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Recipes
Cream Cheese Brownie Pie
By Kathy Johnson
1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie
- Crust
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- Cream Cheese Layer
- 1 package (8 oz) cream cheese, softened
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 1 egg
- Brownie Layer
- 1 box (15.8 oz) Pillsbury® double chocolate brownie mix
- 1/4 cup vegetable oil
- 1 tablespoon water
- 2 eggs
- 1/2 cup chopped pecans
- Topping
- Reserved chocolate syrup packet from brownie mix
- 3 tablespoons hot fudge topping
Red Beans and Rice
By Kathy Johnson
Soak beans over night in a large pot
- 2 lbs dried pinto beans
- 3 qts water (cold)
- 1 large onion; chopped (1 cup)
- 2 tsp minced garlic
- 3 tsp chili powder
- 2 tsp black pepper
- 3 tsp Emeril's original essence
- 2 cups ketchup
- 1/4 cup Heinz 57 sauce
- 1/4 cup worcestershire sauce
- 2 tsp hot sauce (texas pete)
- 6 cups chopped ham
- 1 lb conecuh sausage (smoked); chopped
Crisco Pound Cake
By Kathy Johnson
Cream crisco and sugar well
- 1 cup Crisco
- 2 cups sugar
- 6 large eggs or 7 medium eggs
- 2 cups sifted cake flour
- 2 tsp vanilla
- 1/2 tsp lemon flavoring (optional)
Jim and Nick Cheese Biscuits
By Kathy Johnson
•Mix ingredients together, pour into greased muffin pan and at 400 degrees for about 20 minutes or until done
- 1 1/2 cups flour
- 1 cup sugar
- 1 cup shredded cheddar cheese
- 3/4 cup 2% milk
- 1 egg, beaten
- 4 tbsp. butter, softened
- 1 1/2 tsp baking powder
- 1/4 tsp vanilla
Fresh Fruit Ice Cream
By Kathy Johnson
COMBINE all ingredients in ice cream freezer container; mix well
- 3 cups (1 1/2 pts.) half-and-half
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 tablespoon vanilla extract
- 1 cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries
- Food coloring (optional)
Coconut-Pecan Filling and Frosting
By Kathy Johnson
Nutrition (per serving) Calories 140 Total fat 10g Saturated fat 5g Cholester
- 4 egg yolks
- 1 can (12 oz.) evaporated milk
- 1-1/2 tsp. vanilla
- 1-1/2 cups sugar
- 3/4 cup (1-1/2 sticks) butter or margarine
- 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)
- 1-1/2 cups PLANTERS Chopped Pecans
Swiss Vegetable Casserole
By Kathy Johnson
1.Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/3 cup sour cream
- 1/4 teaspoon ground black pepper
- 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
- 1 can (2.8 ounces) French fried onions (1 1/3 cups)
- 1/2 cup shredded Swiss cheese
GERMAN'S Sweet Chocolate Cake
By Kathy Johnson
Nutrition (per serving) Calories 640 Total fat 38g Saturated fat 21g Choleste
- 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
- 1/2 cup water
- 4 egg yolks
- 4 egg whites
- 2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup (2 sticks) butter or margarine, softened
- 2 cups sugar
- 1 tsp. vanilla
- 1 cup buttermilk
- Coconut-Pecan Filling and Frosting
Parmesan Cheese Twists
By Kathy Johnson
Twisted puff pastry strips laced with Parmesan cheese and herbs make easy and elegant appetizers
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tbsp. water
- 1/4 cup grated Parmesan cheese
- 1 tbsp. chopped fresh parsley
- 1/2 tsp. dried oregano leaves, crushed
Pineapple Coconut Bars
By Kathy Johnson
1.Preheat oven to 350˚. Lightly grease a 13x9-inch baking pan
- 3 1/2 cups all-purpose flour, divided
- 1 cup sweetened flaked coconut
- 1 cup firmly packed brown sugar
- 1 teaspoon baking soda
- 1 cup butter, divided
- 1 cup sugar
- 3 large eggs
- 1 (20-ounce) can crushed pineapple, drained
- Garnish: toasted flaked coconut