Joelene's profile page
Recipes
Lobster Mac and Cheese
By Joelene
Bring a large pot of water to a boil
- 8 ounces macaroni
- 6 tablespoons salted butter, plus more for buttering the pan
- 2 lobster tails, meat removed and chopped into large chunks
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup half-and-half
- Salt and freshly ground black pepper
- 1 cup shelf-stable grated Parmesan, such as Kraft
- 3/4 cup grated sharp Cheddar
- 3/4 cup grated fontina cheese
- 4 ounces goat cheese (chevre)
Roasted Garlic and Sun-Dried Tomato Butter
By Joelene
- 3 cloves roasted garlic
- 3 oil-packed sun-dried tomato halves, drained and finely chopped
- 4 tablespoons ( 1/2 stick) butter, room temperature
Holiday Roll Ups
By Joelene
Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly
- 2 packages cream cheese, softened
- 1 package ranch dressing mix
- Freshly ground black pepper
- 5 flour tortillas
- 1/2 cup finely diced green bell peppers
- 1/2 cup finely diced red bell peppers
- 2 green onions, sliced
Roasted Tomato Salsa
By Joelene
Heat oven to 425 degrees F
- 1 pound(s) plum tomatoes, halved
- 2 jalapeños, halved and seeded
- 1 clove(s) (small) garlic
- 1/2 medium white onion, cut into 1-inch pieces
- 2 tablespoon(s) olive oil
- Kosher salt
- Pepper
- 1/2 cup(s) fresh cilantro
- 2 tablespoon(s) fresh lime juice
Velveeta Fudge
By Joelene
This fudge should be refrigerated or it will soften
- 3/4 pound Velveeta (block or slices, cubed)
- 1 cup butter
- 6 squares unsweetened baking chocolate (up to 8)
- 2 tablespoons light corn syrup
- 2 pounds powdered sugar
- 1 teaspoon vanilla
Black-eyed Pea Chili With Quinoa and Corn
By Joelene
Heat a large, non-stick Dutch oven or chili pot
- 2 large onions, chopped (I use a food processor)
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 6 cloves garlic, minced
- 5 cups (24 ounces) fresh black-eyed peas, or 2 1/2 cups (1 pound) dried peas, soaked overnight and drained
- 6 cups vegetable broth
- 2 1/2 tablespoons mild chili powder
- 1 tablespoon cocoa powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/4 to 1/2 teaspoon chipotle powder, red pepper, or hot smoked paprika (adjust to taste)
- 2 15-ounce cans diced tomatoes, with juice (fire-roasted preferred)
- 1 1/2 cups fresh or frozen corn
- 1/3 cup uncooked quinoa, rinsed
- Salt and pepper to taste
- Optional: wedges of lime and slices of avocado, to serve
Mini Black and Whites
By Joelene
Heat oven to 350°F. Line baking sheets with parchment paper
- 1 1/4 cup(s) all-purpose flour
- 1/4 teaspoon(s) baking soda
- 1/4 teaspoon(s) kosher salt
- 1/3 cup(s) unsalted butter, at room temperature
- 1/2 cup(s) granulated sugar
- 1 teaspoon(s) pure vanilla extract
- 1 teaspoon(s) lemon zest
- 1 large egg
- 1/2 cup(s) sour cream
- 2 cup(s) confectioners’ sugar
- 2 tablespoon(s) light corn syrup
- 3 tablespoon(s) whole milk
- 3 tablespoon(s) unsweetened cocoa
Witches Brew
By Joelene
Fill highball with ice, add vodka and chambord
- 1 oz Skyy vodka
- 1 oz Chambord
- 1/2 oz cranberry juice
- 1/2 sour mix
No-bake Raspberry Cheesecake Pots
By Joelene
Using an electric mixer, beat the cream cheese and sugar until smooth
- 1 1/2 package(s) (8 ounces each) cream cheese, at room temperature
- 3 tablespoon(s) granulated sugar
- 1 cup(s) heavy cream
- 1 tablespoon(s) fresh lemon juice
- Other Ingredients
- 8 graham crackers, ground (about 1 cup)
- 12 ounce(s) fresh raspberries
- 1/2 cup(s) raspberry jam
- 8 (8-ounce) glass jars
Egg-in-a-Hole
By Joelene
With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread
- 1 slice of your favorite kind of bread
- 1 tablespoon butter
- 1 egg
- Salt and freshly ground black pepper