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Recipes
Baileys Caramel Appletini
By jodieg
Shake well Pour into a martini glass Garnish with apple slice & caramel drizzle
- 2 oz. Baileys Caramel
- 1 oz. Smirnoff Green Apple Vodka
Chocolate-Cherry Stuffed French Toast
By jodieg
1 Heat oven to 350°F. Spray cookie sheet with Crisco® Butter Flavor No-Stick Cooking Spray
- 1 can Pillsbury® refrigerated crusty French loaf
- 1/2 cup coconut milk (from 13.66-oz can)
- 1 LAND O LAKES® Egg
- 1 package (8 oz) cream cheese, softened
- 1 tablespoon sugar
- 1/2 teaspoon McCormick® Pure Almond Extract
- 1/2 cup flaked coconut
- 1/4 cup Hershey's® milk chocolate baking chips (from 11.5-oz bag)
- 1/2 cup Fisher® Roasted and Salted Almonds, chopped
- 1 jar (12 oz) Smucker's® Cherry Preserves
- 3 tablespoons LAND O LAKES® Butter
- Garnish, if desired
- Flaked coconut
- Fresh mint leaves
Slow Cooker Bacon-Topped Mac 'n Cheese
By jodieg
1 Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 3 cups uncooked elbow macaroni (about 12 oz)
- 1/4 cup butter or margarine, cut into pieces
- 1 can (12 oz) evaporated milk
- 1 1/2 cups half-and-half
- 3 cups shredded mild Cheddar cheese (12 oz)
- 8 oz (half of 16-oz loaf) prepared cheese product, cut into cubes
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped packaged precooked bacon (about 8 slices from 2.1-oz package)
Ancho Chile and Lime Pork
By jodieg
Line a 6-quart Crock-Pot Brand(R) slow cooker with the banana leaves
- 2 banana leaves
- 4 to 6 pound bone-in pork shoulder
- Kosher salt and freshly ground black pepper
- 2 ounces ancho chile paste
- 1 cup plus 1 tablespoon fresh lime juice
- 1 1/2 cups chicken broth
- 1 white onion, chopped
- 1 red onion, sliced
- 1 cup uncooked rice
- 1 bunch fresh cilantro leaves, chopped
- Unsalted butter, optional
- Soft corn tortillas or hard taco shells, heated according to package directions
- Optional Taco Fixings: lime wedges, salsa, sour cream, guacamole, cheese, hot sauce and/or fresh cilantro
Palmier Cookies
By jodieg
Preheat the oven to 400 degrees and also melt 4 Tbs of butter in a small pot
- 1 box puff pastry (2 sheets total) defrosted overnight in the fridge
- All-purpose flour for dusting table and puff pastry while rolling
- 3-4 Tbs butter, melted
- 1/3 cup white sugar
- 1 Tbs ground cinnamon (reserve 2-3 Tbs for final sprinkling before baking)
- Parchment paper for lining baking trays
5-Ingredient Beef Enchilada Casserole
By jodieg
Get a hot, cheesy meal on the table in about an hour with a handful of ingredients you probably already have on han
- 1 lb ground beef
- 1 can (10 oz) Old El Paso™ mild enchilada sauce
- 1 jar (16 oz) black bean or corn salsa
- 8 Old El Paso™ flour tortillas for burritos (8 inch)
- 2 cups shredded Mexican four-cheese blend (8 oz)
Cinnamon and Butter Sauteed Oatmeal with Fresh Fruit and Yogurt
By jodieg
Cook 4 servings of oatmeal, according to directions and, while that's happening, butter one 9 x 5-inch loaf pan
- 4 servings of oatmeal
- ground cinnamon as needed
- butter as needed for sauteing sliced cooked oatmeal
- fresh berries, cherries or peaches (or a combination of)
- maple syrup
- plain yogurt
Praline Pumpkin Pie
By jodieg
1. Place crust in an 9 inch pie pan
- 1/2 (15 oz.) package refrigerated pie crust
- Praline Bottom
- 2/3 cup chopped pecans
- 1/3 cup brown sugar
- Pumpkin Filling
- 1 3/4 cup canned pumpin puree
- 1 3/4 sweetened condensed milk
- 2 eggs
- 2/3 cups brown sugar
- 1 Tablespoon sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- Praline Top
- 2/3 cup chopped pecans
- 3 Tablespoons melted butter
- 1/3 cup brown sugar
Chicken & Vegetable Soup
By jodieg
1. Bring chicken stock to boil 2
- 2-3 lbs boneless chicken breasts or thighs, cut into cubes
- 2 32 fl oz Chicken stock
- 2 medium potatoes, peeled & cut into 1 inch cubes
- 1 lb white yautia, peeled & cut into 1 inch cubes
- 1 lb calabaza, peeled, seeded & cut into 1 inch cubes
- 1/4 lb green beans, cut into 1 inch pieces
- 2 medium carrots, peeled & cut into thick slices
- 2 cans whole kernel corn, drained
- Goya Adobo All Purpose Seasoning, to taste
Cheesy Potato and Sharp Cheddar Hash
By jodieg
Heat a large skillet with extra-virgin olive oil and butter over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 large onion, chopped
- 5 cups shredded frozen hash brown potatoes
- Salt and freshly ground black pepper
- Freshly grated nutmeg, to taste
- 1 cup extra-sharp white Cheddar crumbles