Kathy Johnson's profile page
Recipes
LUSCIOUS BAKED CHOCOLATE CHEESECAKE
By Kathy Johnson
PREHEAT OVEN TO 300 DEGREES
- 1/3 CUP BUTTER OR MARGARINE, MELTED
- 1 ¼ CUPS GRAHAM CRACKER CRUMBS
- ¼ CUP SUGAR
- 3 (8 OZ) PACKAGES CREAM CHEESE, SOFTENED
- 1 (14 OZ) CAN EAGLE BRAND SWEETENED CONDENSED MILK
- 2 CUPS (12 OZ) SEMISWEET CHOCOLATE CHIPS OR 8 (1 OZ) SQUARES SEMISWEET CHOCOLATE, MELTED
- 4 EGGS
- 2 TSP VANILLA EXTRACT
SCANDINAVIAN KRINGLER
By Kathy Johnson
Heat oven to 350 degrees. Measure 1 cup of flour and butter and use a pastry blender or fork and cut together, make...
- PUFF TOPPING:
- 1 c. all purpose flour
- 1/2 c. butter, chilled
- 2 tbsp. ice water
- 1 c. water
- 1/2 c. butter
- 1 c. flour
- 3 eggs
- 1/2 tsp. almond extract
- FROSTING:
- 1 c. powdered sugar
- 1 tbsp. butter, softened
- 1/2 tsp. almond extract
- 2-3 tbsp. milk
- Sliced almonds
Cream Cheese-Olive Spread
By Kathy Johnson
1. Stir together cream cheese, Spanish olives, and 1 Tbsp
- 1 (8-oz.) package cream cheese, softened
- 1/2 cup finely chopped pimiento-stuffed Spanish olives
- 1 tablespoon mayonnaise
- 1/2 cup chopped pecans
- 1/4 cup chopped fresh chives
Sausage Balls
By Kathy Johnson
Mix all ingredients; form into 1" balls
- 1 lb sausage
- 4 cups shredded sharp cheddar cheese
- 3-4 cups biscuit mix
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/2 tsp garlic powder
- 1 Tbsp + milk
Mandarin Orange Cake
By Kathy Johnson
Mix cake about 2 minutes and pour into greased and floured 11x13 pan
- 1 Duncan Hines butter recipe cake mix
- 4 eggs
- 1 6oz can mandarin oranges, undrained
- 1/2 cup oil
- Icing
- 1 large box instant vanilla pudding
- 1 large can crushed pineapple
- 1 9 oz cool whip, thawed
Corn Casserole
By Kathy Johnson
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
Chicken and Wild Rice Casserole
By Kathy Johnson
1.Cook rice according to package directions; set aside, and keep warm
- 1 (6.2-ounce) box fast-cooking long grain and wild rice
- 1/4 cup butter
- 1 cup chopped onion
- 1 (8-ounce) package sliced baby bella mushrooms
- 1/2 cup chopped celery
- 3 tablespoons all-purpose flour
- 3/4 cup milk
- 1 (10.75-ounce) can cream of mushroom soup
- 2 cups chopped cooked chicken
- 1/2 cup chopped roasted red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded sharp Cheddar cheese
Buffalo Chicken Dip
By Kathy Johnson
Heat chicken and hot sauce in a skillet over medium heat, until heated through
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (such as Frank's Red Hot®)
- 1 1/2 cups shredded cheddar cheese or white cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers, corn chips, or plain bagel chips
Scandinavian Crust Kringler
By Kathy Johnson
Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off
- Crust
- 1 cup plain unbleached flour
- 1/2 cup butter or margarine, chilled
- 2 Tbsp ice water
- Puff Topping
- 1 cup water
- 1/2 cup butter or margarine
- 1 cup plain unbleached flour
- 3 eggs
- 1/2 tsp almond extract
- Frosting
- 1 cup powdered sugar
- 1 Tbsp butter or margarine, softened
- 1/2 tsp almond extract
- 2-3 Tbsp milk or cream
- sliced almonds or chopped nuts
Broccoli Casserole
By Kathy Johnson
Cook broccoli until tender; drain well
- 2 pkgs frozen or 2 heads fresh broccoli
- 1 cup mayonnaise
- 2 eggs; beaten
- 1 can cream of mushroom soup
- 1/2 stick margarine; melted
- 1/4 cup onion; chopped
- 1 cup cheese; grated
- 1 stack ritz crackers; crushed
- 1 stick margarine; melted