Kathy Johnson's profile page
Recipes
Fudgy Peppermint Candy Brownies
By Kathy Johnson
Line a 9" square pan with foil, allowing foil to extend over ends of pan; grease foil
- 1 1/2 cups chocolate wafer crumbs
- 1/3 cup finely chopped pecans, toasted
- 1/3 cup butter or margarine, melted
- 10 chocolate-covered peppermint patties, chopped (we tested with York)
- 1/2 cup butter or margarine
- 3 (1-ounce) unsweetened chocolate squares
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (not flavoring)
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 14 chocolate-covered peppermint patties, halved
Pineapple Cheese Ball
By Kathy Johnson
Let cream cheese come to room temperature
- 6 8 oz cream cheese
- 4 lg cans crushed pineapple; drained
- 1 cup chopped bell pepper; small
- 2 cups chopped pecans
- 1 Tbsp + finely chopped onion (not too much)
- 1 tsp (at a time) seasoning salt (to taste)
- 1 whole pineapple sliced to go around ball
Baked Pineapple Casserole
By Kathy Johnson
Preheat oven to 350 degrees
- 1 8 oz can pineapple chunks; undrained
- 1 8 oz can crushed pineapple; undrained
- 1/3 cup plain flour
- 1/3 cup sugar
- 2 cups (8 oz) cheddar cheese; shredded
- 1 1/2 cups ritz crackers; crushed (35)
- 1/2 cup melted butter
Taco Cheese Dip
By Kathy Johnson
Mix sour cream, cream cheese, taco seasoning, chili powder, and papirika well and pour in shallow dish
- 1 8 oz sour cream
- 1 8 oz cream cheese (room temperature)
- 1 pkg taco seasoning
- little chili powder
- little paparika
- mexican 3 cheese; shredded
- sliced jalapenos
Pistachio Salad
By Kathy Johnson
Mix pudding and pineapple together
- 1 lg pkg pistachio instant pudding
- 1 lg can crushed pineapple; undrained
- 1 cup chopped pecans
- 1 cup sliced cherries
- 1 large cool whip
- 3 cups minature marshmallows
Butterfinger Cake
By Kathy Johnson
1.Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick baking spray with flour
- 1 (18.25-ounce) package milk chocolate cake mix
- 2 (2.1-ounce) Butterfinger candy bars, finely chopped and divided
- 1 (14-ounce) can sweetened condensed milk
- 1 (12.25-ounce) jar caramel ice-cream topping
- 1 (8-ounce) container frozen nondairy whipped topping, thawed
- Garnish: chopped Butterfinger
Olive & Nut Dip or Spread
By Kathy Johnson
Not sure on amounts. Start with 8 oz cream cheese 1/4 cup mayonaise 1 cup chopped olives 1 cup chopped nuts
- cream cheese
- mayonaise
- olives (green) and a little olive juice
- nuts
Gooey Toffee Butter Cake
By Kathy Johnson
Preheat oven to 350 degrees
- Filling:
- 1 box yellow cake mix
- 1 large egg
- 1/2 cup melted unsalted butter
- 1 8 oz cream cheese; softened
- 2 large eggs
- 1 tsp vanilla
- 1 16 oz box powdered sugar
- 1/2 cup melted unsalted butter
- 1 cup chocolate toffee bits
Banana Bread
By Kathy Johnson
Beat butter, sugar, eggs, vanilla
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 2 1/4 cups flour
- 3 bananas
- 1 tsp vanilla
- 1 tsp soda
Molten Lava Cake
By Kathy Johnson
1.Preheat oven to 425°F. Grease 6 (6-ounce) custard cups
- 6 (1-ounce) squares bittersweet chocolate
- 2 (1-ounce) squares semi-sweet chocolate
- 10 tablespoons (1 1/4 sticks) butter
- 1/2 cup all-purpose flour
- 1 1/2 cups confectioners’ sugar
- 3 large eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons Grand Marnier