Kathy Johnson's profile page
Recipes
Pasta Salad
By Kathy Johnson
Cook pasta; drain and rinse well with cold water
- bow-tie pasta
- multi colored swirled pasta
- black olives-sliced
- bell peppers; green, red, yellow, orange
- ranch dressing
- mayonnaise
- pasta seasoning
- salt & pepper
- grated parmesan cheese
- tomatoes; chopped (added at last minute)
Nut Bread
By Kathy Johnson
Grease bottom only of 8x4 or 9x5 loaf pan
- 3/4 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 cup buttermilk
- 2 cups plain unbeached flour
- 1/2 tsp soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped nuts
Sweet Potato Casserole
By Kathy Johnson
Mix ingredients well. Pour into a greased 13x9 casserole dish
- 3 cups sweet potatoes; baked, peeled, & mashed
- 1 cup sugar
- 2 eggs beaten
- 1/2 cup butter
- 1/3 cup can milk
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Topping
- 1/3 cup plain flour
- 1/2 cup brown sugar
- 1 cup chopped nuts
- 1/3 cup butter
Holly Clusters
By Kathy Johnson
Melt margarine and marshmallows together over low heat; add 1 tsp green food coloring and 1 tsp vanilla
- 2 1/3 cups corn flakes
- 1/3 cup margarine
- 16 marshmallows
- 1 tsp green food coloring
- 1 tsp vanilla
- red hot candies
Sand Tarts
By Kathy Johnson
Cream butter and sugar, work in flour with a spoon
- 1 cup butter
- 7 Tbsp powdered sugar
- 2 1/4 cup plain flour (may need extra)
- 2 tsp vanilla
- 1 1/2 cup chopped pecans
Bacon Ranch Cream Cheese Ball
By Kathy Johnson
Mix all ingredients; except the pecans, ham, or beef
- 8 oz cream cheese; softened
- 1 small pkg dry ranch dressing (not too much)
- 1/2 tsp cayenne pepper
- 1/2 tsp dry mustard
- 1 Tbsp parsley
- 1 Tbsp green onions
- 1 Tbsp green bell pepper
- 1 Tbsp red bell pepper
- 1 Tbsp ripe olives
- 1 4.3 oz real Bacon Bits (in a bag)
- Topping
- 1/2 - 1 cup chopped nuts; very lightly toasted
- or
- 1 2.50 oz thinly sliced ham chopped
- or
- 1 2.25 oz jar dried beef, finely chopped
STRAWBERRY SWIRL CHEESECAKE BARS
By Kathy Johnson
PREHEAT OVEN TO 350 DEGREES
- 1 (10 OZ) PACKAGE FROZEN STRAWVERRIES, THAWED (21/2 CUPS)
- 1 TBSP CORNSTARCH
- 1 ¾ CUPS FINELY CRUSHED CINNAMON GRAHAM CRACKER CRUMBS
- ¼ CUP (4 TBSP) BUTTER OR MARGARINE, MELTED
- 2 (8OZ) PACKAGES CREAM CHEESE, SOFTENED
- 1 (14 OZ) CAN EAGLE BRAND SWEETENED CONDENSED MILK
- 2 EGGS
- 1/3 CUP LEMON JUICE
- 1 TSP VANILLA EXTRACT
Cheese Straws
By Kathy Johnson
Soften cheese to room temperature; mash in bag; then put in food processor and blend with butter and margarine not ...
- 2 8 oz blocks of Extra Sharp Cheddar Cheese
- 1 stick margarine (Parkay only)
- 1 stick butter
- 3 1/2 + 1/4 cup plain flour
- 1 tsp salt
- 1/2 tsp red (cayenne) pepper
Vanilla Ice Cream
By Kathy Johnson
Beat eggs; add sugar, salt, vanilla, and canned milk and mix well
- 5 eggs
- 2 cups sugar
- 1 qt half & half
- 1/2 pint (4 oz) whipping cream
- 3 cans carnation milk
- 2 Tsp vanilla
- whole milk
Cream Cheese Pumpkin Bread
By Kathy Johnson
1.Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans
- 1 (8-ounce) package cream cheese, softened
- 3/4 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (15-ounce) can pumpkin
- 3/4 cup chopped pecans
- 3/4 cup raisins