Kathy Johnson's profile page
Recipes
Squash Casserole
By Kathy Johnson
Place the squash in a large bowl
- 2 cups cooked mashed yellow squash
- 2 cups Ritz cracker crumbs
- 1 cup evaporated milk
- 1 cup shredded cheese, cheddar or swiss
- 1 cup chopped onion
- 2 eggs, lightly beaten
- 1 tsp salt
- 1 tsp pepper
- pinch of sugar
- 6 tbsp butter
CINNAMON SUGAR STRIPS
By Kathy Johnson
THAW PUFF PASTRY. ROLL OUT UNTIL THIN
- 1 SHEET FROZEN PUFF PASTRY
- 2 TBSP MELTED BUTTER
- 1/2 CUP SUGAR
- 1 TSP CINNAMON
- ICING
- CONFECTIONERS SUGAR
- MILK
- VANILLA
Fresh Vegetable Pizza
By Kathy Johnson
Heat oven to 375°F. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 container (8 oz) sour cream
- 1 to 2 tablespoons prepared horseradish
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups fresh mushrooms, chopped
- 1 cup chopped seeded tomatoes
- 1 cup small broccoli florets
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped green onions (8 medium)
- Optional
- 1 egg beaten & brushed
- 1 8 oz cream cheese
- 1 cup mayonaise
- little ranch dressing
- carrots
- red bell peppers
- shredded cheddar cheese
- cauliflower
Peanut Brittle
By Kathy Johnson
Cook on medium high heat for about 5 minutes until candy thermometer reaches 250-265 degrees
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup cold water
- pinch of salt
- 3 cups raw peanuts
- 1 Tbsp butter
- 1 tsp vanilla
- 1 tsp baking soda
Smoked Sausage Creole
By Kathy Johnson
1. Cut sausage in half lengthwise, then cut into ½“ slices
- Subsitutes:
- 1 pkg. Hillshire Farm® Smoked Sausage
- ½ cup chopped green bell pepper
- 1/3 cup chopped celery
- ¼ cup chopped onion
- 1 can (10 ounces) diced tomatoes with green chilies
- ¾ cup water
- 1 pkg. (5.6 ounces) Spanish rice mix
- ¼ cup sliced pimiento-stuffed green olives
- ¼ teaspoon ground black pepper
- Hot Links, Beef Hot Links, Beef Smoked Sausage, Lite Smoked Sausage, Turkey Smoked Sausage
Petit Fours
By Kathy Johnson
Arrange pound cake cubes in a single layer on a baking sheet
- 1 1 pound loaf pound cake, crust removed, cut into 1 1/2 inch cubes
- 1 tsp unflavored felatin
- 2/3 cups cold water
- 2 1 pound boxes confectioners' sugar, sifted
- 1 egg white
- 1 tbsp light corn syrup
- Food coloring
Hot Spinach Artichoke Dip
By Kathy Johnson
Beat cream cheese and mayo with electric mixer on medium speed until well blended
- 2 8 oz pkgs Philadelphia cream cheese; softened
- 1 14 oz can artichoke hearts, drained & chopped
- 1 10 oz pkg frozen chopped spinach, drained and thawed
- 1/2 cup mayonaise
- 1/2 cup grated parmesan cheese
- 1 clove garlic, minced
Chicken & Wild Rice
By Kathy Johnson
Mix all ingredients except topping
- 3 cups cooked chopped chicken breasts
- 1 7 oz box zatarains long grain & wild rice
- 2 14.5 oz cans French style green beans; drained
- 2 cups shredded cheese
- 1 cup mayonnaise
- 1 cup sour cream
- 1 can water chestnuts or cooked onion
- Topping
- 1 sleeve crushed ritz crackers
- 1 stick melted margarine
Chocolate Pie
By Kathy Johnson
Mix flour, sugar, and cocoa well
- 3 eggs; save 2 whites for top
- 1 cup sugar
- 2 1/2 Tbsp flour
- 2 1/2 Tbsp cocoa
- pinch of salt
- 1 Tbsp butter
- 2 cups milk
- 1 tsp vanilla
- Topping
- 2 egg whites
- 2 Tbsp sugar
- 1/2 tsp cream of tarter
- 1 Tbsp corn starch
- 1 tsp vanilla
Chicken Empanadas
By Kathy Johnson
Preheat oven to 400 degrees F
- 3 cups chopped, cooked chicken
- 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
- 4 ounces cream cheese, softened
- 1/4 cup chopped red bell pepper
- 1 jalapeno, seeded and chopped
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 (15-ounce) package refrigerated pie crusts