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Recipes
Monster Cookies
By Joelene
Preheat the oven to 375 degrees F
- 2 sticks (1/2 pound) salted butter, softened
- 1 1/2 cups brown sugar, packed
- 1/2 cup white sugar
- 2 whole large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cup oats (either quick or regular)
- 1 cup chocolate coated candies, such as M&M's
- 3/4 cup chocolate chips (milk or semisweet)
- 1/2 cup pecans, chopped
- 2 1/4 cups rice cereal, such as Rice Krispies
- Cold milk, for serving
Grilled Corn and Poblano Potato Salad
By Joelene
Cook's Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and...
- 2 pounds medium red-skinned potatoes (about 6)
- Salt and freshly ground black pepper
- 3 ears corn, husks removed
- 2 poblano chiles, charred, peeled, stemmed, seeded and chopped (see Cook's Note)
- 1 cup chopped scallions (white and pale green parts only; about 5 scallions)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro
Roasted Vegetable Panzanella
By Joelene
Put the onion, yellow squash and zucchini on a baking sheet
- Italian Cornbread:
- 1 medium red onion, cut into 1-inch pieces
- 1 medium yellow squash, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch pieces
- 3 carrots, peeled and cut into 1-inch pieces
- 3 parsnips, peeled and cut into 1-inch pieces
- 1 small butternut squash, peeled, seeded and cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 batch Italian Cornbread, recipe follows
- 1 tablespoon red wine vinegar
- 8 ounces small mozzarella balls
- 8 fresh basil leaves, cut into chiffonade
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 cup grated Parmesan
- 2 tablespoons diced sun-dried tomatoes
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons shortening
Salted Butterscotch-Banana Bundt Cake
By Joelene
Heat oven to 325 degrees F
- INGREDIENTS
- Cooking spray, for the pan
- 2 tbsp. turbinado sugar or raw sugar
- 1 3/4 c. all-purpose flour
- 1 3.4-ounce box instant butterscotch pudding mix
- 1 tsp. baking powder
- 1 tsp. baking soda
- 4 medium overripe bananas
- 3 large eggs, lightly beaten
- 1/2 c. canola oil
- 1 c. brown sugar
- 1 tsp. pure vanilla extract
- 1 1/4 tsp. kosher salt
- 1/2 c. toffee bits
- 1/4 c. butterscotch chips
- 1 tbsp. unsalted butter
- 2 tbsp. heavy cream
- Coarse sea salt, for sprinkling
Pockets of Lemon Cake
By Joelene
HEAT oven to 350°F. Coat a 13 x 9-inch pan with flour no-stick cooking spray
- Pillsbury® Baking Spray with Flour
- CAKE
- 1 package Pillsbury® Moist Supreme® Classic White Premium Cake Mix
- 1 1/4 cups water
- 1/3 cup Crisco® Pure Vegetable Oil
- 4 large egg whites
- FILLING
- 1 (15.75 oz.) can lemon pie filling or 1 (3.4 oz.) lemon instant pudding and pie filling, prepared
- FROSTING
- 1 (16 oz.) can Pillsbury® Creamy Supreme® Lemon Flavored Frosting
- OR Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
- 1 (8 oz.) container frozen whipped topping, thawed
Stir Fried Bok Choy
By Joelene
Clean the bok choy, if using large bok choy, separate into stalks trim 1/4 inch from bottom of bok choy, if using l...
- 1 lb. baby bok choy
- 1/4 cup chicken broth
- 1 tbsp Shao Hsing rice wine
- 3/4 tsp salt
- 1/2 tsp sugar
- 1 tbsp vegetable oil
- 3 slices fresh ginger root
- 1 tsp sesame oil
Eggs Mexican Casserole
By Joelene
In a large bowl, combine the flour and baking powder
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 12 Eggland's Best Eggs, lightly beaten
- 4 cups (16 ounces) shredded Monterey Jack cheese, divided
- 2 cups (16 ounces) 4% cottage cheese
- 2 plum tomatoes, seeded and diced
- 1 can (4 ounces) chopped green chilies, drained
- 4 green onions, sliced
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon dried oregano
- 2 tablespoons minced fresh cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Crock Pot Mac & Chz
By Joelene
In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepp...
- 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
Flank Steak Fajitas with Chimichurri and Drunken Peppers
By Joelene
Cook Notes: These peppers keep well in an airtight container in the refrigerator and are great with scrambled eggs ...
- For the Chimichurri:
- 1 bunch fresh flat-leaf or curly parsley, leaves only
- 1 bunch fresh cilantro, leaves only
- 5 garlic cloves
- 1/2 cup roughly chopped red onion
- 2 teaspoons Hungarian or hot paprika
- 2 tablespoons sherry or red wine vinegar
- 1/2 cup olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- For the Steak:
- 2 pounds flank steak
- Kosher salt and freshly ground black pepper
- For the Peppers:
- 2 tablespoons olive oil
- 2 poblano peppers, seeded and cut into strips
- 2 green bell peppers, seeded and cut into strips
- 2 red bell peppers, seeded and cut into strips
- 2 jalapeno peppers, seeded and cut into strips
- 1 large Vidalia or sweet onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 16 ounces pale ale or pilsner beer
- Twelve 8-inch flour tortillas
Strawberry Martini
By Joelene
Meddle 3 straws and add vodka to ice filled shaker-serve ix sugar rimmed glass
- 3 strawberries
- 2 oz vodka
- sugar