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Recipes
Mexican Wedding Cookies
By JJCR
1. Preheat the oven to 275
- 1 cup (2 sticks) butter, at room temperature
- 1/2 cup confectioners' sugar, plus more for coating baked cookies
- 1 tsp. vanilla extract
- 1 3/4 cups flour, plus more for dusting hands
- 1 cup pecans, chopped into very small pieces
Hot Spiced Wassail
By JJCR
Tie spices in cheesecloth bag and simmer over low heat for 10 minutes
- 4 qts. apple cider
- 1 qt. cranberry juice
- 3/4 cup sugar
- 2 cups orange juice
- 16 whole cloves
- 1 tsp. whole allspice
- (6inch) stick of cinnamon, broken into pieces
Symphony Brownies
By JJCR
. Prepare the brownie mix according to package directions
- One 17.6 oz. package brownie mix with walnuts
- Three 6 oz, symphony candy bars with almonds and toffee chips.
Nordy Bars
By JJCR
1. Preheat oven to 350. 2
- 1/2 cup butter
- 2 cups butterscotch chips
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 1/2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 2 cups semi-sweet chocolate chips
- 2 cups miniature marshmallows
- 1 cup chopped walnuts
BLT Dip
By JJCR
Mix all ingredients. Serve with chips
- 2 cups mayonnaise
- 2 cups sour cream
- 1 cup cheddar cheese
- 1 lb bacon
- 5 green onion
- 2 tbsp. ranch dressing powdered
- 8 cherry tomatoes
- 1 bag lettuce
Raspberry Dip
By JJCR
Puree thawed berries in blender
- Serve over ice cream, as a filling for crepes, an appetizer, or for dessert
- 2 10 oz. packages frozen raspberries, thawed
- 1-8 oz. package cream cheese
Asian Noodle Salad
By JJCR
Mix salad ingredients together
- Dressing:
- 1 pkg. linguine noodles, cooked, rinsed, and cooled
- 1/2 heads sliced napa cabbage, or more to taste
- 1/2 head sliced purple cabbage, or more to taste
- 1/2 bag baby spinach, or more to taste
- 1 whole red pepper, sliced thin
- 1 whole yellow pepper, sliced thin
- 1 whole orange bell pepper, thinly sliced
- 1 bag bean sprouts ( also called mung bean sprouts)
- chopped cilantro, up to 1 bunch, to taste
- 3 whole scallions, sliced
- 3 whole cucumbers peeled and sliced
- 1 can (about 10 oz. ) whole cashews, lightly toasted in skillet
- 1 whole lime, juiced
- 8 Tbsp.olive oil
- 8 tbsp. soy sauce
- 2 tbsp. (up to 3 tbsp.) sesame oil
- 1/3 cups brown sugar
- 3 tbsp. fresh ginger chopped
- 2 cloves garlic chopped
- 2 whole hot peppers or jalapeno's chopped
- chopped cilantro
Beefaroni Casserole
By JJCR
Chop peppers, onions and celery; combine with ground beef and brown in heavy skillet
- 2 lbs. ground beef
- 2 green peppers
- 2 onions (large)
- 2 stalks celery
- 2 cans stewed tomatoes
- 24 oz. elbow macarone
Turkey Gravy
By JJCR
Pour drippings from roasting pan into 4-cup measure
- Pan drippings
- turkey, chicken, or giblet broth
- 1/2 cup flour (maybe too much)
- salt and pepper
- Cooked giblets, chopped fine (optional)
Fresh Broccoli-Cauliflower Salad
By JJCR
Chop vegetables in 1/2 in
- 1 med. onion, chopped
- 1 bunch fresh broccoli,chopped
- 1 head fresh cauliflower, chopped
- 1 cup mayonnaise
- 1 tbsp. sugar
- 1 Tbsp. vinegar
- Salt to taste
- Double the ingredients for the dressing