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Recipes

Chocolate Ice Cream

Chocolate Ice Cream

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Beat eggs and syrup in a medium sized bowl; add vanilla, salt and sugar and mix well

  • 1 22 oz Hershey's Special Dark Syrup
  • 1 cup sugar
  • 6 eggs
  • 1 pint half & half
  • 1 pint whipping cream
  • 3 cans carnation milk
  • 1 Tbsp vanilla
  • pinch of salt
  • whole milk
0/5 (0 Votes)

Libby's® Pumpkin Roll with Cream Cheese Filling

Libby's® Pumpkin Roll with Cream Cheese Filling

By

1.PREHEAT oven to 375 degrees F

  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY'S® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (optional)
0/5 (0 Votes)

Date Nut Bread

Date Nut Bread

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In large bowl, combine first six ingredients; cool to lukewarm, about 10 minutes

  • 1 cup chopped dates
  • 3/4 cup chopped nuts
  • 1 1/2 tsp soda
  • 1/2 tsp salt
  • 3 Tbsp butter or margarine
  • 3/4 cup boiling water
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp vanilla
  • 2 eggs, slightly beated
0/5 (0 Votes)

Chicken pot pie with crumble topping

Chicken pot pie with crumble topping

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We wanted a chicken pot pie for dinner without having a soggy crust or to prepare a crust and bake it

  • Filling:
  • 1 1/2 pounds boneless, skinless chicken breasts and/or thighs
  • 3 cups low-sodium chicken broth
  • 2 tablespoons vegetable oil
  • 1 medium onion , chopped fine (about 1 cup)
  • 3 medium carrots , peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
  • 2 small celery ribs , chopped fine (about 1/2 cup)
  • Table salt and ground black pepper
  • 10 ounces cremini mushrooms , stems trimmed, caps wiped clean and sliced thin
  • 1 teaspoon soy sauce (see note)
  • 1 teaspoon tomato paste (see note)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup unbleached all-purpose flour
  • 1 cup whole milk
  • 2 teaspoons juice from 1 lemon
  • 3 tablespoons minced fresh parsley leaves
  • 3/4 cup frozen baby peas
  • Crumble Topping:
  • 2 cups (10 ounces) unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons unsalted butter , cut into 1/2-inch cubes and chilled
  • 1 ounce Parmesan cheese , finely grated (about 1/2 cup)
  • 3/4 cup plus 2 tablespoons heavy cream (see note)
0/5 (0 Votes)

Milk Chocolate Bar Cake

Milk Chocolate Bar Cake

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Prepare cake batter according to package directions

  • 1 (18.25-ounce) package Swiss chocolate cake mix
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • 10 (1.5-ounce) milk chocolate candy bars with almonds, divided
  • 1 (12-ounce) container frozen whipped topping, thawed
4/5 (1 Votes)

Fresh Apple Cake

Fresh Apple Cake

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Preheat oven to 350 degrees

  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups plain flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 3 cups peeled and chopped apples
  • 1 cup chopped pecans
  • Caramel Glaze
  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup butter
  • 1/2 cup chopped pecans
  • 3 tsp milk
0/5 (0 Votes)

Hash Brown Casserole

Hash Brown Casserole

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Preheat the oven to 350 degrees F

  • 3 tablespoons butter
  • 1 small yellow onion, chopped
  • 4 cups frozen shredded hash browns
  • 1 pound bulk sausage, mild, hot or sage
  • 2 1/4 cups whole milk
  • 8 large eggs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons Dijon mustard
  • 8 cups cubed French or Italian bread, crusts removed
  • 2 cups (1/2 pound) grated Cheddar
  • 2 cups (1/2 pound) freshly grated Parmesan
0/5 (0 Votes)

Coconut cream Pie

Coconut cream Pie

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Stir together first 3 ingredients; press mixture evenly in bottom and up sides of a 9-inch pieplate

  • 1 2/3 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup cream of coconut
  • 1 (3.4-ounce) package cheesecake instant pudding mix
  • 1 (6-ounce) package frozen sweetened flaked coconut, thawed
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 cup whipping cream
  • Garnish: sweetened flaked coconut
0/5 (0 Votes)

IRRESISTIBLE PEANUT BUTTER COOKIES

IRRESISTIBLE PEANUT BUTTER COOKIES

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Heat oven to 3750F. Place sheets of foil on countertop for cooling cookies

  • ¾ cup jiff creamy peanut butter
  • ½ stick Crisco
  • 1 ¼ cup firmly packed brown sugar
  • 3 Tbsp. milk
  • 1 tsp. vanilla
  • 1 egg
  • 1 34/ cups plain flour
  • ¾ tsp salt
  • ¾ tsp baking soda
0/5 (0 Votes)

Zucchini Bread

Zucchini Bread

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Beat eggs until light and fluffy; add sugar, oil, vanilla, and zucchini; then add flour, baking powder, baking soda...

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 tsp vanilla
  • 2 cups plain flour
  • 1 cup chopped nuts
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon (ground)
  • 2 cups shredded zucchini
0/5 (0 Votes)