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Recipes
Mexican Style Polvorone Cookies
By jodieg
Preheat the oven to 300 degrees
- 2 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- Ice water as needed (approx. 1/4-1/3 cup)
- Parchment paper for lining baking tray
- 1 scant cup powdered sugar
- 1 tsp ground cinnamon
French Toast Bake
By jodieg
Line pan with bread Cube cream cheese & scatter over 1st layer of bread Put down 2nd layer of bread over cream chee
- 1 loaf of bread, crusts removed
- 1-2 8oz pkgs of cream cheese
- 2 cups milk
- 12 eggs
- 1/2 cup syrup
- cinnamon
Stuffed Mac-n-Cheese
By jodieg
Folding leftover stuffing into freshly made mac-n-cheese isn’t for the faint of heart
- 1 cup leftover stuffing
- 1 1/2 cups pasta shells or macaroni
- 2 tbsp butter
- 1/2 cup + 2 tbsp white or yellow cheddar cheese
- 1/2 cup + 2 tbsp fontina cheese
- 1/2 cup + 2 tbspparmesan or gruyere cheese
Apple Fritters
By jodieg
Directions Stir together flour, granulated sugar, and salt, then add beer, and whisk to combine
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup cold beer (not dark)
- 10 cups vegetable oil
- 2 apples (1 pound), peeled, halved lengthwise, cored, and sliced 1/4-inch thick
- Confectioners' sugar, for dusting
Spicy Edamame Dip
By jodieg
For a fresh and spicy take on the usual dip, Trisha Yearwood uses healthy edamame to make this protein-packed snack
- 4 clove(s) garlic, unpeeled
- 8 cup(s) water
- 16 ounce(s) (about 2 cups) shelled edamame
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) cayenne pepper
- 1/4 teaspoon(s) ground cumin
- 1/4 cup(s) olive oil
- 1/4 cup(s) lime juice
- 1/4 cup(s) chopped fresh cilantro
- Pita chips, for serving
Peach French Toast Bake
By jodieg
When you want a hot, homey breakfast that’s special enough for company but without the morning fuss, this French ...
- Cooking spray
- 1 large whole-wheat baguette (about 8 ounces)
- 4 large eggs
- 4 large egg whites
- 1 cup nonfat milk
- 1 teaspoon vanilla extract
- 5 cups frozen unsweetened sliced peaches, thawed
- 2 tablespoons firmly packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups plain nonfat yogurt (optional)
- 3/4 cup pure maple syrup (optional)
Pear Jam with Green Cardamom
By jodieg
1. In a large glass or ceramic bowl, toss the pears with the sugar and lemon juice
- 4 pounds ripe Bartlett pears, peeled, cored and cut into 1/2-inch pieces
- 4 pounds sugar
- 1/2 cup plus 1 tablespoon fresh lemon juice
- 1 tablespoon green cardamom pods, lightly crushed
- 1 tablespoon honey
King Cake
By jodieg
January 6, also known as Twelfth Night, marks the beginning of New Orleans’ Carnival celebrations and the start o...
- For the cake:
- 1 (1 1/4 ounce) package dry-active yeast
- 1/4 cup warm milk (105F-115F, or warm to the touch)
- 1 cup plus 6 tablespoons of bread flour plus extra for rolling
- 1 tablespoon honey
- 3/4 cup cake flour
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon salt
- 5 tablespoons unsalted butter, at room temperature
- 1 plastic baby figure(to hide in the cake), optional
- For the egg wash:
- 1 large egg
- 1 tablespoon milk
- For the icing and decoration:
- 2 cups confectioners' sugar, sifted
- 2 tablespoons light corn syrup
- 3 tablespoons milk
- 1/4 teaspoon vanilla extract
- 3 cups sugar
- Green food coloring
- Gold or yellow food coloring
- Purple or red and blue food coloring
Layered Tex-Mex Casserole
By jodieg
In a large skillet, combine ground chuck and onion
- 2 pounds ground chuck
- 1 onion, chopped
- 1 (15.25-ounce) can black beans,
- drained and rinsed
- 2 (10-ounce) cans enchilada sauce
- 1 (8-ounce) can tomato sauce
- 14 (5-inch) corn tortillas
- 2 (8-ounce) packages shredded
- Mexican four-cheese blend
- Garnish: Mexican crema, chopped
- tomatoes, minced fresh cilantro
Foil-Pack Chicken & Artichoke Dinner
By jodieg
This low-cal chicken and artichoke dish also boasts easy cleanup—a win-win-win!
- 3 cups instant white rice, uncooked
- 3 cups warm water
- 6 small boneless skinless chicken breasts (1-1/2 lb.), 1/2 inch thick
- 1 can (13-3/4 oz.) artichoke hearts, drained, quartered
- 2 large tomatoes, chopped
- 1/2 cup KRAFT Zesty Italian Dressing
- 1/4 cup pesto