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Recipes
Slow Cooker Balsamic Pork Tenderloin
By jodieg
1. Place pork tenderloin into the insert of your slow cooker
- 1 2-3 pound boneless pork tenderloin
- 1 cup chicken or vegetable broth
- 1/2 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, chopped
Trudy McNall's Shortbread
By jodieg
“A Scottish shortbread type of cookie
- 1 pound butter
- 1 cup brown sugar
- 4 to 4 1/2 cups flour
- 1/8 teaspoon baking powder
Slow Cooker 3-Bean Beer Pot
By jodieg
1 In 10-inch skillet, cook bacon and onion over medium heat 7 to 10 minutes, stirring occasionally, until bacon is ...
- 8 slices uncooked bacon, cut into small pieces
- 1 cup chopped onion (about 1 large)
- 1 cup barbecue sauce
- 3/4 cup regular or nonalcoholic dark beer
- 1/4 cup packed brown sugar
- 2 cans (15 oz each) Progresso® black beans, drained, rinsed
- 2 cans (15 oz each) pinto beans, drained
- 1 can (19 oz) Progresso® cannellini beans, drained
Strawberry-Shortcake Monkey Bread
By jodieg
Pillsbury® Grands!® Flaky Layers refrigerated biscuits are tossed with butter and a lemony sugar before being bak...
- 1 can Pillsbury® Grands!® Flaky Layers refrigerated biscuits
- 10 tablespoons butter
- 1 1/2 cups sugar
- 2 to 3 teaspoons grated lemon peel (1 medium)
- 3 tablespoons fresh lemon juice (1 medium)
- 1 pint (2 cups) fresh strawberries, sliced, tossed with 1 tablespoon sugar
- 6 scoops vanilla bean ice cream
Pot o' Gold Soup
By jodieg
A blend of Irish flavors, the perfect recipe for your St
- ◾1/4 cup Countryside Creamery Unsalted Butter
- ◾1 yellow onion, diced
- ◾2 carrots, peeled and diced
- ◾2 stalks celery, diced
- ◾11.2 ounces Holland Lager 1839
- ◾6 russet potatoes, peeled and diced
- ◾32 ounces Fit & Active Fat Free Chicken Broth
- ◾7 ounces Kerrygold Irish Cheese, shredded*
- ◾12 ounces Baker's Corner Evaporated Milk
- ◾1 cup cooked and chopped Cattlemen's Ranch Corned Beef Points*
- ◾3/4 cup cooked and chopped cabbage
- ◾1 teaspoon Nature's Nectar Lemon Juice
- ◾2 teaspoons Burman's Hot Sauce
- ◾Stonemill Essentials Iodized Salt, to taste
- ◾Stonemill Essentials Ground Black Pepper, to taste
Key Lime Pie Cinnamon Rolls
By jodieg
Cinnamon rolls just got rolled up with white chocolate and lime for a tasty citrus breakfast treat
- 1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
- 1/3 cup graham cracker crumbs
- 1 tablespoon grated Key lime peel
- 1/2 cup Hershey’s® premier white baking chips
- 1 tablespoon Key lime juice
- 1 Key lime, sliced, if desired
Pumpkin-Praline Custards
By jodieg
Preheat oven to 325°. To prepare the custards, combine first 9 ingredients in a bowl; stir well with a whisk
- Custards:
- 1 1/2 cups vanilla soy milk
- 3/4 cup canned pumpkin
- 2/3 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 2 large egg whites
- Cooking spray
- Praline:
- 1/4 cup sugar
- 2 tablespoons water
- 1/4 cup chopped pecans
White Bean Dip with Parsley Oil
By jodieg
1. In a medium saucepan, cover the beans with 2 inches of water
- 1 cup dried white beans, such as cannellini or navy beans
- 4 garlic cloves, peeled
- 1 thyme sprig
- 1 bay leaf
- 3/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 cup flat-leaf parsley leaves
- 1 cup celery leaves
- Flatbread or pita chips, for serving
Garlicky Sauteed Swiss Chard
By jodieg
Add the oil to a large saute pan with the garlic and red pepper flakes
- 2 tablespoons olive oil
- 2 cloves garlic, smashed
- 1 teaspoon red pepper flakes
- 1 large bunch Swiss chard, ribs removed and chopped, leaves roughly chopped
- Kosher salt
- Splash red wine vinegar
Roasted Garlic Clove Chicken
By jodieg
Preheat the oven to 350 degrees F
- 8 chicken thighs
- Kosher salt and freshly ground black pepper
- 1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons herbes de Provence
- 1 teaspoon flour
- 1/4 cup chicken stock
- 1/2 lemon, juiced
- Bread, for serving