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Recipes
Caramel Apple Trifle
By kayjayjohnson
In a large skillet, melt butter over medium heat
- 3 tablespoons butter
- 4 cups chopped peeled tart apples (about 5 medium)
- 1 cup chopped walnuts
- 1/2 cup packed brown sugar
- 1 teaspoon apple pie spice, divided
- 1 package (8 ounces) cream cheese, softened
- 1 jar (12-1/4 ounces) caramel ice cream topping, divided
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes
- Additional apple pie spice, optional
Mocha Smoothie
By kayjayjohnson
Add ingredients to blender in this order, then blend at a high speed until smooth
- 4 small ice cubes
- 1/2 cup of low-fat vanilla frozen yogurt
- 1 shot of espresso
- 2 teaspoons of cocoa powder
Slow Cooker Smoky Ham and Navy Bean Stew
By kayjayjohnson
In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley
- 1 lb cooked ham, cut into 1/2-inch cubes (3 cups)
- 1 cup dried navy beans, sorted, rinsed
- 2 medium stalks celery, sliced (1 cup)
- 1 small onion, chopped (1/4 cup)
- 2 medium carrots, sliced (1 cup)
- 2 cups water
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon liquid smoke
- 1/4 cup chopped fresh parsley
Buckeye Cupcakes
By kayjayjohnson
To Make the Peanut Butter Ball Filling: In the bowl of a stand mixer fitted with the paddle attachment, on medium...
- For the Peanut Butter Ball Filling:
- 2/3 cup confectioners' sugar
- 1/2 cup creamy peanut butter
- 2 tablespoons unsalted butter, softened
- 1/4 teaspoons vanilla extract
- For Chocolate Cupcakes:
- 16 tablespoons (2 sticks) unsalted butter, cut into 8 pieces
- 4 ounces bittersweet chocolate, chopped
- 1 cup Dutch-processed cocoa powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 4 eggs
- 1 1/2 cup granulated sugar
- 2 teaspoon vanilla extract
- 1 teaspoon table salt
- 1 cup sour cream
- For Peanut Butter Frosting:
- 2 cup confectioners’ sugar
- 2 cup creamy peanut butter
- 10 tablespoons unsalted butter, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2/3 cup heavy cream
Caramel Cake
By kayjayjohnson
Make cake: Preheat oven to 350°F with rack in middle
- Cake:
- 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (4 oz) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature 30 minutes
- 1 cup well-shaken buttermilk
- Caramel Glaze:
- 1 cup heavy cream
- 1/2 cup packed light brown sugar
- 1 tablespoon light corn syrup
- 1 teaspoon pure vanilla extract
Holy Cow Cake
By kayjayjohnson
Prepare and bake cake as directed on package
- Chocolate Cake Mix (your preference), baked as directed
- 1-14 oz. can of sweetened condensed milk
- 8 oz. jar of caramel topping
- 4-5 Butterfingers candy bars, crushed
- 1-8 oz. cream cheese, softened
- 12 oz. Cool Whip
Fajita Lasagna
By kayjayjohnson
Heat oven to 350ºF. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray
- 1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed
- 1 pound lean ground beef
- 1 can (29 ounces) tomato sauce
- 1 envelope (1.4 ounces) fajita seasoning mix
- 12 no-boil lasagna noodles
- 3 cups shredded Colby-Monterey Jack cheese (12 ounces)
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- Guacamole, if desired
- Old El Paso® Thick 'n Chunky salsa, if desired
- Sour cream, if desired
Best Taco Seasoning
By kayjayjohnson
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika,...
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Canneles
By kayjayjohnson
In a saucepan, bring the milk to a simmer, add the butter cut into dices
- 750 milk (2 1/2 cups)
- 50 gr butter (2 TB)
- 3 eggs plus 3 egg yolks
- 200 gr granulated sugar (1 cup)
- 1 Tb vanilla extract
- 1/4 cup rum
- 155 gr flour (1 1/4 cups)
Italian Cream Cake
By kayjayjohnson
Donna Willcut, Pryor, Oklahoma, Southern Living NOVEMBER 1996
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, separated
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut
- Nutty Cream Cheese Frosting
- Garnishes: toasted pecan halves, chopped pecans