Joeyanne's profile page
Recipes
Catherine McCord's Green Mac and Cheese
By joeyanne
step 1 ingredients: 1 pound Elbow Macaroni instructions: Preheat oven to 350° F
- 1 pound Elbow Macaroni
- 3 cups Whole Milk
- 1 cup packed fresh Spinach
- 3 tablespoons Unsalted Butter
- 2 tablespoons Flour
- 4 cups grated White Cheddar Cheese
- 2 cups chopped Broccoli Florets
- 1 cup Peas
Pumpkin Spice Muddy Buddies
By joeyanne
Perfect for fall, these Pumpkin Spice Muddy Buddies are sweet, crunchy and loaded with the fragrant spices found in...
- 5 C Rice Chex Cereal
- 1 C powdered sugar
- 2 tsp pumpkin pie spice
- 1 (12 ounce) bag white chocolate chips
- 3/4 C butterscotch chips
- 1 tsp shortening
Chili Potato Burritos
By joeyanne
1. Bring a large pot of salted water to a boil
- 4 potatoes, peeled & Chopped
- 1 cup shredded Jack Cheese
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 clove garlic, minced
- salt & Pepper to taste
- 8 (6 inch) flour tortillas
- 1/2 cup red enchilada sauce
Beef Enchilada Stack
By joeyanne
Heat oven to 350°F. Spray 9-inch glass pie plate or 9 1/2-inch glass deep-dish pie plate with cooking spray
- 1 lb lean (at least 80%) ground beef
- 1/2 cup chopped onion
- 1/2 medium green bell pepper, chopped (1/2 cup)
- 1/2 cup Green Giant™ Steamers™ Niblets® frozen corn
- 1 package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix
- 1 can (14.5 oz) diced tomatoes in sauce, undrained
- 1 can (10 oz) Old El Paso® enchilada sauce
- 9 corn tortillas (6 inch)
- 2 cups shredded Cheddar cheese (8 oz)
- 1/2 cup sour cream
- 3 medium green onions, sliced (3 tablespoons)
Cheesy Spinach and Bacon Dip
By joeyanne
MICROWAVE ingredients in microwaveable bowl on HIGH 5 min
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
- 1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
- 8 slices cooked OSCAR MAYER Bacon, crumbled
Chicken Enchilada Soup (Crock Pot)
By joeyanne
Love smelling something hearty and tasty just a simmering away all day while I do really important things like go t...
- Toppings:
- 1 (14.5 ounce) can Mexican Style Stewed Tomatoes
- 2 (15 ounce) cans black beans
- 2 (15 ounce) cans corn
- 1/2 C onion, chopped
- 1/2 C red or green pepper, chopped
- 2 chicken breasts (I used frozen)
- 1 (10 ounce) can enchilada sauce
- 1 (10 ounce) can cream of chicken soup
- 2 1/2 C milk
- 4 chicken bullion cubes (or 4 t bullion granules)
- 1/2 t lime juice (can be bottled)
- 1/3 C sour cream
- 2 T butter
- Tortilla Chips
- cheddar cheese
- cilantro
- avocado
Chocolate Mousse
By joeyanne
Directions Finely chop chocolate; reserve
- 4 large egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons unsweetened cocoa powder
- 2 ounces bittersweet chocolate
- 3/4 cup heavy cream
Eggplant Parmesan Stacks
By joeyanne
Light and healthy
- 2 lbs eggplant, cut cross-wise in 1/4" slices
- 6 cups marinara low sodium sauce, divided
- 3 cups shredded mozzarella cheese, divided
- 1/2 tsp dried basil
- 1/4 cup grated parmesan cheese
- 1/2 cup whole wheat Panko Bread Crumbs
- 2 tsp Olive Oil
Pulled Pork Tortillo Bake
By joeyanne
STEP ONE: MIX INGREDIENTS Mix corn and chopped chilies in small bowl
- 1 can (11 oz) Green Giant® SteamCrisp™ chipotle white corn or Green Giant® Niblets® whole kernel sweet corn, drained
- 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
- 12 corn tortillas
- 1 package (12 oz) refrigerated hickory smoked seasoned pulled pork
- 1 container (8 oz) sour cream
- 1 can (10 oz) Old El Paso® mild green chile enchilada sauce
- 1 1/2 cups shredded Monterey Jack cheese (6 oz)
Crescent Beef Burritos
By joeyanne
*Email Address: *Your Email Address: tablespoons Old El Paso® taco seasoning mix (from 1-oz package) Heat...
- 1 Heat oven to 350°F. Spray cookie sheet with cooking spray. In 10-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
- 2 Stir in taco seasoning mix and water. Reduce heat to medium; cook about 5 minutes, stirring frequently, until water has evaporated. Remove from heat; stir in beans.
- 3 If using crescent rolls: Unroll dough; separate dough into 8 rectangle. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 8 rectangles.
- 4 Spoon about 2 tablespoons beef mixture and 1 tablespoon of the salsa onto each rectangle; spread to within 1/2 inch of one short side. Starting with other short side, roll up each rectangle; pinch edges to seal. Place seam side down on cookie sheet.
- 5 Bake 18 to 23 minutes or until golden brown. Top each burrito with cheese; bake 2 to 3 minutes longer or until cheese is melted. Serve garnished with sour cream and olives.