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Recipes
White Lily Light Biscuits
By Kathy Johnson
1. HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray
- • Crisco® Original No-Stick Cooking Spray
- • 2 cups White Lily® Self-Rising Flour
- OR 2 cups White Lily® Unbleached Self-Rising Flour
- • 1/4 cup Crisco® All-Vegetable Shortening, chilled
- OR 1/4 stick Crisco® All-Vegetable Shortening Sticks, chilled
- • 2/3 to 3/4 cups buttermilk or milk
Strawberry-Chocolate Roulage
By Kathy Johnson
1.Preheat oven to 375°F. Coat a 15x10x1-inch jellyroll pan with non-stick cooking spray, such as PAM; line with wa...
- 5 eggs, separated
- 3/4 cup sugar, divided
- 1/4 cup plus 3 tablespoons unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Chocolate dipped strawberries (optional)
- Confectioners’ sugar (optional)
- Strawberry Filling
- 1 cup heavy whipping cream
- 2 tablespoons sifted confectioners’ sugar
- 1 cup chopped strawberries
Rice Krispies Treats
By Kathy Johnson
1. In large saucepan melt butter over low heat
- 1/4 cup butter or margarine
- 1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
- 6 cups Rice Krispies® cereal
Chicken Tortilla Casserole
By Kathy Johnson
Preheat oven to 325 degrees
- 1/4 cup margarine
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1 10 3/4 oz can condensed cream of mushroom soup
- 1 10 3/4 oz can condensed cream of chicken soup
- 2 10 oz cans Ro-tel diced tomatoes and green chilies
- 2 cups cubed cooked chicken
- 12 corn tortillas, torn into bite size pieces
- 2 cups (8 oz) shreaded cheddar cheese
Beef Broccoli Wellington
By Kathy Johnson
Preheat oven to 375 degrees
- 1 lb ground beef
- 10 oz pkg frozen cut broccoli, thawed
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 (8 oz) cans refrigerated crescent rolls
- 1 egg, beaten
- Poppy seeds
Almond Coffee Cake
By Kathy Johnson
1.Preheat oven to 350ºF. Grease and flour a 12-cup fluted cake pan
- 1 cup butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 (8-ounce) carton sour cream
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sliced almonds
- 3 tablespoons sugar
- 2 tablespoons butter, melted
- 3/4 cup powdered sugar
- 1 1/2 tablespoons milk
Cornbread
By Kathy Johnson
Mix cornmeal, flour, baking powder and salt
- 1 1/2 cups cornmeal
- 1/2 flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 egg, beaten
- 1/4 cup melted fat or oil
Peanut Butter Chip Candy
By Kathy Johnson
Melt bark and chips together
- 8 squares almond bark
- 1 10 pkg Reese's Peanut Butter chips
- 1 12 oz can cocktail peanuts
BANANA BREAD
By Kathy Johnson
Preheat oven to 3500F. Grease and flour loaf pan
- ½ cup butter
- 1 cup sugar
- 2 eggs, beaten
- 4 bananas, finely crushed
- 1 ½ cup plain flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla
Chocolate-Covered Cheesecake Squares Recipe
By Kathy Johnson
Line a 9-in. square baking pan with foil and grease the foil
- FILLING:
- 1 cup graham cracker crumbs
- 1/4 cup finely chopped pecans
- 1/4 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 2 eggs, lightly beaten
- 1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
- COATING:
- 24 ounces semisweet chocolate, chopped
- 3 tablespoons shortening