Kathy Johnson's profile page
Recipes
Million Dollar Pie
By Kathy Johnson
Mix cool whip, eagle brand milk and lemon juice together
- 1 medium cool whip
- 1 can eagle brand milk
- 1/2 cup lemon juice
- 1 can chunks pineapple (drained)
- 1 can sliced peaches (drained)
- 1 can mandarin oranges (drained)
- 1/2 cup chopped pecans
- 2 graham cracker crusts
TACO DIP
By Kathy Johnson
Combine cream cheese, sour cream, and taco seasoning
- 1 8 oz. Cream Cheese, softened
- 1 8 oz .Sour Cream
- 1 Pkg. Taco Seasoning
- 1 cup Shredded Cheddar or Mexican Style Cheese
- ½ jar Jalapenos
- Tortilla Chips
Traditional Fruitcake
By Kathy Johnson
Preheat oven to 275 degrees
- 1 1/2 cups unsalted butter, softened
- 2 cups sugar
- 6 large eggs
- 1 tsp vanilla
- 3/4 cup bourbon, divided
- 4 cups plain flour, divided
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 8 cups candied fruit mix
- 4 cups chopped pecans
LIBBY'S® Pumpkin Roll
By Kathy Johnson
FOR CAKE: PREHEAT oven to 375° F
- CAKE
- 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)
- FILLING
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar (optional for decoration)
Crisco Pound Cake
By Kathy Johnson
Cream crisco and sugar well
- 1 cup crisco
- 2 cups sugar
- 6 large eggs or 7 medium eggs
- 2 cups sifted plain flour
- 2 tsps vanilla flavoring
Crispy Caramel Corn
By Kathy Johnson
Stir together first 5 ingredients in a saucepan; bring to a boil over medium heat, stirring constantly
- 1 cup sugar
- 1/2 cup butter or margarine
- 1/2 cup light corn syrup
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 tsp baking soda
- 2 3 oz. packages microwave popcorn, popped (16 cups)
- 1 cup mixed nuts (optional)
Quick Sticky Buns
By Kathy Johnson
In a small pot, heat milk and butter until very warm, 120-130 degrees
- Buns
- 1 1/4 cup milk
- 1/4 cup butter or margarine
- 3 1/4 cup plain flour
- 1/4 cup sugar
- 1 tsp salt
- 2 pkg active dry yeast
- 1 egg
- Topping
- 1 cup firmly packed brown sugar
- 1 tsp cinnamon
- 3/4 cup butter or margarine
- 2 Tbsp corn syrup
- 3/4 cup chopped nuts
Chocolate Cheesecake
By Kathy Johnson
HEAT oven to 300°F. Combine butter, graham cracker crumbs and sugar in medium bowl
- 1/3 cup butter, melted
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 3 (8 oz.) packages cream cheese, softened
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 cups (12 oz) semi-sweet chocolate chips, melted
- Or
- 8 (1 oz.) squares semi-sweet chocolate
- 4 large eggs
- 2 teaspoons vanilla extract
Double Chocolate Chip Pound Cake
By Kathy Johnson
Preheat oven to 350. Grease and flour a 10-cup Bundt pan
- 1 18.25 oz box yellow cake mix
- 1 5.9 oz box instant chocolate pudding mix
- 1/2 cup sugar
- 2/3 cup water
- 1/2 cup oil
- 4 large eggs
- 1 8 oz sour cream
- 1 12 oz bag mini chocolate morsels
- Garnish: confectioners' sugar
Pumpkin Bread
By Kathy Johnson
Cream shortening and sugar
- 2 2/3 cup sugar
- 2/3 cup shortening
- 4 eggs, beaten
- 2 cups pumpkin
- 2/3 cup water
- 3 1/3 cup flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- 2 tsp soda
- 2/3 cup raisins or dates
- 2/3 cup nuts