Kathy Johnson's profile page
Recipes
Kathy's New York Cheese Cake
By Kathy Johnson
Crust: Mix in food processor
- Crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup plain flour
- 2 1/2 Tbsp margarine
- Filling
- 5 8 oz pkgs cream cheese (Philadelphia)
- 1 1/4 cup sugar
- 1/4 cup plain flour
- 4 eggs
- 1 cup sour cream
- 1 Tbsp vanilla
Our Best-Ever Chocolate Cake
By Kathy Johnson
1. Allow butter and eggs to stand at room temperature for 30 minutes
- 3/4 cup butter
- 3 eggs
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 2 cups sugar
- 2 tsp. vanilla
- 1-1/2 cups milk
- Chocolate-Sour Cream Frosting
- 1 12oz pkg (2 cups) semisweet chocolate pieces
- 1/2 cup butter
- 1 8oz sour cream
- 4 1/2 cups (1 pound) powdered sugar
Sour Cream Muffins
By Kathy Johnson
Preheat oven to 350 degrees F
- 2 cups self-rising flour
- 2 sticks butter, melted
- 1/2 pint (8 oz) sour cream
Tutti Frutti Ice Cream
By Kathy Johnson
Mix all ingredients except whole milk and pour into ice cream freezer
- 1 small can crushed pineapple
- 1 small jar cherries & juice; chopped
- 1 heaping cup blueberries; chopped
- 5 fresh peaches; ripe and mashed
- 1 pint whipping cream
- 1 can eagle brand milk
- 2 1/2 cups sugar
- 1 Tbsp vanilla
- whole milk
Eggs for Brunch
By Kathy Johnson
Combine cheeses; place 3 cups in an ungreased 13x9" dish; set aside
- 3 cups (12 oz) shredded cheddar cheese
- 3 cups (12 oz) shredded mozzarella cheese
- 1 4.5 oz jar sliced mushrooms
- 1/3 cup green onions chopped
- 2 Tbsp chopped parsley
- 1/2 Tbsp dried basil
- 1/2 cup sweet red bell pepper; chopped
- 2 Tbsp margarine
- 6 lg eggs
- 2 cups diced cooked ham
- 1 3/4 cup milk
- 1/2 cup plain flour
- 1/2 tsp black pepper
Caramel Frosting
By Kathy Johnson
Brown 1/2 cup white sugar in omlet pan on medium heat; be careful don't let it burn
- 1/2 cup powdered sugar
- 2 cups white sugar
- 1/2 cup browned sugar
- 1 large spoon of flour
- 2 large spoons of white Karo
- 1 cup carnation milk
- 1 1/4 stick margarine
- 1 tsp vanilla
Chicken Nachos
By Kathy Johnson
1.Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, st...
- 1/2 cup Pace® Chunky Salsa
- 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
- 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
- 1 bag (about 10 ounces) tortilla chips
- Chopped tomato
- Sliced green onion
- Sliced pitted ripe olives
Empanadas de carne
By Kathy Johnson
These are tasty beef turnovers with a great punch of flavor
- 1 pound of ground beef
- 1 medium yellow onion, chopped
- 1 tbsp extra virgin olive oil
- 1 tsp crushed garlic (run one or two cloves through a garlic press)
- 1 tsp Adobo powder with pepper (Puerto Rican Adobo is a mix of salt, pepper, garlic, oregano and other Latino spices. Do not confuse with Mexican Adobo which is a red sauce.)
- 1/2 tsp dried oregano
- 1 packet of Sazon (Goya- with coriander and annato)
- 10 small olives stuffed with pimento peppers, sliced thinly
- 1/2 a medium-sized potato, small cubes
- 2 tbsp tomato sauce
- 1 small cube of beef bouillon (adjust adobo to taste if bouillon is too salty)
- 15 to 20 Goya Discos, thawed
- Vegetable or corn oil for frying
Cowgirl Cookies
By Kathy Johnson
These are big yummy cookies that only beg for some nice cold milk to make me happy!!!
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) butter, at room temperature (I use 3/4 cup butter & 3/4 cup butter flavored crisco shortening bars)
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed light-brown sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 cups semisweet chocolate chips
- 3 cups old-fashioned rolled oats
- 2 cups sweetened flake coconut
- 2 cups chopped pecans or walnuts (8 ounces)
Four Layer Chocolate Pie (Blueberry/Cherry/Strawberry)
By Kathy Johnson
1st layer: Mix well and press into a 13x9 baking dish
- st layer:
- 1 1/2 cup self rising flour
- 1 1/2 stick butter
- 3/4 cup chopped nuts
- nd layer:
- 1 8 oz cream cheese
- 1 cup cool whip
- 1 cup powdered sugar
- rd layer:
- 2 small boxes instant chocolate pudding
- (blueberry, cherry, or strawberry pie filling)
- 2 1/2 cups milk
- th layer:
- 1 16 oz cool whip