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Recipes

Rhubarb Buckle

Rhubarb Buckle

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Make the cake: Preheat oven to 350 degrees, with rack in center position

  • For the Cake
  • Vegetable-oil cooking spray, for cake pans
  • 1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick
  • 2 cups sugar, divided
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • For the Crumb Topping
  • 1 cup all-purpose flour
  • 1/4 cup light-brown sugar
  • 1/4 teaspoon coarse salt
  • 1/2 stick unsalted butter, melted
4.8/5 (5 Votes)

Easy Buffalo Chicken Dip

Easy Buffalo Chicken Dip

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This Buffalo Chicken Dip is spicy and creamy, perfect for your next party

  • 1 1/2 cups chicken, cooked and shredded or 1 (12-ounce) can chunk chicken, drained
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup Ranch dressing
  • 1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)
  • 3/4 cup Cheddar cheese, shredded
  • Blue cheese crumbles (optional)
4.4/5 (206 Votes)

Apple Jellies

Apple Jellies

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Start by lightly rubbing an 8-by-8-inch square baking pan with a flavorless vegetable oil (canola or saffl...

  • 3 pounds of apples (about 8), washed, quartered and cored
  • 1 cup water
  • 1 1/2 cups sugar
  • Juice of 1 lemon
4.5/5 (63 Votes)

Crockpot Mongolian Beef

Crockpot Mongolian Beef

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1) Slice meat thin, put in baggie with cornstarch

  • 1 1/2 lb. ball tip steak or flank steak
  • 3 cloves garlic, minced
  • 4 sliced green onions
  • 1 t. dried onion
  • 1/2 c. soy sauce
  • 1/4 c. white wine
  • 1/4 c. cooking sherry
  • 1/2 T. white wine vinegar
  • 1 t. sesame oil
  • 1 t. molasses
  • 1 t. ginger
  • 1/4 t. black pepper
  • 1 t. red chili flakes
  • 1/2 T. peanut butter
  • 3 T. brown sugar
  • 1/4 c. cornstarch
4.6/5 (17 Votes)

Triple Vanilla Dulce de Leche Peach Pie

Triple Vanilla Dulce de Leche Peach Pie

By

Butter and flour a 9 inch glass pie pan then set it aside

  • 2 2 2 cup flour
  • 1 1 1 tsp salt
  • 1 1 1 cup unsalted butter, cold
  • 1/2 1/2 1/2 cup milk
  • 1 1 1 tbsp vinegar
  • 1 1 1 vanilla bean
  • 5 5 5 cup peaches, peeled and sliced
  • 1 1 1 tbsp lemon juice
  • 3 3 3 tbsp quick cooking tapioca
  • 1 1 1 cup dulce de leche
  • 1 1 1 egg
  • 1 1 1 tsp water
  • 250 250 250 ml heavy cream
  • 1 1 1 tbsp granulated sugar
  • 1 1 1 vanilla bean
4.5/5 (17 Votes)

Candied Pecans

Candied Pecans

By

Whether you pronounce it “pee-can” or “puh-con” these are delicious! They keep well in an an airtight conta...

  • 1 egg white
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 pound pecan halves
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
4.5/5 (30 Votes)

Raspberry Lemonade Bars

Raspberry Lemonade Bars

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1. Preheat oven to 350 degrees

  • for the crust:
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • 1/4 cup sugar
  • 1 cup unbleached all-purpose flour
  • pinch salt
  • for the filling:
  • 1 1/2 cups sugar
  • 3 egg whites
  • 1 whole egg
  • 2/3 cup freshly squeezed lemon juice (from 3 lemons)
  • 2 tablespoons lemon zest (from 2 lemons)
  • 2/3 cup unbleached, all-purpose flour
  • pinch of salt
  • 1-2 cups of frozen raspberries, defrosted
  • 1 tablespoon confectioner’s sugar
4.5/5 (46 Votes)

Breakfast Pockets

Breakfast Pockets

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These Breakfast Pockets are great to make ahead and can be frozen

  • Dough:
  • 1 1/2 tablespoons yeast
  • 1/2 cup warm water (110°)
  • 3/4 cup evaporated milk (110°)
  • 1/2 cup vegetable oil
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 3 1/2 cup flour
  • Filling:
  • 1 pound bulk sausage
  • 1/2 cup onion, chopped
  • 1 1/2 cup frozen hash brown potatoes, thawed
  • 7 large eggs
  • 3 tablespoons milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • pinch of cayenne pepper
  • 2 cups cheddar cheese, shredded
4.3/5 (313 Votes)

Puppy Chow Cookies

Puppy Chow Cookies

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For the cookies: Preheat the oven to 350 degrees (F) and line two baking sheets with parchment paper

  • FOR THE COOKIES:
  • 2-1/2 cups Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Nutmeg
  • 2 sticks Butter, Softened
  • 1 cup SunButter (or Peanut Butter)
  • 1 cup Brown Sugar
  • 3/4 cups Granulated Sugar
  • 2 whole Eggs
  • FOR THE COATING:
  • 1 stick Butter
  • 2 cups Chocolate Chips
  • 1 teaspoon Vanilla Extract
  • Powdered Sugar, For Rolling
4.5/5 (76 Votes)

Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies

By

Lay out crackers, flat side up

  • 2 boxes (16 Oz. Size) Ritz Crackers
  • 40 ounces, weight Creamy Peanut Butter
  • 60 ounces, weight Chocolate Almond Bark
4.4/5 (123 Votes)