Joelene's profile page
Recipes
7 Wives Mesquite BBQ Sauce
By Joelene
Use a pestle and mortar, or food processor, to grind fennel seeds, peppercorns, coriander seeds and cloves
- 2 tablespoons fennel seeds
- 1 tablespoon pink peppercorns
- 1 tablespoon coriander seeds
- 2 cloves
- 1 apple, diced
- 1 fennel, diced
- 1 red onion, diced
- 3 tablespoons paprika
- 3 tablespoons ancho chile powder
- 1 cup mesquite syrup
- 2 cups cider vinegar
- 3 cups ketchup
- 1 teaspoon salt
- 1 teaspoon ground pepper
BLT Dip
By Joelene
Combine 1/2 cup mayonnaise, 1 1/2 c
- 1/2 cup mayonnaise
- 1 1/2 c. sour cream
- 1/2 teaspoon each: garlic powder and onion powder
- 2 c. chopped argula, stems removed
- 18 slices cooked bacon, cooled and crumbled
- 4 tomatoes, diced fine
- melba toast, breadsticks or crackers.
Crazy Bark
By Joelene
Melt the almond bark in a double boiler (I use a glass bowl over a saucepan of simmering water)
- One 20-ounce package white almond bark
- 16 whole chocolate graham crackers
- 1 cup pretzel sticks
- 1 cup broken chocolate sandwich cookies, such as Oreos
- 1 cup gummy bears
- 1 cup gummy worms
- 1 cup sour gummy worms
- 1 cup roasted salted peanuts
- 1 cup chocolate candies, such as M and Ms
- 2 tablespoons rainbow sprinkles
Chocolate Peppermint Whoopie Pies
By Joelene
For the cookies: Whisk together the flour, cocoa, baking soda, baking powder and salt in a large bowl
- Cookies:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup milk
- Nonstick cooking spray, for spraying the parchment
- Filling:
- 2 cups confectioners' sugar
- 2/3 cup vegetable shortening
- 1 cup marshmallow creme
- 1 to 2 tablespoons milk
- 1/4 to 1/2 teaspoon peppermint extract
- 12 About 12 candy canes, crushed
Peanut Butter "Corn" Dog
By Joelene
Special equipment: 2 craft sticks
- One 6-inch whole-wheat tortilla
- 1 tablespoon peanut butter
- 1 tablespoon granola
- 1/2 tablespoon mini chocolate chips
- 1 banana, peeled
- Honey, for serving
Apricot Fizz
By Joelene
Mix
- 2 parts Club soda
- 1 part sweet apricot nectar
- sliced nectarines
Tried-and-True Basil Pesto
By Joelene
Blend pine nuts, Parmesan, garlic, lemon zest, salt, and pepper (if using) in food processor until finely chopped
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 3-4 cloves garlic, peeled
- 1/2 tsp. grated lemon zest, optional
- 1/2 tsp. salt, optional
- 1/8 tsp. ground black pepper, optional
- 4 packed cups fresh basil leaves
- 2/3 cup olive oil
ABC Brushetta
By Joelene
Combine all ingredients in a bowl
- 1 Cup Extra Virgin Olive Oil
- 2 Medium Tomatoes, sliced thin
- 1/2 tsp. Laurie's Seasoned Pepper
- Juice of 1 fresh lemon
- 2 slices Red Onion, thin-sliced
- 5-6 leaves Fresh basil, chopped into 1/2 -inch slices
- 3 cloves Fresh Garlic, pressed
- 1/3 pound Fresh mozzarella, sliced thin
Holiday Nuts and Berries
By Joelene
Wet rim of glass-dip in red sugar
- red sugar for garnish
- ice
- 3 oz half and half
- 1 oz Absolut Kurant vodka
- 1 oz Chambord
- 1 oz Frangelico
- whipped cream for garnish
- maraschino cherries for garnish
Italian Steak with Creamy Polenta
By Joelene
Mix cornmeal, about 2 1/2 cups water 1/4 tsp salt in glass bowl
- 3/4 C yellow cornmeal
- 2 3/4 C water
- 3/4 TSP salt
- 1 flank steak (approx 1 LB, 1/2 in thick)
- 1/2 TSP pepper
- 4 TSP olive oil
- 1 small onion, chopped
- 1 sprig each of sage and rosemary
- 2 red peppers, chopped
- 1 clove garlic, minced
- 1 can diced tomatoes in juices (14.5ou)
- 1/4 C grated parmesan cheese