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Recipes
Jello Frosting
By kayjayjohnson
Place the above ingredients in a large GLASS OR METAL mixing bowl (OF A STAND MIXER)
- 3 ounce pkg. of Jello (favorite flavor)
- 2/3 cup granulated sugar
- 1 egg white
- 1 teaspoon vanilla
Dr Pepper Cupcakes
By kayjayjohnson
Cream the butter and add the brown sugar
- 1/2 C butter
- 2 1/2 C brown sugar
- 3 eggs
- 3 oz unsweetened baking chocolate, melted
- 1/2 C buttermilk
- 2 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 C cake flour
- 2 tsp vanilla
- 1 C boiling Dr. Pepper
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
By kayjayjohnson
Preheat oven to 450F/230C
- 8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
- 1 lb. fresh green beans, preferably thin French style beans
- 1 1/2 T olive oil
- 1 T balsamic vinegar
- salt and fresh ground black pepper to taste
- 2 T finely grated parmesan cheese
Layered Mousse Bites
By kayjayjohnson
ADD boiling water to gelatin mixes in medium bowl; stir with whisk 2 min
- 2-1/2 cups boiling water
- 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
- 2 cups thawed COOL WHIP Whipped Topping
Strawberry Mango Jicama Salad
By kayjayjohnson
In a medium bowl, stir together the strawberries, mango, and jicama
- 2 cups sliced strawberries
- 1 cup chopped mango
- 1 cup chopped jicama
- 1/4 cup chopped cilantro
- 3 Tablespoons fresh lime juice
Raspberry, White Chocolate and Peanut Butter Bread
By kayjayjohnson
Preheat oven to 350°F
- 1/2 cup white chocolate peanut butter, such as Naturally Nutty (thanks for the peanut butter, Matt!)
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1 tsp pure vanilla extract
- 1 3/4 cup whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup low fat buttermilk
- 1 cup organic raspberries, I used frozen – do not thaw if using frozen
- 1/2 cup natural white chocolate chips, such as Sunspire
- 1/4 cup all-fruit raspberry preserves, such as St. Dalfour
No-Bake Pomegranate Cheesecake Recipe
By kayjayjohnson
Preheat oven to 375 degrees
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- Cheesecake Mixture:
- 1 cup arils from 1 large Pomegranate
- 1 1/4-oz. package gelatin
- 1/2 cup water
- 3 , 8-ounce packages cream cheese
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 cup whipping cream
Cran-Pistachio Cookies
By kayjayjohnson
1 Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside
- Reynolds™ Parchment Paper
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1 box (4-serving size) pistachio instant pudding and pie filling mix
- 1/4 cup Gold Medal® all-purpose flour
- 1/2 cup butter or margarine, melted
- 2 eggs
- 1 cup dry-roasted salted pistachio nuts, chopped
- 1/2 cup dried cranberries, chopped
Crockpot Barbecue Pulled Pork
By kayjayjohnson
Generally coat pork butt with Lawry's seasoning salt, don't be afraid to cover it all! Place in crock pot and pou...
- pork butt (I used 2.5 lb - but you can use whatever size needed for your family)
- 1 can Diet Pepsi
- 1/2 bottle Sweet Baby Ray's Barbecue Sauce
- Lawry's Seasoning Salt
Coeur a La Creme with Raspberry and Grand Marnier Sauce
By kayjayjohnson
I got this from Ina Garten on the Food Network
- 12 oz cream cheese, room temperature
- 1 1/4 C confectioners sugar
- 2 1/2 C cold heavy cream
- 2 t pure vanilla extract
- 1/4 t grated lemon zest
- Seeds scraped from 1 vanilla bean
- Raspberry and Grand Marnier Sauce (see below)
- 2 half pints fresh raspberries
- Raspberry and Grand Marnier Sauce
- 1 half pint fresh raspberries
- 1/2 C sugar
- 1 C seedless raspberry jam
- 2 T orange flavored liqueur (Grand Marnier recommended)
- Place raspberries, sugar and 1/4 C water in saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam and orange liqueur into bowl of a food processor fitted with a steel blade and process until smooth.
- Yield: 2 Cups