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Recipes
Parmesan Cilantro Skillet Corn
By kayjayjohnson
In a large skillet over medium-high heat, melt butter
- 3 Tbsp butter
- 4 cups fresh corn kernels (approx 6 large ears)
- 1 garlic clove, minced
- 1 Tbsp lime juice
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/3 cup grated Parmesan cheese
- 1/3 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chopped cilantro
Pecan Bourbon Crunch Italian Cream Cups
By kayjayjohnson
Heat oven to 350°F. Place paper baking cup in each of 20 regular-size muffin cups
- Cake
- 4 eggs
- 1/2 cup water
- 4 1/2 teaspoons bourbon or apple cider
- 1 teaspoon vanilla
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 bag (5 oz) glazed pecans, finely chopped
- 15 tablespoons butter or margarine, slightly softened
- 1 package (8 oz) cream cheese, softened
- Frosting
- 9 tablespoons butter or margarine, slightly softened
- 2 tablespoons bourbon or apple cider
- 1/2 teaspoon finely grated lemon peel
- 1/8 teaspoon salt
- 4 1/2 cups powdered sugar
- 3/4 cup flaked coconut
Sweet Pineapple Strawberry Spa Water
By kayjayjohnson
Wash and slice fruit
- 1 Cored Organic Pineapple
- 1 (large) carton of Organic Strawberries
- Ice and water
Zucchini Bites
By kayjayjohnson
1. Preheat oven to 400F
- 1 cups zucchini, grated
- 1 egg
- 1/4 yellow onion, diced
- 1/4 cup cheese (cheddar or Parmesan work the best)
- 1/4 cup bread crumbs - I used Italian style
- Salt and Pepper
Angel Hair Pasta With Lemon Cream Sauce
By kayjayjohnson
1. Set a large pot of salted water over high heat and bring to a boil
- Kosher salt
- 2 lemons
- 1 cup heavy cream
- 1/2 cup gin or grappa
- 12 ounces fresh angel hair pasta
- Freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
Bruschetta Dip
By kayjayjohnson
Combine your cream cheese and sour cream
- 4 Oz. of Cream Cheese
- 1/2 Cup of Sour Cream
- 1 Lg. Tomato, Chopped
- 1 Large Bunch of Basil, Chopped
- 1 Can of Artichoke Hearts
- 1 Clove of Garlic, Minced
- 1 Pound (16 Oz.) of Marinated Mozzarella
- 1/4 tsp of Pepper
- 1/4 tsp of Salt
- 1 Tbsp of Balsamic Vinegar
- 1/4 Cup of Parmesan Cheese
- 1 Loaf of French Bread
- 1/4 Cup of Olive Oil
- Garlic Powder
Potato Bacon Breakfast Casserole
By kayjayjohnson
PREHEAT oven to 350° F
- 4 cups frozen shredded hash brown potatoes
- 1/2 cup finely chopped onion
- 8 ounces bacon or turkey bacon, cooked and crumbled
- 1 cup (4 oz.) shredded cheddar cheese
- 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
- 1 large egg, lightly beaten or 1/4 cup egg substitute
- 1 1/2 teaspoons seasoned salt
Hawaiian Dessert
By kayjayjohnson
Mix cake batter according to package directions
- 1 package (18-1/4 ounces) yellow cake mix
- 3 packages (3.4 ounces each) instant vanilla pudding mix
- 4 cups cold milk
- 1-1/2 teaspoons coconut extract
- 1 package (8 ounces) cream cheese, softened
- 1 can (20 ounces) crushed pineapple, well drained
- 2 cups heavy whipping cream, whipped and sweetened
- 2 cups flaked coconut, toasted
Cookies and Cream Fudge
By kayjayjohnson
Line an 8 x 8 inch pan with parchment paper
- 18 ounces white baking chocolate
- 1 (14-ounce) can of sweetened condensed milk
- 3 cups Oreo cookies, chopped
BBQ Potatoes
By kayjayjohnson
Get your BGE (or oven) going and keep it steady at 350Fº (175Cº)
- 1 1/2 pound potatoes (equal sized)
- 1 grated garlic clove or 1/4 to 1/2 tsp garlic powder
- chicken or vegetable broth
- tiny cubes butter
- minced parsley
- pepper and salt
- Optional: lime or lemon juice