Joelene's profile page
Recipes
Butterscotch Pudding
By Joelene
For the crumb base: Throw the cookies and melted butter into a food processor and pulverize
- Pudding:
- 24 chocolate sandwich cookies
- 4 tablespoons salted butter, melted
- 1 1/2 cups brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons salted butter
- 4 tablespoons chopped toffee candy bar, for topping.
Honey Roasted Pineapple Cupcakes
By Joelene
Preheat oven to 375°F. Remove rind from pineapple, slice and cut into wedges
- 1/2 - fresh pineapple
- 2 Tablespoons - butter
- 1/2 cup - Wildflower honey, divided
- 1 Tablespoon - fresh ginger, minced
- 1/4 cup - buttermilk
- 2 cups - unbleached all-purpose flour
- 1/2 teaspoon - baking soda
- 1/2 teaspoon - baking powder
- 1/2 teaspoon - salt
- 1/2 cup - butter
- 2 large - eggs
'Homemade Ice Cream'
By Joelene
Chocolate variations Black Forest: Stir 2 Tbs
- Easy as 1-2-3!
- Start with 1 pint of store-bought premium ice cream.
- Smash in your favorite flavors. (Check out the video for a great how-to!)
- Enjoy the party for your taste buds.
- Tips for mixing
- Don’t soften the ice cream too much — you want it firm but pliable.
- Quickly cut the carton away from the ice cream and then cut the ice cream into chunks on a work surface to facilitate folding.
- Return the ice cream to the freezer to firm up and for flavors to blend — 30 minutes to 2 hours. After that, the crunchy ingredients start to soften.
- Vanilla variations
- Banana Pudding: Fold 1 coarsely mashed large banana, 1 cup crumbled vanilla wafers and 1 cup crumbled meringue cookies into vanilla ice cream.
- Rum Raisin with Toasted Walnuts: Plump 1/2 cup raisins in 3 Tbs. rum over low heat; let cool. Fold into vanilla ice cream with 1/2 cup toasted, coarsely chopped walnuts.
- Lemon Meringue: Fold 1/4 cup prepared lemon curd, 1 cup crumbled meringue cookies and 1 cup crumbled graham crackers into vanilla ice cream.
- Salted Caramel: Fold 1/4 cup caramel sauce and 1 cup coarsely crumbled pretzel nuggets (peanut-butter-filled, if you like) into vanilla ice cream.
- Strawberry Shortcake: Mix 1 cup sliced strawberries with 2 Tbs. strawberry jam. Fold into vanilla ice cream along with 2 slices pound cake (about 1 1/2 cups crumbled) and 1 cup crumbled meringue cookies.
- Ginger-Peach Cobber: Plump 1/2 cup finely diced dried peaches in 3 Tbs. peach schnapps over low heat. Fold into vanilla ice cream along with 1/2 cup coarsely chopped pecan pralines or candied pecans and 1 cup coarsely crumbled ginger snaps.
Steak Oscar
By Joelene
Preheat the oven to 450 degrees F
- Tarragon Hollandaise:
- 3 egg yolks
- Juice of 2 lemons
- 2 sticks butter, melted and slightly cooled
- Dash of kosher salt
- Cayenne pepper, as needed
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
- Steak:
- Kosher salt and freshly ground black pepper
- Four 2-inch-thick beef filet steaks (about 10 ounces each)
- 1 tablespoon butter
- 1 tablespoon olive oil
- Roasted Asparagus:
- 1 bunch medium-sized asparagus, ends trimmed if woody
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- Shrimp:
- 2 tablespoons butter
- 8 ounces jumbo (16- to 20-count) shrimp, shelled and deveined
- Kosher salt and freshly ground black pepper
- Chopped fresh parsley, for garnish
Apircot Cheesecake and Gingersnap Bars
By Joelene
Heat oven to 350°F. Line a 9 x 13-in
- 36 gingersnap cookies (about 9 oz)
- 1/4 cup(s) (1/2 stick) unsalted butter, at room temperature
- 3 8- ounce(s) pkgs cream cheese, at room temperature
- 3/4 cup(s) sugar
- 1 tablespoon(s) all-purpose flour
- 3 large eggs
- 1/2 cup(s) sour cream
- 1 teaspoon(s) pure vanilla extract
- 1 4- ounce(s) jar apricot baby food
Cinnamon and Caramel Pretzel Chips
By Joelene
In a small bowl, stir together the sugar and cinnamon
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 6 cups mini pretzels
- 1/3 cup caramel sauce, warmed to a pourable consistency
Mexican Shrimp Burgers
By Joelene
For the Mexican shrimp burgers: Measure out 3/4 cup of the shrimp and set aside
- Mexican Shrimp Burgers:
- 1 pound medium shrimp, shelled and deveined
- 2 tablespoons finely chopped fresh cilantro
- 2 large eggs
- 1 cup plain breadcrumbs
- 2 tablespoons chipotle adobo sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 4 hamburger buns, split and toasted
- 2 medium tomatoes, sliced
- 4 butter lettuce leaves
- Avocado Aioli:
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 2 medium cloves garlic
- 1 avocado, halved and pitted
- Sea salt and freshly ground black pepper
Sparkling Tropical Mock-tail
By Joelene
In a cocktail shaker filled with ice, combine the pineapple, mango and lime juices
- 3/4 cup pineapple juice
- 1/2 cup mango juice
- 1/4 cup fresh lime juice
- 1 cup (8 ounces) ginger beer
- Pineapple wedges, for garnish
- Mango slices, for garnish
Shrimp Po' Boy
By Joelene
In a large bowl, whisk together sour cream, vinegar, and 1/4 teaspoon each salt and pepper
- 1/4 cup(s) reduced-fat sour cream
- 2 tablespoon(s) white wine vinegar
- Kosher salt
- Pepper
- 2 cup(s) (1/2 a 14- or16-ounce package) coleslaw mix
- 2 large eggs
- 1/4 cup(s) cornmeal
- 1/4 cup(s) all-purpose flour
- 2 teaspoon(s) (no salt added) Cajun seasoning
- 3 tablespoon(s) canola oil
- 1 pound medium shrimp, peeled and deveined
- 4 soft rolls, split
- localoffersIcon
- 2 plum tomatoes, sliced
Double Chocolate Mocha Mousse
By Joelene
Place the semisweet and bittersweet chocolates in a microwave-safe bowl
- 4 ounce(s) semisweet chocolate, chopped
- 2 ounce(s) bittersweet chocolate, chopped, plus more for shaving
- 2 large egg yolks
- 1 1/2 teaspoon(s) instant espresso powder
- 5 tablespoon(s) granulated sugar
- 1 1/2 cup(s) heavy cream