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Recipes
Apple-Pecan Breakfast Buns
By kayjayjohnson
Betty Jean Nichols, Eugene, OR, Sunset SEPTEMBER 2005
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons grated lemon peel
- 1/4 cup (1/8 lb.) butter, chilled, plus 1/2 cup (1/4 lb.)
- 3/4 cup milk
- 2 tablespoons light corn syrup
- 3/4 cup firmly packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup pecan halves
- 2 Granny Smith apples (about 12 oz. total)
- 1/3 cup raisins
Fresh Pear Salsa
By kayjayjohnson
365 Snacks, Hor D’Doeuvres and Appetizers
- 2 ripe pears
- 2 dried pear halves, finely chopped
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh mint or 1/4 cup cilantro
- 1 lime, zest and juice
- 1 tablespoon minced fresh ginger
- 1 large jalapeno pepper, seeded and minced
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red hot pepper
Mac and Cheese Soup
By kayjayjohnson
Position a rack in the upper third of the oven and preheat to 450 degrees F
- Kosher salt
- 4 ounces elbow macaroni (1 cup)
- Cooking spray
- 2 plum tomatoes, sliced 1/2 inch thick
- 4 1/2-inch-thick slices baguette
- Freshly ground pepper
- 3 shallots
- 1 carrot, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 3 3/4 cups fat-free low-sodium chicken broth
- 1 1/4 cups 2% milk
- 6 ounces shredded cheddar cheese (about 1 1/2 cups)
- 1/4 cup grated parmesan cheese
Lemon Fudge
By kayjayjohnson
Line a 9-in. square pan with foil
- 1-1/2 teaspoons plus 6 tablespoons butter, divided
- 2 packages (10 to 12 ounces each) vanilla or white chips
- 2/3 cup sweetened condensed milk
- 2/3 cup marshmallow creme
- 1-1/2 teaspoons lemon extract
Quinoa Mac and Cheese
By kayjayjohnson
Lightly saute any veggies you would like in this dish
- 1 1/2 cups quinoa, rinsed and drained
- Veggies of your choice (optional)
- good pinch of salt
- a few grinds of seasoning salt
- 2 cloves garlic, minced
- 2 large eggs
- 1 cup soy milk or non-fat milk
- 1 1/2 cups grated Cheddar cheese, more for sprinkling
- Optional- Crushed Red Pepper, Panko Bread crumbs for topping
- Toppings (optional)- salsa, hot sauce, sour cream, scallions
Bowtie Chicken Caesar Salad
By kayjayjohnson
Toss all the above ingredients with Caesar dressing right before serving
- 2 bunches green leaf lettuce, chopped
- 1 bag Marie Calendars Fat Free Croutons
- 1 bag Almond Accents/ Roasted Garlic Caesar
- 2 Chicken Breasts, boiled with an onion and salt and pepper
- 2 cups bowtie pasta, cooked
- 4 - 6 oz. shredded parmesan cheese
- Brianna’s Asiago Caesar Dressing
Lemon Raspberry Muffins
By kayjayjohnson
1. Preheat oven to 400 degrees F
- 1 lemon
- 1/2 cup sugar
- 1 cup nonfat buttermilk
- 1/3 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen (not thawed) raspberries
Chipotle Ranch Dressing
By kayjayjohnson
In a food processor or blender, combine the Ranch dressing, chipotle peppers in adobo sauce, minced garlic, salt & ...
- 16oz bottle Ranch dressing
- 2-6 chipotle peppers in adobo sauce (depending on your level of braveness)
- 1 tablespoon minced garlic
- 1/2 teaspoon - 1 teaspoon seasoning salt
- 1/2 teaspoon - 1 teaspoon black pepper
Orange Cream Freezer Dessert
By kayjayjohnson
In a bowl, combine cracker crumbs and sugar; stir in butter
- 4 cups graham cracker crumbs
- 3/4 cup sugar
- 1 cup butter, melted
- 3-1/2 quarts vanilla ice cream, softened
- 2 cans (12 ounces each) frozen orange juice concentrate, thawed
Pecan Praline Morsels
By kayjayjohnson
In a medium bowl, combine all ingredients
- 2 cup whole pecans
- 1/2 cup packed light brown sugar
- 4 tablespoon heavy cream