Joanks' profile page
Recipes
Cherry Delight
By Joanks
Beat egg whites and cream of tartar until stiff
- 6 egg whites
- 3/4 tsp. cream of tartar
- 1 tsp. vanilla extract
- 2 cups sugar
- 2 cups chopped pecans
- 2 cups crushed Ritz crackers
- one 16 oz. Cool Whip
- 1 - 2 cans cherry pie filling
Sangria
By Joanks
Pour wine in the pitcher and squeeze the juice wedges from the lemon, lime and orange into the wine
- 1 bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
- 1 lemon, cut into wedges
- 1 lime, cut into wedges
- 1 orange, cut into wedges
- 2 Tablespoons sugar
- splash of orange juice or lemonade
- 2 shots of gin or triple sec (optional)
- 1 small can of diced pineapples with juice
- 4 cups ginger ale
Chocolate Candy Bar Dessert
By Joanks
Mix cookie crumbs, 1/4 cup of the sugar and melted margarine in 13 x 9" pan, Press firmly onto bottom of pan
- 2 cups chocolate cookie crumbs
- 1/2 cup sugar, divided
- 1/2 cup margarine, melted
- 1 pkg. (8 oz.) cream cheese,
- softened
- 12 oz. Cool Whip, thawed
- 1 cup chopped chocolate covered
- candy bars
- 3 cups cold milk
- 2 pkgs. (4 serving size) chocolate
- flavor instant pudding
Crunchy Roasted Rosemary Potatoes
By Joanks
Preheat oven to 375 degrees
- 6 - 8 large Yukon Potatoes, cut into large chunks
- 4 sprigs fresh rosemary
- Kosher salt and freshly gound black pepper
- Extra-virgin olive oil
- 6 strips bacon, fried and crumbled
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
Asparagus Tart
By Joanks
Preheat oven to 400°. Remove pastry sheet form package; place on counter to thaw 10-15 minutes or until dough unfo...
- 1 sheet frozen puff pastry, thawed
- 1/3 cup sour cream
- 1 cup smoked Gouda cheese, shredded
- 1 lb fresh asparagus
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
Chicken Biscuit Bake
By Joanks
In a bowl, combine the soup, mayo and worchestershire sauce
- 1 can (10 3/4 oz.) condensed
- cream of chcken soup, undiluted
- 2/3 cup mayonnaise
- 2 - 3 tsps. worchestershire sauce
- 4 cups cubed cooked chicken
- 3 cups choppped broccoli, cooked
- 1 medium onion, chopped
- 1 cup (4oz.) shredded cheddar cheese
- 2 tubes (12 oz.) refrigerated
- buttermilk biscuits
- 2 eggs
- 1/2 cup sour cream
- 2 tsp. celery seed
- 1 tsp. salt
Bacon and Corn Chowder
By Joanks
1 Spray 6- to 7-quart slow cooker with cooking spray
- 1/2 lb bacon, cut into 1-inch pieces
- 2 cups cubed peeled potatoes
- 2 cups frozen corn (from 12-oz bag), thawed
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup chopped carrots
- 1/2 cup chopped red bell pepper
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic cooking sauce
- 1 can (14.75 oz) cream style sweet corn
- 1 tablespoon sugar
- 1 cup milk
LIME CHIFFON MINI PIES
By Joanks
Combine lime zest, juice, gelatin and 1/4 cup cold water in a small saucepan
- 1 tsp. freshly grated lime zest
- 1/4 cup fresh squeezed lime juice
- ( from 2 large limes)
- 2 Tbsp. lime flavored gelatin
- 1 cup heavy cream
- 1 can (14 oz.) sweetened condens-
- ed milk
- 2 pkgs. (4 oz. each) mini graham
- crusts (6 per container)
- additonal whipped cream
- additional lime zest
Applebee's Oriental Dressing
By Joanks
Using an electric mixer, blend all ingredients in small bowl until well combined
- 3 Tablespoons honey
- 1 1/2 Tablespoons white vinegar
- 4 teaspoons mayonnaise
- 1 Tablespoon Grey Poupon Dijon mustard
- 1/8 teaspoon sesame oil
Oven Denver Omelet
By Joanks
In large bowl, beat the eggs, milk and seasoned salt
- 8 eggs
- 1 cup milk
- 1/2 tsp. seasoned salt
- 2 cups frozen shredded hash brown
- potatoes
- 1 cup diced fully cooked ham
- 1 cup shredded cheddar cheese
- 1 Tbsp.dried minced onion