Joeyanne's profile page
Recipes
Pillsbury
By joeyanne
What I adore most about this recipe is how easy it is
- 1/2 package Pillsbury™ Ready to Bake!™ choc chip cookies
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 1/2 cups whipped cream topping (from aerosol can)
- 1/2 cup semisweet chocolate chips
- 1 tablespoon coconut oil
Pumpernickel Sausage Stuffing
By joeyanne
Preheat the oven to 350 degrees
- 4 tablespoons unsalted butter
- 1 pound sweet Italian sausage (casings removed), meat chopped
- 2 large celery ribs with leaves, chopped
- 1 large onion, chopped
- 1 loaf of pumpernickel raisin bread (1 pound), cut into 1-inch cubes and dried (leave out overnight or lightly toast in a 200 degrees oven)
- 1 sleeve saltine crackers (4 ounces), crumbled
- 1 tablespoon fresh thyme, chopped
- 4 eggs, lightly beaten
- 2 cups turkey stock or canned low-sodium chicken broth
- 1/4 cup chopped flat-leaf parsley
- Kosher salt and freshly ground pepper
Latke
By joeyanne
Directions On the large holes of a box grater or with a food processor, grate potatoes and onion
- 2 1/2 pounds russet potatoes, peeled
- 1 medium yellow onion
- Coarse salt
- 3 large eggs
- 1/2 cup potato starch
- 1/2 teaspoon baking powder
- 1 cup vegetable oil
Maple Applesauce Cobbler Cake
By joeyanne
Heat oven to 350°F. Grease 9-inch round or square cake pan with 1 tablespoon margarine
- 1 Heat oven to 350°F. Grease 9-inch round or square cake pan with 1 tablespoon margarine. In small bowl, combine brown sugar, cinnamon, 1/2 cup applesauce and 2 tablespoons syrup; blend well.
- 2 Separate dough into 8 biscuits. Cut each biscuit into 8 pieces; place in greased pan. Sprinkle raisins and pecans over biscuit pieces. Spoon applesauce mixture over raisins and pecans.
- 3 Bake at 350°F. for 35 to 45 minutes or until deep golden brown. Cool 10 minutes.
- 4 Meanwhile, in medium saucepan, combine 1 1/2 cups applesauce and 1/2 cup syrup. Cook over low heat until thoroughly heated, stirring constantly.
- 5 To serve, spoon warm cake into individual serving dishes. Spoon 1/4 cup applesauce mixture over each serving; top each with whipped topping. Store in refrigerator.
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
Crunchy Vanilla-Almond French Toast with Fancy Fruit Topping, Sweet-n-Smoky Bacon
By joeyanne
Preheat oven to 350 degrees F
- 1 pounds applewood smoked bacon
- 1/2 cup dark brown sugar
- 8 large eggs
- 1 cup half-and-half
- 2 teaspoons vanilla extract
- 2 pinches salt
- 1/2 teaspoon nutmeg, ground or freshly grated
- 2 teaspoons ground cinnamon
- 3 cups corn flakes, lightly crushed
- 1/2 cup sliced almonds, lightly crushed
- 4 tablespoons butter
- 12 (1 1/2-inch-thick) slices challah bread or soft "Italian" style bread
- Medium or dark amber maple syrup to pass at table
- Mint sprigs and edible flowers, suggested plate garnish
- 1 large navel orange, peeled and chopped
- 12 large strawberries, sliced
- 1/2 pint blueberries
- 1/2 pint raspberries
- 1/2 pint blackberries
- 2 tablespoons sugar
- 1/4 cup orange liqueur (recommended: Grand Marnier
Southwest Cheese Soup
By joeyanne
Find more recipes at: pillsbury
- 1 loaf (1 lb) prepared cheese product, cut into cubes
- 1 can (15.25 oz) Green Giant® whole kernel sweet corn, drained
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 cup milk
- Fresh cilantro sprigs, if desired
PULLED CHICKEN SANDWICH
By joeyanne
1. In 3-quart saucepan, mix cooking sauce, mustard, Worcestershire sauce, sugar and chili powder
- 1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- 1/4 cup yellow mustard
- 3 tablespoons Worcestershire sauce
- 2 tablespoons sugar
- 1 teaspoon chili powder
- 4 cups shredded deli rotisserie chicken*
- 8 soft burger buns, split
- 1 container (14 oz) prepared coleslaw, if desired
Nutty Pumpkin-Pie Pudding
By joeyanne
Directions 1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray
- Nonstick cooking spray
- 1 15 ounce can pumpkin
- 1 5 ounce can evaporated milk (2/3 cup)
- 1/3 cup sugar
- 2 tablespoons pumpkin pie spice
- 1 1-layer-size yellow cake mix
- 1 cup pecans or walnuts, toasted and chopped
- 1/4 cup butter, melted
- Frozen whipped dessert topping, thawed (optional)
Slow-Cooker Minestrone Stew
By joeyanne
In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; d...
- 1 package (19.5 oz) gluten-free sweet Italian turkey sausage links, casings removed
- 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
- 2 cans (18 oz each) Progresso® Vegetable Classics garden vegetable soup
- 1 can (15 oz) garbanzo beans, drained, rinsed
- 1 can (6 oz) tomato paste
- 1 teaspoon gluten-free Italian seasoning
- 1 cup uncooked gluten-free elbow macaroni (about 4 oz)
- 1/2 cup gluten-free shredded Parmesan cheese (2 oz)