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Recipes
Savannah Cheesecake Cookies
By Kathy Johnson
Preheat oven to 350 degrees F
- Crust:
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 cup chopped pecans
- 1 stick butter, melted
- Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla or almond extract
- Fresh berries and mint leaves, for garnish
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
By Kathy Johnson
PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
CHERRY NUT POUND CAKE
By Kathy Johnson
Cream together shortening and sugar until very creamy; beat 10 to 15 minutes
- 1 1/2 c. shortening
- 3 3/4 c. flour
- 3/4 c. milk
- 1/2 tsp. almond flavoring
- 5 oz. maraschino cherries, well drained and chopped
- 1/2 tsp. vanilla
- 3 c. sugar
- 6 eggs
- Frosting
- 1/2 stick margarine
- 8 oz cream cheeese
- 1 lb powdered sugar
- 1 tsp vanilla
- 1 tsp almond extract
- 1 cup coconut
- 1 cup chopped walnuts
- 5 oz chopped and drained maraschino cherries
Fudge Truffle Cheesecake
By Kathy Johnson
1. Preheat oven to 300 degrees F (150 degrees C)
- 1 1/2 cups vanilla wafer crumbs
- 1/2 cup confectioners' sugar
- 1/3 cup unsweetened cocoa powder
- 1/3 cup butter, softened
- 2 cups semi-sweet chocolate chips
- 3 (8 ounce) packages cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 4 eggs
- 2 teaspoons vanilla extract
Fruit Cake
By Kathy Johnson
Sift first 6 dry ingredients; set aside
- 3 cups plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp allspice
- 1 tsp cloves
- 1 cup butter
- 1 2/3 cup sugar
- 6 eggs
- 1/2 cup sherry or wine
- 2 cups broken nuts
- 1 bag white raisins
- 1 1/2 cup red & green candied cherries
- 1 1/2 cup candied pineapple
Florentine Artichoke Dip
By Kathy Johnson
Drain spinach; press between layers of paper towels to remove excess moisture
- 1 (10-ounce) package frozen chopped spinach, thawed
- 2 (6 1/2-ounce) jars marinated artichoke hearts, drained and chopped
- 1 1/2 (8-ounce) packages cream cheese, softened
- 1 cup freshly shredded Parmesan cheese
- 1/2 cup mayonnaise
- 3 large garlic cloves, pressed
- 2 tablespoons lemon juice
- 1 1/2 cups French breadcrumbs (homemade) (see Note)
- 2 tablespoons butter or margarine, melted
Christmas Cookies
By Kathy Johnson
Cream butter and sugar, add eggs one at a time
- 3 eggs
- 1 1/4 stick butter
- 1 1/2 cup plain flour
- 2/3 cup sugar
- 1/2 lb candied red cherries (8 oz)
- 1/2 lb candied green cherries (8 oz)
- 1/2 lb candied pineapple (8 oz)
- 5 cup broken, toasted pecans
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/4 cup wine or sherry
Cheese Ball
By Kathy Johnson
Mix shredded cheese and cream cheese well
- 2 cups shredded sharp cheddar cheese
- 2 8 oz cream cheese
- 1 Tbsp green bell pepper
- 1 Tbsp pimento
- 1 purple onion
- 1 tsp lemon juice
- 2 tsp worcestershire
- dash of salt
- 1 1/2 cup chopped pecans
CARNATION® Famous Fudge
By Kathy Johnson
LINE 8-inch-square baking pan with foil
- 1 1/2 cups granulated sugar
- 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1/2 cup chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract
Cheddar Sausage Muffins
By Kathy Johnson
1.In a skillet over medium heat, cook sausage until no longer pink; drain
- 1 pound bulk pork sausage
- 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
- 1 cup shredded Cheddar cheese
- 2/3 cup water
- 3 cups biscuit/baking mix