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Recipes
Pumpkin Pie White Hot Chocolate
By kayjayjohnson
Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and remove form heat
- 3 cups whole milk
- 1 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1 teaspoon vanilla
- 4 ounces white chocolate, roughly chopped
- pinch salt
Breakfast Quesadilla
By kayjayjohnson
Scramble the eggs in a small skillet with half of the butter
- 4 large flour tortillas
- 4 eggs, lightly beaten with a pinch of salt
- 1 cup raw baby spinach
- 2 chicken, pork or soy sausage patties (I used Morningstar Farms), cooked and roughly chopped
- 1 tbsp butter, divided
- 1/4 cup goat cheese crumbles
- 1/2 cup grated mozzarella cheese
- hot sauce to taste
Mini Orange Chocolate Chunk Cake
By kayjayjohnson
Preheat the oven to 350 degrees F
- For the syrup:
- 1/4 pound unsalted butter at room temperature
- 1 cup sugar
- 2 extra-large eggs at room temperature
- 1/8 cup grated orange zest (2 large oranges)
- 1 1/2 cups all-purpose flour plus 1 tablespoon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup freshly squeezed orange juice
- 3 ounces buttermilk at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup good semisweet chocolate chunks
- 1/4 cup sugar
- 1/4 cup freshly squeezed orange juice
- For the ganache:
- 4 ounces good semisweet chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon instant coffee granules
Chocolate-Cherry Cola Cake
By kayjayjohnson
Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 jar (10 oz) maraschino cherries, drained, 1/4 cup liquid reserved
- 1 box Betty Crocker® SuperMoist® devil's food cake mix
- 1 cup cherry cola carbonated beverage
- 1/2 cup vegetable oil
- 3 eggs
- 1 container (12 oz) Betty Crocker® Whipped vanilla frosting
- 1 cup marshmallow creme
- 24 maraschino cherries with stems, well drained, if desired
Caribbean Martini
By kayjayjohnson
Close your eyes and take one sip of this Caribbean martini and you’ll swear you can hear the sound of the ocean
- 1 1/2 ounces Absolut Mango vodka
- 3/4 ounce Malibu® coconut rum
- 1 splash pineapple juice*
- Fresh pineapple chunks
Jalapeno Popper Dip
By kayjayjohnson
Eliminate the need for filling peppers with cream cheese and wrapping them in bacon to get poppers by combining you
- DIP:
- 6 to 8 slices of bacon, cooked and diced
- 2 (8-ounce) packages of cream cheese, softened
- 1 cup of mayonnaise
- 4 to 6 jalapenos, chopped and deseeded. The seeds will make it fiery hot.
- 1 cup of cheddar cheese, shredded
- 1/2 cup of mozzarella cheese, shredded
- 1/4 cup diced green onion
- TOPPING:
- 1 cup of crushed crackers (I used Ritz)
- 1/2 cup parmesan cheese
- 1/2 stick of butter, melted
Creamy Cucumber and Tomato Salad
By kayjayjohnson
Spread cucumber slices on paper towels to absorb excess water
- 3 large cucumbers, sliced thin
- 5 medium tomatoes, deseeded and diced
- 1 onion, sliced thin or diced
- 2 cups light mayo
- 2 cups sour cream
- 2 tbsp spicy brown mustard
- 2 tsp dried Dill
- 1 tsp (each) salt & pepper
- Splash of Vinegar (approx 1-2 tsp)
Twix Trifle
By kayjayjohnson
To Make Trifle: In a trifle bowl or small glass, add a layer of the chopped Twix bars
- Trifle Ingredients:
- Twix bars (I used 3 packages), chopped into 1/4″ pieces
- chocolate fudge sauce (homemade or store bought)
- whipped cream (homemade or store bought)
- salted caramel mousse (recipe below)
- Salted Caramel Mousse Ingredients:
- 1/3 cup sugar
- 3 Tbsp. water
- 1/3 cup heavy cream
- 1 tsp. vanilla extract
- 1/4 tsp. sea salt (or more, to taste)
- 4 oz. PHILADELPHIA Cream Cheese
- 1 cup powdered sugar
José Olé® Taquito-Enchilada Bake
By kayjayjohnson
Preheat oven to 375°F. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish
- 1 (20-oz.) can red enchilada sauce
- 1 (20.0-oz) box José Olé® Shredded Steak Taquitos or 1 (22.5-oz) Chicken & Cheese Taquitos, partially thawed
- 1 1/2 cups shredded 3-cheese Mexican blend, divided
- 1 (16-oz.) can refried beans, heated
- 1/3 cup each: sliced green onions and diced red onions (combined)
- 1 (2.25-oz.) can sliced black olives, drained (optional)
- Sour Cream (optional)
Slow Cooker Tomato Basil Parmesan Soup
By kayjayjohnson
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker
- 2 (14 oz) cans diced tomatoes, with juice
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 1 tsp dried oregano or 1 T fresh oregano
- 1 T dried basil or 1/4 cup fresh basil
- 4 cups chicken broth
- 1/2 bay leaf
- 1/2 cup flour
- 1 cup Parmesan cheese
- 1/2 cup butter
- 2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
- 1 tsp salt
- 1/4 tsp black pepper