts
- Chocolate Frosting
Tender Sugar Cookies - Recipe.com
By joeyanne
These butter cookies bake longer and at a lower temperature than most cookies
- 1 cup unsalted butter, softened see savings
- 1-1/4 cups sugar see savings
- 1 teaspoon baking powder see savings
- 1/4 teaspoon salt see savings
- 1 egg see savings
- 1 teaspoon vanilla see savings
- 2-1/4 cups all-purpose flour see savings
Cinnamon Twists
By joeyanne
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper
- 1 can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing (5 rolls)
- 5 tablespoons desired add-in (such as mini chocolate chips, chopped pecans, chopped peanuts, shredded coconut or white vanilla baking chips)
- 1 package (8 oz) cream cheese, softened
- 1/4 cup butter, softened
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
Smooth Sweet Tea
By joeyanne
Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher
- 1 pinch baking soda
- 2 cups boiling water
- 6 tea bags
- 3/4 cup white sugar
- 6 cups cool water
Italian Chicken Braid
By joeyanne
1 Heat oven to 375°F. Line large cookie sheet with parchment paper
- 1 box (8 oz) Green Giant® Simply Steam™ frozen garden vegetable medley, thawed
- 2 cups chopped cooked chicken breast
- 1 cup grated Parmesan cheese
- 1/2 cup mascarpone cheese
- 2 teaspoons Italian seasoning
- 2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 egg white, beaten
Smooth Sweet Tea
By joeyanne
Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher
- 1 pinch baking soda
- 2 cups boiling water
- 6 tea bags
- 3/4 cup white sugar
- 6 cups cool water
Spicy Unstuffed Peppers Casserole
By joeyanne
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)
- 1 1/2 lb lean (at least 80%) ground beef
- 1 tablespoon olive oil
- 2 large red, green or yellow bell peppers, cut into 1-inch pieces (about 4 cups)
- 3 cloves garlic, finely chopped
- 1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
- 2 chipotle chiles in adobo sauce (from 7-oz can), finely chopped
- 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
Fire Roasted Pot Roast
By joeyanne
Spray 6- to 7-quart slow cooker with cooking spray
- 1 boneless beef pot roast (2 lb)
- Salt and pepper
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- 3/4 lb potatoes, peeled, cut into 2-inch cubes
- 1/2 lb carrots, cut into 2-inch pieces
- 1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- Chopped fresh Italian (flat-leaf) parsley, if desired
Pico de Gallo
By joeyanne
Dice up equal quantities of onion and tomato
- 3 yellow or red onions
- 12 Roma tomatoes (slightly under ripe is fine)
- 2 cups fresh cilantro leaves
- 2 to 3 jalapenos
- 1 lime
- Salt
Marinated Chicken Breasts
By joeyanne
Marinated Chicken Breasts Provided by: Rev
- Boneless, skinless chicken breasts
- Italian Dressing