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Recipes
Fresh Tomato Pasta Dish
By Joelene
Follow package directions for cooking pasta
- 16 ounces dried pasta
- 4 fresh tomatoes cut in half, with seeds squeezed out
- 2 tablespoons extra-virgin olive oil
- 1 small clove garlic, peeled and minced
- 1/4 cup fresh basil leaves, in pieces
- 1/2 to 1 small red chile pepper, shredded
- 1/4 cup reserved hot pasta water
Scampi Con Due Pane
By Joelene
Makes 6 servings
- 1/4 cup extra-virgin olive oil
- 1 shallot, minced finely
- 1 leek (white part only), minced finely
- 4 garlic cloves, minced finely
- 1 pinch red pepper flakes
- 1/2 cup white wine
- 12 shrimp, peeled and deveined
- Chopped fresh parsley
- 1 lemon half
- Salt, to taste
- White pepper, to taste
- 2 tablespoons butter
- 1 orange bell pepper, chopped
Slow Cooker Mac and Cheese
By Joelene
In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, p...
- Cooking spray
- 8 ounces cooked elbow macaroni
- One 12-ounce can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup (1/2 stick ) of butter, melted
- 1 teaspoon salt
- Dash of pepper
- 2 large eggs, beaten
- Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
- Dash of paprika
Beef and Molasses Short Ribs
By Joelene
Follow manufacturer's directions and heat pressure cooker to high
- 3 pounds beef short ribs, trimmed of fat
- Salt and pepper, to taste
- 1 teaspoon olive oil
- 12 ounces beer
- 1/2 cup molasses
Mexican Lime Pie
By Joelene
Set aside 1 Tb. of graham cracker crumbs for the topping
- 7 ounces graham cracker crumbs or Maria cookies
- 7 Tbs. unsalted butter, melted
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1 tsp. finely grated Mexican, Key or standard lime zest (shiny green part only)
- 1/3 cup freshly squeezed lime juice from 3 to 6 Mexican limes, 8 to 12 Key limes or 3 to 6 standard limes
Sweet-Potato and Red-Pepper Pasta with Goat Cheese
By Joelene
Bring a large pot of water to a boil
- 8 ounces whole-wheat angel-hair pasta
- 2 tablespoons extra-virgin olive oil, divided use
- 4 cloves garlic, minced
- 3 cups shredded, peeled sweet potato (about 1 medium)
- 1 large red bell pepper, thinly sliced
- 1 cup diced plum tomatoes
- 1/2 cup water
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon white-wine vinegar, or lemon juice
- 3/4 teaspoon salt
- 1/2 cup crumbled goat cheese
Melon Pops
By Joelene
Using a food processor, purée the melon and sugar until smooth
- 3 pound(s) (about 5 cups total) honeydew, cantaloupe, or watermelon, rind removed, seeded, and cut into 1-inch pieces
- 2 tablespoon(s) sugar
- Ice pop molds (we used Cold Molds small)
- 10 wooden sticks
Best Ever Butter Cookies
By Joelene
Variation: Best Ever Butter Cookies with Glaze: Prepare cookies as directed above omitting frosting
- 1 cup Land O Lakes® Butter, softened
- 1 cup sugar
- 1 Land O Lakes® Egg
- 2 tablespoons orange juice
- 1 tablespoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- Frosting
- 3 cups powdered sugar
- 1/3 cup Land O Lakes® Butter, softened
- 1 teaspoon vanilla
- 1 to 2 tablespoons milk
- Food color, if desired
Leftover Eggnog Fudge
By Joelene
Cut a piece of parchment paper to line a shallow 9 x 13 inch baking sheet
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 3/4 cup eggnog
- 1/8 teaspoon salt
- 8 ounces white chocolate (chopped into small pieces)
- 7 ounces jar marshmallow creme
- 1 teaspoon vanilla
- ground nutmeg or decorative sugar for sprinkling
- candy thermometer (important)
French Toast Recipe
By Joelene
(makes 4 servings)
- 8 thick slices bread (a hearty white bread should work, about 1/2" slices)
- 1 1/2 cups whole milk, warmed
- 4 eggs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted plus extra for skillet
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract