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Recipes
Orange Dream Layered Squares
By joeyanne
MIX graham crumbs and butter; press onto bottom of 8-inch square pan
- 6 HONEY MAID Honey Grahams, finely crushed (about 1 cup)
- 2 Tbsp. butter, melted
- 1/2 cup orange juice
- 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1/2 cup cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 tsp. orange zest
Lemon Cream Cheese Frosting
By joeyanne
Frosting from Barb
- 1-8oz package cream cheese, softened
- 1/2 stick butter
- 1 # confectioners' sugar
- 1 tsp vanilla extract
- juice of 1/2 lemon
Peanut Butter Cream Cups
By joeyanne
Heat oven to 350°F (325°F for dark pan)
- 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
- 2 cups frozen (thawed) whipped topping
- 4 teaspoons chocolate candy sprinkles
Chicken Gnocchi Soup
By joeyanne
1. Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped
- 1 medium onion, chopped
- 2 large carrots, peeled and grated
- 4 stalks celery, chopped
- 6 cloves garlic, peeled and chopped
- 2-3 T olive oil
- 1 Rotisserie Chicken + 1 C reserved broth from the bottom of the chicken container
- 7 C water
- 8 chicken bullion cubes
- 1 (16 ounce) package Potato Gnocchi
- 4 C half and half
- 1 1/2 C spinach, chopped
- 1 t thyme
- 1/8 t nutmeg
- 1 T sugar
- 1/4 C cold water
- 5 T cornstarch
- salt and pepper
- 2 T butter
Rustic Three Cheese Tart
By joeyanne
HEAT oven to 450ºF. COMBINE potatoes, onions, garlic powder and 1 cup cheese
- 4 cups frozen shredded hash browns
- 1 sweet onion, chopped
- 1/2 tsp. garlic powder
- 1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
- 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
- 2 Tbsp. finely chopped fresh chives
Pan-Roasted Chicken
By joeyanne
Heat oven to 400°F. Heat large heavy-bottomed ovenproof skillet (such as cast iron) over medium heat 2 minutes
- 2 boneless skin-on chicken breasts
- 1 teaspoon salt
- 1 tablespoon vegetable or canola oil
- 2 to 3 tablespoons unsalted butter
- 6 fresh thyme sprigs
Italian Pulled-Pork Sandwiches
By joeyanne
Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 1/2 cup chopped onion
- 1 boneless pork shoulder roast or Boston butt roast (2 lb), trimmed of fat, cut into 2-inch slices
- 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
- 1 tablespoon dried minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1 can (19 oz) Progresso® tomato basil soup
- 2 tablespoons balsamic vinegar
- 2 medium tomatoes, sliced
- 12 hamburger buns, split
Slow Cooker Family-Favorite Chili
By joeyanne
In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brow...
- 2 lb lean (at least 80%) ground beef
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (16 oz) chili beans in sauce, undrained
- 1 can (15 oz) tomato sauce
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
PARTY TRAY from Gooseberry Patch
By joeyanne
Next time they ask to help, you'll be ready to amaze them with these ideas
- 2 bags each red and green peppermint candies
- parchment paper
Slow Cooked Family-Favorite Beef Stew
By joeyanne
Nothing says 'home cooking' like a bowl of classic, comforting beef stew
- 1 1/2 pound beef stew meat, cut into 3/4-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon oil
- 1 pound small (2 1/2 to 3-inch) red potatoes, quartered
- 1 1/2 cups frozen pearl onions (from 16 ounce package)
- 1 bag (1 pound) ready-to-eat baby-cut carrots
- 1 jar (12 ounce) beef gravy
- 1 can (14 1/2 ounce) Muir Glen® organic tomatoes, diced and undrained
- 3 tablespoons all-purpose flour
- 1/4 cup cold water