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Recipes
Slow Cooker Cowboy Beef and BBQ Bean Sandwiches
By jodieg
Loaded with beef and baked beans, saucy sandwiches satisfy hunger in a hurry
- 2 medium onions, sliced
- 2-pound beef boneless arm roast, trimmed of fat
- 1 can (16 ounces) baked beans
- 1/4 cup barbecue sauce
- 1 teaspoon finely chopped jalapeño chili
- 12 onion kaiser rolls, split
- 1 1/2 cups prepared coleslaw
Baked Croissant French Toast With Orange Syrup
By jodieg
Whisk the eggs, 1/4 cup sugar, the milk, orange zest, orange juice and vanilla in a large bowl
- 3 large eggs
- 1/4 cup plus 1 tablespoon sugar
- 1 cup whole milk
- Grated zest of 1 orange
- 2 tablespoons fresh orange juice
- 1 tablespoon vanilla extract
- 4 croissants
- 1/2 cup orange marmalade
Coconut-Lemon Cream Tartlets
By jodieg
Make sweet tarts in a snap with this lemony recipe, with a coconut-flecked crust made from refrigerated dough
- 2/3 cup flaked coconut
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 8 (4 1/2x1 1/4-inch) individual foil tart pans
- 2 teaspoons sugar
- 1 1/2 cups whipping cream
- 1 jar (10 oz) lemon curd (1 cup)
- 1/2 cup fresh raspberries, if desired
Lemon Hazelnut Tiramisu
By jodieg
Lemon-hazelnut Syrup In a small saucepan, combine lemon juice, ½ cup water and sugar over medium heat
- Lemon-hazelnut Syrup
- 1/2 cup fresh lemon juice (from 2 to 3 lemons)
- 1/2 cup hazelnut liqueur, such as Frangelico
- 2/3 cup sugar
- Prep Hazelnuts
- 2 cups heavy cream
- 1/2 teaspoon ground cinnamon
- 5 tablespoons sugar
- 1 pound container mascarpone cheese, at room temperature
- 48 hard ladyfinger cookies or Savoiardi cookies
- 1/2 cup toasted and skinned hazelnuts
- 1 lemon, zested
Sweet Potato and Chickpea Cakes with Avocado Salsa
By jodieg
1. Preheat oven to 400°. 2
- 2 1/2 tablespoons olive oil, divided
- 1/2 cup chopped yellow onion
- 6 garlic cloves, crushed
- 1 jalapeño pepper, seeded and minced
- 1 3/4 cups grated sweet potato (about 8 ounces)
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup panko (Japanese breadcrumbs)
- 2 1/2 tablespoons fresh lime juice, divided
- 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
- 1 large egg
- 1 cup chopped peeled avocado
- 1 cup chopped tomato
- 1/2 cup vertically sliced red onion
- 1/8 teaspoon ground red pepper
Mini Peanut Butter Truffle Pie Bites
By jodieg
Step 1 Heat oven to 400°F
- 2 Pillsbury® refrigerated pie crusts, softened as directed on box 1 cup good-quality dark chocolate chips (6 oz)
- 3/4 cup creamy peanut butter
- 1/2 cup whipping cream
- 1 tablespoon chocolate shavings, if desired
Roasted Garlic White Bean Dip
By jodieg
To roast garlic, cut the top off of a garlic head, drizzle with olive oil and sprinkle with salt
- 2 cups cannelini beans (canned or cooked)
- 1/2 cup reserved liquid (from cooking or the can)
- 1 tsp. rosemary, chopped
- 1 head garlic, roasted
- 1 Tb. balsamic vinegar
Cream Cheese Stuffed Monkey Bread
By jodieg
A twist on the classic monkey bread recipe--cream cheese-stuffed Pillsbury® crescent dough oozing with warm carame...
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 container (8 oz) honey-nut cream cheese
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
- 3/4 cup packed brown sugar
- 1/2 cup butter, melted
Foolproof Cheesecake
By jodieg
1. Preheat the oven to 325°
- Crust
- 2 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 5 tablespoons butter, melted
- Cheesecake
- 3 pounds cream cheese, softened
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 3/4 cup sugar
- 5 eggs
- 2 tablespoons lemon zest
- 1 tablespoon vanilla extract
- Pinch of salt
- Cherry preserves, for topping (optional)
Sparkling Cider Pound Cake with Sparkling Cider Glaze
By jodieg
1. Cream butter, shortening and sugar together in a large bowl
- 1/2 cup butter, softened
- 1/4 cup shortening, (you can sub butter as well for this if you prefer)
- 1 1/2 cups sugar
- 2 eggs
- 1/2 teaspoon butter extract (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups flour
- 1/2 cup Sparkling Cider, I love Martinelli's brand
- 1 1/2 cups powdered sugar
- 1/4 cup Spakling Cider