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Broccoli Casserole

Broccoli Casserole

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1. Preheat oven to 350°F

  • 2 10-ounce packages frozen chopped broccoli
  • 2 large eggs, beaten
  • 1 cup mayonnaise
  • 1 10-ounce can cream of celery
  • 10 ounces sharp Cheddar cheese, grated
  • Salt and pepper
0/5 (0 Votes)

"Everything But The Kitchen Sink" Sundaes

Everything But The Kitchen Sink Sundaes

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Caramel sauce: Heat the sugar in a heavy saucepan over low heat, stirring occasionally for about 7 minutes

  • Caramel Sauce:
  • 1 cup sugar
  • 1 cup whipping cream
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 2 pints vanilla ice cream
  • 6 crushed chocolate sandwich cookies (recommended: Oreo)
  • 6 crushed chocolate chip cookies
  • 6 tablespoons chocolate chips
  • 1/4 cups chopped pecans
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Lemony Broccolini

Lemony Broccolini

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Bring a large pot of water to a boil

  • 2 bunches broccolini
  • 2 tablespoons salted butter
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • Grated zest and juice of 2 lemons
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Grilled Butterflied BBQ Chicken with Macaroni Salad

Grilled Butterflied BBQ Chicken with Macaroni Salad

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For the macaroni salad: Bring a large pot of salted water to a boil

  • Macaroni Salad:
  • Kosher salt
  • 2 cups elbow macaroni
  • 1 cup halved grape tomatoes
  • 1 cup sliced radishes
  • 1/2 cup diced green bell peppers
  • 6 scallions, white and light green parts only, thinly sliced
  • 1/2 English cucumber, diced
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic salt
  • Freshly ground black pepper
  • Chicken:
  • 1 whole chicken
  • 2 tablespoons chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons canola oil
  • 1/4 cup barbecue sauce, plus more for serving
  • Lime wedges, for serving
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Coconut Pineapple Cake

Coconut Pineapple Cake

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Prepare the cake mix, according to package instructions

  • For Icing:
  • 1 box yellow cake mix (prepare according to manufacturer’s instructions )
  • 8 ounces cream cheese (softened)
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 box INSTANT vanilla pudding mix (It does not have to be exact - you can use one of the large boxes of instant vanilla pudding (5.1oz) or two small ones)
  • 20 ounces crushed pineapple (1 can)
  • 16 ounces Cool Whip
  • 1 1/2 cups shredded sweetened coconut
0/5 (0 Votes)

Two Minute, 5 ingredient Fudge!

Two Minute, 5 ingredient Fudge!

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Line a square pan with waxed paper

  • 1 large package (18 oz) semi-sweet chocolate chips
  • 1 can Sweetened Condensed Milk
  • 2 teaspoons vanilla
  • ½ cup chopped walnuts or pecans
  • 1/8 teaspoon salt
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Ginger and Scallion Steamed Sea Bass

Ginger and Scallion Steamed Sea Bass

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Mix soy sauce, vinegar, brown sugar, sesame oil and five-spice powder in a bowl

  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon five-spice powder
  • 1 cup thinly sliced scallions
  • 4 tablespoons julienned ginger
  • 1 1/4 pounds sea bass or cod (4 fillets)
  • 1 1/4 cups jasmine rice
  • 1 pound baby bok choy
  • 1/3 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon cornstarch
5/5 (1 Votes)

Smoothie, frozen

Smoothie, frozen

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Total calories: 370

  • 1 cup kale: 33 calories
  • 1 cup spinach: 7 calories
  • 1 banana: 105 calories
  • 6 strawberries: 23 calories
  • 1/2 cup blueberries: 42 calories
  • 1/2 cup mango: 50 calories
5/5 (1 Votes)

The Best Chocolate Sheet Cake. Ever.

The Best Chocolate Sheet Cake. Ever.

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Note: I use an 18x13 sheet cake pan

  • FOR THE CAKE:
  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • 1/2 cup Buttermilk
  • 2 whole Beaten Eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • FOR FROSTING:
  • 1/2 cup Finely Chopped Pecans
  • 1-3/4 stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 1 pound (minus 1/2 Cup) Powdered Sugar
5/5 (1 Votes)

Summer Peach and Rhubarb Crostata

Summer Peach and Rhubarb Crostata

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For the crostatas: Preheat the oven to 400 degrees F

  • Crostatas:
  • 4 cups small-diced peaches (about 6 peaches)
  • 2 cups thinly sliced peeled rhubarb (about 2 small stalks)
  • 1 tablespoon lime juice
  • 1 tablespoon triple sec
  • 1 vanilla bean, split and scraped
  • 1/3 cup plus 1 tablespoon sugar
  • 1 sheet frozen puff pastry, thawed just enough to handle without cracking
  • All-purpose flour, for dusting
  • Creme Fraiche:
  • 1 cup creme fraiche
  • 1 tablespoon agave
  • Zest and juice of 1/2 lime
  • Fresh mint sprigs, for garnish
0/5 (0 Votes)