Kathy Johnson's profile page
Recipes
Pecan Clusters
By Kathy Johnson
Place marshmallow fluff and kisses into a large bowl
- 7 ounce jar marshmallow fluff
- 1 1/2 lb chocolate kisses
- 5 cups sugar
- 1 12 ounce can evaporated milk
- 8 tbsp (1 stick) butter
- 6 cups pecan halves
Deep Dish Pecan Pie
By Kathy Johnson
Beat eggs and add sugars. Add rest of ingredients except pecans
- 2/3 cup white sugar
- 2/3 cup light brown sugar
- 3/4 cup light Karo
- 1 stick melted butter
- 4 eggs beaten
- 1 Tbsp vanilla
- 1/2 tsp salt
- 2 1/2 cups chopped pecans; divided
Paula Deen's Sour Cream Pound Cake
By Kathy Johnson
Preheat oven to 325 degrees F
- 1 stick margarine, softened
- 3 cups sugar
- 1 8 oz sour cream
- 1 tsp salt
- 1 tsp baking poder
- 1/4 teaspoon baking soda
- 3 cups + 2 tbsp cake flour
- 6 large eggs
- 1 teaspoon vanilla
Scalloped Potatoes
By Kathy Johnson
PREHEAT oven to 350° F. Grease 11 x 7-inch baking dish
- 2 lbs. (about 6 medium) potatoes, peeled and thinly sliced
- 3 tablespoons butter or margarine
- 1/4 cup chopped onion
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- 1 cup water
- 1/3 cup grated Parmesan cheese
Zesty Salsa Recipe
By Kathy Johnson
Grate tomatoes on largest holes of a had grater
- 4 firm, large tomatoes, halved
- 1/2 medium onion, grated
- 2 cloves garlic, minced or pressed
- 1/2 cup cilantro, chopped
- 1 jalapeno pepper, seeded and chopped fine
- juice of 1 lime
- pinch or 2 of sugar
- salt to taste
- corn chips
Sweet Potato Biscuits with Orange Honey Butter
By Kathy Johnson
1.Preheat oven to 400°F. Lightly grease a baking sheet
- 2 1/2 cups all-purpose flour
- 1/4 cup firmly packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) butter, softened
- 1 cup cooked mashed sweet potato (about 1 medium)
- 3 1/2 tablespoons milk
- Orange Honey Butter
- 1 cup (2 sticks) butter, softened
- 3 tablespoons orange marmalade
- 3 tablespoons honey
Southwestern Dip
By Kathy Johnson
1.In a medium bowl, combine parsley, onion, chili powder, chives, cumin, and salt
- Mix:
- 1/2 cup dried parsley flakes
- 1/3 cup dried minced onion
- 1/3 cup chili powder
- 1/4 cup dried chives
- 1/4 cup ground cumin
- 2 teaspoons salt
- Dip:
- 3 tablespoons Southwestern Dip Mix
- 1 cup sour cream
- 1 cup mayonnaise
Southern Cornbread
By Kathy Johnson
1. HEAT oven to 450ºF. Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat
- 2 cups Martha White® Self-Rising White Corn Meal Mix
- 1 1/3 cups milk OR 1 1/3 cups buttermilk
- 1/4 cup Crisco® Vegetable Oil or Shortening, melted
- 1 large egg
Corn and Bacon Dip Recipe
By Kathy Johnson
In a bowl, combine the first five ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 cup (8 ounces) sour cream
- 1/4 cup mayonnaise
- 2 garlic cloves, minced
- 1/4 teaspoon hot pepper sauce
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 8 bacon strips, cooked and crumbled
- Assorted raw vegetables and/or crackers
- dry ranch
- seasoning salt
- red pepper
- cheese
5 or 7 Flavor Pound Cake
By Kathy Johnson
Cream butter and crisco. Add sugar, cream for 10 minutes
- 1 cup butter; softened
- 1/2 cup crisco
- 3 cups sugar
- 5 eggs
- 3 1/4 cups sifted flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup milk; mix can milk, whole milk, or 1/2 & 1/2
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tsp rum extract
- 1 tsp coconut extract
- 1 tsp butternut extract
- 1 tsp amaretto liquor
- 1 tsp orange or pineapple extract