Jolene's Recipe Journal

I have a huge upright freezer that I vowed to use better in 2017. I prepped a lot of recipes back in August, and I have been working through them over the last few months. I first made this back when I could get to my grill outside, and the guys devoured it before I could even reach for the camera.  Now, the grill is buried under a few inches of snow and ice, so I prepared this batch on an indoor grill.  Not as pretty to photograph, but still tastes amazing! I didn't make any changes to the recipe except to use dried parsley instead of fresh.  One of my resolutions for 2018 is to get an herb garden in!   Thank you so much to Ruth at Living Well Spending Less for this fantastic recipe :) Print With Image Without Image Coconut Lime Grilled Chicken Author: Jolene's Recipe Journal ingredients: 3 to 4 limes 1/4 cup olive oil 1 can coconut milk 3 to 4 garlic cloves, minced 1/4 cup onion, diced 1/4 teaspoon ground ginger 2 teaspoons seasoned salt 1/

It's #NationalCupcakeDay! We are big fans of cupcakes here, especially around the holidays.  There are so many flavors to choose from! I saw these Yuletide Eggnog Cupcakes on the Taste of Home website, and I couldn't wait to try them. I made the cupcakes as written, but my guys don't like cream cheese frosting. So back I went to Taste of Home and found the Easy Vanilla Buttercream Frosting.  I subbed in eggnog in place of the milk, and it turned out perfectly. If you don't want a heavy frosting, you can thin it down with more eggnog and make it more of a glaze. How do you eat a cupcake? Just dive right in? Use a fork? I like to cut the bottom off, put it on top, sandwiching the frosting inside.  :)  Thanks so much to the Redhead Baker for hosting! Be sure to check out the other great cupcakes being shared today through the links at the bottom of the post. Yuletide Eggnog Cupcakes Print With Image Without Image Author: Jolene's Recipe J

I hope you are enjoying #ChristmasCookies Week, I know I am! I've already changed my holiday baking list three times, and I'm sure I'll be adding to it again.  These Chocolate Marshmallow Meltaways from Taste of Home have definitely been added to the list! The only changes I made to the recipe was to use whole milk instead of 2%, it's what I have on hand, and garnished them with some holiday sprinkles.  The base cookie isn't overly sweet, so it makes it perfect when you add the marshmallow and the frosting to it.  Thank you so much to Joanna S. for sharing her recipe, these were like hot cocoa that you could eat! Thank you again to Ellen from Family Around the Table and Christie from A Kitchen Hoor's Adventures for all the hard work you've put into this!  And don't forget, tomorrow's the last day to enter for your chance to win that amazing prize pack from Nielsen Massey! Print With Image Without Image Chocolate Marshmallow Mel

My guys could eat chocolate chip cookies every day, and I'm always looking for fun spins on them.  I found my second recipe for #ChristmasCookies week on the Taste of Home website. The cinnamon sugar on these really makes them different and fun. They have an amazing crisp/chewy texture that we loved. Thank you so much to Bonnie B. for sharing her recipe :) Her tip to use a pizza cutter to slice the cookies was brilliant! So many awesome recipes being shared this week, I don't even know which one to try first. I'm having a great time deciding though. Scroll down to check them all out! Norwegian Chocolate Chip Cookies Print With Image Without Image Yield: 5 dozen Author: Jolene's Recipe Journal ingredients: 2 sticks butter, softened 1 1/3 cups sugar, plus 3T 2 eggs, large 1 teaspoon vanilla 3 cups flour 1 teaspoon baking powder 1 cup miniature semisweet chocolate chips 3/4 teaspoon ground cinnamon instructions: Preheat oven to

How fitting that we are kicking off Christmas Cookies Week on #NationalCookieDay!  I am so excited about all the amazing recipes that are going to be shared this week.  For my first recipe, I  took my Caramel Apple Thumbprint base cookie and exchanged the vanilla for coffee extract. I used a cookie scoop for nice consistent cookies. You can definitely use your thumb to make the indentation, but I prefer to use a tart tamper.  While they were cooling, I made a super simple ganache filling. This post is sponsored in conjunction with Christmas Cookies Week. I recieved product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own.   My guys say they don't like coffee, but these cookies disappeared in the blink of an eye.  The coffee extract brings out the flavor of the chocolate so well.  This would work with any flavor extracts you like, and Neilsen-Massey has tons to choose from. I'm thinking peppermint in the ganache would be awesome as

Am I the only one that enjoys #ThanksgivingLeftovers more than the main meal itself? We eat around mid-day, and by the time I prep, set the table, and cook, I really am just looking forward to sitting down with my family, the food is secondary. But later in the day, and in the following days, I love having those leftovers in the fridge.  My husband makes the best turkey sandwiches.  I whip up potato pancakes and stuffing waffles . I'm always on the lookout for new ways to serve them up. I found this recipe for Spicy Turkey Quesadillas on the Taste of Home website and knew that I would be adding it into my menu this year. I made some minor changes, using what I had on hand. Greek yogurt cream cheese, jarred jalapenos, multigrain wraps.  These came together super quickly using the panini press, and they disappeared even quicker.  Thanks so much to Camilla for hosting this event. Be sure to go check out the links at the bottom of the post for even more great ways to enjoy you

I've fallen into a bit of a rut when it comes to veggies.  Green beans and corn, corn and green beans.  I like lots of vegetables raw, but I'm trying to expand my base of cooked veggies.  I found this recipe in Taste of Home's Holidays & Celebrations cookbook.  This is the 3rd recipe I've tried, and they've all been winners. It really doesn't get much more simple than this.  I had baby carrots on hand, so that's what I used.  No fresh thyme at the grocery store this week, so I used dried. About halfway through, I gave the pan a shake to make sure nothing was sticking, but it was no problem. If I'd left them alone I would have gotten more of the nice caramelization on them.  They were great as a side to roasted chicken, and I'll be making them again for Thanksgiving.   Thank you so much to Deidre C. for sharing her recipe! Roasted Carrots with Thyme Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 1 pound carrots