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Recipes
Katie's Kale Smoothie
By Joelene
Combine the kale, grapes, orange juice, pear, banana and 1/2 cup water in a blender with ice and blend until smooth
- 2 cups kale
- 1 cup grapes
- 1 orange, juiced
- 1/2 pear, cored
- 1/2 banana, sliced
Cookie Truffles
By Joelene
Mix the crumbled sugar cookies, sugar, cream cheese and chocolate-hazelnut spread in a medium bowl until completely...
- 2 cups roughly crumbled sugar cookies
- 1/2 cup confectioners' sugar
- 4 ounces cream cheese, softened
- 2 tablespoons chocolate-hazelnut spread
- Toppings of your choice, such as crushed pretzels, toasted and finely chopped pistachios and chocolate cookie crumbs, for rolling
Waffled Biscuits and Sausage Gravy
By Joelene
Heat the oil in a large nonstick skillet over medium-high heat
- 2 teaspoons vegetable oil
- 8 ounces breakfast sausage, removed from casings
- 2 scallions, whites and greens sliced separately
- 1 small clove garlic, minced
- 1/8 teaspoon ground allspice
- Kosher salt and freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 cup low-sodium chicken broth
- 1 tablespoon chopped fresh parsley
- 8 rounds store-bought biscuit dough
Chewy Brownie Turtle Bars
By Joelene
Arrange the oven racks to divide the oven into thirds
- 2 1/2 cup(s) pecan halves, broken in pieces
- 1/2 cup(s) (1 stick) unsalted butter
- 2 bar(s) (4-oz each) bittersweet chocolate, broken in small pieces
- 3/4 cup(s) sugar
- 2 large eggs
- 3/4 cup(s) all-purpose flour
- 2 can(s) (14-oz each) sweetened condensed milk
- 1/4 teaspoon(s) kosher salt
- 20 thin pretzels
Inside-Out Caramel Apples
By Joelene
Heat caramels and water in a small saucepan over medium-low heat until melted, stirring often
- 1 (14 ounce) bag caramels
- 1 1/2 tablespoon water
- 2 apples
- 2 tablespoon lemon juice
White Chocolate Apricot Oatmeal Cookies
By Joelene
These delicious cookies are unlike any you've had before, with apricot, oats, and creamy white chocolate
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned oats
- 1 cup dried apricots, roughly chopped
- 3/4 cup white chocolate chips
- Nonstick cooking spray, for spraying the baking sheets
Chicken Enchiladas
By Joelene
Preheat the oven to 350 degrees F
- 10 to 12 corn tortillas
- 2 tablespoons cumin
- 2 tablespoons chili powder, plus more for sprinkling
- 2 tablespoons Cajun spice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 boneless, skinless chicken breasts
- 1/4 cup vegetable oil
- 1 large onion, diced
- Three 15-ounce cans green enchilada sauce (or use red if preferred!)
- 3 cups grated Cheddar-Jack cheese, plus more if needed
- Sour cream, for serving
- Diced tomatoes, for serving
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
Serrano-Mint Dressing
By Joelene
Combine the mint, cilantro, serrano, honey, soy sauce, and vinegar in a blender and process until smooth
- 1-1/3 cups loosely packed fresh mint leaves
- 2/3 cup loosely packed fresh cilantro leaves
- 1/2 to 1 serrano pepper, to taste, stemmed and seeded
- 4 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons distilled white vinegar
- 1/2 cup olive oil
3-2-1 Cake
By Joelene
In a ziploc bag, combine the two cake mixes together and mix well
- 1 box Angel Food Cake Mix
- 1 box Cake Mix - Any Flavor
Chunky Salsa
By Joelene
In a large bowl, combine the jalapeños, garlic, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper
- 2 jalapeños (seeded for less heat, if desired), finely chopped
- 1 clove(s) (small) garlic, finely chopped
- 1/2 medium white onion, finely chopped
- Kosher salt
- Pepper
- 1 pound(s) (about 5) plum tomatoes, seeded and cut into 1/4-inch pieces
- 2 tablespoon(s) fresh lime juice
- 1 tablespoon(s) olive oil
- 1/2 cup(s) chopped fresh cilantro